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    Fats Class Activity

    Uploaded by

    Andrew Mark Higgins

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    © All Rights Reserved
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    Fats Class Activity

    Uploaded by

    Andrew Mark Higgins
    4 views1 page

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    Fats class activity

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    4 views1 page

    Fats Class Activity

    Uploaded by

    Andrew Mark Higgins

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 1

    Subject: Food, Nutrition and Health Grade: 3rd

    Topic: Nutrients (Macro Nutrients) Subtopic: Fats

    The composition of fats


    Fats can be from both ________ and _______ sources, which are composed of _______,
    _______, and _________ (these elements are connected together differently than in
    carbohydrates). Once ingested fats are broken down into ________and ________.
    Classifications of fats
    1. Saturated Fats- are ____________ molecules that have no double bonds between carbon
    molecules because they are saturated with hydrogen molecules. Saturated fats are
    typically _____________________ and are obtained from _____________with the
    exception of ____________ such as coconut oil. Eg. Milk ,egg yolk, meat and sausage

    2. Unsaturated Fat- are ___________ molecules that have one or more double bonds
    between carbon molecules because there are not completely saturated with hydrogen
    molecules. Unsaturated fats are typically ________________________ and are obtained
    from ___________.
    Functions of fat
    Fat is a concentrated source of ___________. The body can pull on its fat reserves during
    lean times for energy, converting fat into ___________.
    1. Fat provides a cushion to help protect our _________, without fat our organs would be
    more prone to damage. Furthermore, fat acts as an_________, helping us to maintain the
    correct body temperature.
    2. Fat enables our bodies to process vitamins A, D, E and K, which are all _________ and
    vital to good health.
    3. Some _________ like omega 3 may provide other health benefits such as complimenting
    the cognitive processes of the brain.
    4. Fat makes food taste better by making it more palatable. Hot buttered crumpets, double
    cream on trifle, gravy made from drippings.
    Sources of fat
    1. Fats and oils are obtained from both _______and ________.
    2. Fat is present in food either as _________or __________.

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