Chapter 4 notes exam.

Lipids a class of molecules that are insoluble in water

Lipids 9 calc/g

Triglycerides are the major fat that are found in diet and the body

Glycerol is the backbone of the triglycerides and its attached to the 3 fatty acids

Point of Saturation is the double bond between carbons occur.

Saturated fatty acids- no double bonds carrying the maximum possible number of atoms no saturation

Unsaturated fatty acids- one or ore points of unsaturation no hydrogen atoms

Monounsaturated- one point of unsaturation one double bond

Polyunsaturated- two or more points of unsaturation, more than one double bond.

Coconut oil is the richest source of saturated fats least heart healthy high fat food option

Monosaturated fatty acid sources- canola oil, olives and olive oil, peanut butter, nuts, almond.

Essential fatty acids must be obtained from food body cant make them

Linoleic acid is a omega 6 fatty acid with arachidonic acid being one

Linolenic acid is a omega 3 fatty acid and EPA, DHA are omega 3 fatty acids.

Trans fatty acids can be found natural in foods

Cholesterol is synthesized in the liver.

Dietary sources of Cholesterol- egg yolk, meat, fish and shell fish, poultry, dairy products.

Major functions of fats, energy stores, muscle fuel, padding, insulation, cell membranes, raw materials.

AMDR FOR FAT is 20-35%

Excessive or increase consumption of saturated and trans fats may result in increase risk of cardiovascular disease

AHA recommends at least 7 ounces of fish

VLDL turns into LDL

HDL is know as the good cholesterol