College of Health Sciences

Integrated Sciences Department

LFS 233:Module 5
Fats

Reference text:
Introductory Nutrition and Diet Therapy. (Eschleman, M.M., J.B. Lippincott,
Philadelphia, 2nd edition)
 Objectives
1. List the characteristics of fats.
2. Differentiate between saturated and unsaturated fats.
3. Explain the functions of fats in the body.
4. Classify important lipids in our body.
5. Explain the food sources of different types of fat.
6. Identify misleading food labels with respect to amount &
type of fats present.
7. Discuss the health problems associated with over
consumption of fats
 Self study

Lipids
 Contain C, H2, O2
 Yield high energy (9 kcal/g) than protein or
carbohydrate because of lower ratio of O2 to
C & H2
 Greasy, oily or waxy consistency
 Insoluble in water
 Fat is composed mostly of fatty acids.
 Food fat (oil or fat) contains a mixture of fatty
acids. (butter more than 29)
 Self study
Fatty acid
 A substance made up of a chain of carbon
atoms to which hydrogen atoms and some
oxygen atoms are attached.
 Flavour, texture, melting point & nutritive
value depends on the kind of fatty acid a fat
contains.
 All fats & oils regardless of their fatty acid
content have the same energy value.
 Types of fatty acids
Self study

In saturated fatty
acids, the molecules
fit closely together to
give high melting
points.
In unsaturated fatty
acids, molecules
cannot fit closely
together, resulting in
lower melting points.

General, Organic, and Biological Chemistry: Structures of Life, 5/e, Global Edition © 2016 Pearson Education, Ltd.
Karen C. Timberlake
 Self study

Classification of fatty acids

Classification of fatty acids

degree of saturation with hydrogen

Length of carbon chain

Saturated
Short Unsaturated
medium Long (single bond)
(6C or less)
(6 –10 C) 12 or more C C-C (double bond)
C=C

Easily MCT( medium Requires

digested, chain bile salts for
absorbed and triglycerides ) absorption
transported oil used in f.a with tw
malabsorption natural f.a with one more dou
disorders fats poorly double bond
bond
absorbed
 Self study
Degree of saturation with H atoms

 Food Fats →mixtures of Saturated and

unsaturated
 If mostly saturated → fat → Which are solid at
room temp and found from animal sources
 If mostly unsaturated → unsaturated fat which
are soft or liquid and sources are vegetables.
 Oils → have large amounts of unsaturated fats
with exception of: coconut, palm and palm kernel
oil
 Self study
Degree of saturation with H atoms

 Margarines and shortenings:

these are unsaturated oils
which are hydrogenated (
fatty acids take on hydrogen
→ more saturated → become
soft and plastic. But not all
double bonds are
hydrogenated. This is
hydrogenation
 Self study
Degree of saturation with H atoms
 Effect on blood
cholesterol:
saturated F.A →
increased blood
cholesterol, see
fig, 1 pg 4 for
examples of FA.
 Self study

Important lipids

Triglycerides

 3 molecules of fatty acids + 1 molecule of glycerol

 Form in which food fats and fat stored in the body

 Difference between fats is in the combination of

different fatty acids with glycerol.
 Self study

Triglyceride
 Self study
Phospholipids
(fatty acids + phosphoric acid + nitrogen)
Phosperous nitrogen part → partially soluble in
water gives emulsifying properties → useful in
the transport of fats in the blood stream

 Play a role in the structure of cells, formation of

enzyme systems and metabolism of fats

 Useful in commercial processing of foods as

smoothing agent.
 Self study

Phospholipid
 Self study

Lecithin

 Most abundant phospholipid in body and in

foods
 synthesized in the liver

 helps in the absorption and transport of fat

 Self study

Phospholipids
 Self study

Cholesterol

 found in animal products

 plant food contains no cholesterol
 some synthesized in the body, some
supplied from food
 wax like lipid that occurs in blood and in
cell membrane
 heredity, diet, exercise affect blood
cholesterol levels
Self study
Self study
 Self study

Functions of cholesterol
 major part of brain & nerve tissue
 necessary for normal body functioning

 structural material in body cells

 production of bile salts, vitamin D,

hormones
Cholesterol Self study

 high cholesterol levels→ increased risk to

develop atherosclerosis

 unsaturated fat → lower blood cholesterol

level

 saturated fat→ raise blood cholesterol level

 Self study
Excess cholesterol
can lead to ;
 Clicker Question

How should the nurse respond to the client

who already limits trans and saturated fats
and now wants to reduce cholesterol in the
diet?

