Date of Award


Degree Type


Degree Name

Departmental Honors


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.



Faculty Mentor

Marie K. Walsh

Departmental Honors Advisor

Noreen B. Schvaneveldt