{"id":186,"date":"2019-12-12T12:58:19","date_gmt":"2019-12-12T17:58:19","guid":{"rendered":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/chapter\/introduction-6\/"},"modified":"2024-12-17T11:39:33","modified_gmt":"2024-12-17T16:39:33","slug":"introduction-6","status":"publish","type":"chapter","link":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/chapter\/introduction-6\/","title":{"raw":"Introduction","rendered":"Introduction"},"content":{"raw":"<blockquote>&nbsp;<\/blockquote>\r\n\r\n<hr \/>\r\n\r\n<img class=\"aligncenter size-full wp-image-1228\" src=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-scaled.jpg\" alt=\"\" width=\"2560\" height=\"2004\" \/>\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"textbox learning-objectives\">\r\n<h1>Learning Objectives<\/h1>\r\nBy the end of this chapter, you will be able to:\r\n<ul>\r\n \t<li style=\"font-weight: 400\">Describe the lipids found in food.<\/li>\r\n \t<li style=\"font-weight: 400\">\r\n<div>Discuss how fatty acids are classified and how saturation can affect a fatty acid\u2019s shape and form<\/div><\/li>\r\n \t<li style=\"font-weight: 400\">Describe the function and role of lipids in the body.<\/li>\r\n \t<li>\r\n<div>Compare the two types of essential fatty acids<\/div><\/li>\r\n \t<li style=\"font-weight: 400\">Describe the process of lipid digestion, absorption, and transport.<\/li>\r\n \t<li>Summarize the recommended dietary intakes for fat.<\/li>\r\n \t<li>Discuss the relationships between dietary fat and cardiovascular disease.<\/li>\r\n \t<li style=\"font-weight: 400\">Describe tools and methods for balancing your diet with lipids.<\/li>\r\n \t<li>Identify recommendations for the prevention or treatment of cardiovascular disease.<\/li>\r\n<\/ul>\r\n<\/div>\r\nHistorical Indigenous diets have typically been comprised of traditional foods that are high in animal protein, nutrient-rich, and low in fat or high in marine sources of fat. [footnote]Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44[\/footnote]\r\n\r\nTraditional Indigenous diets help to provide a healthy dietary pattern of fats by increasing the consumption of omega-3 fatty acids and decreasing the consumption of saturated fatty acids.[footnote]Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44[\/footnote] For example, marine sources of fat such as salmon are rich in omega-3 fatty acids which decrease the risk of cardiovascular disease.\r\n<div class=\"textbox textbox--key-takeaways\"><header class=\"textbox__header\">\r\n<h3 class=\"textbox__title\">Indigenous Diets and Health<\/h3>\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n\r\nDid you know that a report provided by the <a href=\"https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44\">National Collaborating Centre of Aboriginal Health<\/a> in Canada highlighted that:\r\n\r\n\"<em>Higher dietary omega-3 fatty acids have been linked to decreased levels of psychological distress in Inuit women, and the suggestion is emerging that dietary factors such as omega-3, folate and vitamin B12 may be important in the mental health of circumpolar peoples<\/em>.\"\r\n\r\nWhile the mechanisms responsible for how nutrition may play a role in mental health and biology are inseparable from the cultural and social aspects of traditional lifestyles, this provides interesting insight into the importance of supporting those wishing to follow a traditional Indigenous diet.\r\n\r\n<\/div>\r\n<\/div>\r\nLipids are important molecules that serve different roles in the human body. A common misconception is that fat is simply fattening. However, fat is probably the reason we are all here. Throughout history, there have been many instances when food was scarce. Our ability to store excess caloric energy as fat for future usage allowed us to continue as a species during these times of famine. Hence normal fat reserves are a sign that metabolic processes are efficient and a person is healthy.\r\n\r\nLipids are a family of organic compounds that are mostly insoluble in water. Composed of fats and oils, lipids are molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and oxygen. Lipids can be used for energy and function as energy storehouses, serve as structural components of cell membranes, insulate and protect our organs, and transport fat-soluble vitamins.\r\n\r\nThe three main types of lipids are triglycerides, phospholipids, and sterols. Triglycerides make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. We commonly call the triglycerides in our food \u201cfats\u201d and \u201coils.\u201d Fats are lipids that are solid at room temperature, whereas oils are liquid. As with most fats, triglycerides do not dissolve in water. The terms \"fats\", \"oils\", and \"triglycerides\" are discretionary and can be used interchangeably. In this chapter, when we use the word fat, we are referring to triglycerides.\r\n\r\nPhospholipids are water-soluble and are found in both plants and animals. Phospholipids are crucial for building the protective barrier, or membrane, around your body\u2019s cells. In fact, phospholipids are synthesized in the body to form cell and organelle membranes. In blood and body fluids, phospholipids form structures in which fat is enclosed and transported throughout the bloodstream.