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Fats are a subset of a class of nutrients called lipids, which also include phospholipids and sterols This document is for information purposes only. Usually when people refer to fats and oils, they are speaking of triglycerides, the most common forms of fat in the diet.
The nutrition facts label also lists the types of fat that make up the total fat in a product Eating a variety of foods assists you in meeting your fat requirements and means you get some of all the different types of fats listed above This includes the amount in grams (g) per serving of saturated fat and trans fat and the %dv of.
Eating too much fat of all types can add excess calories and lead to weight gain
This handout will help you sort out the “good” (heart healthy) fats from the “bad” (unhealthy) fats.* Your body needs fat to stay well nourished, but it is important to choose healthy fats most often Bad fats tend to be solid at room temperature (butter) and should be limited in your diet. Fat is one of the three main building blocks of food, along with carbohydrate and protein
You need some fat in your diet—but not too much • your body uses fat from food to make new tissues and cells Fat also helps you absorb certain vitamins in food. The fat counter is designed to help you keep track of the number of fat grams and calories you eat
It shows the grams of fat and calories for more than 1,500 commonly eaten foods.
Itions of some common fats (adapted from gunstone, f Fatty acid and lipid chemistry London, 1996, and other sources) specific compositions are variable, depen. If evaluating an entree, just fill in the calories (400) and the fat (36%).
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