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Fats and Lipids

The document discusses the importance of fats in the diet, highlighting their roles in energy supply, insulation, organ protection, and vitamin absorption. It categorizes fats into visible and invisible types, detailing sources high in saturated and polyunsaturated fatty acids, as well as the health effects associated with different types of fats. Additionally, it addresses cholesterol intake recommendations and the risks of trans fats in processed foods.

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7 views31 pages

Fats and Lipids

The document discusses the importance of fats in the diet, highlighting their roles in energy supply, insulation, organ protection, and vitamin absorption. It categorizes fats into visible and invisible types, detailing sources high in saturated and polyunsaturated fatty acids, as well as the health effects associated with different types of fats. Additionally, it addresses cholesterol intake recommendations and the risks of trans fats in processed foods.

Uploaded by

saudiamaemalang7
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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0

3
FUNCTIONS
1. Normally, about 95% of the fat in
food is digested and absorbed, Fats
are important sources of calories. It is
quite normal for the body to have
deposits of fat (adipose tissue) that
serve as continuing supply of energy
each and every hour. In fact, if the
body had no reserves of fat, it would
need food much more frequently to
2. Fat is said to be protein-
sparing because its availability
reduces the need to burn protein
for energy.

3. Fat is essential to maintain


the constant body temperature
by providing effective insulation
4. Fat cushions vital organs such
as the kidney against injury.
5. Fat facilitates the absorption of
the fat-soluble vitamins A, D, E,
and K.
6. Fat provides satiety and delays
the onset of hunger.
7. Fat contributes flavor and
0
4
FOOD
SOURCE
A.Visible fats include lard,
butter, margarine,
shortenings, salad oils,
and visible fats of meat.

B.Invisible fats are those


available in milk, cheese,
High in Saturated Fatty
Acids:
• Whole milk, cream, ice
cream, cheese made
from whole milk, egg
yolk

• Medium fat or fatty


High in Saturated Fatty
• Bacon, butter, coconut oil,
Acids:
lamb fat, lard, regular
margarine, salt pork,
hydrogenated shortenings

• Chocolates, chocolate
candies, cakes, cookies,
High in Polyunsaturated Fatty
Acids:
• Vegetable oils, safflower,
corn, cotton seed,
soybean, sesame,
sunflower

• Salad dressings made


from the above oils:
High in Polyunsaturated Fatty
Acids:
• Special
margarine:
liquid oil listed
first on label

• Fatty fish:
The Omega-6/Omega-3 Ratio
• Plants make omega-3 and
omega-6 oils, but the latter is
more widely distributed in
plants. Humans should
consume more omega-3 fatty
acids from vegetable and
marine sources like cod liver
oil, mackerel, salmon, and
The essential
fatty acids are
not
manufactured in
the body and
A.Linoleic acid is the
primary member of the
omega-6 family.

B.Linolenic acid is the


primary member of the
omega-3 family.
0
5
HEALTH
EFFECTS
OF LIPIDS
1. Heart disease
- Elevated blood
cholesterol is a major risk factor
for cardiovascular diseases.
2. Risks from saturated fats
- Lauric, myristic, and
palmitic acids raise blood
cholesterol levels. Stearic acid
3. Benefits from monounsaturated
fats
- Olive oil lowers risks of
heart disease.
4. Benefits from omega-3
polyunsaturated fats
- Omega-3polyunsaturated
fats lower blood cholesterol and
prevent heart disease. EPA sources
like fish, eaten once a week, can lower
5. Cancer
- Fat does not instigate
cancer development but can
promote it once it has arisen.
6. Obesity
- High-fat diets tend to
store body fat ably.
0
6
DAILY
ALLOWANC
0
7
CHOLESTE
ROL
CONTENT
If an individual has risk factors
for heart disease, he/she should
not consume more than 200
milligrams of cholesterol a day.

If risk factors for heart disease


exist, then cholesterol intake
should be limited to not more
Cholesterol
is only found in
animal
products.
Fruits,
vegetables,
grains, and all
other plant
foods do not
To calculate your cholesterol
ratio, divide your total cholesterol
by your HDL cholesterol (high-
density lipoprotein).

For example, a total score of


200 divided by an HDL score of 50
equals a cholesterol ratio of 4 to
1. Doctors recommend
The smaller the ratio, the
better. While this figure is
useful in estimating heart
disease risk, it's not as
important in guiding treatment.
Doctors look at total
cholesterol, HDL cholesterol,
0
8
TRANS FAT
TRANS
FAT
(also called trans fatty acids)
is formed when liquid vegetable
oils go through a chemical
process called hydrogenation, in
which hydrogen is added to make
THE FAT
FAMILY
Unlike other members of the fat
family (saturated polyunsaturated, and
monounsaturated fats), trans fats, or
trans-fatty acids are basically artificial
fats. A small amount of trans fats
occurs naturally in meat and dairy
Where is trans fat found?
• The majority of trans fat can
be found in shortenings, stick
(or hard) margarine, cookies,
crackers, snack foods, fried
foods (including fried fast
food), doughnuts, pastries,
baked goods, and other
processed foods made with or
What does trans fat do?
• The stiffer and harder fats are,
the more they clog up your
arteries. Trans fats do the same
thing in our bodies that bacon
grease does to kitchen sinks.
Over time, they can "clog the
pipes" that feed the heart and
brain, which can lead to heart
REFEREN
•
• CES!
Basic Nutrition and Diet Therapy Textbook
http://iom.edu/Activities/Nutrition/SummaryDRIs/~/
media/Files/Activity%20Files/Nutrition/DRIs/New%20
Material/5DRI%20Values%20SummaryTables%2014.
pdf
• https://pressbooks-dev.oer.hawaii.edu/humannutriti
on/chapter/digestion-and-absorption-of-lipids/
CREDITS: This presentation template was
• https://www.google.com/url?sa=i&url=https%3A
created by Slidesgo, including icons by
%2F%2Fnaturallonghornleanbeef.com
Flaticon, and infographics & images by
Freepik
%2Fnutritional-facts
%2F&psig=AOvVaw2TKyDpdc00dUDIW0pl4Rvh&ust
=1694627044757000&source=images&cd=vfe&opi
=89978449&ved=0CBAQjRxqFwoTCJDz7OrPpYEDF
Thanks
!
CREDITS: This presentation template was
created by Slidesgo, including icons by
Flaticon, and infographics & images by
Freepik

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