MARC details
| 000 -LEADER |
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| fixed length control field |
02935nam a22003497a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20231020153210.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
231020b ||||| |||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| ISSN |
0021-9584 |
| 037 ## - SOURCE OF ACQUISITION |
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| Source of stock number/acquisition |
RIEBPL Library |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
540.7 |
| 100 ## - MAIN ENTRY--AUTHOR NAME |
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| Personal name |
Enrique J. Clavijo-Bernal, et al... |
| 245 ## - TITLE STATEMENT |
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| Title |
How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products |
| Remainder of title |
(Journal Article) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication |
USA |
| Name of publisher |
:American Chemical Society |
| Year of publication |
,May 2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Number of Pages |
1958–1964p. |
| 490 ## - SERIES STATEMENT |
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| Series statement |
American Chemical Society, Volume 100, Issue 5 |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
***______{For Hard Copy, Please visit Library.}________*** |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
Abstract-<br/><br/>The high level of consumption of processed foods has an effect on human health. The consumption of doughnuts, pastries, fried chicken, French fried potatoes, snack chips, and imitation cheese is high among teenagers. These foods are generally rich in fats, although the focus has often been on the quantity rather than the quality of these fats. These products often contain saturated and trans fatty acids, which have adverse effects on triglycerides and cholesterol levels and raise lipoprotein(a) levels in plasma. These modifications are associated with the risk of developing certain health conditions, such as heart disease, stroke, type 2 diabetes, and obesity. It is important to note that not all fats have this negative effect on health. Dietary fats are an essential part that cannot be substituted for a healthy diet. A diet rich in healthy fats, such as monounsaturated and polyunsaturated fats, has an important benefit in human health. For this reason, it is crucial to read, identify, and interpret food labels in processed food to identify the presence of saturated or trans fats and choose healthier alternatives. Therefore, in this workshop, students in the first year of baccalaureate extracted oils and fats from a range of processed foods, quantifying and characterizing their nature by analyzing their fatty acid composition by gas chromatography. Subsequently, students compared their results according to the information given on the food package label and the literature. Finally, the students gave a talk on the work done in the laboratory and the knowledge gained from the students in lower grades, third and fourth years of high school, to raise awareness among these students.<br/><br/><br/><br/><br/><br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
High School/Introduction to Chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Esters |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Analytical Chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Analogies/Transfer |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Collaborative Learning |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Applications of Chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Industrial Chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Instrumental Methods |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Gas Chromatography |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Qualitative Analysis |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical Term |
Lipids Fatty Acids |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
https://doi.org/10.1021/acs.jchemed.2c01044 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Periodicals |
