Omega-3 PUFA. Some food sources are fatty fish and shellfish, flaxseed, walnuts, and canola oil. Docosahexaenoic acid acid (DHA)-fish

INTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units

D Collected : 00-00-0000 INTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units RED CELL FATTY ACID PROFILE Red Cell Fatty Acid Summary Saturated Fats, Total 36.99 19.30-39.40 Monounsaturated Fats, Total

NUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat

Genetic Correlations of Fatty Acid Concentrations with Carcass Traits in Angus-Sired Beef Cattle

Animal Industry Report AS 654 ASL R2285 2008 Genetic Correlations of Fatty Acid Concentrations with Carcass Traits in Angus-Sired Beef Cattle Richard G. Tait Jr., rtait@iastate.edu Shu Zhang Travis Knight

ESSENTIAL FATTY ACIDS - RED CELL

Healthscope Functional Pathology 1868 Dandenong Road, Clayton, Victoria 3168, Australia www.functionalpathology.com.au ABN 62 006 823 089 T 1300 55 44 80 F 03 8540 5555 infofp@healthscope.com.au LAB No:

Use natural fish oil with 2g daily dose? Yes Use other omega-3? Replicate test? Date of birth

Fatty Acid Analysis NORSAN Fatty Acid Analysis Analyse-ID RL44UA52 Date of analysis 31.03.2017 Country GB Sex Male Use natural fish oil with 2g daily dose? Yes Use other omega-3? No Replicate test? Yes

Fatty acids and cardiovascular health: current evidence and next steps

Fatty acids and cardiovascular health: current evidence and next steps Emanuele Di Angelantonio, MD, PhD Department of Public Health and Primary Care NICE guidelines on fatty acids Eliminate the use of

Coach on Call. Please give me a call if you have more questions about this or other topics.

Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about

Fatty acids, cardiovascular disease and diabetes

Fatty acids, cardiovascular disease and diabetes Rajiv Chowdhury, Nita Forouhi 28 th October 2015 Workshop on nutritional biomarkers A joint PHRI/MRC Epidemiology Unit Initiative Population nutrient goal

10/3/2016. SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET. What is a cardiac diet. If it tastes good, spit it out!!

SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET What is a cardiac diet If it tastes good, spit it out!! 2 1 Heart healthy diet includes: Limiting saturated fat Including unsaturated fats Including omega 3

Lipid & Fat: Overview

Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How

OUTLINE. The need for fat. What is fat? Types of fats. Dietary sources of the different types of fat

DIETARY FATS OUTLINE The need for fat What is fat? Types of fats Dietary sources of the different types of fat Evidence for cardiovascular health benefit of fish omega-3 and omega-6 fatty acids Possible

UNIVERSITY OF CAMBRIDGE. Fatty acids and heart disease. Kay-Tee Khaw

UNIVERSITY OF CAMBRIDGE Fatty acids and heart disease Kay-Tee Khaw Bristol 3 October 2013 Yerushalmy J Hilleboe HE NY State J Med 1957 Coronary heart disease death rates in relation to blood cholesterol

Omega-3 Index Complete We are pleased to bring you a new test for fatty acids that requires no blood draw, at a great price.

The Great Plains Laboratory, Inc. Omega-3 Index Complete We are pleased to bring you a new test for fatty acids that requires no blood draw, at a great price. Many studies have shown that people with higher

ABLE TO READ THE LABEL?

