This document provides an overview of lipids, including triglycerides, phospholipids, and sterols. It discusses the three major classes of lipids and their functions in the body. Specifically, it covers the structure and roles of triglycerides, fatty acids, essential fatty acids, trans fats, phospholipids, and cholesterol. It also describes how plant sterols and stanols can help lower blood cholesterol levels. The document is intended to help students learn about the different types of lipids and their importance for health.
Sterols are lipids that contain multiple rings of carbon atoms. They are essential components of cell membranes and many hormones. The major sterol in the body is cholesterol, which is manufactured within and is not an essential dietary component. Cholesterol is used to make sex hormones, vitamin D, adrenal hormones, and bile, and is found in foods of animal origin like meat, dairy, and eggs. Plants also produce different types of sterols.
This document provides an overview of lipids, including their structure, functions, food sources, and health effects. It begins by defining lipids and their basic components - triglycerides, phospholipids, and sterols. The structures of fatty acids, triglycerides, and phospholipids are described. Essential fatty acids and their roles are discussed. Food sources of triglycerides, phospholipids, and sterols are outlined. The functions of triglycerides, phospholipids, and sterols in the body are summarized. Finally, it touches on recommended lipid intake and strategies for modifying fat intake.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
Sterols are lipids that contain multiple rings of carbon atoms. They are essential components of cell membranes and many hormones. The major sterol in the body is cholesterol, which is manufactured within and is not an essential dietary component. Cholesterol is used to make sex hormones, vitamin D, adrenal hormones, and bile, and is found in foods of animal origin like meat, dairy, and eggs. Plants also produce different types of sterols.
This document provides an overview of lipids, including their structure, functions, food sources, and health effects. It begins by defining lipids and their basic components - triglycerides, phospholipids, and sterols. The structures of fatty acids, triglycerides, and phospholipids are described. Essential fatty acids and their roles are discussed. Food sources of triglycerides, phospholipids, and sterols are outlined. The functions of triglycerides, phospholipids, and sterols in the body are summarized. Finally, it touches on recommended lipid intake and strategies for modifying fat intake.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
According to the American Heart Association (AHA), there are two types of trans fats found in foods, naturally occurring and artificial. Participate in this informative, free webinar to learn the differences between these two types of trans fats and the effects on heart health.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
2. Triglycerides are composed of a glycerol molecule bonded to three fatty acids and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
This document provides information about lipids and fats. It begins by defining lipids and explaining that they are a major building block of animal cells. It then discusses the different types of lipids, including simple lipids like fats and oils, complex lipids like phospholipids, and derived lipids like cholesterol. The document explains the classification and functions of various lipids such as phospholipids, essential fatty acids, and saturated and unsaturated fatty acids. It also covers the digestion and absorption of lipids, as well as the different types of cholesterol and their importance.
Types of fat, transportation of fat in the blood, FUnction of fat in the diet, DHA accumulation in the eye, Disc shedding in the retina, DHA conservation in eye, Role of DHA in the eye
Fat ppt by preeti shukla rama college of nursing kanpuyrpreetishukla38
This document discusses lipids and fats. It notes that fats and oils are lipids that are insoluble in water and are a concentrated source of energy. Fats can be saturated, unsaturated, or polyunsaturated depending on the fatty acid composition. Fats play important roles in the body including energy storage, insulation, vitamin absorption, hormone production and more. The document outlines the digestion and metabolism of fats and lists sources of fats including animal and vegetable sources.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Nutritional biochemistry lecture 5 lipids can be taught go~1Vedpal Yadav
This document discusses the fundamentals of lipids in biochemistry. It describes the main types of lipids, including triglycerides which are composed of glycerol and fatty acids and can be fats or oils depending on saturation, as well as waxes which are used for protection. It also outlines the differences between storage lipids like triglycerides that are used to store energy, and structural lipids like phospholipids and glycolipids that provide structure to cell membranes. Phospholipids contain a hydrophilic head and hydrophobic tails, and can form organized structures like micelles and bilayers that comprise cell membranes.
