Department : Nursing

Course: Nutrition
Topic: Fats and Oil
Set/level: ND1
Tutor: Afolabi O.Y
Learning objectives
At the end of this lesson, the student will be able to do the following
Classify lipids and fat
Identity the sources and functions of fat
Trace the digestion, absorption and storage of fats
FATS AND OIL
• Fats and oils are greasy or oily to touch and they are commonly found
in plants and animals. The amount of energy in fats and oils doubles
that of carbohydrate and protein.
• 1 gram 0f CHO will yield 4kcal, 1 gram of protein will yield 4kcal and 1
gram of fat will yield 9kcal.
• Fats are solid at room temperature whereas oils are liquid. Oil are
commonly found in plants while fat are common in animals. Both fats
and oils are referred to as lipids. The main difference between fats
and oils is the presence of unsaturated fatty acids in oil.
TYPES OF FAT
• 1. Saturated fats are found in solid fats and solid at room temperature
with high melting point examples which are mainly from animal food
products(butter, lard, fat on meat, milk and cheese), vegetable oils such
as palm oil, coconut contains saturated fat. Saturated fat stimulate the
production of LDL cholesterol(bad cholesterol) and therefore increase
blood cholesterol

• 2. Unsaturated fatty acids have one or more double bonds in their

molecule and thus not saturated with hydrogen. Unsaturated fatty acid
can be monounsaturated or polyunsaturated depending on the number
of double bond.
Types of Fat
• Monounsaturated fatty acids(MUFA)
MUFA have only one double bond in their molecule, they are liquid at low temperature,
example is vegetable oil, oleic acid found in peanut oil, olive oil, and canola oil. They
lower total blood cholesterol and increase HDL cholesterol(good cholesterol)
• Polyunsaturated fatty acids(PUFA)
PUFA have two or more double bonds in their molecule for example linoleic (omega 6
fatty acid) and linolenic acid (omega 3 fatty acid) found in corn oil, soya bean oil and
sunflower oil, they are also present in some fish and fish oil as omega 3 fatty acids

3. Trans fat. These are the fat that are produced during the addition of hydrogen
(hydrogenation) to unsaturated oil in the food industry examples are cream, margarine,
butter.
ESSENTIAL AND NONESSENTIAL FATTY ACIDS

• Essential fatty acids (EFA) are important for healthy body since they
cannot be synthesised in the body, hence it should be part of the food
all human beings consumed. Example is linoleic acid, linolenic acid
• Non-Essential Fatty Acids: These are fatty acids that the body can
synthesize in enough quantity to meet the body requirements.
Examples is oleic acid, palmitic acid
Sources of fats and oils
• There are two main sources of fats and oils, namely: -
• (a) Tissues of animals: - Marine (water animals) like fish, provide fish
oil and cod-liver oil, while terrestrial (land animals) provides butter,
lard and fallow.
• (b) Fruits and seeds of plants: - They contain edible fats and oils such
as cocoa – butter fat, palm oil, coconut oil, cottonseed oil, olive oil,
corn oil, groundnut oil, sunflower seed oil, and soya-bean oil. They are
called vegetable oil.
FATS AND HEALTH
• Fats are used to build cell membranes, insulate the body, and store
energy for later use.
• It is recommended that no more than 20-35% of a person’s caloric
intake should come from lipids.
• A high intake of saturated fatty acid is linked to heart disease.
• Saturated fats stimulate cholesterol synthesis in the liver, which can
lead to cholesterol plaques building up inside arteries. - The result is
high blood pressure, heart attack, and even stroke.
Classification of lipids
There are three (3) classes of lipids in the diet
• 1. Triglycerides (fats and oil) represent 95% of the total fat intake
• 2. The remaining 5% comes from Phospholipids (lecithin) and
• 3. Sterols (i.e. cholesterol)
TRIGLYCERIDES
• Glycerol molecules that are bound with only one fatty acid are known as
monoglycerides. When two fatty acids are attached to a glycerol molecule
they result in a diglyceride. Both monoglyceride and diglycerides which
represent a very small percentage of the lipids in the diet function as
emulsifier to keep fat particles dispersed and suspended in solution.
Classification of lipids
• PHOSPHOLIPIDS

Phospholipids are group of compound lipids similar to triglycerides they contain glycerol molecule and two fatty acids. However
in place of the third fatty acid, phospholipids have a substance containing phosphorus and nitrogen.
Phospholipids are found naturally in almost all foods because they are soluble in both water and fat, they are used in food industry
as emulsifiers. Lecithin is the best known phospholipids. Lecithin is not required in the diet because the body synthesize it.

