1. Lipids and Fats

2. Facts
Fats
belong to a group of organic
compounds called lipids.
Greasy substances that are insoluble in
water
Each gram of fat contains 9 calories.
.

3. Functions
Provide
energy
Carry fat-soluble
vitamins
Supply essential fatty
acids
Protect and support
organs and bones
Insulate from cold
Provide satiety after
meals
.

4. Food Sources
Animal
◦ Fatty meats and
fish
◦ Dairy products
◦ Whole milk
◦ Egg yolk
.

5. Food Sources
Plant
◦ Vegetable oils and
margarine
◦ Nuts and olives
◦ Chocolate
◦ Avocados
.

6. Visible and Invisible Fats
Visible
fats
◦ Fats in foods that
are purchased and
used as fats, such as
butter or
margarine, lard,
cooking oils
Invisible
fats
◦ Fats that are not
immediately
noticeable such as
those in egg yolk,
cheese, cream, and
salad dressings

7. Fatty Acid Classification
May
be classified by the body’s need for
them:
◦ Essential fatty acids (EFAs)
◦ Nonessential
.

8. Fatty Acid Classification
May
be classified by degree of saturation
with hydrogen atoms:
◦ Saturated
◦ Unsaturated
 Monounsaturated
 Polyunsaturated

9. Essential Fatty Acids
Cannot
be synthesized by the body and
must be obtained from the diet
Two families:
1. Omega-3
2. Omega-6
.

10. Nonessential Fatty Acids
Can
be synthesized by the body
.

11. Saturated Fats
Usually
solid at room
temperature
In general, animal foods
contain more saturated
fatty acids than
unsaturated
Examples: meat, poultry,
egg yolks, whole milk,
whole milk cheeses,
cream, ice cream, butter,
chocolate, coconut, palm
oil

12. Monounsaturated Fats
Have
one place among the
carbon atoms where there are
fewer hydrogen atoms attached
then in saturated fats.
Lower low-density lipoprotein
(LDL or “bad” cholesterol)
when they replace saturated fat
in one’s diet
Examples: olive oil, canola oil,
avocados, cashew nuts
Recommended: 15% of total daily
calories

13. Polyunsaturated Fats
Have
two or more places
among the carbon atoms
where there are fewer
hydrogen atoms attached
then in saturated fats.
Examples: cooking oils made
from sunflower, safflower,
sesame seeds, or from corn
or soybeans; soft margarines
whose major ingredient is
liquid vegetable oil; and fish
.

14. Polyunsaturated Fats
Foods
containing high proportions of
polyunsaturated fats are usually soft or
oily
Omega-3 fatty acids (found in fish) lower
the risk of heart disease.
Omega-6 fatty acids have a cholesterollowering effect.
Recommended: 8% or less of total daily
calories

15. Trans-Fatty Acids (TFAs)
Produced
when hydrogen
atoms are added to
monounsaturated or
polyunsaturated fats to
produce a semi-solid
product such as margarine
or shortening
TFAs raise low-density
lipoproteins (LDL) and
total cholesterol.
Major source: baked goods
and restaurant foods
.

16. Hydrogenated Fats
Polyunsaturated
vegetable oils to
which hydrogen has been added
commercially to make them solid
at room temperature
This process, called
hydrogenation, turns
polyunsaturated vegetable oils
into saturated fats.
Margarine and shortening are
made in this way.
.

17. Cholesterol
Cholesterol
is a sterol, a
fatlike substance.
Exists in animal foods and
body cells
Does not exist in plant
foods
Essential for the synthesis
of bile, sex hormones,
cortisone, and vitamin D
Needed by every cell in
the body
.

18. •
Your client has been diagnosed with a high
cholesterol level greater than 200 mg/dL. Answer
the following questions:
 What risks are associated with a high cholesterol level?
 What can be done to lower a high cholesterol level?
5-22
Copyright © 2007 Thomson
Delmar Learning, a division of
Thomson Learning Inc. All
rights reserved. 5-18
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.

19. •
5-23
High cholesterol leads to atherosclerosis, a
cardiovascular disease in which plaque
(fatty deposits containing cholesterol and other
substances) forms on the inside of artery walls.
This can lead to heart attacks and strokes.
Copyright © 2007 Thomson
Delmar Learning, a division of
Thomson Learning Inc. All
rights reserved. 5-19
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.

