bellringer fats survey grab new bellringer sheet

Bellringer Fats Survey Grab new bellringer sheet

FatsNutrition and Wellness

Fats in the dietMost energy-dense nutrient that humans consume Too much fat can be linked to a variety of health problems Not enough fat can be a problem too Fats are very important to our diet

Lipids Fats, also known as lipids Overall name for the chemical group of fats

and fat-related compounds Triglycerides Phospholipids SterolsComposed of carbon, hydrogen, and oxygen

TriglyceridesMain type of fat found in foods and the bodyMade up of 3 fatty acids and a glycerol base Fatty acids are made up of a chain of carbon

atoms with hydrogen attached Fatty acids may differ in 2 ways: # of carbons in

the chain or degree of saturation of hydrogens

Saturated Fatty Acids Filled with all the hydrogen bonds it can hold Results in a more solid fat (solid at room temperature) Most are of animal origin: fats in meat and dairy products

Unsaturated Fatty Acids Monounsaturated and Polyunsaturated

Monounsaturated: only 1 double bond, and 1 unfilled hydrogen bond

Polyunsaturated: 2 or more double bonds and many unfilled hydrogen bonds

Fats are more liquid at room temperature Usually from plant sources Unsaturated are more healthy than saturated

HydrogenationBreaking the double bond and adding hydrogen Unsaturated fatty acids can be hydrogenated to convert liquid oils to solid fats, ie. margarine. To prevent oils from turning rancid and improve shelf life Partially hydrogenated can turn into Trans fats Trans fats molecules are rigid and can increase

your risk for coronary heart disease

Butter vs. Margarine The American Heart Association suggests buying soft, trans-fat-free spreads instead of regular butter or stick margarine.

Regular butter is made with one ingredient: cow's milk or cream, churned or shaken until it reaches a semisolid state.

The process of whipping adds air to the butter, making it lighter and less dense. If you can stick with the same tablespoon-size portion, you'll save up to half the calories and saturated fat by choosing whipped butter in a tub.

Soft spreads packaged in a tub are generally much healthier for your heart, because they contain less saturated fat and many are trans fat free.

Essential Fatty Acids1.Linoleic Acid Omega-6 fatty acid

seeds of plants and the oils produced from seeds: vegetable oils, olive oil, corn oil, soybean oil

2. Linolenic Acid Omega 3 fatty acids

fish oils: Salmon, tuna, mackerel, shrimp, and crawfish, and canola oil

Phospholipids Similar to a triglyceride but contains phosphorousLecithin: made by liver, so not essentialFound in egg yolksAdded to chocolate candies and baked productsPart of cell membranes and act as emulsifiers for fat in blood

Sterols Complex molecular structure Cholesterol Vitamin D Sex Hormones

CholesterolNot a fatOccurs naturally in all animal foodsThe liver makes enough to sustain lifeNo dietary requirement for cholesterolPart of cell structure, sex hormones, vitamin D is made from it and it is needed to form bile which is necessary to digest fat.

Good vs. Bad Cholesterol

HDL (good)

LDL (bad)

Good vs. BAD LDL is known as bad cholesterol. It has a tendency to increase risk of CHD. LDL’s are a major component of the atherosclerotic plaque that clogs arteries. Levels should be <130 mg

Good vs. BAD HDL is known as the good cholesterol. It helps carry some of the bad cholesterol out of the body. It does not have the tendency to clog arteries. Levels should be >35. High levels of HDL >60 can actually negate one other risk factor.

Cholesterol These include fatty meats, organ meats such as liver,

shellfish, cheese, whole-milk dairy products, egg yolks,

and solid fats such as butter.

Functions of Fat Fat is stored in various parts of the body called adipose tissueProvide energyProtects inner organs from shockInsulates the body against temperature extremesTransport fat soluble-vitaminsForms the major material of the cell membraneSupplies the body with the essential fatty acids

Other functions Provides flavor to food

Recommended IntakeFat intake should not exceed 20-35% of your total calories Ie. 2000 calorie diet, no more than 77g 1500 calorie diet, no more than 58g

Saturated fat: less than10% of calories Mono and Poly: not to exceed 10% Cholesterol: not to exceed 300mg per day

Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory

DefinitionsObesity: Body Mass Index (BMI) of 30 or higher.

Body Mass Index (BMI): A measure of an adult’s weight in relation to his or her height, calculated by using the adult’s weight in kilograms divided by the square of his or her height in meters.

Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory

Source of the Data

The data were collected through the Behavioral Risk Factor Surveillance System (BRFSS), an ongoing, state-based, telephone interview survey conducted by state health departments with assistance from CDC.

Height and weight data used in the BMI calculations were self-reported.

Prevalence* of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2011

*Prevalence estimates reflect BRFSS methodological changes started in 2011. These estimates should not be compared to prevalence estimates before 2011.

15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35%

CA

MT

ID

NVUT

AZNM

WY

WA

OR

CO

NE

ND

SD

TX

OK

KS

IA

MN

AR

MO

LA

MI

IN

KY

ILOH

TN

MS AL

WI

PA

WV

SC

VA

NC

GA

FL

NY

VT

ME

HI

AK

PRGUAM

NHMARICTNJDEMDDC

15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35%



CA

MT

ID

NVUT

AZNM

WY

WA

OR

CO

NE

ND

SD

TX

OK

KS

IA

MN

AR

MO

LA

MI

IN

KY

ILOH

TN

MS AL

WI

PA

WV

SC

VA

NC

GA

FL

NY

VT

ME

HI

AK

NHMARICTNJDEMDDC

PRGUAM

Prevalence of Self-Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2014


Summary

No state had a prevalence of obesity less than 20%.7 states and the District of Columbia had a prevalence of obesity between 20% and <25%.

23 states had a prevalence of obesity between 25% and <30%.18 states had a prevalence of obesity between 30% and <35%.2 states (Mississippi and West Virginia) had a prevalence of obesity of 35% or greater.

The prevalence of obesity was 27.0% in Guam and 27.9% in Puerto Rico.+

http://www.cdc.gov/obesity/data/prevalence-maps.html


+ Guam and Puerto Rico were the only US territories with obesity data available on the 2013 BRFSS.

http://www.cdc.gov/obesity/data/prevalence-maps.html

bellringer fats survey grab new bellringer sheet

Documents

solid fat solid

fatty acids fish oils

trans fat free

solid fats

fatty acid molecules

liquid oils

unfilled hydrogen bonds

transfatfree spreads