BENGUET STATE UNIVERSITY

College of Home Economic & Technology

Department of Human Nutrition

Group No.: ____ Date: _____________________

Names of Members: ________________________________ Year & Section: ____________
_________________________________________________

LABORATORY EXERCISE NO. 6

The Macronutrient: FATS
The Nutribun of the 1970s was a bread borne out of good intentions. Nutribun was designed as a
convenient “ready-to-eat complete meal” for public elementary school feeding programs to combat child malnutrition
in the Philippines. Schools in economically depressed areas where children weighed below the normal weight for
their age were the priority consumers of the Nutribun.
For its pilot program, 30 million Nutribuns were given to 200,000 children from grade 1 to six during the
school year of 1970 to 1971, as reported by Ruben William Engel (Nutrition Advisor) and Albert S. Fraleigh (Food
for Peace Officer) of the U. S. Agency for International Development (USAID) Mission for Manila. Each bun had 500
calories and 17 grams protein.
The Nutribun program was made possible through the joint effort of U.S. and Philippine agencies and some
local bakeries. The arrangement was pretty straightforward: the U.S. through the Food for Peace program and the
non-profit charity, CARE, facilitated the donations of wheat flour and non-fat dry milk powder as the primary
ingredients of the Nutribun. Engle’s team of nutritionists working for USAID Nutrition developed the bread
formulation. The U.S. Wheat Associates provided technical assistance to the local bakeries handling the production
of the Nutribun.

GENERAL INSTRUCTION: The following set of questions in relation to Fats could be answered through research
from books or from the internet. If you know some alumni or higher years who have books in Basic Nutrition, you
can borrow them. Divide the tasks within the members of the group and the group leader will compile the answers
prior to submission. Please insert additional pages if necessary. This laboratory exercise must be submitted on or
before February 26, 2021 (Friday) at 8:00am.

I. Definition of terms. Define the following terminologies in relation to Fats.

1. Fatty Acids
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During
digestion, the body breaks down fats into fatty acids, which can then be absorbed into the
blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule
called a triglyceride.
https://kidshealth.org/en/parents/fatty-acids.html#:~:text=Fatty%20acids%20are%20the
%20building,a%20molecule%20called%20a%20triglyceride.

2. Essential Fatty Acids (EFA)

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest
because the body requires them for good health but cannot synthesize them. The term
"essential fatty acid" refers to fatty acids required for biological processes but does not
include the fats that only act as fuel.

https://en.wikipedia.org/wiki/Essential_fatty_acid#:~:text=Essential%20fatty%20acids%2C
%20or%20EFAs,that%20only%20act%20as%20fuel.

3. Omega-3 Fatty Acids

Omega-3 fatty acids are a type of fat the body cannot make on its own. They are an essential
fat, which means they are needed to survive. We get the omega-3 fatty acids we need from
the foods we eat.

https://my.clevelandclinic.org/health/articles/17290-omega-3-fatty-acids#:~:text=Omega%2D3%20fatty%20acids
%20are,from%20the%20foods%20we%20eat.
4. Omega-6 Fatty Acids
Omega-6 fatty acids are a type of polyunsaturated fat found in vegetable oils, nuts and
seeds. When eaten in moderation and in place of the saturated fats found in meats and dairy
products, omega-6 fatty acids can be good for your heart.

https://www.mayoclinic.org/diseases-conditions/heart-disease/expert-answers/omega-6/faq-
20058172#:~:text=Omega%2D6%20fatty%20acids%20are,be%20good%20for%20your
%20heart.

5. Trans Fatty Acids

6. Phospholipids

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

A phospholipid is a type of lipid molecule that is the main component of the

cell membrane. Lipids are molecules that include fats, waxes, and some
vitamins, among others. Each phospholipid is made up of two fatty acids, a
phosphate group, and a glycerol molecule. When many phospholipids line
up, they form a double layer that is characteristic of all cell membranes.
https://biologydictionary.net/phospholipid/
7. Glycolipids
Glycolipids are lipids with a carbohydrate attached by a glycosidic (covalent) bond. Their role
is to maintain the stability of the cell membrane and to facilitate cellular recognition, which is
crucial to the immune response and in the connections that allow cells to connect to one
another to form tissues.

https://en.wikipedia.org/wiki/Glycolipid#:~:text=Glycolipids%20are%20lipids%20with%20a,one
%20another%20to%20form%20tissues.

8. Sterols

Sterols, minor compounds present in dietary fat, comprise a major portion of

the unsaponifiable matter of most vegetable oils. They are mainly present
as free sterols and esters of fatty acids, in addition to sterol glucosides and
acetylated. Vegetable oil sterols are collectively known as plant sterols or
phytosterols.

https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/sterol

9. Cholesterol
Cholesterol is a fatty substance that helps build cells, and triglycerides are a type of fat that
stores energy in your cells. LDL transports the cholesterol, and VLDL carries the triglycerides.

https://www.healthline.com/health/is-cholesterol-a-lipid#:~:text=Cholesterol%20is%20a
%20fatty%20substance,and%20VLDL%20carries%20the%20triglycerides.

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

10. Ergosterol and Calciferol

II. Discuss the short-chain, medium-chain, and long-chain fatty acids.

III. How is the location of the double bond in unsaturated fatty acids described?

IV. What are tailored fats?

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

V. What are the specific roles of Lipoproteins? Include on your discussions about the following:
a. Chylomicrons
b. Very low density lipoproteins (VLDL)
c. Intermediate density lipoproteins (IDL)
d. Low density lipoproteins (LDL)
e. High density lipoproteins (HDL)

VI. What are related lipids? What are structure lipids?

VII. Utilization of Fat and Other Lipids. After having your courses in Biochemistry and Anatomy &
Physiology, discuss how Fats is being utilized in the biochemical, anatomical, and physiological processes
in the human body.

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

VIII. Discuss the effects of deficient and excessive intake of Fats.

IX. Is it beneficial to take Omega-3 fatty acid supplements?

X. What are the health effects of lipids? The positive and negative health effects.

XI. How is the fat consumption in the Philippines?

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021

 BENGUET STATE UNIVERSITY
College of Home Economic & Technology
Department of Human Nutrition

Prepared by:
Disney Dezyl D. Deponio, RND
Course Facilitator

Basic Nutrition (Laboratory) 2nd Semester, S.Y. 2020-2021