Fat (Saturated & Unsaturated) Instead of consuming an amount of total and saturated fat that equates to 20% to 35% and less than 10% of my total daily calorie intake, respectively, my total fat actually made up 41% of my calorie intake and saturated fat making up 12%. A majority of these fats stem from processed snack foods I consume throughout the day. I think I could reduce these amounts by choosing lean meats without its skin and substituting foods high in saturated fats with those high in monounsaturated
The Good – Unsaturated Fats Good fats come from vegetables, nuts, seeds and fish. The two broad categories of beneficial fats include monounsaturated and polyunsaturated fats. The good healthy fats are liquid at room temperature, and do not solidify. They are different from saturated fats as that have fewer hydrogen atoms bonded to their carbon chains. 1. Monounsaturated fats have a single carbon-to-carbon double bond resulting in two fewer hydrogen atoms than a saturated fat and are responsible
be through a diet centered around unsaturated fats. Unsaturated fats are described as having a hydrocarbon chain with one or more double bonds (Reece et al. 2015). Examples of unsaturated fats are plants, nuts, and fish. Reece and colleagues point out that high amounts of unsaturated fats are very healthy for one’s body. Therefore, putting this into context, it is believed that the supplementation of polyunsaturated fats, which constitutes a form of unsaturated fats, can help in treating symptoms of
Omega-3 fatty acids are often associated with many health benefits, including lowering triglyceride (a type of fat) levels in the blood, protection from heart disease, dementia, depression, and many more. In addition, recent research suggests that omega-3 fatty acids may play a role in preventing chronic liver disease. What are Omega-3 Fatty Acids? Omega-3 fatty acids are essential fatty acids that one needs to obtain from the diet to maintain health. There are three types of omega-3 fatty acids
Paragraph 1 Attention getter- There are numerous ethical issues within this movie including but not limited to Beneficence, Nonmaleficence, Justice, Veracity, Fidelity, Communitarian, Egalitarian, and Utilitarianism. The violation of all these principles, as well as ethical codes and conduct that should take place within the medical profession. Expanding to the Doctors, Medical Scientist, and foundation leaders ascending to the needs of these Experts. BNA- Beneficence and Nonmaleficence can intrude
The Andrews family consists of an African American father and mother that are in their early 50s and two teenage children. This paper will focus on primary heart health for Mrs. Andrews. Mrs. Andrews has a significant risk for developing heart disease, MI, and stroke. Mrs. Andrews non-modifiable risk factors include being an African American female in her 50s. Her modifiable risk factors include stress, hypertension, being overweight, and not seeing a primary care practitioner for two years.
Structure and Biological Significance of Lipids Lipids are made up of a wide variety of molecules, but they all contain carbon, hydrogen and oxygen, with a much higher percentage of carbon and hydrogen molecules than oxygen. There are three kinds of lipids in living organisms: triglycerides, phospholipids and steroids (hormones). Triglycerides are made up of a glycerol molecule, with three fatty acid chains attached by ester linkages. Glycerol is an alcohol containing 3 carbon atoms
triglyceride, unsaturated and saturated fats I will be stating the formation of lipids and what they are made of. Lipids are a group of substances which include fats and oils, steroids which include cholesterol and some of the sex hormones, and various other substances such as the waxes which cover insect bodies and plant leaves. Lipids are a mixed group of hydrophobic compounds composed of the elements carbon, hydrogen and oxygen. Triglycerides are commonly called fats or oils. They are
alternative. But what should you truly be looking for in a cooking oil? One of the first things you should take into consideration is what you plan to cook and what cooking method you are using to prepare it. Secondly, you should consider the oils fat content, specifically, fatty acids. Generally speaking, there are typically three classifications of fatty acids and each oil contain all three of them, however, it is classified as the fatty acid that it contains the highest percentage of. The three
