NSD 115- Midterm Exam Guide - Comprehensive Notes for the exam ( 14 pages long!)

• School: Syracuse University
• Department: Nutrition Science & Dietetics
• Course: NSD 115
• Professor: C.Charles

Document Summary

Sources of fat in our food: animal sources: meat, cheese, dairy, plant sources: vegetable oils, nuts, avocados, coconut (cid:862)hidde(cid:374)(cid:863) dietary fat cheese, ice cream, whole milk, crackers, doughnuts, cookies, muffins. 3 main types of lipids: triglycerides, phospholipids, sterols. Triglycerides: what we (cid:374)or(cid:373)ally refer to as (cid:862)fat(cid:863, triglycerides = one glycerol backbone and three fatty acids. Essential fatty acids: the body needs fatty acids and can make all but two, alpha-li(cid:374)ole(cid:374)i(cid:272) a(cid:272)id (cid:894) -3, li(cid:374)olei(cid:272) a(cid:272)id (cid:894) -6) Omega-6 fatty acids: the human body does not have the enzyme to make omega-6s and therefore have to get them through diet, dietary sources of omega-6s, corn oil, safflower oil, soybean oil, nuts. Omega-3 fatty acids: the human body does not have the enzyme to make omega-3s and therefore have to get them through diet, dietary sources of omega-3, flaxseeds and flaxseed oils, walnuts, fish, grass-fed/pasture-raised animals.