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How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products

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Title: How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products
Language: English
Authors: Enrique J. Clavijo-Bernal, Rosario Sa´nchez, Mo´nica Villoslada-Valbuena (ORCID 0000-0003-4401-0764), Cristina DeAndre´s-Gil, Rafael Garce´s, Enrique Marti´nez-Force (ORCID 0000-0001-5324-9537), Joaqui´n J. Salas, Mo´nica Venegas-Calero´n (ORCID 0000-0002-1562-5025)
Source: Journal of Chemical Education. 2023 100(5):1958-1964.
Availability: Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Peer Reviewed: Y
Page Count: 7
Publication Date: 2023
Document Type: Journal Articles
Reports - Descriptive
Education Level: High Schools
Secondary Education
Higher Education
Postsecondary Education
Descriptors: High School Students, Chemistry, Science Instruction, Health Behavior, Dietetics, Merchandise Information, Diabetes, Risk, Eating Habits, Workshops, Undergraduate Students, Comparative Analysis, Food, Biochemistry, Obesity, Heart Disorders, Laboratory Experiments
ISSN: 0021-9584
1938-1328
Abstract: The high level of consumption of processed foods has an effect on human health. The consumption of doughnuts, pastries, fried chicken, French fried potatoes, snack chips, and imitation cheese is high among teenagers. These foods are generally rich in fats, although the focus has often been on the quantity rather than the quality of these fats. These products often contain saturated and trans fatty acids, which have adverse effects on triglycerides and cholesterol levels and raise lipoprotein(a) levels in plasma. These modifications are associated with the risk of developing certain health conditions, such as heart disease, stroke, type 2 diabetes, and obesity. It is important to note that not all fats have this negative effect on health. Dietary fats are an essential part that cannot be substituted for a healthy diet. A diet rich in healthy fats, such as monounsaturated and polyunsaturated fats, has an important benefit in human health. For this reason, it is crucial to read, identify, and interpret food labels in processed food to identify the presence of saturated or trans fats and choose healthier alternatives. Therefore, in this workshop, students in the first year of baccalaureate extracted oils and fats from a range of processed foods, quantifying and characterizing their nature by analyzing their fatty acid composition by gas chromatography. Subsequently, students compared their results according to the information given on the food package label and the literature. Finally, the students gave a talk on the work done in the laboratory and the knowledge gained from the students in lower grades, third and fourth years of high school, to raise awareness among these students.
Abstractor: As Provided
Entry Date: 2024
Accession Number: EJ1444272
Database: ERIC
FullText Text:
  Availability: 0
CustomLinks:
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PubType: Academic Journal
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  Data: How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products
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  Data: <searchLink fieldCode="AR" term="%22Enrique+J%2E+Clavijo-Bernal%22">Enrique J. Clavijo-Bernal</searchLink><br /><searchLink fieldCode="AR" term="%22Rosario+Sa´nchez%22">Rosario Sa´nchez</searchLink><br /><searchLink fieldCode="AR" term="%22Mo´nica+Villoslada-Valbuena%22">Mo´nica Villoslada-Valbuena</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-4401-0764">0000-0003-4401-0764</externalLink>)<br /><searchLink fieldCode="AR" term="%22Cristina+DeAndre´s-Gil%22">Cristina DeAndre´s-Gil</searchLink><br /><searchLink fieldCode="AR" term="%22Rafael+Garce´s%22">Rafael Garce´s</searchLink><br /><searchLink fieldCode="AR" term="%22Enrique+Marti´nez-Force%22">Enrique Marti´nez-Force</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-5324-9537">0000-0001-5324-9537</externalLink>)<br /><searchLink fieldCode="AR" term="%22Joaqui´n+J%2E+Salas%22">Joaqui´n J. Salas</searchLink><br /><searchLink fieldCode="AR" term="%22Mo´nica+Venegas-Calero´n%22">Mo´nica Venegas-Calero´n</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0002-1562-5025">0000-0002-1562-5025</externalLink>)
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+Chemical+Education%22"><i>Journal of Chemical Education</i></searchLink>. 2023 100(5):1958-1964.
