Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,
|
|
|
- Rafe Rice
- 5 years ago
- Views:
Transcription
1 FATS
2 Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol
3 Assignment Oil and Water
4 Fats = Lipids Solids: butter, lard Semi-solids: margarine (tub) Liquids: vegetable oils
5
6 Types of Fat 1. Fatty acids: long chain of carbon atoms held together by chemical bonds 3 types: A) saturated B) monounsaturated C) polyunsaturated
7 Atoms linked together: chemical bonds Assignment: Gumdrops
8 Saturated Fatty Acid
9 Saturated Fat Found in: meats, whole milk, cheese, ice cream, prepared foods Plants except palm/coconut oils Chains packed together tightly Solid at room temperature
10 Monounsaturated fatty acid
11 Double bonds bends (kinks) in carbon chains Pack together loosely Liquid at room temperature Found in: canola, olive, peanuts oils, some safflower and sunflower oils, nuts
12
13 Polyunsaturated fatty acid
14 Double Bond Bends
15 Polyunsaturated Fatty Acid Also liquid at room temperature Found in: vegetable oils (soybean, corn, safflower, sunflower) and margarines (liquid, tub)
16 Omega 3 fatty acids
17 Omega 3 fatty acids Special type of polyunsaturated fatty acid Important: cell membranes of retina & nervous system; normal brain development in infants Found: vegetable oils (soybean, canola), nuts (walnuts), seeds (flaxseed), fish (salmon, tuna, trout), shellfish
18 Omega 3 fatty acids
19 Omega 3 capsules
20 Essential Fatty Acids Most fatty acids: you make from starting materials in cells Essential fatty acids: special type of polyunsaturated fatty acid You can t make them Must consume in diet Essential
21 Not enough: Essential fatty acid Dry scaly skin Liver problems Fertility Poor wound healing deficiency Children: poor growth, abnormal development of brain and nervous system
22 Essential Fatty Acids Soybean oil, corn, safflower, canola oils, walnuts, flaxseed
23
24 Nuts: Mono s and Poly s
25 Types of Fat 2) Triglyceride Most of fat in your foods Major fat stored in fat (adipose) & muscle tissue
26
27
28 You Are What You Eat
29
30 8g Poly 4g Mono
31 2g Poly 10g Mono
32 Types of Fat 3) Sterols 4 Interconnected rings chicken wire
33 Cholesterol: 1 type of sterol Important: cell membranes, steroid and bile acid synthesis
34 Sterols: Examples Plants: Phytosterols- help lower your blood cholesterol Animals: Cholesterol foods Made in your liver (2/3 s) Don t need to eat in foods egg yolk, liver, kidney, some prepared fish No cholesterol in plants
35 Cholesterol Most cholesterol: your cell membranes, coating nerve cells (nerve impulses) Cholesterol Vitamin D (skin) Bile acids (emulsify fat) Steroids: testosterone, estrogen, progesterone Cortisone (carbohydrate/protein/fat metabolism)
36
37 Blood Cholesterol & Heart Disease Risk
38
39 2009 study: eating eggs daily risk: Type 2 diabetes
40
41 Types of Fat 4) Phospholipids Contain phosphorus Emulsifiers (emulsification): break other fats small droplets, helps fat mix with water Found in bile (gallbladder)- emulsifies fat in intestine Found: all your cell membranes
42
43 PHOSPHOLIPID Head part: mixes with H20 Tails: mix with fat (oil)
44 Example: Lecithin In eggs and soybeans Used in: mayonnaise, margarine, salad dressings, chocolate, frozen desserts, baked foods Keeps oil mixed with other ingredients
45
46
47 Trans Fat: Bad Fat Heart Disease Risk
48 Artificially modified fat: Trans Fat Bubble hydrogen gas into vegetable oil = hydrogenation Partially hydrogenated changes some double bonds single bonds Makes fat semi-solid Looks more like saturated fat Changes shape- remaining double bonds Trans = Across in Latin
49
50 Why make Trans Fats? Last longer in deep frying Longer shelf life for processed foods Don t break down as quickly Cheaper to use Found in: cakes, cookies, crackers, pies, bread, some margarines, fried foods (French fries), potato chips, corn chips, popcorn, shortening, salad dressing, candy
