Carol Soliven

Nutrition 3/4/14

Lipids
Fats = lipids Fats= greasy substances o Not water soluble Concentrated source of energy 9cal/g Composed of C,H, O Lower proportion of O2

Functions Essential for functioning and structure of body tissue Necessary for cell membranes Carries fat-soluble vitamins A,D,E,K Provides energy when one cant eat. Adipose tissue= protects organs and bones; padding; insulation Provide feel of satiety

Food Sources Found in animal and plants Animal sources = richest source of fats; e.g. meats Plant sources= sunflower, safflower, sesame seeds, corn, nuts, olives, margarine, coconut, cocoa butter.

Visible and Invisible Fats in Food Visible fats = ones that are purchased and used as fats Invisible fats = hidden; found in food such as meats, etc. o Makes difficult for cl to regulate fat intake Essential to educate cl about hidden fats

Classification Triglycerides, phospholipids, sterols = found in body 95% of body= triglycerides Triglycerides = three fatty acids attached to framework of glycerol Glycerol= derived from water soluble CHO Fatty acids = component of fat that determines classification of the fat Essential fatty acids (ESA) = not found in body; essential

Linoleic and linolenic acids = fatty acids needed for body; not synthesized in body. Classified by degree of saturation w/ hydrogen atoms o Saturated, monounsaturated, polyunsaturated

Saturated Fats Fats whose carbon atoms contain all of the hydrogen atoms they can; factor that contributes to atherosclerosis Animal foods = more saturated fatty acids o E.g. meat, poultry, egg yolk, etc. Foods solid at room temp = high amts of saturated fats One shouldnt consume no more than 7% to total daily caloric intake

Monounsaturated Fats Fats that are neither saturated nor polyunsaturated E.g. olive oil, peanut oil, canola oil, avocados, cashew Lowers LDL (low density lipoprotein ) Should consume 15% of total daily calories

Polyunsaturated Fats Fats whose carbon atoms contain only limited amts of hydrogen Omega-3, and Omega-6 fatty acids Omega-3 acids o Lower risk of disease o Found in fish oils Omega-6 o Lower cholesterol E.g. cooking oils w/ sunflower, safflower, sesame seeds; corn/soy beans; fish o Usually soft/ oily

Trans-Fatty Acid TFAs Produced by adding hydrogen atoms to a liquid fat making it solid Comes from baked goods and foods eaten Raise LDLs and chol

Hydrogenated Fats Polyunsaturated veg. oils which hydrogen has been added to commercially. Hydrogenation= combing fat w/ hydrogen saturated fat o E.g. margarine Cholesterol Sterol Fatlike substance that exists in animal foods and body cells

Not in plant foods Found in animal food Essential for synthesis of bile, sex hormones, cortisone, vit. D Body manufactures 800-1,000mg q day in liver Abundant in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, organ meat Contributes to disease Hypercholesterolemia = high lvls of chol in bl; high serum cholesterol Atherosclerosis= plaque buildup within artery walls Blood chol shouldnt exceed 200mg/dl Reducing amt of total fat, saturated fat, chol, and increase in exercise = chol lvls Soluble fiber = bl chol o Binds chol and eliminated via feces Limit chol and fat in diet throughout life

Digestion and Absorbtion 95% of ingested fats = digested Fats digested chemically in sm. Intestine Gastric juices act on emulsified fats o Cream, egg yolk Must be mixed well in stomach prior to entering sm. Intestine Bile in sm intestine o Emulsifies fat fatty acids and glycerol Body absorbs through villi

Lipoproteins Carriers of fat in bl Provided for the fats to be absorbed and transported by bl to body cells Bile joins w/ products of fat digestion to carry fat protein combines w/ final products to form lipoprotein Classified as o Chylomicrons, very-low density lipoproteins, (VLDL), low-density lipoproteins (LDLs), and high-density lipoproteins (HDLs) Chylomicrons o First lipoproteins identified post-eating o Largest lipoprotein and lightest in wt o Made of 80%-90% triglycerides Lipoprotein lipase = break down triglycerides into fatty acids & glycerol Very Low Density Lipoproteins o Made by liver cells o 55%-65% = triglycerides o Carry triglycerides & lipids to cells o As VLDLs lose triglycerides, they pick up chol and become LDLs LDLs

o o o o HDLs o o o o o

45% = chol Has few triglycerides Carry most of bl chol from liver to cells. Bl lvls greater that 130mg.dL can lead to atherosclerosis Carry chol from cell to liver for excretion Low HDL lvls (40mg/dL) = risk for disease HDL lvl (60mg/dL) = protects against disease Good chol HDL = exercising, maintaining desirable wt, giving up smoking

Metabolism and Elimination Liver = controls fat metabolism o Hydrolyzes triglycerides and forms new ones prn o Fatty acids broken down to CO2, H2O Fat stored = adipose tissue CO2 and H2O = byproducts that are used/ removed from body by circulatory, resp, excretory sys. Fats and the Consumer Fats = high caloric food r/t disease

Lecithin fatty substances found in plant and animals natural emulsifier that helps transport fat in bloodstream used to make food products smooth classified as phospholipid says to be able to prevent cardiovascular disease

Fat Alternatives Olestra o Made from CHO and fat o Use in snacks o Inhibits absorption of some vitamins and minerals o No calories o Causes cramps & diarrhea Simplesse o Made from egg white or milk protein o Contain 1.3 kcal/g o Used in cold food o Not available for home use Oatrim o CHO-based

o Derived from oat fiber o Heat-stable Used in baking; not frying o Thickener o Has less calories than fat Long-term effects are unknown Concern o That they will be used in replacement of nutritious food

Dietary Requirements When fats provide less than 10% of daily caloric intake = deficiency symptoms occur When gross deficiency occurs = eczema can develop o Eczema = inflamed and scaly skin condition o Usually in infants fed w/ formulas lacking essential fatty acids linoleic acid Also on cl with long-term intravenous feedings that lack linoleic acid Diets severely low in fats = growth may be retarded and wt loss can occur Excessive fat = obesity/ disease o Associate w/ cancers of colon, uterus, prostate Less than 30% of total calories = should be fats Consume less than o 7% of saturated fats o 8% polyunsaturated fats o 15% monounsaturated fats