\r\n\r\nSterols are the least common type of lipid. Cholesterol is perhaps the best well-known sterol. Though cholesterol has a notorious reputation, the body gets only a small amount of its cholesterol through food\u2014the body produces most of it. Cholesterol is an important component of the cell membrane and is required for the synthesis of sex hormones, vitamin D, and bile salts.\r\n\r\nLater in this chapter, we will examine each of these lipids in more detail and discover how their different structures function to keep your body working.\r\n\r\n&nbsp;\r\n\r\n[caption id=\"attachment_185\" align=\"aligncenter\" width=\"960\"]<img class=\"size-full wp-image-185\" src=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7.png\" alt=\"Our dietary intake (%) and sources of triglycerides, phospholipids, and sterols\" width=\"960\" height=\"720\" \/> Figure 5.1 Types of lipids.[\/caption]","rendered":"<blockquote><p>&nbsp;<\/p><\/blockquote>\n<hr \/>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1228\" src=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-scaled.jpg\" alt=\"\" width=\"2560\" height=\"2004\" srcset=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-scaled.jpg 2560w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-300x235.jpg 300w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-1024x802.jpg 1024w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-768x601.jpg 768w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-1536x1202.jpg 1536w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-2048x1603.jpg 2048w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-65x51.jpg 65w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-225x176.jpg 225w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2019\/12\/brandon-enPHTN3OPRw-unsplash-350x274.jpg 350w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"textbox learning-objectives\">\n<h1>Learning Objectives<\/h1>\n<p>By the end of this chapter, you will be able to:<\/p>\n<ul>\n<li style=\"font-weight: 400\">Describe the lipids found in food.<\/li>\n<li style=\"font-weight: 400\">\n<div>Discuss how fatty acids are classified and how saturation can affect a fatty acid\u2019s shape and form<\/div>\n<\/li>\n<li style=\"font-weight: 400\">Describe the function and role of lipids in the body.<\/li>\n<li>\n<div>Compare the two types of essential fatty acids<\/div>\n<\/li>\n<li style=\"font-weight: 400\">Describe the process of lipid digestion, absorption, and transport.<\/li>\n<li>Summarize the recommended dietary intakes for fat.<\/li>\n<li>Discuss the relationships between dietary fat and cardiovascular disease.<\/li>\n<li style=\"font-weight: 400\">Describe tools and methods for balancing your diet with lipids.<\/li>\n<li>Identify recommendations for the prevention or treatment of cardiovascular disease.<\/li>\n<\/ul>\n<\/div>\n<p>Historical Indigenous diets have typically been comprised of traditional foods that are high in animal protein, nutrient-rich, and low in fat or high in marine sources of fat. <a class=\"footnote\" title=\"Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44\" id=\"return-footnote-186-1\" href=\"#footnote-186-1\" aria-label=\"Footnote 1\"><sup class=\"footnote\">[1]<\/sup><\/a><\/p>\n<p>Traditional Indigenous diets help to provide a healthy dietary pattern of fats by increasing the consumption of omega-3 fatty acids and decreasing the consumption of saturated fatty acids.<a class=\"footnote\" title=\"Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44\" id=\"return-footnote-186-2\" href=\"#footnote-186-2\" aria-label=\"Footnote 2\"><sup class=\"footnote\">[2]<\/sup><\/a> For example, marine sources of fat such as salmon are rich in omega-3 fatty acids which decrease the risk of cardiovascular disease.<\/p>\n<div class=\"textbox textbox--key-takeaways\">\n<header class=\"textbox__header\">\n<h3 class=\"textbox__title\">Indigenous Diets and Health<\/h3>\n<\/header>\n<div class=\"textbox__content\">\n<p>Did you know that a report provided by the <a href=\"https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44\">National Collaborating Centre of Aboriginal Health<\/a> in Canada highlighted that:<\/p>\n<p>&#8220;<em>Higher dietary omega-3 fatty acids have been linked to decreased levels of psychological distress in Inuit women, and the suggestion is emerging that dietary factors such as omega-3, folate and vitamin B12 may be important in the mental health of circumpolar peoples<\/em>.&#8221;<\/p>\n<p>While the mechanisms responsible for how nutrition may play a role in mental health and biology are inseparable from the cultural and social aspects of traditional lifestyles, this provides interesting insight into the importance of supporting those wishing to follow a traditional Indigenous diet.<\/p>\n<\/div>\n<\/div>\n<p>Lipids are important molecules that serve different roles in the human body. A common misconception is that fat is simply fattening. However, fat is probably the reason we are all here. Throughout history, there have been many instances when food was scarce. Our ability to store excess caloric energy as fat for future usage allowed us to continue as a species during these times of famine. Hence normal fat reserves are a sign that metabolic processes are efficient and a person is healthy.