02935nam a22003497a 4500 20231020153210.0 231020b ||||| |||| 00| 0 eng d 0021-9584 RIEBPL Library 540.7 Enrique J. Clavijo-Bernal, et al... How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products (Journal Article) USA :American Chemical Society ,May 2023 1958–1964p. American Chemical Society, Volume 100, Issue 5 ***______{For Hard Copy, Please visit Library.}________*** Abstract- 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. High School/Introduction to Chemistry Esters Analytical Chemistry Analogies/Transfer Collaborative Learning Applications of Chemistry Industrial Chemistry Instrumental Methods Nutrition Gas Chromatography Qualitative Analysis Lipids Fatty Acids https://doi.org/10.1021/acs.jchemed.2c01044 PER 0 0 0 0 RIEBPL RIEBPL 2023-10-20 0 540.7 2023-10-20 00:00:00 2023-10-20 PER 44570 44569