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
 Choices

1. “Read the food fact label and select only

those foods that have less than 7 grams
total fat per serving.”
2. “Limit the portion of foods from animal
sources.”
3. “Eat no more than two eggs a week.”
4. “Eliminate fried foods from the diet.”

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
 Answer

1. “Read the food fact label and select only

those foods that have less than 7 grams
total fat per serving.”
2. “Limit the portion of foods from animal
sources.”
3. “Eat no more than two eggs a week.”
4. “Eliminate fried foods from the diet.”

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
 Self study

Lipoproteins

 The form in which fats are transported in

the blood stream

 cholesterol and triglycerides combine with

protein →lipoproteins→ circulate in the
blood
 Self study

Four groups of lipoproteins

 Chylo microns:- Contains fat from recent
meal
 Very low density lipoproteins (VLDL) -
rich in triglycerides synthesized by the
body.
 Low density lipoproteins (LDL) -: rich in
cholesterol
 High density lipoproteins (HDL) -: High
percentage of protein and little cholesterol
Self study
 Self study

LDL & HDL

LDL HDL
 Carry 60% - 70% of total  20%- 30% of total
cholesterol cholesterol
 Important risk factor for  Carry blood cholesterol
coronary heart disease back to the liver for
 LDL↑- cholesterol & fat processing and removal
build up in arteries → from body
atherosclerosis  Good cholesterol
 Bad cholesterol
Functions of fats
1. Source of essential fatty acids
 Essential fatty acids are linoleic, linolenic
& arachidonic acids.
 Linoleic acids ( from diet- vegetable oils
such as corn, cotton seed, sesame,
safflower, soybean and sun flower
 Linolenic & arachidonic acids ( synthesized
in the body from linoleic acid)
Source of essential fatty acids
Functions of fats
Essential fatty acids are needed for
 normal functioning of all tissues
 form a part of the structure of each cell
membrane
 involved in brain development

 synthesis of prostaglandins, hormone like

compounds act as regulators

 Essential fatty acids

 Linoleic acid – transport & metabolism of

cholesterol.

 Lack of essential fatty acid → deficiency disease

 1 tbsp of oil used in cooking → prevents

deficiency
 Functions of fats
2. Carrier of fat soluble vitamins A, D, E, K

 Disorder or diseases affecting fat absorption or

utilization will reduce the amount of these
vitamins available in the body
Functions of fats

3. Source of energy

 9 kcal/g
 double than carbohydrate or protein
 but fat is not a readily available source
 reserve form of energy
Functions of fats
4. Reserve fuel supply
 adipose cells store fat

 all excess calories from carbohydrates,

proteins and fat are stored as fat.
 Fat stores are used when caloric value
of foods eaten are less than body’s
energy needs
 Functions of fats
5. Maintenance of temperature , cushioning
and protection
 subcutaneous fat maintains body temp
 fat protects against outside pressures
 e.g.. joints, palms
 Cushion vital organs- kidney, heart
 If there is excess fat → body cannot work efficiently
→less physical movements→ serious health
problems
Functions of fats
6. Meal satisfaction ( fat remains longer in
stomach)
 fats give flavour & taste to meals
 high satiety value so we feel satisfied
with small amounts of food
 delays hunger pangs
Sources of fats (fats & oils)
Visible invisible

 Those that can be  Hidden

easily identified
 e.g. fat in whole milk,
 E.g.; butter, cream, oil, egg yolk, dark meat or
margarine fish, Poultry ,pastries,
nuts, olives
 Sources of fats

 All vegetables and fruits are free of fat

(except olives & avocados )

 Cereal grains ,flour, macaroni products, bread

and rolls, and sugars (except wheat germ) are
free of fat.
 Sources of fats
a) Total fat content of milk and milk
products
 Whole milk(3.3% fat )> low fat(1.2%fat)
> skim milk (less than 1% fat)
 Flavored milk products --- ↑ energy value due
to sugar or fruits
 Whole milk cheese higher fat content than
cheese from skim milk.
 Sources of fats

a) Total fat content of milk and milk

products
 Butter or margarine 100% fat & same caloric
value
 Margarine preferred because of less
saturated fatty acids
 Diet margarine has ½ the calories of regular
margarine
 Sources of fats
b) Fat content of meats, fish, poultry
 Fish →lowest in fat
 Salmon, mackerel and tuna → fatty fish
 Shellfish (clams ,lobsters) nearly fat free
 Meat prime cuts –highest in fats
 Meat very lean cuts –low in fat
 Poultry without skin low in fat
 Hamburgers ,sausages –quite high in fats
Sources of fats

c) Total fat content of plant sources

 Vegetable oils 100% fat & make significant
contribution to diet in the form of cooking oil
 Nuts ,peanut butter, sunflower seeds and
coconut have high fat content
 Vegetables & fruits ( except olives
,avocados and coconuts) have less than 1%
fat
Sources of fats
d) Fat content of baked products
 hidden source of fat (invisible)
 Cakes, cookies, pies, biscuits etc – source of
considerable amount of fat.

