After studying this lesson, students will be able to summarize the history of soybean oil in the United States; describe the soy plant and why the soybean is a unique plant compared to other pulses; list the process by which oil is derived from soybeans; describe the basic structure of triglycerides, saturated fats, monounsaturated fats and polyunsaturated fats; identify the five fatty acids most commonly found in edible fats and oils; explain the relationship of hydrogenation and trans fats; list the nutritional benefits of lipids; list common oils and rendered fats used in the foodservice industry; describe the new unique soybean oils for deep frying and baking; and explain how soy oil benefits food-industry applications.