Fat uses
- A source
of energy
- Energy
store
- Essential
fatty acids – Dietary fats that are essential for growth development
and cell functions
- Proper
functioning of nerves and brain-
- Maintaining
healthy skin and other tissues. All our body cells need to contain
some fats as essential parts of cell membranes,
- Transporting
fat-soluble vitamins A, D, E and K through the bloodstream to where
they are needed
- Forming steroid
hormones needed to regulate many bodily processes
Facts about fat
- Fats
are filling, they can help curb overeating.
- Health risks
are higher when you tend to carry fat around abdomen rather than hips and
thighs
- Cutting calories is the key to weight loss and not a imbalanced low
fat diet
- Fat
intake depends on
- The amount of
fat as a percentage of required calorie consumption ( how to calculate my calorie requirements )
and
- The mix of
fats
General guidelines
The
key is to eat more good fats- monounsaturated fats and polyunsaturated
fats and less bad fats-Trans fats and saturated fats. are
bad for you because they raise your cholesterol and increase your risk for
heart disease.
- Try to eliminate trans fats from your diet.
- Limit your intake of saturated fats
- Eat omega-3 fats every day
- Keep
total fat intake to 20-35% of calories ( How to calculate my calorie requirements )
- Limit
saturated fats to less than 10% of your calories (200 calories for a 2000
calorie diet)
- Limit
trans fats to 1% of calories (20 calories per day for a 2000 calorie diet)
What to consume
o
Eat less red meat (beef, pork, or
lamb) and more fish and chicken
o
Go for lean cuts of meat, and
stick to white meat, which has less saturated fat.
o
Bake, broil, or grill instead of
frying.
o
Remove the skin from chicken and
trim as much fat off of meat as possible before cooking.
GOOD FATS
|
|
Monounsaturated
fat
|
Polyunsaturated fat
|
·
Olive oil
·
Canola oil
·
Sunflower oil
·
Peanut oil
·
Sesame oil
·
Avocados
·
Olives
·
Nuts (almonds,
peanuts, macadamia nuts, hazelnuts, pecans, cashews)
·
Peanut butter
|
· Soybean oil
· Corn oil
· Safflower oil
· Walnuts
· Sunflower,
sesame, and pumpkin seeds
· Flaxseed
· Fatty fish
(salmon, tuna, mackerel, herring, trout, sardines)
· Soymilk
· Tofu
|
BAD FATS
|
|
Saturated
fat
|
Trans fat
|
o
High-fat cuts of
meat (beef, lamb, pork)
o
Chicken with the
skin
o
Whole-fat dairy
products (milk and cream)
o
Butter
o
Cheese
o
Ice cream
o
Palm and coconut
oil
o
Lard
|
o Commercially-baked
pastries, cookies, doughnuts, muffins, cakes, pizza dough
o Packaged snack
foods (crackers, microwave popcorn, chips)
o Stick margarine
o Vegetable
shortening
o Fried foods
(French fries, fried chicken, chicken nuggets, breaded fish)
o Candy bars
|
Appearance-wise, saturated fats and Trans fats tend to be solid at room
temperature (think of butter or traditional stick margarine), while
monounsaturated and polyunsaturated fats tend to be liquid (think of olive or
corn oil).
References
- http://www.helpguide.org/articles/healthy-eating/choosing-healthy-fats.htm
- http://www.eatbalanced.com/why-eat-balanced/why-do-we-need-fat/