1 Lipids Lipids are biomolecules that contain fatty acids or a steroid nucleus. soluble in organic solvents, but not in water. named for the Greek word lipos, which means fat. extracted from cells using nonpolar organic solvents. natural components of cell membranes, fat-soluble vitamins, and steroid hormones.
2 Lipids There are 2 types of lipids; those that contain the structural component of a fatty acid; and those that contain the structural component of a four member steroid molecule.
3 Types of Lipids The lipids that contain fatty acids are waxes, fats and oils (triacylglycerols), glycerophospholipids, and prostaglandins. The types of lipids that do not contain fatty acid chains are steroids.
4 Types of Fatty Acid Lipids
5 Learning Check Which lipids contain the alcohol glycerol? A. steroids and waxes B. triacylglycerols and glycerophospholipids C. sphingolipids and glycerophospholipids D. glycerophospholipids and waxes
6 Solution Which lipids contain the alcohol glycerol? A. steroids and waxes B. triacylglycerols and glycerophospholipids C. sphingolipids and glycerophospholipids D. glycerophospholipids and waxes Answer is B. Triacylglycerols and glycerophospholipids contain the alcohol glycerol.
7 Fatty Acids Fatty acids contain long-chain hydrocarbons with a carboxylic acid. typically contain 12 to 18 carbon atoms. are insoluble in water. can be saturated or unsaturated.
8 Fatty Acid Formulas The formulas for fatty acids are written as condensed structural formulas. skeletal formulas.
9 Saturated Fatty Acids Saturated fatty acids have only single C C bonds. molecules that fit closely together in a regular pattern. have properties similar to alkanes.
10 Saturated Fatty Acids
11 Unsaturated Fatty Acids Unsaturated fatty acids have one or more double bond. that are naturally occurring have one or more cis double bond insert picture of cis and trans fatty acid from top of pg 602
12 Monounsaturated Fatty Acids Unsaturated fatty acids with one double bond are called monounsaturated fatty acids. Insert table 17.1 monounsaturated fatty acids.
13 Polyunsaturated Fatty Acids Unsaturated fatty acids with more than one double bond are called polyunsaturated fatty acids. Insert table 17.1 polyunsaturated fatty acids.
14 Properties of Saturated Fatty Acids Saturated fatty acids fit closely together in a regular pattern. are solids at room temperature.
15 Properties of Unsaturated Fatty Acids Unsaturated fatty acids have kinks in the fatty acid chains. do not pack closely. are liquids at room temperature. kinks in chain
16 Prostaglandins Prostaglandins have 20 carbon atoms in their fatty acid chains. differ by the substituents attached to the 5-carbon ring.
17 Prostaglandins and Physiological Effects Prostaglandins have potent physiological effects. Some increase blood pressure. Some lower blood pressure. Some stimulate contractions and relaxation of smooth muscle in the uterus during the birth process and menstrual cycle. When tissues are injured, arachidonic acid in the blood is converted to PGE 1 and PGF 2 that produce inflammation and pain in the area.
18 NSAIDs and Prostaglandins Several nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin, block production of prostaglandins decreasing pain, inflammation, and fever. Insert Picture of arachidonic acid conversion, top page 605.
19 NSAIDs and Prostaglandins Other NSAIDs include naproxen (Aleve and Naprosyn), ketoprofen (Actron), and nabumetone (Relafen). Long-term use of such products can result in liver, kidney, and gastrointestinal damage.
20 Omega-3 and Omega-6 Fatty Acids Fish and vegetable oils have high levels of unsaturated fats. In vegetable oils, they are mostly omega-6 with the first at C6. Linoleic acid In fish oils, they are mostly omega-3 with the first at C3. CH 3 CH 2 (CH CH CH 2 ) 3 (CH 2 ) 6 COOH 1 3 Linolenic acid
21 Omega-6 and Omega-3 Fatty Acids
22 Omega-3 Fatty Acids Omega-3 fatty acids lower the tendency of blood platelets to stick together, thereby reducing the possibility of blood clots. can help reduce risk of heart disease. are found in salmon, tuna, and herring.
