NTR 222 Other realetd.docx - Different categories of fats...

This preview shows page 1 - 4 out of 24 pages.

Different categories of fats & lipids fatty acids, triglycerides, phospholipids and sterols Phospholipid lecithin; yellowish brown substances that occur in animal and plant tissues Fatty acid a chain of carbons linked together that contain a carboxyl and methyl group Saturated fatty acid fatty acid chain that is fully occupied by hydrogen atoms Unsaturated fatty acid all carbons aren't fully saturated with hydrogens or have areas where hydrogens are missing. (form double bond where H atoms are not present btw two carbons) monosaturated fatty acid fatty acid with one double bond Polyunsaturated fatty acid fatty acid with two or more double bonds liquid at room temp polyunsaturated fatty acids essential fatty acids fatty acids that the body's tissues or cells cannot make, either at all or in an amount needed to maintain health. omega-3 essential fatty acid, linolenic acid omega-6 essential fatty acid; linoleic acid omega 3 & 6 refer to where the double bond is located. Dietary Reference Intakes (DRI) a set of values for the dietary nutrient intakes of healthy people in the US and Canada Estimated Average Requirement (EAR)
the daily average amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age or group (**ALL nutrients with an RDA have an EAR) Recommended Dietary Allowances (RDA) the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people (98%); goal for dietary intake by individuals Adequate Intake (AI) maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects Diet-Planning Principles adequacy; balance; kcal (energy) control; nutrient density; moderation; variety S/S of malnutrition diarrhea; skin rashes; fatigue Daily Values sometimes expressed as %; "ballpark" estimate of contribution to total diet; based on 2000 kcal/day AMDR of protein 10-35% AMDR of fats 20-35% AMDR of carbs 45-65% Acceptable Macronutrient Distribution Ranges intake ranges of energy-yielding nutrients that provides adequate energy and nutrients; may reduce risk of chronic diseases nutrient density measure of the nutrients a food provides relative to the energy it provides; the more of nutrients and fewer kcals, the higher of this nutrition labels need to have...
ingredients (listed in order of predominance); daily values/%DV of total kcal, kcal from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbs, dietary fiber, sugars, protein, vitamin A, vitamin C, iron, calcium nutrient claims statements that characterize the quantity of nutrient in a food (must meet FDA definitions) health claims statements that characterize the relationship between a nutrient in a food and a disease/health-related conditions ("A" list can stand alone without extra

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture