Course Module

NCM 105
Nutrition and Diet Therapy
 Lesson Module 4:

MACRONUTRIENTS:
FATS

Alicia Lonzame-Lopena, RN MAN

Maria Seniz Calma, RN MAN
Awareness regarding health concerns and the risk
of chronic diseases from excess fats in the diet has
influenced overall dietary choices.
Knowledge of “ heart healthy “ fats is helpful for
the public to distinguish beneficial sources of
dietary fat from unfavorable sources.
This lesson module examines the various aspects
of fat as an essential nutrient.

(Audio)
 Lesson Module Content
1. The nature of fats, its structure and
classification.
2. Functions of fats
3. Food sources of fats
4. Digestion of fats
5. Recommendations for dietary fats
6. Food label information related to dietary
fat in food products
 Lesson Module Objectives
At the end of the lesson, the following objectives should be
attained:
1. Explain the structure and classes of fats
2. Differentiate between saturated and unsaturated fatty
acids
3. List the different functions of fats.
4. Name different food sources of fats
5. Discuss the mechanism of fat digestion
6. Conform to the dietary recommendation for fats for
health promotion
7. Develop awareness to food label information related to
dietary ft in food products.
Nature of Fats - concentrated source
of fuel.
Supplements CHO as an additional
source of energy.
Not soluble in water
May be in the form of solid or liquid oil
Chemical group of fats and all related
compounds - called lipids
Basic chemical elements - carbon,
hydrogen, and O2
Fat sources - plants or animals
• Example of plant source – peanuts,
coconut
• Example of animal source – pork,
beef
Most dietary fats- are glycerides which is composed of
fatty acids attached to glycerol.
Fats from animal or plant sources have 3 fatty acid
units attached to a glycerol base- triglyceride.
Fatty acids are in chain that contains carbon atoms-
chain can be short/ medium or long
On one end of the chain – methyl group is attached-
omega end
On the other end- the chain is attached to carboxyl
Short chain fatty acids - have
2-4 carbons
Medium chain - have 6-10
carbons
Long chain - have 12 carbons
Fatty acids can also be
classified according to the
degree of saturation:
Saturated fats- heavy and
dense because each carbon of
fats is filled with hydrogen
Saturated fats - animal origin-
meat, dairy, eggs
Unsaturated fats - not all are filled with
hydrogen- so it is less heavy and less dense.
Monounsaturated fat - (one unfilled spot)
Ex. Olive oil, peanut oil, canola oil,
avocados, almonds, pecans
Polyunsaturated fats - (2 unfilled spot)
Ex. corn oil, safflower oil, soybean, cotton
seed (vegetable oil)
Oils from plants or fish are mostly
unsaturated.
Tropical oils are saturated- Ex. Coconut oil,
palm oil
Trans fatty acids - natural
occurring unsaturated fatty
acid molecules- hydrogen
atoms are on the same side of
the bond. When vegetable oils
are hydrogenated to produce
more solid, shelf- stable fat-
hydrogenation- trans fat
Ex. Margarine, fast food,
snack items are high in trans
fat. This is not good for
human nutrition. Risk factor
for cardiovascular diseases.
Avoid all trans fat.
When the first carbon double bond – is on the 3rd
carbon bond- omega 3 fatty acids
When the first carbon double bond- is on the 6th
carbon on the omega end- omega 6 fatty acids
Essential fatty acids - necessary in the diet
1. Its absence will create a specific deficiency disease
2. Body cannot manufacture it in sufficient amount
and must be obtain from the diet. If diet has only
10% or less of its total kcal – it cannot supply
adequate amount of essential fatty acids
This essential fatty acids for human
nutrition- linoleic acid (omega 6) and
alpha-linoleic acid (omega 3).
Both - important for tissue strength,
cholesterol metabolism, muscle tone,
blood clotting and heart action.
Linoleic acid - found in vegetable oils
Alpha-linoleic acid - found in soybean,
canola and flaxseed
Cholesterol – fat compound synthesized in
animal tissues- and synthesized in the liver.
Cholesterol is found in animal food sources.
It is a constituent of bile - high cholesterol –
gallstones.
Lipoproteins - vehicle for lipid transport in
the blood stream. It is a combination of
triglycerides, proteins, phospholipids,
cholesterol, fat soluble vitamins.
Fat is insoluble in water- blood is
predominantly water. Fat cannot
freely travel in the blood stream -- it
needs a water-soluble carrier – so
small particles of fats are wrapped in
protein so it can be carried to and
from the cells to supply the needed
nutrients.
Phospholipids- triglycerides
derivatives where one fatty acid is
replaced by a phosphate.
Phospholipid is a major constituent
of cell membrane and allows
transport of fats through the blood
stream.
Good Cholesterol
HDL - High-density lipoprotein cholesterol is
known as good cholesterol because it is helpful in
clearing artery clogging stuff from the blood stream
-things that come from eating fried foods, red meat,
etc.
If the levels of LDL are too high, or the body doesn't
have enough Omega 3, then the good HDL
cholesterol cannot help.

