1.Mouth – lingual lipase (enzyme) in the saliva digests some triglycerides Triglycerides Glyerol and fatty acids 2. Stomach – food is churned and the fat is separated into droplets Gastric lipase (enzyme) digests some triglycerides (but is minimal) 3. Duodenum – as fat enters the small intestine, the cells in the intestinal wall secrete hormones called CCK and secretin CCK – signals the gall bladder to contract and release bile into the duodenum Bile – emulsifies fats Secretin – stimulates the pancreas to secrete digestive fluids which has Pancreatic lipases (enzyme) – separate fatty acids from glycerol and bicarbonate (neutralize stomach acid) -The components of lipids are repackaged into micelle - micelle are water soluble and travel to the jejunum for absorption

 Any dietary fats not used for energy or production of body lipids is stored in adipose cells  Physically active people may store some triglycerides in muscle cells for energy storage

1. Energy at rest - 30% to 70% of energy used at rest comes from lipids 2. During exercise - fat can be burned for energy 3. Vitamins - Lipids are required for the absorption of fat-soluble vitamins (A, D, E and K) 4. Cell membrane - Important for the integrity of the cell membranes 5. Protection - Adipose tissue protects internal organs 6. Insulation - Layer of fat under skin acts as insulation (to stay warm)

Dietary fatsSource of foodHealth/Risks Monounsaturated fat (one double bond) Polyunsaturated fat (many double bonds) Foods and oils Plant-based foods and oils BENEFITS Improves blood cholesterol levels Benefit insulin levels and blood sugar control Decrease risk of heart disease Help with type II diabetes Omega-3 fatty acids Plants, fishReduce risk of coronary artery disease Saturated fat (no double bonds) Animal meats and products (red meat, poultry and dairy products) RISK Raises blood cholesterol levels and LDL (bad) cholesterol levels Cardiovascular disease Trans fat ( H - C = C - H ) Some naturally in foods - Mostly in the making of oils by a food processing method (partial hydrogenation ) RISK Increase LDL cholesterol Lower HDL cholesterol Cardiovascular disease

 Can not be made in our bodies but must be consumed (from food)  Important EFAs are: Linoleic acid (an omega-6 FA)Alpha-linolenic fatty acid (an omega-3 FA) Found in vegetables and nut oilsFound in fish, leafy green vegetables, flaxseeds, oils (flaxseed oil, soy oil, canola oil, fish oil), walnuts, seafood and omega-3 eggs

 1. they make foods taste good (mmm...bacon ) 2. Polyunsaturated fats are more prone to oxidation (turning rancid) – to extend the shelf life of these products the fats are hydrogenated (increases saturation = more hydrogen bonds), but this process decreases the health benefits because of the formation of trans fats)

 Complete worksheet  Cardiovascular disease  cancer