Fats & Oils

1 Savannah Pheanis, period 3

2 FATS (9 calories/gram)

2.1 Benefits of fats: they protect your internal organs, insulate your body, & promote healthy skin. Also adds flavor and satisfies hunger

2.1.1 Essential nutrients ( carries vitamins A, D, E, & K)

2.1.2 Made of Triglycerides

2.2 Most concentrated source of energy (quick)

2.2.1 3 Types:

2.2.1.1 Saturated (single carbon bonds)

2.2.1.1.1 Solid at room temp (cheese, milk, meat, etc)

2.2.1.1.1.1 Raise HDL & LDL

2.2.1.2 Polyunsaturated

2.2.1.2.1 Semi-liquid at room temp (found in vegggies & fish)

2.2.1.2.1.1 Lower HDL & LDL

2.2.1.3 Monounsaturated

2.2.1.3.1 Liquid at room temp (oils, nuts, etc)

2.2.1.3.1.1 Raise HDL, lower LDL

2.3 Transfats: unsaturated fat molecule; chemically changed into a solid

2.3.1 Last longer- can cause heart disease

2.3.2 Visual Fat: Fat you can see with your eyes

3 Oils (liquid fat at room temp)

3.1 come from different plants and fish

4 Lipids: chemical compounds including fats & oils

5 Cholesterol: fat-like substance in our blood

5.1 Linked to heart disease and obesity

5.2 High Density Lipoprotein ("good type")

5.3 Low-density Lipoprotein (creates build up in arteries)

6 Other Definitions:

6.1 Butter: Fat extracted from milk & churned into a sold

6.1.1 Margarine: butter substitute made with fat from plants

6.1.1.1 Lard: extracted from animal fat

6.1.1.1.1 Vegetable oil: extracted from plants

6.1.1.1.1.1 Vegetable Shortening: oils hydrogenated

6.1.1.1.1.1.1 Ranicd: fats that have begun to decompose

Resource summary

	Created by savannahpheanis about 5 years ago