1. Function of Fats  Form part of cell membranes  Hormones (i.e. testosterone)  Store energy

2. Building block: fatty acids carboxyl group chain of carbon and hydrogen atoms (hydrocarbon chain)

3. Saturated fatty acids  Packed with hydrogen atoms  Line up and stick together: solid  Examples: lard and butter  Longer fatty acids = more unhealthy  Increase blood cholesterol 

4. Unsaturated fatty acids  One or more double bonds: fewer hydrogens  Kink prevents sticking: liquid  Examples: canola and olive oil

5. Trans fatty acids  Change liquid oil into solid (i.e. shortening)  Formed by hydrogenation  Improved shelf life and flavor stability  Raise blood cholesterol 

6. Omega-3 fatty acids  Essential fatty acid: acquired from food  Sources: salmon and flax  Reduce heart disease 

7. Omega 3 Fatty Acids

8. Formation of Fats

9. Triglycerides  Form the “flab” on our bodies  Contain a lot of energy or calories  Linked to coronary artery disease

10. Cholesterol  Component of membranes and hormones  High levels: risk for coronary artery disease  Transported by lipoproteins

11. Lipoproteins  Low density lipoprotein (LDL) “Bad” cholesterol  High density lipoprotein (HDL) “Good” cholesterol

12. Real Life Example March 2010March 2011August 2011 CategoryStandard Range Body Weight 207 lbs Body Weight 197 lbs Body Weight 175lbs CHOLESTEROL, TOTAL 110-199 mg/dL206178167 TRIGLYCERIDES< 150 mg/dL185112134 CHOL/HDL RATIO< 4.515.575.744.07 LDL CHOLESTEROL < 131 mg/dL13212599 HDL CHOLESTEROL > 40 mg/dL373141