ARE ABLE TO READ THE LABEL? A Consumer s Guide to Navigating Food Labels Food and Drug Safety Program Consumer and Environmental Health Services Phone: 609-826-4935 Fax: 609-826-4990 http://nj.gov/health/eoh/foodweb/

Erythrocyte Essential Fatty Acids

Biolab reference: PHWN\ABCD\A12 Referred by: Dr.. Patient: Mr Sample Patient Date of birth: 16/01/969 Your reference: Date: 04/01/2012 Sex: Male Sample date: 03/01/2012 Erythrocyte Essential Fatty Acids

Dietary Fats & Fat Replacers

http://ific.org 2007-2009 IFIC Foundation Media Guide on Food Safety and Nutrition BACKGROUNDER chapter 6 Brochures http://ific.org/publications/brochures Fats in the Diet Fish & Your Health Food Ingredients

Steering committee members:

Steering committee members: Prof. R. Uauy (Chair, President of International Union for Nutrition Scienc Prof. P. Puska (Co-chair, President elect of the World Heart Foundation) Prof. I. Elmadfa (President

The most concentrated source of food energy. There are 9 calories in every gram of fat

Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)

'Eat Smart' - Nutrition for a Healthy Heart

Definitions - Fats & Cholesterol Found in Blood LDL HDL 'low density lipoprotein' also known as 'bad cholesterol' major cholesterol-carrying molecule in blood delivers cholesterol to the arterial walls

Lipids. PBHL 211 Darine Hachem, MS, LD

Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g

Fats Can Be Good For You!

Fats Can Be Good For You! Fat Quiz (True or False) 1. Excess fat in the diet is a major cause of heart disease. 2. Saturated fats raise cholesterol levels. 3. The saturated fats in butter and coconut oil

EAT GOOD FATS TO MEET YOUR HEALTH GOALS!

EAT GOOD FATS TO MEET YOUR HEALTH GOALS! THE POWER OF GOOD FATS Did you know healthy fats provide a wealth of health benefits? At almost any age, replacing saturated fats* with polyunsaturated fats (omega-3,

FATS The Facts. compiled by the Nestlé Research Center

FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and

HEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month

HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not

Dietary Fats & Health

Dietary Fats & Health Navigating the Slippery Slope Ed Cox, M.D. Fat is good for you Repeat after me: Fat in my diet is good for me The myth USDA, American Heart Assn, American Cancer Society have kept

Lipid & Fat: Overview

Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How

The Council for Disability Awareness

The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat

Healthier Oils: Stability & Performance. Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030

Healthier Oils: Stability & Performance Chakra Wijesundera CSIRO Food and Nutritional Sciences Werribee, Vic 3030 Presentation Outline Growing consumer demand for healthier oils What are the healthier

Can foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw. Main categories of fats

Can foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw UNIVERSITY OF CAMBRIDGE Hong Kong July 6 213 Yerushalmy J Hilleboe HE NY State J Med 1957 Coronary heart disease

Participant Guide. Keep Your Heart Healthy

Participant Guide Keep Your Heart Healthy Session Focus Since you are at risk for type 2 diabetes, you are more likely to have problems with your heart or arteries. So it s important to keep your heart

Role of Genomics in Selection of Beef Cattle for Healthfulness Characteristics

Role of Genomics in Selection of Beef Cattle for Healthfulness Characteristics Dorian Garrick dorian@iastate.edu Iowa State University & National Beef Cattle Evaluation Consortium Selection and Prediction

Fats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)

Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components

The Lipids: Triglycerides, Phospholipids and Sterols

The Lipids: Triglycerides, Phospholipids and Sterols Chapter 5 The Lipids-Triglycerides, Phospholipids, and Sterols The Lipid Family Triglycerides (fats and oils) Predominate in the body (99%) and in foods

Facts on fats: The basics

Facts on fats: The basics 25 March 2014 1. introduction EUFIC s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats

Heart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program

Heart Healthy Nutrition Mary Cassio, RD Cardiac Rehabilitation Program Today s Topics Healthy Eating Guidelines Eating Well with Canada s Food Guide Balanced Eating Heart Healthy Nutrition Increased blood

Essential Fatty Acids Essential for Good Health SIE

Page 1 of 6 Essential Fatty Acids Essential for Good Health SIE By Yousry Naguib, PhD Essential fatty acids (EFAs) must be obtained through the diet and cannot be synthesized by the human body. EFAs are

