Week 2- Which fats in what foods?

Which fats in what foods?
Last week your research found out that saturated fatty acids only contain single carbon to carbon bonds, whereas unsaturated fatty acids contain one or more double bonds. We can add more detail to this; unsaturated fatty acids can be cis, with both hydrogens either side of the double bond being on the same side, or tans, where the hydrogens either side of the double bond are on opposite sides.



Trans fats are frequently formed artificially using a process called hydrogenation. This process is used to make oils, which are usually a liquid at room temperature, harder and solid, for use in spreads or industrial baking. This process involves reacting fats with hydrogen, either resulting in complete hydrogenation, where all double bonds are removed, or partial hydrogenation, where the position of the hydrogens either side of the double bond shifts from cis to trans. These changes in structure increasing the molecules melting point meaning it is solid at room temperature.



Task:
On an A4 piece of paper create a spider diagram labelled "Fat sources" & 4 branched labelled saturated fats, monounsaturated fats, polyunsaturated fats, trans fats. 

  • For each branch identify foods that have high levels of these fats. 
  • Include a summary of the information above about hydrogenation on the trans branch. 
  • Indicate on each branch if these fats are considered healthy or unhealthy. You could colour code them, draw smiley/sad faces ect.
  • Summarise one thing you've learnt from this weeks session in a sentence in the comment section below. Include any useful web pages you also found.
The following websites maybe useful:

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