NTDT200 Lecture Notes - Lecture 6: Coconut Oil, Polyunsaturated Fat, Saturated Fat

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Jerome, Danielle

Document Summary

Lipids: the four primary classes, diverse in structure and function. Determines their function and role in health and disease. Saturation = how many hydrogen atoms fill the available carbon bonds. Triglycerides: most abundant lipid in our diet and storage form of fat. Three-carbon glycerol molecule with three fatty acids attached. Make up 95% of dietary fat and 99% of stored fat. Sterols: cholesterol is the primary dietary sterol. Four interconnected carbon rings, with an oxygen and hydrocarbon side chain. Cholesterol is a sterol produced by the liver. Presence of cholesterol in cell membranes is distinguishing characteristic between plant and animal cells. Only founds in animal foods; not an essential nutrient; no calories. Three carbon glycerol molecule with two fatty acids and a phosphate group on the third carbon. Structure allows phospholipids to suspend fat in water. Component of lipoproteins that transport lipids in the blood. Lecithin is a phospholipid found in ; egg yolks, liver.