fats for week 10 of nutrition information

Food

1. Fats Week 10 Reading: Pg. 37-41, NCM “Cardiovascular”

2. Fats AKA lipids Include fats, oils, and cholesterol Insoluble in water Important for providing energy (besides cholesterol), helping the body absorb fat-soluble vitamins, and hormone transmission Fat vs. Oil Fat is solid at room temperature, oil is liquid Typically animal sources are fats and plant sources are oil Exceptions to this rule

3. Functions of Fats Contain fat soluble vitamins – A, D, E, K Highest concentration of energy (9 kcals/g) 15-20% of male weight 18-25% of female weight Protection and cushion for organs Insulation Satiety

4. Triglycerides Most of the body’s fat tissue is in the form of triglycerides as well as most of the fat found in food Figure 2.7

5. Types of Fatty Acids Saturated Raises blood cholesterol the most Typically from animal sources but found in coconut oil. Cocoa butter, and palm oil as well Monounsaturated Polyunsaturated Trans-fatty acid Hydrogenation Can increase your LDL cholesterol and decrease HDL cholesterol

6. Essential Fatty Acids (EFA) Why essential ? Linoleic Acid Polyunsaturated Found in corn, cottonseed, soybean, and safflower oil Alpha-linolenic Acid Polyunsaturated Found in canola, walnut, and soybean oils and fatty fish

7. Daily Fat Recommendations Total fat intake should not exceed 30% of total daily calories Of the 30%, only 7% should come from saturated fats <1 g/day of trans fat <300mg/day dietary cholesterol Figure 2.8

8. Cholesterol A type of sterol the body needs to function Made in the liver of the human body Used to build cell membranes, brain and nerve tissue, produce steroid hormones and bile acids, and vitamin D synthesis Only found in animal products Exception: egg whites Figure 2.9

9. Celiac Disease/ Gluten Intolerance Reading: Pg. 85-99, NCM Food Allergies/Gastrointestinal

10. Wheat Allergy Wheat allergy is most common in children 65% of children with a wheat allergy outgrow it before they reach adulthood Symptoms can range MNT: strict avoidance of wheat and products made with wheat

11. Is wheat allergy gluten intolerance? NO Wheat allergy is when a person is allergic to the protein found in a product that causes an IgE mediated response Gluten intolerance (Celiac Disease) – a digestive disease affecting the small intestine Gluten in wheat causes damage to villi in the small intestine This can result in malabsorption of nutrients, along with gas/bloating/pain Autoimmune disease

12. Gluten Free Guidelines In 2014 gluten free labeling guidelines were released Those products labeled “gluten free”, “no gluten”, “free of gluten”, or “without gluten” on the label must be FREE of: Gluten-containing grains An ingredient derived from a gluten-containing grain (unless it has been processed to remove the gluten <20ppm of gluten)