LIPID
DNT 200 — NUTRITION FOR HEALTH SCIENCES
( Text book understanding nutrition)
STUDY GUIDE 4: LIPID
Directions. Using Chapter 5 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.
DNT 200 — NUTRITION FOR HEALTH SCIENCES
STUDY GUIDE 4: LIPID
Directions. Using Chapter 5 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:
Adipokines
Adiponectin
Adipose tissue
Antioxidants
Arachidonic acid
Artificial fats
Atherosclerosis
Blood lipid profile
Cardiovascular disease (CVD)
Cholesterol
Choline
Chylomicrons
Cis
Condensation
Conditionally essential nutrient
Conjugated linoleic acids
Docosahexaenoic acid (DHA)
Eicosanoids
Emulsifier
Endogenous
Essential Fatty Acid
Exogenous
Fat replacers
Fats
Fatty Acid
Glycerol
High Density Lipoproteins (HDL)
Hormone-sensitive lipase
Hydrogenation
Hydrophilic
Hydrophobic
Lecithin
Linoleic acid
Linolenic acid
Lipases
Lipids
Lipoprotein lipase (LPL)
Lipoproteins
Low Density Lipoproteins (LDL)
Margarine
Micelles
Monoglycerides
Monounsaturated fatty acid
Oils
Olestra
Omega
Omega-3 fatty acid
Omega-6 fatty acid
Oxidation
Phospholipid
Plaque
Point of unsaturation
Polyunsaturated fatty acid
Resistin
Saturated fatty acid
Solid fats
Sterols
Trans-fatty acids
Triglyceride
Unsaturated fatty acid
VLDL (very low density lipoprotein)
2. Mrs. Burwell is a 61-year-old Black female with type 2 diabetes, hypertension, and obesity. She lives with her husband of 35 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 54 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), Avapro (an ARB [angiotensin II receptor blocker] 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)
Hemoglobin A1C: 7.8% (normal = <5.7%
Total cholesterol: 253 mg/dl (normal = <200 mg/dl)
LDL cholesterol: 185 mg/dl
(normal = <100 mg/dl)
a. What are Mrs. Burwells risk factors for coronary heart disease?
b.
What type of diet would you recommend for Mrs. Burwell? What additional information needs to be obtained before teaching about a new eating plan?
c.
What suggestions for restaurant eating will help Mrs. Burwell adhere to her new eating plan?
3. One of the most frustrating problems 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 39 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.
Traceys doctor gave her information on various diets and sources where she could obtain additional information. After reading her doctors 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 dont 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 isnt sure which suggestions are best.
What do you advise Tracey to do? Be thorough.
5. Your friend Tonyia enjoys her grandmothers 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 dont 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 How To 5-2 box on page 157 in your text, calculate your personal daily fat allowance. Compute your energy intake by multiplying your body weight (in pounds) by 15. Use a goal of 30 percent kcalories from fat. Show your work. Discuss your findings.
7. Using the How To 5-3 box on page 157 in your text calculate the percent Daily Value and the percent kcalories from fat for the following foods (Complete the following table) Hint: to calculate %Daily Value, divide the grams of fat by the DV and multiply the quotient by 100. To calculate the Percent kCalories from Fat, multiply the grams of fat by the number of kcal per gram of fat (9) and divide that product by number of kcal for the product. This quotient is then to be multiplied by 100. Round answers to one decimal place.
FOOD ITEM
kcal
Fat, g.
DV (based on a 2,000 kcal intake), g
% DAILY VALUE
PERCENT KCALORIES FROM FAT
Burger King Fish Sandwich, 1 ea
640
31
65
KFC Crispy Strips, 3 ea
370
20
65
Milk, 2% Reduced Fat, 1 cup
122
5
65
Broccoli, Chopped, Boiled, Drained, cup
27
0.3
65
Rice, White, Long Grain, Boiled, cup
103
0.2
65
a.
Explain the meaning and significance of your calculations.
b.
After completing the table, what comments do you have on your observations?
-3-
