2.  Lipids = fats  Make up 30% of daily calories  Contain C, O, and H (like carbohydrates) Lipids Phospholipids Fats and Oils Cholesterol

3.  TWICE the amount of stored energy per gram of fat (compared to proteins and carbohydrates)  Extra carbohydrates convert to fat  Insoluble in water (do not dissolve)  Composed of lipid molecules called triglycerides  Fatty acids are long chains of C and H atoms with a carboxyl group at one end

4. Saturated Fat  Found in animals (animal fat)  “Bad Fat”  Firm, solid fats like butter, shortening, margarine  Saturated = full of hydrogen atoms  More stable  No double bonds between carbon atoms  Difficult for cells to break down

5. Saturated Fat Structure: 1 glycerol molecule + 3 fatty acid molecules = 1 fat molecule (triglyceride) Fatty acid 16-18 Carbons 1 Triglyceride Glycerol Fatty acid chain

6.  1 tsp stick butter  1 slice bacon  2 Tbsp coconut, sweetened or shredded  2 Tbsp half and half cream  1 Tbsp cream cheese  1 Tbsp sour cream  1 tsp palm, palm kernel, coconut oils

7. Unsaturated Fat Found in plants (plant fats) “Good Fat” –Liquid fats like canola or olive oil Unsaturated = some hydrogen atoms are missing from fatty acid Less stable –Double bonds between carbon atoms –Weaker bonds so it is easier to break them down

8. Unsaturated Fat Structure: MonounsaturatedPolyunsaturated 1 double bond2 double bonds

9.  1/8 avocado  1 tsp olive, canola, peanut oils  8 large black or green olives, stuffed  ½ oz most nuts  2 tsp tahini paste  4 pecan halves  1 Tbsp sesame seeds

10.  1 tsp stick or tub margarine  1 Tbsp reduced fat, light or nonfat margarine  1 tsp mayonnaise  1 Tbsp reduced fat mayonnaise  4 English walnut halves  1 tsp corn, soybean, safflower, sunflower oil  1 Tbsp salad dressing  2 Tbsp reduced fat salad dressing  1 Tbsp pumpkin or sunflower seeds

11.  Similar to triglycerides, but one fatty acid group is replaced by a phosphate group  Phosphate end is POLAR (dissolves in water)  Fatty acid end is NON-POLAR (does not dissolve in water)  Main component of cell membranes

12. Structure  Dissolves in water (hydrophilic)  Insoluble in water (hydrophobic)

13.  A multiple ring structure  Insoluble in water (does not dissolve)  Part of cell membrane  Cholesterol build-up in arteries has been shown to contribute to heart disease

14. Structure

15.  Un-natural products known to be detrimental to your health  Found in hydrogenated foods (eg. vegetable oil)  extra hydrogen is added  When oil is hydrogenated, we cannot control where the hydrogen atoms are added chemically

16.  Both H atoms are added to the same side of structure  Exist naturally

17.  One H atom adds to one side of the structure and the other atom to the other side  Do not exist naturally (very few exceptions)  Shape of the molecule is vital to its function

18.  “Cis” fats are curved  Cannot solidify at room temp (ex. Oils)  “Trans” fats are straight in structure  Can solidify at room temp (ex. Margarine)

19. Trans Fat is Everywhere

20. 1. Avoid all products with hydrogenated oil as an ingredient 2. Use only natural vegetable oil or animal-based fats (butter, lard, drippings) for cooking 3. If there is not a nutritional label on the food you buy, beware!