1. Y OUR BODY ’ S NEED FOR NUTRIENTS

2. L ESSON OBJECTIVES : Describe the role of fat in maintaining good health. Identify food sources for fats. Define cholesterol and explain its relationship to overall health.

3. O VERVIEW ON NUTRIENTS Nutrients: Perform life-sustaining functions in body Digestion: food broken down, released and absorbed; blood carries nutrients to cell where needed Nourish body in 3 main ways: 1) provide energy 2) build, repair, maintain body tissues 3) regulate body processes More than 40 diff. nutrients attributed to good health Grouped in 6 main categories: Fats (today’s focus), proteins, vitamins, minerals, water, carbohydrates Each has unique function in growth & function of body

4. C LASS FATS ACTIVITY : Groups of four students 1 brown bag and 8 food examples per group Directions: Rub each food example onto brown bag Write what the food was under the rubbed area When all foods have been rubbed, set bag aside to dry We will return to this after the lesson

5. F ATS OVERVIEW : Lipid – scientific term Several important functions in health Does not dissolve in water Composed of same 3 elements as carbohydrates (carbon, hydrogen, oxygen) Two types: saturated and polyunsatured Chemical makeup determines which type

6. C HEMICAL BREAKDOWN OF FATS... Fats made up of fatty acids attached to glycerol molecule Long chain of carbon, hydrogen, and oxygen Saturated fatty acid: Carbon chain holds all hydrogen that it possibly can

7. C HEMICAL BREAKDOWN OF FATS ( CON ’ T )... Polyunsaturated Has two or more missing hydrogen atoms on carbon chain

8. F ATTY ACIDS DIFFERENCES : 30 different fatty acids Are neither fully saturated nor fully unsaturated Mixture of both

9. S ATURATED FATTY ACIDS : Foods with high proportion of saturated fats: Animal fats and some vegetable oils Pals, pals kernel, coconut, beef, pork, egg yolks, dairy (higher amounts) Chicken, fish (lower amounts) At room temperature: solid/semisolid Processing: changes characteristics of fats Hydrogenation: adding missing hydrogen to fatty acids makes fat more saturated, firm at room temperature I.E. margarine=hydrogenated vegetable oil Want less of these fats in diet

10. U NSATURATED FATTY ACIDS : Most vegetable oils Soybean, corn, cottonseed, etc. At room temperature: liquid or oil form Want more of these fats in diet

11. R OLES OF FATS : Important source of calories Ounce for ounce: fats provide more than 2x the energy of carbohydrates or proteins 30% of daily caloric intake = good health Carry fat-soluble vitamins A, D, E, K into blood w/out we could not use these nutrients Provides essential fatty acids in diet Body cannot create linoliec acid (essential for growth & healthy skin)

12. D IETARY FAT BENEFITS : Adds flavor Satisfies hunger Takes longer to digest than carbs and proteins Body fat Stored energy Accumulates when more calories consumed from any source (carbs, fats, proteins) Body needs fats to survive Surrounds vital organs, cushions them from injury Fat layer under skins insulated body from heat and cold

13. S OURCES OF FATS : Almost every food has some fat Visible fats Butter, margarine, vegetable oil, fat layer on meat & poultry Accounts for about 40% of fat in diet Fats hidden in food Marbled in meat; in chocolate, seeds, nuts, egg yolks, ice cream, cheese, cream soups, etc. Food preparation Frying, using sauces in cook

14. C HOLESTEROL : Fatlike substance resembling fat Structurally different Liver creates cholesterol Not really considered a nutrient b/c of this fact Essential part of cell membranes Used to produce certain hormones Vitamin D (in sunlight) Protects nerve fibers Lives uses it to make bile acids to aid digestion

15. D IETARY VS. S ERUM CHOLESTEROL : Dietary: From food Present on in food from animal origin Meat, poultry, fish, eggs, dairy Egg yolks and organ meats very high in cholesterol Fruits, vegetables, grains, legumes, and other plant sources naturally cholesterol free Serum (blood): Circulated in blood Some people create too much cholesterol Risk factor for heart disease and circulatory diseases Consuming too much contributes to elevated serum cholesterol

16. R ETURN TO CLASS ACTIVITY : Have students look at brown bag Which foods left a mark? Why do you think they left this mark?

17. W RAP UP... Homework questions: Name the three functions of fats. What is cholesterol? What does it do? Journal: start recording what you eat each day for one week. Circle foods that contain fiber. If fiber intake is lacking, work with teacher and parents to make plans to improve daily diet. Clear/unclear statement handed in on way out of class.