Fats are triglyceride molecules made of glycerol and three fatty acids. They can be saturated or unsaturated depending on the number of carbon-carbon double bonds. Saturated fats are solid at room temperature and linked to heart disease, while unsaturated fats with one or more double bonds are generally liquid and found in foods like olive oil and fish. Fats provide energy, act as insulation, and help absorb vitamins, but consuming too much saturated fat can be unhealthy.

2. Presented By: Hafiza Madiha Jaffar
Clinical Nutritionist

3.  Fats are a sub-group of organic compound known as lipids.
 We all need some fat in our diet for energy.
 Some fats are not good for us, like fried foods.
 Only 10% of our diet should come from fat.
 They are found in living organisms
 Insoluble in water

4.  Fats are triglycerides molecules made from the
reaction of one glycerol with three fatty acids.
Glycerol + 3Fatty Acids  Fats

5.  Fats can be classified as either
 Saturated Fat
 Unsaturated Fat

6.  Classification of fats depending on the
number of carbon-carbon double bonds in the
fatty acid chains of the molecule

8.  they contain no double bonds with 2-24 or more
carbons.
 They are solid at room temperature except if they
are short chained. •
 They may be even or odd numbered. Examples:
 Butter
 Ghee

9.  Consumption of saturated fats carries some
health risks in that they have been linked to
heart disease.

11.  Fats that contain more double bonds in their
structure
 These fats are generally liquid at room temperature

12.  Has one double bond
Example:
 Olive Oil
 Canola Oil

13.  Contains two or more double bond
Example:
• Flax seeds
• Cold water fish (Tuna, Salmon)

14.  Fats are concentrated source of energy as one gram
of fat provides 9 Kcal
 Fats can be used as a reserve, or long term source of
energy.
 Fats serves as an insulation material to allow body
heat to be conserved and also lining and protecting
delicate internal organs from physical damage such
as kidneys

15.  Fats are essential for the proper maintenance
of cell membrane in the body and are used in
the production of certain hormones
 Fats helps in the absorption of fat-soluble
vitamins in the diet

16.  Vegetable Oils
 Hydrogenated Oils
 Cream
 Butter
 Margarine
 Meat, Poultry, Fis
 Whole Milk
 Ice Cream
 Cheese