The document outlines a course on nutrition and diet therapy, focusing on the role of fats and lipids in health and illness, including their classification, functions, and dietary sources. It emphasizes the importance of balanced fat intake for energy and health, detailing the effects of both deficiency and excessive consumption. The course aims to equip students with practical competencies for meal planning and nutrition education.

1. NCM 105
NUTRITION
AND DIET THERAPY
By: Ray-Hannah G. Makakena, RND
Instructor
Nutrition and Dietetics Department
First Semester, School Year 2020-2021

2. COURSE DESCRIPTION
• This course deals with the study of food in relation to
health and illness. It covers nutrients and other
substances and their action, interaction, and balance in
relation to health and diseases and the process by which
the human body ingests, digests, absorbs, transports,
utilizes, and excrete food substances. It also focuses on
the therapeutic and food service aspects of delivery of
nutritional services in hospitals and other healthcare
institutions. The learners are expected to develop the
competencies in appropriate meal planning and
education of a given client.

3. COURSE OUTLINE
• Classifications
• Functions
• Food Sources
• Digestion, Absorption, and Utilization
• Individual Requirements and PDRI
• Effects of Excessive and Deficient Intakes

4. THE MACRONUTRIENTS:
FATS AND LIPIDS
By: Ray-Hannah G. Makakena, RND

5. INTENDED LEARNING OUTCOME
By the end of the learning experience, the students must be able to:
1. Describe and explain the characteristics and classifications of
fats
2. Distinguish the different functions of fat in the body
3. Suggest food items that are sources of good fats
4. Discuss the processes involved in digestions, absorption, and
utilization of fats
5. Estimate the individual requirements/PDRI of fats for each age
group
6. Predict the consequences of excessive and inadequate intakes of
fats

6. FATS AND LIPIDS

7. Fats and Lipids
• Fats and lipids in the right kind and amount,
are necessary as component of tissues and to
regulate certain body processes.
• True fats belong to a larger group of organic
compounds chemically called Lipids.
• Fats stay solid at room temperature and oils
stay liquid.

8. CLASSIFICATION OF LIPIDS

9. According to Complexity of Molecule and
Chemical Composition
1. Simple
a. Triglycerides or neutral fats
• Mixed fats
• Simple fats
• Sources: adipose, tissue, butterfat, cream, olive oil
b. Esters of fatty acids and higher molecular alcohols
• Waxes –beeswax
• Cholesterol esters- blood,liver
• Vitamin D and A esters- blood, liver

10. 2. Compound Lipids
A. Phospholipids containing phosphoric acid and a
nitrogenous base
• Phosphoglycerides
• Phosphosphingosides
B. Glycolipids
• Cerebrosides
• Gangliosides
• Sulfolipids
C. Aminolipids – lipoproteins

11. 3. Derived Lipids
A. Fatty Acids
B. Mono and Diglycerides
C. Sterols (precursors of Vitamin D)
• Cholesterol
• Ergosterol
• Calciferol

12. Fatty Acids
• Saturated Fatty Acids (SAFA)
• Monounsaturated Fatty Acids (MUFA)
• Polyunsaturated Fatty Acids (PUFA)
• Trans Fatty Acids (TFA)

13. • PUFA and MUFA have a beneficial impact on
health.
• SAFA and TFA can have a negative impact on
health.
• PUFA consists of two families: Omega-3 (n-3)
and Omega-6 (n-6).
• If the double bond is three carbons away, it is
called Omega 3 while Omega 6 if it is six carbons
away.

14. Omega-3 Fatty Acids
• Are found in seafoods, some plants, and some
livestock rations.
• However fish and fish oils are the only
concentrated source of eicosapentaenoic acid
(EPA) and decosahexaenoic acid (DHA) and
docosapentaenoic acid which are types of Omega-
3 FA.
• 90-120 g of fish oil lower plasma triglyceride levels.
• Consume 2-4 fish meals a week.

15. Trans Fatty Acids
• Also called trans fat.
• It has potential role as one of the risk factors
for cardiovascular diseases.
• They are made from the hydrogenation of
polyunsaturated fatty acids which changes
liquid oils to solid fats.

16. Cholesterol
• Is essential component of cell membranes.
• It is the precursor of 7-dehydrocholesterol, which
has vitamin D activity.
• It is part of the bile acids for dietary fat
emulsification.
• It is also utilized in biosynthesis of adrenocortical
hormones, which are important in the
development of secondary male and female
characteristics.

17. • Total concentration of blood plasma
cholesterol is from 180-250 mg/100 ml.
• Normal intake should not exceed 300 mg/dl.

