Date of Award
Nutrition, Dietetics, and Food Sciences
This paper reviews the current status of our knowledge of essential oils and their nutritional contribution to our diet. The effects of dietary fats on our health differ markedly from the type and form of the fat. Special emphasis is placed on omega-3 and omega-6 fatty acids, and their dietary involvement. Specific oils increase our levels of vital vitamin E and the essential omega-3 and omega-6 fats humans need for mental and physical health. Chronic diseases remain a major cause of death and disability, and risk factors include diets high in saturated fatty acids and trans fatty acids. This risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids.
Wollschleger, Heather, "The Composition and Comparison of Essential Oils and their Nutritional Benefits to Enhance and Decrease Risk for Chronic Disease" (2005). Undergraduate Honors Capstone Projects. 806.
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Marie K. Walsh
Departmental Honors Advisor
Noreen B. Schvaneveldt