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Lecture 5

NUTR 1010 Lecture Notes - Lecture 5: Monounsaturated Fat, Trans Fat, Phospholipid


Department
Nutrition
Course Code
NUTR 1010
Professor
Lise Smedmor
Lecture
5

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Chapter 5: Lipids
5.1 Fat in the Canadian Diet
Lipids: A group of organic molecules, most of which do not dissolve in water. They
include fatty acids, triglycerides, phospholipids, and sterols.
-Fats and oils provide 9kcal/g (more than twice as much as a gram of carbohydrate
or protein
Canadas Fat Intake
-Meat and alternatives and milk and alternatives are the largest contributors of fat
intake of Canadian adults
-Intake of fat has declined in the past 25 years from 40% intake of fat in 1978 to
31% fat intake in 2004
-Recommendation of 20%-35% kcal from fat
Identify foods which are the most common sources of fat in the Canadian diet
Milk and alternatives
Meat and alternatives
Discuss how dietary fat influences the risk of chronic disease, including heart
disease, cancer, and obesity
Foods that are high in saturated fat and cholesterol, such as fat from meats
and diary products, tend to have a higher incidence of heart disease
Populations that consume more unsaturated fats from foods such as fish,
nuts, soybeans, etc. are at lower risk for disease
Less saturated and trans fat are linked to increased risk of human disease
5.2 Types of Lipid Molecules
Describe the functions of triglycerides, phospholipids, cholesterol, and essential
fatty acids in the body
Identify food sources and health effects of various fatty acids including: saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fats
Describe lipid transport in the body, including the role of the intestine, liver and
body cells
List the recommendations for fat and cholesterol intake
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