Fats Chapter 5 DAY 4 Created by T Stivers Schindewolf Intermediate

Six Basic Nutrients 1.Carbohydrates 50% of meal 2. Proteins 30-40% 3. Fats 4. Vitamins 5. Minerals 6. Water

Are you at risk of CAD or Coronary Artery Disease? Give at risk question quiz

FATS are a type of lipid – a fatty substance that does not _____________in water. Fats are converted into ____ ______. dissolve fatty acids

Two Types of Fats: 1.Saturated fats 2. Unsaturated fats Monounsaturated Polyunsaturated Trans fat (partially hydrogenated oils or adding hydrogen which makes it more unhealthy for us; can be mono or poly) (Omega fat acids) Most food contain both types and the molecular makeup/bonds make fats either… Either can be a trans fat

Saturated fats – become solid at room temperature sources: coconut oil, animal fats, beef, pork, dairy, eggs High intake of ________ ______ increases your risk of ______ _______ because of the increase of blood cholesterol or LDLs (or called plaque). LDLs (fats) or “bad” cholesterol collects and clogs up the arteries! saturated fats heartdisease (Brochures)

Unsaturated fats - Liquids at room temperature examples: Vegetable oils like corn oil & olive oil Still Dangerous if you eat too much - Increases heart disease Weight gain

Teen boys – 84 g/day Teen girls – 66 g/day Fat Intake Max needed per day:

Purpose for Fats 1.Provides some energy 2.Absorb and transport fat-soluble Vitamins A,D, E, and K in the bloodstream 3.Growth and healthy skin 4.Add flavor to foods and texture 5.Feel satisfied longer - takes longer to digest

Six Basic Nutrients 1.Carbohydrates 50% of meal 2. Proteins 30-40% of meal 3. Fats 20% of meal 4. Vitamins 5. Minerals 6. Water