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Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols

Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols. Nutrition : Concepts & Controversies, 12e Sizer/Whitney. Learning Objectives. Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body.

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Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols

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  1. Chapter 5The Lipids: Fats, Oils, Phospholipids, and Sterols Nutrition: Concepts & Controversies, 12e Sizer/Whitney

  2. Learning Objectives • Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body. • Describe the significance of the blood tests for HDL and LDL cholesterol. • Describe the roles of omega-3 and omega-6 fatty acids in the body, and discuss which may be too low in some people’s diets and how they can increase their intakes.

  3. Learning Objectives • Develop a diet plan that provides enough of the right kinds of fats within calorie limits. • Discuss evidence for the benefits and drawbacks of specific dietary fats in terms of their potential effects on human health.

  4. Introduction • Diet moderate in fats • Lipids are necessary and valuable • Lipids can harm health • Three classes of lipids • Triglycerides • Phospholipids • Sterols

  5. Usefulness of Fats in the Body • Chief storage form of energy • Provides most energy for body’s work • Adipose tissue • Secretes hormones • Purposes of fat • Shock absorbers, insulation, cell membranes • Fat-soluble substances

  6. A Fat Cell

  7. Triglycerides: Fatty Acids and Glycerol • Triglycerides • Glycerol backbone • Three fatty acids • Fatty acid differences • Chain length • Saturation • Animal species make triglycerides

  8. Saturated Versus Unsaturated Fatty Acids • Saturation • Hydrogen atoms • Levels of saturation • Saturated • Unsaturated • Polyunsaturated • Monounsaturated

  9. Three Types of Fatty Acids

  10. Phospholipids and Sterols • Phospholipids • Glycerol, two fatty acids, and a phosphorus molecule • Soluble in water and fat • Emulsifier • Sterols • Roles in the body • Plant sterols

  11. Digestion and Absorption of Fats • Digestion • Stomach • Small intestine • Bile • Pancreas

  12. The Process of Lipid Digestion and Absorption

  13. Storing and Using the Body’s Fat • Body conserves fat molecules • Fat depots • Excess carbohydrate • Call for energy • Dismantle stored triglycerides • Release fatty acids into blood • Carbohydrate’s role • How to use more fat for energy…

  14. Dietary Fat, Cholesterol, and Health • Heart and artery disease • Saturated and trans fats • Beneficial fats • Cancer • Diet high in saturated fats • Obesity • Overconsumption of calories

  15. Lipoproteins and Heart Disease Risk • Lipoprotein movement in the body • Liver • Types of lipoproteins • Chylomicrons • Very-low-density lipoproteins (VLDL) • Low-density lipoproteins (LDL) • High-density lipoproteins (HDL)

  16. Lipoproteins

  17. Lipoproteins and Heart Disease Risk • LDL and HDL difference • Size and density • Delivery and scavenging • Inflammation • Heart attack risk • Oxidation of LDL • Phytochemicals

  18. Food Fat, Saturated Fat, and Calories

  19. Top Contributors of Saturated Fats to the U.S. Diet

  20. The Need for Essential Fatty Acids • Essential fatty acids • Linoleic acid and linolenic acid • Functions • Eicosanoids • DRI recommendations • Deficiencies

  21. Omega-6 and Omega-3 Fatty Acid Families • Linoleic • Omega-6 fatty acid • Arachidonic acid • Linolenic acid • Omega-3 fatty acid • DHA and EPA • Heart disease • Brain function and vision • Inflammation

  22. Fish Oil Intakes and Cardiovascular Death Rates

  23. Recommendations for Omega-3 Fatty Acid Intake • Competition for metabolic enzymes • Consumption levels • Lacking omega-3 fatty acids • Fish oil supplements • Health concerns with fish oil supplements • Omega-3 enriched foods • Flaxseed

  24. Mercury in Fish Species

  25. Effects of Processing on Unsaturated Fats • Hydrogenation • Effects on fats • Oxidation of unsaturated oils • Hydrogenation of oils • Benefits of hydrogenation • Nutrient losses • Alternatives to hydrogenation

  26. Hydrogenation Yields Both Saturated and Trans-Fatty Acids

  27. Effects of Processing on Unsaturated Fats • Trans-fatty acids • Polyunsaturated fats • Change in chemical structure • Health effects • LDL and HDL cholesterol • Similarities with saturated fat • Trans fat in foods

  28. Fat in the Diet • Meat, poultry, fish, dried peas & beans, eggs, & nuts • Four categories for meat • Limit intake to 5 to 7 ounces per day • Choosing low-fat meats • Ground turkey or chicken vs. beef • Milk, yogurt, and cheese • Foods not included in this category • Grains

  29. Calories, Fat, and Saturated Fat in Cooked Ground Meat Patties

  30. Lipids in Milk, Yogurt, and Cheese

  31. Lipids in Bread, Cereal, Rice, and Pasta

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