Outline for Fats & Cholesterol, Heart Disease: Ch’s 18, 19

Outline for Fats & Cholesterol, Heart Disease: Ch’s 18, 19
– [ ] Unit 18–Fats & Cholesterol
Fat Intake and Health?
Facts about Fats?
Functions of Fats?
Location of Adipose Tissue?
Body Fat Stores in Cold-Water Swimmers?
Types of Fat?
Saturated and Unsaturated Fatty Acids?
Fat Profiles of Selected Foods?
The Essential Fatty Acids?
Hydrogenated Fats?
Trans Fatty Acids ?
Trans Fat Information on Nutrition Facts Panel?
Trans Fat-Free Products?
Trans Fat Values Per Serving?
Cholesterol?
Cholesterol Food Sources?
How the Body Uses Cholesterol?
Recommendations for Cholesterol Intake?
Food Sources of Fat?
The Low-Fat Era Is Over?
.
Unit 19–Nutrition & Heart Disease
Nutrition and Heart Disease?
A Primer on Heart Disease?
Composition and Functions of LDL Cholesterol and HDL Cholesterol?
Understanding LDL and HDL Cholesterol?
Who’s at Risk for Heart Disease?
Genetic Factors Related to Heart Disease Risk?
Dietary Risk Factors?
Carbohydrate Intake and Heart Disease Risk?
Healthy Dietary Patterns for Heart Health?
Treatment of Heart Disease?

Please, make sure to make your outline from the ‘Basic Nutrition’ outline I provide above, rather than from the book. And, please take note to make sure you use Roman numerals and lettering, NOT bullet points, in order to organize and subcategorize concepts in your outlines. This is critical to make them work for you and to score well.

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