Nutrition and Diet Therapy

MODULE 1: HOW MACRONUTRIENTS WORK IN

THE HUMAN BODY (FATS/LIPIDS)

Transcribed by: Donna Marie D. Tariman

*glycerol - derived from a water-

FATS OR LIPIDS >
soluble form of carbohydrates
o Fats are organic compounds compose
- Waxes are esters of fatty acids with higher
of carbon, hydrogen and oxygen.
molecular weight alcohol – classified into
- constitute 34% of the energy in
sterol and non-sterol esters.
the human body
- includes fats, oil, waxes and B. COMPOUND LIPIDS
related compounds that are
- combinations of fats with other
greasy to touch and in soluble in
components
water
- provide a more concentrated Three Types of Compound Lipids
source of energy compared to (Important in Human Nutrition)
carbohydrates
1. Phospholipids - yolk and liver
o Triglycerides or fats and oils – are
(good source)
fatty acid esters of glycerol
2. Glycolipids - act as insulator
o Lipids – a class of fats and fat-related
around the
compounds
3. Lipoproteins - nerve fibers

STRUCTURAL FAT > 1. Phospholipids

o some of the fat deposits that are not – it is compounds of fatty acids,
used. They hold the body organs and phosphoric acids, and nitrogenous
nerves in position and protect them bases.
against shock and injury - Lecithins
 most widely distributed
phospholipids.
CLASSIFICATION OF FATS >  traces are placed in liver and egg
yolk and in raw vegetable oils
A. Simple lipids such as corn oil,
B. Compound lipids  added to: cheese, margarine and
C. Derived Lipids confections – to aid
emulsification
- Cephalins
A. SIMPLE LIPIDS  needed to form thromboplastin –
- called neutral fats (a.k.a. true fats) for the blood-clotting process
- -chemical name: triglycerides – - Sphingomyelins
indicates its chemical structure, a
glycerol base with three fatty
acids attached
  found in the brain and other o Oleic acid – most abundant
nerve tissues as components of MFA
myelin sheath. o olive and peanut oils are
high in oleic acid
2. Glycolipids c) Polyunsaturated fatty acids
- Compounds of fatty acids combined o linoleic acid is the most
with carbohydrates and nitrogenous common PA and abundant
bases. in most vegetable oils
- Cerebrosides
 components of nerve and cell
membrane – play a vital role in
SOURCES OF FATTY ACIDS >
fat transport. SATURATED ANIMAL FAT
 galactose - carbohydrate com-
ponent  Beef
- Gangliosides  Sea food
 Red meat
 made up of certain glucose,
 Dairy
galactose and a complex
 Suet
compound containing an amino
 Mutton
sugar
 Egg
 Poultry
3. Lipoproteins
 Tallow yolk
- lipids combine with proteins.
- primarily found in the liver and cell UNSATURATED PLANT OIL
and organelle membranes,
mitochondria and lysosomes  Vegetable oil
- insoluble in water and are combined  Peanut
in protein complex for transport and  Soybean
activity  Cauliflower
- contain cholesterol, neutral fat and  Corn
fatty acids  Cotton
 Olives
 Olive oil
C. DERIVED LIPIDS
- simple derivatives from digestion or Saturated Animal Fat
other more complex products.
- fat substances produced from fats,  Suet – the hard white fat on the
and fat compound during digestive kidneys & loins of cattle, sheep &
breakdown other animals.

