SORU: aşağıdaki parçaya göre cevaplayınız
One of the points made in the passage is that ----.
Most people are surprised to learn that fat has some
virtues. Only when people eat either too much or too
little fat does ill health follow. It is true, though, that in
our society of abundance, people are likely to encounter
too much fat. Fat is actually a subset of the class of
nutrients known as lipids, but the term “fat” is often used
to refer to all the lipids. The lipid family includes
triglycerides (fats and oils), phospholipids, and sterols,
all important to nutrition. The triglycerides provide the
body with a continuous fuel supply, keep it warm, and
protect it from mechanical shock; their component fatty
acids serve as starting materials for important hormonal
regulators. The phospholipids and sterols contribute to
the cells’ structures, and the sterol cholesterol serves
as the raw material for some hormones, vitamin D, and
bile. In foods, triglycerides are the solid fats and liquid
oils. The triglycerides carry with them the four
fat-soluble vitamins – A, D, E, and K – together with
many of the compounds that give foods their flavour,
texture, and palatability. Fat is responsible for the
delicious aromas associated with sizzling meat and
hamburgers on the grill, onions being sautéed, or
vegetables in a stir-fry. Of course, these wonderful
characteristics lure people into eating too much from
time to time.