Fats Lecture II - Fats on Your Health

True

False

Plants

Animals

Beverages

Synthetic Fat Made from turning oils into solids

A natrual Fat found in Animals

A natural fat found in plants that is converted to a liquid

They contain carbon and nitrogen atoms.

They have a high oxygen content.

They are insoluble in water.

They are made of proteins.

Provide flaky texture to baked goods

Give meats tenderness

Increase protein content in meals

Contribute to satiety

Sterol

Fatty acid

Lipoprotein

Eicosanoid

It is a precursor for vitamin D.

It is required in the diet for survival.

It is part of cell membranes.

It can be converted into bile acids.

Gastric lipase breaks down fat into triglycerides.

Bile acids emulsify fats into smaller globules.

Lipids are absorbed into the bloodstream without carriers.

Fatty acids are digested entirely in the stomach.

Chylomicrons

Very low-density lipoprotein (VLDL)

Low-density lipoprotein (LDL)

High-density lipoprotein (HDL)

Store energy in fat cells.

Regulate blood sugar levels.

Serve as precursors for eicosanoids.

Act as emulsifiers in the stomach.

5–10%

10–20%

20–35%

35–50%

Less than 10%

More than 10%

Greater than 20%

20 - 25%