This document discusses lipids and fats. It defines lipids and fats, noting that fats are a type of lipid. It discusses food sources of fats, noting that fats come from both animal sources like meat and dairy as well as plant sources like oils, nuts, and avocados. The document also discusses the calorie content of fats, different types of fats like saturated and unsaturated, cholesterol and its effects on health, and functions and risks of consuming too much fat.
You obtain fats as a sort of nutrition from your food. While eating some fats is necessary, eating too much can be harmful. Your body gets the energy it needs to function correctly from the fats you consume. Your body burns calories from the carbs you’ve consumed while you workout.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
You obtain fats as a sort of nutrition from your food. While eating some fats is necessary, eating too much can be harmful. Your body gets the energy it needs to function correctly from the fats you consume. Your body burns calories from the carbs you’ve consumed while you workout.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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2. Facts about fats
The word lipid is derived from Greek
word LIPOS which means fat
Lipids includes fats, oils, waxes
Fats belong to a group of organic
compounds called lipids.
Greasy substances that are insoluble in
water
Each gram of fat contains 9 calories.
3. Food Sources
1. Animal ◦ Fatty meats and fish ◦ Dairy
products ◦ Whole milk ◦ Egg yolk .
2. Plant ◦ Vegetable oils and margarine ◦
Nuts and olives ◦ Chocolate ◦ Avocados
4. Fat Is…
The most concentrated source
of food energy
There are 9 calories in
every gram of fat
5. Fats that are liquid at room
temperature are called oils.
Fats that are firm at room
temperature are called solid
fats.
(Examples: vegetable oil, canola oil, olive oil, etc.)
(Examples: butter, shortening, etc.)
6. In a 2,000 calorie diet…
It is recommended that the
maximum number of grams
of fat a person should have in
a day is 66 grams.
No more than 30% of a
person’s total calories should
come from fat sources.
7. No more than 10% (22 grams)
of the total fat should come
from saturated fat
20% (44 grams) should be
from monounsaturated and
polyunsaturated fat sources
8. Calculating the Percent of
Calories From Fat:
1. Take grams of fat and
multiply by 9
2. Divide by total calories
3. Multiply by 100
10. What is Cholesterol?
It is a “fat-like” substance present in all
body cells that is needed for many
essential body processes.
It contributes to the digestion of fat and
the skin’s production of vitamin D.
Adults manufacture all the cholesterol
they need, mostly in the liver.
All animals also have the ability to
manufacture cholesterol.
11. Cholesterol In Foods
Because all animals make cholesterol,
if you eat any animal product, including
meat, poultry and fish, you will be
consuming some “extra” cholesterol.
Other foods high in cholesterol are:
– Egg Yolks
– Liver / Organ Meats
– Some fish
12. LDL’s and HDL’s
A certain amount of cholesterol
circulates in the blood. It does not
float through the bloodstream on its
own, but in chemical “packages”
called lipoproteins. There are two
major kinds of lipoproteins:
1. LDL’s (Low-Density Lipoprotein)
2. HDL’s (High-Density Lipoprotein)
13. Low-Density Lipoproteins
Takes cholesterol from the liver to
wherever it is needed in the body.
If too much LDL cholesterol is
circulating, the excess amounts of
cholesterol can build up in artery
walls.
This buildup increases the risk of
heart disease or stroke.
Thus, LDL cholesterol has come to be
known as “bad cholesterol.”
14. High-Density Lipoproteins
Picks up excess cholesterol and
takes it back to the liver, keeping it
from causing harm.
Thus, HDL cholesterol has come to be
known as “good cholesterol.”
15. For most people, the
amounts and types of fats
eaten have a greater effect on
blood cholesterol than does
the cholesterol itself.
The fats found in food, such
as butter, chicken fat, or corn
oil, are made up of different
combinations of fatty acids.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25. Saturated Fatty Acids
Appear to raise the level of
LDL (“bad”) cholesterol in
the bloodstream
– Food sources: meat, poultry
skin, whole-milk dairy
products, and the tropical
oils-coconut oil, palm oil, and
palm kernel oil.
26.
27. Monounsaturated Fatty Acids
Appear to lower LDL
(“bad”) cholesterol and
help raise levels of HDL
(“good”) cholesterol.
– Food sources: olives, olive
oil, avocados, peanuts,
peanut oil and canola oil.
28. Polyunsaturated Fatty Acids
Fats that seem to lower
total cholesterol levels.
– Food sources: many
vegetable oils, such as
corn oil, soybean oil and
safflower oil.
29. All fats include all 3
kinds of fatty acids, but
in varying amounts.
Each type of fat has a
different effect on
cholesterol levels
30. Other “Essential” Fatty Acids
1. Linolenic Acid
2. Linoleic Acid
They are called “essential” because the
body cannot manufacture them.
They must be supplied by food a person
eats.
They are both polyunsaturated fatty acids.
They are found in the natural oils of plants
and fish.
The body needs them for its basic
functions, including production of various
hormones.
31. A Good Rule of Thumb…
Fats that are solid at room
temperature are made up
mainly of saturated fatty
acids.
Fats that are liquid at room
temperature are made up
mainly of unsaturated fatty
acids.
32. Hydrogenation
The process in which missing
hydrogen atoms are added to
an unsaturated fat to make it
firmer in texture.
This forms a new type of fatty
acid called trans fatty acid.
Trans fatty acids have many
of the same properties as
saturated fats.
33. Visible Fat
Fat that is easily seen
Examples: Butter on a baked
potato, layer of fat around a
pork chop, etc.
34. Invisible Fat
Fat that cannot be
detected by the eye
Examples: whole milk, some
cheese, egg yolks, nuts,
avocados, etc.
35. Functions of Fat
Supplies Energy
Carries Vitamins A, D, E and K through
the body
Provides a reserve store of energy
Promotes healthy skin
Promotes normal cell growth
Acts like a “cushion”and heat regulator
to protect your heart, liver and other vital
organs
It helps you feel full longer
Adds flavor to food
36. Too Much Fat…
Indians eat not only too much
fat, but the wrong kinds of fat.
Doing so can increase the risks
for serious health concerns and
illnesses.
37. High fat diets are linked to…
Heart Disease
Obesity
Cardiovascular Related Problems
38. Lowering Fat and Cholesterol in the
Diet
Exercise
Replace saturated fats with
unsaturated fats in the diet
Choose lean cuts of meat
Steam, boil or bake foods instead
of cooking them in oil or fat
39. Disorders that affect lipid metabolism may be
caused by defects in the structural proteins of
lipoprotein particles, in the cell receptors that
recognize the various types of lipoproteins, or in the
enzymes that break down fats.
As a result of such defects, lipids may become
deposited in the walls of blood vessels, which can
lead to atherosclerosis (a disease characterized by
abnormal thickening and hardening of the walls of
the arteries).
Disorders of lipid metabolism