Recognize the basic chemical structure of fatty acids and describe how they are named.
Explain the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.
Classify and evaluate the different fatty acids based on their health benefits or consequences.
Identify and explain the differences between the two essential fatty acids.
Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.
Discuss the recommended intake of lipids.
Identify strategies for modifying total fat, saturated fat, and trans fat intake.
Summarize the digestion, absorption, and transport of lipids in the body.
Explain the relationship of dietary lipids, including trans fat, to chronic diseases.
Describe dietary measures to reduce the risk of developing cardiovascular disease.