Hidden fats
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The document summarizes data from the Pennington Biomedical Research Center on the hidden fat content of various foods. It provides a table listing common foods/products, their calories, grams of fat, and percentage of calories from fat. Many everyday items like beef franks, cheese, cookies, and salad dressing contain high percentages of hidden fat, with foods like mayonnaise composed of nearly 100% fat. The Pennington Biomedical Research Center conducts nutrition and preventative health research studies open to all ages and backgrounds.
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Profile Info
Personal: Zainab Female 23 yrs 5 ft 5 in 145 lb
Day(s): 2018 Feb 25, Feb 26, Feb 27 (All)
Activity Level: Low Active
BMI: 24.1
Weight Change: None
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Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
Calories to maintain current weight
2227Calories to maintain current weight
0Calorie adjustment for weight change of 0 lb (per week)
2227Goal Calories
Average Daily Intake & Expenditures
1168Average Intake
2099Average Expenditure
Calories For The Day
Below GoalTotal Calories
Below GoalCarbohydrates (45-65% Calories)
Protein (10-35% Calories)
Fat (20-35% Calories)
Goal AssessmentIntake
2227 1168
1002 to 1448 701
Below Goal223 to 779 174
Below Goal445 to 779 292
3/3/18 7:58 PM Page 1 of 1
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DRI GoalValueNutrient Percent 0 50 100 150
Basic Components
Calories 1,153.00 2,789.0 41 %
Calories from Fat 378.00 781.0 48 %
Calories from SatFat 137.00 251.0 55 %
Protein (g) 48.00 90.7 * 53 %
Protein (% Calories) 16.70 13.0 * 128 %
Carbohydrates (g) 152.00 383.0 40 %
Carbohydrates (% Calories) 52.60 55.0 96 %
Total Sugars (g) 77.40 ^
Added Sugar (g) 4.67 34.9 ~ 13 %
Dietary Fiber (g) 13.00 39.0 33 %
Soluble Fiber (g) 2.24
InSoluble Fiber (g) 2.29
Fat (g) 42.00 86.8 48 %
Fat (% Calories) 32.80 28.0 117 %
Saturated Fat (g) 15.20 27.9 ~ 55 %
Trans Fat (g) 0.41
Mono Fat (g) 8.74 31.0 28 %
Poly Fat (g) 4.24 27.9 15 %
Cholesterol (mg) 355.00 300.0 ~ 118 %
Water (g) 606.00 2,700.0 22 %
Vitamins
Vitamin A - RAE (mcg) 580.00 700.0 83 %
Vitamin B1 - Thiamin (mg) 0.93 1.1 84 %
Vitamin B2 - Riboflavin (mg) 1.12 1.1 102 %
Vitamin B3 - Niacin 11.10 14.0 79 %
Vitamin B6 (mg) 1.16 1.3 90 %
Vitamin B12 (mcg) 4.81 2.4 200 %
Vitamin C (mg) 78.40 75.0 105 %
Vitamin D - mcg (mcg) 4.45 15.0 30 %
Vitamin E - a-Toco (mg) 2.00 15.0 13 %
Folate - DFE (mcg) 303.00 400.0 76 %
Minerals
Calcium (mg) 879.00 1,000.0 88 %
Iron (mg) 13.50 18.0 75 %
Magnesium (mg) 128.00 320.0 40 %
Phosphorus (mg) 804.00 700.0 115 %
Potassium (mg) 1,405.00 2,600.0 54 %
Sodium (mg) 1,406.00 2,300.0 ~ 61 %
Zinc (mg) 9.58 8.0 120 %
Other
Omega-3 (g) 0.48 +
Omega-6 (g) 3.74 +
Alcohol (g) 0.00
Caffeine (mg) 1.20
DRI Goal Key:
Black = Consume at least the DRI goal
Red = Consume less than the DRI goal
* Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
^ Total Sugars includes those naturally occuring in food ...
