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Gadsden State Community College - HEC 140 Case Study 5B: Not Too Much and Not Too Little: Understanding Fats in Foods Jenny and Travis are four months into their freshman year of college
Gadsden State Community College - HEC 140
Case Study 5B: Not Too Much and Not Too Little: Understanding Fats in Foods
Jenny and Travis are four months into their freshman year of college. The two have been friends since grade school, and find a great deal of comfort in being able to get together for dinner.
Travis loves food, but rarely tries new things. At first, the unfamiliarity of the school dining hall was scary, but once he discovered that he could get a steak and cheese sub seven days a week he was content. For Jenny the adjustment was much more difficult. Jenny has been a semi-vegetarian for many years, and the vegetarian entrees cooked at the dorm are not particularly inspired. Although she eats fish, the cafeteria rarely serves fish that isn't breaded and deep-fried. Typically Jenny sticks to salads with low-fat dressing, low-fat yogurt, or a bowl of cereal with low-fat milk for dinner.
"I'm starving!" she told Travis one night at dinner. "There is never anything I want to eat in the dorm and I'm losing a lot of weight. This winter the colder temperatures are bothering me more than usual and I have been so tired. I can't wait for this weekend. I'm going home to have a home-cooked meal." Jenny couldn't help but smile as Travis's eyes lit up at the mention of a home-cooked dinner. "You want to come?" she asked, knowing the answer would be a resounding, "Yes."
When they arrived the house was filled with the wonderful aromas of home cooking. There were hot rolls, salad with olive oil and vinegar, grilled salmon, and fresh chocolate chip cookies for dessert. They sat down to dinner, and after just one bite Travis decided this was the best meal he had ever had. He didn't hesitate to ask for a second helping of everything. Jenny ate a big meal as well. As she spread some margarine on her roll, she couldn't help but smile at seeing her best friend enjoying his dinner.
Then came dessert. Jenny's parents served chocolate chip cookies with some low-fat frozen yogurt, both of which were delicious. "Now, I made the cookies with real butter," Jenny's father reminded his wife, who had been cautiously watching her cholesterol. She was stuffed after a big meal anyway, so she skipped the cookies. Still, she enjoyed watching the kids devour their desserts. "I can't thank you enough," Travis remarked as they were leaving to go back to school. "Any time you want to come over for dinner, Travis, you are always welcome," Jenny's mother replied, and Travis fully intended to take her up on the offer.
1)What is the DRI for fat as a function of total energy intake?
2. Of the following foods Jenny notices at the cafeteria salad bar, which is the best source of unsaturated fat?
3. Which of the following components of Travis' diet is most likely to contain trans fats?
4. What did the Seven Countries Study find about the relationship between death rates from heart disease and diet?
5. Jenny's mother is worried that her daughter is getting too thin and that is why she is always so cold. She suggests nuts, citing their health benefits. Which of the following is true of tree nuts commonly eaten in the U.S.?
6. Jenny used margarine on her roll but ate chocolate chip cookies made with butter. What is the current understanding of the relative risks and benefits of butter and margarine?
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