Download Chapter 1 – Title of Chapter

Chapter 5-1
Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols
Learning Objectives
After completing Chapter 5, the student will be able to:
5.1
Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated
fats.
a. Describe the structure of a fatty acid and the effects of chain length and saturation on the properties of
the fat.
b. Describe the triglyceride.
c. List and describe the three types of fatty acids found in foods.
d. Explain the structure of the omega-3 and -6 fatty acids.
Describe the chemistry, food sources, and roles of phospholipids and sterols.
Summarize fat digestion, absorption, and transport.
a. Trace the digestion of lipids including identification of enzymes needed and the role of bile.
b. Describe the absorption of lipids into the intestine and the formation of the chylomicron.
c. Describe the role of the liver in the production of lipoproteins.
d. Explain the health implications of LDL and HDL and the factors that raise or lower levels of these
lipoproteins.
Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega
fatty acids.
a. Identify the uses of triglyceride in the body.
b. Identify the essential fatty acids and their role in the formation of eicosanoids.
Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting
recommendations.
Explain the relationships between monounsaturated and polyunsaturated fats and health, noting
recommendations.
Identify which fats support health and which impair it.
a. Name practical suggestions for food selections to replace saturated and trans fats with
monounsaturated and polyunsaturated fats.
5.2
5.3
5.4
5.5
5.6
H5
Glossary
Chapter Key Terms
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adipose (ADD-ih-poce) tissue: the body’s fat tissue; consists of masses of triglyceride-storing cells.
adipokines (ADD-ih-poe-kines): proteins synthesized and secreted by adipose cells.
antioxidants: as a food additive, preservatives that delay or prevent rancidity of fats in foods and other
damage to food
caused by oxygen.
arachidonic (a-RACK-ih-DON-ic) acid: an omega-6 polyunsaturated fatty acid with 20 carbons and four
double bonds; present in small amounts in meat and other animal products and synthesized in the body
from linoleic acid.
atherosclerosis (ATH-er-oh-scler-OH-sis): a type of artery disease characterized by plaques
(accumulations of lipid-containing material) on the inner walls of the arteries (see Chapter 18).
blood lipid profile: results of blood tests that reveal a person’s total cholesterol, triglycerides, and various
lipoproteins.
cardiovascular disease (CVD): diseases of the heart and blood vessels throughout the body.
Atherosclerosis is the main cause of CVD. When the arteries that carry blood to the heart muscle become
blocked, the heart suffers damage known as coronary heart disease (CHD).
o cardio = heart
o vascular = blood vessels
cholesterol (koh-LESS-ter-ol): one of the sterols containing a four-ring carbon structure with a carbon side
chain.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-2
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choline (KOH-leen): a nitrogen-containing compound found in foods and made in the body from the amino
acid methionine. Choline is part of the phospholipid lecithin and the neurotransmitter acetylcholine.
chylomicrons (kye-lo-MY-cronz): the class of lipoproteins that transport lipids from the intestinal cells to
the rest of the body.
conditionally essential nutrient: a nutrient that is normally nonessential, but must be supplied by the diet
in special circumstances when the need for it exceeds the body’s ability to produce it.
condensation: a chemical reaction in which water is released as two molecules combine to form one larger
product.
conjugated linoleic acids: several fatty acids that have the same chemical formula as linoleic acid (18
carbons, two double bonds) but with different configurations (the double bonds occur on adjacent carbons).
docosahexaenoic (DOE-cossa-HEXA-ee-NO-ick) acid (DHA): an omega-3 polyunsaturated fatty acid
with 22 carbons and six double bonds; present in fatty fish and synthesized in limited amounts in the body
from linolenic acid.
eicosanoids (eye-COSS-uh-noyds): derivatives of 20-carbon fatty acids; biologically active compounds
that help to regulate blood pressure, blood clotting, and other body functions. They include prostaglandins
(PRO S-tah-GLANDins), thromboxanes (throm-BOX-ains), and leukotrienes (LOO -ko-TRY-eens).
eicosapentaenoic (EYE-cossa-PENTA-ee-NO-ick) acid (EPA): an omega-3 polyunsaturated fatty acid
with 20 carbons and five double bonds; present in fatty fish and synthesized in limited amounts in the body
from linolenic acid.
emulsifiers: substances with both water-soluble and fat-soluble portions that promote the mixing of oils
and fats in watery solutions.
