1. Lipids Class of organic compounds that are not soluble in water

2. Includes fats and oils Roles of Lipids Stores energy Carry fat soluble nutrients Enhance taste and texture of food Make us feel full

3. Eliminating lipids from diet results in deficiencies of vitamins, fatty acids and calories (energy) Sources of lipids are: Butter, margarine, cooking oil, outer layer of most meat (Visible fat) Butter, margarine, cooking oil, outer layer of most meat (Visible fat) Droplets in meat, oils in nuts, ground meat, and processed meats (Invisible fat) Droplets in meat, oils in nuts, ground meat, and processed meats (Invisible fat)

4. Broken into Saturated and Unsaturated fats Saturated fats clog arteries, veins and heart. Unsaturated fats are more healthy and tend to reduce heart failure.