KNH 304 Lecture Notes - Lecture 9: Flax, Rib Eye Steak, French Fries
8 Feb 2018
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Document Summary
Foods containing fats- ice cream, butter, olive oil, french fries, cookies, ribeye steak, sour cream, salad dressings, whole milk, cheese, avocadoes, and nuts. Composed of carbon, hydrogen, and oxygen molecules. Can be stored for later use in the body. Transport the fat soluble vitamins (vitamins a, d, e and k) They add flavor and texture to foods. They provide satiety (helps us feel full) When at rest, 30-70% of energy comes from triglycerides: body wants to conserve energy from complex carbs/glycogen stores for use when you are moving or must move quickly after rest. Used for fuel for all cells, except nerve cells and red blood cells. Lipids- a family of compounds that includes triglycerides, phospholipids and sterols. Triglycerides are the most common found in foods. Fats- lipids that are solid at room temperature (77 degrees f or. Oils- lipids that are liquid at room temperature. Sunflower oil, flax seed oil, olive oil, etc.
