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Name Date Class Chapter 7 Study Guide Proteins & Fats Directions: Read chapter 7, and answer the following questions. Later, you can use this study guide to review. 1. Twenty chemicals make up.

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Fats and oils in the diet are classified as •"invisible" and "visible." The invisible ones-those naturally in foods such as meat, eggs, or dairy products-account for about 50-60 percent of the total and provide 65 percent of our saturated fat, a share that has varied little over time.

The rest we cannot see—the fat in a well-marbled meat, eggs, liver, coconut, milk, luncheon meat and cheese. These “invisible” fats are also found in our favorite goodies, such as ice cream, cookies, pastries and crackers.

Invisible fat is hidden fat which is inherently present in the food in varying amounts such as milk, egg, almonds, walnut, peanut, flax seed, sesame seed, wheat, spices, avocado etc.

The 2015–2020 Dietary Guidelines for Americans recommends limiting calories from saturated fats to less than 10% of the total calories you eat and drink each day. That's about 200 calories for a 2,000 calorie diet.

For people who need to lower their cholesterol, the American Heart Association recommends reducing saturated fat to less than 6% of total daily calories. For someone eating 2,000 calories a day, that's about 11 to 13 grams of saturated fat.

Foods that contain all nine essential amino acids are called complete proteins. These foods include beef, poultry, fish, eggs, dairy, soy, quinoa and buckwheat. Foods that contain some but not all the essential amino acids are called incomplete proteins. These foods include nuts, seeds, beans and some grains.

Fats in the diet are often described as “visible” or “invisible” fats (Hamilton & Whitney, 1982). Visible fats are table spreads, and salad and cooking oils, while invisible fats include meat, dairy products, and a wide range of processed foods (Schneeman, 1986).

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