Nutri Sci Discussion

Nutri Sci Discussion - NutriSciDiscussion Cardiovascular...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Nutri Sci Discussion 23:13 Cardiovascular AMDR for fat %kcal from fat Lipids Risk factors for heart Disease 1. Lipids a. Steroids i. Cholesterol 1. Structural component 2. Not essential 3. Animal product 4. LDL a. Bad b. Related to atheroscerlosis 5. HDL a. Good b. Reverse combustile transport c. To increase HDL i. Exercise ii. alcohol
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
ii. Plant sterol b. Triglycerides i. Primary type of lipid ii. Storage unit of fat c. Sat FA vs unsat FA i. Unsat  1. double bonds 2. liquid at Room temperature 3. CIS 4. TRANS <1% of calories (2 grams/d) a. Hygrogenated oil (bad) b. Bad because it raises LDL, lowers HDL c. Increases shelf life d. Sat  i. does NOT have double bonds ii. AHA recommends <7% of calories should come from sat fat (15g/d) e. cisFA vs. Trans FA f. Omega-3 vs Omega-6 FA i. Numbers indicate where the double bond is ii. Cannot be synthesized in our bodies iii. Omega 3
Background image of page 2
1. Alpha linolenic acid 2. EPA and DHA
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 8

Nutri Sci Discussion - NutriSciDiscussion Cardiovascular...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online