endogenous (en-DODGE-eh-nus): from within the body.
o endo = within
o gen = arising
essential fatty acids: fatty acids that the body requires but cannot make, and so must be obtained from the
diet; both linoleic acid and linolenic acid are essential fatty acids.
exogenous (eks-ODGE-eh-nus): from outside the body.
o exo = outside
fat replacers: ingredients that replace some or all of the functions of fat and may or may not provide
energy. artificial fats: zero-energy fat replacers that are chemically synthesized to mimic the sensory and
cooking qualities of naturally occurring fats but are totally or partially resistant to digestion.
fats: lipids that are solid at room temperature (77°F, or 25°C).
glycerol (GLISS-er-ol): an alcohol composed of a three-carbon chain, which can serve as the backbone for
a triglyceride.
HDL (high-density lipoprotein): the type of lipoprotein that transports cholesterol back to the liver from
the cells; composed primarily of protein.
hormone-sensitive lipase: an enzyme inside adipose cells that responds to the body’s need for fuel by
hydrolyzing triglycerides so that their parts (glycerol and fatty acids) escape into the general circulation and
thus become available to other cells for fuel. The signals to which this enzyme responds include
epinephrine and glucagon, which oppose insulin (see Chapter 4).
hydrogenation (HIGH-dro-jen-AY-shun or high-DROJeh- NAY-shun): a chemical process by which
hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double
bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity).
Hydrogenation produces trans-fatty acids.
hydrophilic (high-dro-FIL-ick): a term referring to water-loving, or water-soluble, substances.
hydrophobic (high-dro-FOE-bick): a term referring to water-fearing, or non-water-soluble, substances;
also known as lipophilic (fat loving).
o hydro = water
o phobia = fear
o lipo = lipid
o phile = love
lecithin (LESS-uh-thin): one of the phospholipids. Both nature and the food industry use lecithin as an
emulsifier to combine water-soluble and fat-soluble ingredients that do not ordinarily mix, such as water
and oil.
LDL (low-density lipoprotein): the type of lipoprotein derived from very-low-density lipoproteins (VLDL)
as triglycerides are removed and broken down; composed primarily of cholesterol.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-3
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linoleic (lin-oh-LAY-ick) acid: an essential fatty acid with 18 carbons and two double bonds.
linolenic (lin-oh-LEN-ick) acid: an essential fatty acid with 18 carbons and three double bonds.
lipases: enzymes that hydrolyze lipids. Lingual lipase is a fat-digesting enzyme secreted from the salivary
gland at the base of the tongue; gastric lipase is a fat-digesting enzyme secreted from the cells of the
stomach.
lipids: a family of compounds that includes triglycerides, phospholipids, and sterols. Lipids are
characterized by their insolubility in water. (Lipids also include the fat-soluble vitamins, described in
Chapter 11.)
lipoprotein lipase (LPL): an enzyme that hydrolyzes triglycerides passing by in the bloodstream and
directs their parts into the cells, where they can be metabolized for energy or reassembled for storage.
lipoproteins (LIP-oh-PRO-teenz): clusters of lipids associated with proteins that serve as transport vehicles
for lipids in the lymph and blood.
micelles (MY-cells): tiny spherical complexes of emulsified fat that arise during digestion; most contain
bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol.
monoglycerides: molecules of glycerol with one fatty acid attached. A molecule of glycerol with two fatty
acids attached is a diglyceride.
o mono = one
o di = two
oils: lipids that are liquid at room temperature (77°F, or 25°C).
olestra: a synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as
sucrose polyester.
omega: the last letter of the Greek alphabet (ω), used by chemists to refer to the position of the closest
double bond to the methyl (CH3) end of a fatty acid.
omega-3 fatty acid: a polyunsaturated fatty acid in which the closest double bond to the methyl (CH3) end
of the carbon chain is three carbons away.
omega-6 fatty acid: a polyunsaturated fatty acid in which the closest double bond to the methyl (CH3) end
of the carbon chain is six carbons away.
oxidation (OKS-ee-day-shun): the process of a substance combining with oxygen; oxidation reactions
involve the loss of electrons.
phospholipid (FOS-foe-LIP-id): a compound similar to a triglyceride but having a phosphate group (a
phosphorus-containing salt) and choline (or another nitrogen-containing compound) in place of one of the
fatty acids.
