'Monounsaturated' diaporamas de présentation

An Introduction to Lipids -Storage Lipids-

An Introduction to Lipids -Storage Lipids-. Chapter 10 (Page 343-348). Lipids: Structurally Diverse Class of Molecules. Lipids are organic molecules that are characterized by low solubility in water and relative hydrophobicity. 1. Biological Functions of Lipids (Storage). Storage of energy

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Chapter 34

Chapter 34. Nutrition. Physiology of Nutrition. Digestion Conversion of nutrients into physically absorbed state Absorption Passage of end products of digestion through epithelial membranes in intestines to blood or lymph systems. (continued). Physiology of Nutrition. Metabolism

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Main Nutrients

Main Nutrients. Carbohydrates . Function: main source of energy Main foods: starches and sugars. Complex carbohydrates (starches). Function: energy Main Foods: legumes, grains. Dietary Fibre (Insoluble). Function: i ) function of intestines ii) lowers colon cancer risk

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Lipids

Lipids. Lipids are diverse in form and are defined by solubility in non-polar solvents (and insolubility in water) Lipids are used for efficient energy storage, as structural components of cell membranes, as chemical messengers and as fat-soluble vitamins with a variety of functions

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FATS

FATS. WHY DO WE NEED THEM?. Fats provide. A Concentrated Source Of Energy Dissolves Certain Vitamins Helps Make Blood Clot Aids In The Formation Of Hormones Cushions Bones And Vital Organs Via Fatty Tissue Makes You Feel Satisfied After Eating. Where Do Fats Come From?. Meats

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Fats

Fats. Also considered lipids Carbon, hydrogen, oxygen Functions: Energy 2.5 times more energy / unit. Fats. Sources: Fats- solid at room temperature Oils- liquid at room temperature Saturated fats Unsaturated fats Monounsaturated Polyunsaturated . Fats. Saturated fats C-C-C

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Fats & Oils

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