...Saturated fats have a chemical makeup in which the carbon atoms are saturated with hydrogen atoms. Saturated fats consist of foods like steaks, burgers, and anything with butter. An unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. Unsaturated fats include foods like avocado, nuts, fish, soybean, canola oil, and olive oil. Trans fatty acids are manufactured fats created during a process called hydrogenation. Hydrogenated fat is a type of fat made through the process of hydrogenation, whereby the fat is hardened using hydrogen. Coronary artery disease is a condition that may affect the arteries of the heart and produce reduced flow of oxygen and nutrients to the cardiac tissue, type 2 diabetes is a form of diabetes mellitus in which the pancreas produces some insulin that is defective and unable to serve the complete needs of the body, hypertension is the result in high blood pressure. The functions of fiber in the body is to regulate our bowel movements. Lipids are the fat cells in which stores energy in our body. You can find dietary fiber in most fruits, vegetables, whole grains and nuts. Some of the foods with the highest dietary content are pears, dried figs, split cooked peas, lentils, kidney beans, wheat bran flakes, bran cereal with raisins, brown rice, oatmeal and dry mixed nuts Some of the benefits in a high fiber diet include a lower cholesterol. Having a lower cholesterol then turns into the lowering of the...
Words: 304 - Pages: 2
...Fats are essential for our body as human beings because it gives us energy. Everyone should know that out body needs fats in order to be healthy but some people mistake bad fats for good fats so it is important that you understand the difference. Bad fats would be fats such as Trans fats and saturated fats. Trans fats and saturated fats are bad fats because they raise you blood cholesterol concentrations, contributing to clogged arteries that block in flow of oxygen-rich blood to your heart and brain. (http://www.webmd.com/food-recipes/features/good-facts-bad-facts) Saturated fats are fats that are solid and can be found in meats, cheese and milk. Saturated facts are found majority in things like snacks, cakes and all other sweets. Saturated fats are really something that you should limit your intake on because if you eat too much you will raise your cholesterol. Tran’s fatty acids clog arteries, increase the risk for heart disease, diabetes and some cancers. Tran’s fats (Tran’s fatty acids) can be found in things that are crispy like cookies and pie crust and in foods that have partially hydrogenated oils and shortening. All fiber comes from plant origin foods such as fruits and vegetables. If you were to eat an apple you would want to eat it with the skin because that is where most of the fiber is found. Fiber cannot be digested when you eat due to the lack of specific enzymes in the body to digest them. They are found to facilitate the process of digestion and they help...
Words: 424 - Pages: 2
...A : DETERMINATIOPI OF CRUDE FAT OF SUNFLOWER USING SOXHLET APPAATUS ABSTRACT 11e objective of this practical was to determine the crude fat content of sunflower through semi continuous method using Soxhlet apparatus where by 5g of the sample was weighed in to extraction thimble and placed in to the extraction chamber. Then heat was applied to the flask containing the extraction solvent (ethyl ether) and the solvent builds up in the extraction chamber for 5 to 10 minutes and completely surrounds the sample then siphons back to the boiling flask. Fat content is measured by weight loss ofthe sample or by weight of fat extracted. The crude fat content was found to be 449o. Maleki et at.. (2003) reported that the crude fat content of toog of sunflower is 50°ro which is slightly higher as compared to the result obtained. This may be due to inefóciency of Soxhlet methods to extract bound lipids. INTRODUCTION The tota) lipid content of a food is commonly determined by organic solvent extraction methods. The accuracy of these methods greatly depends on the solubility of the lipid in the solvent used and the ability to separate the lipids fom complexes with other macromolecules. The lipid content of a food determined by extraction with one solvent may be quite different from the content determined with another solvent of the different polarity. In addition to solvent extraction methods there are non-solvent wet extraction methods and several...