Nutrition Reference List

Nutrition Reference List Good foods, Ω-3!! 1. Nuts (not Peanuts) 2. Flax seeds 3. chai 4. hemp seeds 5. Grass fed chicken and meats 6. Ω-3 eggs 7. fresh fish 8. wild game 9. green veggies 10. fruits (all

Fats and oils. Despite the bad hype we actually need fats and oils to maintain good

Fats and oils Despite the bad hype we actually need fats and oils to maintain good health. The walls of our cells are made up of a mixture of oil and protein. So we need good quality fats and oils to keep

Weight Loss NOTES. [Diploma in Weight Loss]

Weight Loss NOTES [Diploma in Weight Loss] Fat s: The good, the bad and the ugly Fat s function in your body 1. Energy stores 2. Muscle fuel 3. Transportation 4. Cell membrane 5. Padding 6. Muscle fuel

LIPIDOMIC PROFILE MEMBRANE Assessment of the lipidomic profile of the erthyrocyte membrane

TEST RESULTS: Cod. ID: 123456 CCV: 2c9 Date: 01/01/2013 Patient: Rossi Mario Rapport de: NatrixLab Via Cavallotti, 16 42122 Reggio Emilia Aut.n. 67 del 26.01.10 Direttore Sanitario Dott. Michele Cataldo

13/09/2012. Dietary fatty acids. Triglyceride. Phospholipids:

CARDIOVASCULAR DISEASES (CVD) and NUTRITION Major cause of morbidity & mortality in Canada & other developed countries e.g., majority of approved health claims on food labels relate to lowering CVD Relation

Nutrition for the heart. Geoffrey Axiak Nutritionist

Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings

Diploma in Weight Loss Part I

Diploma in Weight Loss Part I Lesson 4 Does fat make you fat? Presented by: Sarah Devine Course Educator BS Health Education EQF Level 4 Personal Training Looked at the associated diseases with untreated

Dietary Reference Values: a Tool for Public Health

HOGE GEZONDHEISRAAD Dietary Reference Values: a Tool for Public Health CONSEIL SUPERIEUR DE LA SANTE Belgian Dietary Reference Values for Energy and Macronutrients: FATS G. De Backer Brussels, February

Heart Health and Fats

ww Heart Health and Fats By Marie Spano, M.S., R.D., C.S.C.S., Contributing Editor Dietary-fat recommendations for heart health are more specific now then ever, breaking down different types of polyunsaturated

Session Three: Fats and Sodium

Dining with Diabetes 5:1 Chapter 5 Session Three: Fats and Sodium Lesson Plans Learning Objectives Participants will recognize that Heart-Healthy eating may help lower the risk of cardiovascular disease

Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,

FATS Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol Assignment Oil and Water Fats

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

Exam Name MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Which of the following is TRUE about essential fatty acids? 1) A) No vegetables contain

Be a Food Label Detective!

Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html

Facts on Fats. Ronald P. Mensink

Facts on Fats Ronald P. Mensink Department of Human Biology NUTRIM, School for Nutrition, Toxicology and Metabolism Maastricht University Maastricht The Netherlands Outline of the Presentation Saturated

The Food Guide Pyramid

The Food Guide Pyramid In this lesson, you will Learn About n What influences a person s food choices. n How to use the Food Guide Pyramid to make healthful food choices. The Foods You Choose The foods

Trans FAT LABELING an Industry Perspective

Trans FAT LABELING an Industry Perspective National Nutrition Database Conference 28 th Edition June 24-26, 2004 Iowa City, IA Trans FAT LABELING an Industry Perspective Christine Wold QRO Product Labeling

Lipids Types, Food Sources, Functions

Lipids Types, Food Sources, Functions What Are Lipids? Lipids Diverse group of molecules that are insoluble in water Fats The lipid content of diets and foods 1 Lipids in Body Cells and Tissues Types of

