Title: Lipids
Course: DES 2710 General and Oral Nutrition > Section: Module Five

Introduction

In this module we will discuss lipids.  Lipids simply are fats and oils that are found in the foods that we eat and are used by our bodies in a variety of functions.  Fat intake, particularly in the form of saturated fat has become a major dietary concern.  High intake of saturated fat has been linked to cardiovascular disease and some cancers and obesity.  Fats in the diet are important as a major source of energy for the body so are essential to the production of essential fatty acids.

The health concerns associated with dietary fats have resulted in a response from companies to manufacture lower fat items.  As you work through this module reflect on the concept of low fat.  Are products labeled “low-fat”, “no-fat” or “reduced-fat”b necessarily healthier?   What does the added fat in a product do for the taste and texture in a food product?  What replaces the higher fat content?

Objectives

Upon completion of this module, the student will be able to:

- Understand the biochemistry and metabolism of lipids
- Classifications and sources of lipids
- Excesses and deficiencies of lipids
- Understand and use key terms related to the chapter

Readings and Resources

Readings include the chapters from the book and reviewing corresponding workbook pages

Chapter 5 in the textbook

Read: Fattyacidscholesterol.pdf

Assignments

- Complete Readings and Resources
  - Fatty Acids  and Cholesterol
- Post and reply to Discussion 4
- Post Assignment 4
- Complete Quiz 3