Definition should include
- discussing the functions of lipids in food preparation (e.g., transferring heat, texturizing, aerating, enhancing flavoring, lubricating, serving as liquids in emulsion)
- discussing the optimal percentage of fat in an animal’s diet
- discussing the impacts of plant- and animal-based feed products with higher fat contents
- 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
- examining the functions of lipids in food preparation
- identifying the nutritional impact of lipids in 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 impact 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?