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
1. There are three main classes of lipids: triglycerides, phospholipids, and sterols. Triglycerides are the main form of dietary fat and consist of a glycerol molecule attached to three fatty acids.
2. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The type of fatty acid affects health risks like heart disease.
3. The degree to which lipids are used for fuel during exercise depends on intensity, duration, diet, training history, and metabolic state. Endurance training increases an individual's ability to burn fat during exercise.
This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake can increase inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils,
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
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
This document discusses technology related to oils and fats. It defines oils and fats as lipids composed of triglycerides, which are esters of glycerol bonded to three fatty acid units. The main difference between oils and fats is that fats are solid at room temperature due to higher saturated fatty acid content, while oils are liquid due to higher unsaturated fatty acid content. The document outlines important properties and uses of oils and fats, including as prepared edible products, sources like animal fats and vegetable oils, production statistics, industrial uses, and identification methods based on physical and chemical characteristics.
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
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
This document provides information on fats and their classification and properties. It discusses that fats can be classified based on their chemical composition into simple lipids, compound lipids, and derived lipids. Fats are also classified based on their fatty acid composition into saturated and unsaturated fatty acids like mono- and polyunsaturated fatty acids. The document outlines the main functions of fats in the body and discusses the physical and chemical properties of fats like crystallization, viscosity, rancidity, and hydrogenation. It provides details on the mechanisms and processes involved in the chemical reactions of fats.
According to the American Heart Association (AHA), there are two types of trans fats found in foods, naturally occurring and artificial. Participate in this informative, free webinar to learn the differences between these two types of trans fats and the effects on heart health.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
2. Triglycerides are composed of a glycerol molecule bonded to three fatty acids and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
This document provides information about lipids and fats. It begins by defining lipids and explaining that they are a major building block of animal cells. It then discusses the different types of lipids, including simple lipids like fats and oils, complex lipids like phospholipids, and derived lipids like cholesterol. The document explains the classification and functions of various lipids such as phospholipids, essential fatty acids, and saturated and unsaturated fatty acids. It also covers the digestion and absorption of lipids, as well as the different types of cholesterol and their importance.
Types of fat, transportation of fat in the blood, FUnction of fat in the diet, DHA accumulation in the eye, Disc shedding in the retina, DHA conservation in eye, Role of DHA in the eye
Fat ppt by preeti shukla rama college of nursing kanpuyrpreetishukla38
This document discusses lipids and fats. It notes that fats and oils are lipids that are insoluble in water and are a concentrated source of energy. Fats can be saturated, unsaturated, or polyunsaturated depending on the fatty acid composition. Fats play important roles in the body including energy storage, insulation, vitamin absorption, hormone production and more. The document outlines the digestion and metabolism of fats and lists sources of fats including animal and vegetable sources.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Nutritional biochemistry lecture 5 lipids can be taught go~1Vedpal Yadav
This document discusses the fundamentals of lipids in biochemistry. It describes the main types of lipids, including triglycerides which are composed of glycerol and fatty acids and can be fats or oils depending on saturation, as well as waxes which are used for protection. It also outlines the differences between storage lipids like triglycerides that are used to store energy, and structural lipids like phospholipids and glycolipids that provide structure to cell membranes. Phospholipids contain a hydrophilic head and hydrophobic tails, and can form organized structures like micelles and bilayers that comprise cell membranes.
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
1. There are three main classes of lipids: triglycerides, phospholipids, and sterols. Triglycerides are the main form of dietary fat and consist of a glycerol molecule attached to three fatty acids.
2. There are three types of fatty acids: saturated, monounsaturated, and polyunsaturated. The type of fatty acid affects health risks like heart disease.
3. The degree to which lipids are used for fuel during exercise depends on intensity, duration, diet, training history, and metabolic state. Endurance training increases an individual's ability to burn fat during exercise.