51 Fats and You: Bottom Line Bad Fats: Saturated Trans Fat Cholesterol Good Fats: Monounsaturated Polyunsaturated Omega-3 Fats
52 Fat: important source of energy for your cells 9 calories/gram
53 Problem: Fat + H20 = Mix How do you dissolve fat in your blood? Solution: Attach fat (lipid) to protein= lipoprotein
54 All spherical Lipoproteins 3 types Differ: 1) Size 2) Type of fat 3) Amount of protein 4) Density (heaviness)
55 #1 Chylomicrons Fat in food enzymes broken down by fatty acids Intestinal cells remake triglyceride Triglyceride + protein chylomicron (large)
56 Chylomicrons blood deliver adipose tissue (storage) triglyceride muscle (energy)
57 Chylomicrons : important for fat deposition
58 Adipose tissue Stores excess calories triglyceride Almost limitless capacity- store fat World s fattest man: died 1983, age 42 Weighed 1397 pounds 80% body was fat 4 million stored calories
59 Fat Deposition Baby seals: 50% fat by weight Whales: 40% fat
60
61 Fat Mobilization Triglyceride (adipose tissue) fatty acids Energy cells/tissues blood Smoking Coffee Fasting Starvation Exercise
62
63 #2 Low Density Lipoprotein Major cholesterol carrier in blood Good role vs. bad role Good role Readily available pool of cholesterol for cell needs; So cells don t need to make own cholesterol- take it from LDL
64 LDL delivers cholesterol cells: make new membranes (replacement worn out parts)
65 LDL Bad Role Deposit cholesterol in arteries Heart (Heart attack) Brain (Stroke)
66 #3 High Density Lipoproteins (HDL) Produced in liver, intestine Smallest, most dense (heaviest) Rich in protein + phospholipid, some cholesterol HDL Heart Disease
67 HDL removes cholesterol from cells (arteries) Removed in bile (feces) liver
68 LDL vs. HDL: Balance is important Keep LDL Low, HDL High
69 Cholesterol The Good and The Bad HDL LDL
70 How scientists separate different lipoproteins Ultracentrifuge Origin of names: Low density High density Where they sink or float in tube
71 Fat Functions Stored energy for future use Important energy source: 9 calories/gram (calorically dense) ~120 calories= 1 tablespoon of butter or oil= 21/2 cups steamed broccoli= 1 slice whole wheat bread
72 Fat Functions Insulates body from temperature changes (adipose tissue under skin, around internal organs) Cushions/protects against shocks
73 Fat Functions Provides structure to cell membranes (regulates what goes in/out) Keeps cell membranes fluid (flexible)
74 Fat Functions Lubricates body surfaces: oil in skin Fat makes food interesting Adds taste, texture, flavor, aroma to foods
75 Fat Functions Help us feel satiated after meal Dissolves fat-soluble vitamins (A, D, E, K) in intestine for proper absorption
76 Visible vs. Hidden fat Fat = 9 calories/gram
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
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 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.)
1. FAT IS. The most CONCENTRATED source of food energy. There are 9 calories in every gram of fat. EAT SPARINGLY from the Fats & Oils Food Group
Fats 1. FAT IS The most CONCENTRATED source of food energy There are 9 calories in every gram of fat EAT SPARINGLY from the Fats & Oils Food Group Fats that are LIQUID at room temperature are called OILS.
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
'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
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
Lipids are used to store and excess energy from extra carbohydrates in animals
Lipids Lipids are a major source of energy used by cells, however lipids are more difficult for your body to break down. They produce nearly twice the amount of energy than proteins or carbohydrates. Lipids
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
FATS, OILS, & CHOLESTEROL
FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.
LIPIDS Dr. Latifah Al-Oboudi 2012
LIPIDS Dr. Latifah Al-Oboudi 2012 The Lipid Family Triglycerides Phospholipids Sterols All types of lipids are: soluble in organic solvents such as chloroform, benzene, and ether, but not in water. Differ
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
HEALTHY EATING to reduce your risk of heart disease
HEALTHY EATING to reduce your risk of heart disease Choose these more often: Fruits, vegetables and whole grains Enjoy a variety of fruit and vegetables every day and whole grains more often.* Small portions
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
than 7%) can help protect your heart, kidneys, blood vessels, feet and eyes from the damage high blood glucose levels. October November 2014
October November 2014 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Be Heart Smart: Know Your ABCs of Diabetes There is a strong
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
Chapter 05: Fats Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing Approach, 6th Edition
Instant download and all chapters Test Bank Nutritional Foundations and Clinical Applications A Nursing Approach 6th Edition Michele Grodner https://testbanklab.com/download/test-bank-nutritional-foundations-clinical-applicationsnursing-approach-6th-edition-michele-grodner/
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
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
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/
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
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
History. Aron first proposed that fat may be essential for normal growth Tested on animals-vitamins A,D,E added. Fat deficiency severely affected
Chapter 5 LIPIDS History 1918 Aron first proposed that fat may be essential for normal growth Tested on animals-vitamins A,D,E added Fat deficiency severely affected Bone growth Reproduction Called Vitamin
Lipids do not like water! (aka: hydrophobic) Generally insoluble
Lipids Lipids Lipids do not like water! (aka: hydrophobic) Generally insoluble Lipids They act like this because of their molecular structure (non-polar) Lipids are made mostly of C and H atoms, with O
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
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
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)
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
Understanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
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
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
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
Nutrition & Wellness for Life 2012 Chapter 6: Fats: A Concentrated Energy Source
Tools: Printer 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright Goodheart-Willcox Co., Inc. All rights reserved. Tissue in which the body
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
TRACKS Extension Lesson
Energy Balance Hidden Fat Grades 9-12 TRACKS Extension Lesson I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity
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
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
Diabetes and Heart Disease
Diabetes and Heart Disease People with diabetes are at a higher risk for developing heart attacks and stroke than people who do not have diabetes. Adults with diabetes are 2 to 4 times more likely to have
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
Nutrition, Food, and Fitness. Chapter 6 Fats: A Concentrated Energy Source
Nutrition, Food, and Fitness Chapter 6 Fats: A Concentrated Energy Source Tools: Printer (color optional) 4 sheets of 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut
Just enough of the right sort
Fats and the heart Just enough of the right sort We all need some fat in our diets, just enough of the right sort to keep our bodies and hearts healthy. In fact, a fat free diet isn t recommended because
MANAGING YOUR CHOLESTEROL
MANAGING YOUR CHOLESTEROL WHAT IS CHOLESTEROL? Cholesterol is a white waxy substance found in every cell of our bodies. It comes from The liver our body makes most of it from the fat we eat in food A little
Cutting the Fat. The first fat to deal with:
Eating is one of the more enjoyable things life has to offer. That s why what to eat and what not to eat especially as it relates to our heart s health can be frustrating, complicated, and confusing. However,
Lipids, pt. 1. Feb. 3, Bio 28: Nutrition Instructor: Paul Nagami Laney College
Lipids, pt. 1 Feb. 3, 2014 Bio 28: Nutrition Instructor: Paul Nagami Laney College Today s Agenda Reminders + Administrative Details What Are Lipids? Chemistry and Types of Lipids Fatty Acids Saturated
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
EATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C
EATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C ANTI-INFLAMMATORY TURMERIC SMOOTHIE The turmeric has a powerful antiinflammatory, curcumin, in it, which is more easily absorbed by our
Lecture 3. Nutrition
Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day
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
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
Nutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures. Phase III Regular Consistency
Nutritional Guidelines for Roux-en-Y and Duodenal Switch Gastric Restrictive Procedures Phase III Regular Consistency The University of Chicago Hospitals Center for the Surgical Treatment of Obesity (March
Lec 4a- BPK 110 Human Nutrition: Current Iss.
Lec 4a- BPK 110 Human Nutrition: Current Iss. TOPICS FOR Lec 4a: 1. Introduction to Lipids 2. Lipid Structure 3. Saturated vs. Unsaturated Fatty Acid Chains 4. Phospholipids and Sterols (Other Lipids)
Steps to a Healthier You - My Pyramid. Physical Activity
Steps to a Healthier You - My Pyramid Physical Activity - e physically active for at least 30 minutes most days of the week - Children and teenagers should be physically active for 60 minutes everyday
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
營養部. Dietetic Unit. Healthy Eating to Lower Your Cholesterol. Dietetic Unit 營養部. Dietetic Unit. For enquiries and appointments, please contact us at:
營養部 Healthy Eating to Lower Your For enquiries and appointments, please contact us at: 10/F, Li Shu Pui Block Hong Kong Sanatorium & Hospital 2 Village Road, Happy Valley, Hong Kong Tel: 2835 8676 Fax:
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids.
