1. 1 Fats

2.  Important _______________ source  1 gram of fat yields about ______ Calories  ______- ______ % of daily caloric intake  _______________ nutrient (carbon-containing)  Insulate body, protect vital _______________, aid in _______________ of hormones and in absorption of fat-soluble vitamins  Key sources: milk, butter, meat, and oils Facts about fat

3.  Fat carries with it many _______________ compounds that give food enticing _______________ and _______________, such as the aroma of frying bacon or french fries  Fat lends _______________ to foods such as _______________ and baked goods  Fat contributes to _______________, the satisfaction of feeling _______________ after a _______________ Facts about fat

4.  The fat of swallowed food triggers a series of _______________ events that _______________ _______________ the _______________ of the stomach and _______________ _______________  Before the _______________ of fullness stops them, people can easily _______________ on fat- rich foods because the delicious taste of fat _______________ eating... each _______________ can deliver _______________ calories of fat Facts about fat

5. RoleDescription Energy storesFats are the body’s chief form of stored energy Muscle fuelFats provide most of the energy to fuel muscular work Emergency reserveFats serve as an emergency fuel supply in time of illness and diminished food intake PaddingFats protect the internal organs from shock through fat pads inside the body cavity InsulationFats insulate against temperature extremes through a fat layer under the skin Cell membranesFats form the major material of cell membranes Raw materialsFats are converted to other compounds, such as hormones, bile, and vitamin D, as needed Fats in the body

6. RoleDescription NutrientFats provide essential fatty acids. EnergyFats provide a concentrated energy source in foods. TransportFats carry fat-soluble vitamins A, D, E, & K, and assist in their absorption. Raw materialsFats provide raw materials for making needed products. Sensory appealFats contribute to taste & smell of foods. AppetiteFats stimulate the appetite. SatietyFats contribute to feelings of fullness. TextureFats help make foods tender. Fats in Food

7.  Composed of one glycerol (an alcohol) and three fatty acid molecules  _______________: Organic compound, three carbons long, backbone of triglyceride  _______________: Organic acids composed of carbon chains of various lengths  Classified as _______________, _______________, & _______________  Degree of saturation of the fatty acid molecules  (# of double bonds between carbon atoms) Triglycerides

8.  No _______________ _______________  Solid at room temperature  Have _______________ concentration of LDL  “Bad-fat” – _______________ cholesterol and lipid levels in the _______________ – build up in _______________ _______________  Associated with _______________ diseases  Source: coconut & palm oil, meats, dairy products, eggs, many baked products Saturated Fats

9.  Found naturally in _______________ amounts in certain foods (e.g., dairy products, beef and lamb)   Formed during the _______________ of liquid vegetable oils (e.g., canola and soybean oil)   Also created when manufacturers use a process called “_______________ _______________.” This process turns liquid oil into a semi-solid form, such as shortening or margarine. Trans Fatty Acids

10.  Food products made with fats or oils with a high proportion of saturated or trans fatty acids have a longer shelf life than products made with oils that contain a higher proportion of other fatty acids.  Typical Canadian diet: margarines (especially hard margarines), commercially fried foods and bakery products (made with shortening, margarine or oils containing partially hydrogenated oils and fats). These products included crackers, cookies, donuts, cakes, pastries, muffins, croissants, snack foods and fried foods, such as french fries and breaded foods. Trans Fatty Acids

11.  Unsaturated fats  _______________ linked to cardiovascular diseases  May _______________ blood _______________ levels  Include monounsaturated & polyunsaturated  _______________ and _______________ fatty acids tend to _______________ your risk of heart disease. They are the _______________ fats, and they _______________ be included in your _______________. Unsaturated Fats