all of the food groups being monitored, but the fat content of meals is also being closely censored. The current regulation is that school lunches must have fewer than 10% of their calories from saturated fats; this has not changed from the previous standard (“Comparison of Previous and Current”). Heart disease, heart attack, and stroke are risks of too many saturated fats and the high cholesterol that results from the fats (Moss 214). Saturated fats have also been linked to Type II diabetes (Moss
Contrary to public belief, not all fats that we consume are bad. Similar to our lesson in complex carbohydrates and added sugars, the key is to be able to distinguish the “good” from the “bad,” as well as to learn ways to select leaner food products more wisely and to moderate our total daily fat intake. The fats that are considered “bad” are the saturated and trans-fatty acids, which are both associated with raising LDL cholesterol (Whitney & Rolfes, 2005, pg 159). An elevated level of LDL cholesterol
Canada Should Ban All Trans Fats in Restaurants What did trans fats ever do to you? Honestly, do we need to ban trans fats this instance or should it be kept in our restaurants like it is now? I’m convinced the latter is much better for the community, for friends and family and for everyone else in society. To begin with who is going to tell me what I can’t put in my mouth or what I can’t? I make that decision not anyone else. Furthermore, by banning trans fats it causes unnecessary consequences
Understanding Fat: Syndrome X and Beyond In this lecture, it talks about fat and how it affects us and our bodies. There are two main different types of fat, saturated and unsaturated. Many types of saturated fat are found in meat and dairy products. These fats are hard to break down for cells, because of this, they tend to get tucked away and build up over time if worked off. Unsaturated fats are found in olive oil and other plant oils. These types of fat are readily consumed for energy. The difference
nutrients, such as fat, protein, fat-soluble vitamins and certain minerals, from food which increases the frequency and severity of illnesses and infections, especially of the lungs. As a result, individuals with CF need to eat a diet that is high in calories, fat, protein and fat-soluble vitamin to compensate for this digestion issue. Additionally, extra calories and nutrients are needed to fight infections and keep the
biological membranes, act as vitamins and hormones, provide energy storage (triaculglycerols). Lipids are made up of the elements carbon, hydrogen and oxygen. Lipids can exist as fats, oils and waxes. Fat and oils are similar in structure as they are triglycerides, however, they physically differ at room temperature fats are solid and oils liquid. Their differences in property are what help contribute to its significance in life. A triglyceride consists of fatty acid chains which are attached
1. Lipids A lipid is a group of naturally occurring molecules. That group includes fats, waxes, steroids, fat-soluble vitamins (A, D, E, and K) phospholipids, etc. They are broadly defined as hydrophobic or amphiphilic small molecules. The amphiphilic molecules form structures such as vesicles, liposomes, and membranes in an aqueous environment.They are insoluble in water, yet soluble in alcohol. (Human Biology) Lipids contain carbon, hydrogen and oxygen but they have far less oxygen than carbohydrates
Very long chain fatty acids (VLCFA) with aliphatic tails longer than 22 carbons, while the number of double bonds between carbon atoms determine their degree of saturation. Fats can be categorized into saturated fats and unsaturated fats. Furthermore, the unsaturated fats divide into monounsaturated fats and polyunsaturated fats. Fatty acid can be saturated if there are no double bonds
Carbohydrates and lipids/fats are a very important part of our lives. They have many similarities and differences among each other, which distinguish them from other macromolecules. Carbohydrates, which include sugar and their polymers, are used by organisms for fuel and building material. They come in many various forms going from simplicity to complexity. The simplest, monosaccharides, compose of single sugars whose parts are arranged around asymmetric carbons. They generally have a molecular
acetone, chloroform or benzene. There are several parts in the group of Lipids: o fats and oils, o waxes, o phospholipids, o steroids (like cholesterol, oestrogen and testosterone), and some other related compounds. At room temperature, fats are solids and oils are liquids. Fats and oils are typically found in animals and plants. Fats are of animal origin, while oils tend to be found in plants. Fats and oils are made up of a glycerol (a type of alcohol with a hydroxyl group on each
These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or