3963487
Description
Mind Map by Gracie DeBord, updated more than 1 year ago
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Created by Gracie DeBord
over 8 years ago
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FATS AND OILS
- Trans fats don't go rancid,
more stable during deep frying
and they can change textures of
foods like no other fat
- Fats protect internal organs from
shock and injury, insulate the body,
and promote healthy skin.
- Fats provide 9 calories per gram.
- Fats provide 9 calories per gram.
- Fat: a nutrient that is essential for body
energy, insulation, and protection.
- Oils: fats that are liquid at room temperature
- Oils come from different plants and from fish
- Vegetable Oils: oils extracted
from plant sources
- Vegetable ShorteningsL a blend of
oils hydrogenated to become a solid
- Vegetable ShorteningsL a blend of
oils hydrogenated to become a solid
- Oils come from different plants and from fish
- Lipids: a family of chemical compounds,
which include fats and oils
- Cholesterol: a fat-like substance made
of glucose or saturated fat
- Fat-like substance found in our blood, found in animal
tissue but never in plants, it;s essential for many body
processes, and it produces hormones and bile acids
- Too much cholesterol is linked to
heart disease and obesity
- Too much cholesterol is linked to
heart disease and obesity
- Two types:
- HDL Cholesterol: "High Density
Lipoprotein", "good" kind of
cholesterol. and moves excess
cholesterol from the blood to the liver
- LDL Cholesterol: "Low Density
Lipoprotein", "bad" kind of cholesterol,
and takes the cholesterol from the liver
to the blood when it is needed
- Too much LDL cholesterol in the
bloodstream means buildup in the arteries
and increased chance of heart attack
- Too much LDL cholesterol in the
bloodstream means buildup in the arteries
and increased chance of heart attack
- HDL Cholesterol: "High Density
Lipoprotein", "good" kind of
cholesterol. and moves excess
cholesterol from the blood to the liver
- Fat-like substance found in our blood, found in animal
tissue but never in plants, it;s essential for many body
processes, and it produces hormones and bile acids
- Fat is a good source of
back-up energy, should be
secondary to
carbohydrates, and fats are
the most concentrated
source of energy
- Fat functions: supplies heat, carries vitamin
A, D, E, K, adds flavor to food, satisfies
hunger, protects organs from shock and
injury, and promotes healthy skin
- Fat soluble vitamins (ADEK) can only dissolve in fat
- Only 4 vitamins are fat-soluble, which means
they can only move around in your bloodstream
and help you with the assistance of fat molcules
- Only 4 vitamins are fat-soluble, which means
they can only move around in your bloodstream
and help you with the assistance of fat molcules
- Fat keeps you from being hungry because it remains in the
body longer than other foods and gives you a “full” feeling.
- Fatty acids: the chemical chains that make up fats
- Fatty acids with only single bonds are called saturated.
- Saturated Fatty Acids: Fats that usually come
from animal sources, solid at room temperature
- Saturated Fatty Acids: Fats that usually come
from animal sources, solid at room temperature
- Fatty acids with one or more double
bonds are called unsaturated.
- Polyunsaturated
- Found in veggies, fish, and are
semi-liquid at room temperature
- “healthy” fats that help lower LDL “bad”
cholesterol and contain essential fatty acids
- Found in veggies, fish, and are
semi-liquid at room temperature
- Monosaturated
- Monosaturated: semi-solid or
liquid at room temperature
- “Good or healthy” fats because they can
lower your LDL “bad” cholesterol
- Monosaturated: semi-solid or
liquid at room temperature
- Polyunsaturated
- The body needs fatty acids to transport other
molecules such as fat-soluble vitamins (ADEK)
- Fatty acids with only single bonds are called saturated.
- Hydrogenation: chemical process
making liquid fat a solid fat
- Butter: fat extracted from
milk and churned into a solid
- Margarine: fat extracted from
milk and churned into a solid
- Lard: extracted from animal fats
- Rancid: Fats that have begun to decompose
- Trans Fat: unsaturated fat molecule
chemically changed to be a solid fat
- Lasts longer on the shelves and can cause heart disease
- Lasts longer on the shelves and can cause heart disease
- Cholesterol and Fatty Acids affect each other:
- Saturated Fats: raise both HDL and
LDL cholesterol levels in the blood
- Polyunsaturated Fats: lower both the LDL
and HDL cholesterols in the blood
- Monounsaturated: raise the HDL and lower
the LDL cholesterol in the blood
- Saturated Fats: raise both HDL and
LDL cholesterol levels in the blood
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