TOPIC: Dietary Fats
AUDIENCE: 9-12th grade – Health, Nutrition, Foods classes
TITLE: Fats and Lipids: The good the bad and the Hydrogenated
This unit is intended for a health and/or nutrition class studying the topic of dietary fat. This unit consists of a Google Slides presentation, a corresponding worksheet, a unit packet which includes vocabulary/informational handouts, a unit test.
For this unit, the focus is on understanding dietary fat as a macro nutrient necessary for proper metabolic function. Attention is placed on explaining current issues around dietary fats such as the topic of trans fats and grass-fed fats. Additionally, emphasis is placed on identifying categories of fat such as, saturated vs. unsaturated, polyunsaturated, monounsaturated and hydrogenated fats. In addition, there are links to worksheets and a unit test that correspond to material presented in the tutorials.
If possible, we suggest pairing this unit with our recipes/video tutorials focused on dietary fats. The following tutorials are included in this category: Healthy peanut butter cups, Coconut milk ice cream in a bag and Potato salad with blue cheese and bacon.
Students will recognize the necessity of dietary fat for optimal metabolic function
Students will recognize issues surrounding trans fats
Students will recognize issues surrounding grass fed fats
Students will recognize the health benefits of medium chain triglycerides
Students will differentiate between categories/classifications of fats/lipids
Students will recognize food sources of specific fats
NATIONAL FCS STANDARDS
|14.2.1||Analyze the effect of nutrients on health, appearance, and peak performance.|
|14.2.2||Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.|
|14.2.4||Analyze sources of food and nutrition information, including food labels, related to health and wellness.|
|14.3.2||Design strategies that meet the health and nutrition requirements of individuals and families with special needs.|
|14.3.3||Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.|
** Recipes/tutorials and material related to Fats/lipids **