1. LIPIDS   LIPIDS ARE A GROUP OF COMPOUNDS THAT INCLUDE; FATS, OILS, LECITHIN, AND CHOLESTEROL. THREE CATEGORIES: TRIGLYCERIDES: PHOSPHOLIPIDS STEROLS

2. TRICLYCERIDES MAJOR TYPE OF FAT.
CONSIST OF THREE FATTY ACIDS ATTACHED TO A GLYCERAL MOLECULE.
FATTY ACIDS: ORGAINIC COMPOUND MADE OF A CHAIN OF CARBON ATOMS TO WHICH HYDROGEN ATOMS ARE ATTACHED.
Fat is carried in the blood in the form of fatty acids
Major energy source
High triglyceride levels may increase risk for heart disease

3. Cont.
SATURATED FATTY ACIDS: NO DOUBLE BOND AND A FULL LOAD OF HYDROGEN
UNSATURATED FATTY ACIDS: AT LEAST ONE DOUBLE BOND AND COULD HOLD MORE HYDROGEN ATOMS
NEARLY ALL FATS AND OILS CONTAIN A MIXTURE OF SATURATED, MONO, AND POLYUNSATURATED FATTY ACIDS.
P. 93: Check to see which food items are high in which forms of fat
Meats and dairy = high in saturated fat (and cholesterol) beef, lard, and butter fat
Plant fats+ high unsaturated fatty acids
olive and peanut oils= monounsaturated fatty acids
corn, safflower and soybean oils = polyunsaturated fatty acids

5. Lipids
THE PREVELENT TYPE OF FATTY ACID DETERMINES WEATHER A LIPID IS LIQUID OR SOLID AT ROOM TEMP.
SATURATED=SOLID
UNSATURATED=LIQUID
Examples

7. HYDROGENATION
HYDROGENATION: THE PROCESS OF BREAKING THE DOUBLE CARBON BONDS IN UNSATURATED FATTY ACIDS AND ADDING HYDROGEN.
CONVERTS LIQUID OILS INTO SOLID FATS
VEGETABLE OIL=MARGATINE
CONVERTS UNSATURATED FATTY ACIDS INTO TRANS-FATTY ACIDS, WHICH ACT LIKE SATURATED FAT IN THE BODY
Originated in the 1940s. Scientist found a way to make unsaturated fats solid by adding a hydrogen bond. Improved shelf life, and cooking use but was found to create trans-fats (aka bad fat)

8. PHOSPHOLIPIDS
PHOSPHOLIPIDS; LIPIDS THAT HAVE A PHOSPHORUS-CONTAINING COMPOUND IN THEIR CHEMICAL STRUCTURE. LECITHIN IS AN EXAMPLE.
LECITHEN IS MADE BY THE LIVER (NOT ESSENTIAL TO DIET)
FOUND IN FOODS LIKE EGGS AND SOY BEANS
IS AN EMUSIFIER: A SUBSTANCE THAT CAN MIX WATER WITH FAT. (THINK MAYO)
Is part of every cell membrane
Important for fat absorption and metabolism

9. STEROLS
STEROLS: COMPLEX STRUCTURE THAT INCLUDES SOME HORMONES, VIT. D, AND CHOLESTEROL
CHOLESTEROL IS A WHITE WAXY LIPID MADE BY THE BODY THAT IS PART OF EVERY CELL.
USED TO MAKE SEX HORMONES AND BILE ACIDS
IN ALL ANIMAL PRODUCTS, NO PLANT PRODUCTS
NONESSENTIAL

10. Why is Cholesterol Important?
Fatty substance made in the liver
Also supplied by diet
Used to insulate nerves,
Important in the formation of cell membranes,
Make hormones
Too much leads to build up in arteries and increases the risk of heart attack and stroke

11. Where’s the Cholesterol

12. FUNCTIONS OF LIPIDS NEED FATTY ACIDS FOR NORMAL GROWTH AND DEVELOPMENT
LINOLEIC AND LINOLENIC FATTY ARE ESSENTIAL FATTY ACIDS. THAT IS, THE BODY CANNOT MAKE THEM.
ENERGY: 9 CALORIES PER GRAM
ADIPOSE TISSUE: STORED ENERGY, HOLDS IN BODY HEAT, SHOCK ABSORBER FOR ORGANS, VITAMIN TRANSPORT (A,D,E, AND K)
*FATS ARE EASILY CONVERTED INTO ADIPOSE TISSUE*
NOTE: review lipids and the body with trans.
P.95

