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Chp 3 : fats - Coggle Diagram
Chp 3 : fats
types of fats
polyunsaturated
poly-un-saturated fatty acids contains 2 OR MORE DOUBLE BONDS
can take in another 4 or more hydrogen atoms
usually liquid at room temperature
consume in moderation
beneficial to heart health
trans fats
trans fatty acids are produced during HYDROGENATION of vegetables oils
hydrogenation converts liquid oil to solid fats, for example, margarine
linked to health problems such as cancers and heart diseases
monounsaturated
mono-un-saturated fatty acids contains 1 DOUBLE BOND
can take in another 2 hydrogen atoms
solidify at low temperatures, liquid at room temperature
consume in moderation
can lower risk of stoke and heart diseases
saturated
usually soild room temperature
consume in moderation
cannot take in any more hydrogen atoms
can increase risk of developing health problems
all the carbon atoms carry the maximum number of hydrogen atoms
saturated fatty acids contains SINGLE BOND, DO NOT contain any double bonds
functions of fats in the body
insulation
layer of fat under the skin helps to keep the body warm by reducing heat loss
storage for fat soluble vitamins
fats in the body dissolve and store vitamins A,D,E,K, improving absorption
protects vital organs
fat deposits under the skin protects vital organs by cushioning against any impact and damaging blows
rich source of energy
when there is a low dietary energy intake, body uses the stored fat for energy
1g of fat = 9 kcal
food sources of fats
monounsaturated
olive oil, peanut oil, avocado, almond, canola oil
polyunsaturated
corn oil, soya bean oil, walnut, sunflower oil, salmon
saturated
butter, lard, tallow (beef fat), palm oil, coconut oil, bacon, poultry with skin, sausages, pork belly
chemical elements of fats
fatty acids + glyerol
hydrogen
oxygen
carbon
fatty acid
A fat molecule is made up of fatty acids + glyerol
fatty acids contain HYDROCARBON CHAINS that vary in length and number of double bonds.
number of double bonds determine which category of fatty acid it belongs to