Nutrient Analysis & Nutrient profiling 2012
This document summarizes a presentation on analyzing the nutrient content of take-away foods and using those analyses to identify opportunities to improve the nutritional quality of such foods. The presentation analyzed over 400 take-away food samples and found they tended to be high in fat, calories, saturated fat, and salt while low in vitamins, minerals and fiber. It also showed there was great variability between similar dishes from different vendors in terms of salt and fat content. The presentation concluded it is possible to modify recipes to significantly lower salt and fat levels while maintaining acceptability to customers and highlighted the need to better understand what level of change would meaningfully improve public health.
New product development presentation
This document provides a recipe and production process for a chicken-mushroom soup that is low in carbohydrates and suitable for diabetics, outlining the ingredients, nutritional information, equipment used, steps for production, packaging, and cost analysis for a 600g batch. The soup contains only 12.65g of carbohydrates per 100g and is made through cooking chicken, mushrooms, tomatoes, and cabbage in stock with various seasonings. Proper training, inspection, and hygienic practices are emphasized to ensure safe production of the low-carb diabetic soup.
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Vitamin d and health
Vitamin D is produced in the skin upon exposure to sunlight and plays an important role in bone health and cellular functions throughout the body. It is hydroxylated in the liver to 25-hydroxyvitamin D and then in the kidneys to its active form, 1,25-dihydroxyvitamin D. Deficiency is linked to increased risk of various chronic diseases. Vitamin D receptors exist in most cells and 1,25-dihydroxyvitamin D has wide-ranging effects, including roles in immune function, cell growth regulation, and reduction of inflammation. Adequate vitamin D levels may protect against cancer, cardiovascular disease, diabetes, and autoimmune conditions like multiple sclerosis.
Gluten free eating
This document discusses gluten free eating and its benefits. It states that individuals with celiac disease or gluten sensitivity cannot eat foods containing gluten, which is found in wheat, barley, and rye. It provides lists of hidden sources of gluten and acceptable gluten-free grains and starches. The document recommends eating gluten-free only if medically necessary, as it can be expensive and risk nutrient deficiencies. Whole grains are promoted as heart-healthy due to fiber, vitamins, and minerals that may reduce risks for chronic diseases.
Coconut oil handout
Coconut oil has various health benefits. It contains antioxidants and antimicrobial fatty acids. While high in saturated fat, studies show coconut oil may not increase heart disease risk like other saturated fats due to its unique fatty acid composition. Coconut oil is solid at room temperature and can be used for cooking or baking, where it adds flavor and has a higher burning point than other oils. The fatty acids in coconut oil are metabolized differently than other fats and may provide benefits for conditions like malabsorption.
Coconut oil
This document summarizes the health effects of coconut oil by comparing its fatty acid composition to other oils like corn oil. It finds that while coconut oil has more saturated fat than corn oil, its medium-chain fatty acids may provide benefits like supporting immune function and reducing abdominal fat. However, it cautions that coconut oil should not completely replace unsaturated vegetable oils which provide essential fatty acids and are generally healthier. Overall, the document concludes coconut oil can be consumed in moderation as part of a balanced diet for its possible health benefits and flavor in cooking.
Resveratrol
Resveratrol is a compound found in various plants and foods like grapes, blueberries, and red wine. It has many health benefits such as being an antioxidant that reduces oxidative damage, inhibiting cancer development at various stages, reducing inflammation, and helping to regulate blood glucose and lipid levels. Resveratrol protects cells and tissues from damage by reducing free radicals, preventing platelet aggregation, inhibiting cancer-promoting enzymes, and modulating inflammatory pathways. These properties may help prevent chronic diseases like heart disease, diabetes, and neurodegenerative conditions.
Why the blue is good for you
The document discusses the health benefits of blueberries. It states that blueberries contain phytochemicals called anthocyanins that act as antioxidants and may reduce the risk of chronic diseases like cancer and heart disease. Regular consumption of blueberries may improve brain, vision and heart health, and reduce the risk of conditions like diabetes and Alzheimer's disease. The document concludes that blueberries are a superfood due to the various health benefits provided by their phytochemical content.
