Download Fat Is… - davis.k12.ut.us

Starter
•What does it mean if milk has been
pasteurized?
Fat Is…
a. The most CONCENTRATED source of food
energy
b. There are 9 calories in every gram of fat
c. We should EAT SPARINGLY from foods
containing a lot of fat
Fats that are LIQUID at room
temperature are called OILS.
(Examples: vegetable oil, canola oil, olive oil, etc.)
Fats that are SOLID or firm at
room temperature are called
FATS.
(Examples: lard, butter, shortening, etc.)
Cholesterol Is…
a. Cholesterol is NOT fat.
b. It is a “FAT-LIKE” substance present in all body
cells that is needed for many ESSENTIAL body
processes.
c. It contributes to the DIGESTION OF FAT and the
skin’s production of VITAMIN D.
d. Adults MANUFACTURE all the cholesterol they
need, mostly in the liver.
e. All ANIMALS also have the ability to
manufacture cholesterol.
Cholesterol In Foods:
a. Because all animals make cholesterol, if you
eat any animal product, including MEAT,
POULTRY and FISH, you will be consuming
some “extra” or unneeded cholesterol.
b. Other foods high in cholesterol are:
• Egg Yolks
• Liver / Organ Meats
• Some Shellfish
LDL’s and HDL’s:
a. 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)
Low-Density Lipoproteins:
“Losers”
a. Takes cholesterol FROM the LIVER to
wherever it is needed in the body.
b. If too much LDL cholesterol is circulating,
the EXCESS amounts of cholesterol can
BUILD UP in ARTERY walls.
c. This buildup INCREASES the risk of HEART
DISEASE or STROKE.
d. Thus, LDL cholesterol has come to be
known as “BAD CHOLESTEROL.”
High-Density Lipoproteins:
“Heroes”
a. Picks up excess cholesterol and takes it
BACK to the LIVER, keeping it from causing
harm.
b. Thus, HDL cholesterol has come to be
known as “GOOD CHOLESTEROL.”
• 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.
Types of Fat:
The Good, The Bad, and the
Ugly
Fatty Acids:
• ORGANIC ACID UNITS that make up
fat. There are three types…
1.Polyunsaturated (The Good)
2.Monounsaturated(The Good)
3. Saturated (The Bad
Polyunsaturated Fatty Acids
THE GOOD
a. Lowers HDL’s
b. Lowers LDL’s
• Food sources:
1.
2.
3.
4.
Most Vegetable Oils
Corn Oil
Soybean Oil
Safflower Oil
Monounsaturated Fatty Acids
THE GOODEST  (The BEST One To Have!)
a. Raises HDL’s
b. Lowers LDL’s
•
Food sources:
1.
2.
3.
4.
5.
6.
Olives
Olive Oil
Avocados
Peanuts
Peanut Oil
Canola Oil
Saturated Fatty Acids (THE BAD)
a. Raises HDL’s
b. Raises LDL’s
• Food Sources:
1.
2.
3.
4.
5.
6.
Meat / Animal Sources
Poultry Skin
Whole Milk & Dairy Products
Butter
Shortening
Tropical Oils-(Coconut Oil, Palm Oil, and
Palm Kernel Oil)
*Although tropical oils are liquid, they contain a high percentage of
saturated fatty acids.
All fats include ALL 3 kinds of
fatty acids, but in varying
amounts.
A Good Rule of Thumb…
a. Fats that are SOLID at room temperature are
made up mainly of SATURATED fatty acids.
b. Fats that are LIQUID at room temperature
are made up mainly of UNSATURATED fatty
acids.
Hydrogenation Is:
a. The process in which missing
HYDROGEN ATOMS are added to an
unsaturated fat to make it FIRMER
in texture.
•
(It turns liquid oil into solid shortening)
b. This forms a new type of fatty acid called trans-fatty acid,
(“man-made” fat). THE
UGLY!!!
c. Trans-fatty acids have many of the same properties as
SATURATED fats. They raise LDL’s and Lower HDL’s
Visible Fat:
a. Fat that is easily seen
b. Examples: Butter on a baked
potato, layer of fat around a pork
chop, etc.
Invisible Fat:
• Fat that cannot be detected by the eye (fat that is
found naturally in food)
• Examples: whole milk, some cheese, egg yolks,
nuts, avocados, etc.
Functions of Fat:
a. Carries Vitamins K, A, D and E through the body
This is KADE… (Get
it?!?)
K, A, D and E are the four FATSOLUBLE Vitamins. (This means
they dissolve in fat.)
The FAT car picks up KADE and
takes him where he needs to go
in the body.
FAT Car
Functions of Fat
• b. Provides a RESERVE store of energy.
*Remember, your body wants carbohydrates as
its number one energy source. But, if it can’t get
carbs, it will use fat because it has the next
highest ratio of calories per gram!
• C. Promotes healthy skin
• D. Promotes normal cell growth
• E. Acts like a “cushion” and heat regulator to
protect your heart, liver and other vital organs
(Imagine what would happen to a football player
if all he had protecting his organs was a thin layer
of skin!)
Functions of Fat
f. Insulates your body (Keeps your warm, or cools you down)
g. Satisfies hunger and helps you feel full longer
h. Adds flavor to food
Too Much Fat…
• Americans eat not only too much
fat, but the wrong kinds of fat!
Doing so can increase the risks for
serious health CONCERNS and
ILLNESSES.
High fat diets are linked to:
a. Increased Cholesterol
b. Heart Disease
c. Obesity
d. Cardiovascular Related Problems
Lowering Fat and Cholesterol in the Diet:
a. Exercise!
b. Replace saturated fats with
unsaturated fats in the diet
c. Choose lean cuts of meat
d. Steam, boil or bake foods instead of
cooking them in oil or fat
e. Many more!!
Functions of Fats Skits!!!
• Car = A
• Lagoon parking permit = B
• Baby doll = C
• Cell phone = D
• Couch = E
• Coat = F
• Purple ball = G
• Butter = H
Food Labels
•Find the:
•Total fat content
•Content of the different kinds of fat
•Good fat or a bad fat? Why?
•One representative present to the
class