FATS or Lipids Lipids.: Nutrition and Diet Theraphy Lecture Notes On Fats
FATS or Lipids Lipids.: Nutrition and Diet Theraphy Lecture Notes On Fats
FATS or Lipids Lipids.: Nutrition and Diet Theraphy Lecture Notes On Fats
FATS or Lipids
Fats, oils, and waxes belong to the group of naturally
occurring organic materials called - lipids.
Lipids are those constituents of plants or animals which
are insoluble in water but soluble in other organic
solvents.
Most concentrated form of energy
Contains 9 calories per gram fat or 1 gram = 9 Kcal
It is recommended 15-25% fat in the diet
The basic unit of fat is called “triglyceride”, which consist
of molecule of glycerol attached to the 3 fatty acids
2) Monounsaturated fats
lower level of “bad” cholesterol
Sources: Vegetable oil, peanut, soybean, corn, olive oil,
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS
canola oil
3) Polyunsaturated Fats
Lower levels of total cholesterol.
Classes:
1) Omega 3
have a positive effect on reducing mortality from
cardiovascular disease.
Reduced blood clotting tendency and reduced blood
pressure.
2) Omega 6
“Linoleic acid” polyunsaturated fatty acid.
lowers cholesterol levels in the blood and helps in the
prevention of heart disease.
Sources of Polyunsaturated fats : unrefined safflower,
corn, sesame, soybean, sunflower oil, seeds, nuts, dark
green vegetables.
Functions:
1) Important source of calories to provide a continuous
supply if energy.
2) Protein sparing
3) Maintain the constant blood temperature
4) Cushions vital organs such as kidney against injury
5) Facilitates the absorption of fat soluble vitamins
(A,D,E,K)
6) Provides satiety and delays onset on hunger.
7) Contributes flavor and palatability to the diet.
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS
Cholesterol
Cholesterol is a major component of all cell membranes.
It is required for synthesis of sex hormones, bile acids,
and vitamin D.
It is also a precursor of the steroid hormones.
Cholesterol is also made in the body and is taken also
thru foods
But Cholesterol is a major factor in the development of
heart diseases
Daily intake should not exceed 300 mg./day
Vocabularies:
Lipid – Any of a group of organic compounds, including the
fats, oils, waxes, sterols, and triglycerides, that are insoluble
in water but soluble in nonpolar organic solvents, are oily to
the touch.
Fat - Any of various soft, solid, or semisolid organic
NUTRITION AND DIET THERAPHY
LECTURE NOTES ON FATS
Sources of Fat
1) Animal Fats – fat from meat, fish, poultry, milk, milk
products and eggs.
2) Vegetable Fats – margarine, seed and vegetable oil, nuts
3) Visible Fats – butter, cream, margarine, lard, fish liver
oils, pork fat
4) Invisible Fats – cheeses, olives, cakes, nuts, pastries
Diseases:
1) Heart Disease
2) Cancer
3) Obesity
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