Fats and Oils

Question 1

Classification of fats and oils: Animal (saturated fat)

Answer 1

Suet
dripping
lard
butter
eggs
cream
cheese

Question 2

Classification of fats and oils: Plant
(mainly unsaturated)

Answer 2

Vegetable oils (olive, corn, soya)
margarine
Nut oils (almond walnut oil peanut butter)
Seed oils (cottonseed, sunflower seed, rapeseed)

Question 3

Classification of fats and oils: Marine
(mainly unsaturated)

Answer 3

oily fish (salmon)
fish liver oils (cod)

Question 4

Visible fats

Answer 4

Fats/Oils that are clearly visible in food

Eg: Butter, margarine, vegetable oil, fat on meat

Question 5

Invisible fats

Answer 5

Fats and Oils that are not clearly visible because they’re combined with other nutrients in food

Eg: Lipids in cheese, eggs, milk, oily fish, nuts, pastry

Question 6

Nutritive Value of Fats and Oils: Protein

Answer 6

Protein is needed for growth and repair. Butter and margarine contain traces of protein. Most fats are deficient in protein

Question 7

Nutritive Value of Fats and Oils: Fat

Answer 7

Fat content varies from 82% (butter) to 99.9% (salad and cooking oils).
Low fat margarines and dairy spreads contain approximately 40% fat.
Fat is needed to insulate the body

Question 8

Nutritive Value of Fats and Oils: Carbohydrate

Answer 8

Fats and oils are deficient in carbohydrate.
which is needed for heat and energy production

Question 9

Nutritive Value of Fats and Oils: Vitamins

Answer 9

Butter and dairy spreads contain traces of the fat soluble vitamins A and D.
Margarine is fortified with vitamins A and D.
Vitamin D is needed for absorption of calcium.

Question 10

Nutritive Value of Fats and Oils: Minerals

Answer 10

Traces of calcium are present in butter and margarine.
Calcium is needed for healthy bones and teeth.

Question 11

Nutritive Value of Fats and Oils: Water

Answer 11

Varies in proportion to fat content

Question 12

Dietetic Value of Fats and Oils: Cost

Answer 12

Depending on brand etc (eg:) butter is more expensive than margarine

Question 13

Dietetic Value of Fats and Oils: Age/Avoid

Answer 13

Provide heat and energy: Young/Adult
Protect delicate organs: Young/Adult/Pregnancy
Supply essential fatty acids: All
Provide insulation and act as an energy reserve: All

Avoid saturated fatty acids if at risk of CHD/heart attack/stroke

Question 14

Dietetic Value of Fats and Oils: Versatility

Answer 14

Fats and oils are very versatile foods as they can be cooked in a variety of ways (eg:) butter used in baking of cakes, oils used to fry off vegetables, butter/oils used on bread to add flavour

Question 15

Dietetic Value of Fats and Oils: Availability

Answer 15

Fats and oils are found in any local supermarket eg dairy gold butter found in supervalue

Question 16

Meat fats: Suet

Answer 16

Adipose tissue under skin and surrounding delicate organs

use: ingredient in pastries, steamed puddings and mincemeat

Question 17

Meat fats: Lard

Answer 17

Pig fat that has been rendered (purified)

use: pastry making, frying

Question 18

Processing of Vegetable oils

Answer 18

1. Sources (seeds) are cleaned, crushed and heated
2. Oil is extracted and then refined to remove impurities
3. It is bleached and filtered to produce a clear liquid and deodorised to remove odours.
4. Packaged for sale. Labelling includes type of oil, nutrition info and storage instructions

Question 19

Margarine: Definition

Answer 19

A water in oil emulsion that was originally developed as a butter substitute.
Conversion of oil to solid fat by addition of hydrogen

Question 20

Manufacture of Margarine

Answer 20

1. Oil extraction: and refined
2. Hydrogenation: one molecule of hydrogen is absorbed by each double bond in the unsaturated fatty acids of the oil, converting them to saturated fats
3. Blending: affects properties
4. Emulsification: lecithin, votator
5. Packaging: weighed

Question 21

Types of margarine: block margarine

Answer 21

Foil/waxed paper wrapping
Made chiefly form vegetable oils
High in sat fat
Uses: spreading, baking, frying

Question 22

Types of margarine: Soft margarine

Answer 22

Packaged in plastic tubs
Contain vegetable oil, whey, buttermilk and water
High in sat fat (less that block margarine)
Uses: speeding, baking, frying

Question 23

Low-fat Dairy Spreads (Dairygold Lighter, Low Low)

Answer 23

Contain half the fat of butter
Ingredients: water, vegetable oil, oat, milk proteins
Emulsifiers, stabilisers, salt, colouring, vitamins A D (É) are also present
High in monounsaturated fatty acids
Not suitable for baking or frying due to water content

Question 24

Spreadable Low-Fat butters (Connaught Gold, Kerrygold reduced fat butter)

Answer 24

Ingredients: water, cream, milk protein, slat.
A preservative (potassium sorbate)
Colouring (beta-carotene)
Vitamins A D E are present

Contains 7% protein and 40% fat
Not suitable for baking or frying

Question 25

Functional dairy spreads (Benecol, Flora pro-active)

Answer 25

Medically proven to reduce cholesterol levels in the body
Ingredients: sunflower oil, vegetable oil, buttermilk, plant stanol ester. water salt.
Emulsifier. stabiliser carotene. A D are also present
No hydrogenated fatty acids
Used for spreading baking or frying