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The amount of energy a food contains per gram is known as its energy density so we can describe fat as more energy dense than protein or carbohydrate.
The food ingested contains energy -- the maximum amount of energy reflected from the heat measured after it has been completely burned to carbon dioxide (CO2) and water in a bomb calorimeter. This energy is called energy intake (IE) or total energy (GE). Incomplete digestion of food in the small intestine, in some cases accompanied by fermentation of unabsorbed carbohydrates in the colon, results in a loss of energy in the form of fecal energy (FE) and so-called gas energy (GaE) in the form of combustible gases such as hydrogen and methane. Short-chain (volatile) fatty acids are also formed in this process, some of which are absorbed and provided as energy. Most of the absorbed energy can be used for human metabolism, but some is lost in the form of urine energy (UE), mainly in the form of nitrogen-containing waste compounds produced by the incomplete catabolic metabolism of proteins. A small amount of energy is also lost from the body's surface (surface energy [SE]). The energy left after significant losses are accounted for is called "metabolizable energy" (ME)

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Different kinds of fats (3) -- Trans fats

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Different kinds of fats (3) -- Trans fats

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Trans fats, however, are a whole different ball game. While they do occur naturally in tiny amounts in meat, dairy, and some oils, according to the FDA, most trans fats are artificially produced during an industrial process wherein hydrogen is added to liquid vegetable oils in order to solidify them, creating partially hydrogenated oils. The FDA actually banned these artificial trans fats, most commonly found in fried foods and processed baked goods. Usually, they link to heart disease.

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Total fat: less than 70g.

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Teens: Teens consume 25 to 30 percent of their daily energy from fat. The proportion of adult daily dietary fat intake is not more than 30%, generally 20% to 30% is appropriate. In terms of how much fat you consume, you should consume 20% of your daily calories from fat. 25% means that the amount of fat a person should eat is related to the total number of calories a person consumes in a day.

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Different kinds of fats (2) -- Unsaturated fat

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Different kinds of fats (2) -- Unsaturated fat

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The second type is unsaturated fat, which is not fully saturated with hydrogen. There are two subtypes: Monounsaturated fat molecules have a single unsaturated carbon bond, while polyunsaturated fats have more than one unsaturated carbon bond, the AHA explains. Both kinds are usually liquid at room temperature, and are found in large amounts in fish, avocados, walnuts, and various types of vegetable oils.

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Different kinds of fats (1) -- Saturated fats

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Different kinds of fats (1) -- Saturated fats

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Saturated fats are, simply, fat molecules that are full of (or “saturated” with) molecules of hydrogen. Typically solid at room temperature, they’re most common in animal products, but they’re also found in significant quantities in coconut oil and palm oil.

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Fat is actually an indispensable part of the human body, the storage of energy and functions in the body. Under the action of insulin, the energy consumed after eating can be efficiently stored in fat in the form of triglyceride, so as to avoid excessive blood sugar and lipid after eating. When we are hungry, triglyceride stored in adipose tissue can be broken down to provide energy for the body, so as to avoid the decrease of blood sugar caused by hunger.
Oxidized fat can maintain the stability of blood sugar and maintain the normal physiological metabolism of the body. Each 1g of oxidized fat can release 9000 calories, which is 2.25 times that of sugar, starch and fiber. In addition to storing energy and functions, fat also plays an important role in insulating, maintaining body temperature and buffering the impact of the outside world. Polar bears can survive in the arctic with ice and snow, mainly because they have thick fat under their skin for heat preservation and energy supply.

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Misinformation associated with Fat. A Low-Fat, High-Carb Diet is The Optimal Human Diet.

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Misinformation associated with Fat. A Low-Fat, High-Carb Diet is The Optimal Human Diet.

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There is no evidence that low-fat diets have any benefits. They do not cause weight loss in the long-term or reduce the risk of chronic diseases. Some studies show that they may even cause harm.

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Fat is composed of three elements, carbon, hydrogen and oxygen. The molecular structure of fat is composed of one molecule of fat, three molecules of fatty acid and one molecule of glycerol.

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Dietary fat can be find in virtually all animal products like meat, dairy, eggs, and fish. Fat also shows up in a bunch of plant foods. Dietary fats are found in very high amounts in nuts, seeds, olives, avocados, and coconuts—and, in their purest form, in oils made from plants and plant seeds (like olive oil, canola oil, or safflower oil). But other plant foods, like beans and even whole grains, also contain a tiny amount of fat.

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Metabolism refers to the countless chemical processes going on continuously inside the body that allow life and normal functioning.

The amount of kilojoules your body burns at any given time is affected by your metabolism.

Your metabolic rate is influenced by many factors – including age, gender, muscle-to-fat ratio, amount of physical activity and hormone function.

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What is the three key nutrients used for energy?

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What is the three key nutrients used for energy?

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The three main nutrients used for energy are carbohydrates, protein, and fats, with carbohydrates being the most important source. Your body can also use protein and fats for energy when carbs have been depleted. When you eat, your body breaks down nutrients into smaller components and absorbs them to use as fuel.