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Nutrition and diet therapy
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Nutrition & Diet Therapy Nutrition and Diet Therapy, Nutrition... IV Therapy (All units) IV Unit
158 terms 120 terms Teacher 181 terms 185 term
nimokaso Preview Tashvi_01 Preview mtidwell399 Preview kfu
Three Classifications of lipids 1. Simple
Triacylglycerides
waxes
2. Compound
phospholipid and glycolipid
3. Nonsaponifiable
don't contain fatty acids
Triglycerides Triglycerides are lipids you obtain from food sources of fat, such as cooking oils,
butter and animal fat. Triglycerides provide insulation that keeps you warm while
protecting your internal organs with a layer of padding. They also play a role how
your body uses vitamins. When you don't burn all the calories you consume,
they're converted to triglycerides and stored for future use. If you regularly eat
more calories than you burn or eat too much food rich in fats, your triglyceride
level could become too high and pose a health risk.
Phospholipids Phospholipids are derivatives of triglycerides. They're very similar to them but
slightly different on a molecular level. Half of each molecule is water-soluble and
the other is not, which causes them to react differently than triglycerides. Located
on cell membranes, they form double-layered membranes with the water-soluble
molecules on the outside of the cell membrane and the water-insoluble
molecules in the inside. These lipids are responsible for protecting and insulating
cells.
Cholesterol Important in the structure of brain and nerve cells. It is a component of every cell.
Precursor of: Bile-functions as an emulsifier, Vitamin D, and Estrogen, and
testosterone.
, What fatty acids are used to make up phospholipids A phospholipid is made up of two fatty acid tails and a phosphate group head.
Fatty acids are long chains that are mostly made up of hydrogen and carbon,
while phosphate groups consist of a phosphorus molecule with four oxygen
molecules attached. These two components of the phospholipid are connected
via a third molecule, glycerol.
What fatty acids are used to make up triglycerides Three fatty acids that are attached to a glycerol backbone. Glycerol is a
compound containing carbon, hydrogen, and a type of alcohol.
Monounsaturated Fatty Acid frequently occur in higher concentrations in plant foods such as olive oil, most
nuts, and avocados. Monounsaturated fatty acids contain a single double (=) bond
between two carbon atoms. The naming scheme for monounsaturated fatty acids
follows that for saturated fatty acids.
Saturated Fatty Acid When each carbon in a fatty acid chain is bonded with two atoms of hydrogen.
The chain is considered saturated with hydrogen it cannot hold anymore. It is
there fore called such a fatty acid
Polyunsaturated Fatty Acid are fatty acids that contain more than one double bond in their backbone. This
class includes many important compounds, such as essential fatty acids and those
that give drying oils their characteristic property.
Omega-3 Fatty Acid double bond location The omega-3 fatty acids are long-chain polyunsaturated fatty acids ranging from
18 to 22 carbon atoms in chain length with the first of many double bonds
beginning at the third carbon (upon counting from the methyl end of the fatty
acid structure). There are three major types of omega-3 fatty acids that are
ingested in foods and used by the body: ALA, eicosapentaenoic acid (EPA), and
docosahexaenoic acid (DHA).
Omega-6 Fatty Acid double bond location Omega 6 fatty acids are polyunsaturated fatty acids that have a double bond in
the n-6 position
Omega-9 Fatty Acid double bond location unsaturated fatty acids which have in common a final carbon double bond in the
omega−9 position. Most common ones are Oleic acid (18:1, n−9), and Erucic acid
(22:1, n−9). Oleic acid is the most common monounsaturated fatty acid in the diet.
Omega-9 fatty acids aren't strictly "essential," since they can be produced by the
body in a little amount.
How double bonds affect the state of the molecule at saturated fats are solid at room temperature, and unsaturated fats are liquid at
room temperature room temperature.
The hydrocarbon tails of unsaturated phosophlipids are kinked. That's what the
double bond of unsaturation does to the shape of the molecule. Most material
that contains unsaturated fats contains a variety of different types of
hydrocarbons, with different numbers of double bonds -- so the tails have lots of
kinks. The kinked lipids cannot pack together well at all. Therefore, to solidify, they
must be cooled significantly.
In short: the kinks of unsaturated fat molecules keep them liquid at room
temperature.
Therefore, animal fat (mostly saturated) is solid at room temperature. Plant oils
(mosly unsaturated) is liquid at room temperature.
