Water Soluble Vitamins, Fad Diets, Fats, Healthy Weights Flashcards
Come from plants. Liquid at room temperature. Positive impact on health if eaten if moderation. Increases HDL, decreases LDL
Unsaturated fats
Liquid at room temperature and when refrigerated. Ex. sunflower oil, corn oil, soybean oil, high in omega 3 fatty acids like avocados, nuts, salmon, herring and trout
Polyunsaturated fats
Liquid at room temperature and begins to solidify when refrigerated. Ex. olive oil, canola oil, safflower oil, peanut oil, sesame oil
Monounsaturated fats
Comes from animal sources. Solid at room temperature. Some plant sources are good fats- palm oil and coconut oil. Ex. fatty meats like steak, butter, cheese, eggs, dairy products. Negative impact on the diet because most Americans eat too much. Body can produce what is needed. Increases LDL levels
Saturated fats (bad)
Man-made fat produced by pumping hydrogen into vegetable oil. Can 100% be eliminated from the diet with no adverse effects. Has double the negative impact on the heart compared to other fats. Causes high cholesterol and heart disease issues. Increases LDL levels and decreases HDL levels. Ex. cakes, pies, cookies, candies, fried and battered foods, fast foods, margarine, shortening, canned frosting, crackers, Slim JIms
Trans fats
18.5
Underweight
18.5 to < 25
Normal
25.0 to < 30
Overweight
30.0 or higher
Obese
During growth, fat cells (blank) in number
Increase
When energy intake (blank) expenditure, fat cells (blank) in size
Exceeds, increase
When fat cells have enlarged and energy intake continues to exceed energy expenditure, fat cells increase in (blank)
Number again
With fat loss, the (blank) of fat cells (blank), but not the (blank)
Size, shrink, number
