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FATS AND OILS
Descripción
fats and oils Abby Pokorski 4th period
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fats
oils
cooking
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abbypokorski
, actualizado hace más de 1 año
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Creado por
abbypokorski
hace alrededor de 9 años
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Resumen del Recurso
FATS AND OILS
Cis and trans fat-do not go rancid and they are stable
terrible for your health
far worst than saturated fats
change textures in foods
technically a type of unsaturated fat
How to know if something has trans fat?
look for the words partially hydrogenated
made by partially hydrogenating unsaturated fats
olive oil-100% fat, unsaturated, no trans Pancake mix-11% fat, more than half
Fats- a nutrient that is essential for body for energy, insulation and protection
most concentrated source of energy
provide 9 calories per gram
supplies heat, carries vitamins A, D, E, and K, adds flavor to food, satisfies hunger,protects organs from shock and injury, and promotes healthy skin
Oils-fats that are liquid at room teperature
Lipids-a family of chemical compunds
Cholesterol-fat like substance made of glucose and saturated fats
Fatty acids-chemical chains that make up fat
Saturated fat-fats that usually come from an animal source; raises LDL and HDL
Unsaturated fat-double bond; most are good for you
polyunsaturated- found in veggies and fish; lower both LDL and HDL
monounsaturated-semi solid or liquid at room temp
raises HDL and lowers LDL
Cholesterol
HDL cholesterol- good for you
LDL-bad for you; too much can lead to heart attack
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