Textbook Notes (363,494)
Canada (158,383)
HPRO 3250 (14)
Jo Welch (14)
Chapter 5

Nutrition_Chapter 5.docx

2 Pages
Unlock Document

Dalhousie University
Health Promotion
HPRO 3250
Jo Welch

Chapter 5 Recap Lipids are essential for health. There are three types of lipids typically found in foods: triglycerides, phospholipids and sterols. Triglycerides are the most common lipid found in food. A triglyceride is made up of glycerol and three fatty acids. These fatty acids can be classified based on chain length, level of saturation and shape. Phospholipids combine two fatty acids and a glycerol backbone with a phosphate group, making them soluble in water. Sterols have a multiple ring structure; cholesterol is the most commonly occurring sterol in our diets and is found only in animal products. Lipid digestion begins when triglycerides are broken into droplets by bile. Pancreatic lipases subsequently digest the triglycerides into two free fatty acids and one monoglyceride. These end products of digestion, as well as other lipids, are then transported into the intestinal mucosal cells with the help of micelles. Once inside the mucosal cells, triglycerides are re-formed and packaged into lipoproteins called chylomicrons. Their outer layer is made up of proteins and phospholipids, which allows them to travel in the blood. Dietary fat, in the form of triglycerides, is transported by the chylomicrons to cells within the body that need energy. Triglycerides stored in the muscle tissue are used as a source of energy during physical activity. Excess triglycerides are stored in the adipose tissue and can be used whenever the body needs energy. Dietary lipids play a number of important roles within the body. (1) They provide more than twice the energy of protein and carbohydrate, at 9 kcal (37 kJ) per gram, and provide the majority of energy required at rest. Lipids are also a major fuel source during exercise, especially endurance exercise. (2) Dietary fats provide essential fatty acids (linoleic and alpha-linoleic acid). (3) Dietary fats help transport the fat-soluble vitamins into the body. (4) Dietary fats help regulate cell function and maintain membrane integrity. (5) Stored body fat in the adipose tissue helps protect vital organs and pad the body. (6) Fats contribute to the flavour and texture of foods and the satiety we feel after food. The
More Less

Related notes for HPRO 3250

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.