Question

1. LIpids/Fats Review: Describe or draw/picture, list food sources, discuss/rank for heart health:

Saturated fats

Monounsaturated fats

Polyunsaturated fats

Trans fats

Omega 3s

2. Lipoprotein Review: Describe the composition of each; and explain if these should be higher or lower, in a blood draw, in regards to heart health.

Chylomicrons

VLDL

LDL

HDL

3. Heart Disease:

What should a diet designed for heart health and to lower cholesterol include and why, so as to lower risk?

and what should this diet not include and why?

Also, find a YouTube and or/article on a heart healthy diet to share, and evaluate.

Answer 1

fatty acids consists of chains of carbon atoms bonded together by chemical bonds. On the terminal end of the carbon chain is a Methyl group containing carbon and hydrogen atoms. On the other side, is a carboxyl group, meaning it contains carbon, oxygen and hydrogen atoms. The chemical bonds between carbon atoms can be single or double bonds. These determines whether a fatty acid is saturated or unsaturated fatty acids.

1. A) SATURATED FATS:

A saturated fat is a type of fat in which the fatty acid have all or predominantly single bonds. Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream and fatty meals and oils such as coconut and palm oils. Eating food that contains saturated fats raises the level of cholesterol in the blood. High levels of LDL (Low Density Lipoprotein) cholesterol in the blood increases the risk of heart and stroke diseases.

B) MONOUNSATURATED FATS:

Monounsaturated fatty acids have one double bond in the fatty acid chain with all others contains carbon atoms with single bonded. These fats are good for health because it helps to lower low density lipoprotein and cholesterol levels. They are found in natural foods such as red meat, whole milk products, nuts and fruits such as olives and avocados.

C) POLYUNSATURATED FATS: Polyunsaturated fats have constituent hydrocarbon chain possessed with two or more carbon-carbon double bonds. This fatty acids are also considered as good for health. Usually, it is considered that fats should not be consumed excessively. Unsaturated fatty acids ( monounsaturated and polyunsaturated fatty acids) are preferred more than saturated fatty acids. Foods that are high in polyunsaturated fatty acids are plant-based oils such as soybean oils, corn oil and sunflower oil and other fatty foods such as salmon, herring and trout.

D) OMEGA 3 FATTY ACIDS: These fatty acids have a double band 3 carbons away from the methyl carbon and is also a polyunsaturated fatty acids. Foods high in this group is salmon, trout, walnut, flaxseed oil, and other foods like shrimp, tuna, catfish, cod and spinach. It reduces the risk for sudden cardiac diseases. It also improves the blood lipid level, both cholesterol and triglycerides and decreases the risk of coronary heart disease.

2. CHYLOMICRONS: It is a droplet of fat present in the blood or lymph after absorption from the small intestine. It consists of triglycerides, phospholipids, cholesterol and proteins. When there is a larger portion of the triacyglycerol core have been hydrolyzed, chylomicrons are formed and are transformed from the GI tract to muscles, adipose tissue and then taken by the liver.

VLDL ( ) It has high content of triglycerides. It helps to transport endogenous triacylglycerols from the liver to various tissues.

LDL ( LOW DENSITY LIPOPROTEIN): It is a reminant of VLDL, still have lots of cholesterol in which it delivers to tissue, particularly to the endothelial lining. It causes atherosclerosis in humans. It has less triglycerides and more protein content and also have highest content of cholesterol. It carries bad cholesterol. So, higher levels of this cholesterol in the blood cause an increased risk for heart diseases.

HDL ( HIGH DENSITY LIPOPROTEIN): It helps to remove triglycerides and cholesterol from peripheral tissue to back to liver. It is usually good cholesterol. It has lowest triglyceride and have highest protein content. It reduces the risk for cardiovascular diseases because of the presence of good cholesterol.

3. A dietary change is designed to reduce the cholesterol levels and also to reduce the risk of heart related diseases. It alone have the ability to change a person's risk of cardiovascular diseases from a high-risk category to a lower-risk category.