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3971210
Fats
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Mapa Mental por
hannahvaldez
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hannahvaldez
mais de 8 anos atrás
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Resumo de Recurso
Fats
def: a nutrient that is essential for body energy, insulation and protection
"it's not how much fat you eat, it's what kind of fat."
what makes fat healthy or unhealthy is its shape
oils
fats that are liquid at room temperature
ex. plants, fish... etc
lipids: a family of chemical compounds including fats and oils
animal and fish fats/olive oil have more flavor than vegetable oil
the structure
glycerol
fatty acids
determines whether fat is solid or liquid/ how good or how bad it is for you
bonds
only single bonds = saturated
usually bad
usually come from animal sources
double bonds = unsaturated
usually good
"partially hydrogenated"
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
two types:
polyunsaturated
found in veggies and fish, semi liquid at room temp
monounsaturated
semi solid or liquid at room temp
trans fats (bad)
chemically changed to be a solid fat
what fat does
supplies heat (insulation)
carries vitamin a, d, e, and k
can ONLY dissolve in fats
move around in blood stream, helps you with the assistance of fat molecules
adds flavor to food
satisfies hunger
protects organs (from shock and injury)
promotes healthy skin
visible fats
fats you can see with your eyes
definitions:
hydrogenation - liquid becomes solid fat
butter - fat extracted from milk, turned into a solid
margarine - butter substitute made from plants
lard - extracted from animal fats
vegetable oils - oils extracted from plant sources
vegetable shortenings - a blend of oils hydrogenated to become a solid
rancid - fats that have begun to decompose
more info
store fats in tightly covered containers
fats at high temperatures overheat and combust
never throw water on a grease fire
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