Nutrition:Fats/Vitamins/

MineralsChapter 5Lesson 4

Fats/Vitamins/Minerals

Objective 1:Objective 1: Compare and contrast Compare and contrast saturated, unsaturated and trans fatty saturated, unsaturated and trans fatty acidsacids

Objective 2: Objective 2: Understand cholesterol Understand cholesterol and the difference between HDL and and the difference between HDL and LDLLDL

Objective 3:Objective 3: Identify the two types of Identify the two types of vitamins and their benefitsvitamins and their benefits

Objectives 4: Identify and explain the Objectives 4: Identify and explain the benefits of mineralsbenefits of minerals

Fats

Fats are a type of lipidFats are a type of lipid Lipid-Lipid- A fatty substance that does A fatty substance that does

not dissolve in waternot dissolve in water Fats provide more than Fats provide more than TWICETWICE the the

energy of carbs or proteinsenergy of carbs or proteins 9 calories = 1 gram9 calories = 1 gram

Fats

Classified as 2 types depending on Classified as 2 types depending on their chemical compositiontheir chemical composition SaturatedSaturated UnsaturatedUnsaturated Most fats are a mixture of both typesMost fats are a mixture of both types

Saturated Fatty Acids

Saturated fatty acids hold all the Saturated fatty acids hold all the hydrogen atoms they can, meaning hydrogen atoms they can, meaning they are they are solid at room temperaturesolid at room temperature Examples: Animal fats/tropical oilsExamples: Animal fats/tropical oils

Palm oil, Coconut oilPalm oil, Coconut oil Beef, pork, egg yolks, and dairy foods are Beef, pork, egg yolks, and dairy foods are

higher in saturated fat than chicken and fish.higher in saturated fat than chicken and fish.

High intake of saturated fat = High intake of saturated fat = increased risk of heart diseaseincreased risk of heart disease

Unsaturated Fatty Acids

Unsaturated fatty acids have 1 Unsaturated fatty acids have 1 unsaturated bond, meaning they unsaturated bond, meaning they have room to add hydrogen.have room to add hydrogen. Examples: Vegetable fatsExamples: Vegetable fats

Olive, canola, soybean, corn and cottonseed Olive, canola, soybean, corn and cottonseed oilsoils

Typically liquids (oils) at room Typically liquids (oils) at room temperaturetemperature

Increase in unsaturated fatty Increase in unsaturated fatty acids = lower risk of heart acids = lower risk of heart diseasedisease

2 Types of Unsaturated Fat

MonounsaturatMonounsaturateded Have only one Have only one

unsaturated bondunsaturated bond Are liquid at room Are liquid at room

temperaturetemperature Solidify when Solidify when

refrigeratedrefrigerated ExamplesExamples

Olive OilOlive Oil Canola OilCanola Oil

PolyunsaturatePolyunsaturatedd Have more than Have more than

one unsaturated one unsaturated bondbond

Liquid at room Liquid at room temp and in the temp and in the refrigeratorrefrigerator

ExamplesExamples Safflower OilSafflower Oil Corn OilCorn Oil

Trans-Fats/ Hydrogenated Oils

Trans fatty AcidsTrans fatty Acids Trans fats (or Trans fats (or transtrans fatty acids) are created in fatty acids) are created in

an industrial process that adds hydrogen to an industrial process that adds hydrogen to liquid vegetable oils to make them more liquid vegetable oils to make them more solid.  Another name for solid.  Another name for transtrans fats is “partially fats is “partially hydrogenated oils."  hydrogenated oils."  Trans fats give foods a desirable taste and texture. Trans fats give foods a desirable taste and texture.  Inexpensive to produce and lasts a long timeInexpensive to produce and lasts a long time Examples:Examples:

Fried Foods (Fries, Doughnuts, Chicken)Fried Foods (Fries, Doughnuts, Chicken) Baked Goods (Pie crust, cookies, crackers, Baked Goods (Pie crust, cookies, crackers,

margarine)margarine)

Video

Trans-FatsTrans-Fats “ “ How Trans-Fats have became our Enemy”How Trans-Fats have became our Enemy” http://

www.youtube.com/watch?v=5aukVvYC-WA

Supersize me “The Burning Fry Experiment”Supersize me “The Burning Fry Experiment”

http://www.youtube.com/watch?v=gmT5E-K1VX4

Role of Fats

Fats are essential to transport vitamins, Fats are essential to transport vitamins, A,D,E, and K in your blood.A,D,E, and K in your blood. They serve as sources of They serve as sources of linoleic acidlinoleic acid, an , an

essential fatty acid that is needed for essential fatty acid that is needed for growth and healthy skin.growth and healthy skin.

