SC115 Principles of Nutrition Unit 4 Seminar: The Mediterranean Diet Orville E. Bigelow, M.S., R.D. Adjunct Faculty, Department of Science School of General.

Slides:



Advertisements
Similar presentations
Lipids Amount or type, which matters most?. Lipid Facts Solubility Food sources – Fats: animal products, solid at room temp – Oils: plant products, liquid.
Advertisements

Nutrition – The science or study of food and the ways in which the body uses food Nutrients - Substances in food that provide energy or help form body.
Fats and Oils. What are FATS?? Fats are nutrients in food that the body uses to build nerve tissue (including the brain and nerves) and hormones. The.
Presented by Mayumi Management Communication.   1. Heart disease and Cholesterol  2. Foods High in saturated & Trans fat  3. Butter  4. Margarine.
Lipids: Not Just Fat BIOL 103, Chapter 6-1.
Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols
Foods and Nutrition I Ch 11 Nutrition Basics
Heart Healthy Eating Low Fat – High Fiber Meal Planning.
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.
(Lipids) Fats. Why Do We Need Fat in Our Diet? Fat helps the body absorb vitamins A, D, E, and K Body fat serves as a reserve supply of energy in the.
Fats & Oils Basic Nutrients Unit.
FATS.
Home is where the heart is…. Nutrition Chapter 7.
Chapter 16 Circulation. Section 3 Cardiovascular Diseases – Diseases of the cardiovascular system include atherosclerosis and hypertension – Atherosclerosis.
Lesson 1 “Carbs, Fats, and Proteins” Pages
Nutrition Junior Health Day 3.
Fats and Cholesterol in Health
Teen Living Objective 7.02 Assess Personal Eating Habits
Nutrition and Your Personal Fitness
Diet and Lifestyle Reccomendations American Heart Association.
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.
Lipids. Macromolecule #2: Lipids  Hydrophobic (nonpolar) = insoluble in water  Contain C, H, O (less O than carbs), sometimes P Main types: Triglycerides.
Function of Fats  Form part of cell membranes  Hormones (i.e. testosterone)  Store energy.
Tryglycerides (Fat) LIPIDS.  There are some good reasons to be concerned about fat in your diet; however, not all fats are bad – fat is essential in.
Lipids Essential nutrients Provide energy Help transport fat- soluble nutrients Contribute to flavor and texture of food Photo © PhotoDisc.
Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Nutrition for Life Contents Section 1 Carbohydrates, Fats, and Proteins.
Cholesterol Cholesterol is a soft, fat-like, waxy lipid attached to a protein (called a lipoprotein) found in the bloodstream and in all your body's cells.
Nutrition: Fats Human Biology 11. Fats  Excellent for storing energy.  When extra energy is needed, fat can be broken down (but this is harder to do.
Nutrition Outline 9 th /10 th Grade Health Class.
Fats. Functions of Fat Provides energy Adds flavor to food Helps satisfy the appetite Helps promote growth and healthy skin Protects vital organs Vitamins.
Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Nutrition for Life Contents Section 1 Carbohydrates, Fats, and Proteins.
SC115 Principles of Nutrition
Nutrition Proteins and Lipids. After water, proteins are the most abundant substances in the body. – Used to repair bone, muscle, skin and blood cells,
Mosby items and derived items © 2006 by Mosby, Inc. Slide 1 Chapter 3 Fats.
Types of Fats in Foods Saturated Unsaturated Hydrogenated.
NAZIA SADAT RD, LDN, MS, MPH UNIT 4 SEMINAR Nutrition Planning And Management.
Nutrition Lesson: FATS Andrea, Bethany, Heather, Leticia.
SC115 Principles of Nutrition Unit 9: Achieving & Maintaining a Healthy Body Weight Orville E. Bigelow, M.S., R.D. Adjunct Faculty, Department of Science.
NUTRITION What is it? ?.
FATS. What are Fats???? Fats are basic nutrients needed for: Fats are basic nutrients needed for: Proper functioning of cells Proper functioning of cells.
Nutrition Maintaining a Healthy Weight Nutrients Dietary Guidelines Misc
Vocabulary Flashcards Chapter 7 - Nutrition & Your Fitness Go to first word…
Chp 5 -Nutrition: Concepts & Controversies, 12e Sizer/Whitney
 Also called fat – are a family of chemical compounds that are a main part of every living cell.
FATS Fats supply energy in compact form and are the chief source of energy for the body.
Nutrition. What is nutrition? Eckhttps:// Eck Food; nourishment.
Cholesterol Students should be able to explain how cholesterol is carried around the body by two different types of lipoprotein and the balance of these.
FATS.
The 6 Essential Nutrients NUTRITION A Lesson By Mr.Springer.
Chapter 4 Nutrition and Your Personal Fitness. The Importance of Nutrition Healthful eating – Nutrients are substance in food that your body needs for.
NUTRITION REVIEW. Nutrient Substance in food that your body needs for energy, proper growth, body maintenance, and functioning.
Nutrition (Day 3). Bell Ringer (Day 3) Read pages in your health book and answer the following questions: –What is a cardiovascular disease? –What.
Nutrition for nursing Dr. Fahad Aldhafiri. lipids.
The Lipids: Fats & Oils Chapter 5. A Primer on Fats The functions of fats in the body The functions of fats in foods.
©2002 Learning Zone Express 1 Fat - The most concentrated form of food energy (calories).  Food Sources: Butter, vegetable oils, salad dressings, nuts.
FAT. Total amount of fat ≠ Weight loss & Disease Type of fat in diet = Weight loss & Disease.
Chapter 7 - Nutrition & Your Fitness
Introduction to Nutrition
NUTRITION You are what you eat!
Fats Is important to our diet but the kind of fat is important and the amount.
FATS.
Fats by: Hanna, Letizia, Bella.
The 6 Essential Nutrients
Nutrition and You.
FATS Foods and Nutrition.
Nutrition 2102 Fat.
Cholesterol.
CHOLESTEROL.
The test score you want to be high…
Presentation transcript:

