1. An Additional Energy Source During Exercise
FAT
An Additional Energy Source
During Exercise

2. Dietary Fats Lipids organic substances insoluble in water
soluble in solvents like alcohol/ether

3. Triglycerides
principal form in which fats are eaten and stored in the human body
true fats
neutral fats
fatty acids
glycerol (alcohol)
ester bond

5. Fatty Acids saturated monounsaturated polyunsaturated
all possible chemical bonds are full of H +
solid at room temperature
monounsaturated
capable of absorbing two H+
usually liquid at room temperature
polyunsaturated
capable of absorbing four or more H+

6. TRANS fatty acids hydrogenation the fat becomes more saturated
a process that adds hydrogen to some of the unfilled bonds of an unsaturated fatty acid
the fat becomes more saturated
TRANS refers to the positioning of the H+ on the fatty acid molecule
opposite sides of the double bond
CIS (same side)

7. Omega-3 fatty acids polyunsaturated fatty acids eicosanoids
location of the double bond
eicosanoids
found in fish oils
eicosapentaneoic acid (EPA)
docosahexaenoic acid (DHA)
found in plants
alpha-linolenic acid

8. Glycerol an alcohol clear, colorless syrupy liquid
part of triglyceride
back bone structure: “E”
by-product of CHO metabolism
can be converted to CHO via gluconeogenesis pathways in the liver

9. Cholesterol sterol a fat-like pearly substance found in animal tissue
not an essential nutrient
manufactured naturally in the liver from fatty acids and from the breakdown products of CHO and protein

10. cholesterol-containing foods
if the food source had a liver - the food has cholesterol
some foods have cholesterol added during preparation
usually in the form of eggs
bread/cereal group

11. common sources of fat most cooking oils fruits and vegetables
100% fat content
butter, oils, shortening, mayonnaise, margarine, visible fat on meat
fruits and vegetables
5 - 10% fat content

12. animal foods meat and milk groups high in fat saturated fat
beef & pork>>poultry & fish
ways to reduce fat content
trim obvious fat
remove skin from poultry

13. variety at the fish market
low fat fish
founder
tuna (water packed, fresh)
high fat fish
omega-3 fatty acids
salmon
mackerel

14. plant sources mostly low in fat content some are high in fat
unsaturated
vegetables, fruits, beans, natural whole-grains
some are high in fat
unsaturated fat
nuts, seeds, avocados
both total and saturated fat
coconuts and palm kernels

15. how much fat do we need? dietary fat is essential for metabolism RDA
source of essential fatty acids
linoleic acid
alpha-linolenic acid (an omega-3 fatty acid)
uptake of fat-soluble vitamins
RDA
Linoleic acid
minimum daily requirement is grams
National Research Council

16. fat needs Americans eat too much fat recommendations 40 % dietary Kcal
15 % from saturated fat
recommendations
less than 30 % total dietary Kcal
less than 10 % saturated fat
about % monounsaturated fat
no more than 10 % polyunsaturated fat

17. How Does fat and exercise Work?

19. Usage of Triglycerides During Exercise