Foods and Nutrition 1021 Lecture Notes - Lecture 5: Mediterranean Diet, Low-Density Lipoprotein, Fried Rice

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

Document Summary

5g pure fat, 45 calories, negligible protein and cho. 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 (ex. avocado, nuts, olives, cheese, coconuts) Added invisible fats: hidden in fried foods, baked goods, sauces, mixed dishes, dips and spreads. Calorie contribution of fats: 1 teaspoon (tsp) oil or shortening, 1 tsp mayonnaise, butter, margarine, 1 tablespoon (tbsp) salad dressing, cream cheese, heavy cream, 1 tbsp sour cream. Main source of safa in the diet (in addition to protein) Us exchange system classification (3)- very lean, medium-fat, high-fat (see. Appendix c in text: extra lean ground- 10% or less fat, lean ground- 17% or less, medium- 23% or less, regular- 30% or less. Fats in milk/cheese/grains: whole milk (homogenized)- 3. 25% milk, reduced-fat, less fat- 2% milk, low-fat- 1% milk, fat-free, zero-fat (skim, nonfat)- 0% milk.