NUTR 1010 Midterm: Midterm 2 Review

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Lipids contribute to texture, taste and aroma of foods. 1g of lipid yields 9 kcal of energy. Polarity: whether something has a charge or not. H 2 o is polar, so polar dissolves polar. Lipids we eat: triglycerides: 95% of dietary lipids. Eat triglycerides and store our body fat as tri"s. With 3 fatty acids- long hydrophobic chains of carbon and hydrogen: phospholipids: makes up cell membranes. Phospholipids from lipid bilayer in the cell membrane. Maintenance of membrane integrity, regulates transportation in and out of cell. Dietary sources are; egg yolk, fish, milk, beef: sterols: cholesterol is the main one. 90% of cholesterol is found in our cell membranes. Active role in monitoring estrogen and testosterone levels. Fatty acids can differ in length, saturation and shape. Different shaped fatty acids affect triglyceride properties. How it"s digested and metabolized in body. Most common is palmitic and stearic acid(only found in animal foods like meat and dairy)

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