Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Lipids

Learning Objectives

By the end of this chapter, the student should be able to:

Describe the structure of saturated, monounsaturated, and polyunsaturated fatty acids and identify those fatty acids that are considered essential.

Describe the structure of triglycerides and phospholipids and explain their biological significance.

Summarize the role of cholesterol in human nutrition and identify major food sources containing cholesterol.

Explain the effects of omega-3 and omega-6 fatty acids on cell function and health.

Specify the various functions of food fat and body fat.

Explain digestion and absorption of dietary fat, including the role of bile.

Describe the transport of lipids in the blood.

Identify food sources of dietary cholesterol, saturated fat, mono- and polyunsaturated fats and how to reduce their intake in menu planning.

Understand the origin and food sources of trans fatty acids and their effect on health.

Compare and contrast various products known as fat replacements.

Understand what cardiovascular disease is, its risk factors, and strategies for reducing one's risk for development of the disease.

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