1. Lipids
A reserved fuel source that can be quickly stored and used depending on demand, 1gm of Fat is 9 KCALS
Carbon, oxygen, hydrogen form a fatty acid joined on a glycerol backbone
The number of CARBONS determines the structure and texture of the fatty acid
The number of fatty acids joined to a glycerol chain determines monoglyceride, diglyceride, triglyceride

8. Fatty Acid Chains
Short <6, Medium 8-12, Long 12-24; total carbons determine function
Bonds determine saturation, single bonds are saturated, double bonds unsaturated
The number of double bonds make a FA monounsaturated (MUFA) or polyunsaturated (PUFA)

15. Saturated & H+
Saturated fats are more solid, mostly found in animals and dairy, typically longer shelf life
Unsaturated fats are more liquid and unstable with oils having a smoke point, mostly vegetables
Hydrogenation is the adding of H+ to fatty acids for improved shelf life, by breaking double bonds
Trans fatty acids are the product of hydrogenation which creates rigid FAs

18. Lipid Functions
Carrier for fat soluble Vitamins A, D, E, and flavor, satiety, consistency, texture
Essential FAs, linolenic, linoleic, and arachidonic, typically inflammatory response
Linoleic are Omega-6 with double bonds starting at the 6th carbon, found in peanut and are pro-inflammatory
Linolenic are Omega-3 with double bonds staring at the 3rd carbon, found in fish and are anti-inflammatory

25. Lipid Functions
Cell membrane structure and barrier for permeability against cytotoxic agents
Fuel supply and reserve once glucose and glycogen stores are depleted during catabolic state
Formation of cholesterol for nutrient and hormone transport to muscle tissue and organs
Lubricant for joints and glands especially with fluid deficit or cellular damage
Protection, buffer for organs and bones from impact or trauma, insulation from cold weather, skin tissue

31. Fat Intake
<30% of total KCALS, <7gm saturated, 4:1 MUFAs to PUFAs, no trans fats
Replacing saturated fat with MUFAs improves heart health and adding PUFAs reduces overall disease risk
Location of fat matters with visceral fat of internal organs adding risk compared to subcutaneous fat
Lean fat 0-3gm, medium fat 4-7gm, high fat >8gm, with all types of fat still having 9kcals per gm
Whole milk 8gm, 2% 5gm, fat free <1gm and LEAN meat at <10gm, EXTRA LEAN at <5gm