This document provides information about different types of dietary fats and cholesterol. It discusses saturated and unsaturated fats, including monounsaturated and polyunsaturated fats. It also explains how cholesterol is carried in the blood by LDLs and HDLs, and that LDLs are linked to heart disease while HDLs help remove cholesterol from arteries. The document recommends no more than 66g total fat, 30% calories from fat, and less than 10% calories from saturated fat for a 2000 calorie diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake can increase inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils,
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
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
This document discusses technology related to oils and fats. It defines oils and fats as lipids composed of triglycerides, which are esters of glycerol bonded to three fatty acid units. The main difference between oils and fats is that fats are solid at room temperature due to higher saturated fatty acid content, while oils are liquid due to higher unsaturated fatty acid content. The document outlines important properties and uses of oils and fats, including as prepared edible products, sources like animal fats and vegetable oils, production statistics, industrial uses, and identification methods based on physical and chemical characteristics.
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
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
This document provides information on fats and their classification and properties. It discusses that fats can be classified based on their chemical composition into simple lipids, compound lipids, and derived lipids. Fats are also classified based on their fatty acid composition into saturated and unsaturated fatty acids like mono- and polyunsaturated fatty acids. The document outlines the main functions of fats in the body and discusses the physical and chemical properties of fats like crystallization, viscosity, rancidity, and hydrogenation. It provides details on the mechanisms and processes involved in the chemical reactions of fats.
This document provides an overview of lipids and fats, including their structure, digestion, functions in the body, dietary recommendations, food sources, and substitutes. It describes the three main types of lipids - triglycerides, phospholipids, and sterols - and explains how fatty acids are incorporated into their structures. The roles of fats in energy storage, insulation, and cell membrane structure are outlined. Dietary recommendations for total fat, saturated fat, cholesterol, and essential fatty acids are presented. Common food sources of different fats are identified, and fat substitutes are introduced.
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols and phospholipids. Fats and oils are triglycerides composed of glycerol and fatty acids. Fatty acids are classified as saturated, monounsaturated, or polyunsaturated. Phospholipids are a major component of cell membranes and lipoproteins transport lipids in the blood. Lipids serve important functions as energy stores, insulation, and as precursors to other compounds like hormones and vitamins.
This document provides an overview of lipids and fatty acids. It defines key terms related to lipids and fatty acid structure and classification. Lipids are classified as simple or complex lipids and can be saturated, monounsaturated, or polyunsaturated depending on their carbon chain structure. Fatty acids vary in chain length, degree of saturation, and cis/trans configuration. Essential fatty acids like omega-3 and omega-6 must be obtained through diet. The document discusses lipid functions in the body and roles in health.
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During digestion, the body breaks down fats into fatty acids, which can then be absorbed into the blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule called a triglyceride.
This document provides an overview of nutrition for sport and exercise, focusing on fats. It defines different types of fatty acids and lipids, and explains how the body digests, absorbs, transports, stores, and uses fat for energy. Key points covered include the essential roles of fats, recommendations for athlete fat intake, sources of healthy fats, and how fat metabolism compares to carbohydrate metabolism in providing fuel for exercise. The document also discusses ketosis and the multi-step process the body undergoes to break down and oxidize fat for energy production.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses nutrition for sports and exercise, specifically focusing on fats. It begins by outlining the learning objectives which are to classify and distinguish different types of fats, describe fat digestion and metabolism, explain how the body uses fat for fuel during exercise, and identify fat recommendations and sources. The document then defines different types of fats like saturated, unsaturated, omega-3/6/9 fatty acids. It explains the digestion, absorption, transportation and storage of fats. Key points are made about fat metabolism and using fat as an energy source during exercise.
The document discusses lipids including triglycerides, phospholipids, and sterols. It covers the chemical structure of fatty acids and how they combine to form triglycerides. Specific fatty acids like oleic acid, linoleic acid and their food sources are examined. The roles of lipids in the body as an energy source and as structural components of cell membranes are summarized. Lipid digestion and absorption are outlined along with lipoprotein transport of lipids in the bloodstream. Health effects of different types of fats are considered.
