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Unformatted text preview: f. Natural vs. artificial sweeteners 1. Sugar 2. Sugar alcohols 3. Saccharin, aspartame III) Lipids (fats and oils) a. Functions b. Types and sources 1. Triglycerides i. Saturated ii. Unsaturated a. MUFAs b. PUFAs ii. Essential FAs a. Omega-3 b. Omega-6 iii. Trans fat 2. Phospholipids 3. Cholesterol i. Chylomicrons ii. VLDL iii. LDL iv. HDL c. Cardiovascular disease (CVD) 1. Process of atherosclerosis 2. Desirable blood glucose and lipid ranges i. Glucose: 70-100mg/dL ii. Triglycerides: < 150 mg/dL iii. Total cholesterol: < 200 mg/dL iv. LDL cholesterol: < 100 mg/dL v. HDL cholesterol: > 60mg/dL 3. Diet and lifestyle recommendations (if we have time) i. Fat ii. CHO iii. Lifestyle IV) Homework readings...
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This note was uploaded on 09/28/2010 for the course IPHY 3420 at Colorado.