ABSTRACT
Overview of Lipid Biochemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Overview of Food Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Overview of Lipids in Human Physiology and Disease . . . . . . . . . . . . . . . . 73
Growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Body Composition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Endurance Athletics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Low-fat diets have been promoted since the late 1950s. The premise was that fat, especially saturated fat and cholesterol, is harmful. Today, science has demonstrated that fat contains fat-soluble vitamins and certain fats are themselves vitamins adequate dietary intake of which is essential to health.
