Nutrition Science and Everyday Application - beta v 0.1

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THE FUNCTIONS OF FATS 257 References: Images: • ACE (2009) What are the guidelines for percentage of body fat loss? American Council on Exercise (ACE). Ask the Expert Blog. December 2, 2009. • Obesity Prevention Source. Harvard T.H. Chan School of Public Health. Health Risks: Weight Problems Take a Hefty Toll on Body and Mind. Retrieved from: https://www.hsph.harvard.edu/obesity-prevention-source/obesity-consequences/ health-effects/ • Figure 5.3. “Adipose tissue, close-up showing adipocytes, SEM” by David Gregory & Debbie Marshall is licensed under CC BY 4.0 • Figure 5.4. “Pandemic of Lifestyle Disease” by Sandra Cohen-Rose and Colin Rose is licensed under CC-BY-2.0 • “French Fries in Paris” by Jim Larrison is licensed under CC BY 2.0 • “Eating a Burger Jonny B’z Dog and More Lourdie Dinner March 24, 20116” by Steven Depolo is licensed under CC-BY-2.0
Lipid Types and Structures Lipids are a family of organic compounds that are mostly insoluble in water, meaning they do not mix well with water. There are three main types of lipids: triglycerides, phospholipids, and sterols. On this page, we’ll learn about the structures of these three types of lipids, as well as their functions in the body and where you can find them in foods. TRIGLYCERIDES Triglycerides are the main form of lipids in the body and in foods. More than 95 percent of lipids in the diet are in the form of triglycerides, some having a visible presence and some hidden in foods. Concentrated fats (butter and vegetable oil, for example) and marbling of fat in meat are obviously visible. But fat can also be hidden in foods, as in baked goods, dairy products like milk and cheese, and fried foods. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. We commonly call the triglycerides in our food “fats” and “oils.” Fats are lipids that are solid at room temperature, whereas oils are liquid. The terms fats, oils, and triglycerides are often used interchangeably. In this unit, when we use the word fat, we are referring to triglycerides. 258
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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