1. LIPIDS
Dr. Thomas J. Montville

2. Functions Provide energy Serve as energy reserve
Assist in transport and adsorption of fat-soluble vitamins
Serve as source of essential fatty acids
Insulate and protect organs
Maintain cell walls and play role in making
Vitamin D
Dr. Thomas J. Montville

3. Good Things About Fats Concentrated energy source
Stores energy for long term use (fat cells)
Flavor carrier
Heat Transfer - frying
Imparts texture – plasticity, flakiness
Mouthfeel – creamy, smooth
Dr. Thomas J. Montville

4. Bad things about fats Saturated – solid, animal, leads to cholesterol
Unsaturated
Makes you fat
Coronary disease
Heart disease
Cancer
Dr. Thomas J. Montville

5. Nutritional Overview Food Sources Recommended Intake
Oils, sauces, spreads, butter
Meat, poultry, fish, eggs, nuts (fish oil for omega 3s)
Milk, cheese, dairy
Breads cereals and grains with added fats
Recommended Intake
Less than or equal to 30% of calories from total fat
Less than or equal to 10% of calories from saturated fat
No more than 300 mg cholesterol
Dr. Thomas J. Montville

6. Nutritional Overview of Lipids
Classification
Triglycerides – 95% of dietary fat
1 glycerol + 3 fatty acids
Fatty acids
Short, medium, or long chains
Saturated (no double bonds)
Monounsaturated (one double bond)
Polyunsaturated (> one double bond)
Omega 3
Omega 6
Dr. Thomas J. Montville

7. Fat Structure
Fatty acids are either saturated, monounsaturated (contain one C=C double bond) or polyunsaturated (contain two or more C=C double bonds)
Saturated fatty acids stack closely and are more solid. Unsaturated fatty acids are more fluid. “Hydrogenating” unsaturated fatty acids makes them more rigid.
Dr. Thomas J. Montville

8. Fat Structure
1 Saturated Fat – Primarily animal sources: meat, poultry, milk, butter, cheese, egg yolk, lard
Plant Sources: chocolate, coconut, coconut oil, palm oil, vegetable shortening
3. Polyunsaturated Fat - Primarily plant sources: vegetable oils (corn, safflower, soybean, sunflower, canola, etc.), margarine (most), mayonnaise, certain nuts (almonds, filberts, pecans, walnuts)
Animal Sources: fish
Dr. Thomas J. Montville

9. Fat Structure 2. Monounsaturated Fat
Sources: avocado, peanuts, peanut butter, olive/olive oil
Dr. Thomas J. Montville

10. Steroids: Chemical Messengers
Cholesterol
Corticosteroids
Immune system
Metabolism
Anabolic Steroids
Muscle and bone synthesis
Hormones
Testosterone
Estrogen
Dr. Thomas J. Montville

11. Phospholipids Structure Amphipathic Cell Membrane Phosphate
Diglyceride
Amphipathic
Hydrophilic head
Hydrophobic tail
Cell Membrane
Lipid bilayer
Dr. Thomas J. Montville