Lecture 5: Lipids
Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN
LECTURE #5: LIPIDS
- List the 3 major types of lipids found in foods and in the body.
- Describe the general structure of a triglyceride.
- Define monounsaturated, polyunsaturated, and saturated fatty acid. Identify major food sources of each.
- Define trans fatty acid, and identify common food sources.
- Identify the essential fatty acids and their role in the formation of eicosanoids.
- Identify major food sources of the omega 3 and omega 6 fatty acids.
- Describe how and where dietary lipids are digested and absorbed.
- Discuss the role of the lipoproteins (chylomicrons, LDL, and HDL) in transporting lipids throughout the body.
- List the major functions of fat in the body.
- Discuss the role of fat in the development of heart disease, cancer, and obesity.
- Explain the effects of the different fatty acids on blood cholesterol levels, i.e., HDL and LDL, and the health implications of raising and lowering these levels.
- Describe the major food sources of fat in the Mediterranean diet, and why this dietary pattern is considered heart healthy.
- Whitney & Rolfes, Chapter 5, The Lipids: Triglycerides, Phospholipids, and Sterols; Highlight 5
- The Mediterranean Diet Pyramid (Oldways Preservation Trust)
Supplementary readings and links:
- "Fats and Cholesterol" (Harvard School of Public Health)
- "Omega-3 fatty acids, fish oil, alpha-linolenic acid" (Mayo Clinic)