Our Lady of Lourdes College Foundation Learning Module

College of Nursing and Midwifery Nutrition and Diet Therapy

Instructor: Raquel B. Torres

Module 6: Fats

OVERVIEW This module will introduce you the fats soluble vitamins and the food
contains fat .The function of fats in your body. The physiologic functions
of fats in the body.

LEARNING OUTCOMES

At the end of this module, you will be able to:

1. Identify the types of fats
2. Discuss energy giving foods
3. Discus the function of fats

LEARNING EXPERIENCES AND SELF ASSESSMENT ACTIVITY

FATS

 Fat is not always an enemy. It has its value and benefits for the health of a person.

 Physical Health – is maintained by

consuming dietary fats that are necessary
for essential fatty acids, for energy and
for fat soluble vitamins

 Fats actually refers to the chemical group

called lipids.

 Lipids are generally classified into three:

 Triglycerides (fats)

 Sterol – (fat related substances)

 Phospholipids (fat related

substances)

TRIGLYCERIDES

 The largest class of lipids and may come in the form of fats (somewhat solid) or
oils (liquid)

 95% percent of the lipids in

foods and in our bodies are
in triglyceride form.

 Phospholipids (lecithin)

 Sterol (cholesterol

Functions of Fats

1. Source of Energy

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats

 Fat is the densest form of stored energy in both food and in our bodies. Each
gram of fat is twice as much the energy of the carbohydrate or protein.

 A gram of fat (9 kcal) =

a gram of sugar (4 kcal)
or a gram of

protein (4 Kcal)

2. PALATABILITY

> Fats makes food smell

and taste good for many people.

3. SATIETY

> Fat help prevents hunger in between meals. Fat slows down digestion because it
gives us feeling of fullness and satisfaction.

4. SATIATION

> Another different aspect of fat consumption. It refers to increase desire to

eat additional fatty foods during eating. Yumminess!!

Ex: eating Pizza where there lots of fat.

5. FOOD PROCESSING

> Certain lipids are valuable for processing of foods. Hydrogenated fats helps
keep that fat in food from turning rancid.

> Lecithin – also functions as emulsifier.

(To turn into liquid or watery)

6. NUTRIENT SOURCE

> Some fats contain or transport the fat

soluble vitamins A, D, E, and K, and the
essential fatty acids (EFA) of linoleic and
linoleic fatty acids.

Functions of EFA’s

- Necessary for production of

prostaglandins that regulate body functions such as BP, Blood clotting, gastric acid
secretions, and muscle secretions.

Physiologic Functions of Fats:

 Stored Energy – body fat cells contain nearly pure energy.

 Major source of energy for muscle work

 Organ Protector – stored fats cushions and protect body organs from bumps.

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats

 Temperature Regulator – fat layer under the skin serves as insulator to regulate and
minimize the loss of heat.

 Insulation – fatty substance called myelin (covering of nerve cells) provides electrical
insulation which allows for transmission of nerve impulses.

Function of Phospholipids:

 Lecithin (a constituent of Lipoprotein) which transport lipids which carries away fats
and cholesterol from plaque deposits in the arteries.

Function of Sterols:

 Provide basic material for production of bile, Vitamin D, sex hormones, and cells in brain
and nerve tissues.

Four Major dietary fats in the foods we eat

 Saturated fats
 Transfat
 Monounsaturated
 Polyunsaturated fats

Unsaturated fats are usually called oils, usually liquid at room temperature

 Monounsaturated fats
 Olive oil
 Peanut oil
 Avocados
 Most nuts oil
 Most seeds
 Polyunsaturated fats ( helps muscle movements and blood clotting)
 Omega-3 fatty
 Fatty fish, such as sardines , tuna , salmon, trout, mackerel, and herring
 Ground flax and flaxseed oil
 Soy beans
 Walnuts
 Sunflower seeds
 Chia seeds
 Hemp seeds flax hemp
 Omega- 6 fatty acid
 Canola oil
 Safflower oil
 Soybean oil
 Corn oil walnut oil

Safflower chia

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats
References:
Foundations and Clinical Applications of Nutrition a Nursing Approach, Grodner Long De Young
(Mosby)
Fundamentals of Nutrition, Leonora N. Panlasigue, Cecilia Leah P.Tionson- Bayaga
Fundamentals of Nursing, Kozier and Erb’s, Eight Edition

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Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats

KEY POINTS

 Nightingale has been called

\


END OF MODULE ASSESSMENT

Name: ____________________________________________ Score:________________

Year and Section:____________________________________ Date:_________________

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats
Instruction:

Total:

RUBRIC
5 POINTS - The answer is complete, correct and very clear.
4 POINTS - The answer is complete, clear but with minimal error in the concept.
3 POINTS - The answer is incomplete, correct and clear.
2 POINTS - The answer is incomplete and partially correct.
1 POINT - The answer is incomplete and incorrect.

LOOKING AHEAD

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats
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END SECTION

MODULE EVALUATION

Circle the number corresponding to your rating for each indicator. Please refer to the following rating scale.

4 - Strongly Agree 3- Agree 2 - Disagree 1 - Strongly Disagree

Indicators Rating
1. Provides a brief yet compelling overview of the topic. 4 3 2 1
2. States learning outcomes following the SMART principles. 4 3 2 1
3. Discusses contents logically and clearly. 4 3 2 1
4. Presents contents in an engaging manner through effective use 4 3 2 1
of narration, examples or illustrations.
5. Provides opportunities for self-checking of understanding. 4 3 2 1
6. Provides a summary of the key concepts of the lesson. 4 3 2 1
7. States specific instructions all throughout the module. 4 3 2 1
8. Conducts assessment that are well-aligned to the learning 4 3 2 1
outcomes.
9. Develops independent learning and higher order thinking skills 4 3 2 1
of the learner.

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 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 6: Fats
10. Indicates necessary citations and references. 4 3 2 1

REFERENCES

Books

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Websites

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