Fats

Fats

1. def: a nutrient that is essential for body energy, insulation and protection

   • "it's not how much fat you eat, it's what kind of fat."
     • what makes fat healthy or unhealthy is its shape

2. oils

   • fats that are liquid at room temperature
     • ex. plants, fish... etc
   • lipids: a family of chemical compounds including fats and oils
   • animal and fish fats/olive oil have more flavor than vegetable oil

3. the structure

   • glycerol
   • fatty acids
     • determines whether fat is solid or liquid/ how good or how bad it is for you
     • bonds
       • only single bonds = saturated
         • usually bad
         • usually come from animal sources
       • double bonds = unsaturated
         • usually good
           • "partially hydrogenated"
         • cholesterol: a fat like substance made of glucose or saturated fat
           • what about it??
             • fat like substance in blood
             • found in animal tissues, never plants
             • essential for many body processes
             • produces hormones and bile acids
           • types
             • HDL cholesterol - really good!!!
               • raise
                 • saturated fats
                   • monounsaturated
               • lower
                 • polyunsaturated fats
             • LDL cholesterol - really bad!!!
               • raise
                 • saturated fats
               • lower
                 • polyunsaturated fats
                   • monounsaturated
         • two types:
           • polyunsaturated
             • found in veggies and fish, semi liquid at room temp
           • monounsaturated
             • semi solid or liquid at room temp
         • trans fats (bad)
           • chemically changed to be a solid fat

4. what fat does

   • supplies heat (insulation)
   • carries vitamin a, d, e, and k
     • can ONLY dissolve in fats
     • move around in blood stream, helps you with the assistance of fat molecules
   • adds flavor to food
   • satisfies hunger
   • protects organs (from shock and injury)
   • promotes healthy skin

5. visible fats

   • fats you can see with your eyes

6. definitions:

   • hydrogenation - liquid becomes solid fat
   • butter - fat extracted from milk, turned into a solid
   • margarine - butter substitute made from plants
   • lard - extracted from animal fats
   • vegetable oils - oils extracted from plant sources
   • vegetable shortenings - a blend of oils hydrogenated to become a solid
   • rancid - fats that have begun to decompose

7. more info

   • store fats in tightly covered containers
   • fats at high temperatures overheat and combust
   • never throw water on a grease fire