FTCE Physical Education K-12 Practice Test 2025 - Free Physical Education Practice Questions and Study Guide

Fats are primarily classified based on their chemical structure into saturated, unsaturated, and trans fats. This classification is significant because it highlights the differences in the fatty acid chains and their effects on health.

Saturated fats have no double bonds between carbon atoms, meaning all carbon chains are fully saturated with hydrogen. These fats are typically solid at room temperature and are found in animal fats, coconut oil, and palm oil. They are associated with higher levels of LDL cholesterol in the bloodstream.

Unsaturated fats contain one or more double bonds in their fatty acid chains. They can be further divided into monounsaturated fats (which contain one double bond) and polyunsaturated fats (which contain multiple double bonds). These fats are usually liquid at room temperature and can positively impact health by lowering bad cholesterol levels when used to replace saturated fats in the diet. Good sources of unsaturated fats include olive oil, avocados, and fatty fish.

Trans fats are created through a process called hydrogenation, which converts liquid oils into solid fats by adding hydrogen atoms. These fats are largely found in deep-fried foods, baked goods, and margarine. Trans fats are particularly detrimental to health as they can increase LDL cholesterol and lower HDL cholesterol, leading to a higher risk of