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Nutrition Essentials: A Personal Approach
Instructor’s Manual
UNIT 6
LIPIDS: FOCUSING ON FATS AND CHOLESTEROL
OVERVIEW
Unit 6 focuses on the roles of lipids in the diet and in human physiology. The unit begins with an
overview of lipid chemistry, including functions and sources of fatty acids, triglycerides, phospholipids,
and cholesterol. The digestion, absorption, and metabolism of dietary fats are presented. The
essentiality of lipids in the diet is described, but the unit also includes a thorough review of the negative
health consequences of consuming excess lipids. There is a particular emphasis on the relationship
between dietary lipids and the development of cardiovascular disease. Many food and nutrition tips are
provided for achieving a healthy balance of fats in the diet.
LEARNING OUTCOMES
Module 6.1
1. Define all of the key terms in this module.
2. Identify the major lipids in your diet as well as their primary food sources and functions in your
body.
3. Explain the difference between a saturated and an unsaturated fatty acid.
4. Identify foods that are rich sources of saturated fat, monounsaturated fat, or polyunsaturated
fat.
5. Identify the two essential fatty acids and foods that are rich sources of these nutrients.
6. Identify sources of trans fats and explain why partially hydrogenated fats have been used in
foods.
Module 6.2
2. Describe what happens to the fat and cholesterol in food as it undergoes digestion and
absorption in your intestinal tract.
3. Describe the function of a chylomicron.
Module 6.3
2. Explain the process of atherosclerosis and describe how the condition contributes to CVD.
3. List major risk factors for atherosclerosis and indicate which factors are modiﬁable.
4. Discuss dietary and other lifestyle actions that can reduce your risk of atherosclerosis and
cardiovascular disease.
5. Identify major dietary sources of essential fatty acids.
1
Copyright © 2014 McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution in any
manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part
UNIT OUTLINE
I. What Are Lipids (Module 6.1)
A. Introduction
1. Fats, oils, and cholesterol are lipids, a class of organic nutrients that
generally don’t dissolve in water
2. Lipids may play a role in:
a. Providing and storing energy (fat)
b. Maintaining cell membranes
c. Producing certain hormones
d. Insulating against cold temperatures
e. Regulating blood pressure and inflammation
f. Cushioning against bumps, blows, and falls
3. Dietary fat helps your body absorb fat-soluble vitamins and phytochemicals
4. Dietary lipids contribute to rich flavor, smooth texture, and appetizing
aroma of foods
B. Triglycerides
1. Comprise about 95% of lipids in your body and food
2. Referred to as fats and oils – fats
3. A triglyceride is composed of three fatty acid molecules attached to a
glycerol “backbone:” molecule
4. Each fatty acid has a chain of carbon atoms bonded to each other and to
hydrogen atoms
5. Fatty acids can be saturated or unsaturated
a. Saturated fatty acid – each carbon within the chain is completely filled
(saturated) with hydrogen atoms
b. Monounsaturated fatty acid – has two neighboring carbons within the
carbon chain that each lack a hydrogen atom
c. Polyunsaturated fatty acid – has more than one double bond in the
carbon chain
d. Review Comparing Sources of Saturated and Unsaturated FA (EC. 6.1)
e. Fat that contains a high proportion of unsaturated fatty acids, such as
sunflower seed oil or corn oil, tends to be liquid when stored at room
temperature
f. Essential fatty acids such as alpha-linoleic acid and linoleic acid cannot
be made by the human body
i. Linoleic acid is an omega-6 fatty acid
ii. Cells use alpha-linoleic acid to produce two other omega-3 fatty
acids eicosapentaenoic acid and docosahexaenoic acid
iii. Cells can convert linoleic acid to arachidonic acid
2
6. Trans fatty acids (trans fat) are unsaturated fatty acids that have an unusual
type of chemical structure
a. When you purchase packaged foods, check the Nutrition Facts panel for
the amount of trans fat in the product, and if any hydrogenated fats are
in the products
b. Partial hydrogenation converts many of an oil’s naturally occurring
unsaturated cis fatty acids into trans fatty acids and saturated fatty
acids
c. Trans fats are less likely to become rancid (the shape is like that of a
saturated fat (oil is more solid at room temperature)
d. Foods with trans fats can be stored for longer periods of time, than can
foods that contain “regular” unsaturated fats
e. Populations that consume diets rich in saturated fat and trans fat have
higher risk of cardiovascular disease (CVD) than populations whose
diets contain more unsaturated fat
C. Cholesterol
1. Cholesterol is a sterol
2. It is a key nutrient that has a variety of functions in your body
3. Your liver uses cholesterol to make bile salts which help the small intestine
digest lipids
4. Dietary sources of cholesterol are only in animal foods
5. If your body makes too much cholesterol, the excess can increase your risk
of CVD
D. What Are Phospholipids?
1. Phospholipids are chemically similar to a triglyceride except that one fatty
acids is replace by chemical groups that contain phosphorus
2. The phosphate head is water soluble
3. The fatty acid tail is not water soluble
4. The membrane is flexible and allows fat-soluble compounds to move in and
out of the cell easily
5. Phospholipids are found natural in plant and animal foods in the form of
Lecithin
6. Lecithin contains choline a chemical nerves use to produce acetylcholine
7. Phospholipids can serve as an emulsifier, a substance that keeps fat-soluble
and water-soluble compounds together
II. What Happens to the Fat and Cholesterol You Eat? (Module 6.2)
A. Digesting Lipids
1. The small intestine is the primary site of lipid digestion
2. The pancreas release enzymes or lipases into the small intestine that digest
fats and phospholipids
3
3. Digesting Fat (E.C. 6.2)

