LIPIDS VS CARBOHYDRATES
- BOTH CONTAIN: CARBON, HYDROGEN, AND OXYGEN
LIPIDS DO NOT:
•DISSOLVE IN WATER
•PROVIDE STRUCTURE TO
FOOD PRODUCTS
LIPIDS
FOOD EXAMPLES:
•FATS
•OILS
•SHORTENING
•PHOSPHOLIPIDS
•STEROLS
•CHOLESTEROL
STRUCTURE OF LIPIDS
•3 GENERAL TYPES OF LIPIDS IN FOODS & THE HUMAN BODY
1. GLYCERIDES
2. PHOSPHOLIPIDS
3. STEROLS
•EACH TYPES HAS A UNIQUE CHEMICAL STRUCTURE
STRUCTURE OF LIPIDS - GLYCERIDES
GLYCERIDES HAVE 2 BASIC PARTS:
1. FATTY ACID
2. GLYCEROL BASE
STRUCTURE OF LIPIDS - GLYCERIDES
1. FATTY ACID: ORGANIC MOLECULES THAT CONSIST OF A
CARBON CHAIN WITH A CARBOXYL GROUP
• CARBOXYL GROUP: 1 CARBON + 2 OXYGEN + 1 HYDROGEN
• THERE ARE 20 DIFFERENT FATTY ACIDS
STRUCTURE OF LIPIDS - GLYCERIDES
2.
GLYCEROL BASE
•CENTER CHAIN OF CARBON ATOMS
•HYDROGEN ATOMS & HYDROXYL GROUPS BOND AROUND CENTER
CHAIN OF CARBON ATOMS
•EACH GLYCEROL BASE CONTAINS 3 HYDROXYL GROUPS
***REMEMBER –OH
STRUCTURE OF LIPIDS - GLYCERIDES
2. GLYCEROL BASE
• AT THE SITE OF EACH HYDROXYL GROUP, A FATTY ACID IS ABLE TO ATTACH
• WHEN THE FATTY ACID ATTACHES TO THE
HYDROXYL GROUP, WATER IS RELEASED
• SINCE THERE ARE 3 HYDROXYL GROUPS,
A TOTAL OF 3 FATTY ACIDS CAN ATTACH
TO THE GLYCEROL BASE
STRUCTURE OF LIPIDS
2. GLYCEROL BASE
• MONOGLYCERIDE: ONE FATTY ACID
ATTACHED AT THE SITE OF THE HYDROXYL GROUP
• DIGLYCERIDE: TWO FATTY ACIDS ATTACHED
• TRIGLYCERIDE: FATTY ACID JOINED AT EACH OF THE THREE HYDROXYL
SITES
STRUCTURE OF LIPIDS - PHOSPHOLIPIDS
• ALSO HAS GLYCEROL BASE LIKE GYLCERIDES
• AT THE 3 HYDROXYL SITES, 2 FATTY ACIDS AND 1 PHOSPHORUS CONTAINING
ACID ARE ATTACHED
• ALLOWS PHOSPHOLIPIDS TO DISSOLVE IN FAT & WATER
• FATTY ACID END IS SOLUBLE IN FAT
• PHOSPHORUS ACID END IS SOLUBLE IN WATER
STRUCTURE OF LIPIDS - PHOSPHOLIPIDS
PHOSPHOLIPIDS PROVIDE STRUCTURE TO CELLS MEMBRANES IN BODY
• CELL MEMBRANES CONTAIN LIPIDS
• FLUID ON EITHER SIDE OF CELLS ARE WATER BASED
• SINCE PHOSPHOLIPIDS ARE SOLUBLE IN BOTH FAT & WATER
• FOODS CAN TRAVEL THROUGH BOTH SOLUTIONS
• FAT SOLUBLE SIDE REPELS WATER; WATER SOLUBLE SIDE REPELS FAT
• ALLOWS FOOD TO MOVE INTO AND OUT OF CELLS IN BODY TO BE DIGESTED
STRUCTURE OF LIPIDS - PHOSPHOLIPIDS
