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UKY Stephenson DHN 212 Exam with correct answers 2024
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Why are fats important in cooking and in the body? correct answers In cooking: give food flavor, texture, appearance, mouthfeel, & emulsifier In the body: energy source, insulation, cushion, part of cell membrane, can be made into other substances (bile) Are lipids organic? correct answers Ye...

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  • August 24, 2024
  • 8
  • 2024/2025
  • Exam (elaborations)
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  • uky stephenson dhn 212 exam

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  • UKY Stephenson DHN 2
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UKY Stephenson DHN 212 Exam

Why are fats important in cooking and in the body? correct answers In cooking: give
food flavor, texture, appearance, mouthfeel, & emulsifier
In the body: energy source, insulation, cushion, part of cell membrane, can be made
into other substances (bile)

Are lipids organic? correct answers Yes (Carbon, Hydrogen, & Oxygen)

What are the three general categories of lipids? correct answers Triglycerides,
Phospholipids, & Sterols

Describe the parts of a triglyceride. correct answers Glycerol + 3 Fatty Acids

Compare and contrast the general characteristics of saturated and unsaturated fatty
acids- structures, sources, & health effects: correct answers Saturated: consist of
SINGLE bonds; sources are butter and coconut oil; excessive consumption is not good
because of their association with atherosclerosis and heart diseases; they increase LDL
or bad cholesterol; they are often SOLID at room temp.

Unsaturated: consist of at least 1 DOUBLE bond; there is monounsaturated (MUFA)
which is the most recommended and polyunsaturated. Sources are olive oil, canola oil,
and vegetable oil. They are considered good to eat if you're watching your cholesterol
and they are high in antioxidants; they increase HDL or good cholesterol.

In general terms, describe the FA composition of canola oil, olive oil, butter fat, and
coconut oil: correct answers Canola oil and olive oil are monounsaturated fatty acids.
They contain one double bond. Butter fat and coconut oil are saturated fatty acids and
contain only single bonds.

Draw the structure of an 18-carbon saturated FA. correct answers Ch3-(CH2)16-COOH

What are the health benefits of consuming omega-3 fatty acids? correct answers
Reduce risk for heart disease, depression, dental disease, arthritis, and others; they
improve immune function and brain development in infants.

What are food sources of omega-3 FA? correct answers Fish (salmon, tuna), canola
oil, soybeans, flaxseed, walnuts, wheat germ, breast milk

What advice do you have about including fish in the diet? correct answers Aim for 2-3
servings per week; use a variety of farmed versus wild

What is a potential concern with excessive fish intake? correct answers Mercury toxicity

, How is a trans-fat different than a saturated fat? How are most trans-fats made? What is
their effect on health? correct answers A "trans" fat is bonding in "trans" configuration;
most are a result of a hydrogenation process (chemical processing that takes an oil and
makes it a solid); they are not good for you- just as bad as saturated if not worse.

How is the structure of a phospholipid different that that of a TG? correct answers A
phospholipid is similar to a triglyceride accept for one of the FA chains is replaced by a
group containing phosphorus.

What are the key functions of PL? correct answers They are part of cell membranes
and act as emulsifiers (help water and oil mix)- good for salad dressing, mayonnaise

What are examples of sterols? correct answers Vitamin D, bile, some hormones;
cholesterol

Why is cholesterol important to the body? correct answers It is important in the
structure of brain and nerve cells; too much increases risk for heart disease

Where is cholesterol made in the body and how much does this contribute to a person's
total blood cholesterol levels? correct answers Cholesterol is made in the liver (2/3) and
consumed in diet (only animal foods); too much cholesterol increases ones risk for heart
disease

Be familiar with the steps in the process of lipid digestion and absorption (from handout
and diagram in textbook): correct answers Most digestion and absorption occurs in the
SMALL INTESTINE.
1. TG detected in duodenum, BILE is released from gallbladder. Bile emulsifies fat
droplets.
2. PANCREATIC LIPASE is secreted from the pancreas.
3. PANCREATIC LIPASE breaks FA's off the TG backbone.
4. Glycerol, FA, and MG (monoglycerides) are major products of lipid digestion.
5. Packaged as micelle for transport of lipids to end of absorptive cell.
6. Absorptive cells remove end products of lipid digestion.
7. MG and FA combine to become TG.
8. Absorptive cells package the TG with some cholesterol and coats the particle with
protein and phospholipid to form chylomicron.

What is the function of all lipoproteins? correct answers Lipid transport

What are the four parts to a lipoprotein? correct answers Phospholipid, Protein,
Cholesterol, Triglyceride

What are the major classes of lipoproteins? correct answers Chylomicrons, Very-low-
density lipoproteins (VLDL), Low-density lipoproteins (LDL), High-density lipoproteins
(HDL)

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