Discuss sources of lipids in our food. Be sure to address each of the following: saturated vs unsaturated, and types of lipids (triglycerides, fatty acids, phospholipids, and sterols). (USLO 5.1)
Outline process of lipid digestion, absorption, and transportation in the body. (USLO 5.2)
Differentiate LDL and HDL cholesterol and their roles in the body. Elaborate on their relationship to health and disease. (USLOs 5.2, 5.4)
Discuss the functions of lipids in the body as it relates to essential fatty acids (omega-6 and omega-3), and fats as an energy source. (USLO 5.3)
Discuss the RDA values for lipids for you and your immediate family members. How did you do in meeting those RDA values based on your nutrient intake report? Discuss ways in which you can improve. (USLO 5.5)
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Sources of lipids in our food.
Sample Answer
Sources and Types of Lipids in Food
Lipids, commonly known as fats, are essential macronutrients found throughout the food supply.
Saturated vs. Unsaturated Fats
Saturated Fatty Acids (SFAs): Primarily found in animal products (e.g., fatty meats, butter, whole-milk dairy) and some tropical oils (coconut and palm oil). SFAs are solid at room temperature and lack double bonds in their carbon chains, meaning they are "saturated" with hydrogen atoms.
Unsaturated Fatty Acids: Typically found in plant sources (e.g., vegetable oils, nuts, seeds, avocados) and fish. They are liquid at room temperature and contain one or more double bonds.
Monounsaturated Fatty Acids (MUFAs): Have one double bond (e.g., olive oil, canola oil, peanuts).
Polyunsaturated Fatty Acids (PUFAs): Have two or more double bonds (e.g., sunflower oil, corn oil, fatty fish).
Types of Lipids in Food
Triglycerides: The most common type of fat in food and the primary storage form of fat in the body. They consist of three fatty acid molecules attached to a glycerol backbone. Sources include oils, dairy fat, and visible fat on meat.
Fatty Acids: The building blocks of triglycerides. Sources are simply the fats found in all foods, classified by their saturation level (saturated or unsaturated).
Phospholipids: Similar to triglycerides, but one fatty acid is replaced by a phosphate group. They are key components of cell membranes and act as emulsifiers. Sources include egg yolks, liver, and soybeans.
Sterols: Lipids with a multiple-ring structure. The most well-known is cholesterol, which is only found in animal products (meat, eggs, dairy). Plant sterols are also found in grains, fruits, and vegetables.
🍽️ Lipid Digestion, Absorption, and Transportation
Lipid processing is complex because fats are hydrophobic (water-insoluble) while digestion occurs in a watery environment.
Digestion and Absorption
Mouth and Stomach: Minimal digestion occurs via lingual and gastric lipases, primarily breaking down short-chain triglycerides.
Small Intestine (Major Site):
Emulsification: The hormone CCK (cholecystokinin) stimulates the gallbladder to release bile. Bile acts as an emulsifier, breaking large fat globules into small, suspended droplets.
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