Lipids l.jpg
This presentation is the property of its rightful owner.
Sponsored Links
1 / 26

LIPIDS PowerPoint PPT Presentation


  • 125 Views
  • Uploaded on
  • Presentation posted in: General

LIPIDS . Our plan for the day…. Good things about “fat” Bad things about “fat” Lipid Chemistry (ugh) Carbon chains can be saturated or unsaturated, cis or trans Problems with saturated and trans fatty acids. Good Things About Fats. Concentrated energy source

Download Presentation

LIPIDS

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Lipids l.jpg

LIPIDS

Dr. Thomas J. Montville


Our plan for the day l.jpg

Our plan for the day…

  • Good things about “fat”

  • Bad things about “fat”

  • Lipid Chemistry (ugh)

  • Carbon chains can be saturated or unsaturated, cis or trans

  • Problems with saturated and trans fatty acids

Dr. Thomas J. Montville


Good things about fats l.jpg

Good Things About Fats

  • Concentrated energy source

  • Stores energy for long term use (fat cells)

  • Flavor carrier

  • Heat Transfer - frying

  • Imparts texture – plasticity, flakiness

  • Mouthfeel – creamy, smooth

Dr. Thomas J. Montville


More good things about fat l.jpg

More good things about fat

  • Essential fatty acids (linoleic, linolenic)

  • Phase transition (solid ↔ liquid)

  • Carries fat soluble (A,D,E,K) vitamins

  • Satiety- gastric inhibitory protein

  • Major component of membranes

Dr. Thomas J. Montville


Bad things about fat l.jpg

Bad Things About Fat

  • Makes you fat!

  • Heart disease, high blood pressure, cancer

  • Unsaturated fats are reactive free radicals

Dr. Thomas J. Montville


Stop and discuss carbon chemistry l.jpg

Stop and discuss carbon chemistry

Dr. Thomas J. Montville


Fat structure l.jpg

Fat Structure

Fatty acids are either saturated, monounsaturated (contain one C=C double bond) or polyunsaturated (contain two or more C=C double bonds)

Saturated fatty acids stack closely and are more solid. Unsaturated fatty acids are more fluid. “Hydrogenating” unsaturated fatty acids makes them more rigid.

Dr. Thomas J. Montville


Fat structure8 l.jpg

Fat Structure

1 Saturated Fat – Primarily animal sources: meat, poultry, milk, butter, cheese, egg yolk, lard

Plant Sources: chocolate, coconut, coconut oil, palm oil, vegetable shortening

3. Polyunsaturated Fat - Primarily plant sources: vegetable oils (corn, safflower, soybean, sunflower, canola, etc.), margarine (most), mayonnaise, certain nuts (almonds, filberts, pecans, walnuts)

Animal Sources: fish

Dr. Thomas J. Montville


Fat structure9 l.jpg

Fat Structure

2. Monounsaturated Fat

Sources: avocado, peanuts, peanut butter, olive/olive oil

Dr. Thomas J. Montville


Trans fats what were they thinking l.jpg

Trans fats, what were they thinking?

Polyunsaturated > monounsaturated

Dr. Thomas J. Montville


Trans fats l.jpg

Trans Fats

  • Time Article “Fessing Up to Fats”

Dr. Thomas J. Montville


Trans fat l.jpg

Trans Fat

  • Men’s Health Article “The Hidden Killer”

  • “It’s a fat that’s difficult to digest so it increases the amount of bad cholesterol in your blood and can dramatically boost your risk of heart disease. If saturated animal fats are unhealthy, trans fats are far worse.”

  • “You’re almost better off eating butter and bacon.”

  • “Harvard scientists estimate that trans fats may contribute to more than 30,000 premature deaths per year.”

Dr. Thomas J. Montville


Linolenic acids l.jpg

Linolenic Acids

Alpha – linolenic acid (omega 3)

Structure of omega-3 fatty acids and omega-6 fatty acids. These fatty acids are defined by the location of the first double bond.

