NUTRITION AND DIET THERAPY

MACRONUTRIENTS – FATS AND LIPIDS

PRELIM | Ma’am Aguirre
Transcribed by: Ochave, Daisy Rey C.

Topic Outline  LINOLEIC ACID – OMEGA

6 FATTY ACIDS
(1) Classification of Lipids  Found in the seeds of plants
(2) Fats in Foods and in the oils produced from the
seeds
(3) The Effects of Various Kinds of Fats on Blood Lipids  Some food sources are
(4) Fats Digestion vegetable oils, seeds, nuts, whole
(5) Sources of Healthy Oil grain
 LINOLENIC ACIDS –
OMEGA 3 FATTY ACIDS
FATS AND LIPIDS  Belongs to a family of
 Lipids are compounds PUFA
 Contains EPA and DHA
that are founds primarily in fish
CLASSIFICACTION OF LIPIDS oil
 EPA – Eicosapentaenoid
Acid
CLASSIFICATION OF LIPIDS  DHA –
 The fatty content of meat and fats in the body Docosahexaenoic Acid
TRIGLYCERIDE  Impressive roles in
 Predominate in the diet and in the body
S (FATS AND  Composed of 3 Fatty Acids + Glycerol metabolism and disease
OILS) GLYCEROL AND FATTY ACIDS
prevention
 Needed for normal brain
GLYCEROL  A small water soluble compound development
 Organic compounds with a chain  Brain has a high content of
FATTY DHA
of C atoms with H attached and an
ACIDS acid group at one end differ in chain  DHA is also especially
length and saturation active in the rods and cones of the
retina of the eye
CHAIN LENGTH  Essential for normal growth
 Refers to the number of C in FA and development
 Play an important role in
SATURATON the prevention and treatment of
 Refers to its chemical structure heart disease, diabetes,
 Especially the number of H the C in the FA are holding hypertension, arthritis and cancer
 The more hydrogen atoms attached to those C the more PHOSPHOLIPIDS  Lecithin and cephalin
saturated the FA  Found in brain, bile and nerve tissues
 Formed in all cells of the body
 Some are circulated in the blood to combine with fatty
CLASSIFICATION OF FATTY metabolites make phospholipids more H20 soluble
ACIDS  Act as emulsifier
 Help to keep other fats in solution in the watery blood and
ACCORDING SATURATED FATTY ACIDS
body fluids
 SFA
TO  more H atoms attached to  Lecithin used to build well membranes are made from starch
by the liver
SATURATION those C atoms
 Soluble in both water and fats
 Fully loaded with hydrogen
and has only single bonds with STEROLS  Precursor of Vitamin D
the C KINDS OF STEROLS
CHOLESTEROL  Most familiar word
UNSATURATED FATTY
ACIDS FOOD SOURCES OF
 H atoms are missing in the FA CHOLESTEROL
chains  Only animal derived foods
 The degree of unsaturation of contain significant amount of
the FA in a fat, influences the cholesterol
health of the body  Richest sources are liver,
kidneys and eggs
MONOUNSATURATED  Eggs source are cheeses and
FATTY ACIDS (MUFA) meats
 1 point of unsaturation  Shellfish has more sterol but
less in cholesterol
POLYUNSATURATED  Fish liver oils
FATTY ACIDS (PUFA)  Organic compounds with a
 More points of unsaturation FATTY ACIDS
chain of C atoms with H attached
ACCORDING HARD AND SOFT FATS and an acid group at one end
 Unsaturated FA differ in chain length and
TO PHYSICAL  Soft at room temperature saturation
