Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional

• Lipids, Fats and Oils

Virginia Stipp Lawrence, MHM
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Welcome!

• Supplemental Notes
• Carbohydrates and Lipids
• Topic Presentations

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Lipids

• Fats
• Oils
• Cholesterol
• Lecithin

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Functions of Lipids

• Insulation
• Cushion around critical organs
• Energy-provide energy and are efficient storage
  of energy
• Protein-sparing
• Part of all cell membranes
• Transport of fat-soluble vitamins
• Provide Essential fatty acids
• Satiety and Mouth Feel

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In food, fat enhances

• Taste
• Flavor
• Aroma
• Crispness
• Juiciness
• Tenderness

• Smooth texture
• Creamy feeling
• Feeling full

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Triglycerides
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Fatty Acids

• Formed by a single chain of carbon
• Saturation-single bonds of carbon
• Chain length affects fatty acid characteristics
  and degree of saturation

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Types of Fatty Acids
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Processes with Lipids

• Hydrogenation
• Process used to solidify an oil
• Addition of H to CC double bonds
• Formation of trans fatty acid (An unsaturated
  fatty acid produced by the partial hydrogenation
  of vegetable oils and present in hardened
  vegetable oils, most margarines, commercial baked
  foods, and many fried foods. An excess of these
  fats in the diet is thought to raise the
  cholesterol level in the bloodstream.)
• Emulsification
• Rancidity
• Decomposed oils
• Breakdown of the CC double bonds by ultraviolet
  rays, O2
• Yields unpleasant odor and flavor
• PUFA more susceptible (poly unsaturated fatty
  acids)
• Limits shelf life
• Prevention of Rancidity
• Hydrogenation
• Addition of vitamin E
• Addition of Butylated hydroxyanisol (BHA) and
  Butylated hydroxytolune (BHT)

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Triglycerides in Food

• Fruits and vegetables
• Breads, cereals, rice, pasta, and grains
• Dry beans and peas, nuts and seeds
• Meat, poultry, fish
• Dairy foods
• Fats, oils, and condiments

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Trans Fatty Acids

• Occur naturally at low levels in meat and dairy
  foods.
• Most trans fats we eat are due to hydrogenation
  of vegetable oils to make shortening, margarine,
  and fats for frying.
• Trans fats raise blood cholesterol levels as much
  as saturated fat.
• Low-trans hydrogenation new technique to make
  products with less trans fats

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Essential Fatty Acids

• Linoleic acid is an omega-6 fatty acid found in
  vegetable oils, whole grains, and vegetables.
• Alpha-linolenic acid is the leading omega-3 fatty
  acid found in food, and it is found in canola,
  soybean, walnut, and wheat germ oils. Other good
  sources include ground flaxseed, walnuts, and soy
  products.
• The body converts alpha-linolenic into DHA and
  DPA (also omega-3s). DHA and DPA are found in
  fatty fish such as salmon and mackerel.
• Americans get more than enough linoleic, but not
  enough alpha-linolenic.

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Essential Fatty Acids (contd)

• Both EFAs
• Are vital to normal growth and development in
  infants and children,
• Maintain the structural parts of cell membranes
• Have a role in the proper functioning of the
  immune system
• Are used to make eicosanoids.
• Eicosanoids made from linoleic acid tend to
  increase blood pressure and increase blood
  clotting.
• Eicosanoids made from alpha-linolenic acid dilate
  blood vessels and reduce blood clotting and
  inflammation.

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Cholesterol

• An odorless, white, waxy, powdery substance.
• Cholesterol is present in every cell in your
  body. It is needed to make bile acids, to make
  cell membranes, many hormones (such as sex
  hormones), and vitamin D hormone.

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Cholesterol (contd)

• Cholesterol is found only in foods of animal
  origin egg yolks, meat, organ meats, poultry,
  fish, milk, and milk products. Lower-fat milk
  products contain less cholesterol than full-fat
  milk products.
• We take in about 200 to 400 milligrams of
  cholesterol daily and the liver and body cells
  also make cholesterol (about 700 milligrams),
  therefore it is not an essential nutrient.

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Lecithin

• A phospholipid.
• Functions as a vital component of cell membranes.
• Also acts as an emulsifier.

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Digestion, Absorption, Metabolism

• Mouth Lingual lipase.
• Stomach Gastric lipase.
• Intestine
• Bile acids
• Pancreatic lipase
• Intestinal lipase
• Once absorbed, triglycerides are reformed.

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Lipoproteins
Protein-coated packages that carry fat and
cholesterol through the bloodstream.
Chylomicron
Very low-density lipoprotein (VLDL)
Low-density lipoprotein (LDL)
High-density lipoprotein(HDL)
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Lipids and Health

• Heart disease
• Too much circulating cholesterol leads to plaque
  and atherosclerosis
• Angina
• Myocardial infarction
• Stroke
• Main source of cholesterol buildup LDL

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Lipids and Health (contd.)

• What affects cholesterol levels?
• Saturated fat, trans fat, and cholesterol in diet
• Mono- and polyunsaturated fat in diet
• Weight
• Physical activity
• Age and gender
• Heredity

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American Heart Association Dietary Guidelines

• Include a variety of fruits, vegetables, grains,
  low-fat or nonfat dairy products, fish, legumes,
  poultry, and lean meats in your diet.
• Match energy intake to energy needs, with
  appropriate changes to achieve weight loss when
  indicated.
• Limit foods high in saturated fat and
  cholesterol, and substitute grains, vegetables,
  fish, legumes, and nuts.
• Limit salt and alcohol.

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Lipids and Cancer

• Cancer is the second leading cause of death in
  the U.S.
• Fat may be involved in certain cancers such as
  prostate cancer.

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Dietary Recommendations for Fat

• No RDA or AI for total fat (except for infants),
  saturated fat, cholesterol, or trans fats.
• AMDR
• 13 years old 30-40 of kcal
• 418 years old 25-35 of kcal
• Over 18 years old 20-35 of kcal
• AI set for essential fatty acids.
• DGA and AHA recommend 30 or less of kcal from
  fat, 10 or less from sat. fat, and less than 300
  mg of cholesterol daily.
• If fat intake is higher than 30, use
  monounsaturates

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Ingredient Focus Meats, Poultry, Fish

• Percentage of kcalories from fat
• 27 kcal from fat x 100 19 percent
• 140 kcal
• Percentage of fat by weight
• Rancidity
• Meats
• Poultry
• Fish

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Fat Substitutes

• Water
• Carbohydrate-based
• Cellulose gel
• Carrageenan
• Polydextrose
• Starch
• Modified food starch
• Dextrins and maltodextrins
• Gums
• Protein-based Simplesse
• Fat-based Olestra

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Questions?
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Next Week

• Sugar Make-Over Lab
• Meet In Lab
• Topic Presentations will occur
• Recipes will be handed out in lab
• Homework 1 is due