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Macromolecules

Macromolecules. Lipids. Common myths and misconceptions…do you have something to learn?. http://wps.aw.com/bc_blake_nutrition_1/75/19279/4935556.cw/index.html. Lipids Are…. Macronutrients ?? Organic molecules ?? Essential nutrients ??. 1. What elements are always in fats/lipids?.

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Macromolecules

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  1. Macromolecules Lipids

  2. Common myths and misconceptions…do you have something to learn? • http://wps.aw.com/bc_blake_nutrition_1/75/19279/4935556.cw/index.html

  3. Lipids Are… • Macronutrients • ?? • Organic molecules • ?? • Essential nutrients • ??

  4. 1. What elements are always in fats/lipids? • C, H, O

  5. (2) Intro to Lipids • There are three types of lipids • Triglycerides • These are the lipids commonly known as fat • Phospholipids • Sterols

  6. 2. What is the basic structure? • Triglycerides & Phospholipids: • Fatty acids: long chains of C and H (hydrocarbon) with an acid group “COOH” at the end • There are 20 different fatty acids that make up these lipids • Essential vs. non essential • Sterols – fused ring structure

  7. 3. What two "parts" or "portions" are there in the general structure of fats? • The TRIglyceride, commonly known as fat, is made up a THREE fatty acids connected to one glycerol

  8. Fatty Acids • They vary by: • Length of chain • Whether the carbons have a SINGLE OR DOUBLE bond between them (saturated or unsaturated) • Total number of double bonds (monounsaturated or polyunsaturated)

  9. 4. What is a general property of all lipids? • Hydrophobic • “Hydro” = water • “Phobic” = fear • In other words, they DO NOT dissolve in water

  10. 5. What is the difference between the structure of saturated and unsaturated fats?

  11. Unsaturated vs. Saturated Fatty Acids • Unsaturatedfatty acids: a fatty acid with one or more double bonds between carbons • Saturated fatty acids: a fatty acid with all of its carbons bound to a hydrogen • NO DOUBLE BONDS

  12. Monounsaturated vs. Polyunsaturated Fatty Acids • Monounsaturated: ONE double bond between carbons • Polyunsaturated: Two or more (many) double bonds between carbons

  13. 6. What is the difference between what unsaturated and saturated fats look like at room temperature? • Saturated fats tend to be solid at room temperature • Unsaturated fats tend to be liquid at room temperature

  14. 7. What are some general functions of fats/lipids in the body? • Energy storage • Your body has an UNLIMITED ability to store excess calories as fat • Your fat reserves have the ability to enlarge as much as 1000X their original size • Insulation & maintenance of body temperature 3. Transport proteins in blood 4. Allows you to absorb certain vitamins

  15. 8. Identify at least TWO specific examples of fats/lipids and explain their functions in the body. • Phospholipid: • Make up the membrane of your cells • Cholesterol: • Part of your cells’ membrane; provides structure • Cholesterol is needed to make vitamin D, sex hormones, and bile acids

  16. 9. What are some food sources of saturated fat? • Animal sources such as meat • Whole-milk dairy products (butter, ice cream, cheese) • Candies • Commercially made baked goods

  17. 10. What are some food sources of unsaturated fat? • Corn, canola, and soybean oils • And products made with them • Almonds, peanuts, walnuts • Fish: salmon, herring, sardines • Seafood: lobster, shrimp

  18. Nutrition Sleuth – Assessing the Fat Content of Fast Foods • http://wps.aw.com/bc_blake_nutrition_1/75/19279/4935556.cw/index.html

  19. Cis and Trans Fats

  20. Unsaturated but “bad”?Trans Fats

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