Fats are composed of carbon, hydrogen and oxygen. They are composed of smaller units called fatty acids. Some fats such as ground nut oil and gingerly oil are liquid at room temperature, while others are solid. Fats provide energy, carry fat-soluble vitamins, and maintain body temperature and organ support. Dietary fats come from both animal sources like butter and fish oils, and vegetable sources like oils. Fats are broken down into fatty acids and glycerol during digestion.

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2.  Fats are composed of Carbon, hydrogen and
oxygen.
 They are composed of smaller units called
fatty acids.
 Some fats such as ground nut oil, gingerly oil
are liquid at room temperature.
 Insoluble in water but soluble in organic
compounds like ether, benzene or chloroform.
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3.  The term lipid is applied to a group of naturally
occurring substances characterized by their
insolubility in water, greasy feel and solubility in
organic solvents like ether, chloroform, benzene
or other fat solvents.
 Most of the body fat(99%) is stored in the adipose
tissues.
 Each fat molecule is made up of four compounds,
one alcohol and three fatty acids.
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4. 1. Fats provide energy: 1 gram of fat provides 9
calories of energy i.e., twice the number of
calories from carbohydrates and proteins.
2. Carries of fat soluble vitamins: Vitamin
A,D,E, and K.
3. Dietary fats supplies essential fatty acids are
needed for growth and maintenance of the
integrity of the skin.
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5. 4. They maintain our body temperature
(insulation).
5. Fats provide support for many organs in our
body such as heart, kidneys, intestine etc.
6. Foods containing fats provides taste to diet.
7. Fats are the constituents of cell membrane
and regulates the membrane permeability.
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6. 1. Animal sources: ghee, butter, fat of meat,
fish oils etc.
2. Vegetable sources: groundnut oil, ginger
oil, mustard oil, cotton seed and nut oil and
coconut oil etc.
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7. 1. According to Biochemical composition
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8.  Simple lipids are defined as those which yield
only one or more fatty acids and an alcohol
on hydrolysis.
 Includes triglycerides (Fats & Oils) and Waxes
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9.  Lipids combines with phosphate group
Examples
 Fat + Phosphorus =Phospholipid
 Fat + Carbohydrate =Glycolipid
 Fat + Protein = Lipoproteins
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10.  Derived from simple and compound lipids.
 Includes Glycerol + Fatty Acids
 During digestion, Glycerol is removed &
Available for Glucose formation
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11.  Fats yield fatty acids and glycerol on
hydrolysis.
1. Saturated fatty acids
2. Unsaturated fatty acids
a) Monounsaturated
b) Polyunsaturated fatty acids
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12. According to nutritional significance
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13.  Composed of smaller units called fatty acids.
 Saturated fatty acids: All animal fats except fish oil.
 E.g. fatty meat, butter, palm and coconut oil, cream,
cheese, ghee, poultry skin
 Saturated fatty acids are cholesterologenic, i.e. they
increase blood cholesterol level.
 Raise the level of LDL (“bad”) cholesterol in the
bloodstream
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14.  Unsaturated fatty acids:
All vegetable oils
except coconut and
palm oils.
 e.g. found in fish,
avocado, nuts,
sunflower, canola and
olive oils
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15.  Appear to lower LDL (“bad”) cholesterol
and help raise levels of HDL (“good”)
cholesterol.
 Food sources: olives, olive oil, avocados,
peanuts, peanut oil and canola oil.
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16.  Fats that seem to lower total cholesterol
levels.
 Food sources: many vegetable oils, such
as corn oil, soybean oil and safflower oil.
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18.  Trans fats are a form of
unsaturated fat associated
with a number of negative
health effects.
 Fat formed when oils are
partially hydrogenated
 Trans fat can also be found
naturally in meat and dairy.
 Increase risk of Heart
Disease
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19. o Hydrogenation is the process of heating oil
and passing hydrogen bubbles through it.
The fatty acids in the oil then acquire some
of the hydrogen, which makes it denser.
o A solid denser substance is called fat and is
created through full hydrogenation of oil.
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20.  Fat that is easily seen
 Examples: Butter on a baked
potato, layer of fat around a pork
chop, etc.
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21.  Fat that cannot be detected by the
eye
 Examples: whole milk, some
cheese, egg yolks, nuts, avocados,
etc.
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22.  Those fatty acids which cannot be
synthesized by human body and derived only
from food are called EFAs.
 Essential amino acids are unsaturated fatty
acids
 These are linoleic acid, arachidonic acid,
linolenic acids and eichosapentaenoic acids.
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23.  Those fatty acids which synthesized by
human body.
 Derived in body from essential amino acids
 These are Palmitic acid, Oleic acid Butyric acid
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24.  Cholesterol is a waxy, fat-like substance
that's found in all the cells in your body.
 Cholesterol is NOT fat.
 It contributes to the digestion of fat and
the skin’s production of vitamin D.
 Cholesterol found in meat, poultry , fish,
Egg Yolks, Liver
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25.  Chemically cholesterol is called lipoproteins.
 There are two major kinds of lipoproteins:
1. LDL’s (Low-Density Lipoprotein) “bad
cholesterol.”
This buildup in arterial wall increases the risk
of heart disease or stroke.
2. HDL’s (High-Density Lipoprotein) “good
cholesterol.”
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26.  Daily requirements
- Man: 20-60 gm
- Woman: 20-40 gm
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28.  The end products of fats are fatty acids and
glycerol
 The end products are absorbed from small
intestine into capillaries of blood vessels with
the help of villi
 The end products are absorbed by active
transport method
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29.  Obesity, Phrenoderma (rough and dry skin
“toad skin”)
 Coronary Heart Disease (high intake of
saturated fats),
 Cancer (Some recent studies show that high
intake of fats increase the risk of colon and
intestinal cancer)
 Kwashiorkor
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30.  Calories are used to measure energy. We use
calories to measure how much energy is there in
certain foods. We use calories also to measure
how much energy a person needs(energy
requirements)
 Nutrients that provide calories, and the
amounts are as follows:-
- One Gram of Carbohydrate provides 4 calories.
- One Gram of proteins provides 4 calories.
- One Gram of fats provides 9 calories.
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