By: Kyle, Grant, Tim, Ethan, Connor Fats and Oils By: Kyle, Grant, Tim, Ethan, Connor

Fats and Oils Includes mustard seed oil, margarine, olive oil, peanut oil, coconut oil, cotton seed oil.

The Two Most Important fats one bad and one good The bad fat is saturated fats which is things that are found in meat, eggs and cheese. The good kind is unsaturated fat which is liquid at room temperature and have been divided into two groups. Monounsaturated fats such as olive oil, and polyunsaturated fats such as sunflower oil.

Facts about fats and oils Fat is the 'energy reserve' of animals, plants and humans. The ideal body-fat ratio should be approximately 19-26% of a woman's body weight, and 12-18% of a man's body weight. There are two different types of body fat - brown and yellow. Brown fat is situated inside the body and is 'active', containing mitochondria that produce heat and as a result burn energy. Yellow fat is found nearer the surface, is less active and more likely to accumulate. Women tend to have a higher ratio of yellow fat than men. An average healthy intake of good fats in the diet should be approximately 30-40 grams a day. The fat content of diets in affluent populations can be nearly four times this amount! Most foods containing fat combine saturated, monounsaturated and polyunsaturated fat in varying quantities. For instance, butter's fat content is almost 100%, of which 60% is saturated, 30% monounsaturated and 10% polyunsaturated, compared with sunflower seeds' fat content of 73%, of which just 12% is saturated and 21% monounsaturated and 67% is polyunsaturated. Heat, light and oxygen destroy essential fatty acids, which is why it is best to keep oils in dark containers. Essential fats must come from the diet because your body cannot produce them. The essential healthy fats are Omega 3 and Omega 6 (known as essential fatty acids). Weight for weight, fat provides more than twice the amount of usable energy than carbohydrates or protein (you'll find 9 calories in every gram of fat). Fat contributes to the palatability, texture and the smell of many foods, it also slows down the process of digestion providing an extended period of satiation after a meal.