Lipids and Heart Disease

Lipids and Heart Disease
Lipids are another of the three macronutrients the body needs to function effectively. As evidenced by the major and growing heart disease epidemic in this country and the established
link between lipids and heart disease, however, there is confusion about optimal amounts and
types of lipids to include in an individual’s diet. In this discussion, you will explore the role of
lipids on the body’s functioning and the connection of lipids to heart disease. What are the
implications for your future work as a nutrition educator?
Your task: To start, make sure you have read all of the assigned readings for this week and spent
some time reviewing the information provided in the Resources section. Then, respond to the
following questions in a 300 word narrative:
• Explain the physiological response to eating saturated and unsaturated fatty acids. How does
eating each type of fat impact blood lipids (HDL, LDL, cholesterol) and cardiovascular risk?
• Think about the AMDR for fat intake and why the concept “more is better” does not apply to fat
intake. Discuss the physiological reasoning for these recommendations and how people can
apply them to their food choices.
Readings
Ellie Whitney & Sharon Rady Rolfes, Understanding Nutrition
Chapter 3 (provides an overview of digestion, while Chapter 5 details lipid digestion)
Chapter 5: The Lipids: Triglycerides, Phospholipids and Sterols
Chapter 18: Diet and Health (p. 572-582). For this chapter, focus on the pages that discuss heart
disease