Foods and Nutrition 1021 Lecture Notes - Lecture 5: World Health Organization, Mediterranean Diet, Olive Oil

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Chapter 5: the lipids fats, oils, phospholipids, & sterols (continued) Fats in the diet: visible fats easy to trim off. Added visible fats: consciously added to foods, e. g. butter or margarine, oil or shortening in recipes, salad dressings, dessert toppings: invisible fats. Marbling of meats, fats blended into sauces, fats in some foods (e. g. avocado, nuts, olives, cheese, coconuts) Added invisible fats: hidden in fried foods, baked goods, sauces, mixed dishes, dips & spreads. Calorie contribution of fats: 5 g pure fat, 45 calories, negligible protein & cho. 1 tablespoon (tbsp) salad dressing, cream cheese, heavy cream. Fats in meat / fish / poultry: meats. Main source of safa in the diet (in addition to protein: u. exchange system classification do(cid:374)"t (cid:374)eed to k(cid:374)o(cid:449) Very lean, lean, medium--fat, high--fat (see appendix c in text: canadian standards: Extra lean ground 10% or less fat. Fats in milk / cheese / grains: milk classification: