Upload
luke-baldwin
View
232
Download
3
Tags:
Embed Size (px)
Citation preview
LIPIDS LIPIDS ARE A GROUP OF COMPOUNDS THAT INCLUDE; FATS, OILS, LECITHIN, AND CHOLESTEROL. THREE CATEGORIES:TRIGLYCERIDES: PHOSPHOLIPIDSSTEROLS
TRICLYCERIDES
MAJOR TYPE OF FAT. CONSIST OF THREE FATTY ACIDS ATTACHED
TO A GLYCERAL MOLECULE. FATTY ACIDS: ORGAINIC COMPOUND MADE
OF A CHAIN OF CARBON ATOMS TO WHICH HYDROGEN ATOMS ARE ATTACHED.
Fat is carried in the blood in the form of fatty acids
Major energy source High triglyceride levels may increase risk for
heart disease
CONT.
SATURATED FATTY ACIDS: NO DOUBLE BOND AND A FULL LOAD OF HYDROGEN
UNSATURATED FATTY ACIDS: AT LEAST ONE DOUBLE BOND AND COULD HOLD MORE HYDROGEN ATOMS
NEARLY ALL FATS AND OILS CONTAIN A MIXTURE OF SATURATED, MONO, AND POLYUNSATURATED FATTY ACIDS.
LIPIDS
THE PREVELENT TYPE OF FATTY ACID DETERMINES WEATHER A LIPID IS LIQUID OR SOLID AT ROOM TEMP.SATURATED=SOLIDUNSATURATED=LIQUID
Examples
HYDROGENATION
HYDROGENATION: THE PROCESS OF BREAKING THE DOUBLE CARBON BONDS IN UNSATURATED FATTY ACIDS AND ADDING HYDROGEN.CONVERTS LIQUID OILS INTO SOLID FATSVEGETABLE OIL=MARGATINE CONVERTS UNSATURATED FATTY ACIDS
INTO TRANS-FATTY ACIDS, WHICH ACT LIKE SATURATED FAT IN THE BODY
PHOSPHOLIPIDS
PHOSPHOLIPIDS; LIPIDS THAT HAVE A PHOSPHORUS-CONTAINING COMPOUND IN THEIR CHEMICAL STRUCTURE. LECITHIN IS AN EXAMPLE. LECITHEN IS MADE BY THE LIVER (NOT
ESSENTIAL TO DIET)FOUND IN FOODS LIKE EGGS AND SOY
BEANS IS AN EMUSIFIER: A SUBSTANCE THAT CAN
MIX WATER WITH FAT. (THINK MAYO) Is part of every cell membrane
STEROLS
STEROLS: COMPLEX STRUCTURE THAT INCLUDES SOME HORMONES, VIT. D, AND CHOLESTEROL
CHOLESTEROL IS A WHITE WAXY LIPID MADE BY THE BODY THAT IS PART OF EVERY CELL. USED TO MAKE SEX HORMONES AND BILE
ACIDS IN ALL ANIMAL PRODUCTS, NO PLANT
PRODUCTSNONESSENTIAL
WHY IS CHOLESTEROL IMPORTANT?
Fatty substance made in the liver Also supplied by diet
Used to insulate nerves, Important in the formation of cell
membranes, Make hormones Too much leads to build up in arteries and
increases the risk of heart attack and stroke
WHERE’S THE CHOLESTEROL
Cholesterol
FUNCTIONS OF LIPIDS
NEED FATTY ACIDS FOR NORMAL GROWTH AND DEVELOPMENT
LINOLEIC AND LINOLENIC FATTY ARE ESSENTIAL FATTY ACIDS. THAT IS, THE BODY CANNOT MAKE THEM.
