SSEH3301 Study Guide - Final Guide: Unsaturated Fat, Hydrogenation, Beta-Carotene
Document Summary
Keep fat less than 30% of overall energy intake: An unsaturated fat, formed artificially during hydrogenation of oils. Containing one or more trans double bonds. The type of fat produced when manufacturers add hydrogen to the fat molecules in vegetable oils. Fats that are solid at room temperature. Found in animal fats, lards, and dairy products. An unsaturated molecule that contains only one double or triple bond in the carbon chain. A type of molecule that contains more than one double or triple bond in the carbon chain. Less than < 10% of total energy intake. (come from whole food sources, fruits and vegetables!) An orange vegetable pigment that the body can change into the active form of vitamin a. A vitamin a precursor made by plants. A vitamin that helps protect healthy cells from the damage. As well as from certain types of cancer.