Cacao polyphenols
This document provides an overview of research on flavonoids found in cocoa and chocolate. It summarizes that cocoa and chocolate are high in flavonoids like catechins and epicatechins which have been linked to health benefits. Studies show these flavonoids can improve blood vessel function, lower blood pressure, and reduce risk factors for cardiovascular disease by reducing oxidation of LDL cholesterol and inhibiting platelet aggregation. However, the amount of flavonoids varies depending on cocoa processing and the type of chocolate. More research is still needed on the long term effects of cocoa flavonoids in humans.
Blueberries
This document provides information about blueberries, including:
- Blueberries have many health benefits and antioxidant compounds that may delay chronic diseases.
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- Blueberries have the highest concentration of antioxidants and may reduce cancer and heart disease risk by inhibiting tumor growth and reducing risk factors.
The dash diet plan
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Nutrient sensing and metabolic disturbances
This document summarizes potential causes of metabolic syndrome and insulin resistance, including ectopic fat accumulation, impaired fat oxidation, defects in mitochondrial function, and impaired lipid metabolism. It also discusses adipose tissue as an endocrine organ and the roles of adipocytokines like adiponectin and resistin. Finally, it examines nutrient sensing pathways such as AMPK that regulate cellular energy levels and metabolism.
Gestational diabetes
Gestational diabetes occurs in approximately 5% of pregnancies and results in high blood sugar levels during pregnancy. It develops when the placenta produces hormones that prevent the mother's cells from properly using insulin. To manage gestational diabetes, patients must monitor their blood sugar levels, follow a healthy diet with balanced carbohydrate intake, engage in moderate physical activity, and potentially take insulin or other medications. Maintaining blood sugar control is important for the health of both the mother and baby.
Diabetes and macrosomia
This document discusses several studies related to gestational diabetes and macrosomia. The first study found that maternal BMI had a greater influence on the development of large for gestational age (LGA) babies than glucose control. A second study identified that maternal BMI and LGA in a previous pregnancy most influenced fetal growth in the late second and early third trimesters, while maternal glycemia predominantly impacted growth later in the third trimester. A third study examined the degree of glucose control needed in women with type 1 diabetes to achieve normal fetal growth and neonatal proportions.
Complications of diabetes
This document discusses common complications that can arise from diabetes, including heart disease, kidney disease, eye complications, nerve damage, foot complications, skin complications, and depression. It provides details on each complication, such as how diabetes increases the risks of heart attack, stroke, and kidney failure. It emphasizes the importance of controlling blood sugar, blood pressure, and cholesterol to reduce health risks.
Obesity in children & teens
This document discusses obesity in teens and children. It finds that Mexican-American and non-Hispanic black youth have higher rates of overweight than white youth. Adolescents and older adults are more likely to be overweight than younger groups. Obesity results from long-term energy imbalance where calories consumed exceed calories used. Having two overweight parents significantly increases a child's risk of becoming overweight themselves. Measuring tricep skinfold thickness from ages 3 to 17 showed children of two obese parents were three times as fat as children of two lean parents by age 17.
Childhood obesity basics
This document provides an overview of childhood obesity including prevalence, risks, environmental and genetic factors, critical periods of development, diet, physical activity, and recommendations for prevention. Some key points:
- Rates of childhood obesity in the US have increased 2-3 fold over the last 25 years. Approximately 18.8% of US children ages 6-11 are overweight.
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- Critical periods for the development of obesity are gestation, ages 5-6, and adolescence. Early life nutrition and growth patterns can impact future health.
Lycopene
This document discusses lycopene, a carotenoid pigment found in tomatoes and other red fruits and vegetables. It provides lycopene's sources, history of research on it, levels of intake in different populations, content in various foods, biological activities including antioxidant effects, and potential health benefits related to reducing risks of certain cancers and cardiovascular disease. The Pennington Nutrition Series publishes research from the Pennington Biomedical Research Center on nutrition, chronic disease prevention, and healthy aging.
Healthy grilling
Grilling vegetables and fruits instead of red meats can reduce the risk of chronic diseases. When vegetables are grilled, they do not form cancer-causing compounds like meats do. Colorful vegetables like corn, zucchini, and bell peppers as well as fruits make for healthy grilling options. To prevent the formation of cancer-causing PAHs and HCAs when grilling meats, one should use techniques like pre-cooking meats, avoiding excess fat and charring, frequent flipping, and marinating meats in herbs and spices.
