1. Fats By Seth, Emilee, Misaki

2. Function of Fats ●Normal growth and development ●Energy (fat is the most concentrated source of energy) ●Absorbing certain vitamins ( like vitamins A, D, E, K, and carotenoids) ●Providing cushioning for the organs ●Maintaining cell membranes ●Providing taste, consistency, and stability to foods

3. Food Sources ●Red meat ●Dairy ●Fish ●Nuts ●Seeds ●Avocado ●Junk Food

4. Chemical Composition ●There are two categories of fats: o Saturated and Unsaturated ●The difference between the two types is molecular structure

5. Saturated vs Unsaturated Fats ●Have no C=C double bonds!!! ●All single bonds enables the compound to have the max amount of Hydrogen atoms, thus being saturated with H ●Have C=C double bonds!!!! ●The structure becomes bent. ●Does not have the max amount of Hydrogen

6. Saturated vs Unsaturated Image

7. Monounsaturated vs Polyunsaturated ●An unsaturated fat is considered monounsaturated if it has one C=C double bond. ●Monounsaturated has one bend ●If there are multiple C=C double bonds then the fat is classified as polyunsaturated ●Polyunsaturated fats have multiple bends

8. Essential vs. Non Essential Fats Essential nutrient: Cannot be synthesized internally, must be consumed. ●Alpha-Linoleic acid, Linoleic acid, Conditional Fatty acids Non- Essential: Can be produced by body but are often obtained through food. ●Saturated fatty acids, trans fatty acids, Omega- 9 Fatty Acids

9. Alpha-Linoleic acid, Linoleic acid and Conditional Fatty Acids: The Essentials Alpha-Linoleic acid: Found in Chia, Nuts, Flax ●Omega-3 fatty acid:important for:controlling blood clotting, building cell membranes in brain, possible protection against heart disease,stroke, cancer, autoimmune disease Linoleic acid ●Omega- 6 fatty acid: important for: Lowering LDL, reducing inflammation and protecting against heart disease Conditional - Become conditional only during certain developmental or illness conditions ●Ex: Gamma - Linoleic acid, docosahexaenoic acid

10. Saturated, Trans Fatty Acids, and Omega- 9 Fatty Acids: The Non- Essential Saturated ●Often don’t get broken down by body and get stored. Can lead to heart disease, high cholesterol, and stroke Trans Fatty Acids ●Too much can lead to heart disease Omega 9 Fatty Acids ●Can lower bad cholesterol, increase good cholesterol, and control blood sugar.

11. How Much Fat Should I Eat? **Nutritional Recommendations change. Remember the Atkins Diet?** Fat should constitute about 20-35 % of your calories Calorie intake per day for men: 2,000 - 3,000 Calorie intake per day for women: 1,600 - 2,400

12. Tips to cut out saturated/trans fats ●Choose whipped, light, soft, fat-free, or vegetable-oil blended butter. ●Use vegetable/seed oils when cooking (i.e. canola, sunflower, soybean, olive, peanut, or sesame). ●Eat lean meats and remove the fat/skin. ●Try to avoid fatty processed meats like sausages, salami, and pepperoni. ●Reduce and limit your intake of junk food such as fast food, snacks, and sweets.

15. Quiz - Questions 1.What are the functions of fats? 2.What is the difference between saturated and unsaturated fats? Monounsaturated and polyunsaturated? 3.What are some food sources that have fat? 4.What is the difference between essential and non- essential fats? 5.How much fat should a person eat per day?

16. Quiz - Answers 1.Promote growth & development, generate energy, absorb vitamins, cushion vital organs, maintain cell membranes, and enhance food 2.Saturated: no C=C double bonds, max amount of Hydrogen atoms Unsaturated: have C=C double bonds, less than max Hydrogen Monounsaturated: one double Carbon bond Polyunsaturated: multiple double Carbon bonds 3.Red meat, dairy, fish, nuts, seeds, avocado, junk food 4.Essential: cannot produce internally; must be consumed Non-essential: can be produced in the body, but often obtained through food 5.Men: 2,000-3,000 calories/day Women: 1,600-2,400 calories/day

17. Citations: Please add all links used! 1.Fats and Cholesterol: Out with the bad, In with the good. (n.d.). Retrieved from http://www.hsph.harvard.edu/nutritionsource/top-food-sources-of-saturated-fat-in-the-us/ http://www.hsph.harvard.edu/nutritionsource/top-food-sources-of-saturated-fat-in-the-us/ 2. Macronutrients: The Importance of Carbohydrate, Protein, and Fat. (n.d.). Retrieved from http://www.mckinley.illinois.edu/handouts/macronutrients.htm http://www.mckinley.illinois.edu/handouts/macronutrients.htm 3.The Difference Between Essential And Non-Essential Fatty Acids - Fitness Fusion. (2013, June 17). Retrieved January 29, 2015, from http://fitnessfusion.com/the-difference-between-essential-and-non-essential-fatty-acids/http://fitnessfusion.com/the-difference-between-essential-and-non-essential-fatty-acids/ 4.Facts about Fats. (n.d.). Retrieved January 29, 2015, from http://www.healthykids.nsw.gov.au/recipes/facts-about-fats.aspxhttp://www.healthykids.nsw.gov.au/recipes/facts-about-fats.aspx 5.Butter vs. Margarine: How to Choose. (n.d.). Retrieved January 29, 2015, from http://www.health.com/health/gallery/0,,20509217_10,00.html http://www.health.com/health/gallery/0,,20509217_10,00.html 6.Ask the Expert: Omega-3 Fatty Acids. (n.d.). Retrieved January 29, 2015, from http://www.hsph.harvard.edu/nutritionsource/omega-3/ http://www.hsph.harvard.edu/nutritionsource/omega-3/ 7.Google Images