The document discusses lipids and fats, including their chemical structures and functions. It covers the digestion and absorption of lipids. Key points include: - Lipids such as triglycerides, phospholipids, and sterols do not dissolve in water. Triglycerides are the main form of lipids and are composed of fatty acids attached to a glycerol backbone. - Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number and location of double bonds. Omega-3 and omega-6 fatty acids are essential. - Lipids are emulsified and broken down into fatty acids and glycerol in the digestive system before being absorbed and transported by lipoproteins such

1. Chapter 5 Lecture Outline Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display

3. Chemical Forms of Common Lipids

9. Composition of Common Fats / Oils

17. Lipids in Foods

18. Emulsifiers

25. Hydrogenation

26. Cis and Trans Fatty Acid

28. Typical Sources of Trans Fat

30. Digestion of Fats and Oils

38. Lipoproteins

39. Composition and Roles of Lipoproteins

45. Functions of Essential Fatty Acids

50. Essential Fatty Acids Omega-3 Omega 6 Alpha-linolenic acid Linolenic acid DHA EPA Arachidonic Acid (docosahexanoic (eicosapentaenoic acid) acid)

55. AHA Goals

56. AHA Recommendations

59. Cutting the Fat

60. Road to a Heart Attack