Tag: Fats in food

Adipose tissue, or body fat, is recognized as a vital interactive organ within the endocrine system that regulates metabolism and provides energy. However, the applications of fat extend far beyond biological functions, playing a crucial, multifunctional role across various industrial sectors, including food production, cosmetics, and energy.

Fats are essential nutrients that provide your body with energy, and interestingly, they provide more than double the energy per gram compared to carbohydrates and proteins. For Class 6 science, understanding which foods contain these fats and why they are important is a key lesson in nutrition.

According to the World Health Organization, more than 278,000 deaths annually are linked to the intake of industrially produced trans fats, a type of lipid. Knowing where to find lipids in food is critical for making informed dietary choices that promote heart health and overall well-being.

Myristic acid, a saturated fatty acid, was first identified in the fat of the nutmeg seed and derived its name from the nutmeg plant, *Myristica fragrans*. It is widely distributed in nature, appearing in various plant and animal fats.

According to Harvard Medical School, the human brain consumes roughly half of the body's total sugar energy, highlighting glucose's importance as a fuel source. When considering what does cake give to the body, it primarily serves as a dense source of this energy, derived from carbohydrates and fats.