Health benefits of green tea
This document summarizes potential health benefits of green tea. It discusses how green tea contains polyphenols, particularly catechins like EGCG, that may provide benefits. Some potential benefits highlighted include reduced risk of cardiovascular disease, obesity, diabetes, certain cancers, and neurodegenerative diseases. The document also discusses how green tea's antioxidants may protect cells from damage and help prevent chronic diseases associated with aging.
Genetic considerations in obesity development
The document summarizes genetic research on human obesity from the Pennington Biomedical Research Center. It details that over 600 genes have been associated with obesity. Specific genetic disorders are described that can cause obesity like Cushing's syndrome. Mouse models are used to study obesity genes and their role in food intake and metabolism. Genome-wide studies have linked obesity phenotypes to particular chromosomes. The research aims to identify gene combinations and mutations that influence obesity risk and how they interact with environment.
Adolescent curriculum Lesson plan 4
This document outlines a lesson plan on dietary fat for high school students. It covers key concepts about fat including what fat is, the functions of dietary fat, different types of fat like saturated, unsaturated and trans fats, and how fats affect health. The lesson defines terms like cholesterol and lipoproteins and discusses the importance of reducing unhealthy fats and increasing healthy fats. It provides information on fat content of different foods and evaluating fat on nutrition labels. The plan includes slides, activities and handouts to teach students about fats and their impact on health.
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Hidden fats
- 1. Pennington Biomedical Research Center The Hidden Amounts of Fat Product Calories Grams Percent fat Hidden Fat Beef Frank 240 23 82% Beef Steak, untrimmed, 3.5 oz 358 30 74% Beef Steak, trimmed, 3.5 200 10 45% Cheddar Cheese, 1 oz 110 10 82% Chicken, dark, no skin, 3 oz 159 6.1 34.5% Chicken, light, no skin, 3 oz 142 3.1 19.6% Chocolate Bar, 1.5 oz 210 13 55.7% Chocolate Chip Cookies, 3 oz 350 15 38.5% Donut, cake 220 9 52% Donut, cream filled 260 11 47% Donut, glazed 290 18 36.8% French Fries, medium, 4.1 oz 380 19 45% Frozen Yogurt, soft serve, 1/2 c 117 4 30.7% Hamburger , deluxe, 6 oz 390 19 43.8% Hamburger, regular, 3.5 oz 250 9 32% Ice Cream, full fat, 3.5 oz 200 16 50% Ice Cream, reduced fat, 3.5 oz 120 4 30% Ice Cream, supreme, 3.5 oz 300 20 60%
- 2. Product Calories Grams Percent fat Hidden Fat Mayonnaise, 1 Tbsp 100 11 99% Milk, 1%, 8 oz 104 2.2 19% Milk, 2%, 8 oz 121 4.4 32% Milk, skim, 8 oz 90 0.5 5% Milk, whole, 8 oz 149 7.7 57% Pecan Pie, 1/8 pie 470 23 44% Pizza, cheese 230 9 35.2% Pizza, meat lovers 330 18 49% Pizza, pepperoni 250 11 39.6% Pizza, vegetarian 220 8 32.7% Potato Chips 150 10 60% Salad dressing, 2 Tbsp 60 5 75% Sour Cream / Cream Cheese 100 9 81% PNS Briefs No 29, 2009 Pennington Biomedical Research Center Authors Heli J. Roy, PhD, RD Mission: To promote healthier lives through research and educa- Beth Kalicki tion in nutrition and preventative medicine. Division of Education We invite people of all ages and backgrounds to Phillip Brantley, PhD, Director participate in the exciting research studies being conducted at the Pennington Center in Baton Rouge, Pennington Biomedical Research Center Louisiana. If you would like to take part, visit the clinical Claude Bouchard, PhD, Executive Director trials web page at www.pbrc.edu or call (225) 763-2597.