topic 1: Forum: Discussion 4: Carbohydrate ‘Shopping’ & topic 2: Forum: Discussion 5: What’s the Skinny on Fats?

June 11, 2024June 11, 2024 Discipline: Nutrition

For this assigment will be 2 parts ( EACH PART HAS TO HAVE 300 WORDS!!) I need this to be done please, with simple words, also don’t use any IA to do this assigment because my professor uses detectors for that, I choose this topic, you have to whatch the video and also I WILL ATTACH The SLIDES FOR EACH CHAPTER.
TOPIC1: 

Forum: Discussion 4: Carbohydrate ‘Shopping’


Please read chapter 5 so that you have the background information on carbs needed to aid in understanding. Importantly, go through the Powerpoint and look at the background information in “Items To Do and Info” in Module 5 as well as several of the table of contents information. These are some of the videos students should view to get a good understanding: 

In addition, be sure to go through Module 5 (carbs) table of contents for
  • Glycemic Index, Diabetes, and Grains
  • Information on Whole Grains
  • Sample question for determining the most significant carb per serving
  • Soluble Fiber resuces blood cholesterol (LDL)[see about fats in Fats Module 6]

Choose any one of the following bullets in your discussion with regard to what you have read and viewed or discuss something else you may have found from the information (be sure to cite other information/articles you have found to support, negate or offer more information for your post):

  • How would you respond to a friend that wants to know whether regular or diet soft drinks are healthier? Is it better to have 10 teaspoons worth of sugar in every 12 oz. can of Pepsi or should you drink Diet soft drinks, with sugar substitutes instead? (There is no right or wrong answer here; but support your opinion with information from the text, articles or other reliable Internet sources). I also have a bit of information posted at the end of this Discussion description. Use works cited to reinforce your answer. 
  • Did you previously think that buying “7 grain” or “multi-grain” bread meant you were getting a decent amount of fiber? Now that you know the important word to see is “whole” grain bread, will it change your investigation of bread products? Incidentally, 2 grams of fiber for every 100 calories indicated on a package of bread is a good goal to look for regarding fiber. Use works cited to help with your answer. 
    • Keep in mind that foods with sugar can include food products that contain all kinds of sugars that were added to the product, and therefore called “added sugars.” This can include sugar from the cane plant (sometimes you see this as “white” sugar, but can also be “raw” (brownish), or ‘brown,’ (and other tints of colors in between). Sugar can come from all types of “Natural” sources, but that does not make the fact it’s added to so many foods “healthy!” There also is a sugar, which is called High Fructose Corn Syrup (HFCS), a much more cheaply made sugar (farmers receive a subsidy to grow corn and therefore there are a lot of products with HFCS). Less HFCS is needed to make a product taste sweetas compared to sugar from the cane plant or beets. HFCS is therefore artificially produced with high heating corn syrup (and is a highly proprietary process). Nevertheless, HFCS is sucrose – made up of a glucose attached to a fructose)  – made from corn. Normally sucrose has a 50:50 ratio of glucose to fructose, but HFCS as a higher amount of fructose than glucose and therefore referred to as “high fructose corn syrup.” If you are shopping in the center part of the grocery store….everything,actually even including most breads, contains HFCS. (Though research is mixed as to whether good or not good for us, but regardless HCFS is still just another “added sugar”). There are at least 60 different names for sugar so it’s easy to see how we can stack up on added sugars, since we don’t even realize they are in the food! – far beyond the recommended limit of 10 teaspoons a day. Choose one of the following related to this and other information and explain and support your answer with any research you find:
      • Do you think having “added sugars” as well as sugars on the label, to distinguish between what sugars are in the product (such as orange juice from oranges) and those added (such as Sunny Delight, which has more added sugars than any which is included from fruit) will help consumers make a decision? Explain and use works cited.
      • Does your understanding about added sugars, including HFCS’, help you realize that ‘added’ just means that it was added and the product which either did not contain sugar inherently or more was added for taste? Explain and use works cited.
      • Do you pay attention to the amount of added sugars in food, especially now that the label includes “added sugars” on the label? Do you think most people living in the US are paying attention to this? Share your insights and reinforce with works cited.
    • What are your own thoughts on the amount of sugars in the diet based on what you have learned? Do you have any other observations you would like to discuss about the impact of sugars, refined grains and starches – or even excess calories – with regard to Diabetes? How can people be made aware of the subtle things they should look for when shopping? Back up your insights with works cited. 
      TOPIC 2: 

      Forum: Discussion 5: What’s the Skinny on Fats?


