HES 2823 1st Edition Lecture 7Outline of Last Lecture I. Nutrient Density (continued)II. Recommendations for CarbohydratesIII. Dietary FiberIV. LipidsOutline of Current Lecture I. Fat and Cholesterol in FoodsA. AtherosclerosisB. Fat in DietC. Cholesterol in DietD. Different Types of Fats in DietCurrent LectureI. Fat and Cholesterol in FoodsA. Lipids1. Atherosclerosisa. Build up of plaque (fatty tissue) in artery wallsb. Heart attack and stroke due to blockage of blood flow to heart or brainc. Angina: restricted blood to heartd. Delayed development of women’s heart disease compared to men’s development by decades1. Vietnam War soldiers autopsiesi. Signs of plaque build up begins before age 19 in men (as early as 2 to 3 years of age)ii. Delayed at least ten years in womene. Blood clots block flow in artery fully causing a heart attack or stroke by killing the tissue lacking oxygenf. Prevention of this is based on consumed lipids1. Heart healthy guidelinesi. Consume > 30% of calories from fatii. Consume > 10% of calories from saturated fatiii. Consume > 300 mg/day of cholesteroliv. Consume > 1% calories from trans fat2. Fat in DietThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Steak Example of uncooked, lean and fat, and trimmed, lessening grams of fat in each servingb. Roast Beef Example (pork)c. Sausage and bacon have 4 times more than hamd. Chicken and turkey store fat directly beneath skin, allowing for more easy removale. Ribs: cannot cook or trim fat from ribs3. Strategies with Meata. Trim the fat before cooking beef, pork, and lambb. Peel the fat from poultry either before or after cookingc. Consume smaller portionsd. Choose leaner cuts of meate. Limit those meats that are always high fat4. Cholesterola. Is it essential? No; but only humans and animals can make itb. High cholesterol foods: organ meats (kidney, liver, brain, sweetbreads (thymus)), caviar, breast milk, butter, creamc. Medium cholesterol foods: meats, cheeses, shellfish (shrimp included)d. Low cholesterol foods: cottage cheese, skim milk, all foods of plantorigin, including peanut butter, fruits, and vegetables (zero amount)5. Saturated Fat in Dieta. Different amounts1. Beef fat (tallow) is hard and solid2. Pork fat (lard) forms softer mounds3. Chicken fat is basically liquid4. The more saturated the fat, the more solid it is at room temperatureb. Certain foods with saturated fat from greatest to least1. Butter, beef, lamb, pork, chicken, fish2. In these examples, the monounsaturated and polyunsaturated fat amounts increase as the amount of saturated fat decreases3. Tropical oils: not actually oils because of solidarity at room temperaturei. Coconut oil, palm kernel oil, cocoa oil, palm oilii. Retain the same pattern in the amount of the threetypes of fat except for polyunsaturated fat just as inthe above group of foodsiii. Vegetable oil and shortening, which is partially hydrogenated vegetable oil- The vegetable oil is hydrogen-saturated, causing the liquid to become a solid- Hydrogenation means saturation6. Monounsaturated Fat in Dieta. Certain foods with monounsaturated fat from greatest to least1. Olive oil, avocado oil, rapeseed (canola) oil, peanut oilb. This type of fat lowers risk of heart diseasec. Low in saturated fat7. Polyunsaturated Fat in Dieta. Certain foods with polyunsaturated fat from greatest to least1. Safflower, wheat germ, corn, soybeanb. This type of fat just adds calories but does not necessarily increasethe risk of heart diseasec. Low in saturated and monounsaturated