plaque (PLACK): an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue
that develops in the artery walls in atherosclerosis. Plaque associated with atherosclerosis is known as
atheromatous (ATH-er-OH-ma-tus) plaque.
solid fats: fats that are not usually liquid at room temperature; commonly found in most foods derived from
animals and vegetable oils that have been hydrogenated. Solid fats typically contain more saturated and
trans fats than most oils.
sterols (STARE-ols or STEER-ols): compounds containing a four-ring carbon structure with any of a
variety of side chains attached.
triglycerides (try-GLISS-er-rides): the chief form of fat in the diet and the major storage form of fat in the
body; composed of a molecule of glycerol with three fatty acids attached; also called triacylglycerols (tryay-seel-GLiSS-er-ols).
o tri = three
o glyceride = of glycerol
VLDL (very-low-density lipoprotein): the type of lipoprotein made primarily by liver cells to transport
lipids to various tissues in the body; composed primarily of triglycerides.
Fatty Acid Terms
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fatty acids: organic compounds composed of a carbon chain with hydrogens attached and an acid group
(COO H) at one end and a methyl group (CH3) at the other end.
monounsaturated fatty acid: a fatty acid that lacks two hydrogen atoms and has one double bond between
carbons; abbreviated MUFA. Examples include palmitoleic acid and oleic acid. A monounsaturated fat is
composed of triglycerides in which most of the fatty acids are monounsaturated.
o mono = one
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Chapter 5-4
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point of unsaturation: the double bond of a fatty acid, where hydrogen atoms can easily be added to the
structure.
polyunsaturated fatty acid: a fatty acid that lacks four or more hydrogen atoms and has two or more
double bonds between carbons; abbreviated PUFA. Examples include linoleic acid (two double bonds) and
linolenic acid (three double bonds). A polyunsaturated fat is composed of triglycerides in which most of
the fatty acids are polyunsaturated.
o poly 5 many
saturated fatty acid: a fatty acid carrying the maximum possible number of hydrogen atoms—for
example, stearic acid. A saturated fat is composed of triglycerides in which most of the fatty acids are
saturated.
unsaturated fatty acid: a fatty acid that lacks hydrogen atoms and has at least one double bond between
carbons (includes monounsaturated and polyunsaturated fatty acids). An unsaturated fat is composed of
triglycerides in which most of the fatty acids are unsaturated.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-5
Lecture Presentation Outline
Key to instructor resource annotations (shown to the right of or below outline topics):
Website
= Available for download from book companion website: HN = student handout
IM
= Included in this instructor’s manual: CS = case study, WS = worksheet, CA = classroom activity
Introductory/whole chapter resources: Test Bank; IM WS 5-2, 5-4, CA 5-4
I.
The Chemist’s View of Fatty Acids and Triglycerides
A. Fatty Acids – Explain fatty acids, including:
1. The Length of the Carbon Chain
a. Long-chain fatty acids.
b. Medium- and short-chain fatty acids
2. The Number of Double Bonds – Define and explain the following:
a. Saturated fatty acids
b. Unsaturated fatty acids
1. Monounsaturated fatty acids (MUFA)
2. Polyunsaturated fatty acids (PUFA)
a. Linoleic acid.
b. Linolenic acid
3. The Location of Double Bonds – The omega number (Figure 5-1)
a. Omega-3 fatty acid
b. Omega-6 fatty acid.
c. Omega-9 fatty acid .
B. Triglycerides – Lipids with three fatty acids attached to a glycerol (Figure 5-2 and 5-3)
C. Characteristics of Solid Fats and Oils
1. Firmness – Explain how the degree of unsaturation impacts firmness (Figure 5-4)
a. Saturated fats
b. Polyunsaturated fats.
c. Short versus long fatty acid chains (Figure 5-5)
2. Stability – Explain how the degree of unsaturation impacts stability
a. Saturated fat
b. Monounsaturated fat
c. Polyunsaturated fat
d. Protection from rancidity
3. Hydrogenation (Figure 5-6)
a. Protects against oxidation
b. Alters texture
4. Trans-Fatty Acids (Figure 5-7)
a. Act like saturated fats in the body
b. Heart disease connection is being researched
c. Conjugated linoleic acid
IM HN 5-1
IM WS 5-1
II. The Chemist’s View of Phospholipids and Sterols
A. Phospholipids
1. Phospholipids in Foods
a. Define and explain phospholipids.
