FDNS 2100 Lecture Notes - Lecture 2: Trans Fat, Saturated Fat, Safflower

• School: University of Georgia
• Department: Foods and Nutrition
• Course: FDNS 2100
• Professor: Dr.Grossman

Document Summary

Classifies foods based on their potential to raise blood glucose levels. Expressed as a percentage of the response of glucose (glucose = 100%) High glycemic index foods trigger sharp rise in blood glucose (avoids insulin which layers body fat when blood sugar spikes) Examples: ice cream has low index (due to fat content), bread and potatoes have high index (starch is quickly digested. (glycemic index is not always easy to predict) Polyunsaturated (omega-3, omega-6) (more fluid fat healthier) Most common form of fat in food and in body. Similar to triglyceride, but contains phosphate and nitrogen. Exception: coconut oil, palm oil they are saturated fats, but from plants. Liquid at room temperature, but will become solid if refrigerated. Food sources: olive oil, canola oil, peanut oil, sesame oil. Liquid at room temperature or refrigerator temperature. Triglycerides linoleic (omega-6) and linolenic (omega-3) fatty acids.