College of Nursing

NCM 105A
NUTRITION AND DIET THERAPY
LABORATORY

LABORATORY EXERCISE NO. 8

Macronutrients—Fats

Name: _________________________________________________________ Date Due: _________________________ Year

and Section: ______________________________________________ Date Submitted: ____________________ Professor:
______________________________________________________ Score: _____________________________

Some fats are visible, such as those in butter, shortening, and oil. Others, however, are invisible, fuzik as in
milk, egg yolk, and certain food mixtures.
Fat is not bad at all. It insulates the body. It also makes food taste better. An excess of it, however, mils
Lead to weight gain and heart disease.
In planning menu with fat restriction, be guided by the Recommended Diet Modifications to lease
Dietary Fat as shown in the table below.

Recommended Diet Modifications to Decrease Dietary Fat

(25 Grams or 50 Grams Fat)
Food Groups Choose Decrease

BEVERAGES Skim milk (liquid, powdered, and evaporated) 1%-2% whole milk, buttermilk made from
2 or more servings of milk and dairy products skim buttermilk, skim chocolate milk, coffee, whole milk, chocolate milk, evaporated
per day tea, other non-dairy products milk, cream

BREADS AND CEREALS Whole-grain breads, enriched breads, Biscuits, breads containing eggs or cheese,
6 to 11 servings per day saltines, soda crackers, English muffins, sweet rolls, pancakes, French toast,
whole-grain or enriched bagels, flour doughnuts, waffles, fritters, muffins, egg
tortillas bagels, popovers, snack crackers with added
fat, snack chips, stuffing, fried tortillas

Granola-type cereals, buttered popcorn

Whole-grain cereals except regular granola-
type cereals, low-fat granola cereals,
unbuttered popcorn

FRUITS Fresh, frozen, canned or dried fruit; fruit juices Avocado

2 or 4 servings per day

VEGETABLES All fresh, frozen or canned vegetables Buttered, au gratin, creamed, or fried
3 to 5 servings per day prepared without fats, oils, or fat-containing vegetables unless made with allowed fat
sauces allowance

POTATOES Potatoes, rice, barley, noodles, Fried potatoes, fried rice, potato chips,
spaghetti, macaroni, and other chow mien noodles
pastas

MEATS AND MEAT SUBSTITUTES Poultry: breast meat without skin Any fried, fatty, or heavily marbled meat, fish,
For 50 g fat diet — 6 oz Veal: all cuts or poultry
For 25 g fat diet — 5 oz Lean beef: USDA good or choice cuts Poultry: duck, goose
 Recommended preparation methods (round, sirloin, flank steak, tenderloin, and Beef: most USDA prime cuts of beef, ribs,
are broiling, roasting (on rack), grilling or chopped beef); roast (rib, chuck, rump); corned beef
boiling; weigh meat after cooking steak (cube, porterhouse, T-bone); Pork: spareribs, ground pork
meatloaf made with ground beef (95% sausage (patty or link), ham hocks, pigs'
lean) feet, chitterlings
Lamb: patties (ground lamb)
Fish: tuna (packed in oil), salmon (packed in
oil) Most luncheon meats including bologna,
salami, pimiento loaf

MEATS AND MEAT SUBSTITUTES Lean pork: fresh, canned, cured Sausage: Polish, Italian, knockwurst,
For 50 g fat diet — 6 oz or boiled, ham; Canadian bacon; smoked bratwurst, frankfurter; legumes
For 25 g fat diet — 5 oz tenderloin; chops; loin roast; Boston cooked with added fat
Recommended preparation butt; cutlets
methods are broiling, roasting (on rack), Lean lamb: chops, leg, or roast
grilling or boiling; weigh meat after cooking

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Fish: all fresh, frozen, or canned in water; crab
lobster, scallops, shrimp, clams, oysters, tuna;
herring (uncreamed or smoked), sardines
(canned, drained) salmon (canned in water)
Luncheon meats; 95% fat-free; lean ham,
turkey, or beef

DESSERTS AND SWEETS Sherbet, fruit ice, gelatin, angel food All other cakes, cookies, pies, and
In moderation cake, vanilla wafers, graham crackers, pastries; puddings made with white
meringues, pudding made with skim milk or eggs; cream puffs, butter,
milk, fat-free coconut, chocolates, and cream
commercial baked products, non-fat ice candies
cream, frozen yogurt, sugar, honey, jelly, jam,
marmalade, molasses, maple, syrup,
sourballs, gumdrops, jelly beans,
marshmallows, hard candy, cocoa
powder

I. Objectives
Fat has some beneficial or good qualities, but when one eats too much or too little of it, ill health can
follow. Low-density lipoprotein (LDL) is referred to as "bad" cholesterol while high-density lipoprotein (HDL) is
known as "good" cholesterol.
At the end of the 3-hour laboratory session, you should be able to:
1. identify the sources of saturated, polyunsaturated, and monounsaturated fatty acids;
2. recognize the importance of these fatty acids in one's diet; and
3. plan and prepare meals for individuals requiring modifications of fat intake.

II. Procedures
Groups 5 and 6: Case #3. An individual who is obese and has a high level of triglycerides in the body
1. Calculate and plan a low diet using 2,000 kcalories. Prepare a sample menu plan for breakfast.

Table 8-1. Meal Plan for a Low-Fat Diet

Food No. of CHO PRO FAT ENERGY Meal Distributions

Exchange Exchanges kcal
g g G B L D Sn

I. Veg A
Veg B

II. Fruits

III. Milk

IV. Rice

V. Meat

VI. Sugar

VII. Fat

Total

Table 8-2. Sample Breakfast Menu

Menu Household Measure

1. Discuss the following and write the answers in Table 8-2.

2.1 Fat-related diseases
2.2 Symptoms
2.3 Causes
2.4 Prevalence
2.5 Dietary changes

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Table 8-3. Worksheet for Fat-related Diseases

Diseases Symptoms Causes Prevalence Dietary Changes

III. Questions for Discussion
1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acis (DHA) important?
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What are the health effects of lipids?
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What are the benefits derived from omega-3 polysaturated fats?
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Which is better, butter or margarine? Why?
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