Lipids/fats

4. Fats from dairy foods provide about _____ per cent of the saturated fat intake in Australia
5. It is estimated that up to one third of the fats we eat are derived from which sort of prepared foods?
6. A wax-like substance which is not readily soluble in water or blood
7. Where do cows convert fats into primarily saturated fat?
10. During margarine manufacturing, some monounsaturated fatty acids change their orientation around the double bond and are termed
11. What is the major monounsaturated fatty acid present in foods high in monounsaturated fat?
12. Excess consumption of lipids stored in
14. Oils high in monounsaturated fatty acids are also relatively more stable to do this

1. Polyunsaturated fats create a viscous oil that's easily absorbed and produces a greasy product when they do this
2. Which compounds of fat have a large effect on cholesterol levels?
3. 95% of the fats and oils we eat
5. Which heart disease are one quarter of all Australian deaths due to?
8. Fats high in omega-3 and omega-6
9. The hard fat commonly used to manufacture margarines consists of a vegetable oil that has undergone which process
13. Fatty acids with straight chain compounds and no double bonds