      Fats do not cause people to become overweight in and of themselves. Total calories in relation to the person’s metabolism, activity, life stage, muscle composition, and many other factors help in determining how many calories a day we need (we will learn this in the energy metabolism module later in the semester). However, because fats (9cal/g) are more than twice the caloric value of sugars & starches, this is part of the reason why the AMDR is 20-35% and the AMDR range for carbs (4 cal/g) is at 45-65%. But, saturated fats, regardless of one’s weight, are the least healthy type of fat. Someone consuming more saturated fats in the diet appears to cause the level of LDL in the blood to rise leading to the risk of atherosclerosis and heart disease. So a person can each less in total calories, but it always matters what type of calorie consumed that will affect our body internally. The research has been challenged, however, when investigating an article, many articles are written by those in the beef industry, milk industry, and may therefore have a conflict of interest. To date, the preponderance of evidence suggests limit intake of saturated fats to lower incidence of heart disease. There must be something to it, since during Covid, 10 years of progress in reducing numbers of cases of heart disease were erased, mainly due to habits formed as the pandemic went on for as long and people turned to more hyperprocessed foods, which have more saturates. Though posting a lot, this topic deserves a bit of background information. Read Chapter 6 on Fats, review the Information from the Table of contents in Module 6. Do your best to review isome of the nformation below.
      .
      Very few subjects related to nutrition are debated as much as the fats–which are good, which are not, and how to make food choices that take everything we know about them into account. A classic example is the advice on butter vs. margarine, which has gone back and forth over the years, in response to the evolving science. Back from the 2015 USDA Dietary Guidelines, it was determined from the scientific data that cholesterol is no longer of concern from foods, and will not cause a rise in LDL if consuming excess cholesterol. HOWEVER, saturated fats will cause an increase in LDL levels in blood and therefore are to be avoided to reduce risk of heart disease.
      .
      As we learned, LDL is carrying 50% or more cholesterol through the bloodstream to the cells, however, too high of a level of LDL in circulation is not a good thing. So, along with an increase in all calories (where excess calories are stored in adipose tissue), perhaps too much in excess sugars (which would be converted to fats in excess) and saturated fats can affect levels in blood, however, based on extensive research, cholesterol from food is no longer considered a factor when discussing blood cholesterol since the determination was made that the impact is not significant (unless having egg yolks three times a day seven days a week, then maybe!)
      .
      Smoke point refers to the temperature at which an oil starts to burn and smoke in the pan. This means that the oil has been heated past its smoke point, and not only are nutrients destroyed, including antioxidant properties, but free radicals are produced. 
      .
      Professor’s side note: 

      Even if the topic of saturated fats is debated in the literature, the text and instructors teaching nutrition still teach classically that saturated fats may not be good for us due to heart disease statistics.  However, I think the science may point in the end that processed foods – ultra processed foods with many ingredients and additives – will exacerbate the affect of many of the components of food. In other words, perhaps saturated fats in moderation from a normal diet, such as one that might have pork or red meat in moderation, will not affect risk of heart disease, and science has it all wrong, however, in ultra-processed foods, something IS in fact causing heart disease rates to rise, or so the evidence seems to indicate. So, classically, we teach about saturated fats and LDL, but what I am trying to say is that there may be ‘confounders‘ to the real culprit due to processing itself that may or may not be the saturated fats, or worsen the affect of them, or overall increase risk due to other factors in the foods. But, for the purposes of the science we DO know, and the fact that number one on the vital statistics (rates of mortality in the US) remains heart disease, I will continue to point to consumption of healthier fats as we have learned – all the while knowing that in the future science may get more specific and narrow down the actual cause. 
      .

      Watch/read the following:

      Saturated Fats:

      Butter Versus Margarine

      Trans fats:

      Smoke Point:

      Choosing Healthy Fats:

        • Choosing Healthy Fats (2022) https://www.helpguide.org/articles/healthy-eating/choosing-healthy-fats.htm
        • http://whatscookingamerica.net/Information/CookingOilTypes.htm (2017)
        • Healthiest oils are those that are high in monounsaturated and polyunsaturated fats, such as vegetable oil and olive oil. These types of fats can help lower your risk of heart disease when used instead of saturated and trans fats. When it comes to cooking, however, not all oils are created equal. Some oils can handle the heat, and some can’t. An oil’s smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. Oils with high smoke points, such as corn, soybean, peanut and sesame, are good for high-heat frying and stir-frying. Olive, canola and grapeseed oils have moderately high smoke points, making them good for sautéing over medium-high heat. Oils with low smoke points, such as flaxseed and walnut, are best saved for use in salad dressings and dips.-Katherine Zeratsky, R.D., L.D., specialty editor for the Mayo Clinic Nutrition and Healthy Eating Guide for the Foundation for Medical Education and Research

      Technological challenges to reduce saturated fats in food:

        • “Nutritional recommendations for dietary fats and oils continue to evolve as we learn more about the impact of FAs [Fatty Acids] on health. However, most nutritional organizations agree that the consumption of saturated fats should be decreased and polyunsaturated fats and [omega]-3 FA consumption should be increased. Making major alterations in the lipid composition of foods can be quite challenging because solid fats have important physical properties that allow the formation of foods such as baked goods, butter, and ice cream. In addition, polyunsaturated oils and [omega]-3 FAs are very susceptible to oxidation, leading to development of off-flavors, loss of nutrients, and formation of potentially toxic compounds. Therefore, the substitution of highly unsaturated fats for solids fats could have negative nutritional consequences unless technologies are utilized to prevent their oxidation. These challenges, along with the removal of hydrogenated fats from the food supply, are driving food manufacturers to utilize oils high in MUFAs because these FAs have higher melting points and are more oxidatively stable. MUFAs [monounsaturated fatty acids] tend to be neutral with regard to heart health so this change in fat source could lead to further unintended consequences in consumer health” (source).

       Interesting research and App created at Northwestern:

      Choose one or more of the following bullets to provide a thorough response (as well as an in depth, substantive comment to one other classmate):

      • Discuss ways you might change your diet to use the latest research on “heart healthy” (as opposed to “harmful”) diets into account? Explain using works cited to back up your post.

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