Fats are compounds that are soluble in organic solvents and insoluble in water. They provide structural functions and are an important energy source. Fats are solid at room temperature while oils remain liquid. Both fats and oils are lipids that contain carbon, hydrogen and oxygen and provide more energy than carbohydrates and proteins. Essential fatty acids like linoleic acid cannot be synthesized and must be obtained through diet. Dietary fats play important roles like energy storage, insulation, and absorption of fat-soluble vitamins. Sources of fats include animal products like meat and dairy as well as plant sources like nuts, seeds and oils.

1. BY:
MS. LAMNUNNEM HAOKIP
SENIOR TUTOR
OBG NURSING
SSNSR, SU

2. FATS:
Fats are the compounds that are soluble in organic solvents and
mostly insoluble in water. They are solid at room temperature.
Fats serve both structural and metabolic functions in this way
fat is an important foodstuff for many forms of life.
OILS:
A non-polar chemical substance which is a viscous liquid at
ambient temperatures is termed as oil. In other words, oils are
the fats, which are liquid at room temperature.

4. Fat
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LIPIDS-
 Fats and oils belongs to a group called lipids. They are
characterized by greasy feel, insolubility in water. They are mainly
made up of carbon, hydrogen and little oxygen. They are more
concentrated source of energy and provide 2.5 times more energy
per gram than carbohydrates and protein.
 Fats are solid at 20 degree. they are called oils if they are liquid at
that temperature.

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7. Unsaturated fatty acid- the full complement of hydrogen atoms is
not received in unsaturated fatty acids. This leads to the formation of
double bond between the atoms so they have one or more double
bonds between the carbon atoms. It is of two types:-
1- Monounsaturated- they have one double bond between the
carbon atoms. Oleic acid is an example of monosaturated fatty acid
and it is found in groundnut oil, olive oil and corn oil. They are
mostly found in vegetable oils and fruits.

8. 2. Polyunsaturated acids- fatty acids with two or more double bonds
are called polyunsaturated fatty acids. These are mostly found in seeds.
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10. ESSENTIAL FATTY ACIDS
Essential fatty acids are those which cannot synthesized by humans.
They can derived from food. The most essential fatty acid is lonoleic
acid which serves as the basis for the production of other essential
fatty acids. Linoleic acid is abundantly found in vegetable oil.
• Deficiency of EFA in diet may result in growth retardation,
reproductive failure and skin disorders. So at least 3% of energy
requirement should be derived from EFA.
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11.  Linoleic acid
 Alpha-linolenic acid
 Omega 3 fatty acids (olive oil, fish oil, mustard oil, soyabean
and black gram)
 Omega 6 fatty acids (sunflower, cottonseed, sesame and
groundnut oil)
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13. Trans Fats
Trans fat, or trans-fatty acids, are unsaturated fatty acids that come
from either natural or industrial sources. Naturally-occurring trans fat
come from ruminants (cows and sheep). Industrially-produced trans fat
are formed in an industrial process that adds hydrogen to vegetable oil
converting the liquid into a solid, resulting in “partially hydrogenated”
oil (PHO).

15. FUNCTIONS OF FATS
 Fats are a concentrated source of energy. All tissues except those
of central nervous system and brain can utilize fat as a source of
energy. Fats are deposited in the adipose tissue and this deposit
serves as a reserve source of energy during starvation.
Thermal insulation- subcutaneous fat acts as an insulator against
cold by retaining body heat.
 Satiety value- fats improve the palatability of the diet and give
satiety value. i.e- feeling of fullness in the stomach.

16.  Protein sparing action- an adequate intake of fat in the diet allows
proteins to perform their main functions of growth and maintenance.
 Protection of vital organs- fat provides a protective padding to vital
organs such as heart, kidney and intestine from mechanical shock and
keeps them in place.
 Absorption of fat soluble vitamins- fats are essential for the
absorption of fat soluble vitamins A, D, E and K. So fats serves as
vehicles for fat soluble vitamins.
 Essential fatty acids- fats contain essential fatty acids linoleic, alpha-
linolenic and arachidonic acids which are essential for maintaining
tissue in normal health

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18. FOOD SATISFACTION
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19. SOURCES OF FATS-
 Animal fats- ghee, butter,cheese, egg, yolk, meat and fish.
 Vegetable fats- groundnuts, mustard, soyabean, coconut,
almond and sunflower.
 Other- small amount of fat are found in most other food such as
cereals, pulses and vegetables.
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23. TYPES OF FAT DIETS
Low Fat Diet: A standard low fat diet contains about 30% or less of
calories from fat.
Suggested daily fat ranges from low fat diet, based on different
calorie goals
 1500 calories: about 50 g of fat/day
 2000 calories: about 67 g of fat/day
 2500 calories: about 83 g of fat/day

24. Ketogenic Diet
Suggested daily fat diet ranges for a low-card diet based on different
calorie goal
 1500 calories: about 82 - 125 g of fat/day
 2000 calories: about 111 - 167 g of fat/day
 2500 calories: about 139 - 208 g of fat/day

25. Moderate fat diet
Suggested daily fat ranges for moderate fat diet based on different
calorie goals
 1500 calories: about 58 - 67 g of fat/day
 2000 calories: about 78 - 89 g of fat/day
 2500 calories: about 97 - 111 g of fat/day

27. BIBLIOGRAPHY / REFERENCES
S. Dipak, K. Sreeraja Textbook of “Applied Nutrition and Dietetics”
Springfield Notion Press.com.
https://byjus.com/biology/fats/
https://www.vedantu.com/biology/fats
https://www.hsph.harvard.edu/nutritionsource/what-should-you-
eat/fats-and-cholesterol/types-of-fat/

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