Module 2

Question 1

Essential fatty acid deficiency

Answer 1

(not likely)
Symptoms: scaly dermatitis
excess loss of water through skin
impaired growth

Question 2

Role of fat in the diet

Answer 2

1. Source of Kcal
2. Provider of essential f.a.
3. Carries fat soluble vitamins
4. Palatability “mouth feel”

Question 3

Fatty Acid composition of fats and oils

Answer 3

Olive oil is the greatest source of mono-saturated
Coconut oil is the best source of saturated fat
Stick
Lard not as high in saturated fat as butter

Question 4

Role of fat in the body

Answer 4

Insulation
Protection: skeleton and vital organs
Energy Reserve: store of Kcal in adipose/fat cells, reduce levels only by oxidizing/burning fat.
Precursor for other biomolecules

Question 5

Eicosanoids

Answer 5

biological messengers
e.g. prostaglandins, thromboxanes
from fatty acids

Question 6

Phospholipids

Answer 6

another form of fat.
from fatty acids.

Question 7

Bile acids

Answer 7

from cholesterol.
for fat digestion.
Required for: emulsification of fat, and formation of micelles.
Reabsorbed and recycled 3-5 x/meal (only 5% lost in feces) aka enterohepatic circulation.

Question 8

Steroid hormones

Answer 8

from cholesterol
sex hormones, glycocorticoids

Question 9

Lipids

Answer 9

Anything that dissolves solvents

Question 10

Hydrogenation

Answer 10

A manufacturing/ food processing practise.
Purposes: transform oil into harden fat (spreadable, use in baking products), to enhance shelf-life of processed foods.
End product: vegetable oil, shortening, margarine

Question 11

Cis Fatty Acid

Answer 11

18:1n-9

Question 12

Tran fatty acid

Answer 12

basically linear
category of f.a. formed through hydrogenation.
Concerns: significant contributor to coronary heart disease (CHD)

Question 13

Saturated fatty acid

Answer 13

linear

Question 14

Where are we getting most of our TFA’s?

Answer 14

baked goods 32%
Fast foods 13%
Peanut butter 2%
Oils/sauces 3%
Snack foods 9%
Margarine/Shortening 9%
Breads 10%
Dairy products 7%
Breakfast cereals 6%
Meats 3%
Pasta/Grains 6%

Question 15

Fat digestion

Answer 15

enzymatic breakdown of food to smallest absorbable unit

Question 16

Fat Absorption

Answer 16

Transfer of digested food components across absorption surface of GI tract into blood (vascular) or lymph

Question 17

Fat Metabolism

Answer 17

Various pathways nutrients take following digest and absorb; stored used as precursors etc.

Question 18

Lipoproteins

Answer 18

exist only in body.
every LP has cholesterol, triglyceride, phospholipid, and protein.
Differentiate the proportions of each.
Protein serve as “ID cards”.
Purpose of LP: to transport fat around body (blood/lymph) and prevent fat from settling out.