dietary fats: practical concerns fat in food is major contributors to taste and texture aroma of...
TRANSCRIPT
Dietary Fats: Practical Concerns Dietary Fats: Practical Concerns • fat in food is major contributors to taste
and texture
• aroma of sizzling bacon comes from fat
• texture of foods is affected by fats, –makes ice cream
creamy–baked goods makes
product more tender
• fat is such a concentrated energy source food technologists are scrambling to find fat replacements that provide the texture
• some replacements are protein-based and some are carbohydrate-based
• yield fewer calories per gram (4 vs. 9)
• some fat-based not absorbed by body
Understanding the food labelUnderstanding the food label• Lowfat margarine has 5 calories
per tablespoon, but all 5 calories are fat calories - so the product is 100% fat
• Lean ground beef labeled "7% fat“
• 7% is an expression of amount of fat by weight
• much weight of meat is water
Principles of Nutrient Metabolism: Principles of Nutrient Metabolism: • the largest store of calories is in
form of fat in connective tissue
• storage compartment can be greatly expanded with long-term over-nutrition in obese individuals
• dependence on fat & protein stores in starvation requires metabolic break down protein before fat
ObesityObesity
Health Implications of ObesityHealth Implications of Obesity• Heart Disease • Diabetes Mellitus• Common Forms of Cancer
–breast, colon, prostate, uterine, ovarian, pancreatic, gallbladder, and kidney cancer
• Hypertension• Psychosocial Morbidity and Mortality
–disturbed family interactions, job performance, self-esteem, & sexuality
Endocrine Causes of ObesityEndocrine Causes of Obesity• There are endocrine genetic forms of
obesity but these ARE RARE.
• most common types are hypogonadism, hypomentia, and hypotonia syndromes
Basal Energy ExpenditureBasal Energy Expenditure• Basal Metabolic Rate
– energy for vegetative processes including intracellular ion pumping, work of breathing, etc.
• Thermic Effect of Exercise– associated with physical activity
• Thermic Effect of Food– associated with ingestion,
digestion, absorption
Trigger Foods Trigger Foods • foods that have unexpected
amount of hidden fat or calories
• represent something you eat in a setting where hunger is not the prime motivation
• you eat unconsciously such as potato chips where "you can’t eat just one“
Cardiovascular Training• gradual incremental exercise program
emphasizing cardiovascular fitness is the basis of all exercise programs
• vigorous exercise involves minimal risks for healthy individuals but can be risky for couch potatoes
• individuals should check with physician first as should all those over 35, or with medical conditions
A basic workout prescriptionA basic workout prescription• stretching and a ten minute low intensity
warm-up, to increase blood flow and minimize risk of injury
• exercises to increase muscular strength, endurance, & flexibility
• intensity adequate to increase heart rate into training zone 60 to 90 % of maximum age-adjusted heart rate (MHR= 220-age). About 145 bpm for you.
• start at 50 to 60% of MHR, & then remain in training zone
• weight loss, prolonged sessions at 70% of MHR are effective at burning fat
• A ten minute cool-down is important to minimize cramping and muscle injury at the end of each session.
Body CompositionBody Composition• The Body Mass Index
– Wt (lbs x (.454)/ Ht2 (INCH/39.37)2
WomenWomen MenMen
Under weightUnder weight <19<19 <21<21
NormalNormal 19-2719-27 21-2821-28
OverweightOverweight 27-3227-32 28-3128-31
ObeseObese 33-4033-40 31-4031-40
MorbidMorbid 41>41> 41>41>