Fats(lipids)

• Classification of Lipids Accdg. to Chemical Structure:

I. Triglycerides- chief form of fat found in foods, major storage form of fat in the
body.
Fatty Acids- the key refined fuel forms of fat that the cell burns for energy
-may be saturated or unsaturated in nature
Types of fatty acids & Sources:
Saturated fatty acid: animal fats, including beef
Monounsaturated fatty acid:Oleic acid(olive & peanut oils)
Polyunsaturated fatty acid: Most vegetable oils
Trans fatty acids: doughnuts, cookies,muffins, pies, cakes, fried foods,baked
goods made with shortening or partially hydrogenated vegetable oils
Classifications of PUFA :
A. Omega 3 fatty acids
Sources: (Fish oils) salmon, sardines, swordfish, oysters,mackerel
(Plant oils) canola oil, flaxseeds, walnuts, soybeans, and hazel nuts
B. Omega 6 fatty acids
Sources: (Plant oils) saf-flower, sunflower, corn, soybean, and cottonseed
Essential fatty acids- are not manufactured in the body & must be supplied in the diet.
1. Linoleic Acid-
Sources: vegetable oils(corn, sunflower, soybean, & cottonseed, poultry fats)
2. Linolenic acid(alpha linolenic acid)- parent fatty acid to other omega 3 fats.
converted to (EPA) or eicosapentaenoic acid and DHA docosahexaenoic acid
Sources: oils & seeds(walnut,butternuts wheat germ, soybean, nuts)
DHA affects neurodevelopment & visual acuity in infants
Essential fatty acids(Roles):
• maintain healthy skin
• promote normal growth in children
• part of our cell membranes
• involve in bloodclotting and inflammation

• Fat Malabsorption: Cystic fibrosis or inflammatory bowel dse.

Symptoms:
• reduced growth rates in children
• hair loss
• scaly, dry skin
• increased susceptibility to infection
• increased water loss through skin
II. Phospholipids- used as food additive called an emulsifier
Ex: Mayonnaise
Lecithin- most common phospholipid in the body, found in cell membranes and
surrounding nerve fibers
Sphingomyelin- contained in cell membranes and the myelin sheath surrounding
nerves

III. Sterols- synthesized by the body, not required in the diet

Cholesterol- most well-known sterol
Functions of Fat in the body:
1. Transports fat- soluble vitamins A, D, E, and K
2. Cushions and protects organs
3. Insulates body to maintain core temperature
4. Provides lubrication
5. Source of stored energy
6. Component of cell membranes
7. Component of myelin in the nervous system
8. Building block for synthesis of other lipid-based cmpds. such as hormones, vit. D,
and bile
Functions of Fat in Foods:
1. Provide essential fatty acids
2. Source of energy with 9 kcalories/gm
3. emulsifying agent
4. Taste and aroma
5. Texture
6. Transfers heat in cooking
7. Causes satiety or fullness

• Adult Dietary Reference Intake (DRI)- 20% to 35% of their calories from fat
Energy
-the force/power that enables the body to do its
work.
Calorie- the standard unit in measuring heat.

Kilogram calorie/Kcalorie(kcal)-unit of energy

commonly used in human nutrition.
 
joule- is a measure of work energy.
Calculation of Energy from Food
kCalorie Values of Energy Nutrients

Nutrients Energy
Carbohydrate 4 kcal/g
Fat 9 kcal/g
Protein 4 kcal/g

Example: 1 slice of bread with 1 tablespoon of peanut butter on it contains 16 grams carbohydrate, 7 grams protein, and
9 grams fat:
16 gms carbohydrates x 4cal/gm = 64 kcal
7 gms protein x 4cal/gm = 28 kcal
9 gms fats x 9cal/gm = 81 kcal
Total 173 kcal
CHO: 64 kcal/173x 100= 36.99 %
CHON: 28 kcal/173 x 100 = 16.18 %
FATS: 81 kcal/173 x 100 = 47 %