o Flashcards
(114 cards)
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1:48 C
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1 of 1
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3
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GCSE FOOD AND NUTRITION: FATS
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4
Q
Describe two changes that could be made
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5
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to a recipe to lower the fat content.
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6
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Saturated Fat
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Hard/firm fats at room temperature:
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8
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meat
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sausages
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cneese. cream. outter
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pastries
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cakes
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lard and some margarines.
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The least healthy fats.
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Can raise alood cholesterol.
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Risk of blocked arteries.
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Increases risk of coronary heart disease.
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Visible fats:
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17
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• fat on meat
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• cooking oils
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• butter and
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marcarine.
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Invisible fats:
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22
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burgers and
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sausares
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• cheese
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• Ice cream
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• nuts
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• ready-made meals.
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KEY Terms and Words:
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HDL LDL Cholesterol
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Double bonds CHD
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Omega 3 and 6
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High fat intake:
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• weight gain
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• obesity
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type 2 diabetes
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raised blood
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pressure
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• heart disease.
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• provide insulation and body warmth
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protects vital organs
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•normone production
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carrier of fat soluble vitamins A
D
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contains essental tatty acids.
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Monounsaturated Fat
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Foods containing monosaturated fat:
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avocados
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almonas
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olives and olive oil
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hazelnuts.
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• Two carbon atoms are joined
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together to form one double bond.
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• It increases blood HDL.
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• Reduces heart disease risk.
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eduqas
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Explain the difference between
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fats and oils.
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Polyunsaturated
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Fat
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Liquid fats at room
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temperature:
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sunflower / corn oils
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whole grains
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walnuts
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flax seeds
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oily fish.
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Carbon atoms
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form more than
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one double bond.
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It increases blood
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HDL.
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• It lowers LDL.
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• Good source of
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Omegas 3 and 6.
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Reduces risk of
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heart disease.
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Cholesterol:
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• a waxy substance in the blood
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• HDL 'good' cholesterol
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• LDL 'not good cholesterol
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• LDL can block arteries
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• body naturally produces
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cnolesteroi
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cholesterol also obtained from fats
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RDA/RNI
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We eat too much!
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We should eat no more
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inan.
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Women 70g
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Men 95g
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Omega 3:
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Prevents blood
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clotune and is
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zood for heart
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nealth. Found in
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OIly TISn
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Omega 6:
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owers blood
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cholesterol and
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reduces risk of
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heart disease. It
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can be found in
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exes. totu and
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Deficiencies:
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• fat soluble
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vitamins
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deficiencies
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• depression
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• night
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blindness
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• dry
brittle
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hair
skin and
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nails.
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resource.download.wjec.co.uk
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