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Fat

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Fat

  1. Brain fats and body fats
    Dr. Michael Schmidt in his book “Wonderful Fats” showed that the fats that lead to fullness are different from the fats needed to build the brain. Cows, for example, give their calves milk with a high content of fat, which ensures rapid growth of the body, but cow's milk contains a low level of substances necessary for rapid brain growth. The milk of each species is adapted to
  2. FOOD FATS
    By their nature, edible fats are divided into animal and vegetable fats. In human nutrition, combined fats are also used, which include fats of plant and animal origin. Fats used in the diet are not chemically pure substances, but are a mixture of complex composition. In addition to their own fat, they include protein and mucous substances, pigments,
  3. Fat
    Fats are like a natural food concentrate that can provide the body with a large amount of energy in a small volume. At the same time, they participate in the most important processes of vital activity and are an indispensable part of the cellular protoplasm. It has also been established that some components of fats are irreplaceable nutrition factors and are of great importance for normal
  4. Fat
    Currently, well-tolerated fat emulsions are obtained. To do this, use certain vegetable fats (triglyierides), for example, soybean oil, which is stabilized by emulsifiers. Fat particles should be less than 1 micron. Since fats are insoluble in water, they do not have an osmotic effect, which allows them to be used in high concentrations (for example, 200 g / l). They are not
  5. FATS AND THEIR MEANING IN FOOD
    Fats in the human body play both energy and plastic role, being a structural part of the cells. Fats serve as a source of energy, surpassing the energy of all other nutrients. During the burning of 1 g of fat, 37.7 kJ (9 kcal) is formed, while at the burning of 1 g of carbohydrates and 1 g of proteins - 16.7 kJ (4 kcal). Fats are good solvents of a number of vitamins and sources
  6. Wonderful fats
    Fat is the most valuable nutrient in your milk. This may surprise you, as nutritionists advise adults to prefer low-fat foods, and as a result fat begins to seem almost evil. But the right fats are needed to nourish the growing brain. Your child’s brain is tripled in the first year of life, and fats make up 60 percent of brain tissue. Fat
  7. USEFUL FATS.
    Almost all of this book is devoted to neutral fat (triglycerides), which is deposited in humans under the skin, in capsules of internal organs and serves as a source of fatty acids that saturate the blood. Nothing but trouble from the excess of such fat, we will not get. But there are also “beneficial fats” - phospholipids. A mixture of their compounds can be combined under the name "lecithin". Phospholipids are not capable of leading
  8. Dietary Fats
    Dietary fats are composed of glycerol esters and higher fatty acids. The most important component that determines the properties of fats are fatty acids. They are divided into saturated (limit) and unsaturated (unsaturated). The highest value in the degree of distribution in food products and their properties are saturated acids (butyric, stearic, palmitic), which are found in
  9. FOOD FATS
    Morphology and chemistry of fatty materials. Raw material for the production of animal fats is the fatty tissue of slaughter animals, called raw fat, which, depending on the type of livestock, is divided into beef, mutton, pork, and each species, taking into account the features of preparation for processing, into two groups: the first and second. The fat of the first group includes the omentum, periephric, mesenteric,
  10. Fat
    Function The fats that make up the food provide the infant and young child with energy, essential fatty acids, and fat-soluble vitamins A, D, E, and K. Fats also increase the palatability of food, thereby contributing to the consumption of more energy. In addition, several fatty acids, especially long chain polyunsaturated fatty acids, perform quite
  11. Hygienic characteristics of fats
    Fats are composed of fatty acid triglycerides and lipids. When splitting 1 g of fat gives 9.3 kcal. Fats are a giant source of energy, are included in the structural part of cells and their membranes. Carries out safety function from overcooling, from blows, bruises. Per day, the need is 90-150 g of fat (as much as protein). Sources: lard, butter, sour cream, cheeses,
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