lipids and fats
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Transcript of lipids and fats
Lipids and FatsLipids and Fats
.
FactsFactsFats belong to a group of organic
compounds called lipids.Greasy substances that are
insoluble in waterEach gram of fat contains 9
calories.
.
FunctionsFunctionsProvide energyCarry fat-soluble
vitaminsSupply essential
fatty acidsProtect and
support organs and bones
Insulate from coldProvide satiety
after meals
.
Food SourcesFood SourcesAnimal
◦ Fatty meats and fish
◦ Dairy products◦ Whole milk◦ Egg yolk
.
Food SourcesFood SourcesPlant
◦ Vegetable oils and margarine
◦ Nuts and olives◦ Chocolate◦ Avocados
Visible and Invisible FatsVisible and Invisible Fats
Visible fats◦ Fats in foods
that are purchased and used as fats, such as butter or margarine, lard, cooking oils
Invisible fats◦ Fats that are
not immediately noticeable such as those in egg yolk, cheese, cream, and salad dressings
.
Fatty Acid ClassificationFatty Acid ClassificationMay be classified by the body’s
need for them:◦ Essential fatty acids (EFAs)◦ Nonessential
Fatty Acid ClassificationFatty Acid ClassificationMay be classified by degree of
saturation with hydrogen atoms:◦ Saturated◦ Unsaturated
Monounsaturated Polyunsaturated
.
Essential Fatty AcidsEssential Fatty AcidsCannot be synthesized by the body
and must be obtained from the dietTwo families:
1.Omega-32.Omega-6
.
Nonessential Fatty AcidsNonessential Fatty AcidsCan be synthesized by the body
Saturated FatsSaturated FatsUsually solid at
room temperatureIn general, animal
foods contain more saturated fatty acids than unsaturated
Examples: meat, poultry, egg yolks, whole milk, whole milk cheeses, cream, ice cream, butter, chocolate, coconut, palm oil
Monounsaturated FatsMonounsaturated FatsHave one place among the
carbon atoms where there are fewer hydrogen atoms attached then in saturated fats.
Lower low-density lipoprotein (LDL or “bad” cholesterol) when they replace saturated fat in one’s diet
Examples: olive oil, canola oil, avocados, cashew nuts
Recommended: 15% of total daily calories
.
Polyunsaturated FatsPolyunsaturated FatsHave two or more places
among the carbon atoms where there are fewer hydrogen atoms attached then in saturated fats.
Examples: cooking oils made from sunflower, safflower, sesame seeds, or from corn or soybeans; soft margarines whose major ingredient is liquid vegetable oil; and fish
Polyunsaturated FatsPolyunsaturated FatsFoods containing high proportions
of polyunsaturated fats are usually soft or oily
Omega-3 fatty acids (found in fish) lower the risk of heart disease.
Omega-6 fatty acids have a cholesterol-lowering effect.
Recommended: 8% or less of total daily calories
.
Trans-Fatty Acids (TFAs)Trans-Fatty Acids (TFAs)Produced when
hydrogen atoms are added to monounsaturated or polyunsaturated fats to produce a semi-solid product such as margarine or shortening
TFAs raise low-density lipoproteins (LDL) and total cholesterol.
Major source: baked goods and restaurant foods
.
Hydrogenated FatsHydrogenated FatsPolyunsaturated vegetable
oils to which hydrogen has been added commercially to make them solid at room temperature
This process, called hydrogenation, turns polyunsaturated vegetable oils into saturated fats.
Margarine and shortening are made in this way.
.
CholesterolCholesterolCholesterol is a sterol,
a fatlike substance.Exists in animal foods
and body cellsDoes not exist in
plant foodsEssential for the
synthesis of bile, sex hormones, cortisone, and vitamin D
Needed by every cell in the body
Copyright © 2007 Thomson Delmar
Learning, a division of Thomson Learning Inc.
All rights reserved. 5-18
• Your client has been diagnosed with a high cholesterol level greater than 200 mg/dL. Answer the following questions:
What risks are associated with a high cholesterol level?
What can be done to lower a high cholesterol level?
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.
5-22
Copyright © 2007 Thomson Delmar
Learning, a division of Thomson Learning Inc.
All rights reserved. 5-19
• High cholesterol leads to atherosclerosis, a cardiovascular disease in which plaque(fatty deposits containing cholesterol and other substances) forms on the inside of artery walls. This can lead to heart attacks and strokes.
