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.

Question

Want to see the full answer?

Answer 1

Question

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 2

Question

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

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.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

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.

Answer 6

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.

Answer 7

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.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 5 - Methylmercuryis a toxic industrial pollutant that...Ch. 5 - Prob. 2RQ Ch. 5 - Prob. 3RQ Ch. 5 - Prob. 1CT Ch. 5 - Prob. 2CT Ch. 5 - Prob. 1SC Ch. 5 - Prob. 2SC Ch. 5 - Prob. 3SC Ch. 5 - Prob. 4SC Ch. 5 - Prob. 5SC

Solution Summary: The author concludes that the majority of solid fats in the U.S. diet are supplied by invisible fat.

Concept explainers

Want to see the full answer?

Chapter 5 Solutions