This preview shows page 1. Sign up to view the full content.
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...
View Full Document
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.
- Spring '07