{"id":26,"date":"2023-08-12T08:54:00","date_gmt":"2023-08-12T08:54:00","guid":{"rendered":"https:\/\/mills.no\/fetefakta\/?post_type=lectures&#038;p=26"},"modified":"2024-09-04T06:32:44","modified_gmt":"2024-09-04T06:32:44","slug":"mester-pa-fett","status":"publish","type":"lectures","link":"https:\/\/mills.no\/fetefakta\/undervisningsopplegg-for-mat-og-helse\/mester-pa-fett\/","title":{"rendered":"Grunnleggende om fett"},"content":{"rendered":"<div class=\"mills-block-featured alignwide alignwide wp-block-mills-block-featured\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" style=\"width:100%;height:100%;object-fit:cover\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett.jpg\" class=\"wp-block-cover__image-background\" alt=\"Sunt fett illustrert med r\u00e5varer\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett.jpg 1920w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/07\/Illustrasjon-pa-fett-80x53.jpg 80w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><div class=\"wp-block-cover__inner-container\">\n<h1 class=\"has-text-align-center wp-block-post-title has-text-color has-neutral-1000-color\">Grunnleggende om fett<\/h1>\n\n<div class=\"has-text-align-center wp-block-post-excerpt has-text-color has-neutral-1000-color\"><p class=\"wp-block-post-excerpt__excerpt\">I dette undervisningsopplegget dykker vi ned i n\u00e6ringsstoffet fett. Opplegget fokuserer hovedsakelig p\u00e5 teori, krydret med filmer og noen praktiske&hellip; <\/p><\/div>\n\n<div class=\"mills-block-social-share aligncenter wp-block-mills-social-share\"><div class=\"mills-social-share-content\"><a class=\"social-share-button social-share-button--email\" href=\"mailto:?&#038;subject=Ta%20en%20titt%20p\u00e5%20denne&#038;body=Kanskje%20er%20du%20interessert%20i%20dette:%20Grunnleggende%20om%20fett,%20https:\/\/mills.no\/fetefakta\/undervisningsopplegg-for-mat-og-helse\/mester-pa-fett\/\" title=\"Send e-post\"><span class=\"icon-IconMail\"><\/span><\/a><a class=\"social-share-button social-share-button--link\" href=\"https:\/\/mills.no\/fetefakta\/undervisningsopplegg-for-mat-og-helse\/mester-pa-fett\/\" title=\"Kopier link\" data-text=\"Lenken er kopiert til utklippstavlen\"><span class=\"icon-Iconcopy-link\"><\/span><\/a><a class=\"social-share-button social-share-button--print\" href=\"javascript:window.print();\" title=\"Skriv ut side\"><span class=\"icon-IconPrint\"><\/span><\/a><\/div><\/div>\n<\/div><\/div>\n\n\n<div class=\"wp-block-group alignwide has-neutral-0-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n\t\t\t<div class=\"wp-block-mills-block-lecture-info\">\n\t\t\t\t<div class=\"mills-block-lecture-info-large\"><div class=\"mills-lecture-categories--wraper\"><div class=\"lecture--theme-categories\"><h4 class=\"category--name\">Tema<\/h4><div class=\"category-items--wraper\"><span class=\"theme-taxonomy category--item\">Fett<\/span><\/div><\/div><\/div><\/div>\n\t\t\t<\/div><\/div>\n\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing is-style-horizontal-spacing alignwide is-section-lecture-info alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner alignwide\">\n\t\t\t\t\n\n<div class=\"wp-block-columns alignwide is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-group has-primary-light-background-color has-background is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\" id=\"h-undervisningsopplegg\">Undervisningsopplegg<\/h3>\n\n\n\n<p>Opplegget er delt opp i tre deler: Teori, praktisk teori og refleksjon.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><strong>Kompetansem\u00e5l: <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Planlegge og bruke egnede redskaper<\/strong>, teknikker og matlagingsmetoder til \u00e5 lage trygg og b\u00e6rekraftig mat som gir grunnlag for god helse.