Nutrition lesson 5

Discuss how a person should best obtain the essential fatty acids.

Reduce fats from convenience foods and fast foods, choose small portions of meats, nuts, and poultry. Watch calories and be physically active.

Develop a diet plan that provides enough of the right kinds of fats within calorie limits

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Describe the significance of diet, HDL and LDL cholesterol, and cardiovascular health.

High density lipoproteins are critical in the process of carrying cholesterol away from body cells to the liver for disposal. Low density lipoproteins, on the other hand delivers cholesterol and triglycerides from the liver to the tissues. It is important to have both of these lipoproteins in our diets, but caution should be taken with LDL because it can become oxidized, which could cause damage to the arteries. Both HDL and LDL play major roles with regard to cardiovascular health, so it is important to be mindful when planning a diet.

Generally describe how and where lipids are broken down, absorbed, and transported throughout the body, and how fat-soluble lipids can travel through water-based blood.

Lipids are broken down completely in the SI. Bile, an emulsifier made in the liver, mixes fat with the rest of the stomach fluid, then fat-digesting enzymes can break the fat down. The glycerol backbones are split from the fatty acids. The free fatty acids are then transported to the small intestine by the bile and are absorbed by the intestinal villi. Fat-soluble lipids can travel through water-based blood by the aid of lipoproteins by being reformed into triglycerides and clustered with proteins and phosopholipids.

Discuss why a moderate intake of lipids is an essential part of a healthy diet.

Lipids are essential because act as a shock absorbers for our organs. Fat is also a high, efficient energy source since it can be highly packaged with a small space expense compared to carbohydrates. Fats can also let our body know when to slow down while eating by "triggering physiological events that slow the movement of food through the digestive tract and promote satiety."

Describe the roles of omega-3 and omega-6 fatty acids in the body and the importance of achieving a balanced intake.

Omega-3 and omega-6 play roles in cardiovascular health, supports the nervous system, early development, may reduce inflammation, may inhibit cancer. It is important to achieve a balanced intake, however, there could be risks too like mercury found in fish.

Compare and contrast the physical properties and food sources of saturated and monounsaturated fats.

Sat and mono fats are both a form of energy. They both have a glyceride wall and three fatty acid molecules. Sat. fats, however, are filled to capacity with hydrogen. Mono fat is not. The melting point of sat. fats is also higher than mono, making it firmer at cooler temperatures.

Describe the formation and structure of trans-fatty acids, and discuss the possibility of eliminating them from the diet.

Trans fatty acids are formed during a process called hydrogenation, which makes fats stay fresher longer. This also changes their physical properties by making the trans-fatty acid retain its double bond that takes a twist instead of becoming fully saturated. It is like a saturated fat both in shape and health effects. Trans fat increases LDL and lowers HDL. It may also increase tissue inflammation. Trans fat poses slight more risk compared to saturated fat, so it may be smart to minimize trans fat intake and even eliminate it.