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Chapter 16 - Lipids
Author:
Tonja Lindley
Objectives
Explain the three categories of lipids.
Describe how fatty acids form triglycerides.
Compare the structures of saturated and unsaturated fat.
Describe the properties of triglycerides.
Relate the composition of lipids to their functions in foods and in the body.
Explain the relationship between cholesterol and heart disease.
Develop an eating plan that keeps dietary lipids within healthful levels.
Chapter 16 - Lipids
Source: Food Science - The Biochemistry of Food and Nutrition
Finding Hidden Fats in Foods
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How Olive is Made
