Lipids

100-word summary of the EAL, Cochrane, or ASPEN evidence summary of the nutrition related guidelines

2. Why does an individual need to make sure that they consume water-soluble vitamins more often than fat-soluble vitamins?

| • Does not just state the facts (i.e., “I didn’t take in enough Vitamin C.”), but includes the implications of the deficit/excess. Includes citations for sources

2. A Saturated fatty acid has a structure that is filled with all hydrogen bonds. In a Saturated fatty acid, hydrocarbon chain contains a maximum number of the hydrogen atom. As as a result of the hydrogen bond, the acid is heavier, denser, and more stable. Most saturated fats are found in many animal products especially in red meat and dairy including milk

15. "The Journal of Nutrition and the American Journal of Clinical Nutrition are likely to be sources of reliable nutrition information, because  "

(b.) The fluidity of lipids depends on the length and saturation of their hydrocarbon tails. Butter is a saturated lipid with a short hydrocarbon tail, waxes are lipids with extremely long hydrocarbon tails but are still saturated, and oils are unsaturated lipids with long hydrocarbon tails.

Saturated fats were said to be linked to health risks that are detrimental to society as a whole. These health risks include the development of heart disease and type II diabetes

The fatty acids are then purified by distillation and neutralized with an alkali to produce soap and water. The fats and oils used in soap-making come from animal or plant sources. The four basic soaps used in this procedure were made using olive oil, vegetable oil, vegetable shortening, and lard. Each fat or oil is made up of a distinctive mixture of several different triglycerides. In a triglyceride molecule, three fatty acid molecules are attached to one molecule of glycerin. There are many types of triglycerides; each type consists of its own particular combination of fatty acids. They are weak acids composed of two parts: A carboxylic acid group consisting of one hydrogen (H) atom, two oxygen (O) atoms, and one carbon (C) atom, plus a hydrocarbon chain attached to the carboxylic acid group. Generally, it is made up of a long straight chain of carbon (C) atoms each carrying two hydrogen (H) atoms. The carboxylate end of the soap molecule is attracted to water. It is called the hydrophilic end; this end of the fatty acid chain prefers water. The hydrocarbon chain is attracted to oil and grease and is the hydrophobic end. However, when soap is presented to hard water which is water containing minerals, such as calcium, magnesium, and seldom minerals like iron. Soap produces what is known as soap scum, or residue from the

3. Fatty acids with one double bond in their hydrocarbon chain are called monounsaturated, while those with more than one double bond are called polyunsaturated.

Unsaturated fatty acids are characterized with having at least one carbon double bonded with another carbon, losing the normal bond with hydrogen and the corresponding hydrogen. The number of double bonds, hydrogens, and carbons differ in structure of different types of fatty acids and cause the difference in function between the fatty acids. But even though most fatty acids are different from each other due to structure and function, all unsaturated fatty acids do have some things in common. They all enter the cell via the membrane and increase the fluidity of the plasma membrane, increasing overall cell health, and they all form unsaturated fats [3]. Unsaturated fats are made up of many different strands of different types of fatty acid. The type of unsaturated fatty acid I will be talking about today is an omega-3 fatty acid made up of three different types of fatty

To understand why the public’s health is in a precipitous decline it’s best to first look into the case of nutritional deficiency; are we getting all the vitamins and minerals our bodies require? One of the core issues is the misinformation on what a vitamin really is and why one should be concerned about this. The Food and Drug Administration has a firm stance that these synthetic vitamins

In the early 1900s, dietary fat was viewed simply as a source of calories, interchangeable with carbohydrates. But in 1929 and 1930, George and Mildred Burr discovered that fatty acids were critical to health through punctilious analyses of rats fed special diets. If fatty acids were missing in the diet, a deficiency syndrome ensued and often led to death (Asbmb.org. 2016). Fatty acids rarely occur as free molecules in nature but are usually found as components of many complex lipid molecules such as fats and phospholipids. Biological fatty acids are composed only of hydrocarbon chain which is carbon, hydrogen and oxygen in the proportion of 76%, 12.6% and 11.3% respectively with one terminal carboxyl group (COOH). Fatty acids are aliphatic

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

Hydrogenated oils: Like partially hydrogenated oils, hydrogenated oils are used to create solids out of naturally liquid oils to lengthen the life of products. Adding these oils to food also acts as a preservative for foods and improve texture and taste. Hydrogenated oils are created by heating them at high temperatures for several hours, then adding a metal catalyst that creates the denser, thicker substance used in foods. The molecule of the fat is straightened by adding bonds. These oils are also shown to contribute to higher blood pressure levels and higher cholesterol levels in humans. Since these types of

In M2 we have been set the question ‘What are vitamins – and who needs them’? Vitamins are essential substances that cannot be manufactured by the body. We need small amounts of vitamins for growth and development. Without vitamins the body cannot survive.