2. Facts
Fats
belong to a group of organic
compounds called lipids.
Greasy substances that are insoluble in
water
Each gram of fat contains 9 calories.
.
6. Visible and Invisible Fats
Visible
fats
◦ Fats in foods that
are purchased and
used as fats, such as
butter or
margarine, lard,
cooking oils
Invisible
fats
◦ Fats that are not
immediately
noticeable such as
those in egg yolk,
cheese, cream, and
salad dressings
11. Saturated Fats
Usually
solid at room
temperature
In general, animal foods
contain more saturated
fatty acids than
unsaturated
Examples: meat, poultry,
egg yolks, whole milk,
whole milk cheeses,
cream, ice cream, butter,
chocolate, coconut, palm
oil
12. Monounsaturated Fats
Have
one place among the
carbon atoms where there are
fewer hydrogen atoms attached
then in saturated fats.
Lower low-density lipoprotein
(LDL or “bad” cholesterol)
when they replace saturated fat
in one’s diet
Examples: olive oil, canola oil,
avocados, cashew nuts
Recommended: 15% of total daily
calories
13. Polyunsaturated Fats
Have
two or more places
among the carbon atoms
where there are fewer
hydrogen atoms attached
then in saturated fats.
Examples: cooking oils made
from sunflower, safflower,
sesame seeds, or from corn
or soybeans; soft margarines
whose major ingredient is
liquid vegetable oil; and fish
.
14. Polyunsaturated Fats
Foods
containing high proportions of
polyunsaturated fats are usually soft or
oily
Omega-3 fatty acids (found in fish) lower
the risk of heart disease.
Omega-6 fatty acids have a cholesterollowering effect.
Recommended: 8% or less of total daily
calories
15. Trans-Fatty Acids (TFAs)
Produced
when hydrogen
atoms are added to
monounsaturated or
polyunsaturated fats to
produce a semi-solid
product such as margarine
or shortening
TFAs raise low-density
lipoproteins (LDL) and
total cholesterol.
Major source: baked goods
and restaurant foods
.
16. Hydrogenated Fats
Polyunsaturated
vegetable oils to
which hydrogen has been added
commercially to make them solid
at room temperature
This process, called
hydrogenation, turns
polyunsaturated vegetable oils
into saturated fats.
Margarine and shortening are
made in this way.
.
17. Cholesterol
Cholesterol
is a sterol, a
fatlike substance.
Exists in animal foods and
body cells
Does not exist in plant
foods
Essential for the synthesis
of bile, sex hormones,
cortisone, and vitamin D
Needed by every cell in
the body
.
21. Lipoproteins
In
the initial stages of fat absorption, bile
joins with the products of fat digestion to
carry fat.
Later, protein combines with the final
products of fat digestion to form special
carriers called lipoproteins.
Lipoproteins carry the fat in the blood to
the body cells.
23. Low-Density Lipoproteins (LDLs)
Composed
of 45% cholesterol with few
triglycerides
Carry most of the blood cholesterol
from the liver to the cells
Elevated blood levels greater than 130
mg/dL of LDL are thought to be
contributing factors in atherosclerosis.
“Bad” cholesterol
24. High-Density Lipoproteins (HDLs)
Carry
cholesterol from the cells to the
liver for eventual excretion
Levels of HDL greater than 35 mg/dL are
thought to reduce the risk of heart
disease
Exercise, maintaining a desirable weight,
and giving up smoking are all ways to
increase one’s HDL
“Good” cholesterol
25. Fat Alternatives
Olestra
◦
◦
◦
◦
◦
Made from carbohydrates
and fat
FDA approved for use in
snack food
Government requires that
food labels indicate olestra
“inhibits absorption of some
vitamins and other nutrients”
Should be used in
moderation
Contains no calories; can
cause cramps and diarrhea
26. (continued)
Fat Alternatives
Simplesse
◦ Made from egg white or
milk protein
◦ Can be used only in cold
foods
Oatrim
◦ Carbohydrate-based;
derived from oat fiber
◦ Can be used in baking but
not frying
27. Dietary Requirements
Deficiency
symptoms occur when fats
provide < 10% of total daily calories
The Food and Nutrition Board’s
Committee on Diet and Health
recommends that people reduce their fat
intake to 30% of total calories.
29. Chef’s Tips
Most
fish is lower in fat,
saturated fat. And cholesterol
than are meat and poultry
Chicken is twice as fatty as
turkey
White meat with skin and dark
meat are higher in fat
If buying ground chicken, make
sure that it is made only from
skinless breast for the least
amount of fat
30. Chef’s Tips
Trimmed
veal is leaner
than skinless chicken
When choosing beef, you
will get the least fat from
eye of round, followed by
top round and bottom
round
Cooking techniques to
reduce fat include
roasting, grilling, broiling,
sauteing, poaching, and
braising
31. Steps in Cooking with Less Fat
1.
2.
3.
4.
5.
6.
7.
Choose a lean cut (fish, chicken breast, trimmed
meat)
Order a quality product
Trim the meat of visible fat
Use flavorful rubs and marinades to allow new and
creative options (rubs combine dry ground spices
such as cinnamon, and finely cut herbs, such as
cilantro)
Choose a cooking method that will produce a
flavorful, moist product, and that adds little or no
fat to the food
Flavor the dish
Make the plate attractive
32.
33.
34.
35.
36.
37. Conclusion
Fats
provide energy, carry essential fatty
acids and fat-soluble vitamins, protect
organs and bones, insulate from cold, and
provide satiety after meals.
Composed of carbon, hydrogen, and
oxygen and are found in both animal and
plant foods
38. Conclusion
Each
gram of fats provides 9 calories.
Digestion occurs primarily in small
intestines.
An excess of fat in the diet can result in
obesity and possible heart disease or
cancer.
