Fat and Your Diet: The Finishing Touch
Published: September 09, 2016
You’ve heard that you shouldn’t eat too many eggs because they are high in cholesterol, but someone else told you that eggs are good for you.
What are MUFAs and PUFAs? How much fat do you need anyway? What about fat substitutes?
If you are you confused about the fat in your food it is not surprising and it may be tempting to eliminate as much fat from your diet as you can. However, a no fat diet or a diet that is too low in fat is as detrimental to health as a high fat diet.
Although your body can synthesise the majority of lipids that your body requires there are two fatty acids, omega-3 and omega-6 fatty acids, which your body cannot synthesise and which must be obtained from your diet.
These essential fatty acids are associated with other dietary fats which are available in a wide variety of foods and are necessary for good health.
Fats (lipids) have many functions within your body in addition to being a major source of energy. Dietary fat also provides taste and satiety, and helps your body absorb essential fat soluble vitamins.
This course will provide you with, and guide you through information about fat in relation to diet and health so that you are better prepared to make health related decisions about the fat in your diet.
- An overview of the different types of dietary fats
- Your fat requirement
- Your fat requirement in terms of real food
- Fitting fat into your eating for health plan
Whether you want to know more about the fats in your eating for health plan, are concerned that you are not getting enough essential fat, or worried that you are getting too much fat this course is for you.
Sign up and learn how to put the finishing touches to your eating for health plan with enough, but not too much dietary fat.
Horton et al. (2002). Principles of Biochemistry (3rd Ed.). Upper Saddle River, NJ. Prentice Hall
Gropper, S.S., Smith, J.L. & Groff, J.L. (2005). Advanced Nutrition and Human Metabolism (4thEd.). Belmont, CA: Thomson Wadsworth.
Whitney, E. & Rady Rolfes, S. (2005). Understanding Nutrition. Belmont, CA: Thomson Wadsworth