FS HN 167 Study Guide - Final Guide: Coronary Artery Disease, Olive Oil, Margarine

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 167
• Professor: All

Document Summary

Lipids and cardiovascular disease: distinguish differences and similarities between, triglycerides and fatty acids, saturated vs. unsaturated, omega 3 vs omega 6 fatty acids, linolenic vs linoleic, cis fatty acids vs. trans fatty acids, phospholipid vs triglyceride. Identify rich food sources of saturated, monounsaturated, and polyunsaturated fatty acids (both omega. Remember no food just has one kind of fatty acids: describe the process of hydrogenation. Why do many nutritionists recommend you avoid foods that have put through this process: compare and contrast oil, margarine, and butter in terms of fatty acid composition. Compare the kcalorie content of the butter and margarine products. Describe how the body gets rid of cholesterol. Why would you not find lipoproteins in foods: what are the major differences and similarities (function and where made) between chylomicrons, Vldl"s, hdl"s, ldl"s: briefly describe the progression in an artery to atherosclerosis, list major risk factors for coronary heart disease.