Lipids

Question 1

triglycerides

Answer 1

chemical form of most fat in food and in the body

Question 2

saturated fatty acid

Answer 2

raises “bad” LDL cholesterol

Question 3

trans-fatty acids

Answer 3

used to increase shelf life in foods; raises bad and lowers good cholesterols

Question 4

unsaturated fatty acid

Answer 4

increases “good” LDL cholesterol; decreases risk of heart disease

Question 5

monounsaturated fatty acid

Answer 5

lipid missing one hydrogen; one double bond

Question 6

polyunsaturated fatty acid

Answer 6

lipids with more than one point of unsaturation

Question 7

monounsaturated lipid sources

Answer 7

olive oil
avocados
peanuts

Question 8

polyunsaturated lipid sources

Answer 8

sunflower oil
soy oil
omega-3s (fish, flax)

Question 9

saturated lipid sources

Answer 9

meat
coconut
dairy

Question 10

functions of lipids

Answer 10

cellular membrane
precursor to hormones
cellular signals
nutrient regulation
protecting organs
insulates the body
prolonges digestion
helps with satiety