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Unformatted text preview: 5. Where are the fats in our food? What about reduced fat products? 1 Lecture 2: Dietary Lipids & Health Lesson 4 a. Reduced fats have same calories but less fat by 4 grams 6. Replacing Fat in Food a. Carbohydrate-based fat replacers i. Maltodextrin, polydextrose, 0-4 (cal/gram) b. protein based fat replacers i. egg whites, gelatin, milk or soy protein (4 cal?gram) c. fat- based fat replacer i. olestra (o cal?gram) ii. replaces 6 hydrogin atoms with 6 fatty acids that are indigestible 7. What’s a person to eat? a. Balance calorie intake with bodil needs b. Consume 10% of calories from protein c. Limit consumption of ‘simple’ sugars d. Consume 25-35 g of fiber per day e. Limit total fat and saturated fat f. Avoid trans fat in processed foods g. Include omega-3 and omega-6 fats in your diet 2...
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- Spring '08
- Nutrition, Carbohydrate-based fat replacers, Fat Budget a., fat replacers i., fat replacer i.