9/22/15 Notes- Lipids Continued
9/22/15 Notes- Lipids Continued FDNS 2100
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This 1 page Class Notes was uploaded by Summer Boone on Sunday October 11, 2015. The Class Notes belongs to FDNS 2100 at University of Georgia taught by Grossman in Summer 2015. Since its upload, it has received 19 views. For similar materials see Human Nutrition and Food in Nutrition and Food Sciences at University of Georgia.
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Date Created: 10/11/15
Lipid Notes Continued 92215 oz The Effects of Processing on Unsaturated Fats Hydrogenated saturated fats Transfatty acids Hydrogenation o Polyunsaturated fatty acids are structured in a curved chain Once hydrogenated they turn into a straight chain c Hydrogen gas H2 vegetable oil solid oil fat Example hydrogen gas H2 corn oil margarine 9 Get more saturated and trans fats from hydrogenation fatty acids 393 Formation of Trans Fats by Hydrogenation Trans fats are harder for the body to metabolize so they build up on yourbody o They are hard to metabolize because they are more sterically stable Trans fatty acids can form during hydrogenation o Example margarine baked goods chips crackers o These are unhealthy because they may cause heart disease Food labels can but 0g transfat if it s smaller than 5g o Look for hydrogenated on food labels because that means there are at least some trans fats Plant Sterols Lower blood cholesterol by inhibiting absorption of dietary cholesterol o Found in orange juice quotSmart Balancequot products Plant sterol is basically cholesterol from plants Fast Food Choices Little choices like these add up along the way Cutting solid fats cuts calories and saturated fats Solid fat examples butter sour cream whole milk fat on meat etc Make Mediterranean dishstyle substitutions oz Recommended Intakes of Fat 1 Reduce total fat intake to 2035 or less of kcals o No less than 15 2 Reduce Saturated fat intake to less than 10 kcals 3 Reduce cholesterol intake to less than 300mg a day 4 Eat lean meats nonfat dairy products vegetables fruits and grains 5 Use fats and oils sparingly O 90 O 90 O 90
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