95% of dietary fat comes from triglycerides ("tri” meaning three) The major form of lipid in food & in the body.
Triglyceride are made from a glyceroll molecule & three fatty acids
Fatty Acids
avoid: saturated fatty acids
Anotações:
Fatty acids are classified as saturated when each carbon atom is attached to as many hydrogen atoms as possible, so that no double bonds form (no carbon carbon double bonds)
Saturated Fatty Acids are solid at room temperature.
best: unsaturated fatty acids
Anotações:
have carbon carbon double bonds
Fatty acids that are required by the human body but cannot be made in sufficient quantity from other substrates, and therefore must be obtained from food, are called essential fatty acids.
monounsaturated fatty acid (most healthy)
Anotações:
a monounsaturated fatty acid has one carbon carbon double bond
oleic acid (omega- 9 fatty acid)
Anotações:
food high in omega 9:
Avocado,
Peanut butter,
Olives
Sesame seeds
Nuts: almonds, cashews, filberts, hazelnuts, macadamia, peanuts, pecans, pistachios
oils high in omega 9:
rapeseed,
olive,
peanut,
sesame
polyunsaturated fatty acid
Anotações:
a polyunsaturated fatty acid is one that has two or more points of unsaturation (two or more carbon carbon double bonds)
linoleic acid (omega-6 fatty acid)
Anotações:
food high in omega 6:
Walnuts,
Pumpkin & sunflower seeds,
oils high in omega 6:
corn,
cottonseed,
safflower,
soybean
alpha-linoleic acid (omega-3 fatty acid)
Anotações:
food high in omega 3:
fatty fish,
flax
lipid basics
Lipid is the chemical term for fat In the body, fats
pad body’s organs, insulate & form cell membranes
Fats & oils = 9 kcal/gram (most energy dense macronutrient)
Dietary Reference Intake
Anotações:
a system of nutrition recommendations from the Institute of Medicine (IOM) of the U.S. National Academy of Sciences