Section 1
Review
Name three classes of lipids found in the body and in foods. What are some of their functions in the body? What features do fats bring to foods?
What features distinguish fatty acids from each other?
What does the term omega mean with respect to fatty acids? Describe the roles of the omega fatty acids in disease prevention.
What are the differences between saturated, unsaturated, monounsaturated, and polyunsaturated fatty acids? Describe the structure of a triglyceride.
What does hydrogenation do to fats? What are transfatty acids, and how do they influence heart disease?
How do phospholipids differ from triglycerides in structure? How does cholesterol differ? How do these differences in structure affect function?
What roles do phospholipids perform in the body? What roles does cholesterol play in the body?
Trace the steps in fat digestion, absorption, and transport. Describe the routes cholesterol takes in the body.
What do lipoproteins do? What are the differences among the chylomicrons, VLDL, LDL, and HDL?
Which of the fatty acids are essential? Name their chief dietary sources.
How does excessive fat intake influence health? What factors influence LDL, HDL, and total blood cholesterol?
What are the dietary recommendations regarding fat and cholesterol intake? List ways to reduce intake.
What is the Daily Value for fat (for a 2000-kcalorie diet)? What does this number represent?
Saturated fatty acids:a. are always 18 carbons long.b. have at least one double bond.c. are fully loaded with hydrogens.d. are always liquid at room temperature.