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GRT Task 5
Transcript of GRT Task 5
Fatty acids have several key roles in our body. One, they contribute to our cells membrane in the phospholipid bilayer. Two, fatty acids are consumed and then stored until needed for energy. Glucose is consumed more to be used as energy, but fatty acids provide much more energy once converted to an energy source. Three, fatty acids are utilized as a type of "messenger" throughout the body by functioning as a hormone. (Knowlton, 2014).
GRT Task 5
By Hollyann Fulkerson
There are many consequences to a no-fat diet. One might be thinking they are doing themselves a favor, but many no-fat diets contain a higher amount of carbohydrates or lead to consuming a higher amount of carbohydrates. Fats are an excellent source of energy and by removing it can lead to a severely depressed energy level and constant fatigue. This can lead one to consume a greater amount of carbohydrates, also a source of energy, but will greatly increase your glucose level making your chances of developing diabetes very likely. Also, fatty acids are essential to vitamin absorption in the intestines. When there is a lack of fats the body does not absorb the vitamins in the diet as it should, no matter how many vitamins are consumed. Lastly, fatty acids are very crucial to lowering the risk for heart disease. Consuming good fats "HDL" keeps the bad fat "LDL" low like it should be. If one does not consume fats then then bad fat "LDL" will rise and lead to a higher chance of developing heart disease (Knowlton, 2014).
Saturated fatty acids contain single bonds and hydrogen is spread out evenly. Unsaturated fats contain at least one double bond and hydrogen is not spread out evenly. The double bond occurs because there is a lack of hydrogen. To have hydrogen atoms spread out evenly means that the molecule is saturated. Saturated fatty acids pack well together and are solid at room temperature. Unsaturated fatty acids have a slight bend to their shape due to the double bond and therefore do not pack well, they are also liquid at room temperature. (Wolfe, 2014).