b Discuss food sources
2. Roles of Phospholipids
a. Explain the roles of phospholipids in transport and emulsification
b. Lecithin (Figures 5-8, 5-9)
B. Sterols – A well-known sterol is cholesterol (Figure 5-10)
1. Sterols in Foods – Discuss the food sources of the sterols
2. Roles of Sterols – Explain the roles and metabolism of sterols, including:
a. Bile acids, sex hormones, adrenal hormones, and vitamin D
IM HN 5-4
IM HN 5-1
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Chapter 5-6
b.
c.
d.
Cell membranes
Discuss production in the liver
Explain how sterols are involved in atherosclerosis
III. Digestion, Absorption, and Transport of Lipids
A. Lipid Digestion – Explain the process of lipid digestion in the following anatomical areas (Figure 5-11):
1. In the Mouth
2. In the Stomach
3. In the Small Intestine
a. Cholecystokinin (CCK) (Figure 5-12)
b. Pancreatic and intestinal enzymes
c. Phospholipids are hydrolyzed (Figure 5-13)
d. Sterols are mostly absorbed as is
4. Bile’s Routes
a. Explain enterohepatic circulation (Figure 5-14)
b. Soluble fibers trap some bile
B. Lipid Absorption (Figure 5-15)
1. Glycerol and short- and medium-chain fatty acids
2. Monoglycerides and long-chain fatty acids
C. Lipid Transport – Transport is made possible by a group of vehicles known as lipoproteins
1. Chylomicrons (Figure 5-16)
a. Largest of the lipoproteins
b. Least dense
c. Get smaller as triglyceride portion is removed by the cells
2. VLDL (Very-Low-Density Lipoproteins)
a. Composed primarily of triglycerides
b. Made by the liver
c. Transport lipids to the tissues
d. Get smaller and more dense as triglyceride portion is removed
3. LDL (Low-Density Lipoproteins)
a. Composed primarily of cholesterol
b. Transport lipids to the tissues
4. HDL (High-Density Lipoproteins) (Figure 5-17)
a. Transport cholesterol from the cells to the liver
b. Have anti-inflammatory properties
5. Health Implications
a. High LDL is known as “bad” cholesterol
b. High HDL is known as “good” cholesterol
c. Factors that lower LDL and raise HDL
1. Weight control
2. Replace saturated fat with monounsaturated fat and polyunsaturated fat in the diet
3. Soluble fibers
4. Phytochemicals
5. Moderate alcohol consumption
6. Physical activity
d. Genes influence lipoprotein activity
IV. Lipids in the Body – Explain the roles of lipids in the body, including:
A. Roles of Triglycerides
1. A source of energy for the cells
2. Provide more energy than carbohydrates or proteins
3. Can be stored to an unlimited capacity in adipose tissue (Figure 5-18)
4. Adipose tissue secretes hormones (adipokines)
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Chapter 5-7
B. Essential Fatty Acids – Cannot be made by the body (Figure 5-19)
1. Linoleic Acid and the Omega-6 Family
a. Can make arachidonic acid, which is a conditionally essential fatty acid
b. Supplied by vegetable oils and meats
2. Linolenic Acid and the Omega-3 Family
a. Must be supplied by food
b. Can make EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)
3. Eicosanoids
a. Made from arachidonic acid and EPA
b. Like hormones but have different effects on different cells
c. Include prostaglandins, thromboxanes, and leukotrienes
4. Omega-6 to Omega-3 Ratio – Experts disagree on the ideal ratio
5. Fatty Acid Deficiencies
a. Are rare in the U.S. and Canada
b. Occur in infants and children with fat-free or low-fat diets
C. A Preview of Lipid Metabolism
1. Storing Fat as Fat
a. Lipoprotein lipase (LPL) hydrolyzes triglycerides
b. Components reassembled into triglycerides for storage within adipocytes
2. Using Fat for Energy
a. Hormone-sensitive lipase dismantles triglycerides within adipocytes for release into the blood
b. Describe what occurs during fasting
V. Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
A. Health Effects of Saturated Fats, Trans Fats, and Cholesterol
1. Blood lipid profile
a. Reveals concentrations of lipids in the blood
b. Desirable levels
1. Total cholesterol  200 mg/dL
2. LDL cholesterol  100 mg/dL
3. HDL cholesterol  60 mg/dL
