Lipid chemistry and dietary fats

In this collection of activities, students explore a variety of chemical ideas relating to fats and oils (or lipids) in our diets. Created for 11–16 year olds, the resources use familiar examples to provide context for activities ranging from class experiments (including a cooking-based investigation) to case studies, giving students the opportunity to apply what they have learned.

Stimulate and engage your students while teaching topics such as:

• The structure and properties of lipids, including fats and oils
• The differences between saturated, unsaturated and polyunsaturated fats
• Taste, smell and the chemistry of flavour
• How fats fit into a healthy, balanced diet

Each activity includes instructions for students, as well as editable worksheets and resources available for download.

1. Fat in food

Summary

Students work through a series of questions exploring the amounts of fat in different foods. They reflect on what they know already about some of the foods they eat, before checking the ‘Fat in food information table’ and comparing it with their initial thoughts. Students then use the table to identify foods that could be recommended to people seeking to lose or gain weight, as well as to consider how foods are labelled, and the differences between levels of fat in the diets of vegetarians and meat-eaters.

An additional handout, ‘Did you know about fat?’, provides background information about the chemical structure and properties of lipids.

2. Frying tonight

Summary

Students conduct a practical experiment using different kinds of fats and oils to cook potato chips, with the aim of determining which produces the best flavour. They then answer a series of questions to reflect on their results, exploring the structure and properties of their favourite fat or oil and considering the factors that might affect the flavour of the chips. The worksheet also includes four questions about chips which could be investigated as part of an extension activity.

An additional handout, ‘Did you know about taste and smell?’, provides some background information about the senses involved with flavour.

3. Fats, oils and fatty acids

Summary

Students conduct a practical experiment using iodine solution to test for the different ‘fatty acids’ present in a variety of fats and oils. After recording their results, students interpret them using the handouts, ‘Did you know about fat?’ and ‘Did you know more about fat?’. They answer questions to determine the level of unsaturation of each fat, and explore why ‘unsaturated’ fats are supposed to be ‘healthy’ or ‘good’ for us.

4. Perfect pizza

Summary

Students read a short text about scientists working on a low fat cheese that would melt and taste good when used on pizza. Students then answer a series of questions to reflect on what they have read, exploring the problems the scientists faced and how they addressed them. The worksheet features two suggestions for practical investigations, inviting students to compare different cheeses used on pizza or to test a low fat cheese for themselves.

Download the resources

5. Medication for losing weight

Summary

This resource includes two activities. In the first activity, students read about the medication Xenical, which can be used by people trying to lose weight. They then answer questions to check their understanding of what they have read, reflecting on how Xenical compares with other steps such as changing diet or taking more exercise.

In the second activity, students review case studies of people who want to lose weight. They consider what steps would be most appropriate for each person, and whether anyone could be prescribed the medication Xenical.

An additional ‘Key words’ handout provides further information about body mass index (BMI) and terms relating to the structure and properties of lipids.