CHARACTER and melt more easily
 chicken fats less saturated
and soft WAYS USED BY MANUFACTURER TO PROTECT FAT –
 vegetable oil most CONTIANING PRODUCTS FROM SANCIDITY
unsaturated, liquids at room (1) Sealed airtight and refrigeration – an expensive and inconvenient storage system
temperature
(2) Add antioxidants to complete for the O and also to protect the oil
STABILITY (3) Use the process called hydrogenation
 Saturated fats are more
resistant to oxidation and lesser HYDROGENATION
chance for rancidity  Saturate some or all of the points of unsaturation by adding hydrogen atoms
 PUFA spoil most readily ADVANTAGES OF HYDROGENATION
because their double bonds (1) Prolonging shelf life
(2) Increasing the solidity of fats
ACCORDING EFA
(3) When partially hydrogenated vegetable oil will become spreadable
 cannot be made from other
TO substances in the body, must be margarines
ESSENTIALITY obtained from the food or from (4) Make piecrust flaky and puddings creamy
the diet
 DISADVANTAGES OF HYDROGENATION  Seeds (pumpkin, sunflower)
(1) Make PUFA more saturated  OMEGA 3 – POLYUNSATURATED
(2) Health advantages are lost in hydrogenation  fatty fish (herring, mackerel, salmon, tuna)
(3) Change FA from Cis to Trans FA  Flaxseed
 Nuts
SYNTHESIS AND ESSENTIALITY OF CHOLESTEROL
(1) Can be made by the boy
HARMFUL FATTY ACIDS
(2) Synthesized mainly in the liver “endogenous”
 SATURATED
(3) Raw materials used by the liver to make cholesterol are glucose and FA
 Bacon, butter, cheese
ROUTES OF CHOLESTEROL IN THE BODY  Chocolate, coconut cream
(1) Made into bile, stored in the gallbladder, and delivered into the SI to digest fats  Milk fat (whole milk products)
(2) Travel via the bloodstream and to all the body cells or membranes of the cell to perform  Oils (coconut, palm, palm kernel)
vital structural and metabolic functions Shortening, sour cream
 TRANS FATS
EXCRETION OF CHOLESTEROL
 Commercial baked goods made with margarine and Shortening
(1) Bile is release into the SI to aid in the digestion and absorption of fats
(2) After digestion, it is reabsorbed into the body and recycled, the rest are excreted in the (cookies, cake pies, etc.)
feces  Fried foods particularly restaurants and fast foods such French
(3) While the bile is in the SI, some of it maybe trapped by soluble fibers or by some fires and chicken
medications, which carry it out of the body in feces
(4) The excretion of bile reduces the total amount remaining in the body  Many fried or processed snack foods (microwave popcorn, chips
and crackers)
TRANSPORT OF CHOLESTEROL  Margarine (hydrogenated or partially hydrogenated)
(1) Cholesterol packaged with other lipids and Proteins leaves the liver via the arteries and  Non dairy creamer and shortening
is transported to the body Tissues by the blood
(2) Packaged between lipid and Proteins is called lipoproteins
THE EFFECTS OF VARIOUS KINDS OF FATS ON
(3) As it travels through the body it can extract lipids and it may form deposits that can
contribute to BLOOD LIPIDS
 ATHEROSCLEROSIS – a disease that cause the heart attacks and strokes

