College of Nursing
NCM 105A
NUTRITION AND DIET THERAPY
LABORATORY
laboratory exercise no. 8
Macronutrients – Fats
Name: Carlos, Nathalia Date due: October 30, 2021
SALASIBAR, Trixie Ann Date Submitted: October 30,2021
Ubina, Sheila Joy Score: ______________
Year and section: BSN 2B- D
Professor: Ma’am Mitzi Sy
Some fats are visible, such as those in butter, shortening, and oil. Others, however, are invisible,
fuzik as in milk, egg yolk, and certain food mixtures.
Fat is not bad at all. It insulates the body. It also makes food taste better. An excess of it,
however, mils Lead to weight gain and heart disease.
In planning menu with fat restriction, be guided by the Recommended Diet Modifications to lease
Dietary Fat as shown in the table below
Recommended Diet Modifications to Decrease Dietary Fat
(25 Grams or 50 Grams Fat)
I. Objectives
Fat has some beneficial or good qualities, but when one eats too much or too little of it, ill health can
follow. Low-density lipoprotein (LDL) is referred to as "bad" cholesterol while high-density
lipoprotein (HDL) is known as "good" cholesterol.
At the end of the 3-hour laboratory session, you should be able to:
1. identify the sources of saturated, polyunsaturated, and monounsaturated fatty acids.
2. recognize the importance of these fatty acids in one's diet; and
3. plan and prepare meals for individuals requiring modifications of fat intake
II. Procedure
Groups 5 and 6: Case #3. An individual who is obese and has a high level of triglycerides in the
body
1. Calculate and plan a low diet using 2,000 kcalories. Prepare a sample menu plan for breakfast.
Table 8-1. Meal Plan for a Low-Fat Diet
Food Exchange No. of food CHO PRO FAT Energy B L D Sn
exchange g g g kcal
I. Veg A 2 9 3 0 32 1 1 0 0
II. Veg B 2 6 2 0 1 0 1 0
III. FRUITS 4 40 0 0 160 1 1 1 1
IV. MILK 1 12 8 5 170 1 0 0 0
V. Rice A (low 3 69 0 0 276 1 1 1 0
protein)
VI. Rice B 4 92 8 0 400 1 1 1 1
((medium
protein)
VII. Rice C (high 5 115 20 0 540 1 1 2 1
protein)
VIII. Meat (LF) 2 0 16 1 82 0 1 1 0
IX. Meat (MF) 2 0 16 12 172 1 1 0 0
X. Sugar 3 15 0 0 60 0 1 1 1
XI. Fat 3 0 0 15 135 1 1 1 0
Total: 358 73 33 2027 9 9 9 4
Table 8-2. Sample Breakfast Menu
Menu Household Measure
Tuna and Ranch Garden Salad 3/4 can tuna (canned in water) = 124 g, contains 1.2 g fat
Sandwich 1 cup shredded lettuce = 47 g, contains 0.1 g fat
Calories 445 1 large whole red tomatoes = 182 g, contains 0.4 g fat
1/2 medium cucumber = 101 g, contains 0.2 g fat
2 tbsp ranch dressing (Kraft) = 29 g, contains 15.6 g
Carbs 35g Kraft
Fat 20g 2 slice regular whole-grain bread = 52 g, contains 2.2 g
Berry yoghurt Protein
smoothie34g 2 cup not fat yoghurt = 490 g, contains 0.9 g
Calories 415 2/3 cup sliced banana = 100 g, contains 0.3 g fat
Carbs 74g 14 pcs strawberries = 148 g, contains 0.2 g
Fat 1g
Protein 30g
1. Discuss the following and write the answers in Table 8-2.
2.1 Fat-related diseases
2.2 Symptoms
2.3 Causes
2.4 Prevalence
2.5 Dietary changes
Table 8-3. Worksheet for Fat-related Diseases
Diseases Symptoms Causes Prevalence Dietary changes
Diabetes -Urinate (pee) a Type 1 causes The global *During digestion,
lot, often at are unknown. diabetes sugars (simple
night, are very type 2 diabetes, prevalence in carbohydrates) and
thirsty, lose your cells 2019 is estimated starches (complex
weight without become resistant to be 9.3% (463 carbohydrates) break
trying, Are very to the action of million people), down into blood
hungry, Have insulin, and your rising to 10.2% glucose. Focus on
blurry vision, pancreas is (578 million) by healthy
Have numb or unable to make 2030 and 10.9% carbohydrates, such
tingling hands or enough insulin to (700 million) by as:
feet, Feel very overcome this 2045. The
tired, Have very resistance. prevalence is -Fruits
dry skin, Have Causes of higher in urban
sores that heal gestational (10.8%) than rural -Vegetables
slowly, Have diabetes. During (7.2%) areas, and
more infections pregnancy, the in high-income -Whole grains
than usual placenta (10.4%) than low-
produces income countries -Legumes, such as
hormones to (4.0%). beans and peas
sustain your
pregnancy. These
-Low-fat dairy
hormones make
products, such as
your cells more
milk and cheese
resistant to
insulin.
