Chapter 6 Fats

A Concentrated Energy Source

Time for the nitty gritty

• There are three types of lipids(fats):• 1. Triglycerides- Fats found in the body• 2. Phospholipids- Lipids such as

lecithin(made by the liver). These phospholipids are emulsifiers. Eggs are an example of an emulsifier.

• 3. Sterols- Includes hormones, vitamin D and cholesterol

Functions of Lipids

• You need a number of fatty acids for normal growth and development.

• Your body can make most of these fatty acids, however it cannot make the essential fatty acids. These must come from diet.

• If your diet is missing them then the skin, reproductive system, liver and kidneys can be adversely affected.

Function continues

• All lipids provide 9 calories/gram of energy.• Protein only offers 4 calories/gram of energy. • Lipids(fat) also acts as a shock absorber, it helps

protect organs from bumps and bruises of movement.

• Lipids are part of every cell structure. • Lipids are needed for the formation of healthy cell

membranes and are used to make hormones and vitamins.

Fats and Heart Health

• Plaque is a buildup of the cholesterol inside the walls of arteries; as plaque increases, it hardens and subsequently narrows the artery. This is called Atherosclerosis, and is the most common form of heart disease.

• The heart has to work harder to pump blood through those narrowed arteries, this strains the heart and causes blood pressure to rise.

Plaque continues

• With the build up of plaque a blood clot is more likely to occur.

• This can lead to a heart attack.• If the blood clot moves through the blood stream

and arrives at the brain, it can lead to a stroke.• In Both cases, cells are destroyed because the

blocked arteries cannot supply nutrients or oxygen to the surrounding tissues.

Fats and heart health risk factors…

• You think it’s difficult keeping your fat levels down? Here are some more factors that you also have to take into account with relation to fats:

• Age, gender, race, and family history are all uncontrollable heart health risk factors.

• Men are more at risk of developing heart disease, this is b/c females have hormones that offer some protection against the disease.

Name some controllable heart health risk factors

• Smoking

• Hypertension

• High blood pressure

• Diabetes mellitus

• Excess weight

• Inactivity

• Stress

• DIET

Fats and Cancer

• Cancer is a general term that refers to a number of diseases in which abnormal cells grow out of control.

• As a whole, cancer is the second highest cause of death in the United States.

Free Radical Formation

• Hydrogenated Foods and trans fats cause free radical formation in the body, harming your cells.

http://www.youtube.com/watch?v=pp0nc4kY-tc

Fats and Cancer continues

• Can poor eating choices cause cancer?

• Eating a diet high in fat may promote the development of colon, breast, prostate and various other types of cancer.

• Choosing a diet high in fruits and vegetables is a cancer protective lifestyle.

Limiting “Bad Fats”in your dietInclude “Good Fats” in your diet-By adolescence most individuals already have some buildup of fat deposits in their arteries.- It is important to be a fat detector. If you know where the bad fat is, avoid it. Eliminate trans fats in your diet.-Make certain to read labelshttp://www.youtube.com/watch?v=BO_XHTQnsyU

- Remember that no more than 35% of your daily intake of calories should come from fats. 0% should be trans fats and ideally the majority of your fats intake would be from OMEGA 3 FATS. This is why fat replacers and/or margarine or anything that contains hydrogenated or partially hydrogenated oil should be avoided.

Misconception time

• Fats are not all bad, you need fats to perform many important functions in the body. The priority is not to eat too much.

• Fat surrounds the heart and liver and protects both of those organs from being damaged during movement.

http://www.youtube.com/watch?v=kvcK6A-yEoQ

Include healthy Fats in your diet• Include healthy Essential Fatty acids in

your diet – especially Omega 3 Fatty Acids (eg. Fatty Fish – Salmon)

http://www.youtube.com/watch?v=68_L-xuApfk&feature=relmfu

http://www.cbn.com/media/player/index.aspx?s=/vod/GTO506v1

More fat information

• Fat also plays a role in food.

• Both naturally occurring and synthetic fats when added to food can alter the taste.

Saturated Fatty Acid

• Lipids(Fats) that are high in Saturated Fatty Acid tend to be solid at room temperature.

• Lipids(Fats) that are high in Unsaturated Fatty Acid tend to be a liquid at room temperature.

Definition time

• Lipids: A group of compounds that includes triglycerides(fat and oils), phospholipids(lecithin), and sterols(Vitamin D and cholesterol.

• Tryiglycerides: The major type of fat found in the food and in the body.

• Fatty Acid: An organic compound made up of a chain of carbon atoms to which hydrogen atoms are attached and having an acid atom at the end.

More definitions

• Saturated Fatty Acids: A saturated fatty acid that has no double bonds in its chemical structure and therefore, carries a full load of hydrogen atoms

• Unsaturated Fatty Acids: A fatty acid that has at least one double bond between two carbon atoms in a carbon atom chain and therefore is missing at least two hydrogen atoms.

• Polyunsaturated Fatty Acids: A fatty acid that had two or more double bonds between carbon atoms in a carbon atom chain

Yet more definitions

• Hydrogenation: The process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen to make the fatty acid more saturated.

• Rancid: Describes a fat in which the fatty acid molecules have combined with O2, causing them to break down, which makes the fat spoil and gives it an unpleasant smell and taste.

Still more Definitions

• Transfatty Acid: A fatty acid with an odd molecular shape that forms when oils are partially hydrogenated.

• Phospholipids: A class of lipids that have a phosphorous containing compound in their chemical structures, which allows them to combine with both fat and water to form emulsifiers.

• Lecithin: A phoshpholipid made by the liver and found in many foods

More

• Emulsifier: A substance such as a phospholipid, that can mix with water and fat.

• Sterols: A class of lipids, including some hormones, vitamin D, and cholesterol.

Even More

• Cholesterol: A white waxy lipid made by the body that is part of every cell. Cholesterol is also found in foods of animal origin.

• Essential Fatty Acids: A fatty acid needed by the body for normal development that cannot be made by the body and there must be supplied by the diet.

More, More Definitions

• Adipose Tissue: Tissue in which the body stores lipids.

• Chylomicron: A ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells.

• Lipo-Protein: Fat droplets coated by protein so they can more through the bloodstream.

Last of the definitions.

• Very low density Lipo-Protein: A lipo-protein that carries triglycerides and cholesterol made by the liver through the bloodstream to body cells.

• Low denstiy Lipo-Protein: A lipo-protein that carries cholesterol made by the liver through the bloodstream to body cells.