Nutrition - Module 5

A food can be labeled fat free even if it has some fat in it. Food manufacturers often alter serving sizes to be able to call a food that has some fat in it "fat free". What is the most amount of fat you can have per serving to still be called fat free?

0.5 grams fat per serving

Both saturated fatty acids and trans fatty acids raise LDL cholesterol and total cholesterol levels. How does the trans fat content of the Day 1 menu compare to the Day 2 menu?

Day 1 contains 2 g trans fat and Day 2 contains 1 g trans fat

The DRI for saturated fat recommends less than 10% of total calories. Use the Fat Breakdown reports to determine which statement is correct.

Day 2 provides less than 10% of calories from saturated fat and Day 1 provides more than 10% of calories from saturated fat From the Fat Breakdown Day 1 report, 20% of calories come from saturated fat. From the Fat Breakdown Day 2 report, 9% of calories come from saturated fat.

The Daily Value (DV) for saturated fat on the Nutrition Facts panel is 20 grams per day. What percent daily value (%DV) saturated fat does the Day 1 menu provide?

From the Intake Spreadsheet Day 1 report, this menu provides 60 grams saturated Fat. 60 grams per day eaten divided by 20 grams per day recommended X 100 = 300% DV for saturated fat.

Stavos has a strong family history of heart disease. Replacing butter with olive oil or canola oil is one way he can help to reduce his chances of heart disease. Why is replacing Butter, Salted (1 tablespoon) with Oil, Olive (1 tablespoon) a heart healthy move for Stavos?

Oil, Olive (1 tablespoon) has less saturated fat than Butter, Salted (1 tablespoon) From the Intake Spreadsheet Day 1 report, Butter, Salted (1 tablespoon) contains 102 calories, 11.5 g total fat, and 7.3 g saturated fat. From the Intake Spreadsheet Day 2 report, Oil, Olive (1 tablespoon) contains 119 calories, 13.5 g total fat, and 1.9 g saturated fat.

Pancreatic lipase is an important enzyme in fat digestion. Which statement correctly describes the role of pancreatic lipase?

Pancreatic lipase breaks triglycerides down into fatty acids and glycerol

Phospholipids are a type of lipid that are made up of a glycerol backbone with two fatty acids and a phosphorus containing acid. What part of the cell is made up of phospholipid?

The cell membrane

Swapping low-fat (1%) or nonfat (skim) milk for whole milk is a good way to reduce saturated fat intake. How many grams of saturated fat do you eliminate from your diet if you replace Milk, Whole, 3.3% (8 fluid ounces) with Milk, Low Fat, 1% (8 fluid ounces)?

3 g saturated fat From the Intake Spreadsheet Day 1 report, Milk, Whole, 3.3% (8 fluid ounces) contains 4.6 g saturated fat. From the Intake Spreadsheet Day 2 report, Milk, Low Fat, 1% (8 fluid ounces) contains 1.5 g saturated fat.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are two types of omega-3 fatty acids. The 2015 Dietary Guidelines for Americans recommends eating at least 8 ounce equivalent of a variety of seafood each week to provide an average of 250 mg EPA and DHA per day (2 types of linolenic, omega-3 fatty acids). How many mg of linolenic fatty acids are in Salmon, Atlantic, Wild, Raw (6 ounces)? (Hint: 1000 mg = 1 g.)

500 mg From the Intake Spreadsheet report Day 2, Salmon, Atlantic, Wild, Raw (6 ounces) provides 0.5 g linolenic fatty acids; 0.5 g = 500 mg.

General heart health recommendations are that we should consume less than 30% of calories from fat. Using this recommendation, what is the maximum number of grams of fat a day we should be having on a 2,000 calorie diet?

67 grams of fat 30% of 2,000 calories is 600 calories from fat 600 calories from fat divided by 9 calories per gram = 67 grams of fat per day max

Using the Fat Breakdown Report, put the types of fat in order from least percentage of calories to greatest percentage of calories for Day 2.

Trans fat, Polyunsaturated Fat, Saturated fat, Monounsaturated fat From the Fat Breakdown report for Day 2, Trans fat provides 0% calories, Polyunsaturated fat provides 8% calories, Saturated fat provides 9% calories, and Monounsaturated fat provides 19% calories.

It is well-established in the scientific community that trans fatty acids raise LDL (bad cholesterol) levels. If trans fats are so bad for you then why do manufacturers still like them?

Trans fatty acids increase the shelf life of packaged and processed foods Trans fatty acids increase shelf life and foods that contain them (i.e. foods with hydrogenated oils) take much longer to go rancid than do other fat-containing foods that don't have trans fats. In this way, manufacturers prefer trans fat because they promote shelf stability in packaged and processed foods.

Some research suggests that the ratio of linoleic to linolenic fatty acids may affect cardiovascular health. Suggested ratios range from 4:1 to 10:1. What is the ratio of linoleic to linolenic fatty acids in Day 2?

13:1 >>>(8:1) From the Intake Spreadsheet report Day 2, there are 15.09 g linoleic fatty acids and 1.16 g linolenic fatty acids.

Which food has the greatest percentage of calories coming from fat?

Avocado, California (0.22 items) From the Intake Spreadsheet report, the Avocado, California (0.22 items) has 4.53 grams of fat in 49 calories; 4.53 grams fat X 9 calories per gram fat = 40.8 calories from fat divided by 49 calories X 100 = 83% calories from fat.

The Daily Value (DV) for saturated fat on the Nutrition Facts panel is 20 grams per day. Which one item on the Day 1 menu provides more than 100% DV for saturated fat per serving?

Beef, Ground, Patty, 23% Fat, Raw (8 ounces) From the Intake Spreadsheet Day 1 report, Beef, Ground, Patty, 23% Fat, Raw (8 ounces) provides 21.23 g saturated fat per serving.

A polyunsaturated fatty acid contains more than 1 point of unsaturation. Another way of saying this is that there are more than 1 carbon-carbon double bonds in a polyunsaturated fatty acid. In an omega-3 fatty acid, the first carbon-carbon double bond occurs where?

Between the third and fourth carbon atoms, counting from the omega end

You're at the grocery store in the oil aisle. A recipe you want to try out calls for vegetable oil. You are smarter than that and know not to buy vegetable oil because it is a mixture of a number of different types of oils that likely contain more saturated fat that you should be eating. Which of the following oils is a better choice than "vegetable oil" because it is made up mostly of monounsaturated fatty acids and contains minimal saturated fatty acids?

Canola oil Canola oil is a good substitution for vegetable oil because it contains mostly polyunsaturated and monounsaturated fatty acids and a minimal amount of saturated fatty acids.

Patrice is a college-aged woman who suffers from the eating disorder anorexia nervosa. She eats less than 5 grams of fat a day and in addition to significant weight loss, she has also developed a peach-fuzz like layer of hair all over her body as her body attempts to keep itself warm despite having no body fat to do so. What is this peach-fuzz like layer of hair called?

Lanugo

Your boss Todd just got back from his doctor's appointment and announces to the whole office that the doctor said he is at high risk for heart disease. Todd is a 45 year old African American male with no history of heart disease in his family except for his brother who died of a heart attack at 56 years old. Todd eats a vegetarian diet, drinks approximately 1 glass of red wine per day and smokes cigarettes. Which of the following is a modifiable risk factor for heart disease that Todd has?

Smoking cigarettes You can't modify your race or family history. Those are non-modifiable risk factors. Drinking 1 glass of red wine may be cardioprotective, not a risk. Cigarette smoking increases risk of heart disease and is something you can definitely change, so it is a modifiable risk factor.

What type of fat makes up the majority of dietary fat?

Triglycerides