...Understand Your Fats and Fiber SCI 241 February 9, 2014 There are both good fats and bad fats; staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated, and trans fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans-fatty acids are fats that have been created in an industrial process that adds hydrogen to liquid vegetable oils so they can become more solid. Trans fatty acids are seen on ingredient labels as “partially hydrogenated oils”. Hydrogenated fats are considered as trans fats because these fats have been created in an industrial process. Trans-fatty acids are harmful because they raise the bad or LDL cholesterol levels and lower the HDL or good cholesterol levels in our bodies. They also increase the risk of heart disease and strokes and have also been associated with developing type 2 diabetes. Unsaturated fats are found in fish, nuts, seeds, and oils from plants, polyunsaturated and monounsaturated fats are two unsaturated fats. Unsaturated fats are good for the body because they help lower blood cholesterol levels. Fiber helps normalize bowel movements, maintain bowel integrity and health, lowers blood cholesterol levels, helps control blood sugar levels, aid in weight loss, and may even reduce the risk of colorectal cancer. Lipids are...
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...Understanding Your Fats and Fiber Lori Siegele SCI/241 Nutrition May 23, 2013 Denice Mittelstaedt Understanding Your Fats and Fiber Understanding Your Fats and Fibers Lori Siegele May 23, 2013 SCI/241 Nutrition Denice Mettelsteadt According to “Face the Fats” the bad fats are the saturated and the Trans fats, better fats are the monsaturates and the polyunsaturated fats, and the best facts are the omega-3s. (B, 2012). There have been so many illness that are blamed on fats, I don’t think there is one out there that hasn’t been, from heart disease to cancer. The bad fats have got to be limited and when you are putting them in your body you want to make sure that you are staying with the low percent. The good fats you want to make sure that you are staying on the higher percent. So in other words the bad fats have got to be 5 % and lower and the better/best fats need to be 20 % and higher. A Saturated fat is known as a fat that is a type of single-bond animal or vegetable fat. (These are mostly found in butter, meat, egg yolks, and coconut or palm oil) it is known to increase the cholesterol level in the blood. A fat having a chain of unsaturated fatty acid is known as a unsaturated fat. Trans-fatty acids are known as an unsaturated fatty acid formed by partial hydrogenation of vegetable oil that is also believed to raise the blood cholesterol levels in the body. The differences in the stability between saturated and unsaturated fats are known as hydrogenated...
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...cholesterol? Quantify your answer with supported data. (5 pts.) Normal cholesterol >200. Borderline is 200-239 High risk is 240 <. Mr. Doe is at 249mg/dl. He is at risk for heart disease. 2. It is recommended that total blood cholesterol be below 200 mg/dL. How does Mr. Doe’s level compare to the recommendation? (5 pts.) Mr. Doe’s level is extremely high putting him at risk for heart disease. 3. It is recommended that HDL cholesterol be greater than 40 mg/dL. How does Mr. Doe’s level compare to the recommendation? (5 pts.) Mr. Doe’s HDL is low at 34H mg/dl compared to 40-59 limits...
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...Understanding Fats and Fibers Jessica Klitzke SCI/241 May 21, 2014 Carolyn Farhy Understanding Fats and Fibers Most would assume that all fat is bad for them to consume and will only their waistlines. However, that is not true because there are good fats and bad fats. If one understands this concept, then the next step is to understand which food is good to consume and which type is bad. Saturated and trans-fats are regarded as the bad fats for us. According to “American Heart Association” (2014), “The bad fats, saturated and trans-fats, tend to be more solid at room temperature (like a stick of butter), while monounsaturated and polyunsaturated fats tend to be more liquid (like vegetable oil). In addition, bad fats are also bad for one’s cholesterol, as it will make your levels rise. On the other hand, the good fats will help lower the levels of cholesterol. To define each type of fats is easier than it may sound. Saturated fats are made up of carbon atoms that have been saturated with hydrogen atoms. In today’s society everyone seems to be more concerned with trans-fats. Trans-fats starts off as a liquid, but then hydrogen is added to turn it into a solid. When it comes to unsaturated fats, I am confused and researched elsewhere for clarification. Therefore, if I am understanding the information correctly, then the fatty acids in saturated fats are the unsaturated. There are two carbons that are connected by a double bond in saturated fats, and the fatty acid is...
