chapter 6 fats
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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. - PowerPoint PPT PresentationTRANSCRIPT
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Chapter 6 Fats
A Concentrated Energy Source
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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
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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.
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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.
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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.
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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.
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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.
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Name some controllable heart health risk factors
• Smoking• Hypertension• High blood pressure• Diabetes mellitus• Excess weight• Inactivity• Stress
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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.
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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.
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Limiting Fats and Cholesterol in your diet
• By adolescence most individuals already have some buildup of fat deposits in their arteries.
• It is important to be a far detector, if you know where the fat is, avoid it.
• Make certain to read labels• Remember that no more than 35% of your daily
intake of calories should come from fats.• Use fat replacers.
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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.
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More fat information
• Fat also plays a role in food.• Both naturally occurring and synthetic fats
when added to food can alter the taste.
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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.
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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.
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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
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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.
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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
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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.
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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.
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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.
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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.