American Journal of Clinical Nutrition July, 2004;80:204 16

1 Dietary intake of n 3 and n 6 fatty acids and the risk of prostate Cancer American Journal of Clinical Nutrition July, 2004;80:204 16 Michael F Leitzmann, Meir J Stampfer, Dominique S Michaud, Katarina

Fats and Other Lipids

Fats and Other Lipids Chapter 6 Chapter 6: Fats and other Lipids 1 6.1 Understanding Lipids Lipids include: 1. Fatty acids 2. Triglycerides 3. Phospholipids 4. Cholesterol Oil and Water Don t Mix Because

When people don t eat enough complex carbohydrates they don t have enough energy and feel tired and less alert. They also may not get enough fiber.

Carbohydrates Carbohydrates are compounds that come from plants and contain carbon, hydrogen, and oxygen. These nutrients supply energy, which all living things need. Carbohydrates are the body s most

4. Which of the following is not likely to contain cholesterol? (a) eggs (b) vegetable shortening (c) fish (d) veal

Sample Test Questions Chapter 6: Nutrition Multiple Choice 1. The calorie is a measure of (a) the fat content of foods. (b) the starch content of foods. (c) the energy value of foods. (d) the ratio of

Maintain Cholesterol

Maintain Cholesterol What is Cholesterol? Cholesterol is a Lipid Molecule that has a waxy appearance and is found in every cell of the body and has some important natural functions. It is manufactured

Cindy Brinn MPH, RD, CDE, BC

Sloughing through the fats: Omega 3 s, Trans Fats and More! Washington Association of Diabetes Educators April 21, 2007 Walla Walla, Washington Cindy Brinn MPH, RD, CDE, BC MPH, RD, CDE, BC- ADM Nutrition

Got Heart? Nutrition for Cardiovascular Health

Objectives Got Heart? Nutrition for Cardiovascular Health 1. Achieve a basic understanding of the evidencebased dietary and lifestyle guidelines for reducing cardiovascular risk 2. Recognize potential

Juvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends. Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015

Juvenile Arthritis & Nutrition: Understanding the Facts, Demystifying Trends Laura Gibofsky, MS, RD, CSP, CDN July 25, 2015 Overview There are no foods that cause Juvenile Arthritis (JA) or that can cure

Table 1: Dietary Sources of Omega-3 and Omega-3 Fatty Acids. Fatty Acid. Food Sources. (i) Omega-6 Types. LA, linoleic acid (18:2 n-6)

As for saturated and monounsaturated fatty acids, the omega-6 and omega-3 polyunsaturated fatty acids (PUFA) are chemically linked to fat structures known as triglycerides in the various foods and oils

Chapter 5. The Lipids-Triglycerides, Phospholipids, and Sterols

Chapter 5 The Lipids-Triglycerides, Phospholipids, and Sterols The Lipid Family Triglycerides (fats and oils) Predominate in the body (99%) and in foods (95%) Composed of Carbon, Hydrogen and Oxygen 9

FAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology

FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat

SOYBEAN OIL INNOVATIONS. Superior Functionality Improved Nutrition Trans Fat Solutions

2nd Edition SOYBEAN OIL INNOVATIONS Superior Functionality Improved Nutrition Trans Fat Solutions Soybean Oil Delivers Better-for-You Products One of the world s most widely used edible oils. Almost all

Comparison of Nutrients, Nutrient Ratios and Other Food Components in NDSR and the ASA24

Comparison of Nutrients, Nutrient Ratios and Other Food Components in and the Category Primary Energy Sources Alcohol Total Fat Total Protein Energy (kilocalories) Total Carbohydrate Energy (kilojoules)

Assignment Lesson Plan: Healthy and Unhealthy Fats

Assignment Lesson Plan: Healthy and Unhealthy Fats Duration: 35 minutes Target Group: College students around the ages of 18 to 22 years old. Overall Goal: To increase knowledge of what healthy fats and

UNRAVELLING & UNDERSTANDING OILS

UNRAVELLING & UNDERSTANDING OILS By Dr Tim Kempton B.Rur. Sc, Ph.D. (Nutrition) Current literature has well established the benefits of feeding fats and oils to horse s, since it was recognized that grain

Teachers: Cut out and laminate these cards for future use.

Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are

Gender: M Chart No: Fasting: Yes. Boston Heart HDL Map TM Test 1 ApoA-I (mg/dl) levels in HDL particles. α Range > <14 mg/dl. α-2 50.

Pro vider: Ordering Provider 123 Main Street Anytown, ST 12345 Account No: DOB: 00/00/1950 Framingham Risk Score: Patient Info: FAMILY HIST CVD Lipid, Lipoprotein and Apolipoprotein Tests Total Cholesterol

Know Your Numbers Handouts

Calculating Your Body Mass Index (BMI) 1. Write down your weight in pounds (example: 190) 2. Multiply that number by 703 (190 x 703 = 133,570) 3. Multiply your height in inches by itself ( 70 x 70 = 4,900)

MODULE ID F14TN34 ROLE OF PUFA, MUFA AND TRANS FAT.

Paper No. F14- Therapeutic Nutrition F14TN34- ROLE OF PUFA, MUFA AND TRANS FAT. 1. INTRODUCTION Presently the incidence of non communicable diseases is increased in most of the countries. The World Health

Technical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity

Technical Appendix to Working Paper 10-WP 518 Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Zhen Miao, John C. Beghin, and Helen H. Jensen This Technical Appendix

WHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health.

KNOW YOUR FATS WHY DO WE NEED FAT? Fat can contribute positively to our diet, as long as we choose the right types of fats and moderate our intake to the appropriate amounts. Fat has many valuable functions

Dietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations

Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University

CERTIFICATE OF ANALYSIS

CERTIFICATE OF ANALYSIS Schizochytrium DHA-Rich Algal Oil T=0, Lot#BY120306 Date received: 05/09/2012 NDI#: 11072012 Analysis for: Source-Omega LLC Attention: Scott Doughman 11312 US 15-501 North, Suite

Nutrients in Action. In this issue... Let s talk about nutrients. Did you know?

Focus on Food Issue 1 Nutrients in Action In this issue... Proteins, Carbs, and Fat And Why We Need Them Macronutrient or Micronutrient? The Skinny on Different Kinds of Fats Swap It Out! Try these easy

LOCAL FRUITS AND VEGETABLES: NUTRIENT CONTENT AND BARRIERS TO CONSUMPTION

LOCAL FRUITS AND VEGETABLES: NUTRIENT CONTENT AND BARRIERS TO CONSUMPTION BRIAN PAYNE B. S C. M. S C. M. P H I L. N ATIONAL N U T R I T I O N C E N T R E M I N I S T R Y O F H E AL T H OBJECTIVE Give an

Soybean Oil Facts: HIGH OLEIC and INCREASED OMEGA-3 SOYBEAN OILS

Soybean Oil Facts: HIGH OLEIC and INCREASED OMEGA-3 SOYBEAN OILS Soybean Oil Innovations HIGH OLEIC The soybean industry recognizes the need to provide healthful and functional ingredients to the food

LIFESTYLE MANAGEMENT

HEART HEALTH LIFESTYLE MANAGEMENT NUTRITION FOR MEN WITH PROSTATE CANCER TURKEY & BULGUR STUFFED PEPPERS Serves 5. Ready in 60 minutes. Recipe credit: www.ellicsrkitchen.ca Nutrition Facts Serving Size

Communicating Nutrition. Janet M. Riley North American Meat Institute

Communicating Nutrition Janet M. Riley North American Meat Institute Overview Challenge we face What are the benefits? How much do you think you know? What are the facts surrounding the controversy? What