a. Bile salts emulsify the lipids and keep them suspended as small particles
in chyme
b. The presence of chyme stimulate the pancreas to create pancreatic
lipase
c. Pancreatic lipase digest fat by removing two fatty acids from each
triglyceride molecule
d. Glycerol, fatty acids, and monoglycerides are the major products of lipid
digestion
e. Bile salts surround the fatty acids and monoglycerides to form a water-
soluble particle called a micelle
B. Absorbing and Transporting Fat and Cholesterol
1. In absorptive cells the fatty acids and monoglyceride molecules are
reassembled into triglycerides
2. The absorptive cells coat the lipids with a thin layer of protein,
phospholipids, and cholesterol to form a chylomicrons
3. Chylomicrons are a type of lipoprotein that transports lipids through watery
environments such as the bloodstream
4. Lipase breaks down the chylomicron into fatty acids and glycerol
5. The liver clears the cholesterol-rich products from the bloodstream and uses
their contents to produce very-low-density lipoproteins (VLDL)
C. What Happens to the Bile Salts?
1. Recycling or Eliminating Bile Salts (E.C. 6.3)
a. Most used bile salts are absorbed in the small intestine (ileum)
b. Eating foods that contain soluble fiber can interfere with this recycling
process in the small intestine
c. Eliminating bile salts can reduce blood cholesterol levels
D. What Happens to Excess Fat That You Eat?
1. Adipose cells remove fatty acids and glycerol from the bloodstream and
reassemble them into fat for storage
2. Eating too much fat contributes to unwanted weight gain
3. Non-nutrient alcohol stimulates fat production
III. Cardiovascular Disease: Major Killer of Americans (Module 6.3)

A. The Road to Cardiovascular Disease (CVD)
1. Atherosclerosis is a long-term process that negatively affects the
functioning of blood vessels, especially arteries
2. The Process of Atherosclerosis (E.C. 6.4)
a. Normal arteries are flexible, tube-like structures that have a smooth
lining
4
b. Atherosclerosis can begin when something in the bloodstream, such as

excess cholesterol or glucose, or certain bacteria, which irritates the
lining of an artery
c. Inflammation can stimulate healing causing cells to leave deposits called
arterial plaque in the walls of blood vessels
d. Arterial plaque narrows and may even block the opening through which
blood flows in an artery
e. Sometimes a clot breaks away from the mass and travel through the
bloodstream towards smaller arteries
f. Cells may die if blood flow is disrupted due to lack of oxygen
3. Angina can result when arteries to the heart muscle are partially blocked
4. The tissue can die and a heart attack occurs
5. A stroke can happen when a clot blocks an artery in the brain, and brain
cells that are nourished by the blood vessel die
6. Peripheral vascular disease (PVD) occurs when an artery that does not carry
blood to the heart or brain dies
7. Hardening of the arteries or arteriosclerosis is cause by plaques that reduce
the flexibility of arteries
8. Hypertension develops due to inflexible arteries and may lead to high blood
pressure
9. Lipoproteins and Atherosclerosis
a. The body makes three major types of lipoproteins
b. Chylomicrons carry much more fat and very little protein
c. HDL is the smallest and densest
10. What Happens to Lipoproteins (E.C. 6.5)
a. Your liver uses the cholesterol that it makes and dietary cholesterol to
form very-low-density lipoprotein (VLDL)
b. After being stripped of most its fat, VLDL becomes low-density
lipoprotein (LDL)
c. LDL transports cholesterol and other lipids to tissues
d. The liver releases protein “shells” or high-density lipoprotein (HDL) into
the bloodstream that pick up cholesterol and other lipids from cells
11. Oxidized LDL Cholesterol
a. Some LDLs are smaller and denser than others
b. Chemically unstable free radical can damage small dense LDLs
c. The damage results in oxidized LDL cholesterol which is taken up by the
plaque-forming arterial cells
B. Risk Factors for Atherosclerosis
1. Medical experts haven’t been able to determine a cause for atherosclerosis
2. Major risk factors:
a. Unhealthy blood cholesterol levels
5
b. Hypertension
c. Smoking
d. Insulin resistance
e. Diabetes
f. Excess body fat
g. Lack of physical activity
h. Poor diet
i. Increasing age
j. Family history of CVD
3. Condition that may be risk factors:
a. Genetics
b. C-reactive protein
c. Triglycerides
d. Sleep apnea
e. Emotional stress
f. Alcohol
C. Reducing your Risk of Atherosclerosis and CVD
1. You can lower your chances of developing atherosclerosis by changing your
lifestyle
a. Be more physically active
b. Replace saturated FAs and trans fat with MFAs and PUFAs
c. Quit smoking
d. Limit salt intake
e. Achieve and maintain a healthy weight for height
f. Eat more fiber-rich foods
g. Continue foods that contain antioxidants
h. Reduce sugar and alcohol intake
2. Focus on Dietary Fats (Effects of Dietary Fat on LDL and HDL – EC 6.6)
a. Saturated fat contributes much of the calories in fatty meats, luncheon
meats, sausage, hot dogs, and “full-fat” dairy products such as hard
cheeses and whole milk
b. Following a diet that supplies more MFAs than saturated FAs may lower
your risk of CVD
c. Most saturated FAs increase blood cholesterol levels by raising LDL
cholesterol
d. Trans fats raise blood cholesterol levels
e. MFAs lower LDL cholesterol with reducing HDL cholesterol levels
f. Diets containing more polyunsaturated FAs than saturated FAs may
reduce blood levels of total cholesterol and LDL-cholesterol
3. A “heart-healthy” diet emphasis seafood, olive oil, whole grains, beans,
fruits, and vegetables
6
D. Assessing Your Risk of Atherosclerosis

