1 / 32

Understanding the Obesity Epidemic: The Role of Lipids in American Diets

In today's lesson, we explore the obesity epidemic in America and the critical role lipids play in our diets. We aim for 80% mastery of the material and a 3-point increase on the ACT. Key topics include the structure and function of lipids, types of lipids, and their sources such as fats, oils, and trans fats. We'll learn how lipids contribute to long-term energy storage, insulation, and cell membranes, highlighting their importance for overall health. Join us in understanding how our dietary choices impact the obesity epidemic.

banyan
Télécharger la présentation

Understanding the Obesity Epidemic: The Role of Lipids in American Diets

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Do Now – 4 minutes • Define epidemic • What do you know about the obesity epidemic in America?

  2. Anatomy Unit Two: Building Blocks of Life

  3. What are we learning today? • Our goal for today is to learn about the structure and function of lipids • Our goal for this YEAR is • 80% mastery of material • 3 point increase on our ACT

  4. Lipids Sources • Commonly known as... FATS • Butter • Cheese • Oils • Peanut butter • Nuts • Fish • Meat

  5. Lipids Roles • Long-term energy storage • Insulation and cushioning • Cell Membranes • Hormones • Cholesterol

  6. Lipids Structure • ALL LIPIDS ARE HYDROPHOBIC (they hate water!) • This is why they don’t mix with water when you go to wash your hands • Three types • Regular lipids • Phospholipids • Steroids

  7. What are lipids made of? • Regular lipids.. • One glycerol group • Three fatty acids

  8. What are lipids made of? • Phospholipids • One glycerol group • 2 fatty acids + 1 phosphate group • Why is this important? • The outside of the cell is hydrophilic (likes water) • The inside of the cell is hydrophobic (dislikes water) • This makes for great MEMBRANES!

  9. What are lipids made of? • Steroids • 4 fused carbon rings • Examples • Cholesterol • Found in cell membranes • Hormones • Testosterone

  10. Lipids Structure • Unsaturated: Double bonds between carbon, liquid at room temp • Polyunsaturated (manydouble bond) • Monounsaturated (only one double bond • Saturated: Single bonds between carbon, solid at room temp, least healthy!

  11. Special Notes • Trans fats unsaturated fats that are HUMAN MADE • Your body doesn’t know how to deal with them! • They are BAD for you!!!

  12. Major Food Sources of Trans Fat for American Adults • (Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)

  13. Impact of the American diet • This study starts in 1985 – just before you were born

  14. Obesity Trends* Among U.S. AdultsBRFSS, 1985 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  15. Obesity Trends* Among U.S. AdultsBRFSS, 1986 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  16. Obesity Trends* Among U.S. AdultsBRFSS, 1987 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  17. Obesity Trends* Among U.S. AdultsBRFSS, 1988 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  18. Obesity Trends* Among U.S. AdultsBRFSS, 1989 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  19. Obesity Trends* Among U.S. AdultsBRFSS, 1990 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  20. Obesity Trends* Among U.S. AdultsBRFSS, 1991 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  21. Obesity Trends* Among U.S. AdultsBRFSS, 1992 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  22. Obesity Trends* Among U.S. AdultsBRFSS, 1993 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  23. Obesity Trends* Among U.S. AdultsBRFSS, 1994 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  24. Obesity Trends* Among U.S. AdultsBRFSS, 1995 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  25. Obesity Trends* Among U.S. AdultsBRFSS, 1996 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  26. Obesity Trends* Among U.S. AdultsBRFSS, 1997 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  27. Obesity Trends* Among U.S. AdultsBRFSS, 1998 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  28. Obesity Trends* Among U.S. AdultsBRFSS, 1999 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  29. Obesity Trends* Among U.S. AdultsBRFSS, 2000 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  30. Obesity Trends* Among U.S. AdultsBRFSS, 2001 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  31. In Class Activity • Read article out loud • Make a list of types of fats, how much they should be eaten, and where they come from

  32. Homework • None!

More Related