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Week 5 Notes

by: Alexandra Cummins

Week 5 Notes FSCN 1112

Alexandra Cummins
U of M
GPA 3.97
Principles of Nutrition
Mashek, Douglas

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About this Document

These notes cover the last part of the lipids unit covered on Tuesday. Use them to study for the first exam. Good luck!
Principles of Nutrition
Mashek, Douglas
Class Notes
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This 2 page Class Notes was uploaded by Alexandra Cummins on Wednesday October 7, 2015. The Class Notes belongs to FSCN 1112 at University of Minnesota taught by Mashek, Douglas in Summer 2015. Since its upload, it has received 27 views. For similar materials see Principles of Nutrition in Nutrition and Food Sciences at University of Minnesota.


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Date Created: 10/07/15
Week 5 Fat digestion O O O O Mouth lipases are released but nothing is absorbed Liver produces bile to make fat soluble Pancreas dumps enzymes into the small intestine Small intestine most of the fats are digested and absorbed Fat absorption 1 2 Fat globs enter small intestine Micelles break down fat globs into smaller globs and makes them water soluble Enzymes break down triglycerides into monoglycerides and fatty acids Triglycerides are put back together and packaged into chylomicron a Fats are then shipped to the lymphatic system Short chain fatty acids don t do this because they are water soluble Fat is transported as lipoproteins Chylomicron transports dietary fat around body VLDL transfers fat from liver to parts of body LDL also carries fat from liver to body cells but does not do a good job can lead to plaque buildup HDL good cholesterol helps remove harmful oxidizing cholesterol from the body Most chylomicron goes to the body cells but the rest goes to the liver to be packaged as VLDL which goes into LDL bad Pathways of cholesterol 0 O O Receptors on the outsides of cells usually take up cholesterol When LDL cholesterol becomes unstable the immune system attacks it and consumes the problem but they get overwhelmed and die leaving plaques that clog arteries To prevent plaque buildup people should limit their cholesterol intake and eat primarily unsaturated fats Fat intake in the US has doubled in the last century Fried foods provide people with necessary omega 6 fatty acids but omega 3 intake is too low and the imbalance can lead to chronic in ammation Health concerns 0 0 Chronic in ammation caused by an imbalance of omega 3 and omega 6 fatty acids Consuming rancid fats is not a good idea the unsaturated fats are oxidized Diets high in total fat can be bad quality of fats is more important than quantity Trans Fats O Naturally found in the milk and meat of animals like cows and sheep not that bad for you o Manufactured fats unsaturated fats hydrogenated to look like saturated fats are used to increase shelf life found in baked goods breaded foods 0 Eliminating all trans fats would decrease cardiovascular disease by 20 and type 2 diabetes by 40 Cardiovascular disease 0 Atherosclerotic plaque builds up along inside of blood vessels until they become completely clogged 0 Risk factors old age being male genetic background high blood triglycerides smoking Prevention 0 Satin drugs blocks LDL creation in liver 0 Limit total fat in your diet especially saturated fats o Consuming plant sterols can trick your body into being less efficient and forcing it to expel more usable cholesterol 0 Eat soluble fiber to trap cholesterol from being absorbed 0 Maintain a healthy body weight and exercise Mediterranean diet 0 Associated with a lower risk of disease and an increased longevity 0 Mostly consist of fruits vegetables whole grains fish and red wine 0 Limit on red meat and sweets


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