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FATS AND LIPIDS
Grade11 Term2 Week1 Lesson3
Lipids are often referred to as fats and oils
Fats are solid and oils are liquid at room
temperature
Saturated fats
Polyunsaturated fats
Trans-fatty acids
Usually solid at
room temperature
Increase blood
cholesterol levels
Associated with
development of
coronary heart
disease
Found in animal fats such as meat, butter,
lard, cream, bacon, eggs
Coconut oil, palm kernel oil and cocoa butter
are plant sources
They are also hidden in nuts, milk, cheese,
chocolates, cakes, pies and potato chips
Some fatty acids are essential because the body needs them to function properly
The two types of essential fatty acids are omega 6 and omega 3
The body cannot produce them, so you can get them from foods such as vegetable oils
These oils tends to lower the blood cholesterol levels
They are formed when hydrogen gas is
pumped into oil to make it solid at room
temperature
Also formed when oil is heated repeatedly.
They are harmful and can cause
cardiovascular (heart) disease
They provide a concentrated form of energy
to the body: 1 gram of fat provides 38 kJ
Help to regulate body temperature
Protect organs from injury
Carry fat-soluble vitamins A,D E and K
Provide essential fatty acids necessary for
growth and brain development
Digest slowly, delaying the feeling of hunger
Too little fat in the diet affect your body’s
metabolism
Can cause stunted growth in children
Cholesterol is a fat-like substance found in
all animal foods such as meat, poultry, milk
and egg yolks
Dietary cholesterol, saturated fats and trans-
fatty acids, can raise blood cholesterol levels
and increase the risk of heart disease.