LECTURERS NAME: DR.

LOH SU PENG
PROGRAMME: BAC.IN BIOMEDICAL SCIENCES

NURSHAHIRA SULAIMAN NUR ADILA RAMLI MOHD ROHAIZAD MD. RODUAN NORERITA MUHAMAD YUNAN

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1. Travis eats steak and cheese subs everyday of the week. Explain the types of fats, as well as the properties of each type, that are found in these subs. Cheese is primarily saturated fatty and also animal fats are generally made up of this type of fat which is the type of fat that causes the liver to make more cholesterol. Saturated fat is composed of triglycerides in which most of the fatty acids are saturated. A saturated fatty acid (SFA) is fully loaded with hydrogen atoms and contains only single bond between its carbon atoms. Saturated fats will raise the LDL cholesterols which raise the risk of getting heart disease. Having high melting points, saturated fats are usually in solid forms at room temperature. SFA is found most in animal foods like meat, poultry, butter (which contain 66% SFA), and whole milk.

2. Jenny eats low-fat salads, yogurt or cereal at every meal, and she is feeling tired and more sensitive to cold temperatures. Explain what dietary factors may have caused some of the symptoms she experienced. All of the foods that Jenny ate almost contain very little amount of fats but high in glucose content. Glucose in the form of glycogen is not the bodys major form of energy. Glycogen stores large amount of water therefore it is heavy and bulky as we compared to fats. Fats are the major form of energy because they are packed tightly together without water molecules. So that relative to carbohydrate, much more fats can be stored in the space. Thats why she always feels tired. Furthermore, fats act as insulator in our body as it lies as adipose tissue. Without fats, our body more sensitive to cold temperature as it happened to Jenny.

3. Jenny and Travis ate salmon for dinner. What types of fat are found in this food? How does the fat found in salmon differ from that found in steak and cheese subs? Fish, especially fatty fish in salmon contain a type of fatty acid-omega-3s-not found in most other foods. When consumed regularly, these fatty acids protect the heart from unstable heart rhythms that can be fatal. They reduce the chance of sudden death and stroke, and improve the pattern of lipids in the blood. Omega-3 fatty acids are also

beneficial in type 2 diabetes, immune and inflammatory conditions such as rheumatoid arthritis, and may be helpful in some mental conditions. Omega-3s are involved in fetal and infant brain development. They accumulate in the retina of the eye where they are linked to visual function. Mothers provide these fatty acids to their infants during pregnancy and nursing from their own stores and by consuming fish. Our body cannot make omega-3 fatty acids, so you need to obtain them from foods. Seafood, particularly salmon, is the richest source of these nutrients. Consuming pink and red Alaska canned salmon is a convenient and effective way to boost the intake of omega-3s all year round. Unfortunately, more than 50 percent of the population is not getting enough N3 EFAs and may have a N3 EFA defficiency. N3 EFA is critical for eye, brain, and neurological function. Deficiencies of N3 EFAs can cause impaired brain function and decreased IQ. N3 EFAs is also a blood thinner that prevents platelet aggregation and strokes. Too much of anything is generally not good. Excessive N3 EFAs worsen diabetes and bleeding.N6 EFA is also important. It plays a major role in the texture and appearance of the skin and blood vessel structure. N6 EFA deficiency has a negative effect on the circulatory system. Symptoms include increased triglyceride, cholesterol, and blood pressure; hardening and obstruction of arteries; abnormal hair loss; increased urination; and skin disorders. Certain fish in particular are very rich in essential fatty acids(EFAs) . Sardines (about 3.3 grams of N3 EFA in three ounces) and mackerel (2.5 grams per 3 ounces) are good examples. For non-fish eaters, marine plants like seaweed also supply N3s, and health food stores carry oil supplements rich in N3. Many are not used to taking fish oil, which in high amounts, can cause a fishy burp. Because they're highly unsaturated (more so even than other polyunsaturated fats), N3s are very susceptible to oxidation and turn rancid rapidly, a metamorphosis that undermines their value to cell membranes. For that reason, fish oil supplementation should be accompanied by fat-soluble antioxidant vitamin E. Store your oils in the fridge as well as in opaque bottles will also slow down the oxidative process.Consuming an adequate amount of fish (8 to 10 ounces a week) is the easiest way to prevent any essential fatty acids deficiencies.