12.  Monounsaturated  _______________ point of _______________  Olive, canola, sesame, and peanut oils; nuts such as cashews, pecans, almonds & peanuts)  Polyunsaturated  _______________ or more points of _______________  _______________ concentrations of HDL  Foods that contain a high proportion of polyunsaturated fatty acids: vegetable oils (e.g., soybean, corn and sunflower oil), fatty fish (e.g., salmon &trout), fish oils, flaxseed, sunflower seeds, soybeans and some nuts (e.g., walnuts) Mono & Poly Unsaturated Fats

13.  Turns _______________ bonds in _______________ fats to _______________ bonds  Yields a more _______________ fat from an oil  _______________ _______________ in pastry and cake products  _______________ trans fatty acids – _______________ blood cholesterol levels Hydrogenation

14.  Fatty lipid (and steroid) collects in body’s tissues  _______________ concentrations found in _______________, _______________ _______________, & liver  _______________ and processed in the _______________  Can be secreted in a substance called _______________  Harden in the gall bladder - _______________ Cholesterol

15.  _______________ to _______________ well in _______________  Deposits/“plaque” of cholesterol can collect on interior walls of many of body’s major _______________ _______________  _______________ for blood to pass through – _______________ = “_______________ of the arteries”  If arteries block _______________, can lead to heart attack Cholesterol

16.  Clusters of lipids associated with _____________, which serve as _______________ vehicles for lipids in _______________ and lymph.  Lipids: a family of _______________ compounds _______________ in organic solvents but not in _______________.  High-density & low-density lipoproteins Lipoproteins

17.  High-density (HDL): “_______________ cholesterol”  Carries LDL-cholesterol _______________ from artery walls and out of the bloodstream for _______________  Low-density (LDL): “_______________ cholesterol”  Carries cholesterol _______________ into the system for use by various body cells  Contributes to the _______________ of arteries  Trans fat raise LDL levels which forecast heart and artery disease  ** Remember: HDL is Healthy. LDL is Less Healthy** Lipoproteins

18.  Three lifestyle CDV risk factors:  _______________  Physical _______________  A diet high in _______________ fats and _______________ in vegetables, fruits, and whole grains  Types of CVD  Ischemic heart disease  Cerebrovascular disease (Stroke) Cardiovascular Disease (CVD)

19.  Ischemic heart disease  Most _______________ type of cardiovascular disease in Canada (affects women & men equally)  Refers to problems with the _______________ of blood to the heart muscle.  A _______________ blockage of one or more of the _______________ arteries can result in a _______________ of enough oxygenated blood (ischemia) thus causing symptoms such as angina (chest pain) and _______________ (shortness of breath).  A _______________ blockage of an artery causes_______________ (damage to the tissues) or a myocardial infarction, commonly known as a heart attack. Cardiovascular Disease (CVD) Information f rom Public Health Agency of Canada

20.  Cerebrovascular disease (Stroke)  A problem with the _______________ of blood in the blood vessels of the _______________.  A _______________ with effects lasting _______________ than 24 hours is referred to as a _______________ ischemic attack.  A _______________ blockage with long-term effects is referred to as a cerebrovascular _______________ (clot) or accident or a stroke. Cardiovascular Disease (CVD)

21.  Smoking  Contributes to the development of _______________ arteries, _______________ the risk of blood _______________, _______________ oxygen in the blood and increases _______________ _______________.  Lack of exercise  People who are physically _______________ have _______________ the risk of having heart disease and a stroke. Minimizing the risk of CVD

22.  Unhealthy eating  Approximately _______________ of Canadians eat _______________ than _______________ servings of fresh _______________ and _______________ per day.  Fresh fruits and vegetables can _______________ the heart and blood vessels. They provide _______________ and contain ______________________, substances which work _______________ the development of _______________ in the _______________. Minimizing the risk of CVD

23.  High blood pressure A) Over time, high blood pressure can damage blood vessel walls causing _______________ that promotes the build- up of _______________ _______________, a substance that can _______________ and eventually _______________ arteries. B) Fatty plaque also _______________ the heart, initially causing a _______________ of the heart muscle and eventually causing the heart to _______________. Minimizing the risk of CVD