Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.

1. FATS
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2. COMPOSITION
• Made of the elements carbon, hydrogen and oxygen.
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3. • https://www.youtube.com/watch?v=Ir5h5BmBn8M
• https://www.youtube.com/watch?v=QhUrc4BnPgg
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4. LIPIDS
• Lipid is the scientific term for fats and oils whether edible or inedible.
• Family of compounds that includes triglycerides, phospholipids and
sterols
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5. LIPIDS FAMILY
• Triglycerides (fat & oil)
Glycerol (1 per triglyceride)
Fatty acid (3 per triglyceride)
Saturated
Monounsaturated
Polyunsaturated
 Omeg-3
 Omega-6
• Phospholipid (such as lecithin)
• Sterol (such as cholesterol)
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6. THE LIPID FAMILY INCLUDES
• TRIGLYCERIDES: The scientific name for fat molecule of one unit of
glycerol and three fatty acids.
• Phospholipids
• Sterols
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7. WHAT ARE TRIGLYGERIDES?
Triglycerides are formed when one unit of glycerol combines with 3
fatty acids
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8. FUNCTIONS OF TRIGLYCERIDES
• Emergency energy reserve: Triglycerides account for roughly 99
percent of the lipids stored in your body and 95 percent of the lipids
found in foods. Your digestive system breaks down the triglycerides in
the foods you eat into their separate components: glycerol and fatty
acids. The body can utilize these fatty acids as an immediate energy
source or store them in the form of triglycerides for future or
emergency energy needs. These triglycerides that are stored in the
form of energy reserves reside primarily in adipose tissues has the
additional function of insulating your body and protecting internal
organs from injury. Adipose tissue also plays a role in maintaining
optimal body temperature
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9. WHAT ARE ESSENTIAL FATTY ACIDS?
• ESSENTIAL FATTY ACIDS: Fatty acids that cannot be made by the body.
Examples of essential amino acids include:
Linoleic acids (omega 6)
linolenic acids (omega 3)
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10. CLASSIFICATION OF FATS
• FATS: Fats are solid at room temperature.
• OILS: oils are liquids at room temperature.
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11. CLASSIFICATIO OF FATS
• Saturated:
• Unsaturated
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12. DIFFERENCES BETWEEN FATS AND OILS
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14. WHAT ARE PHOSPHOLIPIDS?
• A phospholipid is a type of lipid molecule that is the main component
of the cell membrane.
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15. FUNCTIONS OF PHOSPHOLIPIDS
• phospholipids can act as emulsifiers, which are substances that
disperse oil droplets in water so that the oil and water do not form
separate layers. For example, egg yolks contain phospholipids, and
are used in mayonnaise to keep it from separating.
• Phospholipids play a dual role in cells as both essential structural
components of the cell membrane and as important metabolic
intermediates and regulatory molecules.
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16. • Phospholipids differ only slightly from triglycerides in chemical
structure. While each triglyceride molecule consists of glycerol and
three fatty acids, each phospholipid molecule substitutes a phosphate
for one of the three fatty acids. Phospholipids form the membrane
that make up the outer layer of all human cells. They play a key role in
determining what enters and exits every cell.
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17. STEROLS
• any of a group of naturally occurring unsaturated steroid alcohols,
typically waxy solids.
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18. WHAT IS CHOLESTEROL?
• Cholesterol is a soft, fat-like, waxy substance made by all cells of the
body and found in the bloodstream and in all of your body’s cells.
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19. BENEFITS OF CHOLESTEROL
• Aiding in the production of bile, a fluid that aids in digesting fat
• Making vitamin D- dehydrocholesterol is converted into
cholecalciferol and stored in the liver. (cholecalciferol is the chemical
name for vitamin D.
• Building cells,
• Building hormones such as oestrogen and testosterone.
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20. DETRIMENTS/ DRAWBACKS OF CHOLESTEROL
• The buildup is also known as cholesterol plaque. This plaque can
narrow your arteries, limit your blood flow, and raise your risk of
blood clots. If a blood clot blocks an artery in your heart or brain, it
can cause a heart attack or stroke.
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21. CHOLESTEROL
• The organs that make the most cholesterol are the liver and
intestines.
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22. CHOLESTEROL
• Cholesterol is transported in the blood by particles called
“lipoproteins,” which contain both fat and protein. Together, they
form two types of lipoproteins.
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23. THE GOOD CHOLESTEROL
• HDL or high-density lipoprotein, the good cholesterol, picks up excess
cholesterol and takes it back to the liver for excretion.
• To remember think HD= highly distinguished, a term we used to
describe an individual with good character.
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24. THE BAD CHOLESTEROL
• LDL or low-density lipoprotein takes cholesterol from the liver to
wherever it is needed. Excess amounts of LDL can build up on artery
walls and increase risk for heart disease.
