1. Fats
Cholesterol
Saturated Fats
Unsaturated Fats
Trans Fats

3. Fats Help the body absorb vitamins A, D, E, and K
Serve as an energy reserve
Cushion and protect the heart and other vital organs
Protect bones from injury
Provide insulation and warmth
Enhance the flavor and texture of foods

4. Cholesterol Functions Food Sources Help digest fat Build cells
Make vitamin D and some hormones
Food Sources
Fatty meat and poultry
Egg yolks
Liver and other organ meats
Shrimp and squid
Cholesterol is a fatlike substance in cells that is needed for many body processes.
Too much cholesterol is linked to heart disease.

5. Saturated Fats Functions Food Sources
Raise the level of LDL cholesterol
Food Sources
Fatty meat
Poultry skin
Whole-milk products
Tropical oils
Coconut oil
Palm oil
Palm kernel oil
Saturated fatty acid contains all the hydrogen it can chemically hold.
LDL – low-density lipoprotein takes cholesterol from the liver to wherever it is needed in the body.
Excess LDL
•Can build up in the artery walls
•Increase risk of heart disease and stroke
•Often called “bad” cholesterol

6. Unsaturated Fats Functions Food Sources Polyunsaturated Fat
May help lower cholesterol levels
Food Sources
Vegetable oils
Corn oil
Soybean oil
Safflower oil
Seafood
Unsaturated fatty acids are missing hydrogen units.
•Liquid at room temperature

7. Unsaturated Fats Functions Food Sources Monounsaturated Fat
Appear to lower LDL cholesterol levels
Raise HDL cholesterol
Food Sources
Olives
Olive oil
Avocados
Nuts
Peanut oil
Canola oil
HDL – high-density lipoprotein picks up excess cholesterol and take it back to the liver for excretion.
•Known as “good” cholesterol

8. Trans Fats Functions Food Sources Is hydrogenated
Turn vegetable oil into solids
Allow for longer shelf life
Extra flavor
Increase LDL cholesterol
Food Sources
Shortening
Margarines
Salad dressings
Crackers
Snack foods
Baked goods
Fast foods
Convenience foods
Trans fats can increase your risk of coronary heart disease.
The rigid fat can collect in clumps in the bloodstream.
Food producers often use hydrogenated fats to give products a longer shelf life and extra flavor.

9. References and Resources
Textbooks:
Duyff, R. L. (2010). Food, nutrition & wellness. Columbus, OH: Glencoe/McGraw-Hill.
Kowtaluk, H. (2010) Food for today. Columbus, OH: Glencoe/McGraw-Hill.
Weixel, S., & Wempen, F. (2010). Food & nutrition and you. Upper Saddle River, NJ: Pearson/Prentice Hall.
Website:
U.S. Department of Agriculture. ChooseMyPlate.gov Website. Washington, DC. Oils. Accessed December, 2012.