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Unit 6
Fats & Oils
Name: ________________________ Class: ____________
Fats and Oils
Notes
1. Fat is:
a. The most ___________________ source of food energy.
b. There are ___________ calories in every gram of fat.
c. We should _____________________ from the Fats & Oils Food Group.
2. Fats that are ___________ are room temperature are called ___________.
3. Fats that are ____________ or firm at room temperature are called _______.
4. Cholesterol is:
a. Cholesterol is ________ fat.
b. It is a “_____________” substance present in all body cells that is
needed for many ________________ body processes.
c. It contributes to the __________________________ and the skin’s
production of ___________________.
d. Adults _____________ all the cholesterol they need, mostly in the liver.
e. All ________________ also have the ability to manufacture cholesterol.
5. Cholesterol in Foods:
a. Because all animals make cholesterol, if you eat any animal product,
including __________, ______________ and __________, you will be
consuming some “extra” or unneeded cholesterol.
b. Other foods high in cholesterol are:
- Egg Yolks
- Liver / Organ Meats
- Some Shellfish
6. LDL’s and HDL’s:
a. A certain amount of cholesterol ____________________ in the blood.
It does not float through the bloodstream on its own, but in chemical
“packages” called ______________________. There are two major
kinds of lipoproteins:
1. LDL’s (Low-Density Lipoproteins)
2. HDL’s (High-Density Lipoproteins)
7. Low-Density Lipoproteins: “Losers”
a. Takes Cholesterol _________ the ___________ to wherever it is
needed in the body.
b. If too much LDL cholesterol is circulating, the ____________ amounts
of cholesterol can _______________ in _______________ walls.
c. This buildup _______________ the risk of _______________ or
__________.
d. Thus, LDL cholesterol has come to be known as “_________________.”
8. LDL’s are like the “______________________.”
a. When LDL’s have too much cholesterol to cart around, it builds up in
the arteries and starts to clog them up.
9. High-Density Lipoproteins: “Heroes”
a. Picks up excess cholesterol and takes it ___________ to the
___________, keeping it from causing harm.
b. Thus, HDL cholesterol has come to be known as “_________________
_________________.”
10. HDL’s are like the “________________________”
a. The HDL’s go around and pick up all the excess cholesterol clogging up
the arteries and take it back to the liver.
11. For most people, the _____________ and ____________ of fats eaten have
a ____________ effect on blood cholesterol than does the cholesterol itself.
12. The fats found in food, such as butter, chicken fat, or corn oil, are made up
of different combinations of ____________________.
13. Types of Fat:
a. Fatty acids: ORGANIC ACID UNITS that make up fat. There are three
types…
1. ____________________________
2. ____________________________
3. ____________________________
14. SATURATED Fatty Acids:
a. _______________ LDL’s
b. _______________ HDL’s
Food Sources: Meat/Animal Sources, Poultry Skin, Whole Milk &
Dairy Products, Butter, Shortening, *Tropical Oils
15. POLYUNSATURATED Fatty Acids
a. _______________ LDL’s
b. _______________ HDL’s
Food Sources: Most Vegetable Oils, Corn Oil, Soybean Oil,
Safflower Oil
16. MONOUNSATURATED Fatty Acids “The BEST One To Have!”
a. _______________ LDL’s
b. _______________ HDL’s
Food Sources: Olives, Olive Oil, Avocados, Peanuts, Peanut Oil,
Canola Oil
17. All fats include _____________ kinds of fatty acids, but in varying amounts.
18. A Good Rule of Thumb…
a. Fats that are ____________ at room temperature are made up mainly
of ___________________ fatty acids.
b. Fats that are ____________ at room temperature are made up mainly
of _______________________ fatty acids.
19. ______________________ Is:
a. The process in which missing HYDROGEN ATOMS are added to an
unsaturated fat to make it ______________ in texture. (It turns liquid
oil into solid shortening.)
b. This forms a new type of fatty acid called ________________________,
(“man-made” fat).
c. Trans-fatty acids have many of the same properties as SATURATED fats.
20. Visible Fat:
a. Fat that is _______________________
b. Examples: Butter on a baked potato, layer of fat around a pork chop,
etc.
21. Invisible Fat:
a. Fat that ____________________________ by the eye
b. Examples: whole milk, some cheese, egg yolks, nuts, avocados, etc.
22. Functions of Fat:
a. Carries Vitamins ___, ___, ___ and ___ through the body.
b. Provides a _______________ store of energy.
c. Promotes healthy _______________
d. Promotes normal _____________________
e. Acts like a “________________” and heat regulator to protect your
heart, liver and other vital organs.
f. _________________ your body.
g. Satisfies hunger and helps you feel ______________ longer.
h. Adds _______________ to food.
23. Too Much Fat…
a. 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.
