HNF Exam 2 Review - LIPID FOOD SOURCES Identify common food...

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LIPID FOOD SOURCES Identify common food sources of cholesterol, saturated, monounsaturated, polyunsaturated, trans, and omega 3 fatty acid o Cholesterol- eggs, beef, poultry, milk and cheese o Saturated Fat- cheese, beef, milk, oil o Monounsaturated Fat- olive oil, peanut oil, canola oil, avaocados o Polyunsaturated Fat- vegetable oils (safflower, sesame, corn, soy, sunflower), nuts and seeds, fatty fish o Trans Fat- fast food, chips, cookies, crackers, cake products, breads, stick margarine, commercial fried chicken and fish products, other commercially prepared foods. o Omega 3 Fatty Acids- oils(canola, soybean, flaxseed, walnut, margarine made from oil), nuts and seeds (flaxseeds, walnuts, soybeans), vegetables (soybeans) Which three common nuts/seeds are high in vitamin E? Which 2 nuts are high in omega 3 fatty acids? o Vitamin E-almonds, hazelnuts, sunflower seeds o Omega 3- walnuts and flaxseeds CARDIOVASCULAR DISEASE Describe the relationships between the following and risk of CVD: saturated fatty acids, trans fatty acids, poly- and monounsaturated fatty acids, dietary cholesterol, sugar, fish oil (omega-3 fatty acids), fruits and vegetables (soluble fiber), alcohol, healthy weight, physical activity, smoking o Diets high in saturated, trans, LDL, sugar, alcohol have a greater risk for CVD. Also smoking, low physical activity and unhealthy weight cause higher risk. Diets high in poly and monounsaturated fats, fish oil, fruits and vegetables have a lower risk of CVD LIPID TERMS TO KNOW hydrogenation/partial hydrogenation- the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change oxidation trans fatty acid- acids with unusual shapes that canaries when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils (process known as hydrogenation) cholesterol- a member of the group of lipids know as sterols; a soft wazy substance made in the body for a variety of purposes and also found in animal derived foods bile- a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed. It emulsifies fats
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