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Main Curriculum Tie:
Background For Teachers:
Fats need to be included in food supplies because they perform a number of critical functions in the human body. (See FAT IN FOODS in Resources.) Among these are: (1) insulation, (2) the repair of walls of arteries and veins, (3) for energy storage, and (4) as a solvent for vitamins A, D, E, and K. They provide linoleic acids and calories (9 per gram). Fats should not be eaten in excess, and eating them in excess is easy to do in the American culture because they are such an integral part of our everyday food preparation.
Fats in our foods that come from plants are oils; that is, they are liquid at room temperatures. This is true of peanut oil, sunflower oil, vegetable oil, etc. Fats from foods provided by animal sources are generally solid at room temperature. The exception is vegetable shortening s which are chemically modified plant oils that remain solid at room temperature. (See overhead transparency SOME COMMON FATS AND OILS.)
Intended Learning Outcomes:
The students will participate in a PREASSESSMENT to sort pictures of foods and pictures of fats and oils into groups or pairs that indicate the best form of fat to use in preparing and/or serving a particular food item.
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