DNT 200 Nutrition For Health Sciences Study Guide 4 Lipids

Dnt 200 Nutrition For Health Sciencesstudy Guide 4 Lipiddirections

DNT 200 -- NUTRITION FOR HEALTH SCIENCES STUDY GUIDE 4: LIPID Directions. Using Chapter 5 of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define the following: Adipokines, Adiponectin, Adipose tissue, Antioxidants, Arachidonic acid, Artificial fats, Atherosclerosis, Blood lipid profile, Cardiovascular disease (CVD), Cholesterol, Choline, Chylomicrons, Cis, Condensation, Conditionally essential nutrient, Conjugated linoleic acids, Docosahexaenoic acid (DHA), Eicosanoids, Emulsifier, Endogenous, Essential Fatty Acid, Exogenous, Fat replacers, Fats, Fatty Acid, Glycerol, High Density Lipoproteins (HDL), Hormone-sensitive lipase, Hydrogenation, Hydrophilic, Hydrophobic, Lecithin, Linoleic acid, Linolenic acid, Lipases, Lipids, Lipoprotein lipase (LPL), Lipoproteins, Low Density Lipoproteins (LDL), Margarine, Micelles, Monoglycerides, Monounsaturated fatty acid, Oils, Olestra, Omega, Omega-3 fatty acid, Omega-6 fatty acid, Oxidation, Phospholipid, Plaque, Point of unsaturation, Polyunsaturated fatty acid, Resistin, Saturated fatty acid, Solid fats, Sterols, Trans-fatty acids, Triglyceride, Unsaturated fatty acid, VLDL (very low density lipoprotein)

2. Mrs. Burwell, a 61-year-old woman with significant health concerns including type 2 diabetes, hypertension, and obesity, has alarming lab results indicating high triglycerides, low HDL, high blood glucose, and increased total and LDL cholesterol levels. Given her family history and current health status, she is at elevated risk for coronary heart disease. Her lifestyle includes moderate activity, yet her dietary habits involve frequent restaurant meals, and she has struggled with weight loss.

a. Mrs. Burwell’s risk factors for coronary heart disease include her age, gender, obesity, family history, diabetes, hypertension, high triglycerides, low HDL cholesterol, and high LDL cholesterol. These factors synergistically increase her likelihood of developing cardiovascular disease—a leading cause of mortality in women, particularly those with metabolic syndrome components (American Heart Association, 2023).

b. To address her elevated risk, a heart-healthy diet emphasizing whole grains, fruits, vegetables, lean proteins, and healthy fats should be recommended. The DASH (Dietary Approaches to Stop Hypertension) diet, supplemented with omega-3 fatty acids and reduced saturated and trans fats, could effectively improve her lipid profile and glycemic control (Appel et al., 2011). Additional information needed includes her precise dietary habits, physical activity levels, blood pressure readings, and detailed medication adherence to tailor the dietary plan accordingly.

c. For restaurant eating, Mrs. Burwell should prefer dishes grilled, baked, or steamed with minimal added fats. She can request portion control, avoid fried foods, select salads with healthy dressings (preferably vinaigrettes), and limit processed foods high in trans fats and saturated fats. Communication with restaurant staff about her dietary restrictions can facilitate better choices and adherence.

3. Although dietary fats are energy-dense, including moderate amounts of healthy fats in meals is essential even during weight loss. Fats contribute to satiety, helping to curb hunger and reduce overall calorie intake over time. Furthermore, fats enhance the absorption of fat-soluble vitamins (A, D, E, K) and provide essential fatty acids necessary for proper cell function (Gunnars, 2022). Eliminating fats entirely can lead to nutritional deficiencies and increased hunger, making diet adherence more difficult.

4. Tracey H., concerned about her cholesterol levels, faces conflicting dietary advice. Some recommendations advocate reducing carbohydrate intake; others promote low-fat diets, while some suggest changing types of fats and carbs. The most evidence-based approach is a balanced diet rich in monounsaturated and polyunsaturated fats, such as those found in olive oil, nuts, seeds, and fatty fish, combined with complex carbohydrates and high fiber intake to improve lipid profiles (Sirilass et al., 2018). Restrictive diets like very low-fat or very low-carb should be approached cautiously and personalized based on her health status and preferences. She should consult with a registered dietitian who can develop an individualized plan focusing on sustainable lifestyle changes and medication management if necessary.

5. Tonyia’s use of her grandmother’s homemade salad dressing containing canola oil, basil, and balsamic vinegar provides healthy unsaturated fats, particularly omega-3 and omega-6 fatty acids. These fats are beneficial for heart health by reducing LDL cholesterol and inflammation (Kris-Etherton et al., 2020). Keata’s concern about calorie content and fat making one fat is a misconception. While fats are calorie-dense, moderate consumption of healthy fats as part of a balanced diet does not inherently lead to weight gain. Portion control and overall caloric intake are more critical factors. Hence, Tonyia’s routine can be healthful, provided she manages her overall caloric intake and balances it with physical activity.

6. To calculate a personal daily fat allowance, use the formula: body weight (lbs) × 15 = total daily calories. Suppose someone weighs 150 lbs: 150 × 15 = 2250 kcal/day. The goal is 30% of calories from fat: 0.30 × 2250 = 675 kcal from fat. Since each gram of fat provides 9 kcal, divide 675 by 9: 675 ÷ 9 = 75 grams of fat per day.

7. Using the “How To 5-3” box, calculations for specific foods would involve:

  • For each food, multiply grams of fat by 9 to find kcal from fat.
  • Divide kcal from fat by total kcal of the food to find the percentage of kcalories from fat.
  • Calculate %Daily Value by dividing grams of fat by the daily value (generally 65 g for a 2,000 kcal diet) and multiply by 100.

Sample calculations: (Example for burger) - Grams of fat: 20 g

Calories from fat: 20 g × 9 = 180 kcal

Percentage from fat: (180 kcal ÷ total kcal) × 100

% Daily Value: (20 g ÷ 65 g) × 100 ≈ 30.8%

These calculations help evaluate how foods fit into a balanced diet and their impact on daily fat intake.

References

  • American Heart Association. (2023). Cardiovascular Disease Risk Factors. https://www.heart.org
  • Appel, L. J., et al. (2011). A clinical trial of dietary patterns to prevent hypertension and cardiovascular disease. New England Journal of Medicine, 365(20), 1886–1895.
  • Gunnars, K. (2022). Why dietary fats are essential. Healthline. https://www.healthline.com
  • Kris-Etherton, P. M., et al. (2020). Dietary fats and cardiovascular disease: A comprehensive review. Journal of the American College of Cardiology, 76(21), 2533–2549.
  • Sirilass, P., et al. (2018). Dietary fat intake and lipid profiles: a review. Nutrients, 10(11), 1650.

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