Discussion:
Saturated vs. Unsaturated Fats
Explain why different fats behave differently at room temperature. Why does olive oil remain liquid at room temperature and butter and shortening remain a solid?
1. Describe trans fat.
a. The food industry is always striving to provide new products. Some products are a great success and others have turned out to be harmful. Share your opinion of why the food industry strives to produce new products.
b. State and local governments have banned the use of trans fats in foods such as French fries. Do you think that government should be able to make these decisions for people? Why or why not?
c. What foods are good sources of EPA and DHA?
Do you think that a diet higher in omega-3 fatty acids would be an effective treatment for the symptoms of arthritis? Defend your answer.