Nutrition: Fats

Polyunsaturated Fatty acids

They also promote lower total blood cholesterol, as well as LDL and HDL cholesterol, production. Corn, safflower, soybean, sesame and sunflower oils are high in these. Fatty acids in seafood are mainly these.

Omega 3 fatty acids

They help reduce blood clotting in the arteries and protect from hardening of the arteries. Mostly found in seafood, especially oily fish such as albacore tuna, mackerel, and salmon; small amounts in foods such as walnuts, and soybean, canola and flaxseed oils.

Monounsaturated Fatty Acids

They trigger less total or LDL blood cholesterol, and more HDL blood cholesterol. Unsaturated fats at room temp. Nuts, vegetable oil and avocados are high in this.

Saturated Fatty Acids

They trigger the liver to make more total and LDL cholesterol than unsaturated fats do. In food, they are found mainly in foods of animal origin such as high-fat cuts of meat, butter, whole milk products and cheese, and from coconut, palm and palm kernel oils. Solid at room temp.

Hydrogenated fats

Unsaturated fats that are processed to make them more saturated, and stable at solid room temp. In many packaged foods such as crackers, cookies, and a stick of margarine. Improves shelf life.

Stearic acid

A type of saturated fatty acid that appears to have a neutral effect, neither raising nor lowering blood cholesterol levels. Dark chocolate and shea nut oil are high in this. Its also found in animal products, such as meat, milk, and milk products and in some other plant based foods.

Fatty acids

Basic units of fat molecules arranged as chains of carbon, hydrogen, and oxygen. Fats are mixtures of about 16 different ones, categorized by their structure. Each has its own unique physiological effect in your body.

HDL blood cholesterol

Cholesterol carried by high density lipoproteins. Carry cholesterol and other blood lipids away from body cells to the liver so they can be broken down and excreted

LDL blood cholesterol

Cholesterol carried by low density lipoproteins. Circulate to body cells, carrying cholesterol and other lipids, where they may be used. May form deposits on artery and other blood vessel walls. Only in the body and not in food.

Dietary cholesterol

Cholesterol in food, found only in foods of animal origin, and never from plant sources, even if they contain fat.

Blood cholesterol

Cholesterol that travels in the bloodstream. The body manufactures most of this cholesterol; some is also absorbed from the foods you eat.

Oil

Fat in liquid form. Made mostly of unsaturated fats.

Dietary fats

Fats in food

1) muscle contraction 2) immune function 3) blood clotting 4) blood pressure

Fats regulate what four different body functions?

Trans fatty acids

Formed during the process of hydrogenation. Although found naturally in some foods, most of these in the diet come from partially hydrogenated fats. In the body, man-made ones act like saturated fats and tend to raise blood cholesterol levels.

Fats

Group of compounds made of glycerol and fatty acids. One of the three macronutrient groups that supply energy; can be stored in the body.

No, it can have up to 2 grams of saturated fat and a high amount of trans-fat.

If a product is said to have no cholesterol or zero trans fat, does that mean it is completely void of cholesterol?

Lipoproteins

Protein coated packages that carry lipids, including cholesterol, in the bloodstream. Without protein coating, lipids cannot travel through the bloodstream.

Triglycerides

Scientific name for the common form of fat found both in the body and in foods. Most body fat is stored in this form. It circulates in the blood. Made of three fatty acids and glycerol, act like saturated fat: they trigger the liver to make more cholesterol so levels of total LDL cholesterol rise.

Adipose tissue

Scientific term for body fat

Lipid

Scientific term that refers to all fats cholesterol and other fatlike substances; does not dissolve in water

Solid Fats

Solid at room temp. They contain more saturated fatty acids and trans fatty acids. Butter, stick margarine, beef fat, and lard are solid fats. The top sources of solid fat include grain based desserts; pizza; regular cheese; sausage; franks etc.

Cholesterol

Waxy, fatlike substance found in foods of animal origin and in every body cell. It's essential for cell building.

Fatty Acids Linoleic Acid - vegetable oil, poultry Alpha Linoleic Acid - soybean oil, canola oil

What are the building blocks of proteins? What are they and where can they be found?

1) cushion and position your organs 2) protects bones from injury 3) keeps you warm during the cold 4) fat on hands and the butt provide cushion to protect bones

What four benefits do fats provide the human body?

- read food labels - zero trans fat can still have .5 grams or less per serving

What is an important strategy you can use to cutting back on trans-fatty acids in your diet?

Hydrogen is added to fatty acid chains in their chemical makeup to make them more saturated, it replaces saturated fats with unsaturated fats, it extends shelf life and allows pb to keep its consistency

What is hydrogenation and what is the purpose of it?

- raises LDL blood cholesterol level - can decrease your HDL blood cholesterol level - increases the risk for fatty deposits on blood vessel walls and heart attacks - increases the risk for heart disease

What problems can occur from consuming too many trans fats?

1) it tastes good 2) it adds moisture to food 3) helps conduct heat 4) keeps sauces from curdling

Why do we eat fat?