IMPFT138K Principles of lipid functionality in food and nutrition
Overview
This standard is about the principles of lipid functionality and the importance this plays in food and drink. It is about understanding the sources, intake, value and usefulness of lipids to the body.
This standard is for you if you need a broad understanding of the functionality of lipid, their functional use and storage in the body. You need to know how different lipids perform in the body. You need to understand how lipids are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of lipid as part of a balanced diet
2 the quantity and location of lipid in the body
3 the major sources of vegetable oils
4 how vegetable oils are extracted from plant material sources
5 what the main methods for refining vegetable oils are
6 what the main components of vegetable oils are
7 what the sources of animal fats and fish oils are
8 what the main components of animal fats are
9 the characteristics of lard and suet
10 how the creaming properties of lard can be improved by interesterification
11 what the main components and characteristics of fish oils are
12 the role and properties of lipids in the body
13 how hydrolytic rancidity occurs in lipids and its characteristics
14 how oxidative rancidity occurs in lipids and the role of free radicals in the process
15 what can be done to retard rancidity and the role of antioxidants in retarding deterioration of lipids
16 how lecithin functions as an emulsifier
17 the role and function of cholesterol in the body
18 how lipids are digested in the alimentary system
19 how lipids are absorbed across the wall of the alimentary system into the blood
20 the storage of lipids by organs and tissues of the body
21 the medical problems resulting from lack of lipid intake or assimilation into the body
22 the medical problems resulting from excessive lipid intake or assimilation into the body
IMPFT138K Principles of lipid functionality in food and nutrition
Overview
This standard is about the principles of lipid functionality and the importance this plays in food and drink. It is about understanding the sources, intake, value and usefulness of lipids to the body.
This standard is for you if you need a broad understanding of the functionality of lipid, their functional use and storage in the body. You need to know how different lipids perform in the body. You need to understand how lipids are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of lipid as part of a balanced diet
2 the quantity and location of lipid in the body
3 the major sources of vegetable oils
4 how vegetable oils are extracted from plant material sources
5 what the main methods for refining vegetable oils are
6 what the main components of vegetable oils are
7 what the sources of animal fats and fish oils are
8 what the main components of animal fats are
9 the characteristics of lard and suet
10 how the creaming properties of lard can be improved by interesterification
11 what the main components and characteristics of fish oils are
12 the role and properties of lipids in the body
13 how hydrolytic rancidity occurs in lipids and its characteristics
14 how oxidative rancidity occurs in lipids and the role of free radicals in the process
15 what can be done to retard rancidity and the role of antioxidants in retarding deterioration of lipids
16 how lecithin functions as an emulsifier
17 the role and function of cholesterol in the body
18 how lipids are digested in the alimentary system
19 how lipids are absorbed across the wall of the alimentary system into the blood
20 the storage of lipids by organs and tissues of the body
21 the medical problems resulting from lack of lipid intake or assimilation into the body
22 the medical problems resulting from excessive lipid intake or assimilation into the body
Keywords Food; Lipid; Lipids; Fat; Fats; Fatty; Science; Diet; Nutrition