Unit 4 DB: Let's Eat Out!
Bonita86
FatsandotherLipids.docxThese are the school's instructions for the unit 4 assignment this week. The bullet points list exactly what questions you are to answer for grading purposes:
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised you about lowering cholesterol:
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come from:
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that can arise from eating too many unhealthy fats.
Unit 4 Assignment Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the NutritionCalc Report.
Please also refer to the Unit 4 assignment rubric that the school has posted in the Unit 4 folder. (It also appears on the Course Information page.)
Unit 4
Top of Form
Bottom of Form
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Fats and Other Lipids
In this Unit, we will analyze fats and the other lipids that are present in our diet. The word fat is one of the “ugliest” words in our vocabulary. We have demonized it to mean a bad thing. The diet industry has made us fear fats, just like carbohydrates. Fat is not only important but VITAL for a healthy body. Omega-3 fats are needed to build cell membranes, which is the covering that keeps our cells healthy by making a strong barrier between the inside of the cell and the outer environment. Fat plays a critical role in fighting inflammation, maintaining a healthy immune system, preventing chronic disease, visual development, and brain health, just to name a few. While this will lead us to focus on the good types of fats, it is also important to recognize the ‘bad’ and ‘ugly’ fats. Let’s dive into Fats!
Objectives:
· Identify the importance of fats.
· Explain the difference between the "good," the "bad," and the "ugly" fats.
· Discuss the importance of cholesterol and ways to maintain healthy levels.
· Modify a menu to make going out to eat healthier.
Activities:
· Read, view, and engage with Readings and Resources.
· Actively participate in the Unit 4 Discussion.
· Complete and submit the Unit 4 Assignment.
· Complete and submit the Unit 4 Knowledge Check.
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Readings and Resources
eBook:
Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.
In this chapter, you will learn about fats and the many different types of lipids. You will also learn how consuming this fat impacts your overall health as well as how to modify your foods to eat less "bad" fat and consume higher quantities of "good" fats.
· Chapter 6: Fats and Other Lipids Schiff 6ed_ch06_lecture_PPT_Accessible.pptx Schiff 6ed_ch06_lecture_PPT_Accessible.pptx - Alternative Formats
Articles, Websites, and Videos:
This article breaks down the most commonly consumed fats in the human diet and creates a list of “good” and “bad” fats.
· Hyman, M. (2016). Good fats vs. bad fats: Dr. Hyman's healthy cheat sheet . The Chalkboard Magazine.
This article will help you to decide how you can make healthy substitutions to your meals when you don't see what you are looking for on the menu.
· Cleveland Clinic. (2020). How to eat healthy at your favorite restaurants . Cleveland Clinic.
This video will be used for this week's Assignment:
This video breaks down 10 of the most commonly misunderstood details concerning fats in our diet.
This video will bring lightness and creativity to how you can modify your order when eating out.
Supplemental Resources:
This image gives an idea of how to make substitutions from "bad" fats to "good" fats.
· Good fats vs. bad fats . (2018). Crossfit Invictus.
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View this video about fats to help you complete this week's writing assignment.