23 Learning Check Draw the condensed structural formulas for each of the fatty acids with 10 carbon atoms that follow. A. saturated
24 Learning Check Draw the condensed structural formulas for each of the fatty acids with 10 carbon atoms that follow. B. monounsaturated omega-3
25 Learning Check Draw the condensed structural formulas for each of the fatty acids with 10 carbon atoms that follow. C. monounsaturated omega-6
26 Solution Draw the condensed structural formulas for each of the fatty acids with 10 carbon atoms that follow. A. saturated CH 3 CH 2 CH 2 CH 2 CH 2 CH 2 CH 2 CH 2 CH 2 COOH B. monounsaturated omega-3 C. monounsaturated omega-6
27 Waxes Waxes are esters of saturated fatty acids and long-chain alcohols each containing 14 to 30 carbon atoms. coatings that prevent loss of water from leaves of plants.
28 Typical Waxes
29 Fats and Oils: Triacylglycerols Fats and oils are also called triacylglycerols. triesters of glycerol. produced by esterification. formed when the hydroxyl groups of glycerol react with the carboxyl groups of fatty acids. a major form of energy storage for animals. Insert picture of polar bear pg 608
30 Triacylglycerols In a triacylglycerol, glycerol forms ester bonds with three fatty acids. Insert structure top pg 608 as shown:
31 Formation of a Triacylglycerol Most naturally occurring fats and oils are mixed triacylglycerols that contain glycerol bonded by ester bonds to two or three different fatty acids, typically palmitic acid, linoleic acid, and stearic acid. One possible structure follows.
32 Learning Check Draw the condensed structural formula for glyceryl tripalmitoleate (tripalmitolein).
33 Solution Draw the condensed structural formula for glyceryl tripalmitoleate (tripalmitolein).
34 Fats and Oils Fats and oils are one of the three energy sources provided by diet. Nutritionists recommend that less than 30% of the daily dietary caloric intake by derived by fats. Fats provide more energy per gram than carbohydrates and protein When calculating calories from fat, multiply by 9, for carbs and protein multiple by 4.
35 Properties of Fats and Oils A triacylglycerol that is usually called a fat is solid at room temperature. is prevalent in meats, whole milk, butter, and cheese. A triacylglycerol that is usually called an oil is liquid at room temperature. is prevalent in plants, such as olive and safflower.
36 Oils Oils with Unsaturated Fatty Acids have more unsaturated fats. have cis double bonds that cause kinks in the fatty acid chains. cannot pack triacylglycerol molecules as closely together as in fats. are liquids at room temperature.
37 Triacylglycerol with Unsaturated Fatty Acids Unsaturated fatty acid chains have kinks that do not allow close packing, such as those in olive oil.
38 Saturated and Unsaturated Fatty Acids In Fats and Oils Vegetable oils are liquids at room temperature because they have a higher percentage of unsaturated fatty acids than do animal fats.
39 Chemical Properties of Triacylglycerols The chemical reactions of triacylglycerols are similar to those of alkenes and esters. In hydrogenation, double bonds in unsaturated fatty acids react with H 2 in the presence of a Ni or Pt catalyst. In hydrolysis, ester bonds are split by water in the presence of an acid, a base, or an enzyme.
40 Hydrogenation of Glyceryl Trioleate In a hydrogenation reaction, H 2 adds across the double bond to form a carbon carbon single bond.
41 Hydrogenation of Oils The hydrogenation of oils converts double bonds to single bonds, adds hydrogen (H 2 ) to the carbon atoms of double bonds, produces solids, such as margarine and shortening
42 Cis and Trans Fatty Acids Unsaturated fatty acids can be cis with bulky groups on the same side of, or trans with bulky groups on opposite sides of.
43 Trans Fatty Acids and Hydrogenation Trans fatty acids are formed during hydrogenation when cis double bonds are converted to an undesirable side product with a trans double bond. in the body behave like saturated fatty acids. are estimated to make up 2 4% of our total calories. The American Heart Association recommends the use of soft margarine, which is only slightly hydrogenated and therefore has fewer trans fatty acids.
