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Презентация на тему Fats and oils
Содержание
- 2. MacronutrientsProteinsCarbohydratesFatsMacro nutrients
- 3. What is fat?It’s a combination of glycerin and fatty acids1 g of fat = 9 kcal
- 4. What does fat do for us?Provide energyCarry
- 5. Classificationexception:
- 6. Types of Fats
- 7. Trans fatsTrans fats, also known as partially hydrogenated
- 8. Trans fatsOn 16 June 2015, the FDA
- 9. «Street light» of fat usefulnessBetter to exclude:TransfatsLimit:Saturated fatsOmega 6Increase:Omega 3Omega 9
- 10. TransfatsMargarine Butter with plant additivesCookies, candiesRefines oils Mayonnaise Dried crust Fried potato Well fried food
- 11. Oil Production Valuable fat acids Vitamins MineralsCold extractionPlant oilSavedBrockenRefined oilHot extractionExtraction(solvent)Non-refined fresh oil
- 12. Transfats. InfluenceAre very sticky and stay on
- 13. Saturated fatsAre found in animal products (exception
- 14. Omega-6Essential fat acid (extra virgin oils)
- 15. Omega-3Flax, hempseed, rape oilSeeds, grainsNutsSea fishFish oil in capsules
- 16. How can Omega 3 be produced?
- 17. Omega-3. INFLUENCECell membranes (brains, nerves)Clean vessels from plagues (heart)Anti-inflammation effect (hormonal balance)Increase insulin sensitiveness
- 18. Omega-9. INFLUENCEDoesn’t influence on hormonal balanceCleans vesselsDoesn’t oxidize while cooking food
- 19. Omega-3 vs Omega-6NATURAL BALANCE OMEGA-3 AND
- 20. Oil comparison
- 21. Balance of FatsFat acid Omega 3 should
- 22. HerbalifelineTHE COMPLEX OF POLIUNSATURATED FAT ACIDS
- 23. Strengthening of effectVitamin Е (tocopherol) Antioxidant,
- 24. Functions of Omega-3Builds and renews cell membranesStimulates
- 25. Day norm of Omega-3To normalize cholesterol and
- 26. Скачать презентацию
- 27. Похожие презентации
MacronutrientsProteinsCarbohydratesFatsMacro nutrients
Слайд 4
What does fat do for us?
Provide energy
Carry fat-soluble
nutrients (essential fat acids and vitamins A, E, D,
K)Maintain proper body temperature
Protect our body
Provide materials for cell membranes
Help to build the brain
Act as raw materials for hormones, bile, healthy hair and skin
Слайд 7
Trans fats
Trans fats, also known as partially hydrogenated oils),
are
unsaturated fats that are uncommon in nature but became commonly
produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods and frying fast food starting in the 1950s.Cheaper
Stored for a long period
Слайд 8
Trans fats
On 16 June 2015,
the FDA finalized
its determination that trans fats are not generally recognized
as safe, and set a three-year time limit for their removal from all processed foods.
Слайд 9
«Street light» of fat usefulness
Better to exclude:
Transfats
Limit:
Saturated fats
Omega
6
Increase:
Omega 3
Omega 9
Слайд 10
Transfats
Margarine
Butter with plant additives
Cookies, candies
Refines oils
Mayonnaise
Dried crust
Fried potato
Well fried food
Слайд 11
Oil Production
Valuable fat
acids
Vitamins
Minerals
Cold
extraction
Plant oil
Saved
Brocken
Refined oil
Hot extraction
Extraction
(solvent)
Non-refined fresh oil
Слайд 12
Transfats. Influence
Are very sticky and stay on the
walls of vessels
Break the balance between good and bad
cholesterolDisturb the absorption of nutrients into the cell
Слайд 13
Saturated fats
Are found in animal products
(exception – palm
oil)
Transforms into energy
Excesses plug the vessels and are accumulated
into fat
Слайд 14
Omega-6
Essential fat acid
(extra virgin oils) – building
material
Activate inflammations
Excesses provoke
tumors,
autoimmune
diseases
Слайд 16
How can Omega 3
be produced?
From fish
carcass
(brown– «technical»)
From fish liver
(yellow – ballast substances)
From fish muscles(extra class)
Слайд 17
Omega-3. INFLUENCE
Cell membranes (brains, nerves)
Clean vessels from plagues
(heart)
Anti-inflammation effect (hormonal balance)
Increase insulin sensitiveness
Слайд 18
Omega-9. INFLUENCE
Doesn’t influence on hormonal balance
Cleans vessels
Doesn’t oxidize
while cooking food
Слайд 19
Omega-3 vs Omega-6
NATURAL BALANCE
OMEGA-3 AND OMEGA-6
1:4
Omega-3
Flax oil
Fat fish
walnut
Brasilian nut
Omega-6
Corn oil
Sunflower
peanut
Break of
Hormonal balance
Misbalance in modern nutrition
Olive oil (neutral)
32
1
Слайд 21
Balance of Fats
Fat acid Omega 3 should be
in balance:
50% plant (oils, nuts, grains)
50% animal (sea fish,
fish oil)
Слайд 22
Herbalifeline
THE COMPLEX OF POLIUNSATURATED
FAT ACIDS
Concentrate of
fish oil «Extra class» - Omega-3 (contains 20 types
of sea lipids)Contains valuable antioxidants- vitamin Е and selenium
Valuable plant oils
Omega-3 acids help to decrease the risk of cardio-vascular diseases
Слайд 23
Strengthening of effect
Vitamin Е (tocopherol)
Antioxidant, prevent fats
from oxidizing, protects vitamin A and amino-acids.
Selenium
Antioxidant, supports
immune systemPeppermint oil
Thyme oil
Clove oil
Слайд 24
Functions of Omega-3
Builds and renews cell membranes
Stimulates mental
development in childhood
Activates brain work
Human brain consist
of fat
tissues in 60%Dissolves plaques on the walls of vessels
Reduces inflammations
Prevents stresses
Слайд 25
Day norm of Omega-3
To normalize cholesterol and strengthen
health generally: 1-1,5 g.
To increase muscles: 3 g.
To lose
weight: 4 g.1 capsule of Herbalifeline contains
Poliunsaturated fat acids = 0,236 g;
29,09 g per 100 g
3 capsules ≈ 1 g
up to 12 capsules ≈ 4 g
