DHN 212 exam 2 study Questions with Complete Solutions

Why are fats important in cooking and in the body? Correct Answer-In cooking, they provide flavor, texture, appearance, and are emulsifiers. In the body, they insulate, serve as an energy source, are part of the cell membrane, and can be made into cholesterol for bile production. Are lipids organic? Correct Answer-Yes What are the three general categories of lipids? Correct Answer-Triglycerides, phospholipids, and sterols Describe the parts of a triglyceride. Correct Answer-1 glycerol (three carbon sugar backbone) + 3 fatty acids (MUFA, PUFA, SFA) Compare and contrast the general characteristics of saturated and unsaturated fatty acids - structures, sources, health effects. Correct Answer-Saturated: means that all the carbons on a fatty acid have a hydrogen; no double bond; increases risk for heart disease. Ex: butter, Parmesan cheese, whole milk, whipped cream. Unsaturated: liquid at room temperature; can be either monounsaturated (1 double bond) or polyunsaturated (2+ double bonds). MUFAs may decrease risk for heart disease. Ex of MUFA: olive oil, canola oil, avocado. Ex of PUFA: Omega-3 and omega-6.