NUTRITION

AND DIET
THERAPY

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

Page 1
 LABORATORY ACTIVITY #2

Name: ___________________________________ Date Due: __________________________

Year/ Section: ____________________________ Date Submitted: ____________________

MACRONUTRIENTS- FATS

Some fats are visible, such as those in butter, shortening, and oil. Others, however, are invisible, such 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, can lead to weight gain and heart disease.

I. Objectives:
At the end of the 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
3. Plan and prepare meals for individuals requiring modifications of fat intake.

II. Procedures:

1. Case #3: An individual who is obese and has a high level of triglycerides in the body. Calculate
and plan a low- fat diet using 2,000 kcal. Prepare a sample menu plan and actual meal for
breakfast.

Sample Menu Househ CHO Proteins Fat CHO Proteins Fat Energy
old (g) (g) (g) (%) (%) (%) (kcal)
Measur
es
Breakfast
a. Soup (optional)
b. Vegetables
c. Fruits/Dessert
d. Rice/ Bread
e. Meat/Poultry/Fish
f. Hot Beverage/ milk

TOTAL

1. Discuss the following and write the answers in the table.

a. Fat- related diseases
b. Symptoms
c. Causes
d. Prevalence
e. Dietary changes

Diseases Symptoms Causes Prevalence Dietary Changes

1. Hypertension  Anxiety  Consume too much salt  According to the  Consuming a diet
 Severe and insufficient amounts most recent poll, heavy in salt can
headaches of fruits and vegetables. 37% of people lead to
 Dizziness  consume an excessive have hypertension.
 Chest pain amount of caffeine- hypertension, Keep your daily
 Difficulty containing beverages, and over 50% of salt intake below
breathing such as coffee or those people are 6g (0.2oz), or
 Blurred vision alcohol. aware that they around one
 Insufficient physical have the ailment. teaspoonful. You
activity. Using the can lower your
 Overweight European criteria blood pressure by
for hypertension eating a low-fat
as a diet that is rich in
categorization fiber, which

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

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 system, 34% of includes
the patients had wholegrain foods
grade 1 like rice, bread,
hypertension and and pasta, as well
26% had isolated as an abundance
systolic of fruits and
hypertension. vegetables.

 Cut back on
 Incidence rates sweets and refined
of gallstones carbs.
illness were 0.60  To support regular
 An internal chemical percent annually gallbladder
2. Gallstone  Fever imbalance of the on average. contraction and
 Jaundice gallbladder's bile. emptying,
 Pain in right  Your bile contains an consume healthy
shoulder excessive quantity of fats such as olive
 Cramping cholesterol. Under oil and fish oil.
 Pain in the right normal conditions, the  Desserts and fried
upper or middle chemical components of foods are common
upper abdomen your bile effectively sources of
breakdown the harmful fats; stay
cholesterol that is away from them.
secreted by your liver.
 You have excessive
levels of bilirubin in
your bile.
 Something is wrong
with the way your
gallbladder empties.

 Sweets, cakes,
biscuits,
processed meats,
 High blood pressure  According to and fatty meats
 Heart failure, defects, these research, should be limited.
infections, and atrial the incidence  Cereal grains,
fibrillation are rate of strokes include
cardiovascular diseases. across the nation wholegrain and
 Suddenly, you're  Obstructive sleep apnea. ranged from 3.95 high-fiber forms
3. Stroke having problems  Cigarette smoking or percent to 5.61 of grains
seeing with secondhand smoke percent, while including wheat,
either eye. exposure. the prevalence barley, oats,
 No known cause  High cholesterol. rate of strokes polenta, pasta,
for a sudden,  Diabetes across the nation noodles, rice,
severe headache. ranged from 0.48 couscous, quinoa,
 Unexpected percent to 6 and polenta.
disorientation, percent. In  Eliminating
difficulty addition to processed meats,
articulating or diabetes, salty snacks, and
comprehending smoking, and pre-made soups
spoken high cholesterol from your diet and
language. levels, replacing
 Experiencing a hypertension saturated fats with
sudden loss of continues to be unsaturated fats
feeling, typically the most often are two other
in a single recognized risk ways to lower
extremity. factor for stroke- your salt intake.
related  Foods that are low
complications. in fat include
white meat, eggs,
tofu, nuts, seeds,
beans, and
legumes. Products

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

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 made from milk,
yoghurt, cheese,
and similar items
—often with less
fat.