4. Triglycerides  150 mg/dL
2. Heart Disease
a. Elevated blood cholesterol
b. Cholesterol accumulates in the arteries, restricts blood flow, and raises blood pressure
c. Saturated fat in the diet raises blood cholesterol
3. Cancer
a. Dietary fat has an association with risks for some types of cancer
b. May promote the growth of cancer
c. Some types of cancer have a stronger relationship to fat intake
4. Obesity – High fat intake combined with inactivity can lead to weight gain
B. Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
1. The DRI and the 2010 Dietary Guidelines recommend fat at 20%-35% of energy intake (400-700
kcalories of a 2,000-kcalorie diet)
2. Also recommend 10% or less of energy intake from saturated fat, as little trans fat as possible, and 300
mg or less of cholesterol per day
3. Too little fat can be detrimental to health
VI. Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
A. Health Effects of Monounsaturated and Polyunsaturated Fats
1. Heart Disease
IM CS 5-1, 5-2
a. Benefits from monounsaturated fats and polyunsaturated fats
1. Replacing saturated fat and trans fat with monounsaturated fat and polyunsaturated fat is the
most effective dietary strategy in preventing heart disease (example: Table 5-3)
2. Describe food sources of monounsaturated fat
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Chapter 5-8
3. Describe food sources of polyunsaturated fat
4. Describe food sources of omega-3 fats
b. Benefits from omega-3 fats – Beneficial effects in reducing risk of heart disease and stroke,
supporting the immune system, and defending against inflammation
2. Cancer – Omega-3 fats may be protective against certain types of cancer
3. Other Diseases- Omega-3 fats may protect against asthma, periodontal diseases, and eye diseases
4. Omega-3 Supplements – Discuss the potential benefits and risks (Figure 5-20)
B. Recommended Intakes of Monounsaturated and Polyunsaturated Fats
1. AI have been established for linoleic and linolenic acids
2. AMDR: 5-10% kcal from linoleic acid, 0.6-1.2% kcal from linolenic acid
C. From Guidelines to Groceries
1. Protein Foods – Very lean and lean meats and meat alternates should be chosen
2. Milk and Milk Products – Choose fat-free and low-fat milks and milk products
3. Vegetables, Fruits, and Grains – Choose a wide variety of vegetables, fruits, and whole grains
4. Solid Fats and Oils – Avoid invisible fat from high-fat cheese and baked and fried foods
5. Read Food Labels – Choose wisely from many available food products
6. Fat Replacers
VII. Highlight: High-Fat Foods—Friend or Foe?
IM HN 5-6
A. Guidelines for Fat Intake
1. It is recommended that individuals replace “bad” fats with “good” fats
2. Specific guidelines for reducing saturated fat, trans fat, and cholesterol
3. Specific guidelines for increasing monounsaturated and polyunsaturated fat
B. High-Fat Foods and Heart Health
1. Cook with Olive Oil
a. Many health benefits
b. Still provides 9 kcal/gram
2. Nibble on Nuts
a. Many health benefits
b. Still a high-kcalorie food
3. Feast on Fish
a. Rich in long-chain omega-3 polyunsaturated fatty acids
b. Mercury caution for pregnant and lactating women and young children
C. High-Fat Foods and Heart Disease
1. Limit Fatty Meats, Whole-Milk Products, and Tropical Oils
a. Read food labels to determine those lowest in saturated fat
b. Choose leaner and lower-fat animal foods
2. Limit Hydrogenated Foods (Figure H5-1)
a. Contain trans fats
b. Watch convenience foods
D. The Mediterranean Diet
1. Links with good health but may not be the only factor
2. Discuss foods included in this diet
E. Conclusion
1. Saturated fat and trans fat are poor for heart health
2. Unsaturated fat in moderation is good for heart health
3. Food is a mixture of good and bad fat
4. Manufacturers are complying with consumer requests
5. Try Mediterranean eating habits
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-9
Handout 5-2: How to Modify a Recipe—Lasagna
Original
1
/3 c olive oil (to sauté vegetables)
1 ½ c diced onions
2 cloves garlic
