©2002 Learning Zone Express 1 Fat - The most concentrated form of food energy (calories).  Food Sources: Butter, vegetable oils, salad dressings, nuts.

Slides:

Advertisements

Similar presentations

Advertisements

Carbs, Fats, and Proteins

Fats. Fat Fat is a necessary part of the diet, it is not a food group, but they do provide essential nutrients Fat is one of the most concentrated sources.

Nutrition for Life: The food we eat

Carbohydrates, Fats, & Proteins

Fats, Carbohydrates, and Proteins

Fats. G What are some foods high in fat? G Solid or liquid G Do not dissolve in water G White portion around meat G What are some foods high in fat? G.

1. Fat Is… a. The most CONCENTRATED source of food energy b. There are 9 calories in every gram of fat c. We should EAT SPARINGLY from foods containing.

polysaccharides (thousands of chemical structures)

Fats & Oils Basic Nutrients Unit.

Fats and Nutrition Lipids in Our Diet.

Nutrition Junior Health Day 3.

NUTRIENTS. CARBOHYDRATES Body’s main source of energy Sugars, starches and fiber 1 gram of carbohydrates = 4 calories Limited storage space for carbohydrates.

Fats. What Are They? Fats are another energy source for our bodies. Fats belong to a larger group of compounds called lipids. Lipids include both fats.

Adipose Tissue II EDDIE SMITHLEAH WAGNER LEAH SANDERSJONATHAN GRIMWOOD FWS.

The Lipids: Fats & Oils. What are Lipids? A family of compounds that includes – Triglycerides (fats & oils) Fats: lipids that are solid at room temperature.

The Lipids. Introduction to Lipids  Lipids – water insoluble component of cells Hydrophobic Hydrophobic Made of the elements: Made of the elements: CarbonCarbon.

Fats Fats have less calories per gram than carbohydrates, protein and alcohol. True False.

1. 2 Healthful Eating Good nutrition involves eating a variety of healthful foods. Nutrition The study of food and how your body uses the substances in.

Fats. Functions of Fat Provides energy Adds flavor to food Helps satisfy the appetite Helps promote growth and healthy skin Protects vital organs Vitamins.

Nutrition Guidelines. Nutrition Requirements: Types and Sources of Nutrients The nutrients are obtained when the foods we eat are digested into compounds.

Types of Fats in Foods Saturated Unsaturated Hydrogenated.

FATS. Fat Fanny 9 Fat Fanny 9 is a friend of Carbo Cal 4 She provides 9 calories for every gram of fat. She provides you with twice as much energy as.

CHAPTER 7 SECTION 1 PAGE Carbohydrates, Fats, & Proteins.

Lipids (fats) Foods/Nutrition.

FATS & OILS Basic Nutrients HUM-FNW Unit 5A. FATS & OILS Fats belong to a group of organic compounds called lipids. From the Greek word “lipos”, meaning.

Know the six basic nutrients and their functions.

 Stores vitamins A, D, E and K  Protects internal organs  Insulates the body from cold and shock  Promotes healthy skin.

LIPIDS Fats and Oils.

FATS. FUNCTIONS OF FATS… Supplies energy Insulates Protects internal organs Carries fat soluble vitamins Is stored for hunger Satiety (tastes good and.

FATS Nutrients:. What are they?  Fats are greasy substances, either solid or liquid, that will not dissolve in water.  Some are easy to see: white portions.

LIPIDS Fats and Oils. Classification of Nutrients 1. Carbohydrates 2. Lipids – 9 calories per gram 3. Protein 4. Vitamins 5. Minerals 6. Water.

Different Types of Nutrients

FAT By Carlos Urreta. Fat Facts  Many people throughout the world consume too much fat in their diets  Fat intake needs vary on age and weight  Following.

FATS WHY DO WE NEED THEM? Fats provide...  A Concentrated Source Of Energy  Dissolves Certain Vitamins  Helps Make Blood Clot  Aids In The Formation.

