Chapter 5 Fats: Essential Energy Supplying Nutrients KHP 2211/2204 fat have a mi

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Chapter 5 Fats: Essential Energy Supplying Nutrients KHP 2211/2204 fat have a minimal impact on weight loss 3 Dietary fat contributes to the fiavor, texture and of foods 4-. from the gallbladder mixes with ingested tar-me small 3 Men and women should try to achleve and HDL level greater than 8 Hydrogenation of liquid oils to create saturated fat increases the 9 baked goods often have high amounts of-.ats ntestine to and emulsifies it so pancreatic enzymes can break down the triglycerides limited excessively in the diet baked goods, frozen foods and smacks from the intestines and travel through the lymph system to deliver and improve bleed lipids up along the artery walls 5 fish, nuts and plant ails provde forms of fat and should mot be 6 the primary storage site for triglycerides in the body iscelts 11 High intake of dietary saturated fat and trans tats increases VLDL and production both of which are associated with damage to 7 most trans fats in the United States is found in deepfoods o ane lipoproteins that transport new digested and absorbed far 12 The diet is scientifically proven to reduce blood pressure tevels 13 a condition of acoumulation off lipids deposts and scar Dissue build 14 Nost saturated fat in the US diet comes from 15 Once inside the free fatty acids and monoglycerides are reformulated back into triglycerides and packaged into lipoproteins. 16 Exercise increases levels of-_ which in turn stimulates the 18 a systolic blood pressure >-139 mm iig or a diastolic blood pressure 19 The fat structure that comprises the plasma membrane of all body 22 blood vessel injury leads to vessel that cause LDLs to products and breaks open chylomicrons so that fat can be is a condition of blocked or constricted blood vessels transported into the cells of the body 20 Higher levels of the lipoproteinis associated with lower risk of heart disease because its job is to transport cholesteral back to the body makes it too so there is never a concern about getting too itle of this fat. We should actually keep our intake low to avoid 29 Peanut, olive and canola oils contain higher amounts of the heart- 33 a nonspecific marker of infiammation in the 21 A four ounce apple has calories but four ounces of butter has 23 Two essential Omega 3 fatty acids include EPA andboth are found in fish and lower risk of heart disease because thery reduce the fats we eat are in the form of inflammation in th body. hypertension. smoking, obesity, low levels of physical activity and health because they are high infats 24 Contributing factors to hypertension include atherosclerosis 6 Short and medium Chain famy adds are aigeited and absorbed more quickly than LCFAs and da not require carrier lipoproteins to enter 34 absorption of fat ocours primarily in the 25 Fats that are generally solid at room temperature are harmful to 28 Peopl 30 Fat providescalories per gram- more than 37 a condi tion in which the force of pressure required to pump blood the vessels is elevated above normal limits e who engage in regular, sustained physical store more tion of a blocked blood vessel in the brain twice the calories of 2 Optimal blood pressure is

Explanation / Answer

3. Greater than 60 mg/dl- Cholesterol is an important indicator of heart disease risk, and regular checks are important. Although extreme high HDL levels are rare, they can be a cause for concern in some cases. Heart disease and stroke are a concern for both men and women. In fact, heart disease is the leading cause of death for both genders. But according to the American Heart Association, young women have a much lower risk of cardiovascular disease due to the protective role of the hormone estrogen, which tends to increase HDL ("good" cholesterol) levels.

HDL Cholesterol level Category

Less than 40 mg/dL Heart disease risk

40-59 mg/dL The higher, the better

Greater than 60 mg/dL Protects against heart disease

8. Trans fats-A major health concern during the hydrogenation process is the production of trans fats. Trans fats are the result of a side reaction with the catalyst of the hydrogenation process. Due to the added energy from the hydrogenation process, the activation energy is reached to convert the cis isomers of the unsaturated fat to a trans isomer of the unsaturated fat. The effect is putting one of the hydrogens on the opposite side of one of the carbons. This results in a trans configuration of the double bonded carbons. The human body does not recognize trans fats.

9. Baked goods contains trans fats- Like saturated fat, trans fat can raise LDL cholesterol, also known as “bad” cholesterol. Trans fat can also suppress high-density lipoprotein (HDL) levels, or “good” cholesterol. Trans fats, therefore, can raise your heart disease risk threefold higher than saturated fat intake.

11.triglycerides- trans fats are edible, consumption of transfats has been shown to increase the risk of coronary artery disease in part by raising levels of the lipoprotein LDL (often referred to as "bad cholesterol"), lowering levels of the lipoprotein HDL(often referred to as "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation that causes damage to the blood vessel walls.

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