FATS

Question 1

are the most abundat lipids in nature. They provide energy for living organisms, insulate body organs, and transport

Answer 1

fats and oils

Question 1

Is used when discussing metabolim of fats in the body wheareas the term fats is used the fatty component if foods and diet

Answer 1

Lipid

Question 2

simple lipids

Answer 2

fats and oils
waxes

Question 3

compound lipids

Answer 3

phospolipids
glycolipids
aminolipids
sulpholipids
lipoproteins

Question 4

derived lipids

Answer 4

strerols ( cholesterol, phytosterol)

FATTY ACIDS(SFA
MUFA
PUFA)

Question 5

Arecalled triglycerides or triglycerols because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol

Answer 5

fats and oils

Question 6

a triglyceride is called a fat if it is a solid at

Answer 6

25 deree celsius

Question 6

are a subset of a class of nutrients called lipids, which also include phospolipids and sterols

Answer 6

fats

Question 7

fat helps the body absorb vitamin, these vitamins are fat soluble, which means they can only absorbed with the help of fats

Answer 7

A
D
E
k

Question 8

fat provides essential fatty acids, part of the chemical structure of fats. There are three essential fatty acids that must come from the diet

Answer 8

linoleic
linolenic
arachidonic acids

Question 9

fat provides the feelingof fullness when eating

Answer 9

satiety

Question 10

these are esters of fatty acids with various alcohols, they are usually further classified according to the nature of the alcohols

Answer 10

simple lipids

Question 11

these are esters of fatty acids containing groups other than, and in addition, to an alcohol and fatty acids, phosporous, carbohydrate or protein

Answer 11

compound lipids

Question 12

these are substances liberated during hydrolosis of simple and compound lipids which still retain the properties of lipids

Answer 12

derived lipids

Question 12

These are esters of fatty acids and glycerol, a form in which lipids are present in food. At room temperature, oils are liquids and fats are solids.

Answer 12

Fats and oils

Question 13

These are esters of fatty acids with long chain aliphatic alcohols or with cyclic alcohols. These may be subdivided into true waxes, cholesterol esters,
vitamin A and its carotenoid esters and Vitamin D esters.

Answer 13

Waxes

Question 14

contain a phosphoric acid in addition to the alcohol and fatty acids and a nitrogenous base.

Eg: lecithin, cephalin, sphingomyelin

Answer 14

Phospholipids

Question 15

contain a fatty acid, carbohydrate and a nitrogenous base, can be
subclassified into cerebrosides and gangliosides.

Answer 15

Glycolipids

Question 16

are macromolecular
complex of lipids with proteins. These compounds are found in mammalian plasma bound with proteins.

Answer 16

Lipoprotein

Question 17

There are four types of lipoproteins, they are:

Answer 17

1. chylomicrons, ii)
2. very low density lipoprotein
   (VLDL)
3. low-density lipoprotein
   (LDL) iv)
4. high-density
   lipoproteins (HDL)

Question 18

are solid alcohols and form esters with fatty acids. In nature they occur in the free state in the form of esters.

Answer 18

Sterols

Question 19

is a complex type of lipid that is regularly synthesized by and stored in the liver. It is present in all animal products.

Answer 19

Cholesterol

Question 20

Based on their origin sterols are classified as

Answer 20

cholesterol (animal origin) and phytosterol (in plants).

Question 21

Fatty acids can be classified into three broad classes according to the degree of unsaturation

Answer 21

• i. saturated fatty acids (SFA) have no double bonds,
• ii. monounsaturated fatty acids (MUFA)
  have one double bond
• iii. polyunsaturated fatty acids (PUFA)
  have two or more double bonds.

Question 22

The orientation of hydrogen atoms around the double bond distinguishes cis fatty acids from trans fatty acids. Most unsaturated fatty acids found in nature have double bonds in the cis configuration.

Answer 22

Trans fatty acid

Question 23

are those that are unable to absorb more hydrogen, usually stiff, hard fats. They are further classified into four subclasses according to their chain length.

Answer 23

Saturated fatty acids

Question 24

Fatty acids with from 3 - 7 carbon atoms. Sources: Dairy fat Butter)

Answer 24

Short - chain fatty acids

Question 25

Fatty acids with from 8 - 13 carbon atoms. Sources: dairy fat, coconut and palm kernel oils

Answer 25

Medium - chain fatty acids

Question 25

Fatty acids with from 14 - 20 carbon atoms. Sources: most fats and oils

Answer 25

Long - chain fatty acids

Question 26

Fatty acids with twenty - one or more carbon atoms. Sources: peanut oil

Answer 26

Very - long-chain fatty acids

Question 27

The unsaturated fatty acids are further classified into three sub - groups according their chain lengths.

Answer 27

Short Chain Unsaturated fatty acids Long Chain Unsaturated fatt acids Very long Chain Unsaturated fatty acids

Question 28

Fatty acids with 19 or fewer carbon atoms.

Answer 28

Short - chain unsaturated fatty acids

Question 29

Fatty acids with 20 - 24 carbon atoms.

Answer 29

Long - chain unsaturated fatty acids:

Question 30

Fatty acids with 25 or more carbon atoms.

Answer 30

Very - long - chain unsaturated fatty acids

Question 31

is the most common MUFA and it is present in considerable quantities in both animal and plant sources.

Answer 31

Oleic acid

Question 32

can be divided into 12 families, ranging from double bonds located at the n-1 position to the n-12 position.

Answer 32

PUFA

Question 33

are the simple PUFA, which attain major proportions in most vegetable oils.

Answer 33

Linoleic (w-6) and a-linolenic (w-3) acids

Question 34

are the most important n-3 fatty acids in human nutrition. EPA and DHA are components of marine lipids.

Answer 34

Eiocosapentaenoic acid (EPA) and docosahexaenoic acid DHA)

Question 34

Fat for Healthy Adults above 19 years old (PDRI)

Answer 34

15-30%

Question 35

cholesterol removes the lipids from the tissues and transports it back to liver for disposal. Hence, it is termed as 'good cholesterol.

Answer 35

High Density Lipoprotein

Question 35

has the highest cholesterol fraction, favors lipid deposition in tissues including blood vessels and hence termed 'bad' cholesterol.

Answer 35

LDL lower density lipoprotein

Question 36

Total fat intake for adults ages 20 and older should comprise, of less of total calorie intake for the prevention of unhealthy weight gain, and the type of fat consumed should be mostly unsaturated fatty acids.

Answer 36

30%