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.
5-23
Copyright © 2007 Thomson Delmar
Learning, a division of Thomson Learning Inc.
All rights reserved. 5-20
• Reduce the amount of total fat, saturated fats, and cholesterol.
• Increase monounsaturated fats in the diet, lose weight, and exercise.
• Increase consumption of soluble dietary fiber.• Medication may be prescribed in some cases.
Daily cholesterol intake should not exceed 300 mg.
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.
5-24
LipoproteinsLipoproteinsIn the initial stages of fat
absorption, bile joins with the products of fat digestion to carry fat.
Later, protein combines with the final products of fat digestion to form special carriers called lipoproteins.
Lipoproteins carry the fat in the blood to the body cells.
LipoproteinsLipoproteinsClassified according
to mobility and density
Types◦ Chylomicrons◦ Very-low-density
lipoproteins (VLDLs)
◦ Low-density lipoproteins (LDLs)
◦ High-density lipoproteins (HDLs)
Low-Density Lipoproteins Low-Density Lipoproteins (LDLs)(LDLs)Composed of 45% cholesterol with
few triglyceridesCarry most of the blood cholesterol
from the liver to the cellsElevated blood levels greater than
130 mg/dL of LDL are thought to be contributing factors in atherosclerosis.
“Bad” cholesterol
High-Density Lipoproteins High-Density Lipoproteins (HDLs)(HDLs)Carry cholesterol from the cells to
the liver for eventual excretionLevels of HDL greater than 35
mg/dL are thought to reduce the risk of heart disease
Exercise, maintaining a desirable weight, and giving up smoking are all ways to increase one’s HDL
“Good” cholesterol
Fat AlternativesFat AlternativesOlestra
◦ Made from carbohydrates and fat
◦ FDA approved for use in snack food
◦ Government requires that food labels indicate olestra “inhibits absorption of some vitamins and other nutrients”
◦ Should be used in moderation
◦ Contains no calories; can cause cramps and diarrhea
Fat AlternativesFat AlternativesSimplesse
◦ Made from egg white or milk protein
◦ Can be used only in cold foods
Oatrim◦ Carbohydrate-based;
derived from oat fiber◦ Can be used in baking
but not frying
(continued)
Dietary RequirementsDietary RequirementsDeficiency symptoms occur when
fats provide < 10% of total daily calories
The Food and Nutrition Board’s Committee on Diet and Health recommends that people reduce their fat intake to 30% of total calories.
Dietary RequirementsDietary RequirementsAmerican Heart Association’s
newest recommendation is to consume ≤ 7% of saturated fats, 8% polyunsaturated fats, and 15% monounsaturated fats.
At present, 36% of calories in U.S. diets is derived from fats.
(continued)
Chef’s TipsChef’s TipsMost fish is lower in fat,
saturated fat. And cholesterol than are meat and poultry
Chicken is twice as fatty as turkey
White meat with skin and dark meat are higher in fat
If buying ground chicken, make sure that it is made only from skinless breast for the least amount of fat
Chef’s TipsChef’s TipsTrimmed veal is leaner
than skinless chickenWhen choosing beef,
you will get the least fat from eye of round, followed by top round and bottom round
Cooking techniques to reduce fat include roasting, grilling, broiling, sauteing, poaching, and braising
Steps in Cooking with Less Steps in Cooking with Less FatFat1. Choose a lean cut (fish, chicken breast,
trimmed meat)2. Order a quality product3. Trim the meat of visible fat4. Use flavorful rubs and marinades to allow
new and creative options (rubs combine dry ground spices such as cinnamon, and finely cut herbs, such as cilantro)
5. Choose a cooking method that will produce a flavorful, moist product, and that adds little or no fat to the food
6. Flavor the dish7. Make the plate attractive
ConclusionConclusionFats provide energy, carry
essential fatty acids and fat-soluble vitamins, protect organs and bones, insulate from cold, and provide satiety after meals.
Composed of carbon, hydrogen, and oxygen and are found in both animal and plant foods
ConclusionConclusionEach gram of fats provides 9
calories.Digestion occurs primarily in
small intestines.An excess of fat in the diet can
result in obesity and possible heart disease or cancer.
Prepared by :Prepared by :
Jamaldin, Kayzel Pearl