DNT200 STUDY GUIDE 3-LIPID

STUDY GUIDE 3: LIPID

Directions. Using Chapter 5 and Appendix C, of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define the following: [27]

Adipose tissue :

Antioxidants :

Atherosclerosis :

Blood lipid profile :

Cholesterol :

Essential Fatty Acid :

Fats :

Fatty Acid :

High Density Lipoproteins (HDL) :

Hydrogenation :

Hydrophobic :

Lecithin :

Lipoproteins :

Low Density Lipoproteins (LDL

Monounsaturated fatty acid

Oils

Omega-3 fatty acid :

Omega-6 fatty acid

Oxidation:

Phospholipid :

Plaque

Polyunsaturated fatty acid

Saturated fatty acid :

Sterols :

Trans-fatty acids :

Triglyceride.

2. How many kcalories will 1 gram of fat provide?

How many kcalories will 1 fat exchange provide?

How many kcalories will 1 pound of body fat provide?

3. Mrs. W. is a 60-year-old black female with type 2 diabetes, hypertension, and obesity. She lives with her husband of 40 years and maintains a moderate amount of activity. Because their children are grown, many meals are consumed at restaurants. In the past, she has been unsuccessful in maintaining any weight losses. Her family history for coronary heart disease is positive. Her height is 5’4” and her weight is 250 lbs. Her medications are Diabenase (an oral diabetes medication that helps to control blood sugar levels), Dyazide (a water pill used to treat fluid retention and hypertension), Enlapril (an ACE [angiotensin converting enzyme] inhibitor used to treat high blood pressure), and Premarin (conjugated estrogens, a drug used to treat the symptoms of menopause). At her check-up, the lab tests reveal:

Triglycerides: 400 mg/dl (normal = <150 mg/dl)

HDL cholesterol: 37 mg/dl (normal = >60 mg/dl)

Fasting blood glucose: 178 mg/dl (normal = 70 – 100 mg/dl)

Total cholesterol: 253 mg/dl (normal = <200 mg/dl)

LDL cholesterol: 185 mg/dl

(normal = <100 mg/dl)

a. What are Mrs. W’s risk factors for coronary heart disease?

b. What type of diet would you recommend for Mrs. W?

What additional information needs to be obtained before teaching about a new eating plan?

c. What suggestions for restaurant eating will help Mrs. W adhere to her new eating plan?

4. Lipids are chemically classified into three different categories: triglycerides, phospholipids, and sterols. Discuss the details of these three different categories and the role they play in our bodies and in the food industry.

5. Lipids have many important functions. Discuss five of these roles lipids have in our bodies.

3. One of the most frustrating dieters have is ‘being hungry all the time’. Many dieters not only reduce their energy intake but also eliminate much of the fat from their diets. As a nutrition student, you suggest that some fat should be included in meals even while on a weight-reduction diet. How do you justify this advice?

4. Tracey H. is a 38 year old stay at home mom. She has two children under five and notices that she has steadily gained weight since they were born. She is now about 30 pounds heavier than she was before the first was born. Tracey has had a routine physical checkup with her doctor and a blood test revealed that her cholesterol was elevated. Her doctor recommended that she begin a diet and exercise program but that if these measures were not successful, she would need to begin taking medication to lower her cholesterol. Tracey found this frightening.

Tracey’s doctor gave her information on various diets and sources where she could obtain additional information. After reading her doctor’s information, Tracey did some research on the internet. She discovered a lot of conflicting information about which type of dietary changes are most effective. Because her cholesterol is high, Tracey decided to follow a diet specifically aimed at lowering it.

Tracey observed some remarkable differences regarding the recommendations for the diets she is considering, and some of them don’t seem logical. Some say she should reduce the carbohydrates in her diet. Others advise her to eat a very low-fat diet. Yet others suggest that she change the types of fats and carbohydrates she eats. Tracey isn’t sure which suggestions are best.

What do you advise Tracey to do? Be thorough.

5.Tonyia enjoys her grandmother’s home-made salad dressing. The recipe includes basil, canola oil, and balsamic vinegar. Tonyia uses it every night at dinner on her salad and her roommate Keata chides her every night about it. “It adds calories to your diet, nothing else,” Keata says. “I don’t go near the stuff, you know, fat makes you fat.”

Is Keata right to advise her roommate to skip the oil? Support your answer.

6. Using the attached menus and Appendix H in your textbook, calculate the total amount of fat, saturated fat, monounsaturated fat, polyunsaturated fat, and the cholesterol for each menu. Values should be expressed in the same number of digits as listed in Appendix H (when rounding is necessary, round to the same number of digits as listed for that nutrient in Appendix H. There is a food category index at the top of the odd numbered pages. NOTE: You MUST use the 12th edition of Whitney and Rolfes to answer this question. Some of the values are already completed for you.

Calculate the percent of total fat for each fatty acid using the following formula:

[Total saturated fat (sum of column d) / Total amount of fat (sum column c)] x 100 = percent of total fat; then repeat for monounsaturated and polyunsaturated fat.