This document discusses lipids including triglycerides, phospholipids, and sterols. It covers the structure and properties of fatty acids and how they combine to form triglycerides. The roles of different types of fatty acids like saturated, unsaturated, and trans fats are explained. The document also summarizes lipid digestion, absorption and transport through lipoproteins. Health effects of various fats and dietary recommendations around fat intake are presented.
Assigment of biochemistry about fatty acidssadaf farooq
This presentation discusses the absorption of fatty acids. It begins by defining fats and their composition of fatty acids. During digestion, triglycerides are broken down into fatty acids and glycerol, which are then absorbed. There are two types of fatty acids: saturated and unsaturated. Unsaturated fatty acids can be further divided into monounsaturated and polyunsaturated. The document outlines the structures and examples of different fatty acids and discusses their sources, digestion, and absorption process. In addition, it covers the functions and health impacts of fatty acids.
Lipids are organic compounds that serve important functions in the body. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve as long-term energy stores, cushion and insulate organs, and form cellular membranes. Major types include triglycerides/fats and oils which are made of fatty acid chains, phospholipids which are amphipathic, and steroids including cholesterol. Saturated fats are generally solid while unsaturated fats are usually liquid. Lipids can be identified using an ethanol emulsion test.
This document provides an overview of fats and lipids, including:
1. It defines the three main types of lipids (triglycerides, phospholipids, sterols) and describes their structures and functions.
2. It explains how saturated, monounsaturated, and polyunsaturated fatty acids differ in their saturation levels and shapes.
3. It outlines the digestion, absorption and transport of triglycerides and fatty acids through the body.
Food groups provide different nutrients. Water contains minerals. Fruits and vegetables contain vitamins, minerals, and fiber. Meat, fish, eggs and tofu mainly provide protein along with minerals and vitamins. Dairy provides calcium, protein, lipids, and vitamins. Cereals, potatoes and pulses contain carbohydrates, proteins, vitamins, minerals, and fiber. The fats group is high in lipids and contains some vitamins. Lipids contain carbon, hydrogen and oxygen and provide energy, aid nutrient absorption, and have structural and signaling functions in the body. Lipids are classified based on their structure and components.
Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester
Lipids are insoluble in water, but soluble in fat or organic solvents (ether, chloroform, benzene, acetone).
Lipids include fats, oils, waxes and related compounds.
They are widely distributed in nature both in plants and in animals.
Fat provides texture, flavor, and energy in foods. It is found in both animal and plant sources. There are different types of fats including saturated, monounsaturated, polyunsaturated, and trans fats. Saturated fats are solid at room temperature and found in meat and dairy. Unsaturated fats like olive oil are liquid and may be healthier options. Trans fats are created through hydrogenation and should be limited in the diet. Omega-3 and omega-6 fatty acids are essential fats that must come from dietary sources.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
Lipids :Types, Structure, Omega-3 & 6 fatty acid importance of lipids in Nutr...Arifizzamansagor
This document summarizes key information about lipids. It defines lipids as fatty acids or their derivatives that are insoluble in water. Lipids are classified into three main types: simple lipids, compound lipids, and derived lipids. Important fatty acids are listed and omega-3 and omega-6 fatty acids are described. Omega-3 fatty acids are highlighted for their importance in heart and brain health. The roles and importance of lipids in nutrition are discussed, including serving as energy sources, contributing to cell structure, and aiding nutrient absorption.
Fatty acids are basic building blocks of lipids and are amphipathic molecules containing an even number of carbon atoms. They can be classified as saturated, monounsaturated, or polyunsaturated depending on whether they contain single or multiple carbon-carbon double bonds. Long-chain fatty acids are found in meats and fish while medium-chain fatty acids are found in coconut oil. Fatty acids play important roles in cell membranes and producing hormones and are obtained through the diet as essential fatty acids like omega-3 and omega-6 fatty acids. However, high intakes of trans fats and saturated fats can increase health risks such as cancer, heart disease, and diabetes.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
The document discusses safety issues related to wheeled toys like tricycles and bicycles for young children. It notes that head injuries are the most common type of injury from tricycle accidents. The document recommends that children wear properly fitted helmets any time they ride wheeled toys in order to help prevent head injuries. It provides guidance on properly fitting helmets and teaching children safety rules for using wheeled toys.
