Fats Cholesterol Saturated Fats Unsaturated Fats Trans Fats.

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Presentation transcript:

Fats Cholesterol Saturated Fats Unsaturated Fats Trans Fats

Fats Help the body absorb vitamins A, D, E, and K Serve as an energy reserve Cushion and protect the heart and other vital organs Protect bones from injury Provide insulation and warmth Enhance the flavor and texture of foods

Cholesterol Functions Food Sources Help digest fat Build cells Make vitamin D and some hormones Food Sources Fatty meat and poultry Egg yolks Liver and other organ meats Shrimp and squid Cholesterol is a fatlike substance in cells that is needed for many body processes. Too much cholesterol is linked to heart disease.

Saturated Fats Functions Food Sources Raise the level of LDL cholesterol Food Sources Fatty meat Poultry skin Whole-milk products Tropical oils Coconut oil Palm oil Palm kernel oil Saturated fatty acid contains all the hydrogen it can chemically hold. LDL – low-density lipoprotein takes cholesterol from the liver to wherever it is needed in the body. Excess LDL •Can build up in the artery walls •Increase risk of heart disease and stroke •Often called “bad” cholesterol

Unsaturated Fats Functions Food Sources Polyunsaturated Fat May help lower cholesterol levels Food Sources Vegetable oils Corn oil Soybean oil Safflower oil Seafood Unsaturated fatty acids are missing hydrogen units. •Liquid at room temperature

Unsaturated Fats Functions Food Sources Monounsaturated Fat Appear to lower LDL cholesterol levels Raise HDL cholesterol Food Sources Olives Olive oil Avocados Nuts Peanut oil Canola oil HDL – high-density lipoprotein picks up excess cholesterol and take it back to the liver for excretion. •Known as “good” cholesterol

Trans Fats Functions Food Sources Is hydrogenated Turn vegetable oil into solids Allow for longer shelf life Extra flavor Increase LDL cholesterol Food Sources Shortening Margarines Salad dressings Crackers Snack foods Baked goods Fast foods Convenience foods Trans fats can increase your risk of coronary heart disease. The rigid fat can collect in clumps in the bloodstream. Food producers often use hydrogenated fats to give products a longer shelf life and extra flavor.

References and Resources Textbooks: Duyff, R. L. (2010). Food, nutrition & wellness. Columbus, OH: Glencoe/McGraw-Hill. Kowtaluk, H. (2010) Food for today. Columbus, OH: Glencoe/McGraw-Hill. Weixel, S., & Wempen, F. (2010). Food & nutrition and you. Upper Saddle River, NJ: Pearson/Prentice Hall. Website: U.S. Department of Agriculture. ChooseMyPlate.gov Website. Washington, DC. Oils. http://www.choosemyplate.gov/food-groups/oils.html Accessed December, 2012.