20. Reduce the amount of total fat, saturated fats, and
cholesterol.
• Increase monounsaturated fats in the diet, lose weight,
and exercise.
• Increase consumption of soluble dietary fiber.
• Medication may be prescribed in some cases. Daily
cholesterol intake should not exceed 300 mg.
•
5-24
Copyright © 2007 Thomson
Delmar Learning, a division of
Thomson Learning Inc. All
rights reserved. 5-20
Copyright © 2007 Thomson Delmar Learning, a division of Thomson Learning Inc. All rights reserved.

21. Lipoproteins
In
the initial stages of fat absorption, bile
joins with the products of fat digestion to
carry fat.
Later, protein combines with the final
products of fat digestion to form special
carriers called lipoproteins.
Lipoproteins carry the fat in the blood to
the body cells.

22. Lipoproteins
Classified
according
to mobility and
density
Types
◦ Chylomicrons
◦ Very-low-density
lipoproteins
(VLDLs)
◦ Low-density
lipoproteins (LDLs)
◦ High-density
lipoproteins (HDLs)

23. Low-Density Lipoproteins (LDLs)
Composed
of 45% cholesterol with few
triglycerides
Carry most of the blood cholesterol
from the liver to the cells
Elevated blood levels greater than 130
mg/dL of LDL are thought to be
contributing factors in atherosclerosis.
“Bad” cholesterol

24. High-Density Lipoproteins (HDLs)
Carry
cholesterol from the cells to the
liver for eventual excretion
Levels of HDL greater than 35 mg/dL are
thought to reduce the risk of heart
disease
Exercise, maintaining a desirable weight,
and giving up smoking are all ways to
increase one’s HDL
“Good” cholesterol

25. Fat Alternatives
Olestra
◦
◦
◦
◦
◦
Made from carbohydrates
and fat
FDA approved for use in
snack food
Government requires that
food labels indicate olestra
“inhibits absorption of some
vitamins and other nutrients”
Should be used in
moderation
Contains no calories; can
cause cramps and diarrhea

26. (continued)
Fat Alternatives
Simplesse
◦ Made from egg white or
milk protein
◦ Can be used only in cold
foods
Oatrim
◦ Carbohydrate-based;
derived from oat fiber
◦ Can be used in baking but
not frying

27. Dietary Requirements
Deficiency
symptoms occur when fats
provide < 10% of total daily calories
The Food and Nutrition Board’s
Committee on Diet and Health
recommends that people reduce their fat
intake to 30% of total calories.

28. (continued)
Dietary Requirements
American
Heart Association’s newest
recommendation is to consume ≤ 7% of
saturated fats, 8% polyunsaturated fats,
and 15% monounsaturated fats.
At present, 36% of calories in U.S. diets is
derived from fats.

29. Chef’s Tips
Most
fish is lower in fat,
saturated fat. And cholesterol
than are meat and poultry
Chicken is twice as fatty as
turkey
White meat with skin and dark
meat are higher in fat
If buying ground chicken, make
sure that it is made only from
skinless breast for the least
amount of fat

30. Chef’s Tips
Trimmed
veal is leaner
than skinless chicken
When choosing beef, you
will get the least fat from
eye of round, followed by
top round and bottom
round
Cooking techniques to
reduce fat include
roasting, grilling, broiling,
sauteing, poaching, and
braising

31. Steps in Cooking with Less Fat
1.
2.
3.
4.
5.
6.
7.
Choose a lean cut (fish, chicken breast, trimmed
meat)
Order a quality product
Trim the meat of visible fat
Use flavorful rubs and marinades to allow new and
creative options (rubs combine dry ground spices
such as cinnamon, and finely cut herbs, such as
cilantro)
Choose a cooking method that will produce a
flavorful, moist product, and that adds little or no
fat to the food
Flavor the dish
Make the plate attractive

37. Conclusion
Fats
provide energy, carry essential fatty
acids and fat-soluble vitamins, protect
organs and bones, insulate from cold, and
provide satiety after meals.
Composed of carbon, hydrogen, and
oxygen and are found in both animal and
plant foods

38. Conclusion
Each
gram of fats provides 9 calories.
Digestion occurs primarily in small
intestines.
An excess of fat in the diet can result in
obesity and possible heart disease or
cancer.

39. Prepared by :
Jamaldin,
Kayzel Pearl