<\/p>\n<p>Lipids are a family of organic compounds that are mostly insoluble in water. Composed of fats and oils, lipids are molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and oxygen. Lipids can be used for energy and function as energy storehouses, serve as structural components of cell membranes, insulate and protect our organs, and transport fat-soluble vitamins.<\/p>\n<p>The three main types of lipids are triglycerides, phospholipids, and sterols. Triglycerides make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. We commonly call the triglycerides in our food \u201cfats\u201d and \u201coils.\u201d Fats are lipids that are solid at room temperature, whereas oils are liquid. As with most fats, triglycerides do not dissolve in water. The terms &#8220;fats&#8221;, &#8220;oils&#8221;, and &#8220;triglycerides&#8221; are discretionary and can be used interchangeably. In this chapter, when we use the word fat, we are referring to triglycerides.<\/p>\n<p>Phospholipids are water-soluble and are found in both plants and animals. Phospholipids are crucial for building the protective barrier, or membrane, around your body\u2019s cells. In fact, phospholipids are synthesized in the body to form cell and organelle membranes. In blood and body fluids, phospholipids form structures in which fat is enclosed and transported throughout the bloodstream.<\/p>\n<p>Sterols are the least common type of lipid. Cholesterol is perhaps the best well-known sterol. Though cholesterol has a notorious reputation, the body gets only a small amount of its cholesterol through food\u2014the body produces most of it. Cholesterol is an important component of the cell membrane and is required for the synthesis of sex hormones, vitamin D, and bile salts.<\/p>\n<p>Later in this chapter, we will examine each of these lipids in more detail and discover how their different structures function to keep your body working.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_185\" aria-describedby=\"caption-attachment-185\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-185\" src=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7.png\" alt=\"Our dietary intake (%) and sources of triglycerides, phospholipids, and sterols\" width=\"960\" height=\"720\" srcset=\"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7.png 960w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7-300x225.png 300w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7-768x576.png 768w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7-65x49.png 65w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7-225x169.png 225w, https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-content\/uploads\/sites\/1850\/2023\/01\/image7-350x263.png 350w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-185\" class=\"wp-caption-text\">Figure 5.1 Types of lipids.<\/figcaption><\/figure>\n<div class=\"media-attributions clear\" prefix:cc=\"http:\/\/creativecommons.org\/ns#\" prefix:dc=\"http:\/\/purl.org\/dc\/terms\/\"><h2>Media Attributions<\/h2><ul><li about=\"https:\/\/unsplash.com\/photos\/enPHTN3OPRw\"><a rel=\"cc:attributionURL\" href=\"https:\/\/unsplash.com\/photos\/enPHTN3OPRw\" property=\"dc:title\">Fish in the water<\/a>  &copy;  <a rel=\"dc:creator\" href=\"https:\/\/unsplash.com\/@greener_30?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\" property=\"cc:attributionName\">Brandon<\/a>    is licensed under a  <a rel=\"license\" href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\">CC BY (Attribution)<\/a> license<\/li><\/ul><\/div><hr class=\"before-footnotes clear\" \/><div class=\"footnotes\"><ol><li id=\"footnote-186-1\">Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44 <a href=\"#return-footnote-186-1\" class=\"return-footnote\" aria-label=\"Return to footnote 1\">&crarr;<\/a><\/li><li id=\"footnote-186-2\">Earle L. Traditional Aboriginal Diets and Health [Internet]. 2011 [cited 2023 Feb 15]. Available from: https:\/\/www.nccih.ca\/495\/Traditional_Aboriginal_diets_and_health_.nccih?id=44 <a href=\"#return-footnote-186-2\" class=\"return-footnote\" aria-label=\"Return to footnote 2\">&crarr;<\/a><\/li><\/ol><\/div>","protected":false},"author":1806,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[48],"contributor":[],"license":[],"class_list":["post-186","chapter","type-chapter","status-publish","hentry","chapter-type-standard"],"part":183,"_links":{"self":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapters\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/wp\/v2\/users\/1806"}],"version-history":[{"count":18,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapters\/186\/revisions"}],"predecessor-version":[{"id":2697,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapters\/186\/revisions\/2697"}],"part":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/parts\/183"}],"metadata":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapters\/186\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/pressbooks\/v2\/chapter-type?post=186"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/wp\/v2\/contributor?post=186"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/pressbooks.bccampus.ca\/humannutrition\/wp-json\/wp\/v2\/license?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}