Esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides.
Synonyms
Examples for "fat"
Examples for "fat"
1
This is fat; mine was flat; mine was light; this is heavy.
2
Scientists believe they have pinpointed why high-fat western diets lead to diabetes.
3
Health care interactions can enact fat-related stigmatization, which can worsen health outcomes.
4
Dip in milk then in seasoned flour, and fry in hot fat.
5
Dip in egg, roll in crumbs and fry in smoking hot fat.
1
Our minds thus grow in spots; and like grease-spots, the spots spread.
2
SLS is so good at cutting grease, it's used in engine cleaners.
3
However, the next day my hair really did look fresh and grease-free.
4
It was covered with grease and the grease had been rubbed in.
5
Boiling animal bones causes them to absorb grease and discolors the bone.
1
Despite this, many parents and children restrict dietary fat for health reasons.
2
Therefore, dietary fat needs would be higher for children compared with adults.
3
One thing is certain, however -we all need some dietary fat.
4
In the control group, dietary fat acids did not change NPSH levels.
5
Regulation of intestinal dietary fat absorption is critical to maintaining energy balance.
1
These dietary fats seem to exert beneficial nutritional properties through N-acylethanolamine tissue modulation.
2
There were no significant associations between other dietary fats and change in nuclear density.
3
Make olive oil and fish oil your predominant dietary fats.
4
Obesity and dietary fats are well known risk factors for the pathogenesis of neurodegenerative diseases.
5
Background: Few studies have investigated the effects of dietary fats on the development of Alzheimer disease.
1
Adding salt, sugar, fats and oils during food preparation has also increased.
2
Here are the symbols of the chief ingredients of the fats and oils.
3
The at-risk group had higher intakes of fats and oils and refined grains.
4
Sharp increases are forecast for eggs and for fats and oils this year.
5
Why are fats and oils more valuable as heat-givers than starch or sugar?
1
Put timbale iron in deep saucepan and cover with fat or oil.
2
Stir into fritter batter and fry in boiling hot fat or oil.
3
Add the fat or oil to the sugar and egg mixture.
4
Rub this dish and the lamb with a little duck fat or oil.
5
Spread this over the dough with plenty of chicken- fat or oil all over the apples.
6
Always put the fat or oil in the frying-pan before you stand it over the fire.
7
Bake brown, basting often with fat or oil.
8
Form into small, flat rissoles, roll them in white flour, and fry in deep fat or oil.
9
As the quantity begins to lessen, add sufficient fresh fat or oil to keep up the amount.
10
Put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil.
11
If desired chicken- fat may be substituted for the butter and the croquettes fried in deep fat or oil.
12
To two or more of these groups of food a small amount of fat or oil is generally added.
13
Heat is transferred from the pan to the meat by way of convection currents in the fat or oil.
14
The engineer intended to manufacture soap as soon as he could procure the necessary materials-sodaor potash, fat or oil.
15
As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant.
16
Too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable.