FATS
a. Its importance in old age:
• It is a source of energy. (1 g fat provides 9 calories)
• It provides for the intake and usage of the vitamins A, D, E and K which fat soluble.
• It is essential for the production of some hormones which ensure the functions of the body.
• When taken more than the necessary amount, it provides energy for the body after being stored.
• The omega 3 fatty acids reduce the risk of heart attacks and strengthen the immune system and protect people from depression.
b. Fat sources:
All vegetable or animal foods comprise less or more fats. The vegetables comprising the most fat amounts are as follows: olive, sunflower, hazelnut, pistachio nut, walnut, soy beans. Less fat is existent in the other cereal types, vegetables and fruit. Fats and fat tissues are existent in animal body and they are also existent in the composition of meat. This fatty part are not apparent. Fat is also existent in milk and yolk.
c. Fat requirements in old age:
Minimum 25% of the daily energy intake should be provided from fats. While the fats in the animal-origin nutrients can be produced in the human body with the exception of omega 3, the
fats in the vegetables cannot be produced and these fats must be provided with the nutrients in required amounts. If there are not any limitations caused by the diseases, the amount to be consumed as daily fat is 35-40 gr. It is appropriate that half of this amount is supplied from vegetative liquid oils and the other half from olive oil.
Since too much fat consumption may cause obesity, cancer and cardiovascular diseases, it is necessary to avoid excessive consumption. When oil is not added to meat-meals and the skins of the chicken and turkey meats are not eaten, the fat amount eaten as per the diet may be reduced.
consumption of solid fats like margarines and butter should be avoided in order to be protected from hypertension, high cholesterol and cardiovascular diseases. Especially margarines should not be used because of their detriments for health. Since there is fat in the natural composition of animal foods and some vegetable, the used of liquid vegetative oils and especially the olive oil when cooking is healthier.
The omega 3 oils which are existent in fish and sea products protect heart and vessel health in elderly by reducing the blood fats and accumulation of plates in vessels. Furthermore, they prevent inflammation in the joints and fat build up in especially the abdomen area and protect people from obesity.
a. Its importance in old age:
• It is a source of energy. (1 g fat provides 9 calories)
• It provides for the intake and usage of the vitamins A, D, E and K which fat soluble.
• It is essential for the production of some hormones which ensure the functions of the body.
• When taken more than the necessary amount, it provides energy for the body after being stored.
• The omega 3 fatty acids reduce the risk of heart attacks and strengthen the immune system and protect people from depression.
b. Fat sources:
All vegetable or animal foods comprise less or more fats. The vegetables comprising the most fat amounts are as follows: olive, sunflower, hazelnut, pistachio nut, walnut, soy beans. Less fat is existent in the other cereal types, vegetables and fruit. Fats and fat tissues are existent in animal body and they are also existent in the composition of meat. This fatty part are not apparent. Fat is also existent in milk and yolk.
c. Fat requirements in old age:
Minimum 25% of the daily energy intake should be provided from fats. While the fats in the animal-origin nutrients can be produced in the human body with the exception of omega 3, the
fats in the vegetables cannot be produced and these fats must be provided with the nutrients in required amounts. If there are not any limitations caused by the diseases, the amount to be consumed as daily fat is 35-40 gr. It is appropriate that half of this amount is supplied from vegetative liquid oils and the other half from olive oil.
Since too much fat consumption may cause obesity, cancer and cardiovascular diseases, it is necessary to avoid excessive consumption. When oil is not added to meat-meals and the skins of the chicken and turkey meats are not eaten, the fat amount eaten as per the diet may be reduced.
consumption of solid fats like margarines and butter should be avoided in order to be protected from hypertension, high cholesterol and cardiovascular diseases. Especially margarines should not be used because of their detriments for health. Since there is fat in the natural composition of animal foods and some vegetable, the used of liquid vegetative oils and especially the olive oil when cooking is healthier.
The omega 3 oils which are existent in fish and sea products protect heart and vessel health in elderly by reducing the blood fats and accumulation of plates in vessels. Furthermore, they prevent inflammation in the joints and fat build up in especially the abdomen area and protect people from obesity.
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