What are your views in the topic LIPIDS?

  Be guided with the given Content and Essential questions in

writing your answer.

ANSWER: Lipids are organic compounds that are fatty acids or derivatives of fatty acids, which are
insoluble in water but soluble in organic solvents. Lipids consist of repeating units called fatty acid. Fatty
Acid is a carboxylic acid consisting of a hydrocarbon chain and a terminal carboxyl group, especially any
of those occurring as esters in fats and oils. There are two types of fatty acid: saturated fats and
unsaturated fats.

Lipids are important fats that serve different roles in the human body. Consider the following,
they are the structural component of the cell membrane, providing energy and produce hormones to
our body as well and in addition it also helps in proper digestion and absorption of food. Basically, it is a
healthy part of our diet if it is taken in proper amounts. Lipids are composed of fats and oils, it is
molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and
oxygen. It performs three primary biological functions within the body: they serve as structural
components of cell membranes, function as energy storehouses, and function as important signaling
molecules. Lipids have three main types which are triacylglycerols (also called triglycerides),
phospholipids, and sterols. 

1. Define Triglycerides, Phospholipids and Sterols, and list down their food sources.

Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid
molecules. Triglycerides serve as the backbone of many types of lipids (fats). Triglycerides can be
saturated (contain double bonds on a chemical level) and unsaturated (do not contain double bonds),
meaning either solid at room temperature or liquid at room temperature due to their unique chemical
structure. Saturated fats are generally found in animal food sources like meat and dairy, while
unsaturated fats are found in plant food sources like olives and nuts. Triglycerides are a form of energy
storage for the body and can be broken down easily for fuel.

Food Sources:
o Fried foods,
o Vegetable oil
o Butter
o Whole milk
o Cheese
o Cream cheese and;
o Some meats.

Phospholipids are consisting of two fatty acid chains and it brings water and fat together and also
called as emulsifiers. In addition to that, phospholipids are derivatives of triglycerides. They're very
similar to them but slightly different on a molecular level. Half of each molecule is water-soluble and the
other is not, which causes them to react differently than triglycerides. Located on cell membranes, they
form double-layered membranes with the water-soluble molecules on the outside of the cell membrane
and the water-insoluble molecules in the inside. These lipids are responsible for protecting and
insulating cells.

Food Sources:
o Eggs
o Organ meats
o Lean meats
o Fish
o Shellfish
o Cereal Grains and;
o Oilseeds
Sterols are the least common type of lipid. Cholesterol is perhaps the best well-known sterol.
Though cholesterol has a notorious reputation, the body gets only a small amount of its cholesterol
through food and the body produces most of it. Cholesterol is an important component of the cell
membrane and is required for the synthesis of sex hormones, vitamin D, and bile salts.

Food Sources:
o Meats
o Eggs
o Fish
o Poultry
o Dairy products
o Organ meats (liver, kidneys)

2. Differentiate the classes of fatty acids (saturated, unsaturated, monounsaturated and

polyunsaturated fatty acids)

In saturated fatty acids, carbon atoms are bonded to as many hydrogen atoms as possible. This
causes the molecules to form straight chains. The straight chains can be packed together very tightly,
allowing them to store energy in a compact form. This explains why saturated fatty acids are solids at
room temperature. Example of saturated fat include fatty pieces of meat such as beef and lamb, some
pork and chicken products, dairy products including cream, whole milk, butter, shortening and etc.
Meanwhile in unsaturated fatty acids, some carbon atoms are not bonded to as many hydrogen atoms
as possible due to the presence of one or more double bonds in the carbon chain. Instead, they are
bonded to other groups of atoms. Wherever carbon binds with these other groups of atoms, it causes
chains to bend. The bent chains cannot be packed together very tightly, so unsaturated fatty acids are
liquids at room temperature. They differ from saturated fats in that their chemical structure contains
one or more double bonds. They can be further categorized as Monounsaturated fats, a type of
unsaturated fat that contains only one double bond in its structure. Monounsaturated fats are typically
liquid at room temperature and include canola oil and olive oil. On the other hand, Polyunsaturated fats
is the another type of unsaturated fat that contains two or more double bonds in their structure which
are liquid at room temperature and include safflower oil, sunflower oil, and corn oil.

3. What are the health effects of excessive intake of lipids in the body and what is its
recommended intake per day?

Eating foods rich in trans fats increases the amount of harmful LDL cholesterol in the bloodstream
and reduces the amount of beneficial HDL cholesterol. Tran’s fats create inflammation, which is linked to
cardiovascular disease, stroke, diabetes or obesity, and other chronic conditions.

According to Dietary Guidelines for Americans 2005, total fat intake recommendation is 20-35% of
total daily energy intake. Most fats should come from sources of poly- & monounsaturated fatty acids,
such as fish, nuts & vegetable oils, daily value (based on 30% of 2000-kcal diet). Intake from saturated
fats should be <10% of kcalories and trans fat intakes should be as low as possible.