chapter 5 notes NFS 207

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Department
Nutrition and Food Sciences
Course
NFS 207
Professor
professorwidell
Semester
Spring

Description
Lipids: a family of compounds that includes triglycerides, phospholipids, and sterols. Lipids are characterized by their insolubility in water. Linoleic: an essential fatty acid with 18 carbons and two double bonds. Linolenic: an essential fatty acid with 18 carbons and three double bonds Triglycerides: the chief form of fat in the diet and major fat storage. Oil: lipids are liquid at room temp. Fats: lipids that are solid at room temp. VLDL: the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body. Composed of mainly triglycerides. LDL: the type of lipoprotein derived from very low density lipoproteins as triglycerides are removed and broken down, composed of mainly cholesterol. HDL: the type of lipoprotein that transports cholesterol back to the liver from the cells composed primarily of protein. Highlight number 5: Guidelines for fat intake- Emphasis shifted from lowering total fat to lowering saturated fat and trans fat. 20 to 35 percent of energy intake from fat. High fat foods and heart health- Foods that have high fat can be beneficial to heart health. Cook with olive oil- Instead of butter or margarine Lowering total and LDL cholesterol and not lowering HDL cholesterol or raising triglycerides. Lowering LDL cholesterol
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