2. -By the end of this lecture, students will have a general VIEW ABOUT FATS Intended Learning Outcomes

3. Source of energy, 1g = 9kcal, Source of Essential Fatty Acids. Carrier for fat sol vit A, D,E, K Palatability Satiety value Invisible & visible fat Cholesterol – only foods of animal origin

4. Three major types of fat SATURATED FATS ------- BAD Carbon chains with hydrogen bonds Meat, Butter, coconut, milk chocolate, creams, Ghee UNSATURATED FATS ------- GOOD carbon chains with one or more double bonds Monounsaturated : olive oil, nut oils Polyunsaturated : corn oil, vegetable oils, soy etc. TRANS FATS -------- BAD Manufactured fats. Liquid  Solid (hydrogenation)

5. Energy Fuel 65% Carbohydrates (cereals, roots & tubers, sugar, sweets, bread, ) 20% Fats (dairy products, oil) 12- 15% Protein (pulses, eggs, milk, meat, poultry, fish) Energy yield per gram is as follows: Carbohydrate - 4 kcal, Fats - 9 kcal and Protein - 4 kcal. Nutrition & wellness - Nutritional perspective. Dr. mervat salah

6. What are the energy requirements Personal energy requirement = basic energy requirements + extra energy requirements Basic energy requirements (BER) For every Kg of body weight 1.3 kcal is required every hour. An adult weighing 50Kg would require 1.3 × 24hrs × 50Kg = 1560 kcal/day Nutrition & wellness - Nutritional perspective. Dr. mervat salah.

7. Factors affecting Basal energy expenditure Body size - larger & taller people, have metabolic rates. Body composition – lean body mass, single determinant of BEE Age - younger age Gender – differences in body size & composition Hormonal status – endocrine disorders. In women metabolic rates change with menstrual cycle, pregnancy & menopause Nutrition & wellness - Nutritional perspective. Dr mervat salah

8. How to derive nutrients ?? FAT S MILK &MILK PRODUCTS Prot,fat Ca, Vit FRUITS & VEG – Fibre, vit, min ------------------------------ PULSES & LEGUMES Energy, Cho, Prot, Inv Fat, Vit, MIn Fibre CEREALS & PRODUCTS Energy, Cho, Prot, Inv Fat, Vit, Min, Fibre Nutrition & wellness - Nutritional perspective. Dr. Mervat salah

9. Balanced Diet - Contains different types of foods in such quantities & proportions so that the need for various nutrients is adequately met - provision for extra nutrients – to withstand short duration of low intake - to calculate – know Recommended Dietary Allowances [ RDA] – ICMR - Tables of Food Composition Nutrition & wellness - Nutritional perspective. Dr. Mervat salah

10. Recommended text book Manual dietetic book