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FatsFats

Important _______________ source 1 gram of fat yields about ______ Calories ______- ______ % of daily caloric intake _______________ nutrient (carbon-containing) Insulate body, protect vital _______________,

aid in _______________ of hormones and in absorption of fat-soluble vitamins

Key sources: milk, butter, meat, and oils

Facts about fatFacts about fat

Fat carries with it many _______________ compounds that give food enticing _______________ and _______________, such as the aroma of frying bacon or french fries

Fat lends _______________ to foods such as _______________ and baked goods

Fat contributes to _______________, the satisfaction of feeling _______________ after a _______________

Facts about fatFacts about fat

The fat of swallowed food triggers a series of _______________ events that _______________ _______________ the _______________ of the stomach and _______________ _______________

Before the _______________ of fullness stops them, people can easily _______________ on fat-rich foods because the delicious taste of fat _______________ eating ... each _______________ can deliver _______________ calories of fat

Facts about fatFacts about fat

Role DescriptionEnergy stores Fats are the body’s chief form of stored energy

Muscle fuel Fats provide most of the energy to fuel muscular work

Emergency reserve Fats serve as an emergency fuel supply in time of illness and diminished food intake

Padding Fats protect the internal organs from shock through fat pads inside the body cavity

Insulation Fats insulate against temperature extremes through a fat layer under the skin

Cell membranes Fats form the major material of cell membranes

Raw materials Fats are converted to other compounds, such as hormones, bile, and vitamin D, as needed

Fats in the bodyFats in the body

Role Description

Nutrient Fats provide essential fatty acids.

Energy Fats provide a concentrated energy source in foods.

Transport Fats carry fat-soluble vitamins A, D, E, & K, and assist in their absorption.

Raw materials Fats provide raw materials for making needed products.

Sensory appeal Fats contribute to taste & smell of foods.

Appetite Fats stimulate the appetite.

Satiety Fats contribute to feelings of fullness.

Texture Fats help make foods tender.

Fats in FoodFats in Food

Composed of one glycerol (an alcohol) and three fatty acid molecules• _______________: Organic compound, three carbons

long, backbone of triglyceride• _______________: Organic acids composed of carbon

chains of various lengths

Classified as _______________ , _______________, & _______________ • Degree of saturation of the fatty acid moleculesA) (# of double bonds between carbon atoms)

TriglyceridesTriglycerides

No _______________ _______________ Solid at room temperature Have _______________ concentration of LDL “Bad-fat” – _______________ cholesterol and

lipid levels in the _______________ – build up in _______________ _______________

Associated with _______________ diseases Source: coconut & palm oil, meats, dairy

products, eggs, many baked products

Saturated FatsSaturated Fats

Found naturally in _______________ amounts in certain foods (e.g., dairy products, beef and lamb)

Formed during the _______________ of liquid

vegetable oils (e.g., canola and soybean oil)

Also created when manufacturers use a

process called “_______________ _______________ .” This process turns liquid oil into a semi-solid form, such as shortening or margarine.

Trans Fatty AcidsTrans Fatty Acids

Food products made with fats or oils with a high proportion of saturated or trans fatty acids have a longer shelf life than products made with oils that contain a higher proportion of other fatty acids.

Typical Canadian diet: margarines (especially hard margarines), commercially fried foods and bakery products (made with shortening, margarine or oils containing partially hydrogenated oils and fats). These products included crackers, cookies, donuts, cakes, pastries, muffins, croissants, snack foods and fried foods, such as french fries and breaded foods.

Trans Fatty AcidsTrans Fatty Acids

Unsaturated fats• _______________ linked to cardiovascular diseases• May _______________ blood _______________ levels• Include monounsaturated & polyunsaturated

_______________ and _______________ fatty acids tend to _______________ your risk of heart disease. They are the _______________ fats, and they _______________ be included in your _______________.