Part 2: Fats. 6 essential nutrients 1.Carbohydrates 2.Fats 3.Proteins 4.Vitamins 5.Water 6.minerals.

Nutrition for nursing Dr. Fahad Aldhafiri. lipids.

◦ Summarize the role of fats in the diet and suggest ways to eat fat ◦ In moderation.

Fats Nutrient that provides energy, helps growth and repair of cells, and dissolves and carries certain vitamins to cells.

Chapter 7 - Nutrition & Your Fitness

Fats Is important to our diet but the kind of fat is important and the amount.

The Lipid Family.

Chapter 5.2 & 5.3 Nutrients.

Fats Are all fats bad for us?.

Lipids and Oils.

©2002 Learning Zone Express

Nutrition and You.

Fats and Oils Fats and Oils.

Nutrients Chapter 5. lesson 2.

©2002 Learning Zone Express

And Lipids Protein.

FATS Foods and Nutrition.

Lipids Name___________

Nutrition You will be able to:

FATS Good or Bad Thu Zar Myint Chemical Engineer & Food Technologist

There are two different types of nutrients: macronutrients;

Fats Cholesterol Saturated Fats Unsaturated Fats Trans Fats.

Presentation transcript:

©2002 Learning Zone Express 1 Fat - The most concentrated form of food energy (calories).  Food Sources: Butter, vegetable oils, salad dressings, nuts and seeds, dairy products made with whole milk or cream, and meats.  Function in the Body: Provide substances needed for growth and healthy skin. Enhance the taste and texture of food. Required to carry “fat-soluble” vitamins throughout the body. Provide energy.

Structure: Triglyceride ©2002 Learning Zone Express 2 Carbonyl group (-COOH) on the one end of each fatty acid

©2002 Learning Zone Express 3 Types of Fat  Saturated Fat: Fats that are usually solid at room temperature. Food Sources: Animal foods and tropical oils. The type of fat most strongly linked to high cholesterol and increased risk of heart disease.  Unsaturated Fat: Fats that are liquid at room temperature. Polyunsaturated Fat: Food Sources: Vegetables and fish oils. Provide two essential fatty acids necessary for bodily functions. Monounsaturated Fat: Food Sources: Olive oil, canola oil, nuts, seeds. May play a role in reducing the risk of heart disease.

Phospholipids ©2002 Learning Zone Express 4 Phosphate- containing

Micelle: example of phospholipids ©2002 Learning Zone Express 5 Micelle: is water soluble because of the hydrophilic heads Micelles are widely used in industrial and biological fields for their ability to dissolve and move non polar substances through an aqueous medium, or to carry drugs which are, often, scarcely soluble in water. The carrying ability of micelles can be altered if parameters determining their size and shape are changed. Hydrophilic heads Hydrophobic tails

Sterols (a subgroup of steroids)  Plant sterols  cholesterol ©2002 Learning Zone Express 6

Plant Sterols  Plant-based micronutrients naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils  Due to the similar structure of plant sterols compete with cholesterol for absorption in the small intestine  As a result, plant sterols can help reduce the absorption of cholesterol in the small intestine; reducing LDL blood cholesterol ©2002 Learning Zone Express 7

8 Cholesterol - A fat-like substance that is part of every cell of the body.  Function in the Body: Helps the body make necessary cells including skin, and hormones. Aids in digestion. The human body manufactures all the cholesterol it needs. You also get cholesterol from animal food products you eat.  When cholesterol levels are high there is a greater risk for heart disease.

Cholesterol  Is only found in animals and animal products (eg dairy)  Our liver makes cholesterol according to your intake There is: ©2002 Learning Zone Express 9 Good cholesterolBad cholesterol High density lipoprotein (HDL) Low density lipoprotein (LDL) Causes plaque build up on the artery walls Increase risk of heart disease (heart attack or stroke)

©2002 Learning Zone Express 10

How to increase your HDL cholesterol  Eat nuts, fish and other foods containing Omega-3 fatty acids  Lose extra weight (by change in diet or exercise)  Get active ©2002 Learning Zone Express 11