*Avoid less healthy
carbohydrates, such
as foods or drinks
with added fats,
sugars and sodium
High blood - Vision - Age The overall - Limit the amount
pressure or problems - Race prevalence of of alcohol
hypertension -Irregular - Family history hypertension was - Cut back caffein
heartbeat - Being 46.94% (n = 445) - Quit smoking
-Nosebleed overweight or in the study - Monitor blood
- Fatigue or obese population, pressure always
confusion - Not being 45.04% in men - Lose extra pounds
-Chest pain physically active and 48.76% in or go on a diet
- Difficult - Too much women. Older - Exercise regularly
breathing salt/sodium in participants and - Reduce your stress
- Severe the diet those with high
headaches - Too little body mass index
- Blood in the potassium had higher
urine - Drinking too prevalence of
- Pounding in much alcohol hypertension than
your chest, neck, younger
or ears participants and
those with lower
body mass index
Stroke - Sudden - Table salt Stroke is the -Eat a lot of veggies
numbness or - Smoked and Philippines' - Avoid processed
weakness in the processed meats second leading food
face, arm, or leg - Processed food cause of death. It - Eat fish and
- Confusion has a prevalence poultry instead of
- Trouble of 0·9%; ischemic red meat
speaking stroke comprises - Avoid saturated
- Difficult y in 70% while fat
speaking hemorrhagic - Snack on seeds
- Eye problem stroke comprises and nuts
-dizziness 30%.
II. Questions for discussions
1. Why are eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA) important?
Fish oil compositions containing eicosatetraenoic acid and docosahexaenoic acid (DHA)
are used to treat a variety of ailments, including heart disease prevention and reversal,
irregular heartbeats, asthma, cancer, and menstrual irregularities. issues, hot flashes, hay
fever, lung disorders, lupus, and immune-mediated diseases illness of the kidney
Furthermore, the combo is utilized to prevent migraines. Teenage headaches, skin
infections, Behçet's syndrome, excessive cholesterol. High blood pressure, psoriasis,
Raynaud's syndrome, rheumatoid arthritis, and other conditions, Crohn's disease and
ulcerative colitis are two examples of inflammatory bowel disease.
2. What are the health effects of lipids?
Lipids serve a variety of activities in the body, including energy storage, hormone
modulation, nerve impulse transmission, organ cushioning, and fat-soluble food transfer.
Food fat is a high caloric density energy source as well as a texture and taste enhancer, as
well as a satiety enhancer In terms of power. They have more than double the potency of
carbs per unit of weight and proteins in supplying energy to life. Several functional lipids,
including omega-3 and omega-6 fats, conjugated linoleic acids, medium chain
triglycerides, and phytosterols, have been demonstrated to offer significant health
benefits advantages, such as weight loss and bone density enhancement health, as well as
the treatment and management of depression, hypertension, and other disorders coronary
artery disease
3. What are the benefits derived from omega-3 polyunsaturated fats?
Omega-3 fatty acids are a kind of fat that the body cannot produce on its own. They are
an essential fat, which means you must consume them to survive. The omega-3 fatty
acids we require are provided by the foods we eat. Polyunsaturated omega-3 fatty acids
reduce inflammation and may help reduce the risk of chronic disease. Heart disease,
cancer, and arthritis are just a few examples of ailments. Furthermore, they have
authority. blood pressure, hematological coagulation, glucose tolerance, and other factors
development and function of the nervous system. Studies have demonstrated that omega-
3 fatty acids boost cardiovascular health. If we include omega-3 fatty acids in our diet,
we will have a lower risk of cardiovascular disease and mortality. I already own it.
Reduced risk of sudden cardiac death because of an irregular heartbeat. The danger of
blood clots is lowered because omega-3 fatty acids assist maintain. platelets from
adhering to one another Finally, keeping healthy arterial lining and decreasing cholesterol
are important. Lipid levels and inflammation reduction all go hand in hand.
4. Which is better, butter or margarine? why?
Butter is a sort of dairy product made from churning cream. Margarine, on the other hand, is a product
that seeks to resemble the flavor and look of butter. Unlike margarine, which is often manufactured from
vegetable oils, butter is made from animal fats. Dairy fats make up most of the composition. Margarine is
high in polyunsaturated fats. Polyunsaturated fat, rather than saturated fat, has been demonstrated in tests
to be more beneficial reduce the risk of heart disease Margarine's heart-health advantages are frequently
touted. outnumber those of butter It contains both polyunsaturated and monounsaturated fat since
margarine is made from vegetable oils. These fats can reduce LDL (or "bad") cholesterol when
substituted by saturated fat. Thus, in terms of health, margarine is superior to butter
