Title: Define the function of lipids.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Definition should include

- identifying the functions of lipids in food preparation (e.g., transferring heat, texturizing, aerating, enhancing flavoring, lubricating, serving as liquids in emulsion)
- comparing the properties of monounsaturated fats, polyunsaturated fats, and saturated and unsaturated fatty acids
- listing the advantages and disadvantages of the use of monounsaturated fats, polyunsaturated fats, and saturated and unsaturated fatty acids in food preparation
- identifying the functions of lipids in food preparation
- identifying the nutritional effect of lipids on the diet
- identifying glycerides and phospholipids
- listing the advantages and disadvantages of the use of glycerides and phospholipids in food preparation.

Process/Skill Questions:

Thinking

- What are the basic functions of fat in food preparation?
- What are the healthy choices among polyunsaturated and monounsaturated fats?
- What are the nutritional functions of lipids in the body?
- What organs do lipids in the body directly affect?
- What is the sole function of fat for the human body?
- What are the functions of fat-soluble vitamins in the diet?
- How does lipid oxidation affect food products?

Communication

- How are monounsaturated fats, polyunsaturated fats, and saturated and unsaturated fatty acids alike and different?
- What mechanisms or resources are available in educating the public about the advantages and disadvantages of lipids in the diet?
- Why is it important to determine the fat content of foods?

Leadership

- How do the physical characteristics of lipids affect the way they perform in food products?
- How does fat intake affect personal energy levels?
- What are the dangers of taking fat-soluble vitamins?

Management

- Why should restaurants change the oil they use for frying periodically?
- What are the advantages and disadvantages of using fat as a heat medium?
- What are the preferred preservation methods for foods that are higher in fat?