Dr. Thomas J. Montville


Summary of fats l.jpg

Summary of Fats

Dr. Thomas J. Montville


Nutritional overview of lipids l.jpg

Nutritional Overview of Lipids

  • Classification

    • Triglycerides – 95% of dietary fat

      • 1 glycerol + 3 fatty acids

        • Fatty acids

          • Short, medium, or long chains

          • Saturated (no double bonds)

          • Monounsaturated (one double bond)

          • Polyunsaturated (> one double bond)

            • Omega 3

            • Omega 6

    • Cholesterol

    • Phospholipids

    • Energy value 9kcal/g

Dr. Thomas J. Montville


Nutritional overview l.jpg

Nutritional Overview

  • Functions

    • Provide energy

    • Serve as energy reserve

    • Assist in transport and adsorption of fat-soluble vitamins

    • Serve as source of essential fatty acids

    • Insulate and protect organs

    • Maintain cell walls and play role in making

      Vitamin D

Dr. Thomas J. Montville


Nutritional overview17 l.jpg

Nutritional Overview

  • Food Sources

    • Oils, sauces, spreads, butter

    • Meat, poultry, fish, eggs, nuts (fish oil for omega 3s)

    • Milk, cheese, dairy

    • Breads cereals and grains with added fats

  • Recommended Intake

    • Less than or equal to 30% of calories from total fat

    • Less than or equal to 10% of calories from saturated fat

    • No more than 300 mg cholesterol

Dr. Thomas J. Montville


Fats in food l.jpg

Fats In Food

  • Milk: (8 oz. serving)

    • Whole: [3-4 % (legal 3.2%)] 150Kcal

    • 2%: 120 Kcal

    • 1%: 100 Kcal

    • Skim: [<.5%] 90 Kcal

  • Cream:

    • Heavy (Whipping): 36%

    • Light: 18%

    • ½ & ½ : 10.5%

  • Others:

    • Mayo: 65% oil, vinegar, sugar, salt, egg yolk

    • Salad Dressing: 40% oil

Dr. Thomas J. Montville


Slide19 l.jpg

Dr. Thomas J. Montville


Fat substitutes l.jpg

Fat Substitutes

  • Simplex

    • Egg white and milk protein

    • very small 0.1 – 0.3uM

    • microencapsulated

  • Oatrium – from oat bran or flour

  • Avicel – microcrystalline cellulose (from wood) (0 calories)

  • Olestra (Olean) polyester sucrose

Dr. Thomas J. Montville


Fat substitutes21 l.jpg

Fat Substitutes

  • Olestra

    • Indigestible

    • Lack of ADEK

    • Digestive issues

    • Anal leakage

Dr. Thomas J. Montville


On the seventh day of olestra l.jpg

“On the seventh day of Olestra…”

Dr. Thomas J. Montville


Http www zug com pranks olestra l.jpg

http://www.zug.com/pranks/olestra

+

=

Day 1Day 3Day 5Day 7

Dr. Thomas J. Montville


Take home fats oils lipids l.jpg

Take Home: Fats, Oils, Lipids

  • Good things about fats

    • Concentrated source of energy 9 cal/g

    • Flavor carrier

    • Imparts texture

    • Imparts mouthfeel, phase transiition

    • Carries fat soluble vitamins, ADEK

    • Major component of membranes

    • Satiety

Dr. Thomas J. Montville


Take home fats oils lipids25 l.jpg

Take Home: Fats, Oils, Lipids

  • Bad things about fats:

  • Saturated – solid, animal, leads to cholesterol

  • Unsaturated, polyester sucrose,

    non-digestible, loss of ADEK

    • Makes you fat

    • Coronary disease

    • Heart disease

    • Cancer

Dr. Thomas J. Montville


Take home points l.jpg

Take Home Points

  • Know the good and bad characteristics

    of fats and oils

  • Saturated vs. unsaturated

    • where found, why used

    • cis vs. trans

  • Fat in Food

    • How much?

    • What foods?

    • Different types of oil (general)

    • Fat free does not equal calorie free

  • Fat Substitutes

Dr. Thomas J. Montville


  • Login