Study Chapter 5/6: Lipids, Fatty Acids, Triglycerides, Phospholipids, and Sterols.
Please answer the following questions:
1.- What means the following abbreviations: EFA, MUFA, PUFA?
2.- In which type of food can we find the EFAs?
3.- Why is important the P/S ratio? How is it in the oils, and in the animal foods? Why?
4.- Please name the different lipoproteins. Why are important?
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