13. Fat absorption

14. FATS AND HEART HEALTH
FATS IN THE DIET PLAY A MAJOR ROLE IN CORONARY HEART DISEASE (CHD)
CORONARY ARTERY DISEASE REFERES TO DISEASES OF THE HEART AND BLOOD VESSELS.
LEADING CAUSE OF DEATH IN THE US.
PLAQUE ON ARTERIES WALL IS THE RESULT=ATHEROSCEROLIS
BLOOD CLOTS: BUILD UP
HEART ATTACK
STROKE (SEE P.97, 6-5)

15. UNCONTROLLABLE FACTORS
AGE
GENDER: MALES HIGHER THAN FEMALES
RACE:
FAMILY HISTORY

16. CONTROLABLE FACTORS SMOKING: biggest risk factor HIGH BLOOD PRESSURE
HIGH BLOOD CHOLESTEROL
AKA: HYPERTENSION, NORMAL READING 120/80 (SYSTOLIC & DIASTOLIC)
THIS IS THE PRESSURE IN THE ARTERIES WALLS.
SYSTOLIC ABOVE 140=HYPERTENSION
DIASTOLIC ABOVE 90=HIGH BLOOD PRESSURE (WARING SIGN OF C.H.D)
DIEBETES MELITUS
CAUSES BLOOD VESSELS TO BE CLOGGED WITH FAT, WHICH REDUCES CIRCULATION, BUILDS PLAQUE, INCREASES RISK OF C.H.D.
EXCESSIVE WEIGHT: (DISCUSS QUESTIONP.100)
INACTIVITY
STRESS AND PERSONALITY

17. RECOMMENDED LIMITS 300 MG. OF CHOLESTEROL PER DAY
35% OF TOTAL CALORIES IN YOUR DIET COME FROM FATS.
10% COME FROM SATURATED FATS

18. Know Your Numbers
Lipid Profile: medical test that measures cholesterol, HDL, LDL, and triglycerides.
Triglicerides
Less than 150 mg/dl is Normal
150 to 500 mg/dl is considered high
Over 500 mg/dl is very high
LDL > than130mg/dl, “bad”
HDL > 35mg/dl, “good”
Ratio 5 to 1 (men), 4.5 to 1 “good”

19. Know Your Numbers
Waist size has become a good predictor of heart disease risk
Where on body extra weight is found makes a difference-abdominal fat (apple shape) linked to increased risk for diabetes and heart disease
Men-strive for waist of 35 inches or less
Women-strive for waist size of 33 inches or less

20. Recommended Fats
Primarily monounsaturated fats: olive, canola, peanut, flaxseed
Primarily polyunsaturated fats: sunflower, soybean, safflower, corn
Omega 3 fats: fatty fish, flaxseed, canola, walnuts, soybeans, wheat germ, dried beans

21. FATS AND CANCER
CANCER: GENERAL TERM THAT REFERS TO A NUMBER OF DISEASES IN WHICH ABNORMAL CELLS GROW OUT OF CONTROL.
Up to half of all cancer are diet related
Eating a high-fat diet may promote the development of colon, prostate, breast, and some other types of cancer.

22. Limiting fats and cholesterol in your diet
Choose lean beef and pork,
poultry with skin removed, lean fish and fish rich in omega-3 fatty acids (salmon, albacore tuna, herring, sardines, mackerel)
Use tub margarine that is free of trans fats
Eat tofu, nuts and beans as lean protein sources

23. Cont.
Limit your intake of foods high in saturated fat, trans fat and cholesterol
Full fat dairy products
Fatty meats
Tropical oils (palm kernel, coconut)
Stick margarine
Foods with hydrogenated oils-cake mixes, cookies, bakery items, crackers, processed foods
Avoid fried foods, fast food

24. Cont. Choose foods that are baked, broiled or steamed, grilled
Top salads with lower fat dressings made with liquid oils
Choose vegetable/bean or broth soups over cream soups
Use lower fat milk, cheese, yogurt, sour cream

25. Problem Solving
Janet has high blood cholesterol and is overweight. After reading briefly about omega-3 fatty acids found in fish oils and the low incidence of heart attacks among Alaskans, Janet started taking fish oil pills. One day several weeks later she cut her finger and had a hard time getting it to stop bleeding. What advice would you give Janet?
Large dosages can prevent clotting of blood and have toxic levels of vit. A & D