What are the 3 main classes of lipids? correct answers triglycerides: the most common type of lipid in food and the body
phospholipids: for example, in cell membranes
sterols: include cholesterol, vitamin D, some hormones.
what is the main form of fat in the diet and the major storage form of...
What are the 3 main classes of lipids? correct answers triglycerides: the most common
type of lipid in food and the body
phospholipids: for example, in cell membranes
sterols: include cholesterol, vitamin D, some hormones.
what is the main form of fat in the diet and the major storage form of fat in the body?
correct answers triglycerides
what 2 types of molecules (and how many of each) join together to forma triglyceride?
correct answers glycerol + 3 fatty acids
explain what is meant by saturated, monounsaturated, and polyunsaturated when
referring to fatty acids. correct answers monounsaturated: fatty acids have 1 double
bond between carbons
polyunsaturated: fatty acids have 2 or more double bonds between carbons
saturated: no double bonds
omega-3 fatty acids correct answers have the 1st double bond after the 3rd carbon,
counting from the methyl (CH3) group
omega-6 fatty acid correct answers have the 1st double bond after 6th carbon, counting
from the methyl group
which type of fatty acids (saturated or unsaturated) tend to make fats solid at room
temperature? correct answers saturated: saturated with hydrogens
unsaturated: not saturated with hydrogen, can hold more hydrogen
which types of fatty acids (saturated/unsaturated) tend to make fats liquid soft at room
temperature correct answers saturated fatty acids stack together, make fats solid at
room temperature: animal fat, bacon grease, lard, chicken fat, butter
unsaturated fatty acids: dont stack neatly, making fats soft or liquid at room
temperature: avocado, fatty fish, nuts and seeds, olives, vegetable oils.
what is hydrogenation, and why is this done to the oils in processed foods? correct
answers hydrogenation produces trans-fatty acids; "trans-fat" are oils to which H atoms
have been added.
where does most chemical digestion and absorption of fats occur? correct answers
small intestine
, 10. What role does bile have in fat digestion? What do lipases from the pancreas do to
digest fats? correct answers - Emulsifies fat, breaks fat into small fat globules so
enzymes can act better.
- Break triglycerides into glycerol and fatty acids.
10. Which lipids are absorbed without further digestion? correct answers - Cholesterol,
fatty acids, glycerol, medium chain triglycerides (MCT), monoglycerides
14. What are the main functions of lipids in the body?
- The omega-3 fatty acids DHA and EPA are important for:
- Normal growth
- Brain development
- Cognitive development
- Health of retinas in eyes
- Visual acuity
- Provide energy
- Part of adipose tissue: Energy reserve, insulation, shock absorber
15. What is the role of HDL? How does it affect heart disease risk? correct answers
Liver makes it, remove cholesterol from the cells and carry it back to the live for
recycling or disposal. Lowers the effect of heart disease.
15. What are DHA and EPA? What do these do in the body? (p. 149) correct answers -
DHA: an omega-3 polyunsaturated fatty acid with 22 carbons and six double bonds;
present in fatty fish and synthesized in limited amounts in the body from linolenic acid.
- EPA: an omega-3 polyunsaturated with 20 carbons and five double bonds; present in
fatty fish and synthesized in limited amounts in the body from linolenic acid.
15. The USDA's Dietary Guidelines recommend that we eat less solid fats. What kinds
of foods give: correct answers - Butter, shortening, palm oil, fat around meat. ~ raise
blood cholesterol
15. What factors lower LDL and/or raise HDL? (see p. 147) correct answers 15. at
factors lower LDL and/or raise HDL? (see p. 147)
- Eating healthy fats, nuts seeds, lean meats, fish
- Reducing sugar
- exercise
15. According to the DRI and the USDA Dietary Guidelines, what is the recommended
intake of each of the following: correct answers - total fat (as % of kcalories) 20-35% of
kcalories from fat
- saturated fat (as % of kcalories) 10% of kcalories from saturated fat
- trans fat - zero or little trans fat <2 grams/day
15. If someone decides to reduce their saturated fat intake, what should they replace
the saturated fat with to lower LDL and to reduce their risk of heart disease?
(p. 153) correct answers - choose low fat dairy products and lean meats.
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