BPK 110 Chapter Notes - Chapter 5: Trans Fat, Yolk, Saturated Fat

47 views7 pages
Published on 11 Aug 2012
School
Simon Fraser University
Department
Biomedical Physio & Kines
Course
BPK 110
Professor
Kin110 Chapter 5 Lipids: Fats, Phospholipids & Sterols
Sources of fat in our diets
Animal sources-meat, cheese, dairy
Plant sources-plant oils, nuts, avocados
Hidden dietary fat-French fries, pizza, pasta dishes, baked goods, salad dressings
Why do we like to eat fat?
Provide flavor, texture and aroma to foods
Lipids-a class of nutrients that is commonly called fats
-chemically they contain carbon, hydrogen, and oxygen, and most of them dissolve
poorly in aqueous solutions
-hydrophobic/lipophillic
Classes of Lipids
Triglycerides (90% of our dietary fats)-the major type of lipid in food and the body, consisting of
three fatty acids attached to a glycerol molecule
Phospholipids-the type of lipid whose structure includes a phosphorous atom
Sterols (Cholesterol & plant sterols)-the type of lipid with a structure composed of multiple
chemical rings
Triglycerides
Consist of three carbon molecule glycerol with three fatty acids attached to it
Fatty Acids
A chain of carbon and hydrogen molecules with a methyl group at one end and an acid group at
the other end
Classification of Fatty Acids
Length of the carbon chain
Degree of saturation-number of hydrogen atoms to carbon atoms
Location of double bonds
Isometric forms
Fatty Acids are key building blocks
Chain length anywhere from 4-24 carbons
Most common in food are 18 carbon fatty acids
Saturated vs. Unsaturated Fatty Acids
Saturated-all single bonds between carbons
Unsaturated-missing bonds of hydrogen
Monounsaturated-one carbon-carbon double bond
Polyunsaturated-more than one carbon-carbon double bond
Shorter chains typically have more liquid than longer chains
Unlock document

This preview shows pages 1-2 of the document.
Unlock all 7 pages and 3 million more documents.

Already have an account? Log in
Location of the double bond is important
Measured from the methyl (omega) end to the location of the first double bond
Essential vs. non-essential fatty acids
Essential fatty acids cannot be made in the body, so they are essential in the diet
Example: omega-3 and omega-6 fatty acids
Non-essential fatty acids can be made by the body, so they are not essential in the diet
Example: omega-9 fatty acids
Essential Fatty Acids
Omega-3 Polyunsaturates
Alpha-linoleic acid
-flaxseed, Canola oil, nuts
Eicosapentanoic acid (EPA)
Docosahexanoic acid (DHA)
-fatty fish, nuts, fortified products
EPA and DHA are not essential however; if the body does not have alpha-linoleic acid, then EPA
and DHA become essential
Omega-6 Polyunsaturates
Linoleic acid
-corn oil, safflower oil, soybean oil, nuts, poultry, egg yolk
Arachidonic acid
-not essential however; if the body does not have linoleic acid, then Arachidonic acid becomes
essential
Saturated vs. Unsaturated Fats in Foods
Saturated Fats-not essential therefore take in small amounts
Animal fats (red meat, butter, cheese, whole milk), cocoa butter, palm oil, coconut oil
Unsaturated Fats
Oils (e.g. olive, canola, corn, peanut, sunflower, soybean, fish), nuts
Unsaturated fats are less stable possibly making it toxic for your body when heated to high
temps
Geometrical Organization of Fatty
Acids-Cis vs. Trans fats
In unsaturated fatty acids, the 2 hydrogen atoms that surround the carbon-carbon double bond
can be arranged in one of two ways
Cis-hydrogens on the same side of the double bond, kinking the chain
Trans-hydrogens on opposite side of the double bond
Unlock document

This preview shows pages 1-2 of the document.
Unlock all 7 pages and 3 million more documents.

Already have an account? Log in

Document Summary

Kin110 chapter 5 lipids: fats, phospholipids & sterols. Hidden dietary fat-french fries, pizza, pasta dishes, baked goods, salad dressings. Lipids-a class of nutrients that is commonly called fats. Chemically they contain carbon, hydrogen, and oxygen, and most of them dissolve poorly in aqueous solutions. Triglycerides (90% of our dietary fats)-the major type of lipid in food and the body, consisting of three fatty acids attached to a glycerol molecule. Phospholipids-the type of lipid whose structure includes a phosphorous atom. Sterols (cholesterol & plant sterols)-the type of lipid with a structure composed of multiple chemical rings. Consist of three carbon molecule glycerol with three fatty acids attached to it. A chain of carbon and hydrogen molecules with a methyl group at one end and an acid group at the other end. Degree of saturation-number of hydrogen atoms to carbon atoms. Most common in food are 18 carbon fatty acids. Shorter chains typically have more liquid than longer chains.

Get OneClass Grade+

Unlimited access to all notes and study guides.

YearlyMost Popular
75% OFF
$9.98/m
Monthly
$39.98/m
Single doc
$39.98

or

You will be charged $119.76 upfront and auto renewed at the end of each cycle. You may cancel anytime under Payment Settings. For more information, see our Terms and Privacy.
Payments are encrypted using 256-bit SSL. Powered by Stripe.