...Understand Your Fats and Fiber Jennifer Taylor SCI/241 December 6, 2012 Jeff Mundt Understand Your Fats and Fiber Bad fats are saturated and trans fats. Saturated fats are mostly in meats, dairy products and tropical oils. Saturated fat raises both bad cholesterol and good cholesterol, while trans-fat only raises bad cholesterol. This makes trans fats technically worse than saturated fats. The better fats would be monounsaturated and polyunsaturated. Monounsaturated will lower your cholesterol, and unlike polyunsaturated they do not lower your good cholesterol. Your best fats would be the omega-3s (fish oil). This fat has shown to protect people from sudden cardiac death (Schardt, 2002). Fiber absorbs cholesterol and slow glucose absorption, but your body cannot process dietary fibers for energy, they provide bulk in your feces to avoid constipation and satiety without additional calories. Fiber can be used to relieve mild-to-moderate diarrhea, and soluble fiber soaks up water in the digestive tract, which makes stool firmer and slower to pass. Lipids include compounds such as fats, fatty acids and cholesterol. The functions accomplished by various lipids vary widely, but their most prominent and important function is for the storage of energy for your body's use. Carbohydrates and protein can also provide energy, and it is significantly less than the amount provided by lipids. Whole grains, fruits and vegetables have fiber in them, and are a healthy part of your diet...
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...Check Point: Understand Your Fats and Fiber April Willis SCI/241 July 19, 2012 Dr. Gerald Shigekawa Check Point: Understand Your Fats and Fiber There are four types of fat. Although they have similarities, such as they all supply the body with energy and they all contain 9 calories per gram, some are better than others. It is important to consume all fats in moderation because of the high calorie content. The bad fats are saturated fats and trans fats. These fats raise your cholesterol and clog arteries, therefore putting you at a higher risk for heart disease. The better fats include monounsaturated fat and polyunsaturated fat. These fats are considered better because they can actually lower the body's cholesterol level, reducing the risk for heart disease. Saturated fats have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Saturated fats are usually solid at room temperature, a stick of butter for example. Unsaturated fats are liquid at room temperature and come from a plant, such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean oil. Trans fatty acids are an unsaturated fatty acid produced by the partial hydrogenation of oils. Too much of this in the diet can raise the cholesterol level in the bloodstream. Hydrogenated fat is a fat that is semi-solid at room temperature and is found in margarine, vegetable shortening, and may processed foods. The digestive system relies on fiber to function properly and reduce the risk...
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...According to the “Face the Fats” sections bad fats are considered saturated fats and trans fats. These fats will clog arteries and cause heart disease and heart attacks. These fats are often found in foods we enjoy to eat or that taste good. Fast food, deserts, and toppings that we place on foods are usually loaded in these types of foods. Better fats are monounsaturated fats and polyunsaturated fats. These are considered better fats due to the fact that they help reduce the risk of heart disease. Monounsaturated fats are fats that have double bonded carbon in their molecules and are usually liquid at room temperatures and become more solid when cooled or chilled. Polyunsaturated fats are fats that typically have more than one double bonded carbon in the molecule, and they are also liquid at room temperature but tend to become solid when chilled or cooled. Saturated fats are defined as fats that contain triglycerides that contain only saturated fatty acids. They can be found in foods that contain cheese, lard, or butter. Unsaturated fats are fat acids that contain double bonded chemicals that eliminate hydrogen atoms. Trans – fatty acids are usually found in man made products. They are created in an industrial process that’s adds hydrogen to liquid vegetable oils to make them solid. This type of fat can be found in most fast food products. Hydrogenated fats are found in margarine and vegetable shortenings. They are created by the forcing of hydrogen into liquid oil. They are...
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...Understand Your Fats and Fiber Your Name SCI/241 December 20, 2012 Instructor Understand Your Fats and Fiber Before you can understand the difference between good and bad fats, you need to some information about them. There are four major types of fats: monounsaturated fats, polyunsaturated fats, saturated fats, and trans-fats. Monounsaturated fats and polyunsaturated fats are known as good fats because they are good for your heart, your cholesterol, and your overall health. These fats are found in olive, soybean, canola, and corn oils, avocados, fatty fish, and soymilk. Saturated fats and trans-fats are known as bad fats because they increase your risk of disease and elevate cholesterol. These bad fats can be found in high-fat cuts of meat, packaged snack foods, butter, cheese, vegetable shortening, fried foods, and candy bars. Foods containing trans-fats, or trans fatty acids, are harmful because they are known to increase the risk of heart disease, increase total cholesterol levels, and cause your healthy HDL (good) cholesterol levels to drop. They are also responsible for clogging arteries and causing obesity. Saturated fat is a fat that contains only saturated fatty acids, is solid at room temperature, and comes mainly from animal food products. Some examples of saturated fat are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. Saturated fat tends to raise the level of cholesterol in the blood. Unsaturated fat is a fat that is liquid at room...
