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Chapter 4 - Fats

Home Economics - 1st Year - @Home

TermDefinition
Composition Carbon, hydrogen, and oxygen, each molecule contains three fatty acids and one glycerol molecule
Classification Saturated and unsaturated
Sources Saturated: Dairy products, fatty meats, hard margarines, pastries, cakes, biscuits and eggs ; Unsaturated: Avocados, nuts, vegetable oils, seeds, some soft margarines and oily fish
RI An average adult should not consume more than 70g of fat per day, no more than 20g should be saturated, no more 30% of your daily energy intake should be from fats
Functions Produces energy, adipose tissue keeps the body warm, protects vital organs, source of fat-soluble vitamins
Overconsumption Obesity, coronary heart disease and strokes
Reducing fat in the diet Limit high-fat foods, use healthy cooking methods, modify recipes, choose low-fat meats and products, read food labels
Created by: Sarah C. Lynch
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