Words: 357 - Pages: 2
...When it comes to the fats, both bad and good, you have to make sure you are getting the right amount of the right ones. You also have to know what fats are good and what fats are bad. Saturated Fats are fats that are often found in fatty foods like cheeseburgers and baked potatoes. These are often overlooked because most people do not know what to look for when they are on a diet. Another problem is when they overlook another harsh fat, Trans fat. Trans fat is also known as Partially hydrogenated oils. Trans fats are often found in deep fried foods like French fries and are often invisible on a menu. These oils are bad for the heart and need to be limited as much as possible. On the other hand there are also two good fats that also complement the fat family. These two fats are Mono-saturated fats. This is a fat that is found in things like canola oil and other vegetable oils. This fat as well as poly-saturated fat are known as heart helpers and can help bring down bad LDL levels. Poly- saturated fats are also known for having a good level of omega 3 and omega 6 which are needed to help brain function. However these fats have both good and bad qualities it is also smart to eat in moderation. There are also other nutrients that are needed within the body, such as fiber and lipids, these are needed in the aide of digestion. This is needed to move the digested food through the body and out the colon and exiting the anus. There are sources of dietary...
Words: 363 - Pages: 2
...Understand Your Fats and Fibers Tonya Rorem SCI/241 Instructor: Kevin Modglin According to the “Face the Fat’s” section on the American Heart Association web site bad fats are saturated and trans fats and the better fats are monounsaturated and polyunsaturated fats. Fish and Omega-3 oils are the best fats. Saturated fat are triglycerides that contain only saturated fatty acids. A few examples of foods that contain large amounts of saturated fat are animal fats such as cream, cheese, butter, ghee, lard, and fatty meats. Also included are certain vegetable products such as coconut oil, cottonseed oil, palm kernel oil, chocolate, and many prepared foods. Unsaturated fat is a form of fat that is liquid at ordinary temperatures. Its opposite is saturated fat, which holds a more solid form. Fats can also lead to high levels of cholesterol and heart disease, possibly cancer and weight gain as well. Although the dangers tend to be linked with saturated fats. The most common unsaturated fats come from oily fish such as herring, tuna, sardines, salmon, vegetable oils and nuts. Trans-fatty acids (trans fats) are more saturated than natural vegetable oils, solid at room temperature and more similar to saturated fat than to unsaturated fat. Food manufacturers prefer trans fats because they are more stable than vegetable oils and can extend the shelf life of food products. Consuming trans fats increases the risk of heart disease. Hydrogenated fat is solid or semi-solid at room temperatures...
Words: 545 - Pages: 3
...Most fats are categorized two ways and that is saturated and unsaturated fats. Saturated fats are considered to be bad for the body while the other is called a healthy fat. The difference between the two is in their chemical composition. For example you have a group of people walking in a line, each carrying a bag full of hydrogen. They are saturated with hydrogen on their carbon chain. This results in fats that are solid at room temperature, like lard and butter. Unsaturated fats are missing a few hydrogen atoms on their carbon chain. The unsaturated hiker train has a few people whose bags have no hydrogen. This makes the fat unstable in its chemical composition, which accounts for their liquid state at room temperature. (www.fitday.com) Trans fat also known a s fatty acid that is commonly produced by the partial hydrogenation of vegetable oils and present in hardened vegetables oils, mostly margarines, commercial baked goods, and many fried foods. (www.freedictionarty.com) Food industries are striving to produce new products for consumers in order to stay in a positive profit margin. After all that is the point of a business? Yes, they are concerned about customers but a majority of businesses see the profit as their overall goal. There are companies that want to provide the best available products to consumers. But once again all of this cost money. And who want to be in the negative? The government ban on trans fat is a move to help those who have the...
Words: 435 - Pages: 2
...Now let’s talk about the bad guys. The main type of bad fats are called “Saturated Fats”. Saturated fats are found in meat, the skin of a type of poultry, dairy that is high in fat, and eggs. These and many more saturated items can raise cholesterol levels, clog arteries, and increase the risk of heart disease. It can also cause obesity to occur. Teri Lichtenstein, a dietitian, says that he would recommend using liquid vegetable oils in place of animal or partially hydrogenated fats. In reality, bad things come out of it, not just cholesterol levels but you can also get to the point where you have prostate cancer. Now, I bet you are thinking, why are bad fats so important to know about? In the 20th century, trans fats were found mainly in solid...
