focus on fats
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Focus on Fats. Fat Facts Concentrated Energy 9 Calories per Gram Part of Every Cell Cushions Organs Vitamins A, D, E, and K Adds Flavor Fullness (satiety). Focus on Fats. Balance Fat Intakes by Selecting Lean Meats Low-Fat, Fat-Free Milk and Milk Products Low-Fat Cooking Methods - PowerPoint PPT PresentationTRANSCRIPT
National Food Service Management InstituteThe University of Mississippi
Focus on Fats
National Food Service Management InstituteThe University of Mississippi
2
Focus on Fats
Fat Facts Concentrated Energy 9 Calories per Gram Part of Every Cell Cushions Organs Vitamins A, D, E, and K Adds Flavor Fullness (satiety)
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Balance Fat Intakes by Selecting Lean Meats Low-Fat, Fat-Free Milk and
Milk Products Low-Fat Cooking Methods Some Nuts/Seeds Limited Added Fats
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Fats Saturated Fatty
Acids (SFAs)
Trans Fatty Acids (TFAs)
Oils MonoUnsaturated
Fatty Acids (MUFAs)
PolyUnsaturated Fatty Acids (PUFAs)
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Lipids – carbon chains
C is the symbol for carbon
Carbon can have a bond in four places
l l l ...C – C – C – C – C…
l l l
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Hydrogen (H) at every C – up and down
Saturated Fats
H H H
l l l
...C – C – C – C – C… l l l
H H H
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Carbon connects two times to the next carbon
Does not have all the hydrogen it could have
Mono (one) Unsaturated
Double bond
H
l
...C – C = C – C – C… l l l
H H H
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Two or more double bonds
Does not have all the hydrogen it could have
Poly (many) Unsaturated
...C – C = C = C – C… l l
H H
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Focus on Fats
Polyunsaturated has two or more double bonds
Break a double and add hydrogen
Partially Hydrogenated Trans Fatty Acid
...C – C = C = C – C… l l
H H
H H I I...C – C – C = C – C… l l H H
National Food Service Management InstituteThe University of Mississippi
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Physical Activity BoosterMy Lipids, They Wrote Me a Letter
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Olive oil Snack crackers made with hydrogenated
soybean oil Prime rib beef Croissant made with butter Salmon Salad dressing made with canola oil Toast with stick margarine Potatoes fried in lard Waffles made with corn oil Peanut butter
M T
S S P M T S P M
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Focus on Fats
Dietary Guidelines
Keep total fat at 20-35% of total calories
Keep SFAs at 10% or less of total calories
Keep TFAs as low as possible
Choose healthy fats MUFAs and PUFAs more often
MyPlate
Balance food groups and calories
Choose lean meats, lowfat or fat-free milk/products
Bake it, broil it, grill it Limit snack foods Choose fish, nuts, seeds,
and vegetable oils more often
National Food Service Management InstituteThe University of Mississippi
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Focus on Fats
Serving size is important.
Animal products are the only foods with cholesterol.
Labels must list Total and Saturated Fat in Grams and % Daily Value.
Trans Fat is listed in grams.
Listing amounts of Mono- and Polyunsaturated Fats is optional.
Total fat minus Saturated and Trans Fats will give an estimate combined MUFAs and
PUFAs.
Food labels don’t give a % Daily Value for Trans Fat – no value
has been set by FDA. The DGAs
suggest a 1% total calories limit.
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Focus on FatsTasting Activity
Nutrition Nuggets
The Lowdown on Lowfat Recipes
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Cafeteria Connection and Fact Sheets
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Personal Discovery Assessment
Personal Discovery Assessment−Looking for Lipids
www.ChooseMyPlate.gov
Post-Quiz
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National Food Service Management InstituteThe University of Mississippi
End of Lesson 5