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CCMA CH 4

CCMA CH 4 REVIEW (Nutrition - Fats/Lipids)

TermDefinition
fats/lipids - highly concentrated source of energy the body can use as a backup for available glucose - made up of carbon, hydrogen, and oxygen with different arrangement than carbs - 1 gram = 9 calories
contain fatty acids chemically - distinction between fatty acids and the types of fat they form are complex dietary - important difference is the degree of saturation
unsaturated fatty acids - less dense and heavy - oils with less potential to raise cholesterol levels - (Monounsaturated) olive, canola, peanut - (Polyunsaturated) corn, sunflower, safflower
trans fats - used to preserve food products - byproduct of solidifying polyunsaturated oils (hydrogenation) - raises LDLs ("bad" fats) cholesterol levels
saturated fats - solid at room temperature - primarily from meat products, palm, and coconut oil - raises LDL levels - no cholesterol present
fats/lipids functions pt. 1 - essential for absorption of fat-soluble vitamins - provide structure for cell membranes - promote growth in children - maintain healthy skin
fats/lipids functions pt. 2 - assist with protein functions - help form various hormone-like substances to prevent blood clots and control - protection & insulation (stored fat)
too little fat vitamin deficiencies, fatigue, dry skin
too much fat heart disease, obesity
MyPlate recommendations minimize intake of saturated and trans fats - ex. whole-milk dairy, egg yolks, butter, cream, mayo, whole-milk cheeses, meat (red esp.), oil packed fish, shortening, lard, coconut/palm oils - look for products that say "no trans fats"
Created by: linju156
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