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Fats & Oils
Descripción
Fats and Oils notes, Cooking for Healthy Living, Savannah Pheanis
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cooking
fats and oils notes
savannah pheanis
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savannahpheanis
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Resumen del Recurso
Fats & Oils
Savannah Pheanis, period 3
FATS (9 calories/gram)
Benefits of fats: they protect your internal organs, insulate your body, & promote healthy skin. Also adds flavor and satisfies hunger
Essential nutrients ( carries vitamins A, D, E, & K)
Made of Triglycerides
Most concentrated source of energy (quick)
3 Types:
Saturated (single carbon bonds)
Solid at room temp (cheese, milk, meat, etc)
Raise HDL & LDL
Polyunsaturated
Semi-liquid at room temp (found in vegggies & fish)
Lower HDL & LDL
Monounsaturated
Liquid at room temp (oils, nuts, etc)
Raise HDL, lower LDL
Transfats: unsaturated fat molecule; chemically changed into a solid
Last longer- can cause heart disease
Visual Fat: Fat you can see with your eyes
Oils (liquid fat at room temp)
come from different plants and fish
Lipids: chemical compounds including fats & oils
Cholesterol: fat-like substance in our blood
Linked to heart disease and obesity
High Density Lipoprotein ("good type")
Low-density Lipoprotein (creates build up in arteries)
Other Definitions:
Butter: Fat extracted from milk & churned into a sold
Margarine: butter substitute made with fat from plants
Lard: extracted from animal fat
Vegetable oil: extracted from plants
Vegetable Shortening: oils hydrogenated
Ranicd: fats that have begun to decompose
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