The Lipids: Fats, Oils, Phospholipids, and Sterols

Chapter 5

The Lipids: Fats, Oils, Phospholipids, and Sterols

PowerPoint Lectures for Nutrition: Concepts and Controversies, eleventh edition Frances Sizer and Ellie Whitney ectures by Judy Kaufman, Ph.D.

Copyright ? 2008 Thomson Wadsworth Publishing

Introducing the Lipids

? Lipids in foods and the human body fall into three classes:

1. Triglycerides 2. Phospholipids 3. Sterols

When we say "fat," we generally mean triglycerides

Usefulness of Fats in the Body and in Food

Usefulness of Fats in the Body

? Fat cells can expand ? The more fate they store,

the larger they grow ? An obese person's fat cells

are larger than a thin person's. ? Fats packs in tightly together w/out water (like glycogen) and store more energy in a small space

Usefulness of Fats in the Body Thanks to internal fat pads, vital organs are cushioned from shock.

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