1.
Presented by
DR HATEM ELBITAR

2.
Fats
Define
Types Important

3.
1-Define
They are organic compounds that contain carbon
And oxygen and hydrogen, some of which contain
carbohydrates, phosphorous or nitrogenous compounds
soluble in organic solvents, such as: ether
Petroleum, alcohol, ether, benzene, etc. Fat is a major and
concentrated source of energy in
Food. One gram of fat provides the body with 9 calories. It
provides daily about 30-40% of the body's total energy needs.
Fats are composed of two main parts: FA: FattyAcids, and
glycerol. These two parts combine to form glycerides.
triple).
Fatty acids are defined as organic substances consisting of a
carbon chain, one end of which ends with a carboxylic group.
COOH: Group and the other end is CH: MethylGroup (Most
fatty acids in foods are straight chains
It contains even numbers (EvenNumber) of carbon atoms

4.
2-Types
Types of fats found in food (food in fat pigments)
Fats are divided according to their composition into the following:
First: simple fats (simple fats)
They are esters of fatty acids and alcohols, such as triglycerides (TG) (oils and fats) that make up about 09% of body
fat.
Triglycerides are found in fatty tissue stored in the body, and under the skin, MOI organs.
Second: Compound Lipids
They are fats composed of diglycerides in which phosphoric acid and other compounds have replaced the third fatty
acid. Examples include:
• Phospholipids: These lipids are chemically similar to triglycerides, but one of the
The fatty acid was replaced by phosphoric acid and a nitrogen base such as choline, ethanolamine, or serine, the
percentage of phosphorylated fats was estimated.
In egg yolks, about 52%, and in vegetable oils, 1%-2%, and it is second only to triglycerides in terms of its
prevalence.
In some parts of the human body, such as inflammation of adipose tissue, the brain, cell membranes, and blood
plasma 215 (milligrams per 100
milliliters). The phospholipids are actively involved in some enzymatic systems,Translocation of lipids in blood
plasma, as well as their use
source of energy.
The phosphorylated lipids include many compounds, including: lecithin, which is one of the most prevalent
phosphorylated lipids in the tissues of the human body.
Cephalin, phosphatidyserine, sphingomyelin, and phosphatidyl inositol.
Inosetol Phosphatidy, and Glycerol Phosphatidy.
Glycolipids: They are triglycerides (fat) that contain a molecule of the sugar galactose or glucose.
Brain, nerve cells, and liver, examples of which are: gangliosides, sires, and pyrosides.

5.
3-Important
The importance of fats for humans
A- Fat is one of the concentrated sources of energy that a person needs; Eating one gram of it in the body profile is
about 9 calories.
B - Fats are a major source of essential fatty acids (linoleic acid), which are not
The human body can manufacture it in sufficient quantities to meet its needs, so it must be available in the diet. It
is caused by an acid deficiency
Linoleic in the human diet is negatively affected by defense cells, reproductive cells and growth, and symptoms of
acid deficiency often appear
linoleic in infants fed formula-fed (alumroF) fat-free formula); Milk Fat-Non(
This is in the form of dermatitis (dryness, redness, scaling, and itching). It is noteworthy that linoleic acid is
available in high concentrations.
(more than 50% in vegetable oils, such as: corn oil, sunflower oil, and safflower oil).
C- Fats carry fat-soluble vitamins, which are vitamins (K), (E), (D), (A), and (KEDA) (it also helps
To absorb it through the intestinal wall, and protect it from oxidation and damage. It was found that the fat
rancidity (fat oxidation), or blockage of the duct
Bile (BileDuct) interferes with the absorption of fats through the intestinal wall, which reduces the rate at which the
body uses vitamins
dissolved in it.
D- The layer of fat surrounding the main organs of the body, including the heart and kidneys, helps protect them
from shocks and external influences:
It acts as a pillow for the kidneys, and the layer of fat that forms under the skin acts like an insulating layer to
prevent the loss of body heat,
Especially in cold weather.
E- The fats of vegetables and various meats give a palatable taste during the cooking process.
F- Fats reduce digestive secretions and reduce gastric motility; This slows down the emptying of food from the
stomach
Feeling hungry (feeling full for a long time).

6.
THANK YOU
THANK YOU