NETA Personal Trainer Exam 2025 – 400 Free Practice Questions to Pass the Exam

Saturated fats are primarily characterized by their structure, which contains no double bonds between carbon atoms in the fatty acid chains. This lack of double bonds allows the molecules to pack closely together, resulting in a solid state at room temperature. Common sources of saturated fats include animal products such as butter, cheese, and fatty meats, as well as some plant oils like coconut and palm oil.

In contrast, fats that are liquid at room temperature typically contain one or more double bonds, which cause kinks in their structure, preventing them from packing tightly. This structural difference is crucial in distinguishing saturated fats from unsaturated fats. Additionally, "lightly processed oils" do not specifically define saturated fats, as many oils can be processed in a variety of ways regardless of their saturation levels. Thus, the defining characteristic of saturated fats being solid at room temperature highlights their unique functional and dietary roles.