FATS AND LIPIDS

Grade11 Term2 Week1 Lesson3

Lipids are often referred to as fats and oils

Fats are solid and oils are liquid at room

temperature

Saturated fats

Polyunsaturated fats

Trans-fatty acids

Usually solid at

room temperature

Increase blood

cholesterol levels

Associated with

development of

coronary heart

disease

Found in animal fats such as meat, butter,

lard, cream, bacon, eggs

Coconut oil, palm kernel oil and cocoa butter

are plant sources

They are also hidden in nuts, milk, cheese,

chocolates, cakes, pies and potato chips

Some fatty acids are essential because the body needs them to function properly

The two types of essential fatty acids are omega 6 and omega 3

The body cannot produce them, so you can get them from foods such as vegetable oils

These oils tends to lower the blood cholesterol levels

They are formed when hydrogen gas is

pumped into oil to make it solid at room

temperature

Also formed when oil is heated repeatedly.

They are harmful and can cause

cardiovascular (heart) disease

They provide a concentrated form of energy

to the body: 1 gram of fat provides 38 kJ

Help to regulate body temperature

Protect organs from injury

Carry fat-soluble vitamins A,D E and K

Provide essential fatty acids necessary for

growth and brain development

Digest slowly, delaying the feeling of hunger

Too little fat in the diet affect your body’s

metabolism

Can cause stunted growth in children

Cholesterol is a fat-like substance found in

all animal foods such as meat, poultry, milk

and egg yolks

Dietary cholesterol, saturated fats and trans-

fatty acids, can raise blood cholesterol levels

and increase the risk of heart disease.