HELPS FATS STAY IN WATER-BASED SOLUTIONS IN FOOD
Fatty acid end
• OIL AND WATER DON’T MIX
• WHEN OIL IS PLACED IN WATER, THEY WILL SEPARATE AND WATER WILL SINK
TO BOTTOM AND OIL IS FLOAT ON TOP
• PHOSPHOLIPIDS HAVE A WATER LOVING SIDE (PHOSPHORUS ACID)
AND WATER REPELLING SIDE (FATTY ACIDS – FAT LOVING SIDE)
• THE FATTY ACID SIDE WILL SURROUND OIL LEAVING THE WATER
LOVING SIDE SURROUNDED BY WATER
• WATCH HOW IT WORKS BY CLICKING THIS LINK
Phosphorus acid
end
STRUCTURE OF LIPIDS - STEROLS
STEROLS ARE VERY COMPLEX MOLECULES DERIVED OR MADE FROM LIPIDS
•
•
INSTEAD OF CHAINS, CARBON IS ARRANGED IN RINGS
4 CARBON RINGS ARE FUSED TOGETHER WITH A HYDROXYL GROUP AT THE END
STEROLS INCLUDE:
•
CHOLESTEROL, VITAMIN D, & STEROID HORMONES
CATEGORIES OF LIPIDS
2 WAYS TO CATEGORIZE LIPIDS:
1. MOLECULAR STRUCTURE
2.PHYSICAL STATE
1. MOLECULAR STRUCTURE
•CARBON IS CAPABLE OF FORMING 4 BONDS
•DEPENDING ON THE AMOUNT OF CARBON BONDS, FOOD
CHARACTERISTICS ARE AFFECTED
• EX: COOKING PERFORMANCE, SHELF LIFE,
& NUTRITIONAL VALUE
1. MOLECULAR STRUCTURE
•SATURATED FATTY ACIDS
•THINK “SAT” = FAT (UNHEALTHY FATTY ACIDS)
•CARBON HAS BONDED TO THE MAXIMUM NUMBER OF
HYDROGEN ATOMS POSSIBLE
•DOES NOT CONTAIN DOUBLE BONDS
•EX OF SATURATED FATTY ACIDS: BUTTER & COCONUT OIL
1. MOLECULAR STRUCTURE
•UNSATURATED FATTY ACIDS – CONTAINS DOUBLE BONDS
BETWEEN SOME CARBON ATOMS IN THIS MOLECULE
• DOUBLE BONDS SHARE 4 ELECTRONS (SINGLE BOND ONLY
SHARE 2)
• CARBON STILL MAKES 4 BONDS, BUT DOES NOT BOND TO AS
MANY HYDROGEN ATOMS
1. MOLECULAR STRUCTURE
•UNSATURATED FATTY ACIDS
• MONOUNSATURATED FATTY ACIDS – ONLY 1 DOUBLE BOND BETWEEN 2 CARBON
ATOMS
• EX: OLIVE OIL, ALMONDS, WALNUTS, AND CANOLA OIL
• POLYUNSATURATED FATTY ACIDS – 2 OR MORE DOUBLE BONDS IN THE
CARBON CHAIN
• EX: SAFFLOWER, SUNFLOWER, AND CORN OILS
2. PHYSICAL STATES OF LIPIDS
REFERS TO THE STATE THAT LIPIDS ARE IN AT ROOM
TEMPERATURE
• SOLID OR LIQUID?
2. PHYSICAL STATES OF LIPIDS
•
•
•
FAT
SOLID AT ROOM
TEMPERATURE
GENERALLY SATURATED
FATTY ACIDS
MORE HYDROGEN
ATOMS BONDED
•
•
•
OIL
LIQUID AT ROOM
TEMPERATURE
GENERALLY MONO- OR
POLYUNSATURATED
DOUBLE BONDS!
