Lipoproteins, Fats, and Fatty Acids for Nutritional Health

Why are some lipoproteins considered “good” while others are considered “bad”?

Differentiate between the structure of “good” and “bad” lipoproteins, as well as how their ratio to each other is thought to affect your risk of atherosclerosis. In a blood screen, what are the “desirable” numbers for each of the blood components? Briefly explain why the ratio of HDLs to LDLs is more important than total cholesterol. What is the process by which fats are made “saturated”? Why is it used in food processing? What is the difference between “saturated” and “transfats”? Name the two essential fatty acids. Why are they called “essential,” and what role do they play in our nutritional health?