Fats in nutrition

A nutritionist determines the caloric value of a 10.00-gram sample of beef fat by burning it in a bomb calorimeter. The calorimeter held 2.500 kg of water, the heat capacity of the bomb is 1.360 kJ/°C, and the temperature of the calorimeter increased from 25.0°C to 56.9°C. (a) Calculate the number of joules released per gram of beef fat. (b) One nutritional Calorie is 1 kcal or 4184 joules. What is the dietary, caloric value of beef fat, in nutritional Calories per gram ... 

Linder MC, ed. Nutrition and metabolism of fats. In Nutritional Biochemistry and Metabolism with Clinical Applications. New York Elsevier, 1991 51-85. 

Clarke, S.D. and Jump, D.B., Fatty acid regulation of gene expression a unique role for polyunsaturated fats, in Nutrition and Gene Expression, Berdanier, C. and Hargrove, J.L., Ekls., CRC Press, Boca Raton, FL, 1993, 227. 

Valsta, L.M., Tapanainen, H. and Mannisto, S. (2005). Meat fats in nutrition. Meat Science, 70, 525-530. 

Kritchevsky, D., " Trans Unsaturated Fat in Nutrition and Health, in World Conference Proceedings—Edible Fats and Oils Processing Basic Principles and Modern Practices, D. R. Erickson (Ed.), pp. 158-165, American Oil Chemists Society, Champaign, IL, 1990. 

The simplest nutritional role of fats in the diet is that of energy supply. There are differences between members of the same class of food materials, but the accepted convention attributes a value of 9 kcal (37.7 kJ) of energy per gram of fat, and 4 kcal (16.7 kJ) of energy per gram of all carbohydrates and proteins. This is a serious consideration in generating weight loss diets. 

Ingredients used in pet foods are usually high in nutritional quaHty but generally not desirable as human foods primarily because they do not conform to human taste or processing expectations. By-products such as rendered proteins and fat converted into pet foods may have a derivation unappealing to humans, yet after processing may actually be more free of microorganisms and toxins than foods consumed by humans. 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

Doreau M, Chilliard Y, Rulquin H and Demeyer D I (1999), Manipulation of milk fat in dairy cows , in Garnsworthy P and Wiseman J, Recent Advances in Animal Nutrition 1999, Nottingham University Press Nottingham, UK, 81-109. 

Pre-packaged foods and frozen or quick-prepare dinners are increasingly available and appealing to time-stressed consumers Increase in consumption of convenience foods that are often high in fat and calories and low in nutritional value... 

Nutritional understanding of the effect of fats in the diet has made considerable progress.26-30 It was understood that saturated fats (see Chapter 3, Section 3.8) were the least beneficial as they raised serum cholesterol. High serum cholesterol is now associated with heart attacks and strokes. There was for this reason pressure over the cholesterol content of foods. This pressure has now been relieved since it appears that dietary cholesterol is not a particularly serious issue. The human body makes cholesterol, so dietary cholesterol does not necessarily affect serum cholesterol level as dietary intake can be compensated for by reduced cholesterol synthesis. 

H. Busk, A. Karlsson and S. H. Hertel, Quality of Meat and Fat in Pigs as Affected by Genetics and Nutrition, EAAP Publication No. 100, Zurich, Switzerland, 2000, 129. 

The total world production of natural oils and fats in 1997 amounted to 100 X 106 t, of which 80 X 106 t were of vegetable and 20 X 1061 of animal origin [28]. From these oils and fats, 80% are suitable for human nutrition and 14% end up in so-called oleochemical uses, among them... 

The value of potatoes in nutritional management may depend on other food components which contribute to the composition of the form of potato consumed. For instance, Ified potatoes in the form of potato crisps (Table 13.2) contain a high proportion of fat, and very little water, so on an equal weight basis they are about six times more energy-dense than potatoes alone. However, that has little to do with potatoes, but is more a result of the way they are treated. 

Fogerty, A. C. and Johnson, A. R. 1980. Influence of nutritional factors on the yield and content of milk fat Protected polyunsaturated fat in the diet. Bull. Int. Dairy Fed. 125, 96-104. 

Solderhjelm, L., Wiese, H. F. and Holman, R. T, 1970. Role of polyunsaturated fats in human nutrition and metabolism. Prog. Chem. Fats Lipids 9, 555-682. 

Wiseman, J. (1984) Assessment of the digestibility and metabolizable energy of fats for non-ruminants. In Wiseman, J. (ed.) Fats in Animal Nutrition. Butterworths, London, pp. 227-297. 

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