\u00a0<\/li>\n\n\n\n<li><strong>Dr\u00f8fte hvordan kosthold kan bidra til god helse<\/strong>, og bruke digitale ressurser til \u00e5 vurdere eget kosthold, og til \u00e5 velge sunne og varierte matvarer i forbindelse med matlaging.<\/li>\n<\/ul>\n\n\n\n<p><strong>Utstyr som er ekstra viktig<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>PC e.l. for \u00e5 se film<\/li>\n<\/ul>\n\n\n\n<p>Dette undervisningsopplegget er utarbeidet av Helse- og ern\u00e6ringsteamet hos Mills. <\/p>\n\n\n\n<div class=\"wp-block-group flex-row is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-xs-font-size\">Sist oppdatert: <\/p>\n\n\n<div class=\"wp-block-post-date\"><time datetime=\"2023-08-12T08:54:00+00:00\">12. august 2023<\/time><\/div><\/div>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<h2 class=\"wp-block-heading\" id=\"h-forberedelser-til-timen\"><strong>Forberedelser til timen<\/strong><\/h2>\n\n\n\n<p>Denne modulen er beregnet \u00e5 vie til teori, krydret med filmer, praktiske \u00f8velser og gruppeoppgaver.<\/p>\n\n\n\n<p>Dersom dere \u00f8nsker noe \u00e5 spise kan dere tilberede et br\u00f8dm\u00e5ltid, se detaljer for gjennomf\u00f8ring under del 2. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Del 1 \u2013 Teori<\/strong><\/h2>\n\n\n\n<p>Fett er det n\u00e6ringsstoffet som gir oss mest energi. Flere assosierer fett med noe man skal unng\u00e5, men i denne bolken skal elevene l\u00e6re at fett er n\u00f8dvendig for at kroppen v\u00e5r skal fungere, og at det finnes ulike typer fett, som igjen har ulike egenskaper og p\u00e5virkning p\u00e5 helsen v\u00e5r.&nbsp;<\/p>\n\n\n\n<p><strong>Start med \u00e5 se denne filmen i plenum om hvorfor kroppen trenger fett:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed dekode-gtm-iframe-preview is-type-video is-provider-vimeo wp-block-embed-vimeo wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"FeteFakta - Kroppen trenger fett\" data-cookieconsent=\"marketing\" data-cookieblock-src=\"https:\/\/player.vimeo.com\/video\/892204915?dnt=1&amp;app_id=122963\" width=\"500\" height=\"281\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture; clipboard-write; encrypted-media; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\"><\/iframe>\n\t\t<div class=\"cookieconsent-optout-marketing dekode-gtm-cookie-consent-video-placeholder\">\n\t\t\t<div class=\"dekode-gtm-cookie-consent is-block-core-embed is-provider-vimeo\">\n\t\t\t\t\n\t\t\t<img decoding=\"async\" src=\"https:\/\/i.vimeocdn.com\/video\/1765269716-b0563bfc38962d1afd712b7d259796a8afbf4804f6a00b87b0bca170f987befe-d_295x166?region=us\" alt=\"vimeo\" \/>\n\t\t\t\t<div class=\"overlay\">\n\t\t\t\t\t<div class=\"cookie-info\">\n\t\t\t\t\t\t\n<div class=\"wp-block-cover is-light has-custom-content-position is-position-center-left\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-4-background-color has-background-dim-100 has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-align-left\">Det skulle v\u00e6rt en video her<\/h2>\n\n\n\n<p class=\"has-text-align-center\">For \u00e5 se alt mediemateriell, vennligst tillat cookies<\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-naeringsstoffet-fett\">N\u00e6ringsstoffet fett:<\/h3>\n\n\n\n<p>Fett er alts\u00e5 et energigivende og viktig n\u00e6ringsstoff. Ordet fett er en samlepost for mange begrep, noe som kan v\u00e6re forvirrende og vanskelig. \u00abSunt\u00bb og \u00abusunt\u00bb fett, mettet fett og umettet fett, essensielle fettsyrer og lange omega-3 fettsyrer for \u00e5 nevne noen. Som om ikke det var nok, snakkes det ogs\u00e5 om b\u00e5de synlig og usynlig fett! <\/p>\n\n\n\n<p>Det finnes ulike typer fett som har ulike egenskaper. Egenskapene p\u00e5virker b\u00e5de hvordan resultatet av matlaging blir og hvordan helsen din utvikler seg. Det fascinerende, men vanskelige, er at egenskapene til fettet er styrt fra de minste enhetene \u2013 molekylene. For \u00e5 forst\u00e5 mer m\u00e5 vi ta en titt p\u00e5 hvordan fett er bygd opp.