1. LIPIDS Guiding Questions:
What is the good, the bad, and the ugly of fats on human health
Should you buy fat free products?
What type of oils should you cook with?

2. USES OF LIPIDS IN THE BODY

3. Lipids are stored in adipose tissue
Born with them. They just grow bigger or smaller. Can be removed with liposuction
Lipids are stored in adipose tissue

4. Structure

5. Fatty acids can be saturated or unsaturated

6. Properties of Fatty Acids
Chain Length (number of carbons linked together)
Shorter = more soluble in water
Saturated (maximum number of hydrogens)
C. Unsaturated = one (mono) or more (poly) is missing (double or triple bonds)

7. TRANS FATTY ACIDS Hydrogenated fats– 1.
2. Effects stability and protects
against oxidation; more “shelf-
stable”
3. Widely used by food industry in
margarine, shortening, peanut
butter, baked goods & snack food

8. Essential Fatty Acids 1. Linoleic – omega-6 fatty acid and
Linolenic – omega-3 fatty acid
2. Play a role in normal growth &
development and may prevent heart
disease, hypertension, arthritis &
cancer

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10. Copyright 2005 Wadsworth Group, a division of Thomson Learning

11. Copyright 2005 Wadsworth Group, a division of Thomson Learning

12. Copyright 2005 Wadsworth Group, a division of Thomson Learning
Which oil to use?

13. Cholesterol – a Sterol Found only in animal products
Structure of cell membranes
Used to make bile for digestion

14. Fat Digestion Hydrolysis Triglycerides 
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15. Copyright 2005 Wadsworth Group, a division of Thomson Learning

16. Emulsification of Fat by Bile
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17. Size & Compositions of Lipoproteins

20. Health Effects of Lipids
Benefits from monounsaturated fats and polyunsaturated fats
May help neural activity
Provides energy
Benefits from omega-6 and omega-3 fats
1. May reduce blood cholesterol
& help prevent cancer
Copyright 2005 Wadsworth Group, a division of Thomson Learning

21. Dietary Recommendations
1. Limit total fat intake to <30% of kcals
Example: If 2000 kcal diet, then
2000 x .30 = 600 kcals/9 kcals per gram = 65 gms of protein
2. Limit cholesterol to <300 mg/day
3. Saturated & polyunsaturated fats each <10% of kcals
Dietary Recommendations

22. Dietary Recommendations
1. Use all fats in moderation
*1 tsp fat = 5 gm = 45 kcals
2. Beware of “hidden fats” – added to
convenience foods, processed foods, & in cooking
3. Choose lean meats, skinless poultry,
nonfat dairy products; limit meats to <7 oz./day
4. Choose fish 2-3 times/week
5. Choose monounsaturated fats – canola, olive,
peanut, or sesame oils; avoid hydrogenated oils
6. Limit egg yolks to 3-4/week
Dietary Recommendations

23. Fat Substitutes Z-Trim; made from plant fibers
Types:
1. Carbohydrate based – i.e. Oatrim &
Z-Trim; made from plant fibers
2. Protein based – i.e. Simplesse; made
from egg white or milk protein
3. Fat based – i.e. Olestra; made from
sucrose & fatty acids; passes through
body undigested

24. Fat Substitutes Do they work? 1. Potential health benefits – promote
weight loss and lower blood lipids
2. But like sugar substitutes, many people
just eat more instead of replacing fat
3. Side effects possible with Olestra
4. Use in moderation