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  • Hogeschool Arnhem En Nijmegen (HAN)
  • Voedingsleer
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Samenvatting V&D Periode 1: voedingsleer vetten

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2016/2017 Written for academic year
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Hogeschool Arnhem En Nijmegen (HAN)
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Voedingsleer
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Samenvatting leerjaar 1, periode 1. Voedingleer, alles over vetten. HAN Nijmegen.

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Vet samenvatting
Lipiden = Vet

Functies van vet in de voeding:
 Energieleverancier
 Leveren vet oplosbare vitamines
 Transport van energie
 Warmte isolator
 Bescherming van organen
 Hoge verzadigingswaarde
 Smaakstof
 Essentiele vetzuren -> vormen celmembranen en aanmaak hormoonachtige stoffen

Vet en vetzuur:
 Glycerol + vetzuren = vet
1 vet molecuul bestaat uit 1 glyceroldeel met daaraan drie veresterde (gebonden d.m.v.
esterbinding) vetzuren

Indeling van vetzuren:
 Dierlijk / plantaardig
 Verzadigd: enkelv onverzadigd - meerv onverzadigd
 CIS - trans (zijn altijd onverzadigd)
 Essentieel - niet essentieel

Een vetmolecuul kan zowel verzadigde als onverzadigde vetzuren bevatten
Ook moleculen zoals cholesterol en fosfolipiden behoren tot vetten

Structuur van vet:

, Indeling van (onverzadigde) vetzuren:




Cis en transvetzuren:
 Cisvetzuren zijn de natuurlijke vormen.
 Transvetzuren ontstaan veelal bij industriële bereiding. Transvetzuren verhogen het risico op
het hvz fors
Connected book
image
Kathryn Pinna, Ellie Whitney Understanding Normal and Clinical Nutrition
Publisher: januari 2014 ISBN: 9781285458762 Edition: 1

Document information

Study
Voeding en Dietetiek, Fysiotherapie, Logopedie, Ergotherapie
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September 7, 2017
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2016/2017
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Summary
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Samenvatting periode 1 Voeding & Diëtetiek.
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Browse related subjects

Subjects

  • vetten
  • periode 1
  • voedingleer
  • voeding en dietetiek
  • nijmegen
  • leerjaar 1
  • han

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