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids. Biological Compounds Carbohydrates Lipids Proteins Nucleic Acids Introduction Cells join smaller organic molecules
The Effects of Lipids on the Body
The Effects of Lipids on the Body Review: 3 general types 1. Triglycerides Major type of fat found in food and in bodies 2. Phospholipids In body: Carry food back and forth across cell membranes In food:
From Food to the Bloodstream
FATS The total amount of fat you eat, whether high or low, isn't really linked with disease. What really matters is the type of fat you eat. The "bad" fats saturated and trans fats increase the risk for
CORONARY HEART DISEASE (CHD) Cardiology KU School of Medicine
CORONARY HEART DISEASE (CHD) Wassim Shaheen h MD Cardiology KU School of Medicine 2011 CORONARY HEART DISEASE (CHD) >58 million Americans have at least one form of CHD. 50% of all cardiac deaths result
ENERGY NUTRIENTS: THE BIG PICTURE WHY WE EAT FUNCTIONS FATS FAT, CARBS, PROTEIN
ENERGY NUTRIENTS: FAT, CARBS, PROTEIN Angeline B. David, DRPH, MHS NAD Health Summit March 14, 2013 The science of cooking is not a small matter.... This art should be regarded as the most valuable of
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
HYPERLIPIDAEMIA AND HARDENING OF ARTERIES
HYPERLIPIDAEMIA AND HARDENING OF ARTERIES What is Hyperlipidaemia? Hyperlipidaemia means that there are too many fatty substances in your blood. Commonest of these are: 1. Cholesterol Of animal origin,
Making Responsible Food Choices. Chapter 5
Making Responsible Food Choices Chapter 5 Bell Work Why is food and nutrition important to our physical health? How can your culture affect your health? How can your environment affect your health? How
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
Biochemistry. Definition-
Biochemistry Notes Biochemistry Definition- the scientific study of the chemical composition of living matter AND of the chemical processes that go on in living organisms. Biochemistry Facts 1. The human
Chapter 5 Reading Guide Note: please read my supplemental lecture (part I) before going through these questions.
Chapter 5 Reading Guide Note: please read my supplemental lecture (part I) before going through these questions. 1. Which has more oxygen atoms (O), carbohydrates or lipids? 2. What 2 chemical groups are
AIAN Ancestors Traditional Healthy Eating Behaviors
Supported by: National Center for Minority Health and Health Disparities Native Navigators and the Cancer Continuum (NNACC) [NCMHD R24MD002811] OBJECTIVES By the end of this segment, the learner will be
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
Nutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry!
Nutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry! Topics of Study 1. What is metabolism? 2. Energy and chemical changes 3. Nutrients needed for a healthy lifestyle 4. Calories and
Dietary Guidelines for Americans 2005
Dietary Guidelines for Americans 00 APPENDIX A. EATING PATTERNS Appendix A-1: The DASH Eating Plan at 1,600-,,000-,,600-, and,100-calorie Levels a The DASH eating plan is based on 1,600,,000,,600 and,100
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
Nutrients in foods replace those used by the body
Fundamentals of Nutrition Nutrition: those processes that allow the body to use food for energy, maintenance of health, and growth. Nutritional status: the state of one s nutrition Wellness: state of good
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.
The WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved.
Know Your Cholesterol Numbers Checklist for Lowering Your Cholesterol Cholesterol Questions to Ask Your Doctor Misconceptions about Cholesterol LDL and HDL Lowering Your Cholesterol CHECKLIST Cut down
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
Lesson 3. Get Moving!
Welcome Back. Aloha and welcome back to the third lesson of the PILI Lifestyle Program. 1 Let us begin with a review of last week s lesson. What did we talk about last time? We talked about being more
Staying Healthy with Diabetes
Staying Healthy with Diabetes Note to the Health Care Provider: Topics in this handout are discussed in Chapters 6 and 13 of the American Dietetic Association Guide to Diabetes Medical Nutrition Therapy
Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material.
