NUTR 1010 Lecture Notes - Lecture 5: Monounsaturated Fat, Trans Fat, Phospholipid
24 Oct 2016
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Lipids: a group of organic molecules, most of which do not dissolve in water. They include fatty acids, triglycerides, phospholipids, and sterols. Fats and oils provide 9kcal/g (more than twice as much as a gram of carbohydrate or protein. Meat and alternatives and milk and alternatives are the largest contributors of fat intake of canadian adults. Intake of fat has declined in the past 25 years from 40% intake of fat in 1978 to. Identify foods which are the most common sources of fat in the canadian diet. Discuss how dietary fat influences the risk of chronic disease, including heart disease, cancer, and obesity. Foods that are high in saturated fat and cholesterol, such as fat from meats and diary products, tend to have a higher incidence of heart disease. Populations that consume more unsaturated fats from foods such as fish, nuts, soybeans, etc. are at lower risk for disease.