1. Have regular medical checkups
2. The physician may request a blood test assess cholesterol and triglyceride
levels
3. To calculate your risk of having a future heart attack, use the risk
assessment tool at http://www.nhlbi.nih.gov/health/index.htm
4. Recommendations for Fat and Cholesterol Intakes can be found in the
Dietary Guidelines
5. Increase your intake of essential fatty acids from dietary sources to include:
a. Eat seafood
b. Bake or grill or broil fish
c. Add water-packed can tuna or salmon to salads
d. Use vegetable oils, liquid margarines, or soft margarines
e. Sprinkle chopped walnuts on salads, yogurts, or cereal, or simply eat
nuts as a snack
6. Eating fish is the best way to obtain omega-3 fatty acids
7. For people with high triglyceride levels high, levels of fish oil can reduce
their levels of lipids
8. Heart Healthy Food Selection and Preparation Tips
a. Choose lean cuts of meat
b. Use moist cooking methods for lead cuts of meat
c. Reduce the oven temperature when cooking meat
d. Trim away visible fat from the meat
e. Stem meats and vegetables
f. Don’t use pan drippings to make gravies or sauces
g. Stir-fry pieces of raw vegetables, meat, fish, shellfish etc.
h. Brown ground beef in a pan, then drain beef fat
i. Avoid dipping raw foods in batter or breading and deep frying
j. Switch from drinking whole or 2% to 1% or fat-free milk
k. Use less salad dressing on salads
l. Commercial frosting are likely to be high in hydrogenated oils
m. Substituting tub or diet margarines for butter in recipes is not
recommended
n. Read the Nutrition Facts panel and the ingredient list on the label
o. Eat fewer commercially prepared baked goods, snack foods, and fried
fast-food items
p. Purchase brands of microwave popcorn that have little added fat or no
trans fats
q. Replace some fatty foods with reduced-fat or fat-free alternatives
r. Substitute plain, fat-free yogurt in recipes that call for sour cream
7
s. Replace half or all of the solid fat or oil in recipes for baked goods with
unsweetened applesauce
t. To lower the fat content of their products, manufacturers of “lite”
spreads may have water as the first ingredient
u. Use peanut or soy nut butters instead of cheese or luncheon meat in
sandwiches
9. What if Lifestyle Changes Don’t Work?
a. Discuss additional treatment options with your physician
b. Classes of prescription drugs are known to reduce cholesterol levels
c. Questions have been raised about the safety of these medications, i.e.
(Statins, Zetia)
8
ANSWERS TO FIGURE QUESTIONS

Figure 6.4 What is the basic structural difference between a polyunsaturated FA and a
monounsaturated FA?
A monounsaturated fatty acid has two neighboring carbons with the carbon chain that each lacks a
hydrogen atom. A polyunsaturated fatty acid has more than one double bond in the carbon chain.
Figure 6.5 How does the cist type of double bond affect the type of this fatty acid molecule?
The cis type of bends prevents the molecules from being arrange tightly together and forming solids.
Figure 6.8 How does the shape of a trans fatty acid differ from the shape of a cis type of unsaturated
fatty acid?
The trans structure enables the carbon chain to be relatively straight, compared to other types of
unsaturated fatty acids.
Figure 6.9 Why do your cells need cholesterol?

Cholesterol is a component of cell membranes. Your brain cells contain high amounts of cholesterol.
Cholesterol produces vitamin D, and steroid hormones such as estrogen and testosterone. The liver uses
cholesterol to make bile salts.
Figure 6.10 What is the major structural component of cell membranes?

Cell membranes are comprised of a double layer that is mostly phospholipids.
Figure 6.12 What is the primary lipid that’s stored in fat cells?
Triglycerides are stored in adipose cells.
Figure 6.13 Why are clots that form in the carotid arteries dangerous?
A stroke can happen when a clot blocks an artery in the brain, and brain cells that are nourished by the
blood vessels die.
Figure 6.15 Why is oxidized LDL cholesterol harmful?

Oxidized LDL is taken up by the plaque-forming arterial cells.
9
RESPONSES TO “CONSIDER THIS …” QUESTIONS

1. Answers will vary according to the student’s results of the heart attack risk calculator. Steps to
reduce the risk of atherosclerosis include replacing saturated fat and trans fat with
polyunsaturated and monounsaturated fat, and adopting the other recommendations listed in
section 6.3c.
2. Students who avoid eating fried foods and purchase low-fat products should mention their risk
of CVD. Students don’t care about reducing the fat content of their foods may not be concerned
about their fat intake, because they don’t think they’re at risk for CVD.
3. Answers will vary, but the meal should include foods from the five major food groups of
MyPlate, provide 700 to 900 kcal, and supply 25% to 35% of energy from fat.
4. Answers will vary but the student should identify sources of saturated and trans fats in his/her
diet, such as beef, whole-fat dairy foods, stick margarine, and baked goods. The student should
also identify sources of unsaturated fat and explain how he/she would use these fats to replace
foods that are rich sources of saturated and trans fat.
5. Answers will vary but should include information about risky lifestyles, such as the use of
tobacco products and alcohol-containing beverages; excess intake of salt, saturated fat, and
trans fat; and lack of physical activity.
HELPFUL TEACHING IDEAS

1. Bring in samples and/or package labels of foods that contain fat replacers and regular products.
Allow students to taste the different products and ask students to compare the tastes of
reduced-fat products to regular products. Using the food labels, have students examine the
differences in total fat, saturated fat, trans fat, sugars, and sodium between reduced-fat and
regular products
2. Ask students to recall their most recent meal. Have students outline the general pathway of
digestion, absorption, and metabolism taken by the lipids from that meal
3. What can be done to decrease the impact of binge drinking on college campuses? Have students
research this topic by reading articles and interviewing students, campus administrators, local
business owners, etc. Allow time for students to present their ideas to the class
4. Have students prepare a poster, brochure, or public service announcement to inform their peers
about alcohol poisoning or alcohol abuse. Ask students to distribute the information on campus
10
5. What is a “fat tax?” Have students research this topic and come to class prepared to debate the
usefulness of such a tax
6. Present students with the one-day intake of a “typical” college student and have them make
modifications to improve the profile of fat intake
IN A NUTSHELL
First, ask your class to review the learning outcomes at the beginning of each module. Then, review this
section with your class after you have completed the unit. Highlight the key points of each module,
making sure to relate the learning outcomes with the key points highlighted in the In a Nutshell section.
WHATS’ IN YOUR DIET and TEST YOURSELF