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...Understand Your Fats and Fiber Mary Baumann SCI/241 Nutrition April 4, 2014 Stephanie Pitt Understand Your Fats and Fiber There are both good fats and bad fats: staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated, and tran fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans fatty acid are fats that have been created in an industrial process that add hydrogen to liquid vegetable oils so they can become more solid. Trans fatty acids are seen on ingredient labels as “ partially hydrogenated oils”. Hydrogenated fats are considered as trans fats because these fats have been created in an industrial process. Trans-fatty acids are harmful because they raise the bad or LDL cholesterol levels and lower the HDL or good cholesterol levels in our bodies. They also increase the risk of heart disease and strokes and also have been associated with developing type 2 diabetes. Unsaturated fats are found in fish, nuts, seeds and oils from plants. Unsaturated fats are good for the body because they help lower blood cholesterol levels. Fiber helps normalize bowl movements, maintain bowl integrity and health, lowers blood cholesterol levels, helps control blood sugar levels, aid in weight loss, and may even reduce the risk of colorectal cancer. Lipids are...
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...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...
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...Understand Your Fats and Fiber SCI 241 February 9, 2014 There are both good fats and bad fats; staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated, and trans fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans-fatty acids are fats that have been created in an industrial process that adds hydrogen to liquid vegetable oils so they can become more solid. Trans fatty acids are seen on ingredient labels as “partially hydrogenated oils”. Hydrogenated fats are considered as trans fats because these fats have been created in an industrial process. Trans-fatty acids are harmful because they raise the bad or LDL cholesterol levels and lower the HDL or good cholesterol levels in our bodies. They also increase the risk of heart disease and strokes and have also been associated with developing type 2 diabetes. Unsaturated fats are found in fish, nuts, seeds, and oils from plants, polyunsaturated and monounsaturated fats are two unsaturated fats. Unsaturated fats are good for the body because they help lower blood cholesterol levels. Fiber helps normalize bowel movements, maintain bowel integrity and health, lowers blood cholesterol levels, helps control blood sugar levels, aid in weight loss, and may even reduce the risk of colorectal cancer. Lipids are...
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...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...
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...There are four different dietary fats as defined by the American Heart Association website. They are as follows polyunsaturated fats, monounsaturated fats, transfats, and saturated fats each with physical and chemical structures that differ from each other. Pretty big words, and for most of us words that have little or meaning unless we take the time to research what they mean and how they affect our health and wellness. First the healthy fats and what mean to our diet. Polyunsaturated fats, and monounsaturated fats tend to be in the form of a liquid and can be beneficial, just as everything is nowadays if taken in moderation. They can help lower LDL or bad cholesterol levels. The unhealthy fats are saturated fats and transfats are most of time solids. These fats which opposed to healthy fats raise LDL or bad cholesterol levels which can lead to some pretty significant diseases. Diseases associated with fats can harmful if you do not understand what can happen if you consume too much of them. Eating large quantities of saturated or transfats leads to obesity which in turn can lead to stroke, heart disease, and even diabetes, something we never want to experience, so it’s important to learn the facts. There are many more diseases associated with the amount of fat you eat and how it relates to your body. Heart disease, stroke, diabetes are all types of diseases that we associate without hesitation, but cancer, gall bladder disease, fatty liver disease, and sleep...
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...says, “Being in control of your life and having realistic expectations about your day-to-day challenges are the keys to stress management, which is perhaps the most important ingredient to living a happy, healthy and rewarding life.”. Along with this statement comes health related problems that we have to keep an eye out for. I have been told plenty of times before, “We are what we eat”. Statistics say that ⅔ of adults are overweight. One of the reasons this is the case is because of all the negative food possibilities our surroundings have to offer. Sugary drinks and energy drinks are favored more because of their taste and hype they have to them. Even...
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...Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |1 oz (About 15 Chips) | |Number of servings per |About 3 | |container-package | | | |Amount Per Serving | |Calories |140 | |Fat calories |60 | |Grams of fat |6g | |Amount of unsaturated fat |Polyunsaturated Fat 1g | | |Monounsaturated Fat 3.5g | |Amount of saturated fat |1g | |Amount of trans fat |0g | |Amount of sodium (salt) |210 mg | |Grams of protein |2g | |Grams of carbohydrates |18g | |Grams of Fiber |2g | Part B: Calculating Calories ...
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...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...
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...of the daily value. In my fridge is a can of Pepsi a 12fl. Oz can is 1 serving but it is not a significant source of any vitamins. Sun Chips are ok since they have 10% daily value of fiber and there are 15 chips per servings. To understand a food label you need to know to read the nutrition label. There are 6 steps to reading a nutrition label. 1. Is to know the serving size and amount of servings. 2 check the amount of calories. 3. Is to limit fat, cholesterol, and sodium. 4. Is what nutrition you need to watch for iron, calcium, vitamins A and C. 5. Is so you understand the footnote at the bottom of the label. The footnote tells that the daily value is based on a 2000 calorie diet. 6. Is the percent based on the daily nutrition value available in the food. As a mother it is very important for me to understand nutrition labels. If I do not understand food labels I could not teach my children about serving sizes and nutrition. It is important to eat healthy. What a person puts into their body affects how much energy they have and your nutrition effects how your immune system works. Vegetable with beef stock soup Total calories per serving 80 Percentage of calories from fat 1% Total amount of carbohydrates (in grams) 15g Total amount of protein (in grams) 3g Total amount...
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...include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley. All...
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