risks associated with a high fat diet

risks associated with a high fat diet
c) importance of fat in a diet
d) 4 main types of fatty acids
e) explain the differences between saturated, trans fatty acids, and
unsaturated fats
f) Highlight Figure 8.1 on p.146
g) provide examples of food sources for each type of fat
h) which are the healthiest fats and why
Cholesterol (pp.147-148)
a) explain what cholesterol is
b) risk associated with high cholesterol
c) briefly explain the difference between low-density lipoprotein
cholesterol (LDL) and high-density lipoprotein cholesterol (HDL)
d) ways to minimize your risks and reduce fat
Team 4 Proteins (pp.148-151)
a) what are they made up of?
b) importance of amino acids
c) roles
d) recommended daily intake per day
e) recommended daily intake per day for musclebuilding
phase for a resistance trained individual
f) give a few examples of food sources
g) risk of too much protein in a diet
h) risk of not enough protein in a diet
i) explain what food sources vegetarians get their protein from
j) identify guidelines to follow when looking for a protein supplement
Canada Food Guide (p.152)
a) Highlight Table 8.6 Recommended Number of Food Guide Servings
per Day
Team 5 Diets (pp.158-160)
a) fasting
b) low carbohydrate diets
c) high protein diets
d) vegetarianism
Performance Drinks (pp.160-163)
a) caffeine
b) sports drinks
c) energy drinks
d) hyponatremia
Each group member will be responsible for researching/typing/presenting their portion of
the nutrition powerpoint. Students failing to contribute to the powerpoint in a timely
manner (as agreed upon by the group members) and present on the assigned presentation
date will be assigned a “0” mark for the nutrition powerpoint presentation.

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