Foods and Nutrition 1021 Chapter Notes - Chapter 5-6: Digestion, Alanine, Hot Chocolate

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

December exam is cumulative, greater focus on chapters" 5-7. Most are a mixture of safa, mufa, pufa. Lipids that are solid at room temperature (25o c or 70o f) Chief form of fat in foods & human body (95%) 3 units of fatty acids attached to 1 unit of glycerol. Fatty acids differ in chain length & in degree of saturation. Triglyceride formation: check fig 5. 3 p 149 of text. Three types of fatty acids: check fig 5. 4 p 150 of text. Sfas carries maximum possible number of h atoms (no points of unsaturation) Many contribute to elevated ldl cholesterol (bad cholesterol) in the blood which predicts diseases of the heart & arteries. Ldl carries fat out into the body increases risk of heart attack and stroke. Known to elevate risk of hd = lauric, myristic & palmitic acids. Examples: coconut & palm oils; butter, lard, meat fat. May help to lower ldl cholesterol (bad cholesterol)