FSN 101 Lecture Notes - Lecture 5: Nutrition Facts Label, Trans Fat, Saturated Fat

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Lewis Perkins

Document Summary

Fatty acids: saturated, monounsaturated, polyunsaturated, essential fatty acids. Major form of lipid in the body and in food (95%) Composed of 3 fatty acids and a glycerol. Body can only make double bonds after the 9th carbon from the omega end. Needed for immune function, vision, cell membrane, and production of hormone-like compounds. Built on a glycerol backbone like tgs. Has a least one fatty acid replaced with phosphorus compound. Found in body, especially in the brain, as parts of cell membranes (structural) Synthesized by the body as needed, thus not essential for dietary intake. Animal-derived foods are main sources of saturated fat. Plant-derived oils contain mostly unsaturated fats (emphasize monounsaturated for heart health and improve lipid profile) Cholesterol is only present in animal derived foods. Process used to solidify (or semi-solidify) an oil. Addition of h to c=c double bonds. Formation of trans fatty acid (similar to shape of saturated fatty acid)