TEAM MEMBERS : SITI NURSAKINA MUHAMAD LATIF RAIHANA NAZIHAH MAZLAN RAJA NUR NABIHAH RAJA AZLAN MUHAMMAD

LOKMAN HAKIM ROSDIN

Fats are organic compounds that are made up of carbon, hydrogen, and oxygen. They are a source of energy in foods. Fats belong to a group of substances called lipids, and come in liquid or solid form. All fats are combinations of saturated and unsaturated fatty acids One gram of fat supplies 9 calories - more than twice the amount we get from carbohydrates or protein. Fat also is needed to carry and store essential fat-soluble vitamins, like vitamins A and D. There are two basic types of fat.

Fat is found in many foods. Some of the fat that we eat comes from the fat we add in cooking or spread on breads, vegetables or other foods. A lot of fat is hidden in foods that we eat as snacks, pastries or prepared meals

Eat a lot of high fat foods, get a lot of calories

With too many calories may gain weight also increase the risk of getting diseases like cancer, heart disease, high blood pressure or stroke.

 By cutting down on the fat that we add in cooking or spread on foods. We can eat skim milk and low fat cheeses instead of whole milk and cheese. We can also use less fat, oil, butter, and margarine. Another way to cut down on fat is to drain and trim meats and take the skin off poultry. We can also read labels and compare the amount of fat in foods to make lower fat choices

 mood, resulting in less depression Improve cognitive function in the elderly Improve learning and attention span in school-children Improve vision, especially night vision Lower the risk of cardiovascular disease Lowers the risk of breast and colon cancer Promote healthy skin

TRANS

Saturated fats are the only fatty acids that raise blood cholesterol levels. Saturated fats are found in meats and whole dairy products like milk, cheese, cream and ice cream. Some saturated fats are also found in plant foods like tropical oils (coconut or palm kernel oil). Butter, margarine, and fats in meat and dairy products are all especially high in saturated fat.

HOW TO CONTROL IT ?
We can reduce the saturated fats in our diets by using skim milk and low fat cheeses instead of whole milk and cheese. We can also use less fat, oil, butter, and margarine. At the table, use tub margarine instead of butter. Another way to cut down on fat is to drain and trim meats and take the skin off poultry. Simply reducing the total amount of fat we eat goes a long way toward reducing saturated fats.

Unsaturated fats are usually liquid at room temperature. They are found in most vegetable products and oils. An exception is a group of tropical oils like coconut or palm kernel oil which is highly saturated. Using foods containing "polyunsaturated" and "monounsaturated" fats does not increase our risk of heart disease. However, like all fats, unsaturated fats give us 9 calories for every gram. So eating too much of these types of fat may also make us gain weight.

HOW TO REDUCE IT ?
We can reduce the fat and unsaturated fats in our diets by using less fat, oil, and margarine. We can also eat more low-fat foods like vegetables, fruits, breads, rice, pasta and cereals.

Trans fats are produced when liquid oil is made into a solid fat. This process is called hydrogenation. Trans fats act like saturated fats and can raise your cholesterol level. Trans fats are listed on the label, making it easier to identify these foods. Unless there is at least 0.5 grams or more of Trans fat in a food, the label can claim 0 grams. Sources of Trans fat include: Processed foods like snacks (crackers and chips) and baked goods (muffins, cookies and cakes) with hydrogenated oil or partially hydrogenated oil Stick margarines Shortening Some fast food items such as French fries

WHY DO WE NEED FATS ?

Body to use vitamins : Vitamins A, D, E, and K are fat-soluble vitamins, meaning that the fat in foods helps the intestines absorb these vitamins into the body. Brains development : Fat provides the structural components not only of cell membranes in the brain, but also of myelin, the fatty insulating sheath that surrounds each nerve fiber, enabling it to carry messages faster. Energy : Gram for gram fats is the most efficient source of food energy. Each gram of fat provides nine calories of energy for the body, compared with four calories per gram of carbohydrates and proteins.

 Healthier skin : One of the more obvious signs of fatty acid deficiency is dry, flaky skin. In addition to giving skin its rounded appeal, the layer of fat just beneath the skin acts as the body's own insulation to help regulate body temperature. Healthy cells : Fats are a vital part of the membrane that surrounds each cell of the body. Without a healthy cell membrane, the rest of the cell couldn't function.

 Pleasure : Besides being a nutritious energy source, fat adds to the appealing taste, texture and appearance of food. Fats carry flavor.

Protective cushion for our organs : Many of the vital organs, especially the kidneys, heart, and intestines are cushioned by fat that helps protect them from injury and hold them in place.