lipids, fats, unsaturated, saturated,

2. Lipids definition
are energy-rich, hydrophobic
(water-fearing) molecules
used for long-term energy
storage, thermoregulation and
building blocks for membranes
and many hormones

4. Phospholipids

5. • Phospholipids make up an
important class of lipids for the
construction of cell
membrane. The phospholipids
are not "true fats" because
they have one of the fatty
acids replaced by a phosphate
group.

6. Steroids

7. • A steroid is a type of organic
compound that contains a
characteristic arrangement of
four cycloalkane rings that are joined
to each other. Examples of steroids
include the dietary fat cholesterol,
the sex hormones estradiol and
testosterone and the anti-
inflammatory drug dexamethasone.

8. • We build our steroid hormones out of
cholesterol
• Cholesterol
Is a waxy fat
carried through
the
bloodstream
by lipoproteins

9. HDL
• High-density
lipoproteins
“Good cholesterol”
LDL
• Low-density
lipoproteins
“Bad
cholesterol”
Good cholesterol (HDL) is stable and carries
a “bad cholesterol” (LDL) away from the
arteries. Bad cholesterol (LDL) sticks to
artery walls and contributes to plaque
build-up.

10. Glyceride

11. Glycerides are ester formed from
glycerol and fatty acids
Vegetable oils and animal
fats contain mostly triglycerides,
but are broken down by
natural enzymes (lipases) into
mono and diglycerides and free
fatty acids.

12. Dietary Fats
Saturated
Butter, cheese, lard,meat, meat products
(sausages, hamburgers) whole milk and
yogurt, pies, pastries, coconut oil and palm oil
Monounsaturated
Olives, rapeseeds, nuts (pistachio, almonds,
hazelnut, cashews) peanuts, avocados and
their oil

13. Omega-6 Polyunsaturated
Sunflower seeds, sesame, walnuts, soybean,
corn and their oil
Omega-3 Polyunsaturated
Salmon, walnut, rapeseeds, soybean and their
oils

14. What is Artificial Hydrogenation?
artificial process conversion
of liquid vegetable oils to
solid or semi-solid fats (as in
margarine). turns
unsaturated fat to saturated
fat. Creates trans-fat.
Increases the risk of heart
disease. Very Bad

15. Saturated Fat
• occurs naturally in
animal fats, or
artificially in
vegetable oils
when
hydrogenated. Use
in moderation –
raises risk of heart
disease
Unsaturated Fat
• contain
somewhat less
energy
(fewer calories)
than an
equivalent
amount of
saturated fat.

16. Trans Fats

17. Trans fat free
•It doesn’t mean it is free
of trans fats. It means
the food has less than
0.5g of trans fat per
serving