PPT-LESSON-2 BASIC TERMINOLOGY AND CLASSIFICATION OF FATS AND PROTEINS

Objectives Know the basic terminology related to fats and proteins Know the classifications of fats and proteins Basic terminology related to fats and proteins Fat denotes an ester composed of glycerol trihydric alcohol and three fatty acids of triacylglycerol or triglycerides. Trans fat (also known as partially hydrogenated oil) is a type of man-made fat that helps certain foods stay fresh on the shelf longer and taste better.  They can be found in food products we eat on a daily basis.. . 2003-2004. Lipids. 2003-2004. Large biomolecules that are made mostly of carbon and hydrogen with a small amount of oxygen (sometimes Phosphorous).. Lipids . Monomer subunits . Glycerol and 3 fatty acids. Yaniv Yarkoni, MS. Sodexo Dietary Intern. February 2013. Importance & benefits of . fats. Types of . fats. Food sources. Dietary fat’s effects on blood lipids. D. ietary suggestions. Practical every-day tips. One of a group of compounds, including fats, phospholipids & steroids, that mix poor, if at all, with water . What are lipids?. Provides essential fatty acids-which your body cannot manufacture. Maintenance of healthy skin. 1. Explain the difference between hunger and appetite.. 2. What factors influence decisions that affect food choices?. 3. Why is good nutrition so important during adolescence?. 4. Give 3 examples of how your culture and family have influenced your eating habits?. OF MACROMOLECULES. Macromolecules. Continuo….. Polymers. 2. Proteins are polymer of amino acids (constructed from 20 amino acids) (to form Polypeptides).. 2-Proteins . (Polypeptides). There are six functions of proteins:. 2. Objectives. Objectives. Explain how medical terms are developed.. Describe the process of pluralizing terms.. Describe how to interpret pronunciation marks.. List basic legal and ethical issues for health-related professionals.. List the role/function of fats/oils in the body. Describe digestion and how the body uses fats/oils. Distinguish between saturated, monounsaturated, polyunsaturated and trans fats. List the food sources of various types of fat. Differences in fats . Unsaturated Fat. Unsaturated- preferred type of fat in diet. 2/3’s of fat in diet.. Liquid at room temperature. Two type of unsaturated fats. Dependent on how cool it can get before it becomes solid. properties in food products . Fatty a. cids. Fats are composed of fatty acids and glycerol. . A . fatty acid is made up of a chain of carbon atoms, with a methyl group at one end and an acid group at the . What Nutrients Do You Need?. Your body needs the nutrients in food to perform the activities of daily life.. nutrients . Substances in foods that your body needs to grow, have energy, and stay healthy. To outline the nutritive and dietetic value of fats, spreads and oils. To explain how fats and vegetable oils are processed. To compare and contrast dairy spreads. To state the guidelines for selecting, storing and cooking fats and oils. Composition - . how fats are made. Classification -. how fats are classified. Sources -. how much we need and where we can get it. Functions - . what they do in our bodies . Omega-3 - . why we need it and where we can get it . Unsaturated Fats . Trans Fats . Fats. Help the body absorb vitamins A, D, E, and K. Serve as an energy reserve. Cushion and protect the heart and other vital organs. Protect bones from injury. Provide insulation and warmth.