1. Fatty acids
- the key refined fuel forms of fat that
the cell burns energy
- the basic structural units of fat and it
 Mutton- the flesh of sheep, especially
is saturated or unsaturated in nature
mature sheep
a) Saturated fats
o no hydrogen can be added
o abundant in animal fats
including beef
b) Monosaturated fatty acid
  Fat is protein sparing – reduces the
 Tallow yolk - the white nearly need to burn protein for energy
tasteless solid rendered fat of cattle  Fat is essential to maintain the
and sheep and is made up of constant body temperature by
triglyceride providing effective insulation
underneath the skin.
 Fat cushions vital organs (Kidney)
against injury
 Fat facilitates the absorption of the
fat-soluble vitamin A, D, E and K.
 Fat provides satiety and delays the
onset of hunger.
2. Glycerol  Fat contributes flavor and
- a water-soluble component of palatability to the diet
triglycerides and is inconvertible
with carbohydrate.
- 10% of the fat FOOD SOURCES OF FATS >
- if broken off in digestion becomes
A. Visible fats – lard, butter, margarine,
available for the formation of glucose
shortenings salad oils and visible fats
in the diet.
of meat
B. Invisible fats – available in milk,
cheese, eggs, nuts and meat.
3. Steroids
- it is a complex fat-like compound
 Margarine & shortening – made
found practically in all body
from less expensive vegetable
tissues, especially in the brain
oils ( cotton seed oil, soybean oil,
and nerve tissues, bile, blood, and
corn oil, coconut oil)
the liver
HIGH IN SATURATED FATTY ACIDS
 Whole milk, cream, ice cream,
FOODS RICH IN CHOLESTEROL
cheese – made from whole milk,
 Egg yolk egg yolk
 Organ meats  Medium fat or fatty meats; beef,
 Shellfish lamb pork, ham
 Dairy fats  Bacon, butter, coconut oil, lamb
OTHER ANIMAL MEAT PRODUCTS fat, lard, regular , margarine, salt
pork, hydrogenated shortenings
 Butter  Chocolates, chocolate candies,
 Cream cakes, cookies, pies, rich pudding
 Whole milk cheese  Lard – fat from a pig
 Ice cream  Hydrogenated shortening – turns
 Meat liquid vegetable oil to solid

FUNCTIONS OF FATS >

 Normally, 95% of fat is digested and
absorbed. Fats are important source
of calories and it is normal for our
body to have deposits of fat (adipose
Tissue) – serves as continuing supply
of energy
 - can be into EPA (eicosapentaenoic
acid) and DHA (docosahexaenoic
 Pudding – consist of sugar milk and
acid) – essential for growth and de-
thickening agent such as gelatin,
velopment, prevention or treatment
cornstarch, and egg, rice or tapioca to
of heart disease, hypertension, arth-
create a sweet creamy dessert.
ritis and cancer. Also found in hu-
man milk, shellfish and fish.

HEALTH EFFECTS OF LIPIDS >

 Heart disease
– elevated blood cholesterol is a
major risk factor for cardiovascular
diseases.
 Risk from saturated fats
- Lauric, myristic, and palmitic
acids raise blood cholesterol
levels.
HIGH IN POLYUNSATURATED FATTY  Benefits from monosaturated fats
ACIDS
– olive oil lowers risk of heart disease
 Vegetable oils, safflower, corn, cotton
seed, soybean, sesame, sunflower  Benefits from omega3 polyunsatu-
 Salad dressing made from the above rated fats
oils: mayonnaise, french dressing - lowers blood cholesterol and
 Special margarine: liquid oil prevent heart disease. Fish, eaten
 Fatty fish: salmon, tuna, herring once a week –can lower blood
cholesterol and the risk of heart
 Safflower - is a plant. The flower and
attack and stroke
oil from the seeds are used as
medicine. Safflower seed oil is ta ken  Cancer
by mouth for diabetes, preventing – fat cannot instigate cancer
heart disease, including “hardening development but can promote it once
of the arteries” (atherosclerosis) and it has risen.
stroke  Obesity
- high-fat diets tend to store body
fat ably
The essential fatty acids are not
manufactured in the body and must be
supplied in the diet. DIETARY ALLOWANCES >
 Linoleic acid - No specific recommended intake
- the primary member of omega-6 of fat made by the Food and
family, Nutrition Board.
- found in vegetable oils like corn, - Linoleic acid is low and easily met
safflower, soybean, and cotton seed, - Linoleic acid in infant formula
and poultry fats, should supply 3% of the calories.
- can be made into arachidonic acid
CHOLESTEROL CONTENT OF FOODS >
which is abundant in meat
- found in oils like: flaxseed, canola, - Risk for heart disease – should
walnut, and soybeans not consume more than 200
- nuts and seeds: butternuts, walnut milligrams of cholesterol/ day.
and soybean kernels - Cholesterol is only found in
- vegetables: soybeans animal products
 - No cholesterol content: vege-  Vegetable shortening
tables, fruits, grains, and all other  Hard margarine
plant foods.  Pastries (also rich in saturated fat)

