Diet Analysis Essay

| From Fast food to Obesity | | Nutritional Reality of Fats |

| From Fast food to Obesity | | Nutritional Reality of Fats |

Authored by: Dalila Estrada Section Number: 1103 A
Laboratory Instructor: Chenin Creftz
Lecture Instructor: Karon Felter
Authored by: Dalila Estrada Section Number: 1103 A
Laboratory Instructor: Chenin Creftz
Lecture Instructor: Karon Felter

November 5, 2012

November 5, 2012

Summary Title: The following report describes very specifically the different types of fats and the properties of each of them, also gives the reader an excellent analysis about the risk of excess consumption of fats in fast foods. Introduction:
The excessive consume of fats or lipids are always related to obesity or over weight, because majority of the communities does not know the proprieties and the role of lipids place in the human body. Fats are made primarily of lipids and form part of the six macronutrients that the body requires for its existence, they help to digest the fat-soluble A, D, E and K vitamins and are more solicited than others nutrients because they add flavor to the food. (WbMed, 2011).Exist four main categories of fats: Phospholipids, sterols, triglycerides, and fatty acids, from the group of fatty acids derive another five types of different fats, each of them with diverse components and physiological functions in the body. Saturated fats contain just a single bond of Carbon and cannot have hydrogen atoms, are mostly found in animal food like meat, cheese, and milk. There are solid at room temperature, some plants contain some saturated fat such as palm oil and coconut oil. The excess of saturated fat can increase the risk of cholesterol in bloodstream. ( Houghton Mifflin Company, 2009). Unsaturated fats contain at least one double bond of carbon, consuming unsaturated fats a person can actually control his/ her levels of cholesterol, there are liquid are room temperature and most common in vegetable oils. Unsaturated fats can be dividing in two types of monounsaturated fat and polyunsaturated fats. Monounsaturated fats are likely to be in vegetable oils, such as canola, olive, and peanut oils. Daily consume of this kinds of fats are good to conserve lower the levels of “Bad “cholesterol. (LDL), and may decrease the risk of heart diseases because it maintain up the “Good” cholesterol levels, or HDL. In the other hand polyunsaturated fats are mainly found in seafood, vegetable oils such as safflower, sunflower, sesame, soybean, and corn oils. Omega-3 and Omega -6 are the two types of polyunsaturated fats: Omega-3 fatty acids must be getting from the diet; human body is unable to make them, it decrease inflammation and help to control the levels of cholesterol, seafood are a great source of omega 3 fatty acids. (Craig Weber, 2007). Omega-6 fatty acids also have a relation with the aliments that a person gets because body cannot synthetized them either, these types of polyunsaturated fats augment body inflammation and the risk of bad cholesterol or heart diseases. When a person seasoned a sandwich or a salad with mayonnaise and salad dressing is increasing his/ her omega-6 consumption. (Dolson, 2011) The last but more important in the categorization of fats are the Trans fats, the definition of trans comes from Latin which is crosses, in explanation of their double bonds of hydrogen cross each other. This type of fat formed when liquid fats transformed in solid fats processed by hydrogenation. Trans fats are found in meat, cookies, margarine, chips and crackers and their bad properties are considerate very bad to human body because it increase the bad cholesterol (LDL) and decrease the good cholesterol (HDL). In order to

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