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Dietary: Fat and Cholesterol Case Study

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Updated: May 5th, 2022

It is important to differentiate between dietary which simply means (what we eat) and body fat that affects how we physically look. If it is keenly studied, it seems so easy to be lean-for-life and in good physical shape (healthy). I happened to be standing next to a meat counter in my grocery store and heard a butcher and a customer conversing on a number of issues about the percentage of the butcher (Truswell, 2010).

The butcher asked the lady whether she wanted 95 percent lean hamburger meat, or 80 percent lean meat. The customer replied, “she loves 80 percent of lean meat which will allow easy access of meat to her thighs directly”. She slapped her thigh to the left and started laughing (Truswell, 2010).

This is a great example of a problem as people will always try to eat healthy food through failing to understand outstanding information related to decision-making on matters regarding eating hygiene.

More often, the correct decision-making might seem very intuitive, but as a substitute for intuition, someone should rely on science before choosing the appropriate method (Campbell, 2006).

Now we should know how science could help us. Dietary fats will never be used by the body fat. This is a plain concept in biology. The fact is that there is only one way in which the dietary fat, for example, those obtained from meat or other dietary products, can help the body. The body utilizes fat by converting them into energy (Wilson, 2010).

It does this by ensuring that the body is free from burning a specific stored fat as an energy resource. The body stores the fats eaten and use them before it stores them in form of energy (Campbell, 2006).

In regard to excess consumption of fatty foods, one develops a heart attack or failure due to over-accumulation of cholesterol. I have witnessed a lot of people who have hypersensitive. There are lots of reasons behind this type of heart failure.

The heart may fail to function if there is high blood pressure which is caused by blockage of veins due to accumulation of fats and cholesterol. When these arteries and veins are blocked, the blood flow, in turn, bursts through the blocks causing heart failure. This happens as a result of the increased amount of cholesterol in the body. Cholesterol can be important for the body, especially the liver, but it has also its negative impacts on the body.

Eating a variety of nutritious foods is important in a number of ways; it results in a type of diet that contains enough or sufficient nutrients for the normal functioning of the body (Courtney, 2005).

Eating a variety of foods from the different origins is also beneficial to the health of an individual. Proportionality of food in the diet should also be put into consideration. As a matter of fact, one should enjoy a different variety of foods every day.

Healthy well-balanced eating is very important for the physical growth of the body. Dietary factor has got great influence on healthy living and wellbeing. One is required to take little fatty foods by ensuring complete dependence on vegetables (Elliott, 2006).

Knowing a number of issues pertaining to nutrition, diet and health recommendations, we should primarily embark on forty nutrients essential for healthy living. Under micronutrients, we have energy, protein, fat, carbohydrate, and dietary fiber plus water (Kellett, 1998).

While vitamins include thiamin, niacin, riboflavin vitamins B6 and B12, among others. Minerals and trace elements include calcium, iron, copper, etc. (Marotz, 2012).


Campbell, T. C., & Campbell, T. M. (2006). The China study: The most comprehensive study of nutritition ever conducted and the startling inplications for diet, weight loss and long-term health. Dallas, Texas: Benabella Books.

Courtney, F., & Thomas, D. (2005). Excel HSC & preliminary personal development, health and physical education. Glebe, N.S.W: Pascal Press.

Elliott, L., Molseed, L. L., McCallum, P. D., American Dietetic Association., STAT!Ref (Online service), & Teton Data Systems (Firm). (2006). The clinical guide to oncology nutrition. Chicago, Ill: American Dietetic Association.

Kellett, E., Smith, A., & Schmerlaib, Y. (1998). The Australian guide to healthy eating. Canberra: Dept. of Health and Family Services.

Marotz, L. R. (2012). Health, safety, and nutrition for the young child. Australia: Wadsworth Cengage Learning.

Murray, K. (2011). Milady standard nail technology. South Melbourne, Vic: Cengage Learning Australia.

National Research Council (U.S.). (1989). Diet and health: Implications for reducing chronic disease risk. Washington, D.C: National Academy Press.

The Australian guide to healthy eating: Summary information. (1998). Canberra: Dept. of Health and Family Services.

Truswell, A. S. (2010). Cholesterol and beyond: The research on diet and coronary heart disease 1900-2000. Dordrecht: Springer.

Wilson, T. (2010). Nutrition guide for physicians. Totowa, N.J: Humana.

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