Words: 370 - Pages: 2
...Every weekend, millions of Americans go shopping at the grocery store for the food they’ll need for the week ahead. Any casual glance down the aisles and you’ll be bound to see thousands of products that advertise “Now with 40% Less Fat!”, “Low in Saturated Fat!”, or something of the like in blinding bright colors across the packages. According to a 2011 census done by the CDC, at least 35.7% of all American adults are classified as obese (CDC 2011); so it’s no wonder that products advertising low-fat are so popular. However, while many people who buy these food-products are seeking to remedy their weight problem, they are simply making it worse. In order to fully understand why this “low fat craze” is causing so many problems for Americans today, we have to travel back in time about one hundred thousand years, or so, into the past. For quite some time, anthropologists falsely believed that our ancestors primarily obtained their energy from plant sources. However, in more recent and “later studies, [they] demonstrated that animal foods, rather than plant foods, comprised the majority of energy in the typical hunter-gatherer diet” (Miller 31). This means that the food humans evolved to eat was mostly comprised of animal tissue and meat. “Carnivorous diets reduce the evolutionary, selective pressures that act to maintain anatomical and physiological features needed to process and metabolize large amounts of plant matter”(Miller 35). Evidence supporting the homo-sapiens’...
Words: 1424 - Pages: 6
...McDonald’s In 2003, the non-profit organization, BanTransFats.com (BTF), filed a federal lawsuit against McDonald’s for failing to reduce the amount of trans fat the company used in its cooking process. In 2002, McDonald’s had publicly announced that, by February 2003, they would voluntarily begin using an “improved cooking oil” to prepare their fried foods. Do so would significantly reduce the amount of trans fat in their products by 48% ("Mcdonald's exposed for," 2004). McDonald’s withdrew their promise and did not switch over to a cooking oil with less trans fat, nor did they reveal to consumers that the conversion did not take place. The company claims that they changed their minds when customers began complaining that they did not want the taste of McDonald’s food to change (Horovitz, 2007). BTF accused McDonald’s of false advertising, deceiving consumers, and not taking the health of their consumers into consideration. In their lawsuit, BTF claimed that “McDonald's failed to make clear to customers that the type of oil used to fry its foods (which contains TFAs) had not been changed” ("Responsible shopper," 2005). BTF did not seek monetary damages, they only asked that McDonald’s publicize their failure to switch over to the healthier cooking oil and make that conversion as soon as possible. McDonald’s claimed that it was taking longer than expected to change to a new oil, but they were working on implementing the exchange. They did not provide any information as...
Words: 411 - Pages: 2
...The fats and oils we consume everyday are, on the molecular level, made up of triglycerides. More broadly, these are ester compounds; organic substances derived from a reaction between an acid (usually carboxylic acid) and an alcohol. Triglycerides are made up of three fatty acid chains with a glycerol compound bonded at the end of the chains. The fatty acids themselves are usually classified into two species; which are unsaturated and saturated fatty acids. These names simply refer to the presence of double bonds among the carbon atoms. If there are any double bonds, the fatty acid is called unsaturated, while when no double bond is present, it is referred to as saturated. Now, while an individual fatty acid may be unsaturated, this does not necessarily mean that the whole chain of carbon atoms manifests double bonds rather than single ones. In a whole fatty acid chain, there is variation in the type of bond the various carbon atoms manifest. This is important because out of this variation arises grades of saturation or unsaturation. We can say that one fat is more unsaturated than the other because different fats have differing numbers of double bonds. A property that immediately rises out of unsaturation (double bond) is higher reactivity. The double bonds exhibited between some carbon atoms consists of one strong bond where the electrons are found half-way between the two nuclei, and a weak one where the electrons are further away from the two nuclei. Therefore, it becomes...
Words: 450 - Pages: 2
...Fat and Fiber Research According to the “Face the Fats” article, “bad” fats are saturated fats and trans fats. “Most trans fat is created when manufacturers turn liquid oils into more solid fats like shortening and margarine. Saturated fat occurs naturally in nearly all fatty foods, but mostly in meats, dairy products, and tropical oils like palm kernel and coconut” (Center for Science in the Public Interest, 2002, p. 3). Both fats should try to be avoided, but the worst one is trans fat. Try to replace these fats with either omega-3, polyunsaturated, or monounsaturated fats. Better fats are considered to be polyunsaturated fats and monounsaturated fats; and the best fats are omega-3s. Fat is still fat but for the body to function properly, fat should still be included in diets; it is which fats that are included is the key. There are many definitions for saturated fat, unsaturated fat, trans-fatty acids, and hydrogenated fats. Saturated fat is mostly found in animals and dairy products, and is saturated with Hydrogen atoms. Unsaturated fat is a fat or oil that is found in mainly animals and vegetables, and it contains one or more double bonds between carbon atoms. Trans-fatty acids are found in animal fats, margarine, cooking oils, and in saturated fats and unsaturated fats. “Trans fatty acids are manufactured fats created during a process called hydrogenation, which is aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid and to keep...
