Transcript LIPIDS

LIPIDS VS CARBOHYDRATES
- CONTAIN CARBON, HYDROGEN, AND OXYGEN
LIPIDS:
• DO NOT DISSOLVE IN WATER
• DO NOT PROVIDE STRUCTURE TO FOOD
PRODUCTS
• FOOD EXAMPLES: FATS, OILS,
SHORTENING, PHOSPHOLIPIDS,
STEROLS, AND CHOLESTEROL
STRUCTURE OF LIPIDS
2 BASIC PARTS:
1.
2.
GLYCERIDE: MOLECULES THAT HAVE A GLYCEROL BASE
•
•
•
•
CONTAIN 3 HYDROXYL GROUPS
MONOGLYCERIDE: ONE FATTY ACID ATTACHED AT THE SIDE OF THE HYDROXYL GROUP
DIGLYCERIDE: TWO FATTY ACIDS ATTACHED
TRIGLYCERIDE: FATTY ACID JOINED AT EACH OF THE THREE HYDROXYL SITES
FATTY ACID: ORGANIC MOLECULES THAT CONSIST OF A CARBON CHAIN WITH A CARBOXYL GROUP
•
•
CARBOXYL GROUP: 1 CARBON ATOM + 2 OXYGEN ATOMS + 1 HYDROGEN ATOM
20 FATTY ACIDS = MANY COMBINATIONS OF TRIGLYCERIDES
3 GENERAL TYPES OF LIPIDS
1. TRIGLYCERIDES
• MAJOR TYPE OF FAT
FOUND IN FOOD AND IN
BODIES
2. PHOSPHOLIPIDS 3. STEROLS
•
2 FATTY ACIDS AND
PHOSPHORUS CONTAINING
ACID ATTACHED
•
•
SOLUBLE IN WATER
•
IN FOOD: HELPS FATS STAY IN
WATER-BASED SOLUTIONS
IN BODY: CARRIES FOOD
BACK AND FORTH ACROSS
CELL MEMBRANES
•
EX: MAYONNAISE
•
MOLECULES DERIVED
OR MADE FROM LIPIDS
•
CHOLESTEROL
CATEGORIES OF LIPIDS
1. MOLECULAR STRUCTURE
2.PHYSICAL STATE
1. MOLECULAR STRUCTURE
• SATURATED FATTY ACIDS
• MAX NUMBER OF HYDROGEN ATOMS
• DO NOT CONTAIN DOUBLE BONDS
• EX: BUTTER & COCONUT OIL
1. MOLECULAR STRUCTURE
• UNSATURATED FATTY ACIDS – SOME DOUBLE BONDS BETWEEN CARBON
ATOMS IN THIS MOLECULE
• MONOUNSATURATED FATTY ACIDS – ONLY 1 DOUBLE BOND BETWEEN 2 CARBON
ATOMS
• EX: OLIVE OIL, ALMONDS, WALNUTS, AND CANOLA OIL
• POLYUNSATURATED FATTY ACIDS – 2 OR MORE DOUBLE BONDS IN THE
CARBON CHAIN
• EX: SAFFLOWER, SUNFLOWER, AND CORN OILS
2. PHYSICAL STATES OF LIPIDS
FAT
•
SOLID AT ROOM
TEMPERATURE
•
•
GENERALLY SATURATED
FATTY ACIDS
•
•
MORE HYDROGEN
ATOMS
OIL
LIQUID AT ROOM
TEMPERATURE
GENERALLY MONO OR
POLYUNSATURATED
HYDROGENATED
PRODUCTS
•ADDING HYDROGEN
ATOMS TO AN
UNSATURATED LIPID TO
INCREASE SATURATION
•MAKES LIQUID OIL SOLID
•EX: VEGETABLE
SHORTENING
SATURATED VS UNSATURATED FATS
ROLE OF LIPIDS IN COOKING
1. FATS SERVE AS A MEDIUM FOR HEAT
TRANSFER
2. TENDERIZE
3. AERATE
4. ENHANCE FLAVOR
5. LUBRICATE FOOD COMPONENTS
6. SERVES AS LIQUIDS IN EMULSIONS
ROLE OF LIPIDS IN COOKING
1. FATS SERVE AS A MEDIUM FOR HEAT TRANSFER
• TEMPERATURE CONTINUES TO INCREASE AS HEAT IS ADDED, UNTIL IT
REACHES THE SMOKE POINT
• SMOKE POINT: THE TEMPERATURE AT WHICH FATTY ACIDS BREAK APART AND
PRODUCE SMOKE
• EXAMPLE: DEEP FRYING FRENCH FRIES EXPERIMENT!
