Biochem Lec Module 8

C-NSE 3, Module No.
8
Second Semester | AY 2021-2022
Course: C-NSE 3 - Lec /Biochemistry Lecture
Module: C- NSE 3 - Lecture, Module No.8: Lipids
Time Frame: Week/s No. 9 (3 hours)

Schedule of synchronous sessions: March 8, 2022
Mapped Learning Outcomes and Course Content for C-NSE 3, Module 8

Target Learning Content and Activities
Outcomes Target Competencies
Hrs. (At the close of the period Offline Online Session (TC) and Values for
allotted, students should Integration (VI)
have :) (Self-Study)
1  Recognize the
 Identify the Class Discussion: biological
characteristics importance of
and properties of Lipids: Lipids
Lipids  Importance  Describe the
 Classify the  classification different kinds of
different kinds of  physical and molecular
lipids according to structures and
chemical
structure and components
properties
modifying each
function  characteristics kinds
 structures and  Describe the
nomenclature different physical
and chemical
properties
 Recognized
different medical
conditions
associated with
lipids
Biasa: 1,2,6
Maganaca:7,8
Mayap: 14
2  identify the  Classify the  Recognize the
everyday lipid different kinds of different lipids
containing food lipids that we that are both
we consume as to usually consume beneficial and
they contain a as to they are harmful to the
good good or bad lipids body
(unsaturated),
bad (saturated) or
C-NSE 3, Module 8: Lipids Dra. Menchu C. Luzano AY 2021-22-2 Page 1 of 16

C-NSE 3, Module No.8
hydrogenated Biasa: 1,2,6

fats. Maganaca:7,8
 Identify the Mayap: 14
different medical
conditions related
to Lipids
3 hrs.
(Total
hrs.)
Content
For Self-Study this activity will be posted on the classroom)
For the self-regulated assessment of what you had learned from this Module, please
accomplish the task posted in our Google Classroom and be able to submit it on or before due the
specified date and time
Objective:
1. Classify the different kinds of lipids that we usually consume as to they are good or bad
lipids
Instruction:
a. find pictures of food packaging,
b. identify the food category (spreads, chocolate, cookies, condiments, chips etc.)
c. check the nutritional facts (usually found at the back of food packaging) then identify the
lipid (fats or oil) component
d. classify it is a good fat or bad fat (lipid)
e. write your generalization about what you have find out among those foods ready
available and ready to eat food
Food Pack Category/Type Lipids content Kinds of lipid Effects of to
(picture) (food) (identify the F.A.) Saturated, the body( good
unsaturated, poly- or bad)
unsaturated
(add more rows)
Generalization:
For the Synchronous Session

Discussion
Overview
For this six hours module we will be talking about fatty acids and lipids. knowing
their physical and chemical properties, structures and composition as well as their
classifications will help us understand better lipids and their important role.













Generalization:
Lipids are important biomolecule just like carbohydrates in the biological system.
Their structures are as complex like carbohydrates and these makes them different form
the other group. Other think that lipids are bad, indeed if they are consumed in our diet in
excessive amounts, But biologically and physiologically speaking our body needs these
fatty acids. we understood that the body is producing a naturally cholesterol. This
cholesterol serve as a precursor of many important substance like steroids, chemical
messengers and sterols. Lipids yields much energy when metabolized compare to
carbohydrates.
Assessment of Learning
For the self-regulated assessment of what you had learned from this Module, please
accomplish the task posted in our Google Classroom and be able to submit it on or before due the
specified date and time
This task will be edited before posting it in the classroom
Fill out the table below. Answer as briefly as possible, direct to the point. (30 points)
Type of Fatty Acids Description in terms of Effects on health and body

structure
Saturated Fatty acids bonded by single bonds 
Has bad effects specially if
taken excessively
 can cause many disease like
atherosclerosis
Monounsaturated fatty Posses one double bond in their Has good effect in our body. they
acids structure are called good fats it has cardio
protective effect
Polyunsaturated fatty Posses many double bonds in Has good effects into the system
acids their structure much better that saturated
because there are easier to
metabolize compare to
saturated
Hydrogenated fats Are unsaturated fatty acids that  Has bad effects to the system
posses double bonds on their because of the hardening of the
structure which are lipid content compare to its
transformed into single bonds original form which is
by hydrogenation unsaturated that has double
(introduction of hydrogen into bonds and are much easier to
the existing structure that metabolized compare to
converts them into saturated saturated

Reference:
Books
Stokern S.H. (2011) Biochemistry Philippine Reprint. Pasig, Philippines: Cengage Learning
Asia Pte.Ltd.
Nucum, Z.T. (2010) Simplified Biochemistry. Q.C. Philippines: C & E Publishing Inc.
Electronic
https://dlc.dcccd.edu/biology1-3/lipids
https://www.slideshare.net/circle4biology/3-lipids
https://www.slideshare.net/circle4biology/3-lipids
https://player.slideplayer.com/12/3377402/data/images/img6.jpg
Congratulations for having completed this Module!

See you in the next Module

Biochem Lec Module 8

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C-NSE 3, Module No.

Course: C-NSE 3 - Lec /Biochemistry Lecture

Module: C- NSE 3 - Lecture, Module No.8: Lipids

Time Frame: Week/s No. 9 (3 hours)

Mapped Learning Outcomes and Course Content for C-NSE 3, Module 8

C-NSE 3, Module 8: Lipids Dra. Menchu C. Luzano AY 2021-22-2 Page 1 of 16

hydrogenated Biasa: 1,2,6

(add more rows)

For the Synchronous Session

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This task will be edited before posting it in the classroom

Type of Fatty Acids Description in terms of Effects on health and body

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Congratulations for having completed this Module!

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