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"Dewasa ini, transisi gizi bukan hanya menjadi tantangan negara maju namun juga menjadi tantangan kesehatan negara berkembang. Salah satu alasannya adalah perubahan gaya hidup yang mengarah pada pola hidup rendah aktifitas fisik ditambah dengan adanya perubahan pola makan. Asupan lemak terutama asam leamk seringkali dihubungkan dengan penyakit degeneratif karena efeknya pada tubuh. Di seluruh dunia, asupan lemak cenderung meningkat tanpa diimbangi oleh peningkatan kualitas, tidak terkecuali di Indonesia. Penelitian ini bertujuan untuk menggali berbagai kandungan asam lemak pada berbagai sampel makanan yang diambil dari jenis makanan jalanan dan restoran cepat saji lalu diolah dengan uji laboratorium menggunakan metode kromatografi gas. Data diambil dari penelitian sebelumnya yaitu "Asupan Asam Lemak Trans di Daerah Rural dan Urban serta Hubungannya dengan Dislipidemia tahun 2009". Hasil penelitian menunjukkan adanya perbedaan asam lemak di setiap sampel makanan yang merefleksikan pula proses pengolahan atau lemak penyusun makanan. Simulasi makanan yang dibuat juga mengarahkan untuk menjaga pola makan harian tetap seimbang termasuk keseimbangan asupan lemak.

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Nowadays, the global burden of disease was not only become a challenge of the rich countries but also it become a health challenge of developing countries. One of the reason is that the life style tend to become more sedentary and also change pattern of eating. Fat intake especially fatty acid compound commonly associated with degenerative disease because of their effect. Fat intake around the world tends to become higher despite the quality of fat intake not better, no exception in Indonesia. This study aims to explore the fatty acids composition from several sample include street food and fried food from fast food restaurant with chromatography gas method. Data come from previous study "Trans Fatty Acid Intake in Rural and Urban Area and Relationship in Dislipidemia People 2009". The results show that the amount of fatty acids varies considerably among frying foods reflecting differences in the fats in process and basic content in raw material. The food simulations teach us to maintain our daily fat intake still in balance."

"ABSTRACTSoybean oil was used for deep frying with chicken at 180 C. 60 min for 2 and 4 times. The Fresh or heated oils were them supplemented with the basal diet for 10% (w/w). Thirthy-three male albino rats, 5 weeks olds were used in this study. They were divided into 3 groups based on their initial body weights and blood cholesterol levels and were fed diet supplemented with fresh, 2-time heated, or 4-time heated soybean oils. During 3 week period that 3 diets were given, body weight and food intake were determined. After this 3-weeks testperiod, the rats were weighrd and sacrified. Blood samples were taken form the heart. Livers and kidneys were remove and weighed. Iodine number, peroxide number, and vitamin E content of oils were also measured. there were no differences between rats fed fresh, 2 -time heated or, 4 time heated soybean ois for body weight, food intake, liver and kidney weights, and blood cholestrol levels (p>0,05). Iodine number which expresses the degree of unsaturatuin of fatty acids in the oil was decreased significantly in both 2-time heated and 4-time heated soybean oil compared to fresh soybean oil (p<0.001). In this study, it could concluded that soybean oil which has been used for deep frying at 180 C for 60 min for 4 times still retain its nutritive value"

"Buku yang berjudul "Handbook of fermented functional foods" ini merupakan sebuah buku panduan mengenai makanan beserta nutrisinya. "

"Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes."