Question 1

Compare and contrast the risks from consuming margarine or butter.

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Question 2

List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?

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Question 3

Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.

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Question 4

Discuss the composition and function of the major circulating lipoproteins.

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Question 5

Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.

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Question 6

Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.

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Question 7

Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in blood lipids?

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Question 8

Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is meant by "good" and "bad" cholesterol?

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Question 9

Describe the process of fat hydrogenation and discuss its advantages and disadvantages.

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Question 10

What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?

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Question 11

Discuss the meaning and significance of trans-fatty acids in the diet. List 4 common food sources.

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Question 12

While shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body. Discuss the validity of his rationale.

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Question 13

Describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first double bond, and effects of partial hydrogenation, and explain how these differences influence the characteristics of the fatty acids.

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Question 14

Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?

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Question 15

Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine.

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Question 16

MATCHING
a.Liver
b.Olestra
c.Micelle
d.Aspirin
e.Lecithin
f.Corn oil
g.Olive oil
h.Sardines
i.Pancreas
j.Canola oil
k.Acetic acid
l.Stearic acid
m.Cholesterol
n.Potato chips
o.Tropical oils
p.Chylomicron
q.Linolenic acid
r.Cholecystokinin
s.High-density lipoprotein
t.Very-low density lipoprotein
-Oil that is characteristic of the Mediterranean diet

Accepted Answer

Olive oil is a characteristic ingredient of the Mediterranean diet.

Answer: H  
 Sardines are also commonly consumed in the Mediterranean diet and provide omega-3 fatty acids.

Answer: Q  
 Linolenic acid is an essential fatty acid found in many Mediterranean diet staples such as nuts, seeds, and fish.

Answer: S  
 High-density lipoprotein (HDL) is often referred to as the "good" cholesterol and is elevated in individuals following a Mediterranean diet.

Answer: T  
 Very-low density lipoprotein (VLDL) is a type of lipoprotein that is associated with high levels of triglycerides, which are typically reduced in individuals following a Mediterranean diet.

Question 17

Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats?

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Question 18

The fat content of a new snack food is composed of mixed triglycerides in which the 3 fatty acids attached to the glycerol are a short-chain, a medium-chain, and a long-chain fatty acid. Explain the digestion, absorption, and transport of this lipid.

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Question 19

What is the role of micelles in the absorption of lipids?

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Question 20

How do eicosanoids differ from hormones?

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Quiz 5: The Lipids: Triglycerides, Phospholipids, and Sterols