1. Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols
Nutrition: Concepts & Controversies, 12e Sizer/Whitney

2. Learning Objectives
Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body.
Describe the significance of the blood tests for HDL and LDL cholesterol.
Describe the roles of omega-3 and omega-6 fatty acids in the body, and discuss which may be too low in some people’s diets and how they can increase their intakes.

3. Learning Objectives
Develop a diet plan that provides enough of the right kinds of fats within calorie limits.
Discuss evidence for the benefits and drawbacks of specific dietary fats in terms of their potential effects on human health.

4. Introduction Diet moderate in fats Three classes of lipids
Lipids are necessary and valuable
Lipids can harm health
Three classes of lipids
Triglycerides
Phospholipids
Sterols

5. Usefulness of Fats in the Body
Chief storage form of energy
Provides most energy for body’s work
Adipose tissue
Secretes hormones
Purposes of fat
Shock absorbers, insulation, cell membranes
Fat-soluble substances

6. A Fat Cell

7. Triglycerides: Fatty Acids and Glycerol
Glycerol backbone
Three fatty acids
Fatty acid differences
Chain length
Saturation
Animal species make triglycerides

8. Saturated Versus Unsaturated Fatty Acids
Saturation
Hydrogen atoms
Levels of saturation
Saturated
Unsaturated
Polyunsaturated
Monounsaturated

9. Three Types of Fatty Acids

10. Phospholipids and Sterols
Glycerol, two fatty acids, and a phosphorus molecule
Soluble in water and fat
Emulsifier
Sterols
Roles in the body
Plant sterols

11. Digestion and Absorption of Fats
Stomach
Small intestine
Bile
Pancreas

12. The Process of Lipid Digestion and Absorption

13. Storing and Using the Body’s Fat
Body conserves fat molecules
Fat depots
Excess carbohydrate
Call for energy
Dismantle stored triglycerides
Release fatty acids into blood
Carbohydrate’s role
How to use more fat for energy…

14. Dietary Fat, Cholesterol, and Health
Heart and artery disease
Saturated and trans fats
Beneficial fats
Cancer
Diet high in saturated fats
Obesity
Overconsumption of calories

15. Lipoproteins and Heart Disease Risk
Lipoprotein movement in the body
Liver
Types of lipoproteins
Chylomicrons
Very-low-density lipoproteins (VLDL)
Low-density lipoproteins (LDL)
High-density lipoproteins (HDL)

16. Lipoproteins

17. Lipoproteins and Heart Disease Risk
LDL and HDL difference
Size and density
Delivery and scavenging
Inflammation
Heart attack risk
Oxidation of LDL
Phytochemicals

18. Food Fat, Saturated Fat, and Calories

19. Top Contributors of Saturated Fats to the U.S. Diet

20. The Need for Essential Fatty Acids
Linoleic acid and linolenic acid
Functions
Eicosanoids
DRI recommendations
Deficiencies

21. Omega-6 and Omega-3 Fatty Acid Families
Linoleic
Omega-6 fatty acid
Arachidonic acid
Linolenic acid
Omega-3 fatty acid
DHA and EPA
Heart disease
Brain function and vision
Inflammation

22. Fish Oil Intakes and Cardiovascular Death Rates

23. Recommendations for Omega-3 Fatty Acid Intake
Competition for metabolic enzymes
Consumption levels
Lacking omega-3 fatty acids
Fish oil supplements
Health concerns with fish oil supplements
Omega-3 enriched foods
Flaxseed

24. Mercury in Fish Species

25. Effects of Processing on Unsaturated Fats
Hydrogenation
Effects on fats
Oxidation of unsaturated oils
Hydrogenation of oils
Benefits of hydrogenation
Nutrient losses
Alternatives to hydrogenation

26. Hydrogenation Yields Both Saturated and Trans-Fatty Acids

27. Effects of Processing on Unsaturated Fats
Trans-fatty acids
Polyunsaturated fats
Change in chemical structure
Health effects
LDL and HDL cholesterol
Similarities with saturated fat
Trans fat in foods

28. Fat in the Diet Meat, poultry, fish, dried peas & beans, eggs, & nuts
Four categories for meat
Limit intake to 5 to 7 ounces per day
Choosing low-fat meats
Ground turkey or chicken vs. beef
Milk, yogurt, and cheese
Foods not included in this category
Grains

29. Calories, Fat, and Saturated Fat in Cooked Ground Meat Patties

30. Lipids in Milk, Yogurt, and Cheese

31. Lipids in Bread, Cereal, Rice, and Pasta