000			02935nam a22003497a 4500
005			20231020153210.0
008			231020b ||||| |||| 00| 0 eng d
022			_a0021-9584
037			_bRIEBPL Library
082			_a540.7
100			_aEnrique J. Clavijo-Bernal, et al...
245			_aHow Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products _b (Journal Article)
260			_aUSA _b:American Chemical Society _c,May 2023
300			_a1958–1964p.
490			_aAmerican Chemical Society, Volume 100, Issue 5
505			_a***______{For Hard Copy, Please visit Library.}________***
520			_aAbstract- 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.
650			_aHigh School/Introduction to Chemistry
650			_a Esters
650			_aAnalytical Chemistry
650			_aAnalogies/Transfer
650			_aCollaborative Learning
650			_aApplications of Chemistry
650			_a Industrial Chemistry
650			_aInstrumental Methods
650			_a Nutrition
650			_aGas Chromatography
650			_aQualitative Analysis
650			_aLipids Fatty Acids
856			_uhttps://doi.org/10.1021/acs.jchemed.2c01044
942			_cPER
999			_c44570 _d44569