Structure, function and food sources of lipids

What this note covers

1. 1. What Are Lipids? Classification and Chemical Structure
2. 2. Physiological Functions of Lipids
3. 3. Digestion and Absorption of Lipids
4. 4. Health Implications of Fatty Acid Types in the Australian Diet
5. 5. Lipids and the Australian Dietary Guidelines
6. 6. Lipids in Cooking: Functional and Sensory Properties
7. 7. Contemporary Issues: TFAs, Food Labelling, and Diet-Related Disease in Australia

7 sections · 14 key terms & formulas · 6 common mistakes