• To remember think LD= low down, a term we used to describe an
individual with bad character.
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25. FATTY ACIDS
• FATTY ACIDS are the basic chemical units or organic acids which make
up fat. All fat is one of three types of fatty acid:
 Saturated fatty acids
 Polyunsaturated fatty acids
 Monounsaturated fatty acids
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26. SATURATED FATS
• Contains the maximum number of hydrogen atoms.
• All the bonds between the fat molecules are single bonds.
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27. UNSATURATED FATS
• One or more hydrogen atoms are removed/missing from the fat
molecule.
• Fat molecules contain at least two carbon atoms that are bonded to
each other by a double bond.
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28. SOURCES OF FATTY ACIDS
• SATURATED - found in animal sources such as milk, cream, cheese,
butter, meat, poultry. Also in coconut and palm oil. Because it can be
made from saturated fatty acids, cholesterol levels in the blood are
related to the amount of saturated fat eaten. Appear to raise LDL or
bad cholesterol.
• POLYUNSATURATED - are better than saturated fats. They are found in
vegetable oils and fish. Seem to help lower cholesterol levels.
• MONOUNSATURATED - the best type of fat. It is found in olives,
avocados, nuts, and olive, canola and peanut oils. Most margarines
and hydrogenated vegetable oils are highly monounsaturated. These
seem to lower LDL and raise HDL levels.
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29. TYPES OF UNSATURATED FATS
• Monounsaturated: has one double bond between carbons and lacks
two hydrogen atoms.
• Polyunsaturated: has one or more double bonds between carbons
and lacks four or more hydrogen atoms.
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30. TYPES OF UNSATURATED FATS:
MONOUNSATURATED FATS
• Has one double bond between carbons.
• Lacks two hydrogen atoms.
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31. TYPES OF UNSATURATED FATS:
POLYUNSATURATED FATS
• Has one or more double bonds between carbons
• Lacks four or more hydrogen atoms.
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32. BENEFITS OF UNSATURATED FATS
• Unsaturated fats cannot stack well together and hence cannot form
plaques in the arteries.
• Also unsaturated Fats can help increasing the good (HDL) cholesterol
while decreasing the bad (LDL) cholesterol.
• Omega 3 fats, a type of poly unsaturated fat, help reduce
inflammation, prevent arthritis and cancer as well.
• Omega 6 fats, a type of poly unsaturated fat, helps hair growth, bone
health and improve metabolism.
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33. SOURCES OF UNSATURATED FATS
• Plant sources such as avocados, olives, nuts and seeds are rich in
unsaturated fats. Fish is also a rich source of unsaturated fats.
• Coconut oil is an exception which is high in saturated fat and yet takes
the liquid form.
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34. • A fat molecule is monounsaturated if it contains one double bond, and
polyunsaturated if it contains more than one double bond.
• Where double bonds are formed, hydrogen atoms are eliminated.
• Thus, a saturated fat is "saturated" with hydrogen atoms.
• The greater the degree of unsaturation in a fatty acid (i.e., the more double
bonds in the fatty acid), the more vulnerable it is to rancidity.
• Antioxidants can protect unsaturated fat from lipid rancidity.
• Foods containing unsaturated fats include avocado, nuts, and soybean,
canola, and olive oils.
• Meat products contain both saturated and unsaturated fats.
• Unsaturated fats are liquid at room temperature.
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35. TRANS FAT
• A trans fat is when a liquid vegetable oil is chemically changed to a
solid through a process called hydrogenation.
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36. HYDROGENATION
https://www.youtube.com/watch?v=2iKczqO1TiE
https://study.com/academy/lesson/what-is-hydrogenation-process-
reaction.html
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37. HYDROGENATION
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38. • Trans fats are used in products like margarine, baked goods, snack
foods, and fast foods to increase shelf life and add extra flavor.
• Beware! These are probably the worst fats as they can increase LDL
and seem to lower HDL. Avoid foods rich with trans fats.
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39. DETERMINING FOODS THAT CONTAIN TRANS
FAT
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41. RECOMMENED
PERCENTAGES CALORIES
FROM FAT
• The recommended daily amount of
fats to eat is about 30% of total
daily calories, with saturated fats
contributing less than 10% of daily
calories.
• Completely avoid trans fats and
foods that contain “partially
hydrogenated oils” or “shortening”
in the ingredient list
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42. MAXINE PITT

43. sources
• https://whetyourwoman.com/inner-game/lose-weight-gain-muscle/
• https://www.uen.org/lessonplan/view/1265
• http://cms.gcg11.ac.in/attachments/article/88/FOOD%20AND%20NU
TRITION.pdf
• https://kristinaarquettenutrition.files.wordpress.com/2012/02/the-
three-fats.jpg
• https://dailyhealthpost.com/avoid-heart-attacks-naturally/
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