HUMNNTR 2210 Lecture Notes - Lecture 5: Essential Fatty Acid, Unsaturated Fat, Saturated Fat
Document Summary
One common property, lipids do not readily dissolve in water. Should comprise 20% to 35% of an adult"s total calorie intake. Sterols (cholesterol), the bad stuff, animal products. Saturated fat; solid at room temperature, lard, coconut oil, crisco, bacon grease, stick of butter. In triglycerides, composed of three acids bonded to glycerol, an alcohol. Saturated fatty acids, higher in animal fats. Unsaturated fatty acids, higher in plant foods. Fats are composed of both saturated and unsaturated. Must be suppled by the diet to maintain health. Produce eicosanoids, which are involved in practically all important functions in the body. Primarily from nuts, seeds, sh oil, ax seed oil. Also found in canola, walnuts, mussels, crab, shrimp and soybean oil. Recommended intake of ~2 servings of sh per week. Need is about 2-4 tablespoons a day. Other possible uses: lower triglycerides, rheumatoid arthritis, behavioral disorders. Most common form of fats and oils.