ROLE OF FATS IN COOKING
2. TENDERIZE
• FAT SHORTENS THE MOLECULE STRANDS CAUSED BY FLOUR
• RESULTS IN A MORE TENDER PRODUCT
• REASON BEHIND “SHORTENING” NAME
• EXAMPLE: PIE CRUSTS & BISCUITS
ROLE OF FATS IN COOKING
3. AERATE
• FAT ALLOWS TINY BUBBLES TO FORM WHEN BATTERS ARE
BEATEN (CREAM FAT AND SUGAR)
• EXAMPLE: COOKIES & CAKE
4. ENHANCE FLAVOR
• FAT DISSOLVES AND DISPERSES FLAVOR COMPOUNDS FROM OTHER INGREDIENTS,
SUCH AS VEGETABLES
ROLE OF FATS IN COOKING
5. LUBRICATE FOOD COMPONENTS
• MAKES MEAT EASIER TO CHEW
• MARBLING:
• SPECKS OR STREAKS OF FAT IN MUSCLE TISSUE
• MORE MARBLING = MORE TENDER
• MAKES OTHER FOODS SEEM TO HAVE MORE MOISTURE
• EX: MAYO OR BUTTER ON SANDWICHES
ROLE OF FATS IN COOKING
6. SERVES AS LIQUIDS IN EMULSIONS
• MIXTURE THAT CONTAINS A NON-POLAR LIPID AND A WATER-BASED LIQUID
• WATER: POLAR (UNEQUAL SHARING OF ELECTRONS)
• POLAR COMPOUNDS WILL COMBINE EASILY WITH EACH OTHER
• LIPIDS: NON-POLAR (EQUAL OR BALANCED SHARING OF ELECTRONS)
• EXAMPLE OF NON-EMULSION: OIL AND VINEGAR
FUNCTIONS OF LIPIDS IN THE BODY
1. HELP SUPPLY ENERGY BETWEEN MEALS
• TAKES LONGER TO DIGEST THAN CARBOHYDRATES AND GIVES A LONGER
FEELING OF FULLNESS
• 9 CALORIES PER GRAM
• TWICE THE ENERGY PROVIDED BY A GRAM OF STARCH OR SUGAR
FUNCTIONS OF LIPIDS IN THE BODY
2.MAINTAINS BODY TEMPERATURE
•
ADIPOSE TISSUE: TISSUE THE BODY STORES LIPIDS FOR FUTURE
NEEDS
•
UNDER SKIN & ACTS AS AN INSULATOR HOLDING IN BODY WARMTH
FUNCTIONS OF LIPIDS IN THE BODY
3. CUSHION FOR VITAL ORGANS
4.CELL WALL PRODUCTION
• ALL CELL WALLS MADE OF LIPIDS AND PROTEIN
• DIETS 100% FAT FREE FOR EXTENDED PERIODS ARE DANGEROUS AND
SHOULD BE AVOIDED
FUNCTIONS OF LIPIDS IN THE BODY
5.VITAMIN TRANSPORTATION
• VITAMINS A, D, E, & K ARE FAT SOLUBLE, SO THEY MUST COMBINE WITH
FAT TO BE TRANSPORTED THROUGH THE BODY
6.PRODUCTION OF HORMONES & VITAMINS
FUNCTIONS OF LIPIDS IN THE BODY
7. PROVIDE THE BODY WITH ESSENTIAL FATTY ACIDS
• CANNOT BE PRODUCED BY THE BODY AND MUST COME FROM FOOD
• LINOLEIC ACID (AN OMEGA-6 FATTY ACID): CORN, COTTONSEED, AND SOYBEAN
OILS; CHICKEN
• LINOLENIC ACID (AN OMEGA-3 FATTY ACID): CANOLA OIL, SOYBEAN OIL,
WALNUTS, FISH
OMEGA-3 FATTY ACIDS
• POSSIBLE CONNECTION TO REDUCTION OF HEART DISEASE
• RESEARCH INDICATES THESE FATTY ACIDS
• HELP LOWER TRIGLYCERIDE LEVELS IN THE BLOOD
• SLOW GROWTH OF PLAQUE IN THE ARTERIES
• FISH THAT HAVE PINK OR RED FLESH ARE HIGHER IN OMEGA-3 FATTY ACIDS
• ALBACORE TUNA, SALMON, LAKE TROUT, & SARDINES
• CANOLA OIL, FLAXSEED, & WALNUTS BECOME OMEGA-3 FATTY ACID IN THE BODY
CHOLESTEROL
• TRANSPORTED THROUGHOUT BODY BY LIPOPROTEINS
HDL – CARRIES CHOLESTEROL FROM BLOOD BACK TO LIVER, WHICH PROCESSES THE
CHOLESTEROL FOR ELIMINATION FROM THE BODY
• “GOOD” (UNSATURATED) – OLIVE OIL, CORN OIL, SOYBEAN OIL
LDL – CARRIES CHOLESTEROL FROM LIVER TO REST OF BODY
• “BAD” (SATURATED) – COCONUT & PALM OIL, BUTTER, BACON, EGGS, SOUR CREAM, AGED CHEESES, WHOLE
MILK
• CAUSES PLAQUE DEPOSITS INSIDE ARTERIES
DIETARY RECOMMENDATIONS
• 20-35% OF CALORIES SHOULD COME FROM FAT
• 8OZ OR MORE PER WEEK OF VARIOUS FISH AND SEAFOOD
• FAT-FREE DIET DOES NOT
• PROVIDE ESSENTIAL FATTY ACIDS
• TRANSPORT FAT-SOLUBLE NUTRIENTS
• PROTECT VITAL ORGANS
• PRODUCE HORMONES & VITAMINS
CONSCIOUS ABOUT CHOLESTEROL
USE THE IPADS OR BYOT, TO READ THROUGH THE FOLLOWING WEBSITES TO HELP YOU
COMPLETE THE ACCOMPANYING WORKSHEET
PART 1:
HTTP://WWW.MEDICINET.COM/CHOLESTEROL_LEVELS_PICTURES_SLIDESHOW/ARTICLE.HTM
PART 2: HTTP://WWW.MAYOCLINIC.ORG/DISEASES-CONDITIONS/HIGH-BLOODCHOLESTEROL/IN-DEPTH/CHOLESTEROL/ART-20045192
PART 3: HTTP://WWW.MEDICINENET.COM/HIGH_CHOLESTEROL_HYPERLIPIDEMIA_QUIZ.HTM
PART 4: HTTP://WWW.MEDICINENET.COM/FAT_AND_FATS_QUIZ/QUIZ.HTM
**ALL LINKS ARE ON MY WEBSITE