How does the body store fat as an energy reserve?

Excess energy is stored as triglyceride in the cells of adipose tissue. Adipose tissue is broken down to release energy when intake falls short of needs.

How does body fat help to regulate body temperature?

A layer of adipose tissue under the skin insulates the body. Subcutaneous fat reduces heat loss in cold conditions.

How does fat protect the internal organs?

Visceral fat surrounds organs such as the kidneys and heart. The surrounding fat cushions these organs against physical shock.

Explain the link between dietary fat and the fat-soluble vitamins.

Fatty foods are the main sources of the fat-soluble vitamins A, D, E and K. Dietary fat is also needed for these vitamins to be absorbed from the gut.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

Topic overview Sources and functions of carbohydrate Intrinsic, extrinsic and non-milk extrinsic sugars Starch and resistant starch Non-starch polysaccharides and dietary fibre Blood sugar, glycaemic index and glycaemic load

Vitamins

Topic overview Vitamin solubility, absorption and bioavailability Vitamin A and beta-carotene Vitamin D and sunlight Vitamins E and K Thiamin, riboflavin and niacin Vitamin B6, vitamin B12 and folate Vitamin C and scurvy

Minerals

Topic overview Calcium and phosphorus Magnesium, sodium and potassium Iron and iron deficiency anaemia Iodine and fluorine Selenium and zinc Mineral bioavailability and absorption

Water and Other Fluids

Topic overview Functions and sources of water Nutritional benefits of other drinks Factors affecting hydration Dehydration and water intoxication

Nutrition Through Life

Topic overview Pre-conception and pregnancy nutrition Lactation and infant milk feeding Weaning and pre-school children School-age children and teenagers Nutrition for adult men and women Older adults and the frail elderly Dietary Reference Values and diet evaluation

Eating Patterns

Topic overview Food consumption trends and demographic change Social change, employment and leisure patterns Resources and availability of healthy food Food labels and advertising as barriers

Energy and Energy Balance

Topic overview Why the body needs energy Basal metabolic rate and physical activity level Energy EARs through life Energy balance and weight change

Overweight and Obesity

Topic overview BMI, waist circumference and measuring body fat Trends in childhood and adult obesity Barriers to achieving a healthy weight Health problems of excess weight Achieving a healthy weight in children and adults

Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

Topic overview Cancer and how tumours develop Fat, salt and meat in cancer risk Wholegrains, fruit, vegetables and antioxidants Lifestyle factors in cancer risk Recommendations to reduce cancer risk

Type 2 Diabetes

Topic overview Definition and symptoms of Type 2 diabetes Risk factors for Type 2 diabetes Preventing Type 2 diabetes Managing Type 2 diabetes

Alcohol

Topic overview Units, energy and alcohol's link to obesity Alcohol, the heart and cancer Alcohol in pregnancy and the developing baby Nutritional effects of heavy drinking

Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Fat

5 subtopics
15 things to know
AS 1

What Fat covers

Fat is examined in Unit AS 1, Principles of Nutrition — examined, compulsory. It covers functions of fat, structure of fats and fatty acids, saturated and monounsaturated fatty acids, omega-3, omega-6 and trans fatty acids and essential fatty acids.

Where it is assessed

AS 1

Principles of Nutrition — a written examination.

Check the CCEA specification ↗

The 5 subtopics

Each one has its own page.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Numbers

A meal contains 30 g of fat and provides 750 kcal. What percentage of its energy comes from fat?

Key term

Suggest three changes a family could make to cut its saturated fat intake.

Key term

What is a triglyceride?

Key term

Name three omega-3 fatty acids.

Key term

What is an essential fatty acid?

Key term

How much energy does one gram of fat provide?

Key term

How are fatty acids joined to glycerol?

Key term

Name four foods rich in saturated fat.

Key term

How do the polyunsaturated fatty acids in oily fish differ from those in vegetable oils?

Key term

Name the two essential fatty acids.

Key term

Why can a small amount of fat help a person with a poor appetite meet their energy needs?

Key term

Describe the basic structure of a fatty acid.

Key term

Which plant oils are high in saturated fat?

Key term

What are the richest sources of EPA and DHA?

Key term

Why can the body not make omega-3 and omega-6 fatty acids?

Take Fat further

The same content, four other ways.

Commonly confused

Pairs that lose marks when they are blurred together.

Saturated fatty acid vs Unsaturated fatty acid
Saturated fatty acid: a carbon chain with no carbon-to-carbon double bonds. Unsaturated fatty acid: a carbon chain containing at least one carbon-to-carbon double bond.
Monounsaturated fatty acid vs Polyunsaturated fatty acid
Monounsaturated fatty acid: a carbon chain with exactly one double bond. Polyunsaturated fatty acid: a carbon chain with two or more double bonds.
Cis double bond vs Trans double bond
Cis double bond: a carbon linkage with both hydrogens on one side, bending the chain. Trans double bond: a carbon linkage with hydrogens on opposite sides, keeping the chain straight.

Questions from this topic

Each one with the model answer underneath.

1
How much energy does one gram of fat provide?
Model answer
One gram of fat provides 9 kcal, or about 37 kJ. Fat is the most concentrated source of energy in the diet.
2
Why can a small amount of fat help a person with a poor appetite meet their energy needs?
Model answer
Fat provides more than twice the energy of the same weight of carbohydrate or protein. A small portion of fatty food supplies a lot of energy in a small volume.
3
How does the body store fat as an energy reserve?
Model answer
Excess energy is stored as triglyceride in the cells of adipose tissue. Adipose tissue is broken down to release energy when intake falls short of needs.
4
How does body fat help to regulate body temperature?
Model answer
A layer of adipose tissue under the skin insulates the body. Subcutaneous fat reduces heat loss in cold conditions.
5
How does fat protect the internal organs?
Model answer
Visceral fat surrounds organs such as the kidneys and heart. The surrounding fat cushions these organs against physical shock.
6
Explain the link between dietary fat and the fat-soluble vitamins.
Model answer
Fatty foods are the main sources of the fat-soluble vitamins A, D, E and K. Dietary fat is also needed for these vitamins to be absorbed from the gut.

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Protein

Fat

Carbohydrate

Vitamins

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Nicotine also blood vessels.

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AThe man's intake is 75% of the RNI.

BThe working is 30 ÷ 40 × 100 = 75%.

CThe intake is well above the LRNI.

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Assemble a full-mark answer from its marking points, in the order an examiner wants them.

Overweight means an adult BMI from 25 up to 29.9.

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Spot the fault in a statement. The traps are the mistakes students actually make.

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Short focus games to reset attention, so the next set lands better than the last.

Fat revision questions

What does Fat cover in CCEA A-Level Nutrition and Food Science?: 5 subtopics: functions of fat, structure of fats and fatty acids, saturated and monounsaturated fatty acids, omega-3, omega-6 and trans fatty acids and essential fatty acids. Each one has its own page with questions and model answers.
How is Fat organised?: By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.

Every question in Fat, on a schedule.

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