Week 4 discussion
Lipids
Question 1: Triglycerides, fatty acids, phospholipids, and
sterols all play roles in lipid absorption. Without them, the fats or oils that
you ingest would not make it into the bloodstream. Select one of these lipids
and identify a food source, the function of the lipid within the body, and a
defining feature of its chemical structure.
Question 2: Select an unusual source of oil or fat from your
kitchen cabinet or refrigerator and examine the label to determine its
lipid-type (i.e., saturated, polyunsaturated, monounsaturated, trans fat). Post
the answer to this question, plus a description of its health benefits or
negative effects on the human body. If the primary effects are negative (i.e.,
they contribute to chronic disease development), suggest a suitable replacement
for the oil or fat.
