Fat Week 4. Usefulness of fat in food  Provides energy  Carries vitamins  Contributes to taste and smell of food  Stimulates appetite  Lengthens.

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Presentation transcript:

Fat Week 4

Usefulness of fat in food  Provides energy  Carries vitamins  Contributes to taste and smell of food  Stimulates appetite  Lengthens satiety-8-9 hours to digest

Usefulness of fat in body  Main form of stored energy  Emergency fuel for illness and low- calorie intakes  Primary fuel for muscle  Pads internal organs  Thermal insulation  Can be converted into other compounds

Types of fats  Fatty acid- Saturated- surrounded by hydrogen-more solid at room temp. Unsaturated-not surrounded by hydrogen-more liquid at room temp.  Sterols- cholesterol-part of every cell

Which one is unsaturated?

Hydrogenation  Adding hydrogens to unsaturated fat to make it saturated  Why? Because it increases the shelf life of food  Bad because it binds with vitamins and won’t allow your body to digest them

 Through a process called hydrogenation, hydrogen atoms are added on opposite sides of carbon atoms in the chemical chain. Hence the word "trans," or "across." The process results in fats that are semi- solid and have a long shelf life and good flavor.

Essential Fatty Acids  Omega 6 & Omega 3  Omega 6: Promotes blood clotting Immune system Found in vegetable oil, seeds, nuts, whole grain

Omega 3  Have healthful benefit: Decrease clotting in circulatory system Found in fish, walnuts, soybeans

Sterols  Main sterol is cholesterol  Functions: Component of cell membrane

LDL  Type of “bad” cholesterol  Clogs arteries  Remains on body under skin

HDL  The “good” cholesterol  Takes out the LDL  Cleans arteries

Blood cholesterol  A person’s blood cholesterol is considered to be a predictor of that person’s likelihood of suffering a fatal heart attack or stroke.  Cholesterol is one of the 3 major risk factors for cardiovascular disease.  The other 2 are smoking and high blood pressure.

Recommended intake  15-30% of total daily calories should come from fat.  0-10% can come from saturated fat

Fat in Fast Food  McDonalds Big Mac: 26g  Frisco Burger: 50g  Whopper: 45g  Frosty 13g  Taco salad: 62g

Tips to reduce fat intake:  Grill, roast, broil, bake, or microwave foods-DON’T FRY in fat  Trim all visible fat and skin from meat

USDA facts  70% of teenage males eat meals away from home each day  57% of all Americans, and 40% of those over 60 years old, do so.  The foods chosen away from home are higher in fat, saturated fat, and cholesterol and lower in vitamins and minerals, than meals eaten at home.