Describe your go-to meal from any restaurant that you regularly go to. Include the name of the restaurant in your description.? What specific substitutions would you make
Describe your go-to meal from any restaurant that you regularly go to. Include the name of the restaurant in your description.
- What specific substitutions would you make to this meal to make it healthier? Explain. Include science references to support your claims that these substitutions are healthier than the original meal.
- Would you feel comfortable asking your server to make these substitutions for you? Why or why not? Explain.
Use the Cleveland Clinic article and the "When Harry Met Sally" video as inspiration for this Discussion Board.Please review the Discussion Board Grading Criteria on the Course Information Page.
*My Favorite restaurant Longhorn* I always get Salmon, Sweet potato, Brocoil
Lipids Summary
● Lipids include fats, oils, waxes, cholesterol, and certain steroids. ○ Fats are generally solid at room temperature.
■ Animal-based products (meat, dairy, eggs) contain cholesterol. ○ Oils are generally liquid at room temperature.
■ Plant-based products (oils, nuts) typically contain unsaturated fats.
Caloric Value
● Fats provide 9 kilocalories (Calories) per gram! ○ How does this compare to the caloric value of
carbohydrates and proteins?
What makes a fat “good” or “bad”?
Table 1: Lab Results
Food product Liquid at room temp?
Soluble in water?
Less dense than water?
Translucent spot on paper?
Sugar No Yes N/A (dissolves) No
Vegetable Oil Yes No Yes Yes
Corn Oil Yes No Yes Yes
Canola Oil Yes No Yes Yes
Butter No No Yes Yes
Margarine No No Yes Yes
Table 2: Key Concepts ● Lipids have high number of calories per serving…9 Calories per gram! ● Lipids have high % of calories from fat…because lipids are fat! ● Plant-derived lipids (oils) tend to have higher unsaturated fat content but have NO cholesterol
…why not? ● Animal-derived lipids tend to have higher saturated fat content and DO have cholesterol. ● Many companies have eliminated trans fat from their products…why?
Analysis of Data 1. Sugar is water-soluble. (Sucrose is a disaccharide, a simple carb.) 2. Oil is a lipid that is liquid at room temperature. 3. Fats and oils are less dense than water, so they float on water. 4. If a food contains fat or oil, it leaves a translucent, greasy spot on paper. 5. Lipids:
a. Are nonpolar substances (immiscible and insoluble in water). b. Float in water (lower density than water). c. Produce a translucent spot on paper. d. Contain 9 Calories/gram (compared to 4 Calories/gram of carb or protein). e. Generally solid at room temp (butter, animal fat, margarine). f. Generally liquid at room temp (vegetable oil, corn oil, canola oil).
Can you identify or describe any other characteristics of lipids? Use online sources to research.
Analysis of Data (continued)
6. Butter and margarine are both 100% fat (lipid). 7. Butter contains cholesterol. (Margarine is hydrogenated plant oil: NO cholesterol). 8. Vegetable oil is typically made from soybeans. (It is plant-based.) 9. Which foods containing lipids might be less healthy options? Explain/defend your response.
,
These are the school's instructions for the unit 4 assignment this week. The bullet points list exactly what questions you are to answer for grading purposes:
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised you about lowering cholesterol:
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come from:
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that can arise from eating too many unhealthy fats.
Unit 4 Assignment Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the NutritionCalc Report.
Please also refer to the Unit 4 assignment rubric that the school has posted in the Unit 4 folder. (It also appears on the Course Information page.)
Unit 4
Top of Form
Bottom of Form
·
Fats and Other Lipids
In this Unit, we will analyze fats and the other lipids that are present in our diet. The word fat is one of the “ugliest” words in our vocabulary. We have demonized it to mean a bad thing. The diet industry has made us fear fats, just like carbohydrates. Fat is not only important but VITAL for a healthy body. Omega-3 fats are needed to build cell membranes, which is the covering that keeps our cells healthy by making a strong barrier between the inside of the cell and the outer environment. Fat plays a critical role in fighting inflammation, maintaining a healthy immune system, preventing chronic disease, visual development, and brain health, just to name a few. While this will lead us to focus on the good types of fats, it is also important to recognize the ‘bad’ and ‘ugly’ fats. Let’s dive into Fats!
Objectives:
· Identify the importance of fats.
· Explain the difference between the "good," the "bad," and the "ugly" fats.
· Discuss the importance of cholesterol and ways to maintain healthy levels.
· Modify a menu to make going out to eat healthier.
Activities:
· Read, view, and engage with Readings and Resources.
· Actively participate in the Unit 4 Discussion.
· Complete and submit the Unit 4 Assignment.
· Complete and submit the Unit 4 Knowledge Check.
·
Readings and Resources
eBook:
Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.
In this chapter, you will learn about fats and the many different types of lipids. You will also learn how consuming this fat impacts your overall health as well as how to modify your foods to eat less "bad" fat and consume higher quantities of "good" fats.
· Chapter 6: Fats and Other Lipids Schiff 6ed_ch06_lecture_PPT_Accessible.pptx Schiff 6ed_ch06_lecture_PPT_Accessible.pptx – Alternative Formats
Articles, Websites, and Videos:
This article breaks down the most commonly consumed fats in the human diet and creates a list of “good” and “bad” fats.
· Hyman, M. (2016). Good fats vs. bad fats: Dr. Hyman's healthy cheat sheet . The Chalkboard Magazine.
This article will help you to decide how you can make healthy substitutions to your meals when you don't see what you are looking for on the menu.
· Cleveland Clinic. (2020). How to eat healthy at your favorite restaurants . Cleveland Clinic.
This video will be used for this week's Assignment:
This video breaks down 10 of the most commonly misunderstood details concerning fats in our diet.
This video will bring lightness and creativity to how you can modify your order when eating out.
Supplemental Resources:
This image gives an idea of how to make substitutions from "bad" fats to "good" fats.
· Good fats vs. bad fats . (2018). Crossfit Invictus.
·
View this video about fats to help you complete this week's writing assignment.
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