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- are characterised by a single double carbon bond in a fat molecule
- liquid at room temperature
- Examples: canole, peanut or olive oil

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- are health damaging
- are produced when trans and saturated fats are hardened in oil. his is called hydrogenation.
- Examples: chips and cookies

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1. Fats are an energy reserve 
2. Fats contribute essential fatty acids (EFA)
3. Fats  dissolve and transport fat-soluble nutrients
4. Fats provide texture and flavour to food. 

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- Consuming fats does not equate to fat gain. Fat gain is the result of one consuming more energy than the energy one burns.

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-Fats are essential for brain development in children.
-There are visible and invisible fats.
Visible fats: We add these to our foods, add them to cooking or find them on our foods before they are cooked;
Invisible fats: Contained within a pre-packaged or pre-prepared food.

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- Fats are rich in energy and provide twice the amount of kilojoules than carbohydrates and fats.

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-The dietary reference intake for fat in adults is 20% to 35% of total calories from fat.

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During digestion, fats are broken down into fatty acids

Including 2 essential fatty acids

Linoleic acids

Alpha-linoleic acids

Cushions internal reproductive organs

Carrier for fat soluble vitamins and phytochemicals
Fats are essential to give your body energy and to support cell growth.
Fats help your body absorb some nutrients and produce important hormones.

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A chain of carbon and hydrogen atoms with an acid group (COOH) at one end and a methyl group (CH3) at the other end.

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Types of Fats:
Monounsaturated fatty acids

Polyunsaturated fatty acids

Saturated fatty acids

Trans fats