Unit 4 Summary

1. FATS Unit 4 NS425 Sports Nutrition Instructor: Stacey Day, MS, RD, LDN

2. Lipid Classification Triglycerides Most common type of dietary lipid Triacylglycerol (syn.) Phospholipids Cell membranes Water and Fat soluble Sterols

3. Cholesterol Sources Animals only Components HDL LDL VLDL High levels increase risk for Cardiovascular disease

4. Recommended Cholesterol Levels

5. Guidelines for Lowering Cholesterol Limit saturated fat intake. Keep daily cholesterol intake <300 mg. Limit trans fat intake. Maintain active lifestyle. Increase fruit and vegetable intake.