The Skinny on Fats

In recent years, a new message about fat has emerged – the type of fat in the diet is also important. However, how do consumers sift through the various messages about saturated, unsaturated, trans, fat-free or fat-reduced labelling and content? Why should students know and understand the implications of the choices they make when they select foods? What does the biochemistry of fats have to do with these choices?



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