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Fats

Fats. Schindewolf Intermediate Revised Aug 2013. Chapter 5 DAY 4. Created by T Stivers. Carbohydrates 50% of meal 2. Proteins 30-40% 3. Fats. 4. Vitamins 5. Minerals 6. Water. Six Basic Nutrients. Are you at risk of CAD or Coronary Artery Disease?. Give at risk question quiz.

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Fats

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  1. Fats Schindewolf Intermediate Revised Aug 2013 Chapter 5 DAY 4 Created by T Stivers

  2. Carbohydrates 50% of meal 2. Proteins 30-40% 3. Fats 4. Vitamins 5. Minerals 6. Water Six Basic Nutrients

  3. Are you at risk of CAD or Coronary Artery Disease? Give at risk question quiz

  4. dissolve FATS Fats are converted into ____ ______. fatty acids are a type of lipid – a fatty substance that does not _____________in water.

  5. Most food contain both types and the molecular makeup/bonds make fats either… Two Types of Fats: • Saturated fats 2. Unsaturated fats • Monounsaturated • Polyunsaturated Trans fat (partially hydrogenated oils or adding hydrogen which makes it more unhealthy for us; can be mono or poly) • (Omega fat acids) Either can be a trans fat

  6. Saturated fats – become solid at room temperature sources: coconut oil, animal fats, beef, pork, dairy, eggs saturated fats heart disease High intake of ________ ______ increases your risk of ______ _______ because of the increase of blood cholesterol or LDLs (or called plaque). http://adam.about.com/b/a/heart.jpg LDLs (fats) or “bad” cholesterol collects and clogs up the arteries! (Brochures)

  7. https://globalhealthremedies.com/images/cholv.jpg http://www.neworleansheart.com/images/bloodvessel_cor.gif

  8. Unsaturated fats - Liquids at room temperature examples: Vegetable oils like corn oil & olive oil Still Dangerous if you eat too much - • Increases heart disease • Weight gain

  9. Fat Intake Max needed per day: Teen boys – 84 g/day Teen girls – 66 g/day https://health.google.com/health/ref/graphic/19269

  10. Purpose for Fats • Provides some energy • Absorb and transport fat-soluble Vitamins A,D, E, and K in the bloodstream • Growth and healthy skin • Add flavor to foods and texture • Feel satisfied longer - takes longer to digest

  11. Carbohydrates 50% of meal 2. Proteins 30-40% of meal 3. Fats 20% of meal 4. Vitamins 5. Minerals 6. Water Six Basic Nutrients

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