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GCSE Food Preparation and Nutrition · key term
Fat containing fatty acids with at least one carbon–carbon double bond. It includes monounsaturated and polyunsaturated fats.
Used by AQA
Specification 3.2.1.2 · Paper 1
Revise: FatsMonounsaturated and polyunsaturated fats are both unsaturated fats. Foods usually contain a mixture of fatty acids, so describing a food as a source of saturated fat does not mean that it contains only saturated fat.
Distinguish reducing total fat from replacing saturated fat with unsaturated fat: swapping butter for oil may improve the type of fat without reducing the amount.
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