Discuss sources of lipids in our food. Be sure to address each of the following: saturated vs unsaturated, and types of lipids (triglycerides, fatty acids, phospholipids, and sterols). (USLO 5.1)
Outline process of lipid digestion, absorption, and transportation in the body. (USLO 5.2)
Differentiate LDL and HDL cholesterol and their roles in the body. Elaborate on their relationship to health and disease. (USLOs 5.2, 5.4)
Discuss the functions of lipids in the body as it relates to essential fatty acids (omega-6 and omega-3), and fats as an energy source. (USLO 5.3)
Discuss the RDA values for lipids for you and your immediate family members. How did you do in meeting those RDA values based on your nutrient intake report? Discuss ways in which you can improve. (USLO 5.5)

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