Bad Cholesterol
LDL - low-density lipoprotein cholesterol is also
known as bad cholesterol because it leads to the
clogging of arteries and to heart problems. LDL on
its own is not bad -in fact, it is needed by the body.
The problem is simply that we get too much of it
from the food we eat -and not enough good stuff to
keep it balanced!
Something simple like eating flax seed every day
can help your body get the necessary nutrition you
need.
Lecithin - a lipid substance produced by the liver-
building block of cell membrane.
Sterols - subgroup of steroids( hormones)
from plants - phytosterols
from animals - zoosterols
Cholesterol is a precursor for some hormones- occurs
naturally in animal foods, but not plant foods.
Major source - egg yolk, organ meats( liver, kidney)
and other meats (beef, chicken).
No biologic requirements for dietary cholesterol/ no
DRI
As a guideline - consume a diet that is low in
cholesterol. Studies have shown a strong
correlation between dietary intake of saturated
fats and trans fat with coronary heart disease.
Functions of fats
1. Provide energy- 9 kcal/g when burned
2. Provides essential nutrients/ essential fatty
acids
3. Provides flavor and satisfaction- because of slow
rate of digestion
4. When fat is deposited in the body- adipose
tissue. This provide padding and support +
protection of vital organs . Layers of fats under
the skin is important for body temperature
regulation.
The myelin sheath that surrounds neurons is largely
composed of fats.
5. Part of a cell membrane structure- allows
selective permeability. Protein allows transport
of nutrients in and out of the cells.
Food Sources
Animal fats - saturated- meat
fats( bacon, sausage) dairy
fats( cheese, butter, ice cream,
cream, egg yolk) Animal fats
contains a lot of cholesterol.
Some animal fats contain
small amount of unsaturated
fats- fish oil are good source of
polyunsaturated omega 3 fatty
acids.
Plant fats -
monounsaturated,
polyunsaturated
supply essential fatty acids
Vegetable oil - safflower oil,
corn oil, cotton seed oil,
soybean, peanut, olive.
Exception - coconut oil and
palm oil. Saturated fats are
used in commercially
processed food items.
Food fats - can be visible or
invisible fats
• Visible - butter, margarine,
salad dressings/oil, fatty
meats like bacon and
sausage
• Invisible - milk, cheese,
nuts, avocados, lean meat
Food label information –
regulations for nutrition facts-
mandatory and voluntary
FDA have approved and well
supported health claims.
1. Diet that is low in fat reduces the
risk of cancer
2. Diet low in cholesterol and
saturated fats reduces the risk of
coronary heat disease
3. Consuming 2 tbsp of olive oil
daily reduces risk of CHD.
Consuming about 1 1/2 tbsp of
canola oil may reduce the risk of
CHD
Digestion of fats
A. Mouth - essential breakdown begins by action
of enzyme lipase secreted by the Eber’s glands
at the back of the tongue.(lipase is only
important for digestion during infancy). For
adults- mostly mechanical
B. Stomach - little chemical digestion. General
muscle action continues to mix the fat with the
stomach contents.
Tributyrinase - gastric lipase acts on
emulsified fats
C. Small intestine- fat digestion mainly
occurs. Digestive agents-- from the gall
bladder, pancreas and small intestine.
Bile- (gall bladder)- produce by the liver-
stored by the gall bladder- ready for use
during fat digestion. The fats that comes from
the duodenum (first section of the small
intestine) stimulates the secretion of
cholecystokinin - a hormone that is released
from the glands in the intestinal walls.
Cholecystokinin makes the gall bladder
contract – relax its opening – bile is
release into the intestine by way of the
common bile duct. Bile will act as an
emulsifier- large fat globules are broken
down into small globules increasing
total fat surface area and lowers surface
tension- enzymes penetrates more
easily.
Pancreas - have 2 enzyme- one
for triglycerides, one for
cholesterol. Pancreatic lipase
breaks one fatty acid at a time.
Final product of fat digestion-
fatty acids and glycerol.
Digestibility of fats varies
according to the food source
and cooking method.
Fried food - especially
saturated with fat during the
frying process are digested
slowly compared to baked or
broiled foods.
Foods fried in high temperature- more
difficult to digest and substances in the fat
breakdown into carcinogenic substances.
Overall health goal - to reduce the amount of
excessive fat used in the diet.
Dietary recommendation for dietary fat
total kcal - should not exceed 20 %-35%
surplus of fat is stored as body fats
How much fat are you eating?
 SUMMARY
To end today’s lesson, let us summarize some important key
points and concepts:
1. Fat is a backup storage fuel source of energy.
2. Predominant supply of saturated fats come from animal sources, while
unsaturated fats come from plant sources.
3. Guidelines recommend that the fat content of the diet should not
exceed 20%-35% of the total kilocalories.
4. High density lipoprotein is good cholesterol because it prevents clogging
of the arteries. Low density lipoprotein is bad cholesterol because it
leads to the clogging of the arteries leading to heart problems
5. .Heart disease continues to be a leading cause of death. One should
avoid excess dietary fats particularly saturated fat, trans fat and
cholesterol.
6. One should have a habit of reading food label information.
LEARNING ACTIVITIES
From your food pantry, read the nutrition food
label of three (3) canned goods and determine
the amount of carbohydrate, fats and protein per
serving. Indicate the amount of calories for each.
Be sure to present the three pictures of it when
you submit your learning activity.
NEXT LESSON MODULE
Lesson Module 5 – Macronutrients:
Protein
 ASSESSMENT

A summative assessment test

will be posted in the Google
classroom. The test will cover
Lesson module 2,3,4,and 5. This
can be availed on (-Date-) at (-
time-)
Always check your Google
classroom for messages and
announcements.
 REFERENCES / RESOURCES

• Nix, S. Williams Basic Nutrition and

Diet Therapy. 14th Ed.
• Available:
https://evolve.Elsevier.com/Williams/
basic/