44 Trans Fats In vegetable oils, the unsaturated fats usually contain cis double bonds. during hydrogenation, some cis double bonds are converted to trans double bonds (more stable), causing a change in the fatty acid structure.
45 Formation of Trans Fats
46 Learning Check Identify each statement as true (T) or false (F). A. There are more unsaturated fats in vegetable oils. B. Hydrogenation of oils converts some cis-double bonds to trans-double bonds. C. Animal fats have more saturated fats.
47 Solution Identify each statement as true (T) or false (F). T A. There are more unsaturated fats in vegetable oils. T B. Hydrogenation of oils converts some cis-double bonds to trans-double bonds. T C. Animal fats have more saturated fats.
hapter 15 15.1 15.2 Fatty Acids are biomolecules that contain fatty acids or a steroid nucleus. soluble in organic solvents, but not in water. named for the Greek word lipos, which means fat. extracted
CHEM 121. Chapter 19, Name: Date: 1. A lipid is any substance of biochemical origin that is A) soluble in water but insoluble in nonpolar solvents B) insoluble in both water and nonpolar solvents C) insoluble
(Woods) Chem-131 Lec-19 09-4 Lipids 1 Lipids Classifying Lipids Triacylglycerols (triglycerides): a storage form of energy not required for immediate use. Phospholipids, p sphingolipids, p and cholesterol
The Structure and Function of Macromolecules: Carbohydrates, Lipids & Phospholipids The FOUR Classes of Large Biomolecules All living things are made up of four classes of large biological molecules: Carbohydrates
(Woods) Chem-131 Lec-19 09-4 Lipids 1 Lipids Triacylglycerols (triglycerides): a storage form of energy not required for immediate use. Phospholipids, sphingolipids, and cholesterol (together with proteins)
LECTURE OUTLINE Chapter 5 The Lipids: Fats, Oils, Phospholipids and Sterols I The THREE types of LIPIDS A. Triglycerides (fats & oils)- the MAJOR type of lipid in food and humans. 1. 2 parts of triglyceridesa)
Ch24_PT MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Substances originating in plant or animal material and soluble in non-polar organic solvents
Lecture 4: Review of Lipids (Ch. 9) Adipocytes or fat cells LIPIDS A class of biological molecules (i.e., are of biological origin) defined by low solubility in water and high solubility in non-polar solvents
Chapter 3 CHEMICAL MODIFICATION OF OILS AND FATS From the fats and oils obtained from natural resources, the majority of them are used directly or just after refinement. While the others are used after
Triglycerides (TG) should actually be called triacylglycerols (TAG). TG or TAG are molecules with a glycerol (a carbohydrate) backbone to which are attached three acyl groups. They represent a concentrated
Carbohydrates, proteins and lipids Chapter 3 MACROMOLECULES Macromolecules: polymers with molecular weights >1,000 Functional groups THE FOUR MACROMOLECULES IN LIFE Molecules in living organisms: proteins,
Exam 4 Outline CH 105 Spring 2012 You need to bring a pencil and your ACT card. Chapter 24: Lipids 1. Describe the properties and types of lipids a. All are hydrophobic b. Fatty acid-based typically contain
Bio 100 Molecules of cells 1 Chapter 3 Molecules of Cells Compounds containing carbon are called organic compounds Molecules such as methane that are only composed of carbon and hydrogen are called hydrocarbons
Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session
Chapter 5 Fats, Oils, and Other Lipids Slide Show developed by: Richard C. Krejci, Ph.D. Professor of Public Health Columbia College 9.30.15 Objectives for Chapter 5 1. Describe the three classifications
An introduction to the biochemistry of diet. SEPA BioScience Montana Module 3 Introduction: The following provides a basic introduction to the biochemistry of three major nutritional components of your
Elements in Cells The living substance of cells is made up of cytoplasm and the structures within it. About 96% of cytoplasm and its included structures are composed of the elements carbon, hydrogen, oxygen,
