- Assessment
- Implementation
- Planning
- All micronutrient interventions
- Biochemical
- Diet
Definition
Foodstuffs that are composed of glycerides of fatty acids. They are of vegetable, animal or marine origin. They may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil. Fats of animal origin must be produced from animals in good health at the time of slaughter and be fit for human consumption.
References
FAO Food Safety and Standards (Advertising and Claims) Regulations (2018) https://www.fao.org/3/y2774e/y2774e03.htm#:~:text=2.1%20Edible%20fats%20and%20oils,in%20the%20fat%20or%20oil
