Monounsaturated fatty acids contain nine calories per gram and should be consumed in moderation in order to regulate calories to acceptable daily intake levels. MUFAs are so important dietarily is because they have anti-inflammatory properties that contribute to the overall health of the body. KTV1 groundnut oil contains mufa pufs which is the best cooking oil.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Interaction between carbohydrate , protein and fat metabolismSweta Ghosh
The breakdown and synthesis of carbohydrates, proteins, and lipids connect with the pathways of glucose catabolism. The simple sugars are galactose, fructose, glycogen, and pentose. These are catabolized during glycolysis. The amino acids from proteins connect with glucose catabolism through pyruvate, acetyl CoA, and components of the citric acid cycle. Cholesterol synthesis starts with acetyl groups, and the components of triglycerides come from glycerol-3-phosphate from glycolysis and acetyl groups produced in the mitochondria from pyruvate.
non-starch polysaccharides (NSP) commonly referred to as dietary fibre.
Food polysaccharides also include exudates gums, seed gums, microbial
polysaccharides, algal polysaccharides.
carbohydrates that are not digested
or absorbed, pass through the colon where bacteria ferment them for energy,
thereby stimulating their growth.The major
polysaccharides in the plant cell wall are cellulose, carboxymethyl cellulose,
hemicellulose and pectin.
Monounsaturated fatty acids contain nine calories per gram and should be consumed in moderation in order to regulate calories to acceptable daily intake levels. MUFAs are so important dietarily is because they have anti-inflammatory properties that contribute to the overall health of the body. KTV1 groundnut oil contains mufa pufs which is the best cooking oil.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
Interaction between carbohydrate , protein and fat metabolismSweta Ghosh
The breakdown and synthesis of carbohydrates, proteins, and lipids connect with the pathways of glucose catabolism. The simple sugars are galactose, fructose, glycogen, and pentose. These are catabolized during glycolysis. The amino acids from proteins connect with glucose catabolism through pyruvate, acetyl CoA, and components of the citric acid cycle. Cholesterol synthesis starts with acetyl groups, and the components of triglycerides come from glycerol-3-phosphate from glycolysis and acetyl groups produced in the mitochondria from pyruvate.
non-starch polysaccharides (NSP) commonly referred to as dietary fibre.
Food polysaccharides also include exudates gums, seed gums, microbial
polysaccharides, algal polysaccharides.
carbohydrates that are not digested
or absorbed, pass through the colon where bacteria ferment them for energy,
thereby stimulating their growth.The major
polysaccharides in the plant cell wall are cellulose, carboxymethyl cellulose,
hemicellulose and pectin.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Biochemical tests for purity of fats & oilsrohini sane
A comprehensive presentation on BIOCHEMICAL TESTS FOR PURITY OF FATS & OILS for MBBS, BDS , B. Pharm & Biotechnology students to facilitate self-study.
The term essential fatty acids (EFA) refers to those polyunsaturated fatty acids (PUFA) that must be provided by foods because these cannot be synthesized in the body yet are necessary for health
English:
Caution: This slide contains images of animate beings which are used for scientific purposes only.
Hadith:
Sahih Al Bukhari Chapter 89:
Narrated Muslim:
We were with Masruq at the house of Yasar bin Numair. Masruq saw pictures on his terrace and said, "I heard `Abdullah saying that he heard the Prophet (ﷺ) saying, "The people who will receive the severest punishment from Allah will be the picture makers.'"
Bahasa Indonesia:
Perhatian: Slide ini mengandung gambar makhluk bernyawa yang hanya digunakan untuk tujuan ilmu pengetahuan saja.
OUR FOOD CHOICES EACH DAY AFFECT OUR HEALTH HOW WE FEEL TODAY,TOMORROW,AND THE FUTURE.
GOOD NUTRITION IS AN IMPORTANT PART OF LEADING A HEALTHY LIFESTYLE,
HEALTHY EATING HABIT CAN PREVENT CERTAIN HEALTH CONDITIONS-- SUCH AS OBESITY,HIGH BLOOD PRESSURE AND HIGH CHOLESTEROL LEADING TO HEART DISEASE
WHEN YOU PRACTICE HEALTHY EATING HABITS,YOU BOOST YOUR CHANCES OF AN ACTIVE AND ENERGETIC LIFE VESTIGE INTRODUCE "LITE HOUSE RICE BRAN OIL
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
2. Why do we need fats?
• Contribute to texture and taste
• Increase palatability of diet
• For meeting the needs of essential
fatty acids (linoleic acid n – 6 and
linolenic acid n – 3)
• Rich source of energy
• Promote absorption of fat soluble
vitamins
• Impart a feeling of fullness and
satisfaction and thus delay onset of
hunger.
