Chapter 5 - Fats

3 classifications

triglycerides, phospholipids, sterols

Structure and Sources - Triglycerides

• largest class of lipids found in food and body fat

• composed of three fatty acids and one glycerol molecules (small part derived from carbs)

Structure and Sources - Saturated Fatty Acid

• carbon chains completely saturated or filled with hydrogen

• primary sources: animal (beef, poultry, pork, lamb, luncheon meat), egg yolks, and dairy products (milk, butter, and cheeses)

Fat Intake and Issues

• 20%-35% kcal from fats with 10% or less of kcal from saturated fats

• saturated fat should be 25-20 g or less (225-180 kcal or less)

• children younger than 5 require at least 20% of kcal as fat

Lipoproteins

transport fats in circulatory system

Very low-density lipoproteins (VLDLs)

• carry fats and cholesterol to body cells

• made of largest proportions of cholesterol

Low-density lipoproteins (LDLs)

• carry fats and cholesterol to body cells

• made of large proportions of cholesterol

High-density lipoprotein (HDLs)

• carry fats and cholesterol from body cells to the liver

• made of large proportions of proteins