4. Olive oil and vinegar are used to flavor the salad. Explain some of the benefits associated with olive oil. Olive oil has high content of monounsaturated fatty acids and antioxidative substances. It offers protection against heart disease by controlling LDL cholesterol levels while raising HDL cholesterol levels. Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and

pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation. Extra virgin olive oil is particularly rich in the phenolic antioxidants as well as squalene and oleic acid, and high consumption of the foregoing in the diet provides considerable protection against colon, breast and skin cancer, coronary heart disease and aging by inhibiting oxidative stress. The researchers believe constituents of olive oil, such as flavonoids, squalene and polyphenols, may help to protect against cancer. Flavonoids and polyphenols are antioxidants, which help prevent cell damage from oxygen-containing chemicals called free radicals. There is a low incidence of skin cancer among Mediterranean populations, and olive oil consumption could be a contributing factor to this low cancer rate. Lycopene in tomato products have been suggested to be related to its antioxidant activity. Consumption of tomato products with extra virgin olive oil increase the absorption of lycopene into the body. The different oils did not affect the absorption of the lycopene into the body, but the tomato/olive oil combination generated increased plasma antioxidant activity by around 20%. Therefore one conclusion drawn from the research was that it would seem that consumption of tomato products with olive oil improves the antioxidant activity of the plasma.

5. Jenny spread margarine on her roll, although the cookies were baked with butter. Compare and contrast these two fat sources. Margerin are made of trans fat while butter are made of saturated fats. Therefore one hundred percent of the calories in both butter and margarine come from fat. Butter is made from animal fat and contains more saturated ("bad") fat than unsaturated ("good") fat. Saturated fats are associated with increased cholesterol in the body and may contribute to heart disease. Margarine, made from vegetable oils, contains higher amounts of the "good" fats, monounsaturated and polyunsaturated fats. The presence of these "good" fats may make margarine appear more advantageous, but the production of margarine - which involves adding hydrogen atoms to the vegetable oil - changes the structure of some of the polyunsaturated fatty acids into trans fatty acids, or trans fats. Trans fats may act the same way in the body as saturated fat by contributing to high blood pressure and heart disease. Many spread manufacturers have recently made several changes to their products to make them more heart-healthy. Now some margarines contain reduced amounts of trans fats; similarly, butter is being produced with reduced saturated fat, cholesterol and calories. Trans fats are one of the four main types of fats found in our food supply (along with

saturated fats, monounsaturated and polyunsaturated fats.) They are the only "artificial" fat in our diet. Unlike other fats, trans fats are formed when liquid oils are made into solid fats like shortening or hard margarine. Hydrogenation (adding hydrogen to vegetable oil) increases the shelf life of foods containing these fats. Like saturated fats (found in meat and dairy as well as palm and coconut oils), trans fats raise the LDL (or "bad") cholesterol that makes you vulnerable to heart attacks. But trans fats also lower your HDL (or "good") cholesterol. What's more, new research shows they may lead to inflammation inside arteries, as well as weight gain around the middle a precursor to diabetes. Trans fats have been so popular because partial hydrogenation raises the melting point of fat, producing a semisolid material that is more desirable for baking than liquid oils. More importantly, these fats are much cheaper than the animal fats traditionally favored by cooks and bakers, such as butter or lard. While these synthetic fats have no nutritional value, it's important to note that natural fats, such as those found in olive oil, butter or even a grilled pork chop, are an important source of energy for the body. Fat helps the body absorb vitamins A, D, E, and K, and carotenoids. When eaten in moderation, healthy fats are important for proper growth and development especially for babies up to 2 years old. 6. Jennys mother has been watching her cholesterol. She was warned not to eat the cookies because they were made with butter, which contain cholesterol. However, chocolate chip cookies contain other sources of cholesterol. What are they? (Ingredients: Flour, sugar, eggs, butter, milk, vanilla, baking powder, milk chocolate chips.) Apart from butter, eggs, milk and milk chocolate chips are also the source of cholesterol contain in the cookies. Foods derived from both animals and plants contain sterols, but only those from animals contain cholesterol such as meats, eggs, fish, poultry and dairy products.