food science 4b - 5 Where are the fats in our food What...

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Lesson 4 1. Functions of Fat in Food a. Flavor- aged chees and buttery cookies b. Teture & moisteness- chocolate and baked goods c. Heat transfer- fries and chips d. But overall function of fat is to serve as an energy source 2. Metabolism of Dietary Components a. Protein- body protein to provide energy i. extra protein is converted to fat b. Fat- stored as fat or used as energy c. Carbs turn into glycogen and fat What percentage of calories that we eat each day should be from fat? A. 0% B. 15% C. 30% correct D. 45% 3. Dietary Recommendations a. Limit fat to 30% or less b. Reduce consumption of fat and saturated fat c. Reduce intake of trans fat accociated with partially hydrogenated oils d. Reduce cholesterol intake to 300mg per day e. Don’t eat trans fat i. Use liquid oils ii. Tropical oils What about total calories? 4. % Fat Budget a. 600 fat colories on a 2000 calorie diet
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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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food science 4b - 5 Where are the fats in our food What...

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