Concept explainers
To discuss:
Dietary sources of saturated and unsaturated fats, essential fatty acids, and cholesterol; the health risks of excessive saturated and unsaturated fats.
Introduction:
Nutrition is the basis of all life activities, and it is done by the process called
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Anatomy and Physiology
- Chemical properties of fatty acids. Determination of the titer of higher fatty acids in solution. Autooxidation of unsaturated fatty acids.arrow_forwardThe purpose of the carbohydrate in the food industry and its frequency of usearrow_forwardDensity and viscosity fatty acid at different temperaturearrow_forward
- Foods rich in unsaturated fatty acids tend to be liquid at room temperature. True Falsearrow_forwardExplanation of each (carbohydrate, fibre, fat, vitamins, minerals, and water)arrow_forwardWhy the monounsaturated and polyunsaturated lipids have higher nutritional value than saturated lipids.arrow_forward
- Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:CengageNutritional Sciences: From Fundamentals to Food, ...Health & NutritionISBN:9781337486415Author:McGuirePublisher:Cengage