ObjectivesOutcomes Making use of relevant key words in sensory analysis. Discussion of homework and words used. Understanding of the composition of Fats. Correct completion of the Periodic table task. Knowledge of the sources of Fat. Correct completion of the food sources tasks. Today's lesson

FAT

Fats provide slow energy. 25%-35% of our diet should be comprised of fats. We get these from food like meat, cakes, biscuits, olive oil, oily fish, low fat spreads and lard. The body needs fat to absorb the fat soluble vitamins A, D, E and K.

Fat also provides a protective layer around our internal organs such as our kidneys. There’re two different types of Fat – Saturated and Unsaturated Fat. HOWEVER - No more than 11% of our diet should be saturated fat.

Fats containing double bonds are healthier than fats that do not contain double bonds.

Saturated Fat Are usually from animal sources. The exceptions are coconut and palm oils. Have no double bonds

Animal Fats Name some animal fats:

Cholesterol Why do we need cholesterol? Where do we get it from? What happens if we have too much? Pg 16

Video

Unsaturated fatty acids Are generally liquid at room temperature. Have two or more double bonds.

Vegetable Fats Name some vegetable fats:

So how about Margarine? Liquid vegetable fats are turned into solid fats such as margarine through a process called hydrogenation, in which hydrogen is pumped into a blend of polyunsaturated fats to harden the oil.

Monounsaturated Fatty Acids Have one double bond. (this should account for 12.1% of our diet) Polyunsaturated Fatty Acids Contain many double bonds. (this should account for 6.5% of our diet)

Cooking with Fat Fats have four important properties: they trap air when beaten with sugar they add colour and flavour to foods they retain moisture in a baked mixture such as a cake they help pastry stay short (ie, crumbly in texture)

Q’s Why are fats needed by the body? What is the difference between animal and vegetable fat? Why is saturated fat less healthy?