Question

fatty acids chemically by adding_______________________. The process of hydrogenation creates _ fats which act somewhat like saturated fats in the body and is associated with greater plaque build-up. Shortening (and foods made with shortening) and stick margarine are examples of____________fats. Other ways to prevent spoilage are to add antioxidants, such as vitamins , _, & _or to add BHA or BTA to the item. Fats added to foods during preparation or at the table are a major source of fat in the diet. Fats may be visible on foods, such as the fat trimmed from steak, or they may be invisible, such as the fat in biscuits or olives. Less than 35% of the total calories should come from fat, specifically about 10% from MUFA, less than 10% from PUFA, 7% from saturated fats, and definitely less than 1% from trans-fat. Fat is part of the cell membrane, insulates the body, protects organs and is a back-up energy source (1 g yields ____ calories).

          fatty acids chemically by adding_________________________. The process of
hydrogenation creates _____ fats which act somewhat like saturated fats in the body and
is associated with greater plaque build-up. Shortening (and foods made with shortening)
and stick margarine are examples of________________fats. Other ways to prevent
spoilage are to add antioxidants, such as vitamins __, _, & _or to add BHA or BTA to
the item.

Fats added to foods during preparation or at the table are a major source of fat in the diet.
Fats may be visible on foods, such as the fat trimmed from steak, or they may be invisible,
such as the fat in biscuits or olives.

Less than 35% of the total calories should come from fat, specifically about 10% from
MUFA, less than 10% from PUFA, 7% from saturated fats, and definitely less than 1%
from trans-fat.

Fat is part of the cell membrane, insulates the body, protects organs and is a back-up
energy source (1 g yields ____ calories).

fatty acids chemically by adding. The process of
hydrogenation creates fats which act somewhat like saturated fats in the body and
is associated with greater plaque build-up. Shortening (and foods made with shortening)
and stick margarine are examples offats. Other ways to prevent
spoilage are to add antioxidants, such as vitamins , , or to add BHA or BTA to
the item.

Fats added to foods during preparation or at the table are a major source of fat in the diet.
Fats may be visible on foods, such as the fat trimmed from steak, or they may be invisible,
such as the fat in biscuits or olives.

Less than 35% of the total calories should come from fat, specifically about 10% from
MUFA, less than 10% from PUFA, 7% from saturated fats, and definitely less than 1%
from trans-fat.

Fat is part of the cell membrane, insulates the body, protects organs and is a back-up
energy source (1 g yields calories).

Added by Lisa B.

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