BIOLOGICAL MOLECULES OF LIFE C A R B O H Y D R A T E S, L I P I D S, P R O T E I N S, A N D N U C L E I C A C I D S The Academic Support Center @ Daytona State College (Science 115, Page 1 of 29) Carbon
Chemical Basis of Life Module A Anchor 2 Key Concepts: - Water is a polar molecule. Therefore, it is able to form multiple hydrogen bonds, which account for many of its special properties. - Water s polarity
Name Period Concept 5.1 Macromolecules are polymers, built from monomers 1. The large molecules of all living things fall into just four main classes. Name them. 2. Circle the three classes that are called
1 Lab 2 Biochemistry Learning Objectives The lab has the following learning objectives. Investigate the role of double bonding in fatty acids, through models. Developing a calibration curve for a Benedict
Alkenes, Alkynes, and Aromatic ompounds Alkenes and Alkynes Unsaturated contain carbon-carbon double and triple bond to which more hydrogen atoms can be added. Alkenes: carbon-carbon double bonds Alkynes:
Chapter 9: Lipids Definition: those molecules which can be extracted from biological tissue with a nonpolar solvent Structural relationships of major lipid classes Lipids are essential components of all
Organic Compounds Essential Questions: What is Organic? What are the 4 major Organic Compounds? How are they made? What are they used for? Aristotle: Francesco Redi: What do we already know? Spontaneous
CHAPTER 3 THE CHEMISTRY OF ORGANIC MOLECULES 3.1 Organic Molecules The chemistry of carbon accounts for the diversity of organic molecules found in living things. Carbon has six electrons, four of which
Carbohydrates Lipids Proteins Nucleic Acids Carbon The element of life! All living things contain the element carbon. Organic means it contains carbon The reason for this is because of carbon s ability
Chapter 3: Biological Molecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids Elements in Biological Molecules Biological macromolecules are made almost entirely of just 6 elements: Carbon (C)
Chapter 3: Biological Molecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids Elements in Biological Molecules Biological macromolecules are made almost entirely of just 6 elements: Carbon (C)
Trans Fats Lessons Learned Karen Omichinski, B.H.Ec.,., RD, CDE North Eastman Health Association CDEN Workshop February 9, 2007 Trans Fats: Outline Chemistry History Health Risks of Industrial Trans Fats
Cyclooxygenase and NSAIDs Cyclooxygenase An enzyme responsible for the production of prostaglandins Two forms, COX1 and COX2 Contains two separate active sites for prostaglandin synthase One side contains
arboxylic acids F4 1 ARBXYLI AIDS Structure contain the carboxyl functional group includes a carbonyl (=) group and a hydroxyl (-) group the bonds are in a planar arrangement are isomeric with esters :-
Name: Hour: Elements & Macromolecules in Organisms Most common elements in living things are carbon, hydrogen, nitrogen, and oxygen. These four elements constitute about 95% of your body weight. All compounds
Ice Cream, Cheese, Butter, and Whole Milk: Health Foods? Hallie Lundquist 2B Mrs. Maas 1/4/16 Abstract Not all fats are bad; in fact, we are now finding out that fatty acids which are unique to milk fat
Biological molecules: All are organic (based on carbon). Monomers vs. polymers: Monomers refer to the subunits that, when polymerized, make up a larger polymer. Monomers may function on their own in some
1. The diagram below represents a biological process 5. The chart below indicates the elements contained in four different molecules and the number of atoms of each element in those molecules. Which set
Chapter 5 The Structure and Function of Macromolecule s Most Macromolecules are polymers: Polymer: (poly: many; mer: part) Large molecules consisting of many identical or similar subunits connected together.
Organic Chemistry Lab Experiment 4 Preparation and Properties of Soap Introduction A soap is the sodium or potassium salt of a long-chain fatty acid. The fatty acid usually contains 12 to 18 carbon atoms.
