3963506
Descripción
Mapa Mental por emerielynnburton, actualizado hace más de 1 año
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Creado por emerielynnburton
hace más de 8 años
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FATS AND OILS
- Food Fact
- Fats protect
internal organs
from shock and
injury, insulate
the body, and
promote
healthy skin.
- Fats protect
internal organs
from shock and
injury, insulate
the body, and
promote
healthy skin.
- Definitions
- Fat: A nutrient that is essential for
body energy, insulation and
protection
- Oils are fats that
are liquid at room
temperature.
- Lipids: A family of
chemical compounds,
which include fats and
oils
- Cholesterol: a fat-like substance
made of glucose or saturated fat (in
our blood)
- Fat: A nutrient that is essential for
body energy, insulation and
protection
- Fats are the most CONCENTRATED
source of energy.
- FUNCTION OF FAT
- AT FUNCTIONS: Supplies heat (insulation)
Carries Vitamin A,D,E,K (the fat soluble
vitamins) Adds flavor to food Satisfies
hunger, feel fuller longer Protects organs
from shock and injury Promotes healthy skin
- AT FUNCTIONS: Supplies heat (insulation)
Carries Vitamin A,D,E,K (the fat soluble
vitamins) Adds flavor to food Satisfies
hunger, feel fuller longer Protects organs
from shock and injury Promotes healthy skin
- Fat keeps you from being hungry because it remains
in the body longer than other foods and gives you a
“full” feeling.
- Fatty Acids are the chemical chains that make up fats. They have 2 categories:
- 3 Types of Fatty Acids
- Saturated Fatty Acids
- Fats that usually come from ANIMAL sources, solid at
room temperature. (cheese, milk, meat, palm oil,
coconut oil)
- Fats that usually come from ANIMAL sources, solid at
room temperature. (cheese, milk, meat, palm oil,
coconut oil)
- Polyunsaturated Fats…
Found in veggies, fish,
**semi-liquid at room
temperature
- Monounsaturated Fats…
(Semi solid) or liquid at
room temperature
- Saturated Fatty Acids
- Trans Fat
- Trans fat is an unsaturated fat molecule
chemically changed to be a solid fat.
- Trans fat is an unsaturated fat molecule
chemically changed to be a solid fat.
- cholesterol
- It’s the fat-like substance
in our blood.
- It’s the fat-like substance
in our blood.
- Hydrogenation: chemical process making liquid fat a solid fat (NOT GOOD!)
- Butter- fat extracted from milk and churned into a solid
- Margarine: butter substitute made with fat from plants
- Lard—extracted from animal fats
- Lard—extracted from animal fats
- Vegetable Shortenings: a blend of oils HYDROGENATED to become a solid
- Rancid: Fats that have begun to decompose (you can smell it)
- Rancid: Fats that have begun to decompose (you can smell it)
- Vegetable Shortenings: a blend of oils HYDROGENATED to become a solid
- Lard—extracted from animal fats
- Lard—extracted from animal fats
- Margarine: butter substitute made with fat from plants
- Butter- fat extracted from milk and churned into a solid
- Store fats in tightly covered containers so they do not go rancid
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