1. Fat Modified Pumpkin Bread
Presented by: Andrea Bowman-DeFino
NFS 200

2. Overview Types of fat Fat recommendations (DRVs)
Why modify fat content?
Original vs. modified recipe
Conclusions & Recommendations

3. Fat
Fat is a nutrient necessary for your health. Fats supply energy and essential fatty acids and serve as a carrier for the absorption of the fat-soluble vitamins A, D, E, and K
Saturated (solid at room temp-butter )
Unsaturated (liquid at room temperature but start to turn solid when chilled -plant based oils(
Trans Fat (inexpensive to produce and last a long time)

4. Fat Recommendations *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs

5. Daily Reference Values (DRVs)
Total Fat: < 30% of total calories (TF=SF+MUFA+PUFA+ Trans)
Saturated Fat: < 10% of total calories
Unsaturated Fat: 20% of total calories
10% Monounsaturated
10% Polyunsaturated
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily values may be higher or lower depending on your calorie needs

6. Why Modify Fat?
High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke (SF)
American heart Association:“LDL cholesterol is affected by diet. Knowing which fats raise LDL cholesterol and which ones don't is the first step at lowering your risk of heart disease and stroke.”
Watching calories (many foods high in saturated fats can be high in calories too)

7. Traditional Pumpkin Bread Recipe From Once Upon A Chef
Ingredients:
· 2 cups all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon baking powder
· 2 Tablespoons pumpkin pie spice
· 2 cups sugar
· 1-1/2 sticks (3/4 cup) unsalted butter
· 2 large eggs
· 1 15-ounce can 100% pure pumpkin (I use Libby's)

8. Traditional Pumpkin Bread Recipe
Butter

9. Modified Pumpkin Bread From Happy Herbivore
Ingredients:
¼ cup nondairy milk
¼ tsp lemon juice
15 ounces pumpkin
1 cup brown sugar
2 tbsp pure maple syrup
1 tsp vanilla extract
2 tbsp pumpkin pie spice
2 cups whole wheat flour
1 tsp baking soda
½ tsp baking powder

11. Original Vs. Modified