Foods and Nutrition 1021 Chapter Notes - Chapter 5: Omega-6 Fatty Acid, Saturated Fat, Lecithin
31 views5 pages
25 Sep 2017
School
Department
Course
Professor
Document Summary
The lipids in the food can classified in three groups: about 95 percent are triglycerides, phospholipids of which lecithin is one, sterols: cholesterol is the best one of these. Fat is the bodies chief storage form of energy from food eaten in excess of need. The storage form of fat is valuable survival mechanism. Fats are lipids that are solid at room temperature. Oils are lipids that are liquid at room temperature. These fat cells seem able to expand almost indefinitely the more fat they store, the larger they grow. Some essential nutrients are soluble in fat: they are found in foods that contain fat and are absorbed most efficiently from them. Triglycerides are three fatty acids that are attached to a molecule of glycerol to forma a triglyceride. Tissues all over the body can easily assemble and disassemble them as needed. Triglycerides usually contain mixtures of various fatty acids.
Get access
Grade+
$40 USD/m
Billed monthly
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
10 Verified Answers
Class+
$30 USD/m
Billed monthly
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
7 Verified Answers