Fats and oils

Fats and oils

1. Fats protect internal organs from shock and injury.

   • Fats are 9 calories per gram.
     • Fat: nutrient essential for body energy, insulation, and protection.
     • Oils: fats that are liquid at room temperature.
       • Oils come from plants/fish.
         • Mypyramid has oils group. Myplate has no oils group
           • Lipids: family of chemical compounds; oils and fats.
             • Cholesterol: fat-like made of glucose and fat in blood.
               • Fat is back-up energy. (2nd on carbohydrates)
                 • Fats are concentrated energy.
                   • Fat provides heat, vitamins (A,D,E,K), adds flavor, stops hunger, protects organs and healthy skin.
                   • Only ADEK vitamins can dissolve in fat.
                     • Fatty acids: saturated, unsaturated.
                       • 3 types: saturated, monounsaturated, and polyunsaturated.
                         • saturated comes from animals. solid
                           • poly: veggies and fish. semi-liquid
                             • mono: oils, semi solid.
                               • trans fat: chemically changed to solid fat.
                                 • trans: last longer, heart-disease.
                                   • visible fat: can see with eyes.
                                     • cholesterol depends. fat in blood, animal tissues. needed.
                                     • 2 types of cholesterol: HDL, LDL
                                       • HDL is healthy, LDL is unhealthy.
                                 • Saturated: increases LDL and HDL
                                   • poly: decreases LDL and HDL
                                     • mono: raise HDL and lower LDL
                                 • hydrogenation: chemical process to make fat solid.
                                   • The kind of fat matters more than the amount we eat.
                                     • saturated: single bonds
                                       • unsaturated: double and single bonds
                                     • butter: fat from milk churned into a solid.
                                       • margarine: made from fat and oils from plants.
                                         • lard: from fat in animals.
                 • trans fats are made from partially hydrogenated oils.
                 • shape makes fats unhealthy.
                 • rancid: fats start decomposing.