Food Sources Different Types Of fats

 saturated fat
 poly-unsaturated fat
 monounsaturated fat
 cholesterol
 Saturated fat

 Mainly in animal sources, e.g. milk, butter, cream

,cheese ,ice cream , egg yolk, fatty meats and poultry

 Some times plant sources- e.g. palm oil, coconut oil,

cocoa butter

Blood cholesterol levels are raised by saturated fats

 Saturated fat

 Hidden source (invisible) of saturated fats- many

commercial products have coconut/ palm oil
 e.g.; non-dairy creamer for coffee, non- dairy
desert topping mix, crackers ,crisps and cakes
etc
 Another example of saturated fats is
Hydrogenated vegetable oil- solid vegetable
shortening (ghee or siman)
Saturated and Unsaturated fats
Saturated fat Unsaturated fat
 Food contains mostly  Food contains mostly
saturated fatty acids poly unsaturated fatty
 Tend to be solid at acids
room temp  Are in soft & liquid form

 Found in animal  Vegetable sources

sources
 Coconut oil, palm, palm
kennel oil are highly
saturated & raise blood
cholesterol
 Question Four

The nurse has taught a client about limiting

trans-fatty acids in the diet. Which statement
by the client indicates that teaching has
been effective?

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
 Choices Four
1. “I need to eat more fish to reduce trans-fatty
acids.”
2. “Eating vegetables at the same meal as meal
will limit the absorption of trans-fatty acids from
the meat.”
3. “Trans-fatty acids come from the same source
as monounsaturated fats.”
4. “I need to limit my intake of processed foods.”

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
 Answer Four
1. “I need to eat more fish to reduce trans-fatty
acids.”
2. “Eating vegetables at the same meal as meal
will limit the absorption of trans-fatty acids from
the meat.”
3. “Trans-fatty acids come from the same source
as monounsaturated fats.”
4. “I need to limit my intake of processed
foods.”

Nutrition and Diet Therapy for Nurses Copyright ©2011 by Pearson Education, Inc.
Sheila Tucker • Vera Dauffenbach All rights reserved.
Sources of fats
 Poly – unsaturated fats
Safflower oil, sunflower oil, cotton seed oil,
sesame oil, soybean oil, special margarines.
Fatty fish such as salmon

 Monounsaturated fats
Peanut oil, peanut, olives, olive oil ,rape seed oil
(canola oil).
Some nuts like pecan, Brazil nuts.
Sources of fats
 Cholesterol
Found only in animal foods (organ meats such
as liver and kidneys), egg yolk.
Shrimp – moderately high cholesterol.
Meat, fish, poultry, milk and foods made from
milk or butter fat.
Low fat dairy products have less cholesterol
than whole milk products.
Plant foods do not contain cholesterol.
Labeling
 Some foods are labeled as “ no animal fat”
“made from pure vegetable oil “no butter
fat” “no cholesterol”.
 However if they contain coconut / palm oil
they are high in saturated fats.

 A food can have no cholesterol but can be

high in saturated fat.
Fat intake & health
Obesity
 Excessive use of fats → obesity

 Fat occurs in concentrated form where as

carbohydrate foods tend to have high water
content.

 E.g. 1oz of butter →200 kcal, whereas 1 oz

of beans→7 kcal.
Fat intake & health
Atherosclerosis

 Fat deposits narrow passage way of

arteries→ blood flow to heart or brain
completely or partially blocked→ heart
attack or stroke.
Fat intake & health

Atherosclerosis - Influenced by factors such as;

 heredity

 obesity

 diet

 high blood pressure

 high plasma cholesterol level

 cigarette smoking

 lack of exercise

 stress

 metabolic diseases such as diabetes.

Atherosclerosis
 High blood cholesterol, high blood pressure,
and smoking appear to be three most
important risk factors in coronary heart
disease.

 Diet→ first line treatment for high blood

cholesterol levels.
 Reduced fat consumption → reduced
coronary heart disease risk.
Fat intake & health
Cancer
 High fat intake →
increased risk of
colon, breast &
prostate cancers.
High blood cholesterol

http://www.nhlbi.nih.gov/health/dci/Diseases/Hb
c/HBC_Summary.html