TRANS FAT > FOOD HIGH IN SATURATED FAT

- Trans fats or trans fatty acids are  Lard
basically artificial fats. A small  Butter
amount of trans fats occurs naturally  Whole milk
in meat and dairy products  Pastries (also rich in trans-fat)
- Trans fat are made by a chemical  Cookies (also rich in trans-fat)
process called partial hydrogenation
- liquid vegetable oil is packed with
hydrogen atoms and converted into THE TWO BASIC GUIDELINES TO LOWER FAT
solid fat INTAKE >
- it has a high melting point and a
creamy, smooth texture, and it is  Eat fatty foods moderately. Don’t
reusable in deep-fat frying deprived yourself of fatty foods, it
- partially hydrogenated fats or trans will cause you to crave for more fat.
fats, lengthen the shelf life of food  Add more healthy food to your diet
- also add pleasing mouth-feel to all
manner of processed food, buttery
crackers and popcorn, crispy French DISEASES ASSOCIATED WITH EATING TRANS
fries, crunchy fish sticks, creamy FATS >
frostings, and melt-in-your mouth
pies and pastries  Cancer
- seen as healthier option to saturated  Diabetes
fats: using stick margarine is better  Liver toxicity
than butter  Obesity
- study shows, trans fats are worse
- saturated fats raise the total and bad It can also cause the following
cholesterol levels and trans fats do according to physicians:
the same, but they also strip level of
hood cholesterol that help block • Accelerate aging
arteries • Compromise the immune system
- trans fats can add to the danger of
cardiovascular disease • Damage the lungs
- the more solid the fat the more it is to
• Damage reproductive organs and their
clogs the arteries
processes
- trans fat are usually found in baked
goods: doughnuts, cakes and breads; • Contribute to mental decline and
salad dressings and fried, fast and chromosomal damage
snack foods
• Increase problems with mental
functioning such as autism, ADD, ADHD,
Parkinson’s & Alzheimer’s dse. and
TRANS FAT SOURCES > depression
COMMON TRANS FATS SOURCES • Increase the risk for arthritis and
 Crackers autoimmune dse.
 Doughnuts
 French fries
 Cookies (also rich in saturated fat) MAKING CHANGES >
Step 1 – Eliminating Trans Fats
Foods to avoid:
 Bottled salad dressing
 Chips
 Cookies
 Corn oil
 Cotton seed oil
 Deep-fried fat foods
 Imitation mayonnaise
 Imitation sour cream
 Margarine & other hydrogenated
fake butter spreads
 Non-dairy creamers
 Pressurized whipped cream
 Processed, junk, and fake foods
 Sandwiches spreads
 Shortenings

Step 2 – Fighting fat with fats

Real food:
 Dairy products: eggs, butter, cream,
milk, and cheese
 Fish and shellfish
 Fruits
 Grains
 Legumes: alfalfa, clover, peas, beans,
& peanuts
 Meat
 Nuts
 Oil, especially essential fatty acids:
seeds, nut, and fish oils
 Poultry
 Sea algae
 Seeds
 Vegetables

Step 3 – Cleanse, rejuvenate, and Supp-

lement
Start with a clean Slate
- Clear all the toxic build-up so that the
body’s systems can start fresh.
- doctors recommend regular colon
cleansings, periodic liver flushes, and
revitalizing multi-vitamin