Week 2 Homework

Homework Questions from Brian:

1) What are the most common types of dietary fat?
2) Where does each type come from?
3) How would you identify them at room temperature?

I'm taking most of my info from here.

Types of Fat
Saturated fat: solid at room temperature, high melting point, from poultry, meat, cheese, butter, bacon, lard, or tropical oils (coconut, palm, etc). Foods made with hydrogenated vegetable oil (when hydrogen is artificially added to polyunsaturated fats) also include saturated fat - most commercial baked goods, ice cream, etc.

Mono-unsaturated fat: liquid at room temperature and cloudy at cold temperatures, from plant sources like olive oil, peanut oil, vegetable oil, nuts and nut products. These are the 'good fats' which increase your HDL ('good cholesterol') and reduce triglycerides found in cholesterol plaques (thus reducing risk of heart disease).

Poly-unsaturated fat: liquid at hot or cold temperatures, from nuts, fatty fish like salmon, canola oil and sunflower oil.

Trans fat: hydrogenated poly-unsaturated fats found in commercial goods and fast food. Increases LDL ('bad cholesterol'), reduces HDL, and acts similarly to saturated fats.

Essential fatty acids: adjust cholesterol metabolism and important to the immune system, from fish, leafy greens, omega 3 eggs, meats high in omega 3 (some chicken, etc).  Omega 3 comes from olives, flaxseeds, walnuts, and soybeans. Involved in eye, brain and neurological function. Act as blood thinners (prevent strokes). Omega 6 is from sunflower, corn and primrose oil. Important in the texture and appearance of the skin. Missing out might increase cholesterol, blood pressure, etc.