Weeks_5_and_6_study_topics

Weeks_5_and_6_study_ - hypertension What are the health differences and food sources of cholesterol saturated monounsaturated polyunsaturated and

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HNF 150 Spring 2008 Professor Alaimo Weeks 5 and 6 Week #5 Reading: Chapter 5 (pp. 145-184); CSPI Trans Fats article; Myturn Video Week #5 Problem set due: Friday, February 8th, 4:00pm (on ANGEL) Week #6 Reading: Chapter 11 (pp.401 – 421) No problem set for Week #6 Exam 1 Study Topics Lipids and CVD Understand the following terms/concepts: satiety, essential fatty acid, usefulness of fats, triglycerides, fatty acid chain length, fatty acid saturation, hydrogenation, phospholipid, sterol, cholesterol, pancreas, bile, gallbladder, emulsification, lipoprotein, micelle, chylomicron, LDL, HDL, linoleic acid, linolenic acid, CVD, atherosclerosis, aneurysm, thrombosis, embolism, heart attack, stroke,
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Unformatted text preview: hypertension What are the health differences and food sources of cholesterol, saturated, monounsaturated, polyunsaturated, and trans fatty acids? Digestion and absorption of triglycerides, small and large chain fatty acids Dietary Guidelines for total fat, trans and saturated fat What causes atherosclerosis? Why is LDL “bad” and HDL “good”? What can cause vascular injuries? CVD effects of: saturated fatty acids, trans fatty acids, poly- and monounsaturated fatty acids, dietary cholesterol, sugar, fish oil (omega-3 fatty acids), fruits and vegetables (soluble fiber), alcohol, healthy weight, physical activity, smoking...
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This note was uploaded on 09/25/2008 for the course HNF 150 taught by Professor Thurston during the Spring '07 term at Michigan State University.

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