24. High fat diets are liked to:
a. INCREASED ____________________________
b. ______________________________________
c. ______________________________________
d. _____________________RELATED PROBLEMS
25. Lowering Fat and Cholesterol in the Diet:
a. _____________________!
b. Replace saturated fats with ___________________ fats in the diet.
c. Choose ____________ cuts of meat.
d. STEAM, BOIL, or BAKE foods instead of cooking them in oil or fat.
e. Many more!!
Fats & Oils Crossword Puzzle
Across
7. Fats that are firm at room temperature are called __________.
11. There are _______ calories in every gram of fat.
12. One of the three types of fatty acids that seems to lower total
cholesterol.
13. One of the three types of fatty acids that appears to raise the
level of LDL cholesterol.
15. Besides humans, these have the ability to produce cholesterol.
17. This is a "fat-like" substance present in all body cells.
19. A diet high in fat is linked to this disease.
Down
1. One of the three types of fatty acids that lowers LDL's and
raises HDL's.
2. This fat cannot be detected by the eye.
3. These are a food high in cholesterol.
4. This fat is easily seen.
5. This is the "Good" cholesterol.
6. The process that makes unsaturated fat firmer in texture.
8. Fats that are liquid at room temperature are called _________.
9. One of the main functions of fat is to provide ____________.
10. Organic acid units that make up fat.
14. Man-made fat-used to be an unsaturated fat, but was turned
into a saturated fat.
16. This is the "Bad" cholesterol.
17. Fat is the most _______________ source of food energy.
18. This is a great way to lose weight and lower cholesterol in the
diet.
Food Label Challenge
Directions: Based on the list of ingredients below, can you guess the popular food that it
describes? Write your best guess and then see if you are right at the end! Good Luck!
#1
INGREDIENTS: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN
CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ENZYMES, CHEESE CULTURE.
YOUR GUESS: ____________________________
ANSWER: _____________________________________
#2
INGREDIENTS: DEHYDRATED POTATOES, MODIFIED FOOD STARCH, SUGAR, CORN OIL, SALT, SOY LECITHIN,
LEAVENING (MONOCALCIUM PHOSPAHATE AND SODIUM BICARBONATE), AND DEXTROSE.
YOUR GUESS: ____________________________
ANSWER: _____________________________________
#3
INGREDIENTS: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONOITRATE
[VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA
OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, BAKING SODA, CORNSTARCH, SALT, SOY
LECITHIN (EMULSIFIER), VANILLIN-AN ARTIFICIAL FLAVOR, CHOCOLATE.
YOUR GUESS: ____________________________
ANSWER: _____________________________________
#4
INGREDIENTS: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNAEL OILS),
HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL
FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSEARATE, BETA CAROTENE (COLOR).
YOUR GUESS: ____________________________
ANSWER: _____________________________________
#5
INGREDIENTS: SUGAR; CORN FLOUR; WHEAT FLOUR; OAT FLOUR; PARTIALLY HYDROGENATED VEGETABLE OIL
(ONE OR MORE OF: COCOUNUT, COTTONSEED, AND SOYBEAN); SALT; SODIUM ASCORBATE AND ASCORBIC ACID
(VITAMIN C); NIACINAMIDE; REDUCED IRON; NATURAL ORANGE, LEMON, CHERRY, RASPEBERRY, BLUEBERRY, LIME,
AND OTHER NATURAL FLAVORS; RED $40; BLUE #2; ZINC OXIDE; YELLOW #6; URMERIC COLOR; PYRIDOXINE
HYDROCHLORIDE (VITAMIN B6); BLUE #1; RIBOFLAVIN (VITAMIN B2); THIAMIN HYDROCHLORISE (VITAMIN B1);
ANNATTO COLOR; VITAMIN A PALMITATE; BHT (PRESERVATIVE); FOLIC ACID; VITAMIN B12; VITAIN D. ALLERGEN
INFORMATION: CONTAINS WHEAT INGREDIENTS. CORN USED IN THIS PRODUCT CONTAINS TRACES OF SOYBEANS.
YOUR GUESS: ____________________________
ANSWER: _____________________________________
#6
INGREDIENTS: ENRICHED PASTA: DURUM WHEAT SEMOLINA, WHOLE WHEAT FLOUR, NIACIN, FERROUS SULFATE
(IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), VITAMIN D; CHEESE SAUCE MIX: WHEY
MODIFIED FOOD STARCH, MILKFAT, MILK PROTEIN CONCENTRATE, SALT, CALCIUM CARBONATE, CONTAINS LESS
THAN 2% OF SODIUM TRIPOLYPHOSPHATE, CELLULOSE GEL, CELLULOSE GUM, CITRIC ACID, CALDIUM PHOSPHATE,
NATURAL FLAVOR, SODIUM PHOSPHATE, LACTIC ACID, MONOSODIUM GLUTAMATE, MILK, ASCORBIC ACID (VITAMIN
C), YELLOW #5, VITAMIN E, ACETATE, YELLOW #6 DRIED ONIONS, ENZYMES, CHEESE CULTURE.
YOUR GUESS: ____________________________
ANSWER: _____________________________________
PARTS OF A FOOD LABEL