chapter 5 notes NFS 207

3 Pages
Unlock Document

Nutrition and Food Sciences
NFS 207

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
More Less

Related notes for NFS 207

Log In


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.