BPK 110 Lecture Notes - Lecture 3: Unsaturated Fat, Saturated Fat, Baked Potato
26 Nov 2015
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Document Summary
Fats in our food contribute to their texture, flavor, and aroma. Fat on certain meats: layer of fat around a steak. Fats we add on food at the table: butter we add to baked potato, dressing on salad. Crackers, doughnuts, muffins and cookies also contain high fats even though it is thought they were carbohydrates. We also add invisible fat when we cook foods. French fries start at potatoes, which are low in fat, but when they are immersed in hot oil the become higher sources of fat. Eating patterns have changed in canada; thus, our consumption of fats also changed from the types of fat, to the amount of fat. Eating more fat overall because we eat more calories. Red meats continue to be a main source of fat in the diet, Good portion of our fat comes from food like; pizza, sandwiches, burgers, cakes, cookies and doughnuts.