Use these sections/materials as in-class exercises or homework assignments. Discuss with the students
the best practices and strategies for taking test on this units’ materials.
www.mcgrawhillconnect.com.
Demonstrate at the beginning of the semester the McGraw-Hill Connect Web site (see note below).
FOR ADDITIONAL HELP IN STUDYING THIS UNIT, PLEASE VISIT www.mcgrawhillconnect.com. Enhance
your study of nutrition and this unit with a wealth of proven resources available on
connectPlus®Nutrition! Ask your instructor how to get access to SmartBook, the dietary analysis
software NutrtionCalc Plus, and more from the LearnSmart Advantage suite of products.
11
STUDENT ASSIGNMENT
Cardiac Case Study
Jacob is a 58-year-old male salesman who spends a great deal of time traveling for his job. He usually
eats toaster pastries or doughnuts on the go for breakfast, dines regularly at fast food restaurants for
lunch, and eats a big, home-cooked dinner when he returns home after work. He also smokes two packs
of cigarettes per day, drinks 2–3 cans of beer while watching television after dinner, and does not
exercise regularly. Last week, Jacob visited his doctor to talk about the chest pains and shortness of
breath he’s been experiencing lately. At this visit, his height was 5’8” and his weight was 256 lbs. His
doctor made some blood measurements and told him he must make some lifestyle changes to reduce
his high cholesterol levels and high blood pressure. The results of his blood measurements are displayed
below.
Lab Results
Test Result Units

