Second Session Study Guide 2

Second Session Study Guide

Lesson Two

(Unsaturated Fats)

 

Unsaturated fats can be mono-unsaturated or poly-unsaturated. All foods that contain fat have ALL three fats in them (saturated, mono-unsaturated and poly-unsaturated). A food is called by one of these names based on which fat is most abundant in the food. For example, we say olive oil is a mono-unsaturated fat because it is mostly mono-unsaturated fat but it contains poly-unsaturated and saturated fat as well.

 

Poly-unsaturated fats are liquid at room temperature (corn oil is always liquid). It is misleading to think that these oils lower cholesterol. It appears that they lower cholesterol when they REPLACE a saturated fat in your diet, like butter. The cholesterol level went down only because you took the butter out of your diet.

 

Olive oil is a mono-unsaturated fat and is liquid at room temperature but solid if you put it in the refrigerator. It has very little effect on total blood cholesterol.

 

The biggest problem with oil is that one tablespoon is 120 calories. It is VERY easy to consume a lot of calories when you use free oils.

 

Lesson Two Q and A

  1. What are the two categories of unsaturated fats?
  2. How can you easily tell whether a fat is saturated or unsaturated?
  3. Can olive oil lower cholesterol?
  4. What is the biggest drawback of consuming free oils?

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