Nutrition Science and Everyday Application - beta v 0.1

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INTRODUCTION TO LIPIDS 251 2. Identify the three major types of lipids, and describe their structure, food sources, and functions. 3. Describe the structure, food sources, and health impacts of saturated, polyunsaturated, monounsaturated, and trans fatty acids. 4. Identify and define the essential fatty acids and their major functions. 5. Describe the processes of digestion and absorption of fats in the body. 6. Describe how lipids are transported around the body and utilized by cells, and what blood cholesterol values indicate about a person’s health. 7. Explain the dietary recommendations for fats and the evidence for how dietary fats impact heart health. References: • Wolf, E. C., Woody, E., & Zuckerman, S. (2011). Salmon Nation: People, Fish, and Our Common Home (2nd ed.). Corvallis, Oregon: Oregon State University Press. • MacKinnon, J. B. (2015, July 7). ‘Salvation Fish’ That Sustained Native People Now Needs Saving. Retrieved September 30, 2019, from National Geographic News website: https://www.nationalgeographic.com/news/2015/07/150707-salvationfish-canada-first-nations-animals-conservation-world/ • National Marine Fisheries Service. September 2017. Recovery Plan for the Southern Distinct Population Segment of Eulachon (Thaleichthys pacificus). National Marine Fisheries Service, West Coast Region, Protected Resources Division, Portland, OR, 97232. Image Credits: • Fig 5.1 “Kuskokwim Smelt” by Andrea Pokrzywinski is licensed under CC BY 2.0 • Fig 5.2 and Fig 5.3. “Page of William Clark’s handwriting with sketch of the Eulachon (Thaleichthys pacificus), the first notice of the species.” by David Starr Jordan, Freshwater and Marine Image Bank, University of Washington is in the Public Domain • “A TSIMSHIAN FAMILY MAKING EULACHON BUTTER” by Will S. Taylor, American Museum of Natural History Library is in the Public Domain
The Functions of Fats Fats serve useful functions in both the body and the diet. In the body, fat functions as an important depot for energy storage, offers insulation and protection, and plays important roles in regulating and signaling. Large amounts of dietary fat are not required to meet these functions, because most fat molecules can be synthesized by the body from other organic molecules like carbohydrate and protein (with the exception of two essential fatty acids). However, fat also plays unique roles in the diet, including increasing the absorption of fatsoluble vitamins and contributing to the flavor and satisfaction of food. Let’s take a closer look at each of these functions of fats in the body and in the diet. THE FUNCTIONS OF FATS IN THE BODY Storing Energy The excess energy from the food we eat is incorporated into adipose tissue, or fatty tissue. Most of the energy required by the human body is provided by carbohydrates and lipids. As discussed in the Carbohydrates unit, glucose is stored in the body as glycogen. While glycogen provides a ready source of energy, it is quite bulky with heavy water content, so the body cannot store much of it for long. Fats, on the other hand, can serve as a larger and more long-term energy reserve. Fats pack together tightly without water and store far greater amounts of energy in a reduced space. A fat gram is densely concentrated with energy, containing more than double the amount of energy as a gram of carbohydrate. We draw on the energy stored in fat to help meet our basic energy needs when we’re at rest and to fuel our muscles for movement throughout the day, from walking to class, playing with our kids, dancing through dinner prep, or powering through a shift at work. Historically, when humans relied on hunting and gathering wild foods or on the success of agricultural crops, having the ability to store energy as fat was vital to survival through lean times. Hunger remains a problem for people around the world, and being able to store energy when times are good can help them endure a period of food insecurity. In other cases, the energy stored in adipose tissue might allow a person to weather a long illness. Unlike other body cells that can store fat in limited supplies, fat cells are specialized for fat storage and are able to expand almost indefinitely in size. An overabundance of adipose tissue can be detrimental to your health not only from mechanical stress on the body due to excess weight, but also from hormonal and metabolic changes. Obesity can increase the risk for many diseases, including type 2 diabetes, heart disease, stroke, kidney disease, and certain types of cancer. It can also interfere with reproduction, cognitive function, and mood. 252
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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