Triglycerides 466 mg/dl
Cholesterol 257 mg/dl
HDL Cholesterol 40 mg/dl
LDL Cholesterol 139 mg/dl
TChol:HDL 6
1. What risk factors for CVD can you identify for Jacob?
2. How could Jacob modify his food choices at breakfast?
3. How could Jacob modify his food choices at lunch?
4. Based on what you’ve learned about alcohol use, what would you tell Jacob to change about his
drinking habits?
5. Besides altering his intake of dietary lipids, what other lifestyle modifications should Jacob make
to reduce his risk for CVD?
12
Another random document with
no related content on Scribd:
36
Ingersoll’s History, i. 120.
37
Serurier to Bassano, July 21, 1813; Archives des Aff. Étr. MSS.
38
National Intelligencer, July 17, 20, 22, 1813.
39
Madison to Gallatin, Aug. 2, 1813; Works, ii. 566.
40
Executive Journal, ii. 388.
41
Monroe to Jefferson, June 28, 1813; Adams’s Gallatin, p. 484.
42
Monroe to Jefferson, June 28, 1813; Adams’s Gallatin, p. 484.
Cf. Madison to the Senate, July 6, 1813; Executive Journal, ii.
381.
43
Hanson to Pickering, Oct. 16, 1813; Pickering MSS.
44
Harrison to Eustis, Aug. 10, 1812; Dawson, p. 273.
45
46
47
Dawson, p. 296.
48
Winchester to the “National Intelligencer,” Sept. 16, 1816.
49
Eustis to Harrison, Sept. 17, 1812; Dawson, p. 299. Eustis to
Governor Shelby, Sept. 17, 1812. McAffee, p. 117.
50
Dawson, p. 312.
51
McAffee, p. 184.
52
Armstrong to Harrison, April 4, 1813; Armstrong’s Notices, i.
245.
53
Harrison to Secretary of War, Jan. 4, 1813; Dawson, p. 337.
54
Dawson, p. 333. Armstrong’s Notices, i. 63, 86.
55
Dawson, p. 454.
56
Harrison to the Secretary of War, Jan. 4, 1813; Dawson, p.
339.
57
339.
58
339.
59
339.
60
Winchester to the “National Intelligencer,” Sept. 16, 1817;
Major Eves’s Statement; Armstrong’s Notices, i. 203. Cf.
Dawson, p. 443.
61
Winchester’s Statement; Armstrong’s Notices, i. 197.
62
McAffee, p. 230.
63
McAffee, p. 237.
64
65
Winchester to the “National Intelligencer,” Dec. 13, 1817.
66
67
James, i. 185; Richardson, p. 74.
68
Richardson, p. 75.
69
70
71
Harrison to the Secretary of War, Jan. 26, 1813; Official
Letters, p. 125.
72
Harrison to Governor Meigs, Jan. 19, 1813; “National
Intelligencer,” Feb. 11, 1813.
73
McAffee, p. 210; Armstrong’s Notices, i. 200.
74
Harrison to the Secretary of War, Feb. [Jan.] 20, 1813; MSS.
War Department Archives.
75
McAffee, p. 233.
76
Dawson, p. 364.
77
Life of Sir George Prevost; App. xxv. p 74. Christie, ii. 115.
78
Return of the whole of the troops engaged at Frenchtown, Jan.
22, 1813; MSS. Canadian Archives, c. 678, p. 18.
79
Christie, ii. 69; James, i. 186; Richardson, p. 75.
80
Proctor’s Report of Jan. 25, 1813; James, i. 418.
81
James, i. 185, 186.
82
Return, etc.; MSS. Canadian Archives, c. 648, p. 18.
83
Richardson, p. 76.
84
Statement of Madison, March 13, 1813; Niles, iv. 83.
85
Richardson’s War of 1812, p. 79.
86
Dawson, p. 362.
87
Dawson, p. 356.
88
Armstrong’s Notices, i. 85.
89
Dawson, p. 370.
90
McAffee, p. 240.
91
Dawson, p. 375.
92
Dawson, p. 373.
93
Armstrong’s Notices, i. 242.
94
Dawson, p. 337.
95
Proctor’s Report of May 4, 1813; Richardson, p. 94; James, i.
196, 429.
96
Lossing, p. 486, note.
97
Richardson, p. 86; James, i. 198.
98
Harrison to Armstrong, May 13, 1813; MSS. War Department
Archives.
99
Richardson, pp. 87, 88. Harrison to Armstrong, May 9, 1813;
MSS. War Department Archives.
100
Richardson, p. 88.
101
Harrison to Armstrong, May 13, 1813; MSS. War Department
Archives.
102
Proctor’s Report of May 14, 1813; James, i. 428; Richardson,
pp. 93, 94.
103
Prevost to Proctor, July 11, 1813; Armstrong’s Notices i. 228.
104
Richardson, p. 111.
105
James, i. 264, 265; Richardson, p. 104; Christie, p. 117.
106
Dawson, p. 408.
107
McAffee, p. 322.
108
McAffee, p. 323.
109
Governor Duncan’s Report, 1834; Armstrong’s Notices, i. 230.
110
Dawson, p. 408.
111
Richardson, p. 105.
112
Proctor to Prevost, Aug. 9, 1813; MSS. Canadian Archives.
113
Life of Prevost, p. 106, note.
114
Governor Duncan’s Report, 1834; Armstrong’s Notices, i. 230.
115
Richardson, p. 104.
116
James, ii. 264.
117
Dawson, p. 407; McAffee, p. 302.
118
Armstrong’s Notices, i. 166, note.
119
Harrison to Armstrong, March 17, 1813; Notices, i. 242.
120
Richardson, p. 110; James, Naval Occurrences, p. 285.
121
Barclay’s Report of Sept. 12, 1813; James, Naval
Occurrences. Appendix, no. 54.
122
McAffee, p. 334.
123
Harrison to Meigs, Oct. 11, 1813; Official Letters, p. 239.
124
Armstrong, i. 171, note; McAffee, p. 286.
125
R. M. Johnson to Armstrong, Dec. 22, 1834; Armstrong, i. 232.
126
Perry to Secretary Jones, Sept. 24, 1813; Official Letters, p.
215.
127
James, i. 269.
128
Richardson, p. 119.
129
Harrison to Meigs, Oct. 11, 1813; Official Letters, p. 239.
130
Richardson, pp. 126, 133, 134.
131
Perry to Secretary Jones, Sept. 27, 1813; Official Letters, p.
220.
132
Harrison to Armstrong, Sept. 27, 1813; Dawson, p. 421.
133
Harrison to Armstrong, Oct. 9, 1813; Official Letters, p. 233.
134
Report of Oct. 23, 1813; MSS. British Archives. Lower Canada,
