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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