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Lipids

Lipids. Lipids. Fats!. Fats. Bad reputation but still important! Supplies energy Transports fat-soluble nutrients Insulate and protect organs Promotes healthy skin and hair Adds structure to cell membranes Add flavor and texture to food. Types of lipids. Triglycerides Phospholipids

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Lipids

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  1. Lipids

  2. Lipids • Fats!

  3. Fats • Bad reputation but still important! • Supplies energy • Transports fat-soluble nutrients • Insulate and protect organs • Promotes healthy skin and hair • Adds structure to cell membranes • Add flavor and texture to food

  4. Types of lipids • Triglycerides • Phospholipids • Sterols

  5. Triglycerides • Three classifications: • Saturated • Monounsaturated • Polyunsaturated

  6. Saturated fats • Mostly animal fats • Butter, lard • Source: http://www.pbs.org/saf/1104/images04/teachsatfat.jpg

  7. Saturated Fats • Solid at room temperature • Raise cholesterol levels • Increase risk of heart disease • Mostly animal fats • Meats, poultry, whole milk dairy products • Some oils • Coconut oil, palm oil, palm kernel oil

  8. Unsaturated fats • Monounsaturated • Source: http://www.veggs.com.au/pic/fat2.gif

  9. Monounsaturated fats • Liquid at room temperature • No effect on cholesterol • Does not raise or lower • Found in oils • Olive oil, peanut oil, sesame seed oil, canola oil • Avocados • Notice anything about these products?

  10. Polyunsaturated fats • Source: http://www.veggs.com.au/pic/fat3.gif

  11. Polyunsaturated fats • Heart healthy • May reduce risk of heart disease • Lowers LDL cholesterol • Found in: • Corn oils, cotton seed oil, safflower oil, sunflower oil, soybean oil and fish • What do you notice about this list? • Also liquid at room temperature

  12. Trans Fats • Source: http://www.hidden-diabetes-cures.com/images/cis-trans-fatty-acids.gif

  13. Cisvs Trans • Cis are more naturally occuring • Trans – • Hydrogenation process • Adds hydrogen • Straightens cis structure • Raises LDL and lowers HDL • Increases risk of heart disease • 1996- All labeling must now list trans fat • To ban or not to ban?

  14. Phospholipids • Found in much smaller amounts than triglycerides • Function: • Emulsifiers • Add structure to cell membranes • Aid in transport

  15. Sterols • Can you name a sterol? • Source: http://www.raw-milk-facts.com/images/Cholesterol2.gif

  16. Sterols • Why are they necessary? • Function: • Cell structure – especially brain and nerves • Aids in hormones • Helps to synthesize vitamin D

  17. Food & Cholesterol • Only animal products have cholesterol • Egg yolks are very high in cholesterol • Your liver makes enough cholesterol

  18. Cholesterol • Total blood cholesterol • HDL vs LDL • “Lousy” • “Helpful” • Recommended to have total cholesterol under 200 mg/dL • Ideal: HDL greater than 40; LDL lower than 100

  19. http://www.mayoclinic.com/images/image_popup/ww5r236.jpg

  20. Lipid digestion • Source: http://www.annecollins.com/images/digestion.jpg

  21. Recommended fat amounts • More important to focus on overall eating patterns • 20-35% of calories; approximately 65 grams • How many calories does fat have per gram? • 9 kcal/gram • It is easy to eat too much fat!!

  22. Fat • Considered calorie dense • Fat & Food • Visible fats • Butter, cream cheese, sour cream, mayonnaise, cooking oils • Invisible fats • Whole milk dairy products, high-fat meats, cakes, cookes, nuts, candy bars, chocolate, pizza, etc, etc, etc • What are some ways to reduce fat in your diet?

  23. Going fat-free • Is it possible to not get enough fat? • YES! • Cool temperatures become intolerable • Girls/women stop menstruating and may become infertile • Children stop growing • Skin deteriorates

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