FATS 2.pptx PDF

 Fat Is… The most concentrated source of food energy  Ruby-throated humming bird Ruby-throated Hummingbirds fly non-stop between New England and West Indies (approximately 2400 km) at a speed of 40 km/h for 60 hours. This is possible only due to the stored fat.  Oth...

 Fat Is… The most concentrated source of food energy  Ruby-throated humming bird Ruby-throated Hummingbirds fly non-stop between New England and West Indies (approximately 2400 km) at a speed of 40 km/h for 60 hours. This is possible only due to the stored fat.  Other names for fat Lipo Adipose Triglyceride glycerol Characteristics of fats Greasy substances NOT soluble in water Provide a more concentrated source of energy than carbs Fat rich foods are more expensive  Fats are made of what? Made up (mol wt) of Carbon (77%) Hydrogen(12%) and Oxygen (11%) yield 2.25 times more energy than carbohydrates or proteins  Functions of Fat Supplies Energy Carries Vitamins A, D, E and K through the body Provides a reserve store of energy Promotes healthy skin Promotes normal cell growth Acts like a “cushion”and heat regulator to protect your heart, liver and other vital organs It helps you feel full longer Adds flavor to food  Sources Animals - meats, butter, cheese, cream, milk, egg yolks Plants - cooking oils made from sunflower, safflower, sesame seed, corn, peanuts, soybeans, olives, coconut, nuts and chocolate Sources Visible fats Invisible fats  Visible Fat Fat that is easily seen Examples: Butter on a baked potato, layer of fat around a pork chop, etc. Invisible Fat Fat that cannot be detected by the eye Examples: whole milk, some cheese, egg yolks, nuts, avocados, etc. What is Cholesterol? Cholesterol is NOT fat. It is a “fat-like” substance present in all body cells that is needed for many essential body processes. It contributes to the digestion of fat and the skin’s production of vitamin D. Adults manufacture all the cholesterol they need, mostly in the liver. All animals also have the ability to manufacture cholesterol.  Cholesterol In Foods Because all animals make cholesterol, if you eat any animal product, including meat, poultry and fish, you will be consuming some “extra” cholesterol. Other foods high in cholesterol are: Egg Yolks Liver / Organ Meats Some Shellfish  LDL’s and HDL’s A certain amount of cholesterol circulates in the blood. It does not float through the bloodstream on its own, but in chemical “packages” called lipoproteins. There are two major kinds of lipoproteins: 1. LDL’s (Low-Density Lipoprotein) 2. HDL’s (High-Density Lipoprotein)  Low-Density Lipoproteins Takes cholesterol from the liver to wherever it is needed in the body. If too much LDL cholesterol is circulating, the excess amounts of cholesterol can build up in artery walls. This buildup increases the risk of heart disease or stroke. Thus, LDL cholesterol has come to be known as “bad cholesterol.”  High-Density Lipoproteins Picks up excess cholesterol and takes it back to the liver, keeping it from causing harm. Thus, HDL cholesterol has come to be known as “good cholesterol.”  For most people, the amounts and types of fats eaten have a greater effect on blood cholesterol than does the cholesterol itself. The fats found in food, such as butter, chicken fat, or corn oil, are made up of different combinations of fatty acids.  Types of Fat Fatty Acids: Organic acid units that make up fat. There are three types… 1.Saturated 2.Polyunsaturated 3.Monounsaturated  Saturated Fatty Acids Appear to raise the level of LDL (“bad”) cholesterol in the bloodstream Food sources: meat, poultry skin, whole-milk dairy products, and the tropical oils-coconut oil, palm oil, and palm kernel Polyunsaturated Fatty Acids Fats that seem to lower total cholesterol levels. Food sources: many vegetable oils, such as corn oil, soybean oil Monounsaturated Fatty Acids Appear to lower LDL (“bad”) cholesterol and help raise levels of HDL (“good”) cholesterol. Food sources: olives, olive oil, avocados, peanuts, peanut oil and canola oil. Other “Essential” Fatty Acids 1. Linolenic Acid 2. Linoleic Acid They are called “essential” because the body cannot manufacture them. They must be supplied by food a person eats. They are both polyunsaturated fatty acids. They are found in the natural oils of plants and fish. The body needs them for its basic functions, including production of various hormones.  Deficiencies Ketosis – catabolism of body fat Fatty Liver – abnormal metabolism of the liver Fatty Liver Picture  Deficiencies Skin lesions, hair loss and reduced growth rate  Location and Natural Sources of Fat Animal Body Subcutaneous Surrounding internal organs Marbling and Milk