Chapter 3 Fats Chapter 3 Lesson 3.1 Key Concepts Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material. Foods from animal and plant sources supply distinct
1 Learning ZoneXpress
1 Food portion sizes have changed over the past 20 years. Slides marked by are adapted from Portion Distortion by the National Heart, Lung and Blood Institute at http://hin.nhlbi.nih.gov/portion 2 Typical
Nutrition: Hypertension Nutrition Therapy
Nutrition: Hypertension Nutrition Therapy WHY WAS NUTRITION THERAPY PRESCRIBED? Hypertension (High Blood Pressure) Nutrition Therapy using the DASH-sodium meal plan reduces sodium (salt) in your meal plan
LIPIDS C H A P T E R 6
LIPIDS C H A P T E R 6 1 LEARNING OUTCOMES Explain the basic chemical structure of fatty acids and how they are named Describe the functions of triglycerides, fatty acids, phospholipids and sterols in
A Healthy Lifestyle. Session 1. Introduction
A Healthy Lifestyle Session 1 Introduction Introduction A Healthy Eating Plan How Can Healthy Eating Improve Your Health? Healthy eating can improve your health in many ways. It helps to: Prevent many
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
HEALTH TIPS FOR THE MONTH OF SEPTEMBER HEALTHY EATING IS IN YOUR MIND Continuous
HEALTH TIPS FOR THE MONTH OF SEPTEMBER 2017 HEALTHY EATING IS IN YOUR MIND Continuous 5. Eat more healthy carbs and whole grains Choose healthy carbohydrates and fiber sources, especially whole grains,
The Weekly Purification Warrior Journey Week 3. BY Dr. Kimberly Besuden
The Weekly Purification Warrior Journey Week 3 BY Dr. Kimberly Besuden Disclaimer Standard Process is sponsoring this webinar to provide health care information to health care professionals and consumers
2002 Learning Zone Express
1 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 2 Fuel your energy. Help you grow.
Nutrition - What Should We Eat?
Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans www.choosemyplate.gov Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans
Weight Loss NOTES. [Diploma in Weight Loss]
![Weight Loss NOTES. [Diploma in Weight Loss]](/thumbs/82/86567947.jpg "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
Fact Sheet Central Adelaide Local Health Network Diabetes Education Service. Risk factors that can contribute heart disease:
Fact Sheet Central Adelaide Local Health Network Diabetes Education Service Fat facts Types of Blood Fats The Cholesterol Family Cholesterol is a fatty substance made by our liver and found in our blood.
15.1 Lipids 15.2 Fatty Acids. Copyright 2009 by Pearson Education, Inc.
Chapter 15 Lipids 15.1 Lipids 15.2 Fatty Acids Copyright 2009 by Pearson Education, Inc. 1 Lipids Lipids are biomolecules that contain fatty acids or a steroid nucleus. soluble in organic solvents, but
A healthy cholesterol. for a happy heart
cholesterol A healthy cholesterol for a happy heart cholesterol A healthy cholesterol for a happy heart You probably already know that cholesterol has something to do with heart disease. But like many
Biological Molecules Ch 2: Chemistry Comes to Life
Outline Biological Molecules Ch 2: Chemistry Comes to Life Biol 105 Lecture 3 Reading Chapter 2 (pages 31 39) Biological Molecules Carbohydrates Lipids Amino acids and Proteins Nucleotides and Nucleic
Definition: Water insoluble No common structure (though generally large R groups)
Lipids Definition Definition: Water insoluble No common structure (though generally large R groups) Water Solubility (Hydrophilic) What makes molecules water soluble (hydrophilic)? Like dissolves like
25* or higher Underweight. 240 mg/dl and above High (More than twice the risk as desirable level.) OK, but higher is better
Biometrics Screening Biometric Health Indicators The charts below provide a summary of the ranges for each of the biometric screening tests. Be sure to check with your doctor if your results are outside
Fecal Fat Test Diet Preparation
Fecal Fat Test Diet Preparation Purpose Malabsorption is a medical condition that means fat in the diet (and also proteins, carbohydrates, minerals, and vitamins) may not be absorbed properly. Absorption
OBJECTIVE. that carbohydrates, fats, and proteins play in your body.
OBJECTIVE Describe the roles that carbohydrates, fats, and proteins play in your body. JOurnall How was your weekend? What did you do? Did you practice any of the lessons you have learned thus far? What
Chemistry B11 Chapters 15 Lipids
Chapters 15 ipids ipids: are family of biomolecules that have the common property of being soluble in organic solvents but not in water. Role of lipids: they have three important roles in nature: 1. They
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
Introduction to fats IGD 2017 UPDATED NOV
Introduction to fats IGD 2017 UPDATED NOV 2017 1 What is fat? Fats are an important part of our diet, they provide: Energy (9 kcal/g higher in kcal than other macronutrients) Important vitamins (for example,
Are you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
Tips for making healthy food choices
Tips for making healthy food choices A diabetic diet is all about balance and the choices you make. It works best when you eat a variety of foods in the right portions and at the same times each day. It