Cholesterol and Triglycerides What You Should Know Michael T. McDermott MD Professor of Medicine Endocrinology Practice Director Division of Endocrinology, Metabolism and Diabetes University of Colorado
Diet and Arthritis Dr Áine O Connor Nutrition Scientist British Nutrition Foundation Outline Background What is arthritis? What are the common forms? Body weight and arthritis Diet and arthritis Nutrients
Introduction Lipids are naturally occuring substances that are arbitrarily grouped together on the basis of their insolubility in water (a polar solvent) and solubility in nonpolar solvents. Lipids include
Recognizing Organic Molecules: Carbohydrates, Lipids and Proteins Oct 15 8:05 PM What is an Organic Molecule? An Organic Molecule is a molecule that contains carbon and hydrogen and oxygen Carbon is found
Macromolecules in my food!! Name Notes/Background Information Food is fuel: All living things need to obtain fuel from something. Whether it is self- made through the process of photosynthesis, or by ingesting
I. Chapter 5 Summary A. Simple Sugars (CH 2 O) n : 1. One C contains a carbonyl (C=O) rest contain - 2. Classification by functional group: aldoses & ketoses 3. Classification by number of C's: trioses,
Margarines and Heart Disease Do they protect? Heart disease Several studies, including our own link margarine consumption with heart disease. Probably related to trans fatty acids elevate LDL cholesterol
Worksheet 13.1 Chapter 13: Human biochemistry glossary α-helix Refers to a secondary structure of a protein where the chain is twisted to form a regular helix, held by hydrogen bonds between peptide bonds
2010 - Beef Cattle In-Service Training Inclusion of Lipids into Beef Cattle Diets Reinaldo F. Cooke, Ph. D. Oregon State University EOARC, Burns What are Lipids? Organic compounds Plant and animal compounds
Cadet Name: Date: 1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. A) True B) False 2. (U4C1L4:G13) Another name for fiber in a diet is. A) vegetables B) laxative C) fruit D)
Chapter 13 Carboxylic Acids, Esters, Amines, and Amides 13.1 Carboxylic Acids Carboxylic Acids A carboxylic acid contains a carboxyl group, which is a carbonyl group (C=) attached to a hydroxyl group (
Omega Fatty Acids Are You Afraid of Fat? Many people are! Have you ever purchased the low or no fat version of a food? Did you know that fat is simply replaced by sugar in these products? Examples: Low
The Molecules of Cells I. Introduction A. Most of the world s population cannot digest milk-based foods. 1. These people are lactose intolerant because they lack the enzyme lactase. 2. This illustrates
Alkanes Chapter 1.1 Organic Chemistry The study of carbon-containing compounds and their properties What s so special about carbon? Carbon has 4 bonding electrons. Thus, it can form 4 strong covalent bonds
Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy
Determination of Specific Nutrients in Various Foods Abstract Humans need to consume food compounds such as carbohydrates, proteins, fats, and vitamins to meet their energy requirements. In this lab, reagents
CHOLESTEROL This factsheet explains what cholesterol is and why too much cholesterol in your blood is harmful. It also provides information regarding cholesterol testing and tips to help reduce your blood
Foods with a high fat quality are essential for healthy diets Dr. H. Zevenbergen Unilever Research&Development Agenda Main dietary sources of fat Basic technology and production of oils, margarines and
1 A COMPARATIVE STUDY OF THE FATTY ACID COMPOSITION OF FORTY MARGARINES AVAILABLE IN SOUTH AFRICA Dr Carl Albrecht Head of Research Cancer Association of South Africa (CANSA) e-mail: firstname.lastname@example.org
Chapter 5 Classification of Organic Compounds by Solubility Deductions based upon interpretation of simple solubility tests can be extremely useful in organic structure determination. Both solubility and
Chapter 2 Chemical Principles I. Chemistry. [Students should read this section on their own]. a. Chemistry is the study of the interactions between atoms and molecules. b. The atom is the smallest unit
Introduction to Biodiesel Chemistry Terms and Background Information Basic rganic Chemistry rganic chemistry is the branch of chemistry that deals with organic compounds. rganic compounds are compounds
Trans Fats What is a trans fat? Trans fatty acids, or trans fats as they are known, are certain fats found in such foodstuffs as vegetable shortenings, margarines, crackers, candies baked goods and many
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
Name: Date: Per: Table # Elements & Macromolecules in rganisms Most common elements in living things are carbon, hydrogen, nitrogen, and oxygen. These four elements constitute about 95% of your body weight.