•
ALLOWS CHAIN OF
CARBON TO BEND AND
FOLD
HYDROGENATED
PRODUCTS
• ADDING HYDROGEN ATOMS
TO AN UNSATURATED LIPID
TO INCREASE SATURATION
• MAKES LIQUID OIL INTO A
SOLID
• EX: VEGETABLE SHORTENING
CLICK ON LINK BELOW AND VIEW
SATURATED VS UNSATURATED FATS
ROLE OF LIPIDS IN COOKING
1. FATS SERVE AS A MEDIUM FOR HEAT
TRANSFER
2. TENDERIZE
3. AERATE
4. ENHANCE FLAVOR
5. LUBRICATE FOOD COMPONENTS
6. SERVES AS LIQUIDS IN EMULSIONS
ROLE OF LIPIDS IN COOKING
1. FATS SERVE AS A MEDIUM FOR HEAT TRANSFER
•FATS ARE USED TO HEAT OTHER FOODS
EXAMPLES:
•SAUTÉING FOODS IN BUTTER/OIL
•DEEP FRYING FOODS
ROLE OF LIPIDS IN COOKING
1. FATS SERVE AS A MEDIUM FOR HEAT TRANSFER
•WHEN WATER IS BOILED TO COOK FOODS, THE
TEMPERATURE WILL NEVER EXCEED THE BOILING POINT (212°F)
•HOWEVER WHEN FATS ARE HEATED, THE TEMPERATURE WILL
CONTINUE TO RISE UNTIL THE FAT BEGINS TO SMOKE
•SMOKE POINT: THE TEMPERATURE AT WHICH FATTY ACIDS BREAK APART
AND PRODUCE SMOKE
ROLE OF FATS IN COOKING
2. TENDERIZE
• THE PURPOSE OF FLOUR IN A BATTER/DOUGH IS TO ADD STRUCTURE TO
THE FINAL PRODUCT
• WHEN MOISTURE IS ADDED TO FLOUR, THE FLOUR MOLECULES CONNECT
WITH ONE ANOTHER AND FORM LONG CHAIN CONTRIBUTING TO ITS
STRUCTURE
CREATES TOUGH, CHEWY FOODS
• WHEN FAT IS USED, THE FAT PARTICLES SURROUND THE FLOUR MOLECULES
AND SEPARATES THEM FROM ONE ANOTHER
THUS, SHORTENING THE LONG CHAINS OF FLOUR
•
•
• RESULTS IN A MORE TENDER PRODUCT
ROLE OF FATS IN COOKING
2. TENDERIZE, CONT.
• REASON BEHIND “SHORTENING” NAME
• AKA CRISCO
• EXAMPLE OF FATS USED TO TENDERIZE FOODS: PIE CRUSTS & BISCUITS
• THE FAT BETWEEN FLOUR MOLECULES IN THE PIE CRUST WILL EVAPORATE
WHEN THE PIE CRUST IS HEATED AND LEAVE BEHIND THE SHORT STRANDS OF
FLOUR WHICH RESULTS IN A FLAKY PIE CRUST/BISCUIT
ROLE OF FATS IN COOKING
3. AERATE
• MEANS TO INCORPORATING AIR INTO A BATTER
• FAT ALLOWS TINY BUBBLES TO FORM IN BATTERS WHEN IT IS BEATEN
• WHAT HAPPENS WHEN YOU CREAM TOGETHER FAT AND SUGAR)
• FOOD EXAMPLES USING AERATION: COOKIES & CAKE
ROLE OF FATS IN COOKING
4. ENHANCE FLAVOR
• AS FAT IS HEATED, IT DISSOLVES, COATS, AND
SEPARATES THE FLAVOR COMPOUNDS FROM OTHER
INGREDIENTS
• THIS COATING HELPS TO ENHANCE THEIR NATURAL
FLAVOR
• EXAMPLE: COOKING SOME VEGETABLES IN BUTTER/OIL
WILL HAVE A MORE INTENSE FLAVOR THAN RAW
VEGETABLES