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-fettets-oppbygging\">Fettets oppbygging:<\/h3>\n\n\n\n<p>Alle fettsyrer best\u00e5r av en lang kjede med karbonatomer (C) som har hydrogenatomer (H) knyttet til seg og en syregruppe (COOH) i den ene enden. Karbonkjeden kan v\u00e6re av ulik lengde. Det vanligste for fett i mat er fra 4 til 24 karbonatomer.<\/p>\n\n\n\n<p>Karbonatomer = C<br>Hydrogenatom = H<br>Syregruppe = COOH<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"155\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1024x155.png\" alt=\"\" class=\"wp-image-27\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1024x155.png 1024w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-300x45.png 300w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-768x116.png 768w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1536x232.png 1536w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-2048x310.png 2048w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-80x12.png 80w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Vi deler fettsyrer inn i tre ulike typer: Mettede fettsyrer, enumettede fettsyrer eller flerumettede fettsyrer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-mettede-fettsyrer\">Mettede fettsyrer:<\/h3>\n\n\n\n<p>I en mettet fettsyre har hvert karbonatom i karbonkjeden to hydrogenatomer bundet til seg, i tillegg til et annet karbonatom p\u00e5 hver side. Er alle bindingene i fettsyrens karbonkjede brukt, har vi en mettet fettsyre. <\/p>\n\n\n\n<p>Mettede fettsyrer kjennetegnes ved at de bare har enkeltbindinger mellom karbonatomene.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"155\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-1024x155.png\" alt=\"\" class=\"wp-image-29\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-1024x155.png 1024w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-300x45.png 300w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-768x116.png 768w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-1536x232.png 1536w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-2048x310.png 2048w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Mettede-fettsyrer-Fetefakta-1-80x12.png 80w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Ingen knekk = Hard konsistens = Mettede fettsyre<\/figcaption><\/figure>\n\n\n\n<p><strong>Fast konsistens<\/strong><\/p>\n\n\n\n<p>En mettet fettsyre har form som en rett og stiv stav. Fasongen gj\u00f8r at fettmolekylene kan pakke seg sammen i en tett og fast struktur, nesten som t\u00f8mmerstokker. Dette er grunnen til at mettet fett er hardt n\u00e5r det er kaldt, for eksempel etter \u00e5 ha st\u00e5tt i kj\u00f8leskapet. N\u00e5r fettet blir romtemperert, blir det litt mykere og lettere \u00e5 h\u00e5ndtere, men beholder likevel sin faste konsistens.<\/p>\n\n\n\n<p>Mettede fettsyrer = mettet fett<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-umettede-fettsyrer\">Umettede fettsyrer:<\/h3>\n\n\n\n<p>Fettsyrer som har dobbeltbindinger \u00e9n eller flere steder p\u00e5 karbonkjeden\/fettsyren, kalles umettede fettsyrer. En fettsyre med bare \u00e9n dobbeltbinding er enumettet, mens en fettsyre med flere dobbeltbindinger kalles flerumettet.<\/p>\n\n\n\n<p>I en dobbeltbinding brukes to av karbonets fire \u00abarmer\u00bb til \u00e5 binde seg til naboatomet, og gj\u00f8r at karbonatomet ikke er mettet med hydrogen, slik som i en mettet fettsyre. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"225\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-1024x225.png\" alt=\"\" class=\"wp-image-31\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-1024x225.png 1024w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-300x66.png 300w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-768x169.png 768w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-1536x337.png 1536w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-2048x450.png 2048w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-myk-Fetefakta-80x18.png 80w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Har en knekk = Myk konsistens = Enumettet fettsyre<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"215\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-1024x215.png\" alt=\"\" class=\"wp-image-32\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-1024x215.png 1024w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-300x63.png 300w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-768x162.png 768w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-1536x323.png 1536w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-2048x431.png 2048w, https:\/\/mills.no\/content\/uploads\/sites\/19\/2023\/04\/Umettede-fettsyrer-flytende-Fetefakta-80x17.png 80w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Har flere knekk = Flytende konsistens = Flerumettet fettsyre<\/figcaption><\/figure>\n\n\n\n<p>Umettede fettsyrer har \u00e9n eller flere knekker i strukturen, og kan dermed ikke pakke seg like tett sammen som mettede fettsyrer. Umettet fett er derfor mykt eller flytende, ogs\u00e5 n\u00e5r fettet st\u00e5r i kj\u00f8leskapet. I romtemperatur er det umettede fettet som oftest flytende.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Del 2 \u2013 Praktisk teori<\/strong><\/h2>\n\n\n\n<p>I det daglige liv vil ikke de fleste av oss ha behov for \u00e5 huske p\u00e5 hvordan fettsyrenes molekyler ser ut. Det som er viktig er \u00e5 forst\u00e5 hvilke matvarer som inneholder fett, og hva slags fett de inneholder. <\/p>\n\n\n\n<p><strong>Start med \u00e5 se denne filmen i plenum om kilder til fett i mat:<\/strong> <\/p>\n\n\n\n<figure class=\"wp-block-embed dekode-gtm-iframe-preview is-type-video is-provider-vimeo wp-block-embed-vimeo wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"FeteFakta - Kilder til fett i maten\" data-cookieconsent=\"marketing\" data-cookieblock-src=\"https:\/\/player.vimeo.com\/video\/892204898?dnt=1&amp;app_id=122963\" width=\"500\" height=\"281\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture; clipboard-write; encrypted-media; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\"><\/iframe>\n\t\t<div class=\"cookieconsent-optout-marketing dekode-gtm-cookie-consent-video-placeholder\">\n\t\t\t<div class=\"dekode-gtm-cookie-consent is-block-core-embed is-provider-vimeo\">\n\t\t\t\t\n\t\t\t<img decoding=\"async\" src=\"https:\/\/i.vimeocdn.com\/video\/1765265196-644a1a7ddac55f38c6716f960531399dbced5a8a8af9e3a8667ff300253cf7f0-d_295x166?region=us\" alt=\"vimeo\" \/>\n\t\t\t\t<div class=\"overlay\">\n\t\t\t\t\t<div class=\"cookie-info\">\n\t\t\t\t\t\t\n<div class=\"wp-block-cover is-light has-custom-content-position is-position-center-left\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-4-background-color has-background-dim-100 has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<h2 class=\"wp-block-heading has-text-align-left\">Det skulle v\u00e6rt en video her<\/h2>\n\n\n\n<p class=\"has-text-align-center\">For \u00e5 se alt mediemateriell, vennligst tillat cookies<\/p>\n<\/div><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-oppgave-1-brodmaltid-med-en-vri\">Oppgave 1: Br\u00f8dm\u00e5ltid med en vri<\/h3>\n\n\n\n<p>Dersom dere \u00f8nsker noe \u00e5 spise kan dere tilberede et br\u00f8dm\u00e5ltid der elevene kategoriserer de utvalgte p\u00e5leggene ut i fra innholdet av fett og hva slags type fett.  <\/p>\n\n\n<div class=\"mills-block-infobox wp-block-mills-block-infobox has-background has-background-3-background-color\"><div class=\"mills-block-infobox-icon\"><i class=\"icon-IconRecepie-Difficulty\"><\/i><\/div><div class=\"mills-block-infobox-content\">\n\n<h3 class=\"wp-block-heading has-neutral-1000-color has-text-color\">Tips!<\/h3>\n\n\n\n<p class=\"has-neutral-1000-color has-text-color\">Kj\u00f8p inn b\u00e5de fettrike og fettfrie alternativer. Da blir oppgaven mer utfordrende og aktiviserende.&nbsp;<\/p>\n\n<\/div><\/div>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><strong>Forslag til fete p\u00e5legg:<\/strong><\/p>\n\n\n\n<ul class=\"is-style-default wp-block-list\">\n<li>avokado<\/li>\n\n\n\n<li>majones<\/li>\n\n\n\n<li>ost<\/li>\n\n\n\n<li>egg<\/li>\n\n\n\n<li>kaviar<\/li>\n\n\n\n<li>makrell i tomat<\/li>\n\n\n\n<li>n\u00f8ttesm\u00f8r<\/li>\n\n\n\n<li>spekep\u00f8lse<\/li>\n\n\n\n<li>r\u00f8kelaks<\/li>\n\n\n\n<li>hummus<\/li>\n\n\n\n<li>p\u00e5leggssalater<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><strong>Forslag til magre p\u00e5legg:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>kyllingskinke&nbsp;<\/li>\n\n\n\n<li>kalkun&nbsp;<\/li>\n\n\n\n<li>agurk<\/li>\n\n\n\n<li>tomat<\/li>\n\n\n\n<li>paprika<\/li>\n\n\n\n<li>mager leverpostei&nbsp;<\/li>\n\n\n\n<li>skinke&nbsp;<\/li>\n\n\n\n<li>syltet\u00f8y&nbsp;<\/li>\n\n\n\n<li>mager cottage cheese&nbsp;<\/li>\n\n\n\n<li>frukt<\/li>\n\n\n\n<li>b\u00e6r<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Oppgave 2: Skattejakt p\u00e5 kj\u00f8kkenet<\/h3>\n\n\n\n<p>Elevene skal n\u00e5 lete seg frem til matvarer p\u00e5 skolekj\u00f8kkenet som inneholder fett og hva slags fett. Dette kan gj\u00f8res p\u00e5 flere m\u00e5ter.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>En gruppe kan unders\u00f8ke kj\u00f8leskapet og hva som finnes der.<\/li>\n\n\n\n<li>En annen gruppe kan se p\u00e5 t\u00f8rrvarene.<\/li>\n\n\n\n<li>Lag gjerne en kasse med diverse utvalg, om det blir for rotete om hele kj\u00f8kkenet skal endevendes.<\/li>\n<\/ul>\n\n\n\n<ol class=\"is-style-list-bg-primary wp-block-list\">\n<li>Elevene skal finne matvarer med fett uten hjelpemidler og plassere dem i rekkef\u00f8lge fra det produktet som inneholder minst fett til det produktet som inneholder mest fett.<\/li>\n\n\n\n<li>Deretter skal elevene lese p\u00e5 deklarasjonen og gjenta oppgaven. Blir rekkef\u00f8lgen annerledes? Hvilke matvarer overrasket dem?<\/li>\n\n\n\n<li>N\u00e5 skal elevene sortere matvarene ut ifra om fettet kommer fra planteriket eller dyreriket.<\/li>\n\n\n\n<li>Til slutt skal elevene sortere matvarer ut ifra om det er mettet fett eller umettet fett.<\/li>\n<\/ol>\n\n\n\n<p><strong>Alternativ om elevene ikke har tilgang p\u00e5 et stort utvalg av matvarer p\u00e5 skolekj\u00f8kkenet,<\/strong> <strong>eller om dere \u00f8nsker en ren teori\u00f8kt:<\/strong><\/p>\n\n\n\n<ol class=\"is-style-list-bg-primary wp-block-list\">\n<li>Skriv ned 7 matvarer p\u00e5 en lapp dere tror inneholder en stor andel fett.<\/li>\n\n\n\n<li>Sorter lappene etter hvilken matvare som inneholder minst fett til det produktet som inneholder mest fett.<\/li>\n\n\n\n<li>Let frem n\u00e6ringsinnholdet p\u00e5 matvarene, og gjenta oppgaven. <\/li>\n\n\n\n<li>Blir rekkef\u00f8lgen annerledes? <\/li>\n\n\n\n<li>Hvilke matvarer overrasket dem?