Unsaturated FatsUnsaturated Fats

Monounsaturated• _______________ point of _______________ • Olive, canola, sesame, and peanut oils; nuts such as

cashews, pecans, almonds & peanuts)

Polyunsaturated• _______________ or more points of _______________ • _______________ concentrations of HDL• Foods that contain a high proportion of polyunsaturated

fatty acids: vegetable oils (e.g., soybean, corn and sunflower oil), fatty fish (e.g., salmon &trout), fish oils, flaxseed, sunflower seeds, soybeans and some nuts (e.g., walnuts)

Mono & Poly Unsaturated Mono & Poly Unsaturated FatsFats

Turns _______________ bonds in _______________ fats to _______________ bonds

Yields a more _______________ fat from an oil

_______________ _______________ in pastry and cake products

_______________ trans fatty acids – _______________ blood cholesterol levels

HydrogenationHydrogenation

Fatty lipid (and steroid) collects in body’s tissues

_______________ concentrations found in _______________, _______________ _______________, & liver

_______________ and processed in the _______________

Can be secreted in a substance called _______________

Harden in the gall bladder - _______________

CholesterolCholesterol

_______________ to _______________ well in _______________

Deposits/“plaque” of cholesterol can collect on interior walls of many of body’s major _______________ _______________

_______________ for blood to pass through – _______________ = “_______________ of the arteries”

If arteries block _______________, can lead to heart attack

CholesterolCholesterol

Clusters of lipids associated with _____________, which serve as _______________ vehicles for lipids in _______________ and lymph.

Lipids: a family of _______________ compounds _______________ in organic solvents but not in _______________.

High-density & low-density lipoproteins

LipoproteinsLipoproteins

High-density (HDL): “_______________ cholesterol”• Carries LDL-cholesterol _______________ from artery walls

and out of the bloodstream for _______________

Low-density (LDL): “_______________ cholesterol”• Carries cholesterol _______________ into the system for

use by various body cells • Contributes to the _______________ of arteries• Trans fat raise LDL levels which forecast heart and

artery disease

** Remember: HDL is Healthy. LDL is Less Healthy**

Lipoproteins Lipoproteins

Three lifestyle CDV risk factors:• _______________ • Physical _______________ • A diet high in _______________ fats and

_______________ in vegetables, fruits, and whole grains

Types of CVD• Ischemic heart disease • Cerebrovascular disease (Stroke)

Cardiovascular Disease Cardiovascular Disease (CVD)(CVD)

Ischemic heart disease • Most _______________ type of cardiovascular disease in

Canada (affects women & men equally)• Refers to problems with the _______________ of blood to

the heart muscle. • A _______________ blockage of one or more of the

_______________ arteries can result in a _______________ of enough oxygenated blood (ischemia) thus causing symptoms such as angina (chest pain) and _______________ (shortness of breath).

• A _______________ blockage of an artery causes_______________ (damage to the tissues) or a myocardial infarction, commonly known as a heart attack.

Cardiovascular Disease Cardiovascular Disease (CVD)(CVD)Information fInformation from Public Health Agency of Canadarom Public Health Agency of Canada

Cerebrovascular disease (Stroke) • A problem with the _______________ of blood in the

blood vessels of the _______________ .

• A _______________ with effects lasting _______________ than 24 hours is referred to as a _______________ ischemic attack.

• A _______________ blockage with long-term effects is referred to as a cerebrovascular _______________ (clot) or accident or a stroke.

Cardiovascular Disease Cardiovascular Disease (CVD)(CVD)

Smoking• Contributes to the development of _______________

arteries, _______________ the risk of blood _______________, _______________ oxygen in the blood and increases _______________ _______________ .

Lack of exercise• People who are physically _______________ have

_______________ the risk of having heart disease and a stroke.

Minimizing the risk of CVDMinimizing the risk of CVD

Unhealthy eating• Approximately _______________ of Canadians eat

_______________ than _______________ servings of fresh _______________ and _______________ per day.

• Fresh fruits and vegetables can _______________ the heart and blood vessels. They provide _______________ and contain ______________________, substances which work _______________ the development of _______________ in the _______________ .

Minimizing the risk of CVDMinimizing the risk of CVD

High blood pressureA)Over time, high blood pressure can damage blood

vessel walls causing _______________ that promotes the build-up of _______________ _______________ , a substance that can _______________ and eventually _______________ arteries.

B)Fatty plaque also _______________ the heart, initially causing a _______________ of the heart muscle and eventually causing the heart to _______________.

Minimizing the risk of CVDMinimizing the risk of CVD