Nutrition and diet therapy
Save
Students also studied
Nutrition & Diet Therapy Nutrition and Diet Therapy, Nutrition... IV Therapy (All units) IV Unit
158 terms 120 terms Teacher 181 terms 185 term
nimokaso Preview Tashvi_01 Preview mtidwell399 Preview kfu
Three Classifications of lipids 1. Simple
Triacylglycerides
waxes
2. Compound
phospholipid and glycolipid
3. Nonsaponifiable
don't contain fatty acids
Triglycerides Triglycerides are lipids you obtain from food sources of fat, such as cooking oils,
butter and animal fat. Triglycerides provide insulation that keeps you warm while
protecting your internal organs with a layer of padding. They also play a role how
your body uses vitamins. When you don't burn all the calories you consume,
they're converted to triglycerides and stored for future use. If you regularly eat
more calories than you burn or eat too much food rich in fats, your triglyceride
level could become too high and pose a health risk.
Phospholipids Phospholipids are derivatives of triglycerides. They're very similar to them but
slightly different on a molecular level. Half of each molecule is water-soluble and
the other is not, which causes them to react differently than triglycerides. Located
on cell membranes, they form double-layered membranes with the water-soluble
molecules on the outside of the cell membrane and the water-insoluble
molecules in the inside. These lipids are responsible for protecting and insulating
cells.
Cholesterol Important in the structure of brain and nerve cells. It is a component of every cell.
Precursor of: Bile-functions as an emulsifier, Vitamin D, and Estrogen, and
testosterone.
, What fatty acids are used to make up phospholipids A phospholipid is made up of two fatty acid tails and a phosphate group head.
Fatty acids are long chains that are mostly made up of hydrogen and carbon,
while phosphate groups consist of a phosphorus molecule with four oxygen
molecules attached. These two components of the phospholipid are connected
via a third molecule, glycerol.
What fatty acids are used to make up triglycerides Three fatty acids that are attached to a glycerol backbone. Glycerol is a
compound containing carbon, hydrogen, and a type of alcohol.
Monounsaturated Fatty Acid frequently occur in higher concentrations in plant foods such as olive oil, most
nuts, and avocados. Monounsaturated fatty acids contain a single double (=) bond
between two carbon atoms. The naming scheme for monounsaturated fatty acids
follows that for saturated fatty acids.
Saturated Fatty Acid When each carbon in a fatty acid chain is bonded with two atoms of hydrogen.
The chain is considered saturated with hydrogen it cannot hold anymore. It is
there fore called such a fatty acid
Polyunsaturated Fatty Acid are fatty acids that contain more than one double bond in their backbone. This
class includes many important compounds, such as essential fatty acids and those
that give drying oils their characteristic property.
Omega-3 Fatty Acid double bond location The omega-3 fatty acids are long-chain polyunsaturated fatty acids ranging from
18 to 22 carbon atoms in chain length with the first of many double bonds
beginning at the third carbon (upon counting from the methyl end of the fatty
acid structure). There are three major types of omega-3 fatty acids that are
ingested in foods and used by the body: ALA, eicosapentaenoic acid (EPA), and
docosahexaenoic acid (DHA).
Omega-6 Fatty Acid double bond location Omega 6 fatty acids are polyunsaturated fatty acids that have a double bond in
the n-6 position
Omega-9 Fatty Acid double bond location unsaturated fatty acids which have in common a final carbon double bond in the
omega−9 position. Most common ones are Oleic acid (18:1, n−9), and Erucic acid
(22:1, n−9). Oleic acid is the most common monounsaturated fatty acid in the diet.
Omega-9 fatty acids aren't strictly "essential," since they can be produced by the
body in a little amount.
How double bonds affect the state of the molecule at saturated fats are solid at room temperature, and unsaturated fats are liquid at
room temperature room temperature.
The hydrocarbon tails of unsaturated phosophlipids are kinked. That's what the
double bond of unsaturation does to the shape of the molecule. Most material
that contains unsaturated fats contains a variety of different types of
hydrocarbons, with different numbers of double bonds -- so the tails have lots of
kinks. The kinked lipids cannot pack together well at all. Therefore, to solidify, they
must be cooled significantly.
In short: the kinks of unsaturated fat molecules keep them liquid at room
temperature.
Therefore, animal fat (mostly saturated) is solid at room temperature. Plant oils
(mosly unsaturated) is liquid at room temperature.