1 2 3 Functional Groups Alcohols Structures of Alcohols haracterized by group Name: add ol to name of hydrocarbon 3 5 : how many structural isomers? See D-RM Screens 11.5 & 11.6 Methanol Butanol 1-propanol
Beating insulin resistance through lifestyle changes This information is relevant to people at risk for type 2 diabetes, those who already have type 2 diabetes, pre- diabetes, polycystic ovary syndrome
Overview of Lipid Metabolism Learning Objectives By the end of this lecture the students should be able to understand: Classification of Lipids The digestion, absorption and utilization of dietary lipids
The Eskimo Paradox Years ago, scientists were perplexed with the healthy arteries of the Greenland Inuit (Eskimo) population. Although their diet was rich in fatty foods such as salmon, whale, and seal
Fat Facts That Can Help Your Heart Sally Barclay, MS RD LD Nutrition Clinic for Employee Wellness Most Common Risk Factors for Heart Disease High LDL (bad) cholesterol Smoking Low HDL (good) cholesterol
Chapter 2 The Chemistry of Life Worksheets (Opening image courtesy of David Iberri, http://en.wikipedia.org/wiki/file:camkii.png, and under the Creative Commons license CC-BY-SA 3.0.) Lesson 2.1: Matter
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
F A T T Y A C I D S Nomenclature, Characterization, Properties and Utilization Jiří Jonák and Lenka Fialová Institute of Medical Biochemistry, 1st Medical Faculty of the Charles University, Prague FATTY
Introduction To The Zone Why Do We Gain Weight, Get Sick, and Age Faster? Overview of Anti- Inflammatory Nutrition Unique Roles For Each Dietary Intervention Zone Diet Reduction of insulin resistance Omega-3
VEA Bringing Learning to Life Program Support Notes Macromolecules 1 Carbohydrates, Lipids & Nucleic Acids Grades 10 - College 25mins Teacher Notes by Sue Wright, B. Sc., Dip. Ed. Produced by VEA Pty Ltd
Organic Functional Groups Chapter 7 Alcohols, Ethers and More 1 What do you do when you are in Pain? What do you do when you are in a lot of pain? 2 Functional Groups A functional group is an atom, groups
Overview of Fat Digestion and Metabolism in Dairy Cows James K. Drackley Professor of Animal Sciences University of Illinois, Urbana email: email@example.com Introduction Over the last 25 years, the use
CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE What is Cholesterol? What s wrong with having high cholesterol? Major risk factor for cardiovascular disease Higher the cholesterol higher the
reflect A child s building blocks are relatively simple structures. When they come together, however, they can form magnifi cent structures. The elaborate city scene to the right is made of small, simple
Survival Organic Chemistry Part I: Molecular Models The goal in this laboratory experience is to get you so you can easily and quickly move between empirical formulas, molecular formulas, condensed formulas,
Types of Cooking Fats and s - Smoking Points of Fats and s Not all fats are the same. Following are some basics on the various types of fats to help you make sense of what is best for your own body. Saturated
Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.
Carbohydrates, Proteins, and Lipids The three nutrients needed by the body in the greatest amounts are carbohydrates, proteins, and lipids. Nutrients in Food All of these nutrients are called organic compounds,
Recommended Daily Fat Intake Total calories per day Saturated fat in grams Total fat in grams 1,600 18 or less 53 2,000 1 20 or less 65 2,200 24 or less 73 2,500 1 25 or less 80 2,800 31 or less 93 Read
Name Biology 3 ID Number Lab 3 Organic Molecules of Biological Importance Section 1 - Organic Molecules Section 2 - Functional Groups Section 3 - From Building Blocks to Macromolecules Section 4 - Carbohydrates
An alcohol has an OH bonded to an alkyl group; a phenol has an OH bonded directly to an aromatic ring; and an ether has an O bonded to two organic groups. Chapter Fourteen 1 Ethyl alcohol, dimethyl ether,
Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well