This document provides information and guidance on medication safety and poison prevention in early care and education settings. It notes that medication poisonings are a leading cause of injury for young children and are preventable. It outlines steps providers can take including proper medication storage, supervision of children, education, and having poison control contact information available. It emphasizes that keeping medications locked and out of children's reach is the primary prevention strategy.
This document provides information on playground safety for early childhood education settings. It discusses that falls are the leading cause of playground injuries in young children. Proper supervision and regular equipment inspections can help prevent injuries. The document recommends using shock-absorbing surfaces like wood chips or rubber mats under playground equipment to help cushion falls. It also emphasizes the importance of actively supervising children on playgrounds and having clear rules to teach children safe play.
This document provides a summary of key information from a presentation on keeping children safe from injuries in transportation in early care and education settings. The summary includes that children should ride rear-facing until age 2 or the height/weight limit, use car seat and vehicle manuals for proper installation so the seat has less than 1 inch of movement, and teach children safety practices in and around vehicles to prevent injuries and deaths from motor vehicle crashes and heatstroke inside unattended vehicles.
This document provides a summary of strategies to prevent burn injuries in early childhood education settings. It begins with an introduction explaining that burns are a leading cause of injury for young children. The document then covers the most common types of burns for children, including scalds, electrical, and flame burns. Potential burn risks in early education environments are discussed, such as hot liquids/food, electrical outlets, and heating equipment. The document emphasizes the importance of childproofing, supervision, and teaching fire safety lessons to prevent burns. It concludes by recommending developing clear policies and utilizing local community resources.
Module 1 Introduction to Safety and Injury Prevention.pptxEarlene McNair
The document discusses safety and injury prevention in early care and education settings. It begins with learning objectives about common injuries, safety hazards, prevention, and reporting requirements. Falls are the most common injury among young children. Drowning is the leading cause of preventable death for children ages 1-4. Providers must be trained in pediatric first aid and CPR, recognize safety hazards, and report any serious injuries. Preventing injuries requires adequate supervision, safe environments, and removing hazards like choking risks or fall risks.
This document discusses designing a healthful diet. It defines the components of a healthful diet as being adequate, moderate, nutrient-dense, balanced, and varied. It discusses tools for designing a healthful diet, including food labels, the 2020 Dietary Guidelines for Americans, and the USDA Food Patterns represented by MyPlate. The five food groups that make up a healthy eating pattern according to MyPlate are grains, vegetables, fruits, dairy, and protein foods.
PEARSON Chapter 7 Feeding Toddlers and Preschoolers.pptxEarlene McNair
The document discusses nutritional needs and feeding practices at different developmental stages from toddlers to school-age children. It covers the typical eating issues of toddlers like selective eating and food neophobia. For preschoolers, it emphasizes balanced nutrition to support their active lifestyle. Regarding school-age children, it discusses their increased nutrient needs to support growth and the importance of healthy eating habits influenced less by media. The teacher's role in promoting healthy eating at each stage is also outlined, including creating a supportive mealtime environment and teaching nutrition concepts.
The document discusses feeding infants from birth to one year old. It covers feeding infants breast milk or formula, introducing complementary foods between 4-10 months, and feeding infants with special needs. The key points are that breast milk provides optimal nutrition and health benefits. It also discusses appropriate feeding practices like demand feeding and reading hunger cues. Formula should be prepared safely according to instructions. Complementary foods should be introduced gradually starting with single vegetables and cereals. Special care is needed for preterm or infants with oral sensitivities.
Chapter 16 Feeding Toddlers & Young ChildrenEarlene McNair
The document discusses feeding behaviors and nutrition for toddlers, young children, and those with special needs. It covers how physical, motor, and social development influences eating habits at different ages. Key recommendations include providing nutritious meals based on MyPlate, allowing children to determine how much they eat, being a positive role model, and making mealtimes relaxed. The document also addresses creating supportive feeding environments and choosing healthy snacks.