vol. cxxiii.
135
Richardson, pp. 133, 134.
136
Harrison’s Report, Oct. 9, 1813; Official Letters, p. 234.
137
Narrative of Lieutenant Bullock, Dec. 6, 1813; Richardson, p.
137.
138
Proctor’s Report of Oct. 23, 1813; MSS. British Archives.
139
Richardson, pp. 122, 139.
140
Richardson, p. 136.
141
James, i. 278.
142
Report of Lieutenant Bullock, Dec. 6, 1813; Richardson, p.
140.
143
Harrison’s Report of Oct. 9, 1813; Official Letters, p. 233.
144
R. M. Johnson to Armstrong, Dec. 22, 1834; Armstrong’s
Notices, i. 232.
145
Report of Lieutenant Bullock, Dec. 6, 1813; Richardson, p.
140.
146
Richardson, p. 136.
147
R. M. Johnson to Armstrong, Nov. 21, 1813; MSS. War
Department Archives.
148
Richardson, p. 125. Lewis Cass to Armstrong, Oct. 28, 1813;
MSS. War Department Archives.
149
Return of Right Division, Richardson, p. 129.
150
Prevost to Bathurst, Feb. 14, 1815; MSS. British Archives.
151
W. H. Robinson to Prevost, Aug. 27, 1814; MSS. British
Archives.
152
Prevost to Bathurst, Aug. 27, 1814; MSS. British Archives,
Lower Canada, vol. cxxviii. no. 190.
153
James, i. 140.
154
Report of Major Macdonnell, Feb. 23, 1813; James, i.
Appendix no. 16.
155
State Papers, Military Affairs, i. 608.
156
Armstrong to Dearborn, Feb. 10, 1813; Armstrong’s Notices, i.
221.
157
Note presented to Cabinet, Feb. 8, 1813; Wilkinson’s Memoirs,
iii. Appendix xxvi.; State Papers, Military Affairs, i. 439.
158
State Papers; Military Affairs, i. 440.
159
Distribution of Forces in Canada; Canadian Archives, Freer
Papers, 1812–1813, p. 47.
160
Dearborn to Armstrong, March 9, 1813; State Papers, Military
Affairs, i. 441.
161
Dearborn to Armstrong, March 9, 1813; State Papers, Military
Affairs, i. 442.
162
163
Armstrong to Dearborn, April 19, 1813; State Papers, Military
Affairs, i. 442.
164
165
James, i. 143, 149.
166
Letter of Dearborn, Oct. 17, 1814; Niles, viii. 36.
167
Niles, iv. 238.
168
Table of Land Battles; Niles, x. 154.
169
Dearborn to Armstrong, April 28, 1813; State Papers, Military
Affairs, i. 443.
170
Dearborn to Armstrong, May 13, 1813; State Papers, Military
Affairs, i. 444.
171
James, i. p. 151.
172
Vincent to Sir George Prevost, May 28, 1813; James, i. 407;
Appendix no. 21.
173
Return of killed, etc.; James, i. 410.
174
Morgan Lewis to Armstrong, July 5, 1813; MSS. War
175
James, i. 203.
176
Armstrong to Dearborn, June 19, 1813; State Papers, Military
Affairs, i. 449.
177
Table of land battles; Niles, x. 154.
178
Morgan Lewis to Armstrong, June 14, 1813; Official Letters, p.
165. Chandler to Dearborn, June 18, 1813; Official Letters, p.
169.
179
Vincent to Prevost, June 6, 1813; James, i. p. 431.
180
Chandler’s Report of June 18, 1813; State Papers, Military
Affairs, i. p. 448.
181
Report of Colonel Harvey, June 6, 1813; Canadiana, April,
1889. Report of General Vincent, June 6, 1813; James, i. p.
431.
182
Morgan Lewis to Armstrong, June 14 (8?), 1813; Official
Letters, p. 165.
183
184
185
186
187
188
Morgan Lewis to Armstrong, July 5, 1813; MSS. War
189
Memoir of Dearborn, etc., compiled by Charles Coffin, p. 139.
190
Court of Inquiry on Colonel Boerstler, Feb. 17, 1815; Niles x.
19.
191
James, i. 216.
192
Dearborn to Armstrong, June 25, 1813; State Papers, Military
Affairs; i. 449.
193
James, i. 165; Colonel Baynes to Prevost, May 30, 1813;
James, i. 413.
194
Report of Sir George Prevost, June 1, 1813; MSS. British
Archives.
195
Prevost to Bathurst, June 1, 1813; MSS. British Archives.
Prevost’s Life, p. 82, 83.
196
James, i. 165, 166. Brenton to Freer, May 30, 1813; MSS.
Canadian Archives, Freer Papers, 1812–1813, p. 183.
197
Report of Colonel Baynes, May 30, 1813; James, i. 413.
198
Brown to Dearborn, July 25, 1813; Dearborn MSS.
199
Prevost’s Report of June 1, 1813; MSS. British Archives.
200
James, i. 175.
201
Report of Colonel Baynes, May 30, 1813; James, i. 413.
202
Brenton to Freer, May 30, 1813; MSS. Canadian Archives.
Freer Papers, 1812–1813.
203
Quarterly Review, xxvii. 419; Christie, ii. 81; James, i. 177.
204
Brown’s Report of June 1, 1813; Niles, iv. 260.
205
Brown to Dearborn, July 25, 1813; Dearborn MSS.
206
James, i. 165.
207
Return, etc.; James, i. 417.
208
Baynes’s Report of May 30, 1813; James, i. 413.
209
Strictures on General Wilkinson’s Defence; from the Albany
“Argus.” Niles, ix. 425.
210
Armstrong to Wilkinson, March 10, 1813; Wilkinson’s Memoirs,
iii. 341.
211
Armstrong to Wilkinson, March 12, 1813; Wilkinson’s Memoirs,
iii. 342.
212
Autobiography, p. 94, note.
213
Strictures; Niles, ix. 425.
214
Wilkinson, to Armstrong, May 23, 1813; Wilkinson’s Memoirs,
iii. 341.
215
Armstrong’s Notices, ii. 23.
216
217
Scott’s Autobiography, p. 50.
218
Scott’s Autobiography, p. 36.
219
Hampton to Armstrong, Aug. 23, 1813; Wilkinson’s Memoirs,
iii. Appendix xxxvi.
220
Memorandum by Armstrong, July 23, 1813; Wilkinson to
Armstrong, Aug. 6, 1813; State Papers, Military Affairs, i. 463;
221
Armstrong to Wilkinson, Aug. 8, 1813; State Papers, Military
Affairs, i. 464.
222
223