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  Data: Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
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  Data: 7
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  Data: Journal Articles<br />Reports - Descriptive
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  Data: <searchLink fieldCode="EL" term="%22High+Schools%22">High Schools</searchLink><br /><searchLink fieldCode="EL" term="%22Secondary+Education%22">Secondary Education</searchLink><br /><searchLink fieldCode="EL" term="%22Higher+Education%22">Higher Education</searchLink><br /><searchLink fieldCode="EL" term="%22Postsecondary+Education%22">Postsecondary Education</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22High+School+Students%22">High School Students</searchLink><br /><searchLink fieldCode="DE" term="%22Chemistry%22">Chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Instruction%22">Science Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Health+Behavior%22">Health Behavior</searchLink><br /><searchLink fieldCode="DE" term="%22Dietetics%22">Dietetics</searchLink><br /><searchLink fieldCode="DE" term="%22Merchandise+Information%22">Merchandise Information</searchLink><br /><searchLink fieldCode="DE" term="%22Diabetes%22">Diabetes</searchLink><br /><searchLink fieldCode="DE" term="%22Risk%22">Risk</searchLink><br /><searchLink fieldCode="DE" term="%22Eating+Habits%22">Eating Habits</searchLink><br /><searchLink fieldCode="DE" term="%22Workshops%22">Workshops</searchLink><br /><searchLink fieldCode="DE" term="%22Undergraduate+Students%22">Undergraduate Students</searchLink><br /><searchLink fieldCode="DE" term="%22Comparative+Analysis%22">Comparative Analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Biochemistry%22">Biochemistry</searchLink><br /><searchLink fieldCode="DE" term="%22Obesity%22">Obesity</searchLink><br /><searchLink fieldCode="DE" term="%22Heart+Disorders%22">Heart Disorders</searchLink><br /><searchLink fieldCode="DE" term="%22Laboratory+Experiments%22">Laboratory Experiments</searchLink>
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  Data: 0021-9584<br />1938-1328
– Name: Abstract
  Label: Abstract
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  Data: The high level of consumption of processed foods has an effect on human health. The consumption of doughnuts, pastries, fried chicken, French fried potatoes, snack chips, and imitation cheese is high among teenagers. These foods are generally rich in fats, although the focus has often been on the quantity rather than the quality of these fats. These products often contain saturated and trans fatty acids, which have adverse effects on triglycerides and cholesterol levels and raise lipoprotein(a) levels in plasma. These modifications are associated with the risk of developing certain health conditions, such as heart disease, stroke, type 2 diabetes, and obesity. It is important to note that not all fats have this negative effect on health. Dietary fats are an essential part that cannot be substituted for a healthy diet. A diet rich in healthy fats, such as monounsaturated and polyunsaturated fats, has an important benefit in human health. For this reason, it is crucial to read, identify, and interpret food labels in processed food to identify the presence of saturated or trans fats and choose healthier alternatives. Therefore, in this workshop, students in the first year of baccalaureate extracted oils and fats from a range of processed foods, quantifying and characterizing their nature by analyzing their fatty acid composition by gas chromatography. Subsequently, students compared their results according to the information given on the food package label and the literature. Finally, the students gave a talk on the work done in the laboratory and the knowledge gained from the students in lower grades, third and fourth years of high school, to raise awareness among these students.
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  Label: Abstractor
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  Data: As Provided
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  Label: Entry Date
  Group: Date
  Data: 2024
– Name: AN
  Label: Accession Number
  Group: ID
  Data: EJ1444272
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1444272
RecordInfo BibRecord:
  BibEntity:
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 7
        StartPage: 1958
    Subjects:
      – SubjectFull: High School Students
        Type: general
      – SubjectFull: Chemistry
        Type: general
      – SubjectFull: Science Instruction
        Type: general
      – SubjectFull: Health Behavior
        Type: general
      – SubjectFull: Dietetics
        Type: general
      – SubjectFull: Merchandise Information
        Type: general
      – SubjectFull: Diabetes
        Type: general
      – SubjectFull: Risk
        Type: general
      – SubjectFull: Eating Habits
        Type: general
      – SubjectFull: Workshops
        Type: general
      – SubjectFull: Undergraduate Students
        Type: general
      – SubjectFull: Comparative Analysis
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Biochemistry
        Type: general
      – SubjectFull: Obesity
        Type: general
      – SubjectFull: Heart Disorders
        Type: general
      – SubjectFull: Laboratory Experiments
        Type: general
    Titles:
      – TitleFull: How Do High School Students Learn the Importance of Fats in the Diet? Analysis of the Fatty Acid Composition of Bakery Products
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              Y: 2023
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