Orsalem Kahsai: a Great leap in Food Nutrition Wednesday, 31 August :52 - Last Updated Wednesday, 31 August :56

For molecular biologist and food scientist Orsalem Kahsai, nutritious food is paramount in feeding her three children. She wanted to create low sugar, healthy spreads that were high in Omega-3 s, so the

How to choose your culinary oil

How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional

TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET. Robert M. Reeves, President Institute of Shortening and Edible Oils

Agricultural Outlook Forum 2005 Presented Thursday, February 24, 2005 TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET Robert M. Reeves, President Institute of Shortening and Edible

The Lipids: Fats, Oils, Phospholipids, and Sterols

Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols PowerPoint Lectures for Nutrition: Concepts and Controversies, eleventh edition Frances Sizer and Ellie Whitney ectures by Judy Kaufman, Ph.D.

(FDA) now requires information about trans-fat content of foods on nutrition food labels. These new labels are scheduled to go into effect on January

Produced by Nadine J. Kirkpatrick, BS Doctoral Student Cristy Hathaway, BS, Research Assistant Sheri Zidenberg-Cherr, PhD Nutrition Science Specialist Cooperative Extension Department of Nutrition University

CHOLESTEROL GUIDELINES

CHOLESTEROL GUIDELINES High cholesterol and lipid levels can significantly increase a person's risk of developing chest pain, heart attack, and stroke. Fortunately, a number of effective treatment options

JIGSAW READING CARBOHYDRATES

Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.

eat well, live well: EATING WELL FOR YOUR HEALTH

eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall

Fatty Acids: The Basics

Fatty Acids: The Basics Fatty Acids 101 Fatty acids are necessary nutrients found in our food. The problem is how much we eat of each: The historical ratio of omega-6s to omega- 3s may have been 1-to-1.

THE PROBLEM OMEGA 3. pure

p2 THE PROBLEM Essential fatty acids (EFAs) are polyunsaturated fats that our bodies need but cannot produce. Therefore, they must be consumed through food or supplements. Omega 3 and Omega 6 are EFAs.

Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers

Beef Research Report, 2001 Animal Science Research Reports 2002 Effects of Feeding Calcium Salts of Conjugated Linoleic Acid (CLA) to Finishing Steers Kevin Gassman Iowa State University F. C. Parrish

Nutritional composition of beef: Effect of cattle diet. Aidan Moloney and Frank Monahan

Nutritional composition of beef: Effect of cattle diet Aidan Moloney and Frank Monahan Presentation outline Nutritionally relevant compounds Grass-fed cattle The compounds measured Summary and further

July 13, Dear Ms. Davis:

July 13, 2010 Carole Davis Co-Executive Secretary and Designated Federal Officer of the Dietary Guidelines Advisory Committee Center for Nutrition Policy and Promotion U.S. Department of Agriculture 3101

SOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL

OIL FACTS CONVENTIONAL OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S. 1 It blends well with other fats and oils, making it a common ingredient in margarine and shortenings,

Victor Tambunan. Department of Nutrition Faculty of Medicine Universitas Indonesia

Victor Tambunan Department of Nutrition Faculty of Medicine Universitas Indonesia 1 Handbook of Clinical Nutrition 4th ed., 2006, by D. C. Heimburger & J. A. Ard Krause s Nutrition & Diet Therapy 12th

Nutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals

Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy

Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.

Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to Provide energy. Build and repair

Why Australian dietary recommendations on fat need to change

University of Wollongong Research Online Faculty of Science, Medicine and Health - Papers Faculty of Science, Medicine and Health 2016 Why Australian dietary recommendations on fat need to change Natalie

BACKGROUND INFORMATION FOR TRAINERS

BACKGROUND INFORMATION FOR TRAINERS Slide 1 Nutrition for Young Children Fats and Oils Group You are viewing a presentation on the nutrition needs for young children. This presentation will provide the