Wilkinson’s Memoirs, iii. Appendix xxxv.
224
Hampton to Armstrong, Aug. 23, 1813; Memoirs, iii. Appendix
xxxvi.
225
Wilkinson’s Memoirs, iii. 358.
226
Hampton to Armstrong, Aug. 31, 1813; MSS. War Department
Archives. Armstrong to Wilkinson, Sept. 6, 1813; Wilkinson’s
Memoirs, iii. Appendix xxxvii.
227
Armstrong’s Notices, ii. 33; Memorandum of July 23, 1813;
228
Minutes, etc.; Wilkinson’s Memoirs, iii. Appendix no. 1.
229
Wilkinson to Swartwout, Aug. 25, 1813; Wilkinson’s Memoirs,
iii. 51.
230
Cf. Wilkinson to Armstrong, Oct. 19, 1813; State Papers,
Military Affairs, i. 472.
231
Armstrong to Wilkinson, Sept. 6, 1813; Wilkinson’s Memoirs, iii.
Appendix xxxvii.
232
Testimony of Brigadier-General Boyd; Wilkinson’s Memoirs, iii.
80.
233
234
235
236
Wilkinson’s Memoirs, iii. 190; Paper A, note.
237
Armstrong to Hampton, Oct. 16, 1813; Wilkinson’s Memoirs, iii.
361.
238
Armstrong to Wilkinson, Oct. 19, 1813; State Papers, Military
Affairs, i. 472.
239
Wilkinson to Armstrong, Oct. 19, 1813; State Papers, Military
Affairs, i. 472.
240
241
Armstrong to Swartwout, Oct. 16, 1813; Wilkinson’s Memoirs,
iii. 70.
242
Council of War, Nov. 8, 1813; Wilkinson’s Memoirs, iii.
Appendix xxiv. Report of Adjutant-General, Dec. 1, 1813,
Appendix vii.
243
Wilkinson to Armstrong, Oct. 28, 1813; MSS. War Department
Archives.
244
General Order of Encampment; Wilkinson’s Memoirs, iii. 126;
Order of October 9, Appendix iii.
245
Minutes etc.; Wilkinson’s Memoirs, iii. Appendix xxiv.
246
Armstrong to Wilkinson, Oct. 27, 1813; Wilkinson’s Memoirs,
iii. Appendix xli.
247
Armstrong to Wilkinson, Oct. 30, 1813; State Papers, Military
Affairs, i. 474.
248
Armstrong to Wilkinson, Nov. 12, 1813; State Papers, Military
Affairs, i. 474.
249
Journal etc.; State Papers, Military Affairs, i. 477.
250
Evidence of General Boyd; Wilkinson’s Memoirs, iii. 84;
Evidence of Doctor Bull; Wilkinson’s Memoirs, iii. 214.
251
252
Autobiography, pp. 93, 94.
253
Wilkinson’s Defence, Memoirs, iii. 451; Ripley’s Evidence,
254
Evidence of General Boyd; Wilkinson’s Memoirs, iii. 85.
255
Wilkinson to Armstrong, Nov. 18, 1813; Niles, v. 235.
256
Evidence of Colonel Walbach; Wilkinson’s Memoirs, iii. 151.
257
James, i. 323–325, 467.
258
Return, etc., State Papers, Military Affairs, i. 476.
259
Morrison’s Report of Nov. 12, 1813; James, i. 451.
260
Journal, Nov. 11, 1813; State Papers, Military Affairs, i. 478.
261
Evidence of Colonel Walbach; Wilkinson’s Memoirs, iii. 145;
Evidence of Colonel Pinkney, iii. 311.
262
Evidence of Brigadier-General Boyd; Wilkinson’s Memoirs, iii.
91.
263
James, i. 242; Christie, ii. 94.
264
Wilkinson to Armstrong, Aug. 30, 1813; State Papers, Military
Affairs, i. 466.
265
Armstrong to Hampton, Sept. 28, 1813; State Papers, Military
Affairs, i. 460. Cf. Armstrong’s Notices, ii. 25.
266
267
Prevost to Bathurst, Oct. 8, 1813; MSS. British Archives.
268
Weekly General Return, Sept. 15, 1813; MSS. Canadian
Archives, Freer Papers, 1813, p. 35.
269
Cf. Wilkinson’s Memoirs, iii. Appendix xxiv.; Council of War,
Nov. 8, 1813; Wilkinson’s Defence, Memoirs, iii. 449.
270
Hampton to Armstrong, Oct. 12, 1813; State Papers, Military
Affairs, i. 460.
271
James, i. 307.
272
Hampton to Armstrong, Nov. 1, 1813; State Papers, Military
Affairs, i. 461.
273
Prevost to Bathurst, Oct. 30, 1813; James, i. 462.
274
Hampton to Armstrong, Nov. 1, 1813; State Papers, Military
Affairs, i. 461.
275
Hampton to Armstrong, Nov. 1, 1813; Wilkinson’s Memoirs iii.
Appendix lxix.
276
Wilkinson to Hampton, Nov. 6, 1813; State Papers, Military
Affairs, i. 462.
277
Hampton to Wilkinson, Nov. 8, 1813; State Papers, Military
Affairs, 462.
278
Wilkinson to Hampton; Wilkinson’s Memoirs, iii. Appendix v.
Wilkinson to Armstrong, Nov. 24, 1813; State Papers, Military
Affairs, i. 480.
279
Wilkinson to Armstrong, Nov. 17, 1813; State Papers, Military
Affairs, i. 478.
280
281
Wilkinson’s Memoirs, iii. 362, note.
282
McClure to Armstrong, Dec. 10, 1813; State Papers, Military
Affairs, i. 486.
283
Armstrong to McClure, Oct. 4, 1813; State Papers, Military
Affairs, i. 484.
284
Wilkinson to Armstrong, Sept. 16, 1813; Sept. 20, 1813; State
Papers, Military Affairs, i. 467, 469.
285
Armstrong to McClure, Nov. 25, 1813; State Papers, Military
Affairs, i. 485.
286
McClure to Armstrong, Dec. 10 and 13, 1813; State Papers,
Military Affairs, i. 486.
287
James, ii. 77.
288
McClure to Armstrong, Dec. 22, 1813; State Papers, Military
Affairs, i. 487.
289
Christie, ii. 140.
290
James, ii. 20, 21.
291
James, ii. 23.
292
Christie, ii. 143; Niles, v. 382.
293
Parton’s Jackson, i. 372.
294
Monroe to Pinckney, Jan. 13, 1813; MSS. War Department
Records.
295
Monroe to Wilkinson, Jan. 30, 1813; MSS. War Department
Records.
296
Annals of Congress, 1812–1813, p. 124.
297
Annals of Congress, 1812–1813, p. 127.
298
Act of Feb. 12, 1813; Wilkinson’s Memoirs, iii. 339.
299
300
Armstrong to Jackson, March 22, 1813; MSS. War Department
Records.
301
Armstrong to Pinckney, Feb. 15, 1813; MSS. War Department