ROLE OF FATS IN COOKING
5. LUBRICATE FOOD COMPONENTS
• FAT MAKES MEAT EASIER TO CHEW
• MARBLING: SPECKS OR STREAKS OF FAT IN MUSCLE
TISSUE
• MORE MARBLING = MORE TENDER
• FAT MAKES OTHER FOODS SEEM TO HAVE MORE
MOISTURE
• EX: MAYO OR BUTTER ON SANDWICHES
ROLE OF FATS IN COOKING
6. SERVES AS LIQUIDS IN EMULSIONS
• AS MENTIONED BEFORE, OIL AND WATER DON’T MIX
•
THEY WILL NATURALLY GROUP THEMSELVES WITH LIKE MOLECULES AND TOUCH UNLIKE MOLECULES AS LITTLE AS
POSSIBLE
• TO MAKE THESE UNLIKE MOLECULES STAY TOGETHER, YOU MUST FIRST WHISK THE OIL AND WATER TOGETHER
SO IT SEPARATES THE MOLECULES FROM FORMING GROUPS AND MIXES THEM WITH THE UNLIKE MOLECULES
• THEN ADD AN EMULSIFIER AND CONTINUE TO WHISK
• THE EMULSIFIER SURROUNDS THE WATER AND OIL MOLECULES
• ALLOWING A WATER MOLECULE TO BE NEXT TO AN OIL MOLECULE IN THE MIXTURE AND STAY TOGETHER!
• FOOD EXAMPLE OF A STABLE EMULSION: MAYONNAISE
FUNCTIONS OF LIPIDS IN THE BODY
1. HELP SUPPLY ENERGY BETWEEN MEALS
• TAKES LONGER TO DIGEST THAN CARBOHYDRATES AND GIVES A LONGER FEELING OF
FULLNESS
• TWICE THE ENERGY PROVIDED BY A GRAM OF STARCH OR SUGAR
• HOWEVER, REMEMBER CARBS ARE THE ONLY ENERGY SOURCE FOR YOUR BRAIN!
• STORED FAT WILL PROVIDE ENERGY WHEN YOU CONSUME TOO FEW CALORIES OR
DEPLETE YOUR GLYCOGEN STORES THROUGH EXERCISE
FUNCTIONS OF LIPIDS IN THE BODY
2.MAINTAINS BODY TEMPERATURE
•
•
ADIPOSE TISSUE: TISSUE THE BODY STORES LIPIDS FOR FUTURE NEEDS
FOUND AS A THIN LAYER UNDER YOUR SKIN & ACTS AS AN INSULATOR
HOLDING IN BODY WARMTH
FUNCTIONS OF LIPIDS IN THE BODY
3. CUSHION FOR VITAL ORGANS
• FAT IS STORED AROUND VITAL ORGANS (BRAIN, HEART,
LIVER, ETC.) TO PROTECT THEM FROM INJURY
SERVES AS A SHOCK PROTECTOR FROM THE JOLTS
OF FORCEFUL BODY MOVEMENTS
•
FUNCTIONS OF LIPIDS IN THE BODY
4. CELL WALL PRODUCTION
• FATS ARE A VITAL PART OF THE MEMBRANE
•
•
SURROUNDING EACH CELL OF THE BODY
WITHOUT A HEALTHY CELL MEMBRANE, THE
REST OF THE CELL COULDN’T FUNCTION
DIETS 100% FAT FREE FOR EXTENDED
PERIODS ARE DANGEROUS AND SHOULD BE
AVOIDED
FUNCTIONS OF LIPIDS IN THE BODY
5.VITAMIN TRANSPORTATION
• VITAMINS A, D, E, & K ARE FAT SOLUBLE
• THEY MUST COMBINE WITH FAT TO BE
TRANSPORTED FROM YOUR INTESTINES TO
YOUR BLOODSTREAM TO WHERE THEY ARE
NEEDED IN THE BODY
FUNCTIONS OF LIPIDS IN THE BODY
6. PRODUCTION OF HORMONES & VITAMINS
