In week three we learned about fats, proteins, and energy. We
learned the reason people eat these and the bene 昀椀 ts they
have along with the functions and subgroups associated with
each macronutrient. We also dived into anabolic and catabolic
pathways. This week I have no questions regarding any of the
curriculum or topics that were covered.
The question I selected to do is question one being:
What are the different types of dietary fats, and how do they
affect our health?
The different types of dietary fats consist of triglycerides,
saturated fatty acids, phospholipids, and sterols.
Triglycerides:
Being the largest class of lipids being found in food and body fat
they consist of three fatty acids and a glycerol molecule which is
from carbohydrates. The three types of triglycerides are
saturated, monounsaturated, and polyunsaturated. The
recommended type of triglyceride that is best to consume is
polyunsaturated. The body uses triglycerides for storage of
energy, protection of the organs, thermoregulation, and
insulation of nerve cells
Phospholipids:
Is known to make up cell walls and keeps structures 昀椀 xed and
secure. An example for this would be lecithin which “is a
mixture of choline, choline esters, fatty acids, glycerol,
glycolipids, triglycerides, phosphoric acid, and phospholipids,
such as phosphatidylcholine that are normal components of
human milk” (NICH 2024)
Also phospholipids are used in food preparation as emulsi 昀椀 ers
like mayonnaise.
Sterols:
Being present in plant and animal based foods. It is used in our
bodies by the liver to produce bile and Vitamin D. These also
produces cholesterol. They play a role in cholesterol and eating
the right ones can reduce cholesterol levels and improve health
References:
Dorner, M.G.S.E. S. (2023). Nutritional Foundations & Clinical
Application (8th ed.). Elsevier Health Sciences (US).
https://online.vitalsource.com/books/9780323811941
learned the reason people eat these and the bene 昀椀 ts they
have along with the functions and subgroups associated with
each macronutrient. We also dived into anabolic and catabolic
pathways. This week I have no questions regarding any of the
curriculum or topics that were covered.
The question I selected to do is question one being:
What are the different types of dietary fats, and how do they
affect our health?
The different types of dietary fats consist of triglycerides,
saturated fatty acids, phospholipids, and sterols.
Triglycerides:
Being the largest class of lipids being found in food and body fat
they consist of three fatty acids and a glycerol molecule which is
from carbohydrates. The three types of triglycerides are
saturated, monounsaturated, and polyunsaturated. The
recommended type of triglyceride that is best to consume is
polyunsaturated. The body uses triglycerides for storage of
energy, protection of the organs, thermoregulation, and
insulation of nerve cells
Phospholipids:
Is known to make up cell walls and keeps structures 昀椀 xed and
secure. An example for this would be lecithin which “is a
mixture of choline, choline esters, fatty acids, glycerol,
glycolipids, triglycerides, phosphoric acid, and phospholipids,
such as phosphatidylcholine that are normal components of
human milk” (NICH 2024)
Also phospholipids are used in food preparation as emulsi 昀椀 ers
like mayonnaise.
Sterols:
Being present in plant and animal based foods. It is used in our
bodies by the liver to produce bile and Vitamin D. These also
produces cholesterol. They play a role in cholesterol and eating
the right ones can reduce cholesterol levels and improve health
References:
Dorner, M.G.S.E. S. (2023). Nutritional Foundations & Clinical
Application (8th ed.). Elsevier Health Sciences (US).
https://online.vitalsource.com/books/9780323811941