18. Ergosterol and Calciferol
• Are both vitamin D precursors.
• Phytosterols – sterols of vegetable origin
• Stigmasterol – from soybean oil

19. Type of Fat Dietary Sources Effects on Blood Lipids
Saturated Fat All animal meats, butter,
cheese, lard, whole milk,
hydrogenated oils, etc.
Increases total cholesterol
Increases LDL (bad
cholesterol)
Polyunsaturated Fat Almonds, corn oil,
mayonaise, safflower oil,
sunflower oil, sesame oil,
soybean oil
Decrease total cholesterol
Decrease LDL cholesterol
Decrease HDL cholesterol
Monounsaturated Fat Avocados, canola oil,
cashews, olive oil, peanut
butter, peanut oil, poultry
Decrease total cholesterol
Decrease LDL cholesterol
without decreasing HDL
Omega-3 Fat Canola oil, ocean fishes,
shellfish, spinach, broccoli,
lettuce, soy foods
Decrease total cholesterol
Decrease LDL cholesterol
Increase HDL cholesterol
Trans Fat Margarine (hard),
hydrogenated oils, etc.
Increases total cholesterol
Increases LDL cholesterol

20. FUNCTIONS

21. 1. Concentrated Source of Energy and
Storage Form of Energy
• Fats provides 9 calories/gram.
• As adipose tissue, fat is the largest reservoir of
potential energy.
• The principal sites of adipose tissue in the
body are: the subcutaneous tissues (50%),
abdominal cavity (45%), and intramuscular
tissues (5%).

22. 2. Structural Component
• Moderate deposits of fat beneath the skin and
around the internal organs, act as protective
pad and give support to the organs.
• Subcutaneous fat also prevents rapid heat loss
from the skin, thereby conserving heat in the
body.

23. 3. Supplier of Essential Fatty Acids
• EFA are needed for growth and development,
because they are the building blocks of new
tissues, they are integral components of cell
membrane phospholipids, and play important
in structural and functional roles in the cell.
Essential Fatty Acids:
a. Omega-3 Fatty Acid (Linoleic Acid)
b. Omega-6 Fatty Acid (Alpha Linoleic Acid)

24. 4. Carrier of Fat-Soluble Vitamins
• Vitamins A, D, E, and K need fat soluble
medium to keep them in solution and to
facilitate reactions, whether in foods or in the
body.

25. 5. Sparer of Protein, Thiamin, and Niacin
• Thiamin and niacin are not appreciably
needed in fat metabolism as compared to CHO
metabolism.

26. 6. Other Special Functions
• Fat has a high satiety value.
• It is also contributes to flavor and palatability.
• It helps retain moistness in food products.
• Certain lipids are emulsifying agents which help in the
transport of fatty substances that cannot easily pass
through the cell membrane.
• Fatty acids are precursors of a group substance called
prostaglandins, which participates in the regulation of
blood pressure, heart rate, and lipolysis.

27. FOOD SOURCES

30. DIGESTION, ABSORPTION, AND UTILIZATION

31. Digestion, Absorption, and Utilization
• In the stomach, emulsified fat is digested to
free fatty acids and glycerol by the action of
gastric lipase.
• Non-emulsified fat is acted upon by the bile
salts in the small intestines and the resulting
emulsified fat is hydrolyzed by the pancreatic
lipase to fatty acids and glycerol.

32. • Almost all fats are absorbed into the lymphatic
system from the intestinal mucus as
chylomicrons.
• The glycerol portion and short-chained free
fatty acids are absorbed directly into the
portal circulation via the liver.
• The major site of lipid metabolism is in the
liver.

33. • Oxidation of fatty acids to release energy is
accomplished by the beta-oxidation process.
• The active acetate enters the Krebs Cycle,
which is the common pathway for energy
release.

34. RECOMMENDED DIETARY
ALLOWANCES

35. RDA
• At least 20% of total caloric allowance be
supplied by the dietary fat.
• The RDA for Essential Fatty Acids is 2%.
• An adequate Omega-3 FA intake for adults is
3-6 grams/day.

36. • The consensus of opinion by professional organizations
such as dietetic associations, heart associations, and
cancer institutes, as implemented by nutritionists and
dietitians, is to provide 30% of total calories from fat
sources. The recommended distribution are:
• 6-10% from PUFA
• 10-15% from MUFA
• 10% or less from SUFA
• 1% or less from TFA

37. Example:
Total Caloric need= 1,890 Kcal
1,890 .25 (25%) = 472.5 kcal
472.5 kcal 9 kcal/gram (1 g of fat=9 kcal)
Fat Requirement=52.5 g/day
CHO Requirement (60%) = 283.5 g/day
CHON Requirement (15%) = 71 g/day
Fat Requirement (25%) = 52.5 g/day

38. EFFECTS OF EXCESSIVE AND
DEFICIENT INTAKES

39. • Deficiency will reduce the caloric supply in the
body and cause protein catabolism. Depot fats
will be withdrawn and body weight reduced.
• Deficiency of EFA causes retarded growth and
eczematous skin in infants.
• Excessive intake above the normal level leads
to obesity.

40. SUMMARY
• Fats is classified according to Complexity of
Molecule and Chemical Composition.
• The main function of fats is concentrated
source of energy and storage form of energy.
• Deficiency will reduce the caloric supply in the
body and cause protein catabolism. Excessive
intake above the normal level leads to obesity.

41. REFERENCES
• Basic Nutrition for Filipinos 6th
Edition by
Adela Jamorabo-Ruiz and Virginia Serraon
Claudio