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Xiaodi Yao
Yanling Zhao
Caitlin Bell
Shiqi Wang
Hannah Kampos- Green

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Dietary fats    refers to the sum of the oils and fats in various foods we eat every day. A rough analysis of dietary fat mainly includes edible vegetable oil, animal food, bean products, nuts and other major food sources. Lipids have important biological functions. Fat is the energy provider of organisms.

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Dietary fats    refers to the sum of the oils and fats in various foods we eat every day. A rough analysis of dietary fat mainly includes edible vegetable oil, animal food, bean products, nuts and other major food sources. Lipids have important biological functions. Fat is the energy provider of organisms.

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Lipids are an essential component of the cell membrane. They are commonly made of a glycerol backbone, 2 fatty acid tails and a phosphate group.

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This is the structure of a triglyceride and saturated, monounsaturated and polyunsaturated fatty acids.

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Fatty acid composition of common fats and oils.

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A polyunsaturated fatty acid with its first double bond three carbons away from the methyl end is an omega-3 fatty acid. Similarly, an omega-6 fatty acid is a polyunsaturated fatty acid with its first double bond six carbons away from the methyl end.

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Saturated

Transfats

Monounsaturated fats

Polyunsaturated fats

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37 kJ/g

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30% of total energy intake (Max) = 70g/day
Saturated fat < 10%of total fat intake = <25g/day

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TOTAL FAT
The dietary reference intake(DRI) for fat in adults is 20% to 35% of total calories from fat. That is about 44 frams to 77 grams of fat per day if you eat 2,000 calories a day.

It is recommended to eat more of some types of fat as they provide health benefits.

·Monounsaturated fat: 15% to 20%
·Polyunsaturated fat: 5% to 10%
·Saturated fat: less than 10%
·Trans fat: 0%
·Cholesterol: less than 300mg per day

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Fat mainly exists in the form of energy storage. When the energy in the body is consumed in large quantities, fat will be quickly converted into sugar to provide energy.

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•Cushions internal and reproductive organs.
•Carrier for fat soluble vitamins and phytochemicals

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·Help brain development and function 60% of brain is fat.
·As a structural component of cells.
·Support the absorption of vitamins.
·Certain types help to keep a healthy heart and blood vessels.
·Source of energy.

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The polar bear can survive in the forzen Arctic mainly by having a thick layer of fat under its skin for feat and energy

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Soy foods decrease lipids in your blood

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Fat keep the body warm and immobilizes the internal organs

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Lipids are a concentrated source of energy for our bodies

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Nutritional value                                     1. DigestibilityThe digestibility of a fat is related to its melting point. The more unsaturated fatty acids it contains, the lower the melting point and the easier it is to digest. Therefore, the digestibility of vegetable oil can generally reach 100%. Animal fats, such as tallow and sheep oil, contain more saturated fatty acids, with melting points above 40℃ and low digestibility of 80% ~ 90%.                                      2. Essential fatty acidsThe content of linoleic acid and linolenic acid in vegetable oil is higher than that of animal fat.                                                3. Fat soluble vitaminsThe stored fat of animals contains almost no vitamins, but the liver is rich in vitamins A and D, and the fat of milk and eggs is also rich in vitamins A and D.. Vegetable oil is rich in vitamin e. These fat-soluble vitamins are necessary to maintain human health.  

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Nutritional value                                     1. DigestibilityThe digestibility of a fat is related to its melting point. The more unsaturated fatty acids it contains, the lower the melting point and the easier it is to digest. Therefore, the digestibility of vegetable oil can generally reach 100%. Animal fats, such as tallow and sheep oil, contain more saturated fatty acids, with melting points above 40℃ and low digestibility of 80% ~ 90%.                                      2. Essential fatty acidsThe content of linoleic acid and linolenic acid in vegetable oil is higher than that of animal fat.                                                3. Fat soluble vitaminsThe stored fat of animals contains almost no vitamins, but the liver is rich in vitamins A and D, and the fat of milk and eggs is also rich in vitamins A and D.. Vegetable oil is rich in vitamin e. These fat-soluble vitamins are necessary to maintain human health.  