Chapter 6 Fats

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Chapter 6 Fats

• A Concentrated Energy Source

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Time for the nitty gritty

• There are three types of lipids(fats)
• 1. Triglycerides- Fats found in the body
• 2. Phospholipids- Lipids such as lecithin(made by
  the liver). These phospholipids are emulsifiers.
  Eggs are an example of an emulsifier.
• 3. Sterols- Includes hormones, vitamin D and
  cholesterol

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Functions of Lipids

• You need a number of fatty acids for normal
  growth and development.
• Your body can make most of these fatty acids,
  however it cannot make the essential fatty acids.
  These must come from diet.
• If your diet is missing them then the skin,
  reproductive system, liver and kidneys can be
  adversely affected.

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Function continues

• All lipids provide 9 calories/gram of energy.
• Protein only offers 4 calories/gram of energy.
• Lipids(fat) also acts as a shock absorber, it
  helps protect organs from bumps and bruises of
  movement.
• Lipids are part of every cell structure.
• Lipids are needed for the formation of healthy
  cell membranes and are used to make hormones and
  vitamins.

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Fats and Heart Health

• Plaque is a buildup of the cholesterol inside the
  walls of arteries as plaque increases, it
  hardens and subsequently narrows the artery. This
  is called Atherosclerosis, and is the most common
  form of heart disease.
• The heart has to work harder to pump blood
  through those narrowed arteries, this strains the
  heart and causes blood pressure to rise.

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Plaque continues

• With the build up of plaque a blood clot is more
  likely to occur.
• This can lead to a heart attack.
• If the blood clot moves through the blood stream
  and arrives at the brain, it can lead to a
  stroke.
• In Both cases, cells are destroyed because the
  blocked arteries cannot supply nutrients or
  oxygen to the surrounding tissues.

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Fats and heart health risk factors

• You think its difficult keeping your fat levels
  down? Here are some more factors that you also
  have to take into account with relation to fats
• Age, gender, race, and family history are all
  uncontrollable heart health risk factors.
• Men are more at risk of developing heart disease,
  this is b/c females have hormones that offer some
  protection against the disease.

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Name some controllable heart health risk factors

• Smoking
• Hypertension
• High blood pressure
• Diabetes mellitus
• Excess weight
• Inactivity
• Stress

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Fats and Cancer

• Cancer is a general term that refers to a number
  of diseases in which abnormal cells grow out of
  control.
• As a whole, cancer is the second highest cause of
  death in the United States.

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Fats and Cancer continues

• Can poor eating choices cause cancer?
• Eating a diet high in fat may promote the
  development of colon, breast, prostate and
  various other types of cancer.
• Choosing a diet high in fruits and vegetables is
  a cancer protective lifestyle.

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Limiting Fats and Cholesterol in your diet

• By adolescence most individuals already have some
  buildup of fat deposits in their arteries.
• It is important to be a far detector, if you know
  where the fat is, avoid it.
• Make certain to read labels
• Remember that no more than 35 of your daily
  intake of calories should come from fats.
• Use fat replacers.

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Misconception time

• Fats are not all bad, you need fats to perform
  many important functions in the body. The
  priority is not to eat too much.
• Fat surrounds the heart and liver and protects
  both of those organs from being damaged during
  movement.

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More fat information

• Fat also plays a role in food.
• Both naturally occurring and synthetic fats when
  added to food can alter the taste.

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Saturated Fatty Acid

• Lipids(Fats) that are high in Saturated Fatty
  Acid tend to be solid at room temperature.
• Lipids(Fats) that are high in Unsaturated Fatty
  Acid tend to be a liquid at room temperature.

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Definition time

• Lipids A group of compounds that includes
  triglycerides(fat and oils), phospholipids(lecithi
  n), and sterols(Vitamin D and cholesterol.
• Tryiglycerides The major type of fat found in
  the food and in the body.
• Fatty Acid An organic compound made up of a
  chain of carbon atoms to which hydrogen atoms are
  attached and having an acid atom at the end.

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More definitions

• Saturated Fatty Acids A saturated fatty acid
  that has no double bonds in its chemical
  structure and therefore, carries a full load of
  hydrogen atoms
• Unsaturated Fatty Acids A fatty acid that has at
  least one double bond between two carbon atoms in
  a carbon atom chain and therefore is missing at
  least two hydrogen atoms.
• Polyunsaturated Fatty Acids A fatty acid that
  had two or more double bonds between carbon atoms
  in a carbon atom chain

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Yet more definitions

• Hydrogenation The process of breaking the double
  carbon bonds in unsaturated fatty acids and
  adding hydrogen to make the fatty acid more
  saturated.
• Rancid Describes a fat in which the fatty acid
  molecules have combined with O2, causing them to
  break down, which makes the fat spoil and gives
  it an unpleasant smell and taste.

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Still more Definitions

• Transfatty Acid A fatty acid with an odd
  molecular shape that forms when oils are
  partially hydrogenated.
• Phospholipids A class of lipids that have a
  phosphorous containing compound in their chemical
  structures, which allows them to combine with
  both fat and water to form emulsifiers.
• Lecithin A phoshpholipid made by the liver and
  found in many foods

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More

• Emulsifier A substance such as a phospholipid,
  that can mix with water and fat.
• Sterols A class of lipids, including some
  hormones, vitamin D, and cholesterol.

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Even More

• Cholesterol A white waxy lipid made by the body
  that is part of every cell. Cholesterol is also
  found in foods of animal origin.
• Essential Fatty Acids A fatty acid needed by the
  body for normal development that cannot be made
  by the body and there must be supplied by the
  diet.

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More, More Definitions

• Adipose Tissue Tissue in which the body stores
  lipids.
• Chylomicron A ball of triglycerides thinly
  coated with cholesterol, phospholipids, and
  proteins formed to carry absorbed dietary fat to
  body cells.
• Lipo-Protein Fat droplets coated by protein so
  they can more through the bloodstream.

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Last of the definitions.

• Very low density Lipo-Protein A lipo-protein
  that carries triglycerides and cholesterol made
  by the liver through the bloodstream to body
  cells.
• Low denstiy Lipo-Protein A lipo-protein that
  carries cholesterol made by the liver through the
  bloodstream to body cells.