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Fats
Fats
Overview
Categories, Chemistry, Functions & Foods of:
Fat/Lipid
Triglycerides
Fatty Acids
Phospholipids
Sterols
Lipids - Fats
3 units of
water are
released
Fatty Acids: Categories
Dietary fats are defined by the composition of the
fatty acids in the triglyceride.
1. Saturated fat food sources are comprised of
mostly saturated fatty acids (SFAs).
2. Monounsaturated fat food sources are
comprised mostly of monounsaturated fatty
acids (MUFAs).
3. Polyunsaturated fat food sources are comprised
mostly of polyunsaturated fatty acids (PUFAs).
Fat Food Sources
Oils, butter, cream, lard, margarine, dressings, cream cheese,
olives, nuts & seeds are all examples of foods high in dietary
fat.
Try to chose healthy fats from plant sources, like those shown
on the right.
Fatty Acid Composition of Common Fats
Functions of Fat
Increases satiety value of a meal.
Improves texture, flavor & aroma of food.
Required for fat soluble vitamin absorption.
Provides the body’s major energy stores.
Cushions vital organs.
Is an essential structural component of cell
membranes.
Provides insulation.
Fat: Dietary Recommendations
20-35% of total dietary Calories should come
from fat. This is the AMDR.
<7% should come from SFA. Limit trans fatty acids.
All excess Calories consumed whether from
carbohydrates, proteins, or fats are
converted to fat & stored in fat cells.
Fat is the storage form of
energy in mammals.
Exogenous Sources