Objectives
After you have completed this section, you will be able to:
- Apply knowledge of the health benefits vs. the problems of excess fat intake to personal intake of fat.
- Appraise fat and nutrient intake in a fast food meal.
- List the physiological functions and need for fat in the diet.
- State differences among triglycerides, saturated fat, & mono- and poly-unsaturated fats, and list food sources of these.
- Describe the functions and sources of cholesterol in the body.
- Relate the terms hydrogenation, emulsification, cis- & trans- fatty acids, and antioxidants to the preservation of fats and discuss the wellness implications therein.