<\/li>\n<\/ol>\n\n\n\n\t\t<div class=\"t2-factbox wp-block-t2-factbox has-background has-neutral-30-background-color\" id=\"t2-factbox\">\n\t\t\t<div class=\"t2-factbox__content\">\n\t\t\t\t<div class=\"t2-factbox__blocks t2-factbox__inner-container is-layout-flow\">\n\t\t\t\t\t\n\n<h3 class=\"wp-block-heading\" id=\"h-fleip-eller-fakta\">Fleip eller fakta<\/h3>\n\n\n\n<ol class=\"is-style-list-bg-third wp-block-list\">\n<li>Det finnes fire fettstoffer i maten vi spiser, og de heter mettet, transumettet, flermettet og flerumettet.<br><br><em>Fleip, det er mettet fett, transfett, enumettet fett og flerumettet fett.<\/em><\/li>\n\n\n\n<li>En typisk voksen har over 6 ganger flere fettceller enn det er mennesker p\u00e5 jorda.<br><br><em>Fakta, menneskekroppen best\u00e5r av over 50 milliarder fettceller<\/em>.<\/li>\n\n\n\n<li>Hjernen inneholder 60% fett og er det organet i kroppen som best\u00e5r av mest fett.<br><br><em>Fakta<\/em>.<\/li>\n\n\n\n<li>Et gram fett inneholder like mange kalorier som proteiner og karbohydrater.<br><br><em>Fleip, det inneholder det dobbelte<\/em>. 9 kcal per gram.<\/li>\n<\/ol>\n\n\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\n<div class=\"mills-block-infobox wp-block-mills-block-infobox has-background has-primary-light-background-color\"><div class=\"mills-block-infobox-icon\"><i class=\"icon-IconRecepie-Difficulty\"><\/i><\/div><div class=\"mills-block-infobox-content\">\n\n<h3 class=\"wp-block-heading has-neutral-1000-color has-text-color\">Visste du at&#8230;<\/h3>\n\n\n\n<p>En bolle med frisk salat kan inneholde en hel haug av vitaminer, antioksidanter og fiber.\u202fMen visste du at vi ogs\u00e5 trenger noe fett i salaten?&nbsp;<\/p>\n\n\n\n<p>De fettl\u00f8selige vitaminene A, D, E og K som vi finner i gr\u00f8nnsaker, er avhengig av at det finnes noe fett i maten for at kroppen skal kunne ta opp vitaminene, for s\u00e5 \u00e5 utnytte dem. Topp derfor\u202fsalaten med godt fett!\u202f<\/p>\n\n\n\n<p>Gode fettkilder kan v\u00e6re olje, n\u00f8tter, fr\u00f8, avokado og oliven.&nbsp;<\/p>\n\n<\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Del 3 \u2013 <strong>Matglede og refleksjon<\/strong><\/strong><\/h2>\n\n\n\n<p>Dekk et hyggelig bord. Presenter de ulike p\u00e5leggene dere har valgt og hvorfor dere har valgt akkurat disse. Nyt maten sammen, og dersom dere f\u00e5r tid kan dere i fellesskap reflektere rundt det dere har erfart.<\/p>\n\n\n\n\t\t<div class=\"t2-factbox wp-block-t2-factbox has-background has-neutral-30-background-color\" id=\"t2-factbox-1\">\n\t\t\t<div class=\"t2-factbox__content\">\n\t\t\t\t<div class=\"t2-factbox__blocks t2-factbox__inner-container is-layout-flow\">\n\t\t\t\t\t\n\n<h3 class=\"wp-block-heading\">Refleksjonssp\u00f8rsm\u00e5l<\/h3>\n\n\n\n<ol class=\"is-style-list-bg-primary wp-block-list\">\n<li>Hva er de st\u00f8rste kildene til fett i kostholdet deres?<\/li>\n\n\n\n<li>Kjenner dere til anbefalingene om hva slags type fett og hvilke mengder vi b\u00f8r spise?<\/li>\n\n\n\n<li>Hvilke funksjoner har fett i matlaging?<\/li>\n<\/ol>\n\n\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div><\/div>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing is-style-horizontal-spacing alignwide is-section-newsletter alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner alignwide\">\n\t\t\t\t\n\n<div class=\"wp-block-group has-background-3-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-meld-deg-pa-nyhetsbrevet\">Meld deg p\u00e5 nyhetsbrevet<\/h2>\n\n\n\n<p class=\"has-text-align-center\"> F\u00e5 inspirasjon til nye aktiviteter og oppgaver p\u00e5 skolekj\u00f8kkenet rett i innboksen. <br>Meld deg p\u00e5 nyhetsbrevet til FeteFakta. <\/p>\n\n\n<script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\nvar 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