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Chemical principles atkins 6th edition pdf
[1] [6] To reduce intake choose low-fat dairy products, trimmed meat and limit intake of processed and take-away foods. Trans Fat [ edit] Trans fats have a similar chemical composition to saturated fats. There are small amounts of trans fats naturally occurring in animal products, however, the majority of trans fats in the diet come from unsaturated fats such as vegetable oils that are hydrogenated during processing [5]. Trans fats are found in fried foods, margarine, fast food products, shortening, commercial baked good and snack foods. Like saturated fats, trans fats increase LDL cholesterol, but have also been attributed to decreasing "good" or HDL cholesterol levels in the blood [4]. The Australian Dietary Guidelines recommend to limit the consumption of foods containing trans fats. Cholesterol [ edit] Dietary cholesterol intake increases LDL cholesterol levels in the blood and the recommendations are to limit its intake; however, its effect on blood cholesterol is not as strong as that of saturated fat and trans fat.
Foods that contain higher amounts of cholesterol include: egg yolk, prawns, liver, meat, and dairy products. It is also worth noting that whilst eggs are high in cholesterol, they are also a good source of protein and fat-soluble vitamins, and therefore consumption of approximately 6 eggs per week is considered to be beneficial. [6] Unsaturated Fat [ edit] Unsaturated fats include monounsaturated and polyunsaturated fats and are usually liquid at room temperature. Both of these unsaturated fats decrease LDL cholesterol when they replace saturated fat. [4] Unsaturated fats are found in: [6] Oils: olive, canola, peanut, sesame and more Nuts & Seeds: almonds, cashews, macadamias, pepitas and more Avocado Omega-3s are a type of polyunsaturated fat that have been found to reduce the risk of heart disease and stroke by preventing blood clots, maintaining a regular heartbeat and lowering blood pressure. [4] [7] Omega-3's are found in: Fatty Fish: herring, mackerel, tuna, sardines and salmon Oils: flaxseed, canola and soybean Nuts & Seeds: almonds, flaxseeds and walnuts Sodium [ edit] In our food, sodium is usually found in the form of salt, otherwise known as sodium chloride.
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This explains why English allows some consonant combinations, but not others. For example, price [prajs] is a well-formed syllable and word because the sonority rises in the onset (p, an obstruent, is less sonorous than r, a liquid); however, rpice [rpajs] is not a syllable in English because the sonority does not rise in the onset. The Maximality Condition states that onsets are as large as possible up to the well-formedness rules of a language. Onsets are always preferred over codas when syllabifying words. There are also constraints that state the maximum number of consonants between two vowels is four; onsets and codas have two consonants maximally; and onsets and codas can be bigger only at the edges of words.
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It is recommended to limit intake of sodium as it has been shown to increase blood pressure, a risk factor for heart disease. [4] Sodium is found mainly in processed foods such as: chips, savoury and sweet biscuits, fast food, cereals, chocolate, processed meats and even bread. [6] Fruits and Vegetables [ edit] Fruits and vegetables probably get the least amount of attention when it comes to heart disease; however, fruits and vegetables contain an abundance of components that act to combat the destructive actions of substances that cause damage to the heart and other parts of the body. Some of these beneficial properties/components include: [7] Antioxidants: prevent damage occurring to blood vessel walls Soluble fibre: binds to cholesterol in the intestines preventing its absorption Anti-hypertensive components: reduce blood pressure Anti-inflammatory components: reduce inflammation and lower the risk of developing atherosclerosis References [ edit] ↑ a b National Health and Medical Research Council (2013) Australian Dietary Guidelines.
Healthy Eating [ edit] Healthy eating is a general term that usually refers to the consumption of foods that maintain or improve health.
Canberra: National Health and Medical Research Council. Retrieved from ↑ National Health and Medical Research Council (2013) Australian Guide to Healthy Eating. Retrieved from ↑ Marieb, E. & Hoehn, K. (2007). Human Anatomy & Physiology (7th ed. ), San Francisco, CA: Pearson Benjamin Cummings. ↑ a b c d e Thomas, B. & Bishop, J. Manual of Dietetic Pracitce (4th ed. ), Carlton, Victoria: Blackwell Publishing. ↑ a b Brown, A. (2011). Understanding Food: Principles & Preparation (4th ed. ), Belmont, CA: Wadsworth, Cengage Learning. ↑ a b c d Whitney, E., Rolfes, S., Crowe, T., Cameron-Smith, D. & Walsh, A. Understanding Nutrition: Australian and New Zealand Edition. South Melbourne: Cengage Learning. ↑ a b Kotsirilos, V., Vitetta, L. & Sali, A. A Guide to Evidence-Based Integrative and Complementary Medicine, Chatswood, NSW: Elsevier, Australia.
The heart and its vessels form the circulatory system, which transports nutrients, oxygen, carbon dioxide and other materials throughout the body allowing other organ systems to function [3]. Damage to the heart or its vessels usually has widespread effects and may result in a heart attack, stroke, kidney failure or even death. [4] Key Foods and Nutrients that Affect Heart Health [ edit] Probably the two most commonly discussed nutrients when talking about heart health are fat and sodium. However, there are many other nutrients and foods that can have an impact on heart health, and a few of the major ones will be discussed below. Saturated Fat [ edit] Saturated fat tends to be solid at room temperature and is most commonly found in meat, dairy products, coconut and palm oils, and processed foods such as chips, chocolate and fast-food [5]. The Australian Dietary Guidelines recommend that intake of saturated fat should be limited because research has shown that it increases the "bad" or LDL cholesterol in the blood, which is associated with increased risk of heart disease.
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