1. Define the three classifications of lipids. Explain how are they different?
2. Explain the three specific types of types of fatty acids and give food sources for each. Are any fatty acids considered essential?
3. What are the processes involved in digesting fat? Be specific.
4. What are the functions of fat in the body and what are the best sources of fat?
5. What are the dietary recommendations for total fat, saturated fat, cholesterol, trans fat and essential fatty acids?
6. Describe how trans fatty acids are created. Explain the drawbacks of consuming this type of fat and its impact on human health.
7. Discuss some of the diseases that can result from an unhealthy lipid profile for an extended period of time.
8. What dietary changes will help decrease the risk of developing heart disease.
Chapter 5 focuses on the different types of lipids, how they are digested, absorbed, and metabolized in the body and the amounts that should be consumed in a healthy diet. We will look at the major sources of fat including fatty acids, triglycerides, phospholipids, and cholesterol. The essentiality of lipids in the diet is discussed and the chapter also includes a thorough review of the negative health consequences of consuming excess lipids. There is an emphasis on the relationship between dietary lipids and the development of cardiovascular disease. Many food and nutrition tips are provided for achieving a healthy balance of fats in the diet. Your instructor will be looking for detailed answers that are both substantive and informative.