SC115 Principles of Nutrition Unit 4 Seminar: The Mediterranean Diet Orville E. Bigelow, M.S., R.D. Adjunct Faculty, Department of Science School of General Education Kaplan University

Topic for today The Mediterranean Diet

What is the Mediterranean Diet? What does it emphasize? Why is it emphasized?

Let’s first take a look at Fats & Oils Fats are lipids that are solid at room temperature. Fat provides stored energy for the body, but also can create increased risk for heart disease when not consumed in moderation. Saturated fats, such as lard, are particularly dangerous to cardiovascular health. Oils, lipids that are liquid at room temperature, are generally unsaturated fats, which are less harmful to cardiovascular health.

Triglyceride Let’s take a closer look at what a triglyceride is: imations.cfm?id=10&debug=0 imations.cfm?id=10&debug=0

Digestion and absorption Let’s take a look at how triglycerides are broken down and absorbed: nimations.cfm?id=11&debug=0 nimations.cfm?id=11&debug=0

Sterols (e.g. Cholesterol) Lipoproteins are carrier vehicles that primarily transport cholesterol around the body. LDL carries cholesterol from the liver to the body – aka “bad cholesterol” HDL carries cholesterol from the body to the liver – aka “good cholesterol”

Atherosclerosis Let’s remind ourselves about how atherosclerosis can develop from a high fat, specifically a high saturated or trans- fat diet: mations.cfm?id=36&debug=0 mations.cfm?id=36&debug=0

What’s all the fuss about fat? High in calories Saturated and trans fat bad for the heart Omega-3 vs. Omega-6 Can fat be good for us? If so, why?

Are there foods I should avoid? Are there foods that increase the risk for heart disease? WellnessResource/story?id= http://abcnews.go.com/Health/ WellnessResource/story?id=

Why the Mediterranean Diet? Let’s take a closer look at the how the Mediterranean diet is a key to good health: erIndex?id= erIndex?id=

The Mediterranean Diet Healthy fat options Low in red meats High in fiber High in calcium and potassium How does this compare to the MyPyramid recommendations?

Questions?