NTR 109 Study Guide - Midterm Guide: Omega-3 Fatty Acid, Palm Kernel Oil, Polyunsaturated Fat

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Types of fats: saturated fats: typically solid at room temperature, unsaturated fats: typically liquid at room temperature. * polyunsaturated fats: >2 double bond, healthier fats: omega 6 fatty acids, omega 3 fatty acids (fish, seafood, trans fatty acids. Hydrogenation of unsaturated fats (turns liquid oil into solid) Cholesterol (ring like structure: made by liver and intestine (no need to eat it, consumed through animal products, functions, helps to maintain cell membrane integrity, helps make hormones, bile and vitamin d, high blood levels: associated with cvd. Butter, egg yolks, meat, poultry, whole milk (egg white is quite low in cholesterol: saturated fats. Butter, cream, whole milk, beef, palm kernel oil and coconut oil: monunsaturated fats. Olive oil, canola oil, avocado and nuts: polyunsaturated fats. Vegetable oils and fish: trans fatty acids. Margarine, fast food, any food with hydrogenated oils. All fats are a component of poly, mono and saturated fat: fat is stored in adipose tissue, subcutaneous fat.

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