Fats and oils

kelseybrafford
Mind Map by kelseybrafford, updated more than 1 year ago
kelseybrafford
Created by kelseybrafford about 5 years ago
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Fats and oils
1 Fats protect internal organs from shock and injury.
1.1 Fats are 9 calories per gram.
1.1.1 Fat: nutrient essential for body energy, insulation, and protection.
1.1.2 Oils: fats that are liquid at room temperature.
1.1.2.1 Oils come from plants/fish.
1.1.2.1.1 Mypyramid has oils group. Myplate has no oils group
1.1.2.1.1.1 Lipids: family of chemical compounds; oils and fats.
1.1.2.1.1.1.1 Cholesterol: fat-like made of glucose and fat in blood.
1.1.2.1.1.1.1.1 Fat is back-up energy. (2nd on carbohydrates)
1.1.2.1.1.1.1.1.1 Fats are concentrated energy.
1.1.2.1.1.1.1.1.1.1 Fat provides heat, vitamins (A,D,E,K), adds flavor, stops hunger, protects organs and healthy skin.
1.1.2.1.1.1.1.1.1.2 Only ADEK vitamins can dissolve in fat.
1.1.2.1.1.1.1.1.1.2.1 Fatty acids: saturated, unsaturated.
1.1.2.1.1.1.1.1.1.2.1.1 3 types: saturated, monounsaturated, and polyunsaturated.
1.1.2.1.1.1.1.1.1.2.1.1.1 saturated comes from animals. solid
1.1.2.1.1.1.1.1.1.2.1.1.1.1 poly: veggies and fish. semi-liquid
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1 mono: oils, semi solid.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1 trans fat: chemically changed to solid fat.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.1 trans: last longer, heart-disease.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.1.1 visible fat: can see with eyes.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.1.1.1 cholesterol depends. fat in blood, animal tissues. needed.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.1.1.2 2 types of cholesterol: HDL, LDL
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.1.1.2.1 HDL is healthy, LDL is unhealthy.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.2 Saturated: increases LDL and HDL
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.2.1 poly: decreases LDL and HDL
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.2.1.1 mono: raise HDL and lower LDL
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3 hydrogenation: chemical process to make fat solid.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1 The kind of fat matters more than the amount we eat.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1.1 saturated: single bonds
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1.1.1 unsaturated: double and single bonds
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1.2 butter: fat from milk churned into a solid.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1.2.1 margarine: made from fat and oils from plants.
1.1.2.1.1.1.1.1.1.2.1.1.1.1.1.1.3.1.2.1.1 lard: from fat in animals.
1.1.2.1.1.1.1.1.2 trans fats are made from partially hydrogenated oils.
1.1.2.1.1.1.1.1.3 shape makes fats unhealthy.
1.1.2.1.1.1.1.1.4 rancid: fats start decomposing.
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