![]() ![]() In terms of dietary fats, the most commonly referenced fats include saturated fats, unsaturated fats, trans fats, monounsaturated fats, polyunsaturated fats, and omega-3 fatty acids. They are also highly energy dense and are the most efficient form of energy storage.įats are typically classified based on the bonding of carbon atoms. Although fats, in the context of nutrition, are typically viewed as unhealthy, they have both structural as well as metabolic functions, and are a necessary part of the human diet. Common examples include cholesterol, phospholipids, and triglycerides. Too many carbohydrates in the form of sugar (common in processed foods) can have negative health effects, but more complex carbohydrates (from vegetables, fruits, whole grains, legumes, etc.), particularly those that provide dietary fibers, are beneficial, and necessary for the human body.įats are molecules that are comprised primarily of carbon and hydrogen atoms. Polysaccharides such as cellulose cannot be easily metabolized by many organisms, including humans, but can still provide them with valuable dietary fibers, which helps with digestion. Glucose is a monosaccharide and is one of the key sources of energy for humans, as well as other animals. Monosaccharides and disaccharides are often referred to as "simple carbohydrates," while oligosaccharides and polysaccharides are referred to as "complex carbohydrates." Carbohydrates are often also classified based on the number of saccharides that comprise them: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Sugar is the simplest form of carbohydrate, while starch and fiber are complex carbohydrates.
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