1 ½ lb ground chuck
2 t salt
2 lb tomato sauce
28 oz canned tomatoes
6 oz canned tomato paste
1 tbsp oregano
2 tsp onion salt
1 lb lasagna noodles
2 tbsp olive oil (to cook noodles)
16 oz ricotta
8 oz mozzarella
10 oz parmesan
oil to grease pan
Modified
[omit oil]
1 ½ c onion, 1 green pepper, ½ lb mushrooms
2 cloves garlic
¾ lb ground round
[omit salt]
use no-added-salt type tomato sauce
use no-added-salt type canned tomatoes
use no-added-salt type tomato paste
2 t oregano, 2 t basil, ¼ c fresh parsley
[omit salt]
1 lb whole wheat lasagna noodles
[omit oil]
16 oz low-fat cottage cheese, pureed
8 oz part skim mozzarella
4 oz parmesan
spray to grease pan
Yield 16 servings (2 9” x 12” pans)
Analysis
Energy (kcal)
Protein (g)
Fat (g)
Sodium (mg)
Cholesterol (mg)
% of calories from fat
Original
513
35
29 (6 t)
1121
73
51
Modified
281
21
7 (1.4 t)
380
32
24
Source: Culinary Hearts Kitchen Course, Tallahassee, Florida, as taught by Sandra Woodruff, M.S., R.D., with
permission.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-10
Handout 5-3: Butter and Margarine Labels Compared
Food labels list the kcalories from fat; the quantities and Daily Values for fat, saturated fat, and cholesterol; and the
quantities for trans fat. Information on polyunsaturated and monounsaturated fats is optional. Products that contain
0.5 g or less of trans fat and 0.5 g or less of saturated fat may claim “no trans fat.” Similarly, products that contain 2
mg or less of cholesterol and 2 g or less of saturated fat may claim to be “cholesterol-free.”
If the list of ingredients includes hydrogenated oils, you know the food contains trans fat. Chapter 2 explained that
foods list their ingredients in descending order of predominance by weight. As you can see from this example, the
closer “partially hydrogenated oils” is to the beginning of the ingredients list, the more trans fats the product
contains. Notice that most of the fat in butter is saturated, whereas most of the fat in margarine is unsaturated;
partially hydrogenated margarines tend to have more trans fat than hydrogenated liquid margarines.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-11
Handout 5-4: Cholesterol in Selected Foods
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-12
Handout 5-5: Omega-3 Fatty Acid Content of Commonly Eaten Fish
>500 mg per 3.5-oz serving
150-500 mg per 3.5-oz serving
<150 mg per 3.5-oz serving
Bronzini
Black bass
Cod (Pacific)
Herring (Atlantic and Pacific)
Catfish (wild and farmed)
Corvina
Mackerel
Escolar
Grouper
Oyster (Pacific)
Clam
Lobster
Salmon (chinook, coho, Copper
River, farmed, pink, sockeye,
wild Atlantic)
Cod (Atlantic)
Mahi-mahi
Crab (Alaskan king)
Monkfish
Croakers
Red snapper
Tilapia (farmed)
Skate
Flounder
Triggerfish
Haddock
Tuna
Hake
Wahoo
Trout (wild and farmed)
Sardines
Toothfish
Halibut
Oyster (eastern and farmed)
Perch
Scallop
Shrimp (mixed varieties)
Sole
Swordfish
Sources: K. L. Weaver and coauthors, The content of favorable and unfavorable polyunsaturated fatty
acids found in commonly eaten fish, Journal of the American Dietetic Association 108 (2008): 1178–
1185; P. M. Kris-Etherton, W. S. Harris, and L. J. Appel, Fish consumption, fish oil, omega-3 fatty acids,
and cardiovascular disease, Circulation 106 (2002): 2747–2757.
© 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Chapter 5-13
Handout 5-6: Potential Relationships among Dietary Saturated Fatty Acids,
LDL Cholesterol, and Heart Disease Risk
a
Percentage of change in total dietary energy from saturated fatty acids.
Percentage of change in blood LDL cholesterol.
c
Percentage of change in an individual’s risk of heart disease; the percentage of change in risk may
increase when blood lipid changes are sustained over time.
b
SOURCE: Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on
Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III),
NIH publication no. 02-5215 (Bethesda, Md.: National Heart, Lung, and Blood Institute, 2002), pp. V-8
and II-4.
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