FCS 102 Lecture Notes - Lecture 6: Monounsaturated Fat, Coconut Oil, Safflower
29 May 2018
School
Department
Course
Professor
FCS 102
Chapter 6 Assignment – Fats in Foods (20 points)
Due 6/5/16 at 11:55 pm
Directions: Using labels at the grocery store, a manufacturer’s website, or the USDA’s Nutrient Database,
please fill out the tables and answer the following questions.
(2 points)
Serving
Kcal
Fat (g)
Sat(g)
Mono(g)
Poly(g)
Trans(g)
Choli
(mg)
Butter, reg
salted
1 Tbsp
102
11.5
7.3
3
0.43
0.47
31
Smart Balance
spread, original
1 Tbsp
80
9
2.5
5
1.5
0
0
1. What major differences do you find between these two products in their fat composition? (2 points)
o One of the major differences between the regularly salted butter and the Smart
Balance original spread is that the Smart Balance has 0mg of cholesterol and the
regularly salted butter has 31mg. This is a very big difference. Also, the regularly
salted butter has more fat (both total fat and saturated fat) than the Smart
Balance original spread, as well as 22 more Kcal/serving
2. What health implications do you see related to each of these two products? (2 points)
o Smart Balance Original Spread’s packaging states that it supports healthy cholesterol
levels that are already in the normal range and is also gluten and dairy free. This makes
me think that it is obviously the healthier option. The regularly salted butter stick just
states that it is a gluten free food (which butter already is). This makes me think that it is
a very unhealthy option because the fat to Kcal ratio is not very good and has a lot of
saturated fats.
(2 points)
3. Using the table data and other resources (e.g., Internet) explain why soft tub margarines might be
recommended for daily use over hard stick margarine. (Hint: What process is used in their preparation?)
(3 points)
• Hard stick margarine is made by hydrogenation, which transforms unsaturated bonds into
saturated bonds. Soft tub margarines are made with less hydrogenated oils, which is why they
might be recommended for daily use over hard stick margarine. Saturated fats are very bad for us
and should only be used when absolutely necessary, so if less hydrogenation means less saturated
bonds, then soft tub margarine would be preferred (because it has less saturated bonds).
Serving
Kcal
Fat (g)
Sat (g)
Mono (g)
Poly(g)
Trans
(g)
Chol
(mg)
Margarine,
Hard, stick
1 Tbsp
100
11
3.77
4.46
2.55
0
12
Margarine,
Soft, tub
1 Tbsp
101
11.38
2.02
5.17
3.8
.83
0
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Chapter 6 assignment fats in foods (20 points) Directions: using labels at the grocery store, a manufacturer"s website, or the usda"s nutrient database, please fill out the tables and answer the following questions. (2 points) 0: what major differences do you find between these two products in their fat composition? (2 points, one of the major differences between the regularly salted butter and the smart. Balance original spread is that the smart balance has 0mg of cholesterol and the regularly salted butter has 31mg. Also, the regularly salted butter has more fat (both total fat and saturated fat) than the smart. This makes me think that it is obviously the healthier option. The regularly salted butter stick just states that it is a gluten free food (which butter already is). This makes me think that it is a very unhealthy option because the fat to kcal ratio is not very good and has a lot of saturated fats. (2 points)