Words: 593 - Pages: 3
...Fats and Fibers Ewanshia J. Graham SCI/241 - Nutrition September 13, 2012 Derrick King Fats and Fibers According to the American Heart Association (2010) there are a number of fats that are consumed by humans on a daily basis; some fats are beneficial for us while others are not. The four major dietary fats, that we normally consume, have varying chemical structures and differ in their effects on the body. Saturated and transfer fats are considered harmful and have the potential to cause high levels of cholesterol and heart disease. On the opposite end, monounsaturated and polyunsaturated fats, in moderation, are good for the body and provide needed energy for vital bodily functions. The composition of each type of fat contributes to its’ influence on the body. For instance, saturated fats are named due to the presence of hydrogen atoms that completely cover the molecule. These hydrogen atoms cause saturated fat to solidify at room temperature and are contained in foods such as cheese, butter, cream, chocolate, coconut oil, and cottonseed oil. These fats tend to be larger and harder for the body to breakdown. Unsaturated fats contain at least one double bond within the fatty acid chain with the formal name depending on how many double bonds are present; trans fats are included under the label of unsaturated fats as well. Trans-fatty acids are harmful because they can raise your low-density lipoprotein (LDL) levels while lowering your high-density lipoprotein...
Words: 610 - Pages: 3
...According to the “Face the Fats” article we have bad fats, better fats and then best fats. Bad fats are considered to be trans-fat and saturated fats. Bad fat would be anything with butter in it or on it. Examples of saturated fats would be loaded potatoes, deserts and even steaks. Trans fat would be anything fried such as French fries, fried chicken, or anything really greasy. Better fats are monounsaturated fats and polyunsaturated fat. These fats are better for you and better for your heart health as well. Examples of better fats would be canola oil and olive oil. Polyunsaturated fats contain omega 3 and omega 6. In order to find the amounts of these fats you should subtract your saturated and trans fat and then you’re left with poly and mono fats. The best fats would be the fats that your body needs like omega 3. Saturated fats is anything that has butter in or on it. These fats are found mostly in fast food restaurants. This fat is derived from animal products but also comes from dairy, meat and eggs. Unsaturated fat is derived from plan products. Trans fatty acid is the process of adding hydrogen to vegetable oil however this is really bad for your cholesterol. Hydrogenated fat is when hydrogen is added to liquid oil and it is turned to a solid form like Crisco. Trans fatty acids are very harmful to your cholesterol levels. The function of lipids in the body is for energy storage in the body. Lipids are also the difference between good and bad cholesterol. The function...
Words: 378 - Pages: 2
...Fat is one of the three main macronutrients: fat, carbohydrate, and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol. The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water. Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs . Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids in human nutrition: alpha-linolenic acid and linoleic acid . Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based...
Words: 584 - Pages: 3
...Understanding Fats and Fibers Jessica Klitzke SCI/241 May 21, 2014 Carolyn Farhy Understanding Fats and Fibers Most would assume that all fat is bad for them to consume and will only their waistlines. However, that is not true because there are good fats and bad fats. If one understands this concept, then the next step is to understand which food is good to consume and which type is bad. Saturated and trans-fats are regarded as the bad fats for us. According to “American Heart Association” (2014), “The bad fats, saturated and trans-fats, tend to be more solid at room temperature (like a stick of butter), while monounsaturated and polyunsaturated fats tend to be more liquid (like vegetable oil). In addition, bad fats are also bad for one’s cholesterol, as it will make your levels rise. On the other hand, the good fats will help lower the levels of cholesterol. To define each type of fats is easier than it may sound. Saturated fats are made up of carbon atoms that have been saturated with hydrogen atoms. In today’s society everyone seems to be more concerned with trans-fats. Trans-fats starts off as a liquid, but then hydrogen is added to turn it into a solid. When it comes to unsaturated fats, I am confused and researched elsewhere for clarification. Therefore, if I am understanding the information correctly, then the fatty acids in saturated fats are the unsaturated. There are two carbons that are connected by a double bond in saturated fats, and the fatty acid is...
Words: 596 - Pages: 3
