Feeding from Toddlers to Adolescence

Editor(s): A. Ballabriga NNI Workshop Series (NNIW) vol. 37 , 1995
  • Lipids in Childhood Nutrition: Importance of Fats in Food Composition

    Author(s): A. Ballabriga

    Fats are soluble compounds in organic solvents, with limited solubility in water; triglycerides comprise the greater part of natural fats. Each triglyceride molecule consists of three fatty acids esterified to one molecule of glycerol. The basic component of all lipids is the fatty acid chain, with different chain lengths and different degrees of saturation.

    Close abstract
    View full text PDF