 A varied diet that

includes fruits,
vegetables, lean
meats, low-fat
dairy, whole
grains, and other
 According to the protein sources.
findings of a  Consuming too
survey that was many calorie-
carried out in the heavy foods that
Philippines are nutritionally
 Medical Issues and during the deficient is
Drugs. months of July something
 Natural setting. The 2021 and June dietitians advise
 Breathlessness environment has an 2022, 38.6 against.
 Difficulty doing effect on how well we percent of people
physical activity. are able to control our who were
 Low confidence weight. between the ages
and self-esteem.  Eating and moving of 20 and 59
4. Obesity  Snoring about. When caloric were classified
 Feeling isolated intake exceeds caloric as being obese or
 Increased expenditure, weight gain overweight. The
sweating occurs. likelihood of
 Often feeling  Factors contributing to developing
very tired stress, emotional significant
distress, and inadequate illnesses and
sleep. medical
 Genetics conditions, such
as hypertension,
stroke, and type
2 diabetes, is
increased when
an individual is
among the obese.

 Every day, make

sure to eat a wide
range of fruits and
 Liposarcoma vegetables.
affects around  Every day, aim to
2,000 Americans consume at least
annually. five portions of
whole fruits and
vegetables.
 Antioxidants,
found in fruits and
vegetables, can
aid in the body's
 Something that battle against
develops into a cancer.
lump on your  Liposarcomas are  For maximum
body, or extremely uncommon effect, eat a
something that malignancies. The actual rainbow of fruits
already exists mechanism by which and veggies.
but keeps getting soft tissue sarcomas
bigger. grow is unknown to
 Soreness, experts. Some things

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

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 edema, or that could make you
5. Liposarcoma paralysis in the more vulnerable. Some
Cancer region of these include
surrounding inherited disorders,
your growth. radiation therapy for
 Stool that is another cancer, chemical
either black or exposure, and lymph
tarry in color, or system damage.
contains blood

III. Evaluation:
1. Evaluation of the meal plan is based on:
a. Suitability of food served to specific disease conditions; and
b. How the diet can promote good health.

2. Group leader must submit the peer evaluation using the scorecard below:

5= Very Satisfactory
4= Satisfactory
3= Good
2= Fair
1= Poor

Group Members Participation in Participation in Participation in Overall Score

Diet Computation Meal Planning and Group Discussion
Tray Preparation of Disease
Conditions

IV. Questions for Discussion

1. What are the health effects of lipids?
- In addition to serving numerous physiological purposes, lipids are an essential component of a
balanced diet. Lipids are involved in many bodily functions, but they also give energy, help the body
absorb vitamins that are fat-soluble, insulate, and supply important fatty acids.

2. What are the benefits derived from omega- 3 polyunsaturated fats?

- A lower risk of chronic diseases like arthritis, cancer, and heart disease may be associated with the
anti-inflammatory effects of N-3 PUFAs. In addition to controlling blood pressure, they also control
hematic coagulation, glucose tolerance, and the growth and function of the neurological system.

3. Which is better, butter or margarine? Why?

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

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 - People who are overweight or obese are typically told not to eat butter, even if it's a healthier
alternative to margarine. In order to lower the risk of heart disease and elevated blood cholesterol,
low- or no-trans-fat margarine may be the greatest choice for these individuals.

V. Generalization:
VI. I learned in this activity that margarine is the best way to elevate blood cholesterol and
lower the risk of heary disease. And Lipids are a crucial element of a well-rounded diet.
Lipids play a crucial role in various physiological processes, while also serving as a source of
energy, aiding in the absorption of fat-soluble vitamins, providing insulation, and supplying
essential fatty acids. In addition, assimilates vitamins A, D, and E into the bloodstream.
Because of their fat-soluble nature, these vitamins can only be absorbed when fats are
present.

VII. Feedbacks:
- None, because this activity has a complete direction and easy to understand.

KIZZY ANN M. PENAVERDE, RN, LPT NUTRITION AND DIET THERAPY

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