Records.
302
Armstrong to Pinckney, March 7, 1813; MSS. War Department
Records.
303
Gallatin’s Works, i. 539, note.
304
Gallatin to Monroe, May 2, 1813; Gallatin’s Writings, i. 539.
305
Monroe to Gallatin, May 5, 1813; Gallatin’s Writings, i. 540.
306
Monroe to Gallatin, May 6, 1813; Gallatin’s Writings, 1. 542.
307
Gallatin to Monroe, May 8, 1813; Gallatin’s Writings, i. 544.
308
Armstrong to Wilkinson, Feb. 16, 1813; Wilkinson’s Memoirs,
iii. 339.
309
Minutes of a Council of War, Aug. 4, 1813; Wilkinson’s
Memoirs, i. 498–503.
310
Eustis to Wilkinson, April 15, 1812; Wilkinson’s Memoirs, i.
495.
311
Wilkinson’s Memoirs, i. 507–522.
312
Armstrong to Wilkinson, May 22, 1813; Wilkinson’s Memoirs, i.
521.
313
Armstrong to Wilkinson, May 27, 1813; MSS. War Department
Records.
314
Hawkins’s Sketch, p. 24.
315
U. S. Commissioners to Governor Irwin, July 1, 1796; State
Papers, Indian Affairs, i. 611.
316
Talk of the Creek Indians, June 24, 1796; State Papers, Indian
Affairs, i. 604.
317
Life of Sam Dale, p. 59.
318
Hawkins to the Creek Chiefs, June 16, 1814; State Papers,
Indian Affairs, i. 845.
319
Report of Alexander Cornells, June 22, 1813; State Papers,
Indian Affairs, i. 845, 846.
320
Hawkins to General Pinckney, July 9, 1813; State Papers,
321
Hawkins to the Creek Chiefs, March 29, 1813; State Papers,
322
Hawkins to Armstrong, Aug. 23, 1813; State Papers, Indian
Affairs, i 851.
323
324
Letter from Kaskaskias, Feb. 27, 1813; Niles, iv. 135.
325
Hawkins to the Creek Chiefs, March 29, 1813; State Papers,
326
Hawkins to Armstrong, March 25, 1813; State Papers, Indian
Affairs, i. 840.
327
Report of the Big Warrior, April 26, 1813; State Papers, Indian
Affairs, i. 843.
328
Report of Nimrod Doyell, May 3, 1813; State Papers, Indian
Affairs, i. 843.
329
330
Talosee Fixico to Hawkins, July 5, 1813; State Papers, Indian
Affairs, i. 847.
331
Hawkins to Armstrong, July 20, 1813; State Papers, Indian
Affairs, i. 849.
332
Hawkins to Armstrong, Aug. 23, 1813; State Papers, Indian
Affairs, i. 851.
333
Carson to Claiborne, July 29, 1813; Life of Dale, p. 78.
334
Hawkins to Floyd, Sept. 30, 1813; State Papers, Indian Affairs,
i. 854.
335
Pickett’s Alabama, ii. 264.
336
Life of Dale, 106.
337
Hawkins to Armstrong, July 20, 1813; State Papers, Indian
Affairs, i. 849.
338
Hawkins to Floyd, Sept. 30, 1813; State Papers, Indian Affairs,
i. 854.
339
Big Warrior to Hawkins, Aug. 4, 1813; State Papers, Indian
Affairs, i. 851.
340
Report of General Coffee, Nov. 4, 1813; Niles, v. 218.
341
Jackson to Blount, Nov. 11, 1813; Niles, v. 267.
342
343
Blount to Jackson, Dec. 22, 1813; Parton’s Jackson, i. 479,
480–484.
344
Hawkins’s Sketch, pp. 43, 44.
345
Cocke to the Secretary of War, Nov. 28, 1813; Niles, v. 282,
283.
346
Cocke to White; Parton’s Jackson, i. 451.
347
Floyd to Pinckney, Dec. 4, 1813; Niles, v. 283.
348
Pinckney to Armstrong, Dec. 28, 1813; MSS. War Department
Archives.
349
Pinckney to Jackson, Jan. 19, 1814; MSS. War Department
Archives.
350
Parton, i. 864.
351
Hawkins’s Sketch, p. 45.
352
Jackson to Pinckney, Jan. 29, 1814; Niles, v. 427.
353
354
355
Pickett’s Alabama, ii. 336.
356
Jackson to Pinckney, Jan. 29, 1814; Niles v. 427.
357
Letter from Milledgeville, March 16, 1814; “The War,” April 5,
1814.
358
Floyd to Pinckney, Jan. 27, 1814; Niles, v. 411.
359
Floyd to Pinckney, Feb. 2, 1814; Military and Naval Letters, p.
306. Hawkins to Armstrong, June 7, 1814; State Papers,
360
Pinckney to the Governor of Georgia, Feb. 20, 1814; Niles, vi.
132.
361
Pinckney to Colonel Williams, Dec. 23, 1813; MSS. War
362
363
364
Cocke’s Defence; “National Intelligencer,” October, 1852.
Parton’s Jackson, i. 455. Eaton’s Jackson, p. 155.
365
366
Col. Gideon Morgan to Governor Blount, April 1, 1814; Niles,
vi. 148.
367
Eaton’s Jackson, p. 156.
368
Jackson to Pinckney, March 28, 1814; Military and Naval
Letters, p. 319.
369
Coffee to Jackson, April 1, 1814; Niles, vi. 148.
370
Colonel Morgan to Governor Blount, April 1, 1814; Niles, vi.
148.
371
Jackson to Governor Blount, March 31, 1814; Niles, vi. 147.
372
Jackson to Governor Blount, April 18, 1814; Niles, vi. 212. April
25, 1814; Niles, vi. 219.
373
Hawkins to Pinckney, April 25, 1814; State Papers, Indian
Affairs, i. 858.

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3. Digesting Fat (E.C. 6.2)

III. Cardiovascular Disease: Major Killer of Americans (Module 6.3)

b. Atherosclerosis can begin when something in the bloodstream, such as

D. Assessing Your Risk of Atherosclerosis

ANSWERS TO FIGURE QUESTIONS

Figure 6.9 Why do your cells need cholesterol?

Figure 6.10 What is the major structural component of cell membranes?

Figure 6.15 Why is oxidized LDL cholesterol harmful?

RESPONSES TO “CONSIDER THIS …” QUESTIONS

HELPFUL TEACHING IDEAS

WHATS’ IN YOUR DIET and TEST YOURSELF

Test Result Units

2. How could Jacob modify his food choices at breakfast?

3. How could Jacob modify his food choices at lunch?

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