Question

power-point presentation

Topic

Fat Won't Make You Fat: Importance of Healthy Fat.

Answer 1

Importance of healthy fat :-

Introduction Fats are best known members of a chemical group called the lipids. The term lipid is applied to a group of naturally occurring substances characterized by their insolubility in water, greasy feel and solubility in organic solvents like ether, chloroform, benzene or other fat solvents. . The term lipid was first used by the German biochemist Bloor in 1943

Introduction cont.... In normal human subjects, fats constitutes between 10-15 % of body weight. Most of the body fat(99%) is stored in the adipose tissues. e Fat present in the diet or in human body are in the form of fatty acids, triglycerides, phospholipids and cholesterol. Each fat molecule is made up of four compounds, one alcohol and three fatty acids.

Nutritional classification of Fats Simple lipids Saturated fatty acids (SFA) Ghee Butter Coconut oil Unsaturated fatty acids (UFA) MUFA (mono UFA) Olive oil Palm oil (also SFA) Groundnut oil Mustard oi (also PUFA) PUFA (poly UFA) Corn oil Soya bean oil Sun flower oil EFA Linoleic acid Linolenic acid

Classification of Fats Mainly classified into two ways: A) Based on bio chemical composition B) Based on nutritional significance

Bio chemical classification of fats A. Simple Lipids: Simple lipids are defined as those which yield only one or more fatty acids and an alcohol on hydrolysis. Example: 1) Fats and Oils, also known as triglycerides 2) Waxes

Bio chemical classification of fats cont... B. Compound Lipids: Compounds lipids are those lipids which contain in addition to fatty acids and glycerol, some other organic compounds such as phosphoric acid, nitrogenous base, sugars and Proteins. Example: Phospholipids, Sphingolipids, Glycolipids, Sulpholipids and lipoproteins

Bio chemical classification of fats cont.... C. Derived Lipids: These are the derivatives obtained on the hydrolysis of simple and compound lipids which possess the characteristics of lipids. Example: Fatty acids, mono and diacylglycerols, lipid soluble vitamins, steroid hormones and ketone bodies

Sources of dietary FATS Fats of animal origin : Ghee, butter, milk, cheese, eggs and fat of meat and fish Fats of plants origin: Groundnut oil, Coconut oil, Palm oil, Mustard oil, Canola oil, Sesame oil, Corn oil Other Sources: Cereals, Pulses, Oil seeds (Sunflower, Safflower, Soyabean, Cottonseeds), rice bran and Leafy green vegetables

Functions of Fats cont.. 2. Energy: The primary function of fat is to supply energy. It is a very concentrated source of energy. Each gram of fat when oxidized yields approximately 9 kcal, twice as much energy as one gram of carbohydrate or protein. Fat specially supply energy in between the meals and during starvation.

Functions of Fats cont.. 3. Carriers of fat soluble vitamins: Dietary fat is a carrier of the fat soluble vitamins-A,D,E and Vitamin K Fat is also necessary for the absorption of Vitamin A and its precursor, carotene.

Functions of Fats cont.. 4. Satiety function: Fats improves the palatability of the diet. It slows digestion--resulting in satiety (a sense of fullness and satisfaction after eating) In the absence of fats the food become non palatable.

Functions of Fats cont.. Fats provide essential fatty acids which the body can't manufacture. 5. Fats are the constituents of cell membrane and regulates the membrane permeability. 6. Fats are also function as cellular metabolic regulators in the form of prostaglandins and steroid hormones. 7.