Two Key Sources Of Fat In Jack's Diary

Throughout Jack’s diary there is a consistency, of home cooked meals in the evening with a dessert, the fact that he always spreads his bread with a butter or sauce and his fluid intake which contained of a lot of warm drinks with whole milk. To identify two key sources of fat in Mr Whittle diet, butter and whole milk was selected. These food products was selected as they were consumed throughout Mr Whittle’s food intake, high in fats including saturated fat and products that are easily able to be substituted.
Whole milk was not the highest contribution to Jack’s total fat intake, but defiantly made a contribution. Over the 2 day period Mr Whittle consume around 180ml of whole milk, its Total Fat amount came to 7.20g and its Saturated Fat amount came to 4.80g, while Trans-Fat was at 0.24g, Polyunsaturated Fat was at 0.00g and Monounsaturated Fat was at 1.80g. Milk and milk products are the 3rd sources of fat in the UK’s diet (Lean 2006:167). Milk is part of the important food group, dairy products and
For both fat modified food products all fat content was decreased, but the decrease in Saturated fat is significantly beneficial in Jack’s case. This is because the structure of a Saturated fats is tightly packed which gives it a higher melting point, making it chemically stable in the body (Thomas and Bishop 2007:164). Compared to Unsaturated fats which are liquids and are more beneficial, because of their multiple kinks in their structure giving them a lower melting point and making them less stable in the body. This means that the substituted food products are more beneficial as Jack will not be consuming a vast amount of Saturated fats which would increase the amount of LDL’s in this body, increasing the risk of cardiovascular disease (CHD) (Thomas and Bishop 2007:164). Mr Whittle’s substituted fat products could make a difference to his health as it could lower his chances of developing