KINDS OF CHOLESTEROL THE EFFECTS OF VARIOUS KINDS OF FATS ON

LDL  LOW density lipoprotein BLOOD LIPIDS
 Bad
 For deposits of cholesterol
SATURATED DIETARY SOURCES
 All animal meats, beef tallow, butter, butter cheese, chocolate,
HDL  High density lipoprotein FATS cream, cocoa butter, coconut oil, palm oil, lard, hydrogenated oils,
 Good stick margarine, shortening oils, stick margarine, shortening, and
 will trap and deliver cholesterol out from the body whole milk
ERGOSTEROL  Cholesterol from plant
FFECTS ON BLOOD LIPIDS
CALCIFEROL  Cholesterol from fish liver oils
 Increase total cholesterol
 Increase LDL-Cholesterol
FUNCTION OF FATS MONO- DIETARY SOURCES
(1) PROVODE ENERGY  Avocadoes, canola oil, cashews, olive oil, olives, peanut butter,
 Triglycerides breakdown UNSATURATED peanut oil, peanuts, poultry
 The body’s capacity in storing fat is unlimited FATTY ACID
 Due to an enzyme LPL (lipoprotein lipase) that promotes fat storage in fat cells EFFECTS ON BLOOD LIPIDS
and muscles cells If used to replace saturated fats in the diet, monounsaturated fats
 Due to hormone Ghrelin; produced by the stomach cells that will stimulate appetite may
 ADIPOSE TISSUE – the body’s fat which consists of masses of fat storing cells,  Decrease total cholesterol
when there are surplus of energy, new fat cells are readily produced  Decrease LDL-cholesterol without decreasing HDL-cholesterol
(2) NATURAL OILS PROVIDE A RADIANT COMPLEXION, HELP NOURISH OMEGA 3 DIETARY SOURCES
THE HAIR AND MAKE IT GLOSSY Wheat germ canola oil, flaxseed, ocean fish (salmon, mackerel,
(3) INSULATE THE BODY AGAINST EXTREME TEMPERATURE FATTY ACID tuna), shellfish, some vegetables (spinach, broccoli, lettuce) soy
foods, walnuts
(4) PROTECT THE BODY’S VITAL ORGANS FROM SHOCK
 Hard fat beneath each kidney
Soft fat in woman’s breast, protects mammary glands EFFECTS ON BLOOD LIPIDS
 Cushions against shock form head and cold If used to replace saturated fats in the diet, omega-3 fatty acid may
Decrease total LDL-cholesterol
increase HDL-cholesterol
FATS IN FOODS  Decrease triglycerides
HEALTHFUL FATTY ACIDS TRANS FATS DIETARY SOURCES
Margarine (hard stick), cake, cookies, doughnuts, crackers, chips,
 MUFA meat and dairy products, peanut butter, (hydrogenated), shortening
 Avocado
EFFECTS ON BLOOD LIPIDS
 Nuts (almonds, cashew, filberts, hazelnuts, pecans; macademia Increases total cholesterol
nuts, peanuts, pistachos) crease LDL-cholesterol
 Oils (Canola, peanut, seasame)
 Olives
 Peanut butter (old fashioned)
 Seeds (seasame)
 OMEGA 6 POLYUNSATURATED
 Margarine (nonhydrogenated)
 Mayonnaise
 Nuts (walnuts)
 Oils (corn, cotton seed, safflower, soy beans)
 Salad dressing

Transes by: Daisy Rey Ochave | Template by: camillexcar 2

 FATS DIGESTION
MOUTH
 GLANDS
 In the base of the tongue-lingual-secretes fat digesting enzyme
 ENZYME
 Lingual lipase
ACTIONS
 Some hard fats begin to melt as they reach body temperature

STOMACH
 ENZYME
 Acid stable lingual lipase
 ACTIONS
 Split one bond of Triglycerides to produce diglycerides and FA
 the degree of hydrolysis is slight for most fats but appreciable for
milk fats
 the stomach chumming action mixes fats with water and acids
 GLAND
 Gastric
 ENZYME
 Gastric Lipase

SMALL INTESTINE
 Bile flows in from the liver and Gallbladder (via common bile duct)
 Bilesalts and pancreatic lipase will emulsified fats to monoglycerides
for absorption in a form of
 Glycerol and fatty acids

LARGE INTESTING
Some fats and cholesterol are trapped in fiber for excretion

SOURCES OF HEALTHY OIL

SOURCES OF HEALTHY OIL

(1) Flaxseed Oil
(2) Avocado Oil
(3) Olive Oil
(4) Peanut Oil
(5) Canola Oil
(6) Coconut Oil
(7) Walnut Oil
(8) Sesame Oil

Transes by: Daisy Rey Ochave | Template by: camillexcar 3