3. Essential Fatty Acids
• Queen of Vitamins
• Poly Unsaturated Fatty Acids (PUFA)
• Linoleic acid (C18:2/n-6/PUFA) and
α Linolenic acid (C18:3/n-3/PUFA) –
must be present in a ratio of 5:1 to 10:1
• Omega 6 to Omega 3 (n6 : n3) ratio of 5:1
is desirable
4. Essential Fatty Acids
• High Omega 6 and low omega 3 ratio as
in ground nut, sunflower, safflower oils
(56:1) can predispose to
– free radical injury,
– angiotoxicity,
– impaired immune function,
– reduced glucose tolerance,
– increased platelet aggreagation and
– albuminuria
5. Essential Fatty Acids
• Omega 6 and Omega 3 ratio
– In coconut oil, [PUFA is only 2%] but this
ratio is <5:1 (but more MCTs)
– In ghee it is 3:1
– Mustard oil 1.5:1
6. Essential Fatty Acids
• Omega 3 or n-3
– In coconut oil, [PUFA is only 2%] but this
ratio is <5:1 (but more MCTs)
– In ghee it is 3:1
– Mustard oil 1.5:1
7. Long Chain Fatty Acids
EFAs are converted to LCFAs by a series of
chemical reactions called elongation and
desaturation.
• LCPs from n-6 series derived from linoleic
acid are
– arachidonic acid (ARA) and
– adrenic acid (ADA).
• LCPs from n-3 series derived from alpha
linoleic acid are
– ecosa pentanoic acid (EPA) and
– decosa hexanoic acid (DHA).
8. Long Chain Fatty Acids
EFAs are converted to LCFAs by a
series of chemical reactions called
elongation and desaturation.
• LCPs are the building blocks of brain
lipid.
• Deficiency of LCPs may lead to
comorbid conditions like dyslexia,
dyspraxia and hyperactivity
9. Types of fat
• Visible :
– Fats that are used as such at the
table or in cooking
• Eg: Veg. oils, vanaspathi, ghee,butter
etc.
• Invisible :
– Fats that are present as and integral
components of different foods
• Eg. : cereals, animal foods
10. Component of fat
• Total should be 15 – 30 % and 1-3 %
of calories should be from EFAs
• Avg. Indian foods supply 25-30%
calories as fat. Diets of young children
and adolescents should contain only
25 g/d of fat
• Not more than 10% of energy should
be from essential fatty acids /SFA and
10% should come from MUFA and
10% from PUFA
11. Fatty Acids - Types
• Saturated: Lauric acid (C12), Myristic
acid (C14), Palmitic acid (C16) and
Stearic acid (C18)
– Animal fats
– Short and medium chained saturated FAs
are easily absorbed
– Excess of MCTs can be atherogenic
• Monounsaturated fats:
– Oils from palm, seseme, groundnut,
cotton seed, olive.
12. Fatty Acids - Types
• Polyunsaturated fats:
– Only in plant foods
– All vegetable oils rich in Linoleic (n-6)
– α- linolenic (n-3) is present only in
mustard and soyabean oils and as
invisible oil in legumes/pulses, mustard
and fenugreek seeds (methi) & GLVs
– Fish and fish oils provide biologically
more active form of n-3 linolenic acid
15. Medium Chain Triglycerides
• C8 - C10 Fatty Acids
• They are absorbed directly into the portal
vein even during fat malabsorption.
16. Cholesterol
• Essential component of body tissues and
lipoproteins
• Forms nearly 0.2 % of body weight
• It has no calorific value
• Hypercholesterolemia – esp. LDL predisposes
to coronary heart disease
• Heredity, smoking, sedentary habit, emotional
stress, hormonal imbalance, diet, diabetes etc.
predispose to hypercholesterolemia.
17. Cholesterol
• Endogenous : Synthesized from 2 carbon
fragments like acetate, acetic acid, acetyl
CoA, etc.
• Exogenous : Derived from food
18. Cholesterol
• Excess cholesterol is converted to bile acids and
excreted into intestine and eliminated as coprosterol
• Dietary fiber reduced cholesterol level
• Cholesterol is present in bound and free forms in a
ration of 1:3
• Bound to esters of fatty acids or lipoprotein (LDL)
cholesterol – 70%
• That bound to alpha lipoprotein is high density
lipoprotein (HDL) cholesterol – 30%
• Small amounts - bound to very low density lipoproteins
(VLDL) and rest to intermediate low density
lipoproteins (ILDL) and very high density lipoproteins
(VHDL)
