{"id":185,"date":"2017-10-27T17:15:09","date_gmt":"2017-10-27T17:15:09","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/sunynutrition\/?post_type=chapter&p=185"},"modified":"2017-10-30T18:38:38","modified_gmt":"2017-10-30T18:38:38","slug":"2-31-how-does-fat-differ-from-lipids","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/suny-nutrition\/chapter\/2-31-how-does-fat-differ-from-lipids\/","title":{"raw":"2.31 How Does Fat Differ From Lipids?","rendered":"2.31 How Does Fat Differ From Lipids?"},"content":{"raw":"
\r\n\r\nThe answer you receive from this question will depend on who you ask, so it is important to have an understanding of lipids and fats from a chemical and nutritional perspective.\r\n\r\nTo a chemist, lipids consist of:\r\n\r\nTriglycerides\r\n\r\nFatty Acids\r\n\r\nPhospholipids\r\n\r\nSterols\r\n\r\nThese compounds are grouped together because of their structural and physical property similarities. For instance, all lipids have hydrophobic (water-fearing) properties. Chemists further separate lipids into fats and oils based on their physical properties at room temperature:\r\n\r\nFats are solid at room temperature\r\n\r\nOils are liquid at room temperature\r\n\r\nFrom a nutritional perspective, the definition of lipids is the same. The definition of a fat differs, however, because nutrition-oriented people define fats based on their caloric contribution rather than whether they are solid at room temperature. Thus, from a nutrition perspective:\r\n\r\nFats are triglycerides, fatty acids, and phospholipids that provide 9 kcal\/g.\r\n\r\nThe other difference is that from a caloric perspective, an oil is a fat. For example, let's consider olive oil. Clearly, it is an oil according to a chemist definition, but from a caloric standpoint it is a fat because it provides 9 kcal\/g.\r\n\r\nThe following sections will discuss the different lipid classes introduced above in detail.\r\n\r\n

No References<\/h3>\r\n\r\n<\/div>","rendered":"
\n

The answer you receive from this question will depend on who you ask, so it is important to have an understanding of lipids and fats from a chemical and nutritional perspective.<\/p>\n

To a chemist, lipids consist of:<\/p>\n

Triglycerides<\/p>\n

Fatty Acids<\/p>\n

Phospholipids<\/p>\n

Sterols<\/p>\n

These compounds are grouped together because of their structural and physical property similarities. For instance, all lipids have hydrophobic (water-fearing) properties. Chemists further separate lipids into fats and oils based on their physical properties at room temperature:<\/p>\n

Fats are solid at room temperature<\/p>\n

Oils are liquid at room temperature<\/p>\n

From a nutritional perspective, the definition of lipids is the same. The definition of a fat differs, however, because nutrition-oriented people define fats based on their caloric contribution rather than whether they are solid at room temperature. Thus, from a nutrition perspective:<\/p>\n

Fats are triglycerides, fatty acids, and phospholipids that provide 9 kcal\/g.<\/p>\n

The other difference is that from a caloric perspective, an oil is a fat. For example, let’s consider olive oil. Clearly, it is an oil according to a chemist definition, but from a caloric standpoint it is a fat because it provides 9 kcal\/g.<\/p>\n

The following sections will discuss the different lipid classes introduced above in detail.<\/p>\n

No References<\/h3>\n<\/div>\n\n\t\t\t
\n\t\t\t

Candela Citations<\/h3>\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
CC licensed content, Shared previously<\/div>