CHAPTER 5 THE STRUCTURE AND FUNCTION OF …

1) Saturated fatty acids – meat, egg yolks, and dairy products. 2) Unsaturated fatty acids – nuts, seeds, and most vegetable oils. 3) Essential fatty acids – corn, cottonseed & soy oils, and vegetable shortening. 4) Cholesterol – organ meats and egg yolks. B) Uses in the body. 1) Protect and cushion organs. 2) Insulate body and organs ................
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