• CHOLESTROL
Cholesterol is an important sterol, it is a waxy substance it contains a hydroxyl group (-OH). It is the best known of the sterol and
has attracted attention because of the association of elevated blood cholesterol levels heart ailments.
Cholesterol is an essential part of each cell and every type of human cells makes cholesterol. Each day our liver makes about
800mg of cholesterol which circulates through the blood stream and is used whenever it is needed.
It is a precursor of Vitamin D, hormones and bile acids.
The hormones made from cholesterol include corticosteroids, estrogen, testosterone and calcitriol (the active Vitamin D).
Bile acids needed for fat digestion are formed from cholesterol.
The cholesterol content of heart, liver, kidney and egg (embryonic stage of life) is quite high. In infancy and toddler stage, new
tissues are formed especially brain which needs cholesterol. Hence fat should not be restricted in the diet of children up to five
years of age.
LIPIDS SOURCES OF FOOD

• Rich source of oils are from the plants examples are corn oils,
groundnut oils, melon seeds oils, soyabeans oil, cotton seed oils, rich
source of fats are mainly from animal food such as pork meat, butter,
whole milk, cheese and meat
lipoproteins
• Lipoproteins are synthesized in the liver, they are composed of three – fourth to two-third lipids and
the remainder are protein. These serve as the major vehicle for fat transport in the blood stream. The
blood mainly water and fat needs a water soluble cover protein to permit it to be carried by blood.
• The lipoproteins contain triglycerides, cholesterol and other substances such as fat soluble vitamins.
The density of lipoproteins is dependent on the amount of fat and protein in it. The higher the fat
content, the lower the density.

• Four groups of lipoproteins that have been identified are

• Chylomicrons,
• Very Low Density Lipoproteins (VLDL)
• Low Density Lipoproteins(LDL),
• High Density Lipoproteins (HDL)
lipoproteins
• Chylomicrons: composed mainly of triglycerides encased in a protein and phospholipids
coating, chylomicrons help to transport glycerides from the intestine to the liver. High
chylomicron levels do not increase the risk of atherosclerosis.

• Very Low Density Lipoproteins (VLDL): transport endogenous triglycerides from the liver to the
tissues, high serum VLDL may increase risk of atherosclerosis.

• Low Density Lipoproteins (LDL): composed mainly of cholesterol, transport cholesterol from
the liver to the tissues. High serum LDL levels greatly increase the risk of atherosclerosis.

• High Density Lipoproteins (HDL): they carry free cholesterol from body tissue to the liver for
breakdown and excretion. High serum HDL are protective against development of
atherosclerosis.
FUNCTIONS OF LIPIDS(FATS AND OILS)

• 1. The primary function of fat is to fuel the body, fat provides 60% of the
body calorie needs
• 2. Fat insulate internal organs to protect them from mechanical injury
• 3. Dietary fat facilitate the absorption of the fat soluble vitamins A,D,E
and K when consumed at the same meal.
• 4. Saturated fatty acids provide structure to cell membranes and
facilitate normal function of proteins.
• 5. Monounsaturated fatty acids are component of lipid membranes
• 6. Essential fatty acids play a role in maintaining healthy skin and
promoting growth in children.
DIGESTION AND ABSORPTION OF
FAT
• Fat are not digested in the mouth and stomach. The size of fat particle
is reduced in the stomach on entering the duodenum, a hormone
cholecystokinin is secreted by the intestinal wall. The hormone
controls the secretion of bile produced by the liver, bile emulsifies fat
and provides alkaline medium for the action of pancreatic and
intestinal lipase. The fat is broken down by the enzyme into fatty acids
and glycerol. Free fatty acids and monoglycerides are the principal
forms entering the intestinal mucosa where triglycerides are formed
once again.
1. A small amount of lipid digestion occurs in the
stomach due to the gastric lipase produced in the
stomach
2. Bile is produced in the liver stored in the gall bladder
and released pinto the small intestine to aid in the
digestion and absorption of lipids
3. The enzyme pancreatic lipase is produced by the
pancreases and released into the small intestine to
break down triglycerdes into monoglycerides, fatty
acids and glycerol
4. In the small intestine the products from fat digestion
and bile acids from a micelle which moves towards
the microvilli to allow the lipids to diffuse into the
mucosal cells
5. Inside the mucosal cells , the fatty acids and
monoglycerides are resembled into glycerides and
incorporated into lipids transport particle called
chylomicrons, which enter the lymph vessel
6. The SI is very efficient on the absorbing fat so very
little is normally excreted in the faeces
Deficiency of fat in the diet
• Deficiency of fat in the diet causes deficiency of essential fatty acids,
deficiency of essential fatty acids leads to cessation of growth.
EXCESS FATS IN THE DIET.
• Causes obesity as excess carbohydrates are converted into fat.
• Abnormally slows down the digestion and absorption of food.
• Causes ketosis, when adequate carbohydrate is not present to
complete oxidation of fat.
• A diet high in saturated and transfat increases cholestrol