Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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Chapter 5, Problem 19SC
Summary Introduction
Interpretation:
The majority of solid fats in the U.S. diet are supplied by invisible fats. Is the statement true or false?
Concept Introduction:
Fats are classified in two categories visible fats and invisible fats. Visible fats are those that we use in the cooking, while invisible fats are added to the food that contribute to the taste and flavor of the food.
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Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
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