1. Bellringer Fats Survey Grab new bellringer sheet

2. Fats Nutrition and Wellness

3. Fats in the diet  Most energy-dense nutrient that humans consume Too much fat can be linked to a variety of health problems Not enough fat can be a problem too Fats are very important to our diet

4. Lipids Fats, also known as lipids  Overall name for the chemical group of fats and fat-related compounds Triglycerides Phospholipids Sterols Composed of carbon, hydrogen, and oxygen

5. Triglycerides  Main type of fat found in foods and the body  Made up of 3 fatty acids and a glycerol base  Fatty acids are made up of a chain of carbon atoms with hydrogen attached  Fatty acids may differ in 2 ways: # of carbons in the chain or degree of saturation of hydrogens

6. Saturated Fatty Acids Filled with all the hydrogen bonds it can hold Results in a more solid fat (solid at room temperature) Most are of animal origin: fats in meat and dairy products

7. Unsaturated Fatty Acids Monounsaturated and Polyunsaturated Monounsaturated: only 1 double bond, and 1 unfilled hydrogen bond Polyunsaturated: 2 or more double bonds and many unfilled hydrogen bonds Fats are more liquid at room temperature Usually from plant sources Unsaturated are more healthy than saturated

9. Hydrogenation  Breaking the double bond and adding hydrogen Unsaturated fatty acids can be hydrogenated to convert liquid oils to solid fats, ie. margarine. To prevent oils from turning rancid and improve shelf life Partially hydrogenated can turn into Trans fats Trans fats molecules are rigid and can increase your risk for coronary heart disease

10. Butter vs. Margarine The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine. Regular butter is made with one ingredient: cow's milk or cream, churned or shaken until it reaches a semisolid state. The process of whipping adds air to the butter, making it lighter and less dense. If you can stick with the same tablespoon-size portion, you'll save up to half the calories and saturated fat by choosing whipped butter in a tub. Soft spreads packaged in a tub are generally much healthier for your heart, because they contain less saturated fat and many are trans fat free.

11. Essential Fatty Acids 1.Linoleic Acid Omega-6 fatty acid seeds of plants and the oils produced from seeds: vegetable oils, olive oil, corn oil, soybean oil 2. Linolenic Acid Omega 3 fatty acids fish oils: Salmon, tuna, mackerel, shrimp, and crawfish, and canola oil

12. Phospholipids Similar to a triglyceride but contains phosphorous  Lecithin: made by liver, so not essential  Found in egg yolks  Added to chocolate candies and baked products  Part of cell membranes and act as emulsifiers for fat in blood

13. Sterols Complex molecular structure Cholesterol Vitamin D Sex Hormones

14. Cholesterol  Not a fat  Occurs naturally in all animal foods  The liver makes enough to sustain life  No dietary requirement for cholesterol  Part of cell structure, sex hormones, vitamin D is made from it and it is needed to form bile which is necessary to digest fat.

15. Good vs. Bad Cholesterol HDL (good) LDL (bad)

16. Good vs. BAD LDL is known as bad cholesterol. It has a tendency to increase risk of CHD. LDL’s are a major component of the atherosclerotic plaque that clogs arteries. Levels should be <130 mg

17. Good vs. BAD HDL is known as the good cholesterol. It helps carry some of the bad cholesterol out of the body. It does not have the tendency to clog arteries. Levels should be >35. High levels of HDL >60 can actually negate one other risk factor.

18. Cholesterol These include fatty meats, organ meats such as liver, shellfish, cheese, whole-milk dairy products, egg yolks, and solid fats such as butter.

19. Functions of Fat Fat is stored in various parts of the body called adipose tissue  Provide energy  Protects inner organs from shock  Insulates the body against temperature extremes  Transport fat soluble-vitamins  Forms the major material of the cell membrane  Supplies the body with the essential fatty acids

20. Other functions Provides flavor to food

21. Recommended Intake  Fat intake should not exceed 20-35% of your total calories Ie. 2000 calorie diet, no more than 77g 1500 calorie diet, no more than 58g Saturated fat: less than10% of calories Mono and Poly: not to exceed 10% Cholesterol: not to exceed 300mg per day

22. Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory Definitions  Obesity: Body Mass Index (BMI) of 30 or higher.  Body Mass Index (BMI): A measure of an adult’s weight in relation to his or her height, calculated by using the adult’s weight in kilograms divided by the square of his or her height in meters.

23. Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory Source of the Data  The data were collected through the Behavioral Risk Factor Surveillance System (BRFSS), an ongoing, state- based, telephone interview survey conducted by state health departments with assistance from CDC.  Height and weight data used in the BMI calculations were self-reported.

24. Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2011 *Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011. 15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35% CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK PR GUAM NH MA RI CT NJ DE MD DC

25. 15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35% Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2012 *Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011. CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK NH MA RI CT NJ DE MD DC PR GUAM

26. 15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35% Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2013 *Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011. CA MT ID NV UT AZ NM WY WA OR CO NE ND SD TX OK KS IA MN AR MO LA MI IN KY IL OH TN MS AL WI PA WV SC VA NC GA FL NY VT ME HI AK NH MA RI CT NJ DE MD DC PR GUAM

27. Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2014

28. Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2013 Summary  No state had a prevalence of obesity less than 20%.  7 states and the District of Columbia had a prevalence of obesity between 20% and <25%.  23 states had a prevalence of obesity between 25% and <30%.  18 states had a prevalence of obesity between 30% and <35%.  2 states (Mississippi and West Virginia) had a prevalence of obesity of 35% or greater.  The prevalence of obesity was 27.0% in Guam and 27.9% in Puerto Rico. + http://www.cdc.gov/obesity/data/prevalence-maps.html *Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011. + Guam and Puerto Rico were the only US territories with obesity data available on the 2013 BRFSS.