Discussion

Let's discuss unhealthy fats such as hydrogenated & trans‐fatty acids.  

1) How are they used in foods 

  2) What makes them unhealthy?  

3) How do they differ from Omega 3 and Omega 6?  

Part II It has to be separate in a different page

there are a lot of myths about fats in the diet. 

 Are fat replacer’s or low-fat foods always healthier choices?

What is fat replaced with in these foods?

If you can please use this reference and you can add additional references

References

Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional foundations and clinical applications: A nursing approach. St. Louis, MO: Elsevier.