•CHOLESTEROL IS A LIPID USED TO PRODUCE ESTROGEN,
TESTOSTERONE, PROGESTERONE, AND VITAMIN D
•NEEDED TO MAINTAIN PREGNANCY, DEVELOP SEX
CHARACTERISTICS, AND REGULATE CALCIUM IN THE BODY
FUNCTIONS OF LIPIDS IN THE BODY
7. PROVIDE THE BODY WITH ESSENTIAL FATTY ACIDS
• ESSENTIAL FATTY ACIDS CANNOT BE PRODUCED BY THE BODY & MUST
COME FROM FOOD
• ESSENTIAL FATTY ACIDS INCLUDE:
• LINOLEIC ACID (AN OMEGA-6 FATTY ACID): FOUND IN CORN, COTTONSEED, AND
SOYBEAN OILS; CHICKEN
• LINOLENIC ACID (AN OMEGA-3 FATTY ACID): FOUND IN CANOLA OIL, SOYBEAN OIL,
WALNUTS, FISH
OMEGA-3 FATTY ACIDS
• POSSIBLE CONNECTION TO REDUCTION OF HEART DISEASE
• RESEARCH INDICATES THESE FATTY ACIDS
• HELP LOWER TRIGLYCERIDE LEVELS IN THE BLOOD
• SLOW GROWTH OF PLAQUE IN THE ARTERIES
• FISH THAT HAVE PINK OR RED FLESH ARE HIGHER IN OMEGA-3 FATTY ACIDS
• ALBACORE TUNA, SALMON, LAKE TROUT, & SARDINES
• CANOLA OIL, FLAXSEED, & WALNUTS BECOME OMEGA-3 FATTY ACID IN THE BODY
CHOLESTEROL
•HELPS SOLIDIFY CELL WALLS
•TRANSPORTED THROUGHOUT BODY BY LIPOPROTEINS
2 TYPES OF CHOLESTEROL:
-HIGH DENSITY LIPOPROTEIN (HDL) – CARRIES CHOLESTEROL FROM BLOOD BACK
TO LIVER, WHICH PROCESSES THE CHOLESTEROL TO BE REMOVED FROM THE
BODY
• “GOOD” (UNSATURATED) – OLIVE OIL, CORN OIL, SOYBEAN OIL
-LOW DENSITY LIPOPROTEIN (LDL) – CARRIES CHOLESTEROL FROM LIVER TO
REST OF BODY
• “BAD” (SATURATED) – COCONUT & PALM OIL, BUTTER, BACON, EGGS, SOUR CREAM, AGED
CHEESES, WHOLE MILK
• CAUSES PLAQUE DEPOSITS INSIDE ARTERIES
DIETARY RECOMMENDATIONS
•20-35% OF CALORIES SHOULD COME FROM FAT
•8OZ OR MORE PER WEEK OF VARIOUS FISH AND
SEAFOOD
• TO GET THOSE OMEGA-3 FATTY ACIDS!
•FAT-FREE DIET DOES NOT
• PROVIDE ESSENTIAL FATTY ACIDS
• TRANSPORT FAT-SOLUBLE NUTRIENTS
• PROTECT VITAL ORGANS
• PRODUCE HORMONES & VITAMINS
CONSCIOUS ABOUT CHOLESTEROL
USE THE IPADS OR BYOT, TO READ THROUGH THE FOLLOWING WEBSITES TO HELP YOU
COMPLETE THE ACCOMPANYING WORKSHEET
PART 1:
HTTP://WWW.MEDICINET.COM/CHOLESTEROL_LEVELS_PICTURES_SLIDESHOW/ARTICLE.HTM
PART 2: HTTP://WWW.MAYOCLINIC.ORG/DISEASES-CONDITIONS/HIGH-BLOODCHOLESTEROL/IN-DEPTH/CHOLESTEROL/ART-20045192
PART 3: HTTP://WWW.MEDICINENET.COM/HIGH_CHOLESTEROL_HYPERLIPIDEMIA_QUIZ.HTM
PART 4: HTTP://WWW.MEDICINENET.COM/FAT_AND_FATS_QUIZ/QUIZ.HTM
**ALL LINKS ARE ON MY WEBSITE