Abstract
The article describes the proposal of a new content of a topic Lipids in relation to food chemistry, nutrition and diet-related disease. The topic is seen as a cross-cutting, integrated into the curriculum of the subject of chemistry at the secondary school.
Attention is drawn to the concepts that should not be missed in teaching with regard to the practical application of acquired knowledge of students in everyday life. The proposal is based on the knowledge gained from analyzes of secondary school textbooks of chemistry and biology, the requirements of modern society and recommendations recognized by dieticians and doctors.
Proposed content is the basis for the upcoming interactive learning materials for teachers and students of secondary schools.