3971210
Mind Map by hannahvaldez, updated more than 1 year ago
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Created by hannahvaldez
about 5 years ago
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Description
Fats
1 def: a nutrient that is essential for body energy, insulation and protection
1.1 "it's not how much fat you eat, it's what kind of fat."
1.1.1 what makes fat healthy or unhealthy is its shape
2 oils
2.1 fats that are liquid at room temperature
2.1.1 ex. plants, fish... etc
2.2 lipids: a family of chemical
compounds including fats
and oils
2.3 animal and fish fats/olive oil have more flavor than vegetable oil
3 the structure
3.1 glycerol
3.2 fatty acids
3.2.1 determines whether fat is solid
or liquid/ how good or how bad
it is for you
3.2.2 bonds
3.2.2.1 only single bonds = saturated
3.2.2.1.1 usually bad
3.2.2.1.2 usually come from animal sources
3.2.2.2 double bonds = unsaturated
3.2.2.2.1 usually good
3.2.2.2.1.1 "partially hydrogenated"
3.2.2.2.2 cholesterol: a fat like
substance made of
glucose or saturated
fat
3.2.2.2.2.1 what about it??
3.2.2.2.2.1.1 fat like substance in blood
3.2.2.2.2.1.2 found in animal tissues, never plants
3.2.2.2.2.1.3 essential for many body processes
3.2.2.2.2.1.4 produces hormones and bile acids
3.2.2.2.2.2 types
3.2.2.2.2.2.1 HDL cholesterol - really good!!!
3.2.2.2.2.2.1.1 raise
3.2.2.2.2.2.1.1.1 saturated fats
3.2.2.2.2.2.1.1.1.1 monounsaturated
3.2.2.2.2.2.1.2 lower
3.2.2.2.2.2.1.2.1 polyunsaturated fats
3.2.2.2.2.2.2 LDL cholesterol - really bad!!!
3.2.2.2.2.2.2.1 raise
3.2.2.2.2.2.2.1.1 saturated fats
3.2.2.2.2.2.2.2 lower
3.2.2.2.2.2.2.2.1 polyunsaturated fats
3.2.2.2.2.2.2.2.1.1 monounsaturated
3.2.2.2.3 two types:
3.2.2.2.3.1 polyunsaturated
3.2.2.2.3.1.1 found in veggies and fish, semi liquid at room temp
3.2.2.2.3.2 monounsaturated
3.2.2.2.3.2.1 semi solid or liquid at room temp
3.2.2.2.4 trans fats (bad)
3.2.2.2.4.1 chemically changed to be a solid fat
4 what fat does
4.1 supplies heat (insulation)
4.2 carries vitamin a, d, e, and k
4.2.1 can ONLY dissolve in fats
4.2.2 move
around in
blood
stream,
helps you
with the
assistance
of fat
molecules
4.3 adds flavor to food
4.4 satisfies hunger
4.5 protects organs (from shock and injury)
4.6 promotes healthy skin
5 visible fats
5.1 fats you can see
with your eyes
6 definitions:
6.1 hydrogenation - liquid becomes solid fat
6.2 butter - fat extracted from milk, turned into a solid
6.3 margarine - butter substitute made from plants
6.4 lard - extracted from animal fats
6.5 vegetable oils - oils extracted from plant sources
6.6 vegetable shortenings - a blend of oils hydrogenated to become a solid
6.7 rancid - fats that have begun to decompose
7 more info
7.1 store fats in
tightly
covered
containers
7.2 fats at high
temperatures
overheat and
combust
7.3 never throw water
on a grease fire