Unit 4 DB: Let's Eat Out!

Lipids Summary

● Lipids include fats, oils, waxes, cholesterol, and certain steroids. ○ Fats are generally solid at room temperature.

■ Animal-based products (meat, dairy, eggs) contain cholesterol. ○ Oils are generally liquid at room temperature.

■ Plant-based products (oils, nuts) typically contain unsaturated fats.

Caloric Value

● Fats provide 9 kilocalories (Calories) per gram! ○ How does this compare to the caloric value of

carbohydrates and proteins?

What makes a fat “good” or “bad”?

Table 1: Lab Results

Food product Liquid at room temp?

Soluble in water?

Less dense than water?

Translucent spot on paper?

Sugar No Yes N/A (dissolves) No

Vegetable Oil Yes No Yes Yes

Corn Oil Yes No Yes Yes

Canola Oil Yes No Yes Yes

Butter No No Yes Yes

Margarine No No Yes Yes

Table 2: Key Concepts ● Lipids have high number of calories per serving...9 Calories per gram! ● Lipids have high % of calories from fat...because lipids are fat! ● Plant-derived lipids (oils) tend to have higher unsaturated fat content but have NO cholesterol

...why not? ● Animal-derived lipids tend to have higher saturated fat content and DO have cholesterol. ● Many companies have eliminated trans fat from their products...why?

Analysis of Data 1. Sugar is water-soluble. (Sucrose is a disaccharide, a simple carb.) 2. Oil is a lipid that is liquid at room temperature. 3. Fats and oils are less dense than water, so they float on water. 4. If a food contains fat or oil, it leaves a translucent, greasy spot on paper. 5. Lipids:

a. Are nonpolar substances (immiscible and insoluble in water). b. Float in water (lower density than water). c. Produce a translucent spot on paper. d. Contain 9 Calories/gram (compared to 4 Calories/gram of carb or protein). e. Generally solid at room temp (butter, animal fat, margarine). f. Generally liquid at room temp (vegetable oil, corn oil, canola oil).

Can you identify or describe any other characteristics of lipids? Use online sources to research.

Analysis of Data (continued)

6. Butter and margarine are both 100% fat (lipid). 7. Butter contains cholesterol. (Margarine is hydrogenated plant oil: NO cholesterol). 8. Vegetable oil is typically made from soybeans. (It is plant-based.) 9. Which foods containing lipids might be less healthy options? Explain/defend your response.