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poly unsaturated fat, poly-unsaturated fat,

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual classification for a reduced-fat milk is the variety labeled "2% reduced-fat" milk.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

Milk which contains less than 1/2 percent of milk fat. Generally non-fat milk has been fortified with vitamin A and D to improve the nutritional values.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

Milk containing 1% percent milk fat. Although many will consider skim milk, which contains 1 percent or less of milk fat to be a low-fat milk, the typical classification for a low-fat milk is the variety labeled "1% low-fat" milk.

An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

Food products containing a designated percentage of fat solids that overall are less than other similar products in the same type and category and they must not contain more than 3 grams of fat per serving.

One of three main categories of basic nutrients (the others are protein and carbohydrates) that are used by the body for energy.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

Constructed like a traditional loaf pan, this type of pan is made to allow fat and drippings to be removed as the loaf bakes.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.