of a fatty acid determine whether it is solid or liquid at room temperature.
- Essential fatty acids cannot be synthesized by the body and must be included in the diet. Omega-3 and omega-6 fatty acids have opposing functions and must be consumed in proper balance to promote health.
- Fatty acids in food influence the composition of fatty acids in the body.
- Phospholipids are diglycerides with a phosphate-nitrogen group in place of the third fatty-acid chain. They are ideal emulsifiers as they keep oil and water mixed.
- Sterols contain a multi-ring structure. Cholesterol serves important body functions such as vitamin D and hormone synthesis and is important in the cell membrane and brain structure.
- List the oils, snacks, spreads, or sauces in your home. Do they contain saturated or unsaturated fatty acids?
- Name the characteristic that differentiates a triglyceride from a phospholipid. Describe the properties of phospholipids. Discuss their role in forming cell membranes. Explain their role as an emulsifier.
- Think about your favorite restaurant and the food you like to order there. What type of fatty acids does a typical meal that you eat there have? Discuss the health benefits and possible drawbacks. What foods would you add to enhance your meal? What foods should you consider avoiding?
- Consider ways you could substitute saturated fats for unsaturated fats in your diet. Give specific examples.