FSN 101 Lecture Notes - Lecture 1: Monoglyceride, Chylomicron, Very Low-Density Lipoprotein

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Anthony Perkins

Document Summary

Identify the roles of lipids in both the body and food, and explain why some amount of fat is necessary in the diet. Compare and contrast the chemical makeup and physical properties of saturated fats, polyunsaturated fats, monounsaturated fats, and phospholipids. Summarize how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body. Describe the body"s mechanisms for fat storage and use of body fat, including the role of carbohydrate in fat metabolism. Summarize the relationships between lipoproteins and disease risks, and explain how carious fats and cholesterol in food affect cholesterol in the blood. Compare the roles of omega-3 and omega-6 fatty acids in the body, and name important food sources of each. Describe the hydrogenation of fat and the formation and structure of a trans- fatty acid. Outline a diet plan that provides enough of the right kinds of fats within calorie limits.