Focus on Fats

1. Focus on Fats National Food Service Management Institute The University of Mississippi

2. Fat Facts Concentrated Energy 9 Calories per Gram Part of Every Cell Cushions Organs Vitamins A, D, E, and K Adds Flavor Fullness (satiety) Focus on Fats National Food Service Management Institute The University of Mississippi

3. Balance Fat Intakes by Selecting Lean Meats Low-Fat, Fat-Free Milk and Milk Products Low-Fat Cooking Methods Some Nuts/Seeds Limited Added Fats Focus on Fats National Food Service Management Institute The University of Mississippi

4. Focus on Fats Fats • Saturated Fatty Acids (SFAs) • Trans Fatty Acids (TFAs) Oils • MonoUnsaturated Fatty Acids (MUFAs) • PolyUnsaturated Fatty Acids (PUFAs) National Food Service Management Institute The University of Mississippi

5. Focus on Fats • Lipids – carbon chains • C is the symbol for carbon • Carbon can have a bond in four places l l l ...C – C – C – C – C… l l l National Food Service Management Institute The University of Mississippi

6. H H H l l l ...C – C – C – C – C… l l l H H H Focus on Fats • Hydrogen (H) at every C – up and down • Saturated Fats National Food Service Management Institute The University of Mississippi

7. H l ...C – C = C – C – C… l l l H H H Focus on Fats • Carbon connects two times to the next carbon • Does not have all the hydrogen it could have • Mono (one) Unsaturated • Double bond National Food Service Management Institute The University of Mississippi

8. ...C – C = C = C – C… l l H H Focus on Fats • Two or more double bonds • Does not have all the hydrogen it could have • Poly (many) Unsaturated National Food Service Management Institute The University of Mississippi

9. ...C – C = C = C – C… l l H H Focus on Fats • Polyunsaturated has two or more double bonds • Break a double and add hydrogen • Partially Hydrogenated Trans Fatty Acid H H I I ...C – C – C = C – C… l l H H National Food Service Management Institute The University of Mississippi

10. Physical Activity BoosterMy Lipids, They Wrote Me a Letter National Food Service Management Institute The University of Mississippi

11. Focus on Fats • Olive oil • Snack crackers made with hydrogenated soybean oil • Prime rib beef • Croissant made with butter • Salmon • Salad dressing made with canola oil • Toast with stick margarine • Potatoes fried in lard • Waffles made with corn oil • Peanut butter • M • T • S • S • P • M • T • S • P • M National Food Service Management Institute The University of Mississippi

12. Focus on Fats Dietary Guidelines • Keep total fat at 20-35% of total calories • Keep SFAs at 10% or less of total calories • Keep TFAs as low as possible • Choose healthy fats MUFAs and PUFAs more often MyPlate • Balance food groups and calories • Choose lean meats, lowfat or fat-free milk/products • Bake it, broil it, grill it • Limit snack foods • Choose fish, nuts, seeds, and vegetable oils more often National Food Service Management Institute The University of Mississippi

13. Focus on Fats Food labels don’t give a % Daily Value for Trans Fat – no value has been set by FDA. The DGAs suggest a 1% total calories limit. Serving size is important. Labels must list Total and Saturated Fat in Grams and % Daily Value. Trans Fat is listed in grams. Listing amounts of Mono- and Polyunsaturated Fats is optional. Total fat minus Saturated and Trans Fats will give an estimate combined MUFAs and PUFAs. Animal products are the only foods with cholesterol. National Food Service Management Institute The University of Mississippi

14. Focus on FatsTasting Activity National Food Service Management Institute The University of Mississippi

15. Nutrition Nuggets • The Lowdown on Lowfat Recipes National Food Service Management Institute The University of Mississippi

16. Cafeteria Connection and Fact Sheets National Food Service Management Institute The University of Mississippi

17. Personal Discovery Assessment • Personal Discovery Assessment−Looking for Lipids • www.ChooseMyPlate.gov National Food Service Management Institute The University of Mississippi

18. Post-Quiz National Food Service Management Institute The University of Mississippi

19. End of Lesson 5 National Food Service Management Institute The University of Mississippi