Name:________________________________________________Period:_______ Score_______/_______
Food & Nutrition
Unit 4:
Lipids
PERFORMANCE OBJECTIVE 7
Actively participate in the preparation of a low-fat food. Compare the nutritional content
and cost of a comparable high-fat food vs. the low-fat food.
STANDARD 4
Students will identify the sources and functions of proteins and lipids (fats and oils) and apply
appropriate food preparation techniques.
Objective 4: Identify lipids (fats and oils), their sources, functions and related health
concerns. *STEM (Math/Science/Biology)
a. Identify the functions of fats:
b. Explain the role of cholesterol, including HDL and LDL factors. (High levels of LDL
cholesterol is one factor related to heart disease and obesity.)
c. Identify the differences between saturated, monounsaturated, polyunsaturated and
trans-fatty acids. Discuss the effect of each type of lipid on HDL and LDL levels.
d. Identify and calculate the caloric content of lipids (9 calories per gram) and methods
of lowering lipid content of prepared foods.
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Lipids
Fat is...
-The most ______________________ sources of food energy.
-There are _____ calories in every gram of fat.
-Lipids that are ____________ at room temperature are called ____________.
*Examples:
-Lipids that are _____________ at room temperature are called ____________.
*Examples:
Functions of lipids...
-Carries vitamins ___________________ through the body.
-Provides a ________________ store of energy.
-Promotes healthy _____________ and normal ____________ growth.
-Acts like a ______________ protect your heart, liver and other vital organs.
-It is a heat regulator and ________________
-Adds ______________ to your food.
-It helps you feel _________ longer.
Calculate Personal Fat Intake:
Your weight ___________
X ___________ (Your activity level- 11, 13, 15 or 18)
= ___________
Take your total and divide by 30. Your total daily fat intake (in grams) = _______
What is Cholesterol?
-It is a “______________” substance present in all cells essential for body processes.
-It helps with the digestion of fat and the production of _____________________.
-Adults _______________ all the cholesterol they need, mostly in the liver.
-All _________________ also have the ability to manufacture cholesterol.
Cholesterol in foods...
-Because animals make cholesterol, if you eat any animal product including
____________, _____________ and __________, you will be consuming some “extra”
cholesterol.
-Other foods high in cholesterol include:
*Egg yolks, Liver/Organ meats, and shellfish
LDL’s and HDL’s...
-A certain amount of cholesterol __________________ in the blood. It does not float
through the bloodstream on its own, but in chemical ________________ called
_______________________. There are 2 kinds of lipoproteins:
*
*
Low-Density Lipoproteins (Commonly called “Losers” or “Bad” Cholesterol)…
-Takes cholesterol ____________ the _________________ to wherever it is needed in the
body.
-If too much LDL cholesterol is circulating, it can __________________ on the
______________ walls.
-This build-up ____________________ the risk of heart disease, strokes and obesity.
2
High-Density Lipoproteins (Commonly called “Hero’s” or “Good” Cholesterol)...
-Picks up excess cholesterol and takes it ____________ to the ______________ keeping it
from causing harm.
Too Much Fat
High lipid/fat diets are link to:
-Increased _________________
-______________ disease
- Obesity
- Cardiovascular related problems.
Ways to Lower Fat and Cholesterol
- _____________________.
o Replace saturated fat with _____________________ fats in the diet.
o Choose _______ cuts of meat.
o ____________, ____________, or ___________ foods instead of cooking them
in oil or fat.
o Season vegetables with _____________ and _____________ rather than with
sauces, butter, or margarine.
o Try __________________ on salads or use limited amounts of oil-based
dressings.
o To reduce saturated fats, use __________________ instead of butter in
baked products and, when possible, use _______ instead of shortening.
o Replace ______________ milk with ___________ or ____________ milk in
puddings, soups and baked products.
o Substitute plain low-fat ______________ in recipes that call for sour cream or
mayonnaise.
o Remove ________________ from poultry before cooking.
o Replace _______________ with more egg whites.
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Types of Fats
-Fatty Acids: Organic acid units that _________________________________
There are 3 Types
Saturated
Polyunsaturated
Monounsaturated
What does it do to
cholesterol levels?
Food Sources
o Each type of fat has a ______________________ on cholesterol levels.
 A good rule of thumb...
o Fats that are ____________ at room temp are made up mainly of
_________________ fatty acids.
o Fats that are ____________ at room temp are made up mainly of
_________________ fatty acids.
 Other “essential” fatty acids...
 ______________ Acid and ______________ Acid
o They are called “essential” because the body ____________ manufacture
them.
o They must be supplied by the _______________ a person eats.
o They are both ________unsaturated fatty acids.
o They are found in the natural oils of ____________ and __________.
o The body needs them for its _________________________, including the
production of various ________________.
 Hydrogenation...
o The process in which missing _______________________ are added to an
unsaturated fat to make it _________________ in texture.
o This forms a new type of fatty acid called
_______________________.
o Trans-fatty acids have many of the same properties as
____________ fats.
Visible fat=
Invisible fat=
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Recipes and Lab Evaluations
Low Fat Chocolate Chip Cookies
Ingredients:
 1 ½ cup flour
 ¾ tsp. Baking soda
 ¾ tsp. salt
 ½ cup sugar
 ½ cup brown sugar
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2 T. margarine
¾ tsp. Vanilla
1 egg white
¼ cup nonfat yogurt
½ cup chocolate chips
Directions:
Preheat oven to 350. In a mixing bowl combine flour, baking soda, and salt. In a separate
bowl cream brown sugar, sugar, and margarine; add vanilla, egg white and nonfat yogurt.
Then add the flour mixture. Beat until well combined. Stir in chocolate chips. Drop by
teaspoons onto a cookie sheet. Bake for 10-12 minutes. *Note bigger cookies take longer to
bake.
Lab evaluation
1. What measuring tools did you use to get ¾ tsp.?
2. Circle the ingredients that contain fat in the recipe.
3. Does sugar contain fat?
4. Is there any cholesterol in this recipe?
5. List 2 functions of fat
1.
2.
6. What other nutrient does fat help?
7. 1 gram of fat = __________ calories.
8. LDL’s and HDL’s are two types of __________.
9. LDL’s are the __________ cholesterol.
10. HDL’s are the __________ cholesterol.
11. Cholesterol is only found in __________ products.
12. Cook with more __________ than butter to reduce cholesterol.
5
Homemade Butter
Ingredients:
-
1/2 C Heavy Cream
1 Jar
1 Marble
Salt as desired
Directions:
1. Pour cream into jar and add the marble. Seal jar shut and wrap with a towel to help
dull the noise of the marble.
2. Shake. Shake. Shake. Should take about 10 minutes.
3. If the butter is shaken too much it turns to a whipped butter.
4. Drain off the liquid and add desired salt to the solid butter. Stir.
5. Spread on bread and enjoy!
Lab evaluation
1. What type of fat is vegetable oil?
2. What type of fat is Heavy Cream?
3. Corn Oil and Soybean oil are examples of what fat?
4. Which type of fat is the healthiest?
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Homemade Ricotta & Alfredo Sauce
Odd Groups = Alfredo Sauce and 8 Shells
Even Groups = Ricotta and 8 Shells
Alfredo Sauce:
Ingredients:
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¼ c. Butter
2 T. Flour
¾ c. Half-Half
½ C. 2% Milk
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1/3 C. Romano Cheese
1/4 tsp. Salt
2 Springs Parsley minced
¼ clove of garlic minced
Directions:
1.
2.
3.
4.
5.
6.
7.
In a medium saucepan, melt the butter over medium heat.
Add the garlic to the butter and stir to blend flavors.
Remove the pan from the heat.
Add the flour to the butter mixture and stir to make a roux (thickening agent).
Whisk the milk, half-half, and spices (salt, parsley, and garlic) into the mixture.
Place the pan back on the stove on medium heat.
Bring mixture to a slow boil. Wisk and heat through until the sauce thickens. Stir
constantly to prevent SCORCHING.
8. Once the sauce is thickened, remove from heat. Immediately add the cheese and
whisk until the cheese is melted and sauce is smooth.
Prepare 8 shells using your best past making skills
Homemade Ricotta Cheese
Ingredients:
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1 qt whole milk = __________ cups
1/8 cup apple cider vinegar
2 basil leaves (minced)
3 springs parsley (minced)
¼ clove of garlic minced
Directions:
1. Bring milk to a rolling boil on medium heat stirring constantly to prevent SCORCHING.
2. Remove from heat and stir in the apple cider vinegar.
a. The milk will coagulate
3. Pour the newly formed curd into a cheesecloth-lined colander.
4. Press lightly with the back of a wooden spoon to promote draining.
5. Place the cheese in a bowl and add basil, parsley, garlic.
6. Prepare 8 shells using your best past making skills
7. Spoon ricotta cheese into cooked shells.
8. Top with Alfredo sauce.
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