Week 3- OMG Omega 3

OMG Omega 3:
Polyunsaturated fats are widely regarded as "healthy fats". These are essential in our diets for a range of functions. There are two main types of polyunsaturated fats: omega-3 and omega-6. Some types of omega-3 and omega-6 fats can't be made by the body and are therefore essential in small amounts in the diet.
Omega-6 fats are found in vegetable oils. Omega-3 fats are found in oily fish.Good plant sources of omega-3 fats include flax seeds, walnuts, and canola or soybean oil.
Most of us get enough omega-6 in our diet, but we're advised to have more omega-3 by eating at least two portions of fish a week, including one of oily fish. 
But why? What are the benefits of omega-3?
Task:
On paper write 6 bullet points about omega-3. Include the following:
  • The ratio of omega-3 to 6,
  • Which foods we should consume to up our intake,
  • The associated health benefits of omega-3.
You may find the following websites useful. If you choose to do your own research be aware that some website may not be reliable sources. Try to choose reputable sources that cite or reference scientific studies they are basing their claims on.

https://www.hsph.harvard.edu/nutritionsource/omega-3-fats/

 Add your bullet points to the comments section below along with any websites you found useful.
Fat Fanatic task:
Is salmon actually good for you? Have a look at the article and find out more about PCBs and dioxin that can accumulate in salmon tissue. This article may also be of interest http://www.catalystmagazine.net/brain-food-thinking-smart-about-the-fish-you-eat/ 
You may also find it interesting to read about the British scientists that are working to genetically modify a flax plant to produce omega 3.



Popular posts from this blog

Week 9- Epigenetics & Obesity

Image
Epigenetics & obesity Our understanding of genetics has grown rapidly over the last few decades. One of the newest areas of interest is epigenetics . Your DNA is contains all the genes you've inherited, and this is fixed, but the DNA can become more and less coiled, as a result of exposure to different chemicals, stressors and environments. The more coiled DNA is the less likely the genes are to be expressed, but if the it becomes less coiled, the genes can be read and expressed, altering your characteristics.  There have been a number of observations of humans and the effect of famines on obesity levels in subsequent offspring. Have a look at this article on the dutch famine:  http://www.naturalhistorymag.com/features/142195/beyond-dna-epigenetics There have also been a number of animal studies, usually on mice to test the validity of these claims. Have a look at this article:  http://www.the-scientist.com/?articles.view/articleNo/45558/title/Obesity--Diabetes--and-
Read more

Week 2- Which fats in what foods?

Image
Which fats in what foods? Last week your research found out that saturated fatty acids only contain single carbon to carbon bonds, whereas  unsaturated fatty acids contain one or more double bonds. We can add more detail to this; unsaturated fatty acids can be cis , with both hydrogens either side of the double bond being on the same side, or tans , where the hydrogens either side of the double bond are on opposite sides. Trans fats are frequently formed artificially using a process called hydrogenation . This process is used to make oils, which are usually a liquid at room temperature, harder and solid, for use in spreads or industrial baking. This process involves reacting fats with hydrogen, either resulting in  complete hydrogenation, where all double bonds are removed, or partial hydrogenation , where the position of the hydrogens either side of the double bond shifts from cis to trans.  These changes in structure increasing the molecules melting point meaning it is solid a
Read more

Week 1 - Introduction

Image
Introduction: Fat is such a contentious issue. It dominates discussions about body image, costs the NHS millions each year, is restricted and demonised by many weight loss  programmes and yet is absolutely essential to the correct functioning of healthy organisms. This MOOC will explore some of the issues surrounding fat. We will look at the debates around different sources of fat, the importance of fats in the body and the health implications of excess fats.   Each week you will have a task to complete that will help you develop your knowledge and understanding of fat and associated topics. Tasks will be subtitled at the bottom of each weeks page. They will involve adding a comment to the MOOC page and completing written summary, no more that 1 A4 side per week, for you too keep as a record of you learning on this MOOC. Some weeks also include fat fanatic tasks that go off on a bit of a tangent that you may want to explore. Fat terminology: This week we will start be clari
Read more