This document discusses fats, including their functions in the body, sources, classifications, and health effects. It defines lipids and describes the two main types of fat - saturated and unsaturated. Saturated fats increase cholesterol levels and risk of heart disease. Fats provide energy, carry fat-soluble vitamins and materials, aid cell structure and signaling, and act as insulation. They are obtained through various animal and plant foods and are digested in the stomach and small intestine. Excess fat intake can lead to obesity and disease, while deficiency causes skin and growth issues.

2. Objectives
- State the functions of fats in the body.
- Identify sources of dietary fats.
- Explain common classifications of fats.
- Describe disease conditions associated
with excessive use of fats.

3. Definition:
Lipids are a group of naturally occurring
molecules.
Include: fats, waxes, sterols, fat-soluble
vitamins (such as vitamins A, D, E, and
K), monoglycerides, diglycerides,
triglycerides, phospholipids, and others.

4. Calcifications of fats:
There are two types of fat:- (saturated and
unsaturated).
Saturated fats is the fats that come from
animal and are solids at room temperature.
Unsaturated fats is a liquid fat that comes
from plants and are liquids at room
temperature.

5. High intake of saturated fats increases
blood cholesterol level that can lead to
coronary disorders and high blood
pressure.

6. Functions of lipids:
- Provide energy: 9 kcal/g
- Carry fat-soluble vitamins
- Supply essential fatty acids

7. - Transmission of nerve impulses
- Form membrane structure of cell
- Carry fat-soluble materials

8. - Excess lipids are stored in the body as
adipose tissue which has many functions
as fallow:
a- Storage source of energy for all
tissues except the brain and CNS
b- Protect and support organs and bones
c- Layer of fat under the skin protects
from cold

9. Food Sources of lipids:
1- Animal sources
- Fatty meats and fish
- Dairy products
- Whole milk
- Egg yolk

10. 2. Plant sources of fats
- Vegetable oils and margarine
- Nuts
- Chocolate
- Avocados

12. Digestion and Absorption:-
- 95% of ingested fats are digested through
a complex process.
- No digestion of fats occurs in the mouth
- Chemical digestion of fats occurs mainly
in the small intestine.
- Slight digestion occurs in stomach
(gastric lipase acts)

13. Digestion in the small intestine
- Bile emulsifies the fats.
- The enzyme pancreatic lipase reduces
the fats to fatty acids and glycerol.
- Then absorbs through the villi of the
small intestine.

14. Metabolism and Elimination
- The liver controls fat metabolism, which
occurs in the cells.
- Fatty acids are broken down to carbon
dioxide and water, releasing energy.

15. - Fat not needed for immediate use is stored
as adipose tissue.
- Carbon dioxide and water are waste
products removed from the body by the
circulatory, respiratory, and excretory
systems.

16. Cholesterol
- Cholesterol is a sterol, a fatlike substance.
- Exists in animal foods and body cells
- Does not exist in plant foods

17. - Essential for the synthesis of bile, sex
hormones, cortisone, and vitamin D
- Needed by every cell in the body
- Thought to be a contributing factor in
heart disease

18. - Hypercholesterolemia leads to
atherosclerosis or the build up of plaque
within the arteries
- Blood cholesterol should be no more than
200 mg/dl blood

20. Dietary Requirements of fats:
- The Food and Nutrition Board’s Committee
on Diet and Health recommends that
people reduce their fat intake to 30% of
total calories.

21. - Deficiency symptoms occur when fats
provide < 10% of total daily calories
- Deficiency symptoms: eczema and scaly
skin; growth deficiencies

22. Conclusion
- Fats provide energy, carry essential fatty
acids and fat-soluble vitamins, protect
organs and bones, insulate from cold, and
provide satiety after meals.

23. - Fats Composed of carbon, hydrogen, and
oxygen and are found in both animal and
plant foods
- Each gram of fats provides 9 calories.
- Digestion occurs primarily in small
intestines.

24. - Digestion of fats is more complex and
slower than that of carbohydrates and
protein, which is why it makes you “feel
full” longer
- An excess of fat in the diet can result in
obesity and possible heart disease or
cancer.

25. Thank