FATS or Lipids Lipids.: Nutrition and Diet Theraphy Lecture Notes On Fats

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NUTRITION AND DIET THERAPHY

LECTURE NOTES ON FATS

FATS or Lipids
 Fats, oils, and waxes belong to the group of naturally
occurring organic materials called - lipids.
 Lipids are those constituents of plants or animals which
are insoluble in water but soluble in other organic
solvents.
 Most concentrated form of energy
 Contains 9 calories per gram fat or 1 gram = 9 Kcal
 It is recommended 15-25% fat in the diet
 The basic unit of fat is called “triglyceride”, which consist
of molecule of glycerol attached to the 3 fatty acids

3 Forms Fatty Acids


1) Saturated Fats
 Shown to raise blood cholesterol.
 Considered the most “dangerous” type of fat that lead
to raise blood cholesterol may lead to coronary heart
disease
 Difficult to metabolize causing weight gain
 Sources: butter, lard, meat, cheese, eggs, coconut oil,
chocolate, cakes, cookies

2) Monounsaturated fats
 lower level of “bad” cholesterol
 Sources: Vegetable oil, peanut, soybean, corn, olive oil,
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS

canola oil

3) Polyunsaturated Fats
 Lower levels of total cholesterol.

Classes:
1) Omega 3
 have a positive effect on reducing mortality from
cardiovascular disease.
 Reduced blood clotting tendency and reduced blood
pressure.

2) Omega 6
 “Linoleic acid” polyunsaturated fatty acid.
 lowers cholesterol levels in the blood and helps in the
prevention of heart disease.
 Sources of Polyunsaturated fats : unrefined safflower,
corn, sesame, soybean, sunflower oil, seeds, nuts, dark
green vegetables.

Functions:
1) Important source of calories to provide a continuous
supply if energy.
2) Protein sparing
3) Maintain the constant blood temperature
4) Cushions vital organs such as kidney against injury
5) Facilitates the absorption of fat soluble vitamins
(A,D,E,K)
6) Provides satiety and delays onset on hunger.
7) Contributes flavor and palatability to the diet.
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS

Cholesterol
 Cholesterol is a major component of all cell membranes.
 It is required for synthesis of sex hormones, bile acids,
and vitamin D.
 It is also a precursor of the steroid hormones.
 Cholesterol is also made in the body and is taken also
thru foods
 But Cholesterol is a major factor in the development of
heart diseases
 Daily intake should not exceed 300 mg./day

Sources of Dietary Cholesterol


 Richest: egg yolk, fish roes, mayonnaise and shell fish.
 Moderate : Fat on meat, duck, goose, cold cuts, whole
milks, cream, ice cream, cheese, butter and most
commercially made cakes, biscuits and pastries.
 Poor : All fish and fish canned in vegetable oil, very lean
meats, poultry without skin, skimmed milk , low fat
yogurt and cottage cheese.
 Cholesterol free : All vegetables, and vegetable oils, fruit
(including avocados and olives), nuts, rice, egg white and
sugar.

Vocabularies:
Lipid – Any of a group of organic compounds, including the
fats, oils, waxes, sterols, and triglycerides, that are insoluble
in water but soluble in nonpolar organic solvents, are oily to
the touch.
Fat - Any of various soft, solid, or semisolid organic
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS

compounds constituting the esters of glycerol and fatty acids


and their associated organic groups.
Oil – is liquid at room temperature soluble in various organic
solvents such as ether but not in water
Cholesterol – is a form of fat in animal origin that is a
factor in the development of heart disease.
Transfats - fatty acids that are produced when
polyunsaturated oil are hydrogenated to make them more
solid. Thus raise the level of blood cholesterol.
Hydrogenated fats – unsaturated oil undergone hydrogenation
to make them more solid and less resistant to heat.
Low Density Lipoprotein (LDL) - A complex of lipids and
proteins, with greater amounts of lipid than protein, that
transports cholesterol in the blood. High levels are associated
with an increased risk of atherosclerosis and coronary heart
disease.
High Density Lipoprotein (HDL) - A complex of lipids and
proteins in approximately equal amounts that functions as a
transporter of cholesterol in the blood. High levels are
associated with a decreased risk of atherosclerosis and
coronary heart disease.

10 Foods High Transfats


1. Spreads – mayonnaise, margarine, butter
2. Package foods – cake mixes, biscuits
3. Soups – noodle soups
4. Fast foods – Mcdonalds, Kentucky Fried Chicken
5. Frozen foods – frozen pies, pizza, breaded fish sticks,
breaded chicken
6. Baked goods – cupcakes
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS

7. Cookies & cakes


8. Donuts
9. Cream Filled cookies
10. Chips & Crackers

Sources of Fat
1) Animal Fats – fat from meat, fish, poultry, milk, milk
products and eggs.
2) Vegetable Fats – margarine, seed and vegetable oil, nuts
3) Visible Fats – butter, cream, margarine, lard, fish liver
oils, pork fat
4) Invisible Fats – cheeses, olives, cakes, nuts, pastries

Diseases:
1) Heart Disease
2) Cancer

3) Obesity

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