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Unit 18: Fats and Health Notes - Nutrition Now - Enhanced

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Topics: Types of Fats, The Essential Fatty Acids, Hydrogenated Fats, Cholesterol, Food Sources of Fats, and The Low-Fat Era

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Topic #2 Types of Fatsnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
- Macronutrients
- Broken into fatty acids → used for energy
- Each gram of fat has 9 cal
Types of fats:
- Triglycerides:
- 98% of dietary fat intake
- Most of the body’s fat storage
- Contains saturated and unsaturated fatty acids
- Diglycerides:
- Present in types of oils (emulsifiers)
- Used to increase the blending of fat
- Monoglycerides:
- Found in small amounts in oil
- Not as much in food
- Aka monocyglycerol
- Saturated, monounsaturated, polyunsaturated:




- Unsaturated (cis forms or trans forms):
- One or more double or triple bonds between the molecules
- Tend to be liquid at room temperature
- Found in plants, vegetable oils, meats, and dairy products

Topic #3 The Essential Fatty Acids nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
- Both polyunsaturated that are stored in fat tissue and can be used to create energy for
our body
Linoleic acid:
- Type of omega-6 fatty acids
- Required for growth, maintenance of healthy skin, function of reproductive system
- Found in large amounts in the brain and nerves
- Functions: regulation of blood pressure, blood clotting, pro inflammatory reaction…
Alpha-linoleic acid:
- Type of omega-3 fatty acids
- Found in large amounts in the brain and nerves
- Functions: Regulations of blood pressure, blood clotting, and anti-inflammatory reactions
DHA and EPA (omega-3 fatty acid):
- Found in fish oils
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