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LIPIDS
What are they?
RECOMMENDATIONS FOR DIETARY FAT:
What is the DRI for dietary fat?
RECOMMENDATIONS FOR DIETARY FAT:
What is the DRI for polyunsaturated fatty acids?
RECOMMENDATIONS FOR DIETARY FAT:
What is the DRI for cholesterol?
LIPID CLASSIFICATION
Class 1: Triglycerides
LIPID CLASSIFICATION: cont'd
Fatty acids are classified by... (A and B)
EFFECTS OF PROCESSING ON UNSATURATED FATS:
Maragarines - What is hydrogenation?
MARGARINES: cont'd
Trans fatty acids & Blending different oils to produce a "soft margarine".
LIPID CLASSIFICATION
Class 2: Phosphlipids
1. What are phospholipids composed of?
2. Phospholipids are ____ and _____ soluble.
3. Phospholipids can serve as _____.
LIPID CLASSIFICATION
Class 3: Sterols
1. Where is cholesterol present?
2. Cholesterol is a precursor for ___, ______ and _____.
LIPID DIGESTION:
In the stomach & small intestine
LIPID ABSORPTION:
Small lipids & Larger lipids
LIPID TRANSPORT:
Lipoproteins (4)
LIPID METABOLISM:
1. What happens when the body starts to run out of fuel from food?
2. What organs use fatty acids for energy?
3. What must be available in order for fat to be broken down for energy?
BLOOD CHOLESTEROL & CARDIOVASCULAR DISEASE RISK:
High _______ increases risk for heart disease.
CHOLESTEROL:
1. What does cholesterol have that is required for health?
2. Where is cholesterol synthesized?
3. Stimulation of synthesis by ______.
4. _______ _______ plays a lesser role than saturated and trans fat in cardiovascular disease.
ESSENTIAL FATTY ACIDS (EFA):
Linoleic acid & Linolenic acid
EFA's:
What happens when you are deficient in all polyunsaturated fatty acids (PUFAs)? (7)
OMEGA-6
1. How many carbons?
2. ____ _____ is an example of omega-6.
3. What is the DRI for omega-6?
4. Sources of omega-6?
OMEGA-3:
1. How many carbons?
2. What is the DRI for omega-3?
3. Sources of omega-3?
4. What are the 3 main types of omega-3?
MERCURY IN FISH:
Contaminated fish & and heavily contaminated fish
MERCURY IN FISH:
Fish/seafood lower in mercury
CONSUMER CORNER: Fat Replacers
Fat Replacement - Alternate preperation methods (4)
CONSUMER CORNER: Fat Replacers
1. Fat replacers can be ____,___,____ or _____ based.
2. Olestra: What is it made of?
3. Concerns about Olestra?
CONTROVERSY 5
High fat foods: Which to Choose for Good Health?
What problems can accompany a low fat diet?
OLIVE OIL:
May protect against heart disease by... (5)
MEDITERRANEAN DIET:
Greece & Migration Studies
NUTS:
1. Nuts are low in ______ _____, and high in ______.
2. What is the benefit of consuming 1 ounce of nuts 5 or more days per week?
3. Walnuts and almonds may have positive effect on ____ _______.