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...Understanding your fats and fibers Victor Moreno SCI241 January 24, 2013 S. Murray Understanding your fats and fibers There are many who try to diet by completely cutting out all fats from their diet, but this has been proven to be an unhealthy way to diet. Dietary fats are essential to support cell growth and to give our bodies energy. They can also help keep your body warm and protect our organs. There are four major types of fats in the foods we eat : saturated fats, transfats, monounsaturated fats and polyunsaturated fats. The bad fats are the saturated and trans fats that are solid when kept at room temperature. Monounsaturated and polyunsaturated fats tend to come in liquied form and are generally better for you. Bad fats like saturated fats and trans fats can raise the bad cholesterol while monounsaturated fats and polyunsaturated fats can help lower bad cholesterol and are better for you when consumed in moderation. Dietary fiber is the type of fiber that you can eat, it is found in fruits, vegetables and grains. It is an important part of a healthy diet because it adds bulk to your diet and helps you feel full faster, which helps with weight control. You can get fiber from vegetables, fruits, nuts, beans and whole grains. There are two types of fiber, soluble and insoluble. Soluble fiber tends to dissolve in water to form a gel-like material. Soluble fiber can help lower blood cholesterol and glucose levels is found in oats, peas and citrus fruits just...
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...Triglycerides are the main make up of body fat in animals and humans as well as vegetable fat. Triglycerides are made up of glycerol and three fatty acids. Fats or lipids as a whole are not bad for you as they are used for energy, always in moderation, but there are different types of fats that you do need. Your body utilizes saturated fat very fast as opposed to other fats that has to go through different stages to be used. Triglycerides in food are digested and are processed in the liver combining it with a protein and then travel through your blood stream to your cells where they are then used for energy. Glycerol enters into the pathway through the Pyruvate and then onto Acetyl-CoA where it enters the Cori-cycle. From there it is transported to the electron transport chain where the end product is ATP. ATP is the body’s energy. Through beta oxidation fatty acids enters the pathway through the Acetyl-CoA. From here it moves the Cori cycle where they are then broken down into sugars and transported to the electron transport chain where ATP is the end product. Low fat diets are dangerous in that they strip the body of the process of this breakdown. Reduces energy stops the breakdown of fat for use in the digestive system gallbladder and liver. With this reduction the decrease of bile also stops the production of CCK or Cholecystokinin which signals the pancreas to release bile to breakdown the lipids. Simply the product will be fat sick skinny people with a blah feeling due...
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...says, “Being in control of your life and having realistic expectations about your day-to-day challenges are the keys to stress management, which is perhaps the most important ingredient to living a happy, healthy and rewarding life.”. Along with this statement comes health related problems that we have to keep an eye out for. I have been told plenty of times before, “We are what we eat”. Statistics say that ⅔ of adults are overweight. One of the reasons this is the case is because of all the negative food possibilities our surroundings have to offer. Sugary drinks and energy drinks are favored more because of their taste and hype they have to them. Even...
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...Understanding Fats and Fiber Michael Matt University of Phoenix Most people associate the word “fat” with just the downsides of the bad fats found in our food. We have to remember that there are good fats out there that are essential to a healthy diet also. Lets talk about the bad fats first. Bad fats are categorized as saturated and trans fats. We find Saturated fats mostly in dairy products, tropical oils, and of course meats. Saturated fat can raise both the body’s bad cholesterol and good cholesterol. Trans-fat on the other hand only raises your body’s bad cholesterol. Now lets get to the better fats, which would be monounsaturated and polyunsaturated fats. Monounsaturated is a great example of a good fat, as it will lower your body’s bad cholesterol. Polyunsaturated fats will lower both your body’s good and bad cholesterol. The best source of fat would be in the omega-3s group. Omega-3 fat has proven to protect people from sudden cardiac arrest resulting in death. Fiber works closely with your cholesterol and plays an important roll in regular bowel movements. Fiber will absorb cholesterol, which slows glucose absorption. The body does not process dietary fibers for energy instead they provide filler in feces to avoid constipation and satiety without adding additional calories. Fiber can be used to treat diarrhea in most cases as well as soluble fiber will absorb water in the digestive tract. Lipids are a group of molecules that consist of fats,...
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...be misinformed by government agencies regarding what a normal, healthy diet, should be, as well as what a balanced diet looks like. Eating a low-carb high-fat, or ketogenic, diet of high fat, adequate protein and low carbohydrates can provide many health benefits as compared to the alternative of an unhealthy diet. Research suggests that a ketogenic diet builds a healthier body than other diets because it will lead to weight loss, improved blood pressure, and reduce appetites. The ketogenic diet is the foundation for a healthy life. As noted by Dr. Eenfeldt (2014), The ketogenic diet has been referred to by different names, such as: the keto diet, low carb diet, low carb high fat (LCHF), and to some degree the Adkins Diet. The ketogenic diet is a well known diet for being associated with consuming a low amount of carbohydrates, a moderate amount of protein and high amount of fat, where the body produces ketones in the liver to be used as energy (Taubes, 2008). With a diet high in carbohydrates your body will produce glucose and insulin. Glucose is the easiest molecule for your body to convert and use as energy, so it will be chosen over other energy sources. The insulin is produced in order to process the glucose in your bloodstream (Taubes, 2008, p.167). Since the glucose is used as the primary energy source, your fats are not used, and are therefore stored. By lowering the intake of carbohydrates, the body is induced into a metabolic state known as ketosis. Ketosis is...