Fats add texture and flavor to foodsFats add texture and flavor to foods Help satisfy hunger longer than carbs and Help satisfy hunger longer than carbs and

proteinsproteins No more than 20-30% of your daily No more than 20-30% of your daily

caloric intakecaloric intake

Cholesterol

CholesterolCholesterol A waxy lipid-like substance that circulates A waxy lipid-like substance that circulates

in blood.in blood. Cannot dissolve in your blood, carried by Cannot dissolve in your blood, carried by

lipoproteinslipoproteins 2 major types2 major types LDL- Low Density LDL- Low Density “bad”“bad” HDL- High Density HDL- High Density “good” “good”

A high intake saturated fat can lead to A high intake saturated fat can lead to an increase in cholesterolan increase in cholesterol

Vitamins

VitaminsVitamins Are compounds that help regulate many Are compounds that help regulate many

vital body processes including;vital body processes including; Digestion, absorption, and metabolism of other Digestion, absorption, and metabolism of other

nutrients.nutrients. 2 types: Water or Fat soluble2 types: Water or Fat soluble

Water- Dissolve in water, and pass easily into the Water- Dissolve in water, and pass easily into the blood during digestion. (figure 5.1)blood during digestion. (figure 5.1)

Ex: Vitamins C, B1, B2, Niacin, B6, B12, Folic AcidEx: Vitamins C, B1, B2, Niacin, B6, B12, Folic Acid Fat- Absorbed, stored and transported in fat (Fig Fat- Absorbed, stored and transported in fat (Fig

5. 2)5. 2) Ex: Vitamins A, D, E, and KEx: Vitamins A, D, E, and K

Minerals/Water

MineralsMinerals Substances that the body cannot manufacture but Substances that the body cannot manufacture but

are needed to form healthy bones and teeth.are needed to form healthy bones and teeth. Ex: Calcium, Phosphorus, Magnesium, IronEx: Calcium, Phosphorus, Magnesium, Iron

WaterWater Vital to our everyday body functionVital to our everyday body function Lubricates your joins and mucous membranesLubricates your joins and mucous membranes Drink 8 cups a dayDrink 8 cups a day Some beverages (caffeine, juice) cause us to lose Some beverages (caffeine, juice) cause us to lose

some of the water through increased urination. some of the water through increased urination. Some fruits and vegetables contain waterSome fruits and vegetables contain water

Controversial Topics

Radiating Lettuce and SpinachRadiating Lettuce and Spinach http://www.cnn.com/video/#/video/bestoftv/2008/08/21/http://www.cnn.com/video/#/video/bestoftv/2008/08/21/

ldt.schiavone.food.safety.cnn?iref=videosearchldt.schiavone.food.safety.cnn?iref=videosearch http://cbs5.com/health/radiation.lettuce.spinach.2.800109.html?detect

flash=false

Genetically Modified foodsGenetically Modified foods http://

abcnews.go.com/WNT/video/foods-provide-labels-genetically-modified-products-18694518

http://video.foxnews.com/v/1755951753001/people-speak-frankenfood-goes-before-california-voters/

http://www.youtube.com/watch?v=SHWUyHNCQlcwww.youtube.com/watch?v=SHWUyHNCQlc

Continued…

ArsenicArsenic in rice in rice http://abcnews.go.com/Health/http://abcnews.go.com/Health/

arsenic-rice-report-finds-worrisome-arsenic-rice-report-finds-worrisome-levels/story?id=17267872levels/story?id=17267872

BPA in canned goodsBPA in canned goods http://www.nbcchicago.com/video/http://www.nbcchicago.com/video/

#!/news/health/Obesity---BPA/#!/news/health/Obesity---BPA/170329476170329476

Interactive Study Guide

http://glencoe.mcgraw-hill.com/http://glencoe.mcgraw-hill.com/sites/dl/free/0078726549/359988/sites/dl/free/0078726549/359988/InterActCh5Ls2.htmlInterActCh5Ls2.html