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Unformatted text preview: Robert E Goode (0451848) Thomas Edison State College Spring Semester 2011 Writing Assignment 3 BIO-208-OL010 919-672-7848, [email protected] Question #1: Describe the process of fat hydrogenation, and discuss its advantages and disadvantages. List strategies for lowering fat intake with minimal impact on diet palatability. The ingestion of fat is very important to a healthy diet. Fats is a source of energy for the body and coats organs and functions as as a shock absorber. There are two types of fats: saturated and unsaturated fats. Saturated fats are fats that have their chain of carbon atoms fully saturated with hydrogen atoms. Foods that contain saturated fats are cream cheese, butter, lard, coconut oil and chocolate to name a few. In contrast, unsaturated fat is fat that contains at least one double bond. When the double bonds are formed the hydrogen atoms are eliminated. Unsaturated fat should replace saturated fat in diet as much as possible because unsaturated fat lowers cholesterol levels and improves...
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This note was uploaded on 11/15/2011 for the course BIO 208 taught by Professor Steve during the Spring '11 term at Thomas Edison State.
- Spring '11