 | Lipids
 <![CDATA[<a onClick="window.open('/olcweb/cgi/pluginpop.cgi?it=jpg::::/sites/dl/free/0072442123/65770/war42123_p06a.jpg','popWin', 'width=NaN,height=NaN,resizable,scrollbars');" href="#"><img valign="absmiddle" height="16" width="16" border="0" src="/olcweb/styles/shared/linkicons/image.gif"> (88.0K)</a>]]>
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.
|
|