Understand Your Fats and Fiber Len A Hayman Nutrition/ SCI 241 November 28‚ 2013 Dr. Joseph F. Robare Understand Your Fats and Fiber Bad fats are saturated and trans fats. Saturated fats are mostly in meats‚ dairy products and tropical oils. Saturated fat raises both bad cholesterol and good cholesterol‚ while trans-fat only raises bad cholesterol. This makes trans fats technically worse than saturated fats. The better fats would be monounsaturated and polyunsaturated
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Understand Your Fats and Fiber SCI/241 October 2012 Instructor: Jared Underwood There are both good fats and bad fats; staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated‚ and trans fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans-fatty acids are fats that have
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Understand Your Fats and Fiber Christy White SCI/241 August 29‚ 2013 Simyka Carlton The fats are Trans‚ saturated‚ mono-saturated‚ and polyunsaturated. The bad fats are Trans fats and saturated fats. These fats are generally found in the foods that we all love but know that we shouldn’t eat‚ or at least eat in moderation. Saturated fats are found in foods like butter‚ milk‚ cheeses‚ and meats. Trans fats are found in foods like cakes‚ cookies and other types of baked goods as well as deep
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Understand Your Fats and Fiber Jennifer Taylor SCI/241 December 6‚ 2012 Jeff Mundt Understand Your Fats and Fiber Bad fats are saturated and trans fats. Saturated fats are mostly in meats‚ dairy products and tropical oils. Saturated fat raises both bad cholesterol and good cholesterol‚ while trans-fat only raises bad cholesterol. This makes trans fats technically worse than saturated fats. The better fats would be monounsaturated and polyunsaturated. Monounsaturated will lower your cholesterol
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SCI/241 May 2‚ 2013 Kristin Ellsworth Face the Facts What are bad fats? Bad fats are saturated fat and trans- fat. Saturated fat have chemical makeup in which the carbon atoms are saturated with hydrogen atoms. Saturated fats occur naturally in many foods. The majority come
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Understand Your Fats and Fiber SCI/241 August 16‚ 2012 Cindy Portman I am going to discuss what I understand about fats and fiber. Yes‚ your body needs fats. Dietary fats are essential to give your body energy and to support cell growth it will help protect your organs and help keep your body warm. It helps your body absorb some nutrients and produce
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Understand Your Fats and Fibers Name here teacher SCI/241 Date here Understand Your Fats and Fibers According to “Face the Fats” (2013)‚ the unhealthy fats are‚ saturated and trans fats‚ tend to be more solid at room temperature (like a stick of butter). The healthy fats are monounsaturated and polyunsaturated fats and they tend to be more liquid (like liquid vegetable oil). Saturated fat is found mostly in foods from animals and some plants. Polyunsaturated and monounsaturated fats are
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According to the “Face the Fats” sections bad fats are considered saturated fats and trans fats. These fats will clog arteries and cause heart disease and heart attacks. These fats are often found in foods we enjoy to eat or that taste good. Fast food‚ deserts‚ and toppings that we place on foods are usually loaded in these types of foods. Better fats are monounsaturated fats and polyunsaturated fats. These are considered better fats due to the fact that they help reduce the risk of heart disease
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There are four types of fats. Although there are bad fats and better fats‚ they are necessary to support cell growth and give your body energy. The bad fats are saturated fats and trans fats which are more solid at room temperature like a stick of butter and trans fats are liquid such as vegetable oil. Theses fats raise bad cholesterol levels and clog arteries putting you at risk for heart disease. Monounsaturated fats and polyunsaturated fats are the better fats that can lower bad cholesterol
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Nutritional Food Label and Facts April Garcia SCI/241 August 24‚ 2013 Charlotte Williams‚ MAEd The 5/20 rule is where if you 5 % or less it’s not a good source of the nutrient if it has 20%or more then it is a good source of a nutrient. For an Example in my pantry I have a can of Chunk Light Tuna in water it has 10% DV of Sodium and 10% dv of Cholesterol. It’s not a good source of Sodium nor Cholesterol it’s just in the middle of it both. The Serving Size‚ Calories‚ Limit these nutrients
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