Infants experience rapid growth in their first year, gaining weight and length. Their nutrient needs are influenced by this growth as well as their small stomachs and developing digestive systems. Breastmilk or formula meets infants' needs for the first 6 months, providing proper nutrition for growth and development. Solid foods should not be introduced before 6 months and are introduced in stages, starting with cereals, vegetables and fruits to avoid choking hazards. Proper feeding ensures infants' needs are met through continued growth, energy and health.
The document discusses wellness in young children and the role of early childhood teachers in promoting wellness. It defines wellness and explains how nutrition, health, and safety are interrelated and impact children's learning and development. Teachers are responsible for recognizing these relationships, implementing practices to support wellness, and partnering with families and the community. The document also discusses challenges to wellness like poverty, nutrition issues, housing instability, and environmental health risks that can impact children's learning and development.
SC NUT CANVAS 16 Food Equity Sustain and Quality.pptxEarlene McNair
This chapter discusses challenges related to ensuring equitable access to nutritious food globally and in the United States. It covers topics such as food insecurity, malnutrition in various forms, societal problems caused by limited access to nourishing food like obesity, and initiatives aimed at promoting sustainable food systems and food justice. Key issues addressed include the double burden of undernutrition and obesity, the impact of poverty on food choices and health, and the relationship between stress, cortisol, and obesity risk.
CHAPTER 14 Nutrition and Physical Keys to Good Health.pptxEarlene McNair
This document discusses nutrition and physical activity as keys to good health. It defines physical activity and physical fitness, and outlines the components of fitness. Regular physical activity provides numerous health benefits and reduces risk of many diseases. However, many Americans do not meet physical activity guidelines. The document provides guidelines for aerobic and muscle-strengthening activities. It also discusses how to improve fitness through assessing goals, varied exercise programs, and applying principles like overload and specificity. Nutrition needs vary depending on activity level and goals. Carbohydrates are the primary fuel for exercise, while fats provide energy for low-intensity activities. Adequate hydration and nutrient intake supports physical activity.
CHAPTER 13 Achieving and Maintaining a Healthful Weight.pptxEarlene McNair
The document discusses achieving and maintaining a healthful body weight. It defines appropriate body weight as being based on factors like age, genetics, and lifestyle habits that support good health. Body weight is evaluated using metrics like body mass index (BMI) and body composition measurements. BMI categories include underweight, normal weight, overweight, and obese classes 1-3. Additional factors like fat distribution pattern, energy balance, genetics, metabolism, hormones, and sociocultural influences also impact body weight. Obesity is associated with increased risk of chronic diseases. Treatment options include diet, exercise, medications, supplements, and in some cases bariatric surgery.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
The document provides an overview of minerals, including their functions, dietary recommendations, food sources, and deficiency/toxicity symptoms. It discusses 15 essential minerals: sodium, potassium, calcium, phosphorus, magnesium, chloride, sulfur, iron, copper, zinc, selenium, fluoride, chromium, iodine, and manganese. For each mineral, it details major functions, recommended intake amounts, common food sources, and the symptoms of excessive intake and deficiency. It focuses specifically on sodium, potassium, calcium, and their relationships to blood pressure and bone health.
Synchronous learning involves real-time interaction between students and instructors, allowing for immediate feedback and facilitating discussions and group activities, but requires a fixed schedule that may not be convenient for all. Asynchronous learning is more flexible and accessible anytime by allowing students to work at their own pace, but has limited real-time interaction and feedback which can feel isolating. Both approaches have pros and cons depending on a student's needs and preferences.
One health condition that is becoming more common day by day is diabetes.
According to research conducted by the National Family Health Survey of India, diabetic cases show a projection which might increase to 10.4% by 2030.
Does Over-Masturbation Contribute to Chronic Prostatitis.pptxwalterHu5
In some case, your chronic prostatitis may be related to over-masturbation. Generally, natural medicine Diuretic and Anti-inflammatory Pill can help mee get a cure.
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share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
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Osteoporosis - Definition , Evaluation and Management .pdfJim Jacob Roy
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis