Lipids

Question 1

Triglyceride

Answer 1

three fatty acids and a glycerol

Question 2

Function of fats in foods

Answer 2

Nutrient: essential fatty acids
Energy: concentrated energy source
Transport: carry fat-soluble vitamins A, D, E, K to assist in their absorption
Sensory Appeal, appetite
Satiety: feeling full

Question 3

Function of fats in body

Answer 3

Energy stores
Muscle fuel
Padding
Insulation
Cell membranes
Raw materials: fats are converted to other compounds such as hormones, bile and vit D

Question 4

Lipids

Answer 4

Organic compound (C)
Triglycerides (3 fatty acids, 1 glyceride)

Question 5

Fatty Acids

Answer 5

Features: chain length and saturation (# of C and H)

Question 6

Fatty Acid hydrogenation

Answer 6

adding H atoms to unsaturated fats

Question 7

Types of Fatty acids

Answer 7

Saturated (beef, butter, bacon, dairy)
Monounsaturated (olive oil, avocados)
Polyunsaturated (fish, walnuts)

Most foods have more than one kind of fat

Question 8

Types of fat

Answer 8

Hydrogenation

Transfat (margarine)

Question 9

Essential fatty acids

Answer 9

Omega 6 fatty acids (linoleic acid)
Omega 3 fatty acids ([alpha linolenic acid - needs to be converted to EPA], EPA, DPA)

Most people have too much 6 and too little 3.

Question 10

Phospholipids

Answer 10

Phosphorus atom
Component of lipoproteins (emulsifiers, cell membrane structure)

Question 11

What are chylomicrons?

Answer 11

triglycerides
cholesterol
phospholipid
fat-soluble vitamins

Enter the lymph system and then blood stream and then the liver

Question 12

HDL

Answer 12

Want high amount
carries cholesterol from cells to liver