FATS SATURATED MONO & POLY 4% SUGAR & SALT 9 Cals

Question 1

CURRENT UK DIET HIGH IN 4 SASS
LOW IN 2

Answer 1

Too Much
H1 Saturated Fat
H2 Sugar
H3 Salt
H4 Alcohol
Too Low
L1 Complex Carbohydrates & Fibre
L2 Fruit & Vegetables

Question 2

FAT & SUGAR ARE?

Answer 2

ENERGY-DENSE
EMPTY CALORIE FOODS
FEW NUTRIENTS

Question 3

FAT IS ESSENTIAL FOR

Answer 3

Source of Fat Soluble Vitamins A, D, E, K
“ Energy
“ Essential Fatty Acids
“ Body Insulation
“ Organ Protection
“ Component of Cell
Membranes & Brain & Nerve Tissues

Question 4

95% OF FAT IS

Answer 4

Tria cyl glycerol
Glycerol with 3 Triglyceride Fatty Acids

Question 5

SATURATED FATTY ACIDS ARE

SOURCES?

CAUSE?

Answer 5

Solid at Room Temperature
Mainly From Animal Sources
Saturated With Hydrogen

Meat, Meat Products, Cream, Milk, Cheese, Butter (55%)
Tropical Oil’s Coconut, Palm,
Palm Kernal,

Increased Blood Cholesterol

Question 6

MONOUNSATURATED FATTY ACIDS MUFA ARE

SOURCES?

Answer 6

Oils at Room Temperature
Mainly From Plant Sources
Have 2 Hydrogens Missing
Double Bond
Olive Oil, Soya Oil, Avocado & Nuts/Seeds

Lowers Blood Cholesterol

Question 7

POLYUNSATURATED FATTY ACIDS PUFA ARE

SOURCES

Answer 7

Oils at Room Temperature
More Than 2 Hydrogens Missing
Omega 3 or Omega 6

Sunflower Oil, Corn Oil, Nuts & Seeds

Lowers Blood Cholesterol

Question 8

OMEGA 3 FATTY ACIDS SOURCES

Answer 8

Oily Fish

Question 9

OILY FISH PORTIONS PER WEEK WHY

Answer 9

1 Oily 1 Non-Oily 2 Total
High Levels of Mercury Affect the Brain & Nervous System
PCBs Poly Chlorinated Biphenyl Dioxins Accumulate in Fat & Liver Linked With Cancer, Immune Reduction, Reproductive Problems

Question 10

OMEGA 3 HELPS WITH 8

Answer 10

Reducing Heart Disease
Blood Pressure
Blood Clotting
Breast & Colon Cancer
Dementia & Alzheimer’s
Heart Beat Stability
Inflammation, e.g. Rheumatoid Arthritis
Early Brain & Visual Development

Question 11

DIETARY EFFECT OF FAT ON HEALTH

Answer 11

Coronary Heart Disease
Obesity
Cancer
High Blood Cholesterol
Especially LDL Low Density Lipoprotein

Question 12

OILS & SPREADS 2%

Answer 12

POLY & MONO From Plant-Based Sources

Question 13

OMEGA 6 FATTY ACIDS

Question 14

SUGARS 2 MAIN TYPES 2 Sub Divisions

Answer 14

Intrinsic - Within Intact Cells Raw
Fruit & Veg
Extrinsic - Free State
Divided Into
Milk Sugars & Free Sugars

Question 15

SUGARS ROLE & PROBLEMS

Answer 15

Quick Fix Energy
Empty Calories
High Palatability
Low Satiety
High Levels Quickly
Dental Caries Decay

Question 16

SALT, WHAT IS IT

Answer 16

Sodium 40% Chloride 60%

Question 17

SALT, WHY DO WE NEED IT

Answer 17

Maintain Fluid Balance
Muscle & Nerve Activity

Question 18

SALT WHY DO WE ADD IT TO FOOD

Answer 18

To Add Flavour
As A Preservative
Improves Texture of Cheese
Maintains Colour of Meats

Question 19

TOO MUCH SALT CAUSES

Answer 19

High Blood Pressure/Stroke
Stomach Cancer
Increases Urinary Loss of Calcium

Question 20

WHERE IS SALT FOUND

Answer 20

10% Cooking & Adding At The Table
15% Found Naturally
75% In Processed Foods

Question 21

MAIN SOURCES OF SODIUM IN DIET

Answer 21

5% Cheese
14% Bread
26% Non-Carcase Meat & Products
28% Cakes, Biscuits, Cereals & Bread

Question 22

LOW SALT ALTERNATIVE

Answer 22

Unsuitable For Diabetics & Heart Disease