This document discusses fats and lipids, including their classification, sources, functions, and health effects. It covers the different types of fats such as simple/neutral fats, compound lipids, and derived lipids. Key points include that fats provide calories and cushion for organs, facilitate absorption of fat-soluble vitamins, and sources include visible fats like butter and invisible fats in foods like milk. Excessive saturated fat intake can increase risk of heart disease and cancer, while omega-3 fatty acids may decrease risk. The document provides tips for lowering fat intake such as eating fatty foods in moderation and adding more healthy options.

1. Fats or lipids

2. Objectives:
At the end of the topic, you should
be able to
1. identify the function of fat.
2. identify the source of fat,
3. differentiate the different kinds of
fats, and
4. identify disease conditions
associated with excessive fat intake.

3. Fats
Are organic compounds called lipids
composed of carbon, hydrogen and oxygen
Fat related health terms:
• blood lipids- fats in the blood
• Hyperlipidemia – high levels of fat in the
blood
• Lipoproteins- carrier of fat in human blood

4. Fats
• Constitute 34% of energy in the human
body
• Some fat deposits are not used and are
considered structural fat. They hold the
body organs and nerves in position and
protect them against shock and injury
• includes substances such as fats, oil, waxes
• greasy to touch and insoluble in water
• soluble in ether, benzene, and chloroform

5. Classification of Fats
A. Simple Lipids ( neutral fats)
• chemical name is triglycerides
• compose the 95% fats in the body
• composed of three (tri) fatty acids
attached to a framework of glycerol
(derived from water soluble
carbohydrate)

6. Classification of Fats
B. Compound Lipids – combination of
fats with other components.
3 types:
1. Phospholipids
2. Glycolipids
3. Lipoprotein

7. Classification of Fats
B. Compound Lipids
1. Phospholipids – compounds of fatty
acids,phosphoric acids and nitrogenous
base.
a. Lecithin ( liver, egg yolk, corn oil,
cheese, margarine, confections to aid
emulsification)
b. Cephalin – needed to form
thromboplastin for the blood clotting
process.

8. c. Sphingomyelin- found in brain and
other nerve tissue as component of
myelin sheath.

9. Classification of Fats
B. Compound Lipids
2. Glycolipids-compounds of fatty acids
combined with carbohydrates and a
nitrogenous bases
a. Cerebrocides- componets of nerve
tissue and cell membranes and play vital
role in fat transport.
b. Gangliosides – made up of certain
glucose, galactose and a complex compound

10. Classification of Fats
B. Compound Lipids
3. Lipoproteins – lipids in combination of
protein.
They are insoluble in water and are
combined in protein complex for their
transport and activity in aqeous
medium.They contain cholesterol, neutral
fat and fatty acids.

11. Classification of Fats
C. Derived Lipids- simple derivatives from
fat digestion or other more complex
products
1. Fatty Acids – are key refined fuel forms
of fat that the cell burns for energy. They
are basic structural units of fat and maybe
saturated or unsaturated
Sources of fatty acids
a. Saturated Fats – palmitic and stearic
(animal fats including beef)

12. Classification of Fats
C. Derived Lipids
1. Fatty Acids
b. Monounsaturated fatty acids – oleic
acid is the most abundant (olive and peanut
oils)
c. Polyunsaturated fatty acids – linoleic
acid is the most common and is abundant in
most vegetable oil.

13. Classification of Fats
C. Derived Lipids
2. Glycerol – a water-soluble component of
triglycerides and is convertible with
carbohydrate. It comes out 10% of the fats.
3. Steroids – a class of fat related
substances that contain sterols. A main
member of this group is cholesterol. Food
rich in cholesterol are egg yolk, organ
meats, shell fish, dairy fats, and animal fat
products.

14. Digestion of Fats
Organ Enzyme Activity
Mouth None Mechanical Mastication
Stomach
No Major enzyme Mechanical separation of fats
as protein and starch digested
out.
Small amount of
gastric lipase,
tributyrinase
Tributyria (butter fat) to fatty
acids and glycerols
Small
Gall bladder (bile
salt)
Emulsifies fat

15. FUNCTION OF FATS
1. Important source of calories.
2. Fat is protein sparing.
3. Fat is essential to maintain the
constant body temperature by
providing effective insulation
underneath the skin.
4. Fat cushions vital organs such as the
kidney against injury.

16. FUNCTION OF FATS
5. Fat facilitates the absorption of the
fat-soluble vitamins A,D,E, and K.
6. Fat provides satiety and delays the
onset on hunger.
7. Fat contributes flavor and
palatability to the diet.

17. FOOD SOURCES
A. Visible Fats– lard, butter, margarine,
shortenings, salad oils, visible fats of
meat.
B. Invisible Fats – are those available in
milk, cheese, eggs, nuts, and meat.
High in Saturated Fatty Acids:
• Whole milk, cream, ice cream, cheese
• Medium fat or fatty meats, beef, lamb

18. FOOD SOURCES
High in Polyunsaturated Fatty Acids:
• Vegetable oils, safflower, corn, cotton
seed, soybean, sesame, sunflower
• Salad dressings made from above oils,
mayonnaise, French dressings
• Special margarine: liquid oil
• Fatty fish: salmon, tuna, herring

19. FOOD SOURCES
Essential Fatty Acids:
1. Linoleic Acid- Omega 6 family
Found in vegetable oils ( corn,
safflower,
soybean, cottonseed, poultry fats).
2. Linolenic Acid- Omega 3 family
Found in oils ( flaxseed, canola,
walnut, wheat germ, and soybean, nuts
and seeds, human milk, shellfish and fish

20. Health effects of lipids
1. Heart disease – elevated blood
cholesterol
2. Risks from saturated fats – lauric,
myristic, and palmitic acids raise
blood cholesterol levels.
3. Benefits from monounsaturated fats –
olive oil lowers risks of heart disease.

21. Health effects of lipids
4. Benefits from Omega 3
polyunsaturated fats- lower blood
cholesterol and prevents heart disease
5. Cancer – fat does not instigate cancer
development but can promote it once it
has arisen.
6. Obesity – High fat diets tend to store
body fat ably.

22. HOW TO LOWER FAT
INTAKE
Don’t deprive yourself of fatty food.
Eat fatty food moderately
Add more healthy food to your diet

23. MAKING POSITIVE CHANGES
1. Eliminating Trans Fat
2. Fighting Fat with Fats
3. Cleanse, Rejuvenate and Supplement – regular
colon cleansing, periodic liver flushes and
revitalizing multi vitamins