| Fat is available as hard or soft fat. Animal fats are normally hard. Vegetable fats or plant fats are usually soft and sold in the form of oil. Fats are composed of the elements carbon, hydrogen and oxygen which combine to form fat molecules. Fatty acids are both saturated (predominantly solid at room temperature) and unsaturated (existing in oils).
Function:
i) fats provide a convenient and concentrated source of energy.
ii) to provide the body with other essential nutrients, some fats contain the vitamins A,D,E and K.
iii) under the skin fat provides insulation.
iv) to prevent damage to vital organs fat is present around the organs.
v) to provide long term energy.
vi) fat serves to create a feeling of fullness preventing over eating, fat digestion is slow.
vii) fat aids food preparation, making certain foods more palatable.
N.B. fats in food serve many functions but too much fat in the diet can increase the risk of heart disease.
Animal sources - lard, suet, milk produce, egg yolk, fish, liver oils, oily fish.
Plant sources - sunflower oil, nuts, kernals, fruit. e.g. avocado. |
