Dietary fats, known as lipids, are one of the three macronutrients which also include proteins and carbohydrates. Lipids are the chief form of stored energy. Most of the fat ( approximately 95%) we eat is in the form of triglycerides . Dietary fats are absorbed more slowly that other macronutrients leading the feeling of being full. Dietary fats also contribute to the taste and flavour of foods and in cooking can improve the texture of foods.
By the end of this module the learner will be able to:
- Discuss physiological roles of lipids relationship with diet and overall/general health.
- Describe the requirements, and identify sources and differentiate between the classifications within the Lipid family.
- Discuss the following issues related to consumption of dietary fat: saturated and non-saturated fats, essential fatty acids, hydrogenation and, emulsification of fats, cholesterol, LDL and HDL.
- Discuss how lipids are included in the CFG