FATS AND OILS

FATS AND OILS

1. Food Fact

   • Fats protect internal organs from shock and injury, insulate the body, and promote healthy skin.

2. Definitions

   • Fat: A nutrient that is essential for body energy, insulation and protection
   • Oils are fats that are liquid at room temperature.
   • Lipids: A family of chemical compounds, which include fats and oils
   • Cholesterol: a fat-like substance made of glucose or saturated fat (in our blood)

3. Fats are the most CONCENTRATED source of energy.

4. FUNCTION OF FAT

   • AT FUNCTIONS: Supplies heat (insulation) Carries Vitamin A,D,E,K (the fat soluble vitamins) Adds flavor to food Satisfies hunger, feel fuller longer Protects organs from shock and injury Promotes healthy skin

5. Fat keeps you from being hungry because it remains in the body longer than other foods and gives you a “full” feeling.

6. Fatty Acids are the chemical chains that make up fats. They have 2 categories:

7. 3 Types of Fatty Acids

   • Saturated Fatty Acids
     • Fats that usually come from ANIMAL sources, solid at room temperature. (cheese, milk, meat, palm oil, coconut oil)
   • Polyunsaturated Fats… Found in veggies, fish, **semi-liquid at room temperature
   • Monounsaturated Fats… (Semi solid) or liquid at room temperature

8. Trans Fat

   • Trans fat is an unsaturated fat molecule chemically changed to be a solid fat.

9. cholesterol

   • It’s the fat-like substance in our blood.

10. Hydrogenation: chemical process making liquid fat a solid fat (NOT GOOD!)

    • Butter- fat extracted from milk and churned into a solid
      • Margarine: butter substitute made with fat from plants
        • Lard—extracted from animal fats
          • Lard—extracted from animal fats
            • Vegetable Shortenings: a blend of oils HYDROGENATED to become a solid
              • Rancid: Fats that have begun to decompose (you can smell it)

11. Store fats in tightly covered containers so they do not go rancid