Fats

Fats

def: a nutrient that is essential for body energy, insulation and protection
1. "it's not how much fat you eat, it's what kind of fat."
  1. what makes fat healthy or unhealthy is its shape
oils
1. fats that are liquid at room temperature
  1. ex. plants, fish... etc
2. lipids: a family of chemical compounds including fats and oils
3. animal and fish fats/olive oil have more flavor than vegetable oil
the structure
1. glycerol
2. fatty acids
  1. determines whether fat is solid or liquid/ how good or how bad it is for you
  2. bonds
    1. only single bonds = saturated
      1. usually bad
      2. usually come from animal sources
    2. double bonds = unsaturated
      1. usually good
        "partially hydrogenated"
      2. 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
      3. two types:
        polyunsaturated
        found in veggies and fish, semi liquid at room temp
        monounsaturated
        semi solid or liquid at room temp
      4. trans fats (bad)
        chemically changed to be a solid fat
what fat does
1. supplies heat (insulation)
2. carries vitamin a, d, e, and k
  1. can ONLY dissolve in fats
  2. move around in blood stream, helps you with the assistance of fat molecules
3. adds flavor to food
4. satisfies hunger
5. protects organs (from shock and injury)
6. promotes healthy skin
visible fats
1. fats you can see with your eyes
definitions:
1. hydrogenation - liquid becomes solid fat
2. butter - fat extracted from milk, turned into a solid
3. margarine - butter substitute made from plants
4. lard - extracted from animal fats
5. vegetable oils - oils extracted from plant sources
6. vegetable shortenings - a blend of oils hydrogenated to become a solid
7. rancid - fats that have begun to decompose
more info
1. store fats in tightly covered containers
2. fats at high temperatures overheat and combust
3. never throw water on a grease fire

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	Erstellt von hannahvaldez vor etwa 9 Jahre