Fats & Oils

Fats & Oils

Savannah Pheanis, period 3
FATS (9 calories/gram)
1. Benefits of fats: they protect your internal organs, insulate your body, & promote healthy skin. Also adds flavor and satisfies hunger
  1. Essential nutrients ( carries vitamins A, D, E, & K)
  2. Made of Triglycerides
2. Most concentrated source of energy (quick)
  1. 3 Types:
    1. Saturated (single carbon bonds)
      1. Solid at room temp (cheese, milk, meat, etc)
        Raise HDL & LDL
    2. Polyunsaturated
      1. Semi-liquid at room temp (found in vegggies & fish)
        Lower HDL & LDL
    3. Monounsaturated
      1. Liquid at room temp (oils, nuts, etc)
        Raise HDL, lower LDL
3. Transfats: unsaturated fat molecule; chemically changed into a solid
  1. Last longer- can cause heart disease
  2. Visual Fat: Fat you can see with your eyes
Oils (liquid fat at room temp)
1. come from different plants and fish
Lipids: chemical compounds including fats & oils
Cholesterol: fat-like substance in our blood
1. Linked to heart disease and obesity
2. High Density Lipoprotein ("good type")
3. Low-density Lipoprotein (creates build up in arteries)
Other Definitions:
1. Butter: Fat extracted from milk & churned into a sold
  1. Margarine: butter substitute made with fat from plants
    1. Lard: extracted from animal fat
      1. Vegetable oil: extracted from plants
        Vegetable Shortening: oils hydrogenated
        Ranicd: fats that have begun to decompose

Resource summary

	Created by savannahpheanis over 8 years ago