| Perspectives in Nutrition, 5/e Gordon M. Wardlaw,
Ohio State University Margaret W. Kessel,
Ohio State University
Lipids
Learning ObjectivesBy the end of this chapter, the student should be able to:
1.Describe the structure of saturated, monounsaturated, and polyunsaturated fatty acids and identify those fatty acids that are considered essential. |
| | | 2.Describe the structure of triglycerides and phospholipids and explain their biological significance. |
| | | 3.Summarize the role of cholesterol in human nutrition and identify major food sources containing cholesterol. |
| | | 4.Explain the effects of omega-3 and omega-6 fatty acids on cell function and health. |
| | | 5.Specify the various functions of food fat and body fat. |
| | | 6.Explain digestion and absorption of dietary fat, including the role of bile. |
| | | 7.Describe the transport of lipids in the blood. |
| | | 8.Identify food sources of dietary cholesterol, saturated fat, mono- and polyunsaturated fats and how to reduce their intake in menu planning. |
| | | 9.Understand the origin and food sources of trans fatty acids and their effect on health. |
| | | 10.Compare and contrast various products known as fat replacements. |
| | | 11.Understand what cardiovascular disease is, its risk factors, and strategies for reducing one's risk for development of the disease. |
|