fat
Dietary fat includes cooking fats, oils and butter and ghee and is also a natural componnt of meats, milk, eggs, nuts and other vegeta ble foods.
fats are an essential part of a nutritious diet. They are a concentrated from of enery and are the form in which much of the energy reserve of animals and some seeds is stored in addition to serving as an energy source, fats are essential components of cell membranes and are needed for the absorption and use of some vitamins. Fat also makes meals more tasty and satisfying.
Fats and oils provide more than twice the amount of food energy as carbohydrates and protens. Adding fat in the form of oil to the food of young children is a particulary good way to increase their energy intake. theis is important since often children are not able to eat enough bulky foods to meet their energy needs. YOung children should receive between 30--40% of their calories from fat.
Depending on their activity levels and dietary patterns, adults should recieve between 15% and 35% of their calories from fat, Generally, people are advised to avoid excessive intakes of saturated fats to reduce their risk of heart diseasse.
Foods rich in fats are oils, some meat and meat products, lard butter, ghee and some other milk products, margarine, some type of fish, nuts and soya beans.
More about Fats and oils
The term dietary fats and oils most commonly refers to triglycerides, these are the most abudant of the compunds also known as lipids. Phospholipids and sterols are other types of lipids, but about 95% of what we eat are the tirglycerides.
Dietary fats and oils include the triglycerides you can see, for example the fat in meat, butter, ghee land and processed oils, as well as those that cannot be seen such as that in milk nuts, seeds other vegetable surces
chemically tiriglycerides are composed of three fatty acids bonded to a glycerol molecule. fatty acids are chains of carbon atoms with hydrogen atoms attached and an acid group at one end. The length the of the carbon chain varies from two to over twenty.
If we hydrogens are attached to each carbon the fatty acid is said to be saturated. If some of the carbon atoms have only one hydrogen attached, the fatty acid is unsaturated
Depending on the number of unsaturated carbon atoms, the fatty acid is said to be either mono usaturated
Dietary fat includes cooking fats, oils and butter and ghee and is also a natural componnt of meats, milk, eggs, nuts and other vegeta ble foods.
fats are an essential part of a nutritious diet. They are a concentrated from of enery and are the form in which much of the energy reserve of animals and some seeds is stored in addition to serving as an energy source, fats are essential components of cell membranes and are needed for the absorption and use of some vitamins. Fat also makes meals more tasty and satisfying.
Fats and oils provide more than twice the amount of food energy as carbohydrates and protens. Adding fat in the form of oil to the food of young children is a particulary good way to increase their energy intake. theis is important since often children are not able to eat enough bulky foods to meet their energy needs. YOung children should receive between 30--40% of their calories from fat.
Depending on their activity levels and dietary patterns, adults should recieve between 15% and 35% of their calories from fat, Generally, people are advised to avoid excessive intakes of saturated fats to reduce their risk of heart diseasse.
Foods rich in fats are oils, some meat and meat products, lard butter, ghee and some other milk products, margarine, some type of fish, nuts and soya beans.
More about Fats and oils
The term dietary fats and oils most commonly refers to triglycerides, these are the most abudant of the compunds also known as lipids. Phospholipids and sterols are other types of lipids, but about 95% of what we eat are the tirglycerides.
Dietary fats and oils include the triglycerides you can see, for example the fat in meat, butter, ghee land and processed oils, as well as those that cannot be seen such as that in milk nuts, seeds other vegetable surces
chemically tiriglycerides are composed of three fatty acids bonded to a glycerol molecule. fatty acids are chains of carbon atoms with hydrogen atoms attached and an acid group at one end. The length the of the carbon chain varies from two to over twenty.
If we hydrogens are attached to each carbon the fatty acid is said to be saturated. If some of the carbon atoms have only one hydrogen attached, the fatty acid is unsaturated
Depending on the number of unsaturated carbon atoms, the fatty acid is said to be either mono usaturated
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