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...Understanding Nutritional Labels Understand Nutritional Labels Nutritional labels provide very useful dietary information if you know how to understand what you are reading and can use the information it provides to make informed decisions about your diet. Using the 5/20 Rule According to the U.S. Food and Drug Administration website in a video titled “The Food Label and You” the 5/20 rule is simple, if it is a nutrient that you are in need of then if it has 20% or more then it is a good source for that nutrient. In other words, if it is a nutrient such as Saturated Fat then you want to achieve a 5% or less factor for that item to be a healthy choice for your diet. However if the nutrient you are in need of is 5% or less then it is certainly not a good source. In basic terms if it is what you are looking for then 20% or better is what you want, if it is bad for you such as Saturated Fat or Sodium then 5% or less is certainly a better choice. Understanding Nutrition Facts Label The United States Food and Drug Administration website posted an article breaking down the Nutrition Facts Label. They segmented the label into six distinctive sections and described what information provided in each. Below you will see a breakdown of each section. Section 1 “Serving Size” This section describes the portion of...
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...Understanding Food Labels Jacqueline Allen SCI/241 February 7, 2013 Professor John Menez Abstract The purpose of this paper is to provide consumers with the knowledge they need to choose the right food to bring themselves to their healthiest level. Based on their lifestyle and medical issues they can get the right balance by using the 5/20 rule as well as the six key label facts to assist them in making good decision choices and getting the nutrients they need for overall good health. Understanding Food Labels The 5/20 rule is used to judge the value of nutrients that are needed or healthy and for those things in the foods that are not needed or not so healthy. 5 stands for 5% or lower of a nutrient is not enough and 5% of something that is not needed or unhealthy for example; fats, sugars, etc. is acceptable. The 20 in the 5/20 stands for 20% of a nutrient needed or healthy for example; vitamin C or Protein is acceptable at 20% or more however 20% of an unneeded or unhealthy nutrient is unacceptable. Using this rule allows consumers to make better and healthier choices about their eating habits. The nutrition labels are divided into these six key fact sections; Serving Size, Amount of Calories, Limit these Nutrients, Get enough of these Nutrients, Percent (%) Daily Value, and Footnote Daily Values. When reading a food label the amount of calories is figured per serving. If the bag or container lists the serving size as four then the calories shown on the label...
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...course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley. All...
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...Body Fat and Eating Disorders April D Cook SCI 241 8/3/13 Sandi House Define body composition and the risks associated with excess body fat? “Body composition is the body’s relative amount of fat to fat free mass (Scott, 2008).” The less body fat you have the better you feel and the better your body moves. Having too much body fat can cause health risks such as cancer, diabetes and heart disease. If you have too much fat around your organs you could damage your liver. What are some factors that influence the obesity epidemic? After reading the research from the US National Library of Medicine, obesity is being affected by high fat foods, fast food intake, and too much television watching for long periods of time and not enough physical activity, and the portion size of foods being bought (Brantley 2005). What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Anorexia nervosa can cause osteoporosis, brittle nails and hair, yellow and dry skin, muscle weakness, constipation, low blood pressure, brain damage, and organ failure and body weakness. People who become anorexic believe that they are over-weight ("What Are Eating Disorders?", 2011). Bulimia nervosa can cause sore throat, swollen glands, tooth decay and acid reflux, intestinal issues from laxative abuse, dehydration and heart attack. People who become bulimic fear becoming over-weight ("What Are Eating Disorders?", 2011). Binge-eating disorder can cause cardiovascular...
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...EATING FOR WELLNESS Class Activity 1 – Why Do I Eat? I eat because I’m hungry. I eat because I want to increase my level of physical activity. I eat because I need to survive. Eating Trends Past: * Agricultural; manual labor * More fruits, vegetables, and grains eaten * Choices limited to what can be produced by the individual Present: * High-tech; fast-paced * Dual career families and packaged and processed foods (more fats, sugars, and salts * More eating out; more choices; poorer selections * Choices predicated on convenience, time and cost efficacy Eating Trends Nutrition and dietary habits have implications for each of the dimensions of wellness: * Physical – physiological nourishment; growth * Emotional – as a reward; soothe feelings; response to stress * Social – events, gatherings, and family interaction * Intellectual – understanding dietary principles and food contents; informed consumerism * Spiritual – rituals; searching for inner truth/direction * Environmental – food and crop quality; protection of the food chain * Occupational – business contacts; coffee breaks; income affecting food selections Eating Trends * General shift away from meals to snacks, at-home to away-from-home * On any given day in the U.S., 25% of the adult population visits a fast food restaurant * Americans now spend more on fast food than on higher education, personal computers, computer software...
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...minerals, nutrients, and vitamins from the bolus. The large intestine contract and expand to move the mass to its final destination and is expelled through the anus. (Understanding Nutrition,...
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