Chapter 5 - Chapter 5 Fats Essen/al EnergySupplying...

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2/13/14 1 Chapter 5 Fats: Essen±al Energy-Supplying Nutrients Learning Objectives Defne saturated, monounsaturated, polyunsaturated, omega 3, 6 and trans Fatty acids. Describe their main Food sources and impact on cardiovascular health Understand the role oF Cholesterol in health Describe what digestive and accessory organs contribute to Fat digestion Describe the role oF HDL and LDL and health implications oF diFFerent lipoprotein levels Understand the disease process involved in CHD Understand Food label regulation. Understand terms low Fat, reduced Fat, non Fat, and no trans Fat, as used on Food labels in the U.S. IdentiFy the components oF the Mediterranean Diet Know the MyPlate dietary Fat recommendations. Lipids Lipids Phospholipids Triglycerides Sterols
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2/13/14 2 Triglycerides (Fats and Oils) Omega 3 and Omega 6 Fatty acids
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2/13/14 3 Figure’5.4’ Trans Fats Recommenda±on is <2g/day Sterols Cholesterol (major sterol) Manufactured by liver 80% Consumed in food 20% Animal Plant Role in plasma lipids
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2/13/14 4 Cholesterol Bile Cell membranes Precursor to Sex Hormones Precursor to Vitamin D Role of Fat Energy (9 kcal/g) How Much Fat is Healthy?
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