ENERGY: 9 CALORIES PER GRAM ADIPOSE TISSUE: STORED ENERGY, HOLDS IN
BODY HEAT, SHOCK ABSORBER FOR ORGANS, VITAMIN TRANSPORT (A,D,E, AND K)
*FATS ARE EASILY CONVERTED INTO ADIPOSE TISSUE*
FAT ABSORPTION
FATS AND HEART HEALTH
FATS IN THE DIET PLAY A MAJOR ROLE IN CORONARY HEART DISEASE (CHD)
CORONARY ARTERY DISEASE REFERES TO DISEASES OF THE HEART AND BLOOD VESSELS.LEADING CAUSE OF DEATH IN THE US.PLAQUE ON ARTERIES WALL IS THE
RESULT=ATHEROSCEROLISBLOOD CLOTS: BUILD UPHEART ATTACKSTROKE (SEE P.97, 6-5)
UNCONTROLLABLE FACTORS
AGE GENDER: MALES HIGHER THAN FEMALES RACE: FAMILY HISTORY
CONTROLABLE FACTORS
SMOKING: biggest risk factor HIGH BLOOD PRESSURE HIGH BLOOD CHOLESTEROL
AKA: HYPERTENSION, NORMAL READING 120/80 (SYSTOLIC & DIASTOLIC)
THIS IS THE PRESSURE IN THE ARTERIES WALLS. SYSTOLIC ABOVE 140=HYPERTENSION DIASTOLIC ABOVE 90=HIGH BLOOD PRESSURE (WARING
SIGN OF C.H.D) DIEBETES MELITUS
CAUSES BLOOD VESSELS TO BE CLOGGED WITH FAT, WHICH REDUCES CIRCULATION, BUILDS PLAQUE, INCREASES RISK OF C.H.D.
EXCESSIVE WEIGHT: (DISCUSS QUESTIONP.100) INACTIVITY STRESS AND PERSONALITY
RECOMMENDED LIMITS
300 MG. OF CHOLESTEROL PER DAY 35% OF TOTAL CALORIES IN YOUR DIET
COME FROM FATS. 10% COME FROM SATURATED FATS
KNOW YOUR NUMBERS
Lipid Profile: medical test that measures cholesterol, HDL, LDL, and triglycerides. Triglicerides Less than 150 mg/dl is Normal 150 to 500 mg/dl is considered high Over 500 mg/dl is very high LDL > than130mg/dl, “bad” HDL > 35mg/dl, “good” Ratio 5 to 1 (men), 4.5 to 1 “good”
KNOW YOUR NUMBERS
Waist size has become a good predictor of heart disease risk
Where on body extra weight is found makes a difference-abdominal fat (apple shape) linked to increased risk for diabetes and heart disease
Men-strive for waist of 35 inches or less Women-strive for waist size of 33 inches or
less
RECOMMENDED FATS
Primarily monounsaturated fats: olive, canola, peanut, flaxseed
Primarily polyunsaturated fats: sunflower, soybean, safflower, corn
Omega 3 fats: fatty fish, flaxseed, canola, walnuts, soybeans, wheat germ, dried beans
FATS AND CANCER
CANCER: GENERAL TERM THAT REFERS TO A NUMBER OF DISEASES IN WHICH ABNORMAL CELLS GROW OUT OF CONTROL. Up to half of all cancer are diet relatedEating a high-fat diet may promote the
development of colon, prostate, breast, and some other types of cancer.
LIMITING FATS AND CHOLESTEROL IN YOUR DIET
Choose lean beef and pork, poultry with skin removed, lean fish and fish
rich in omega-3 fatty acids (salmon, albacore tuna, herring, sardines, mackerel)
Use tub margarine that is free of trans fats Eat tofu, nuts and beans as lean protein
sources
CONT.
Limit your intake of foods high in saturated fat, trans fat and cholesterol Full fat dairy products Fatty meats Tropical oils (palm kernel, coconut) Stick margarine Foods with hydrogenated oils-cake mixes,
cookies, bakery items, crackers, processed foods Avoid fried foods, fast food
CONT.
Choose foods that are baked, broiled or steamed, grilled
Top salads with lower fat dressings made with liquid oils
Choose vegetable/bean or broth soups over cream soups
Use lower fat milk, cheese, yogurt, sour cream
PROBLEM SOLVING
Janet has high blood cholesterol and is overweight. After reading briefly about omega-3 fatty acids found in fish oils and the low incidence of heart attacks among Alaskans, Janet started taking fish oil pills. One day several weeks later she cut her finger and had a hard time getting it to stop bleeding. What advice would you give Janet?