Lipids

Question 1

• Solid at room temperature.
• Animal sources
• Except coconut and palm oils which are solid at room temperature.

Answer 1

Fats

Question 2

• Liquid at room temperature.
• Plant sources
• Except fish oils which is liquid at room temperature.

Answer 2

Oils

Question 3

• Also composed of C, H, and O atoms like carbs but differs in proportion.
• Insoluble to water but soluble in organic solvents.

Answer 3

Composition of Lipids

Question 4

• Edible lipids:

Answer 4

triglycerides, phospholipids, and sterols.

Question 5

• Triglyceride =

Answer 5

1 glycerol + 3 fatty acids

Question 6

Lipids are stored in

Answer 6

Adipose tissue

Question 7

Structural function

Answer 7

◦Insulation,
protection,
integral parts of cells & tissues

Question 8

Lipids spare ___, ___, and ___.

Answer 8

Spare protein, B1 & B3

Question 9

Simple Lipids or Neutral fats

Answer 9

Trigylcerides and fatty acids

Question 10

Compound Lipids

Answer 10

Phospholipids

Question 11

Components of Phospholipids

Answer 11

Neutral fats +
Phosphoric acid +
Nitrogenous base

Question 12

Sources of Phospholipids

Answer 12

eggs, soy beans, liver, wheat germs, peanuts

•Cell membranes, emulsifiers

Question 13

Derived lipids

Answer 13

Sterol

Question 14

type of lipids that is obtained by hydrolysis or enzymatic breakdown

Answer 14

Derived Lipids

Question 15

no double bonds FA

Answer 15

Saturated FA

Question 16

one double bond FA

Answer 16

Monounsaturated FA

Question 17

two or more double bonds FA

Answer 17

Polyunsaturated

Question 18

Degree of unsaturation affects the
temperature at which the molecule
melts. If saturated the molecules are ___.

Answer 18

firm

Question 19

Degree of unsaturation affects the
temperature at which the molecule
melts. If unsaturated the molecules are ___.

Answer 19

more liquid

Question 20

All electrons in outermost valence of C are paired in this type of fatty acid.

Answer 20

Saturated FA

Question 21

Sources of Saturated Fatty Acid

Answer 21

coconut oil, chocolate, butter, animal fat

Question 22

Sources of Monounsaturated FA (MUFA)

Answer 22

•Oleic acid in olive oil, avocado, almonds

Question 23

Sources of Polyunsaturated FA (PUFA)

Answer 23

•Linoleic acid in corn oil, soy bean oil, fish oils

Question 24

Oxidation of Unsaturated Lipids may result to ___ ___ & ____.

Answer 24

rancid odor & taste

Question 25

rancid odor & taste can be minimized by

Answer 25

HYDROGENATION

Question 26

type of food products that can cause an increase in LDL cholesterol and decrease in HDL cholesterol -> which increases the risk of heart disease

Answer 26

Processed foods

Question 27

contains 6 C or less carbon atoms

Answer 27

Short-chain FA

Question 28

examples of Short-chain FA

Answer 28

Butyric acid, Caproic Acid

Question 29

6–12 carbon atoms

Answer 29

Medium-chain FA

Question 30

examples of Medium-chain FA

Answer 30

Stearic acid, Lauric

Question 31

>12 carbon atoms

Answer 31

Long chain FA

Question 32

examples of Long chain FA

Answer 32

Palmitic, EPA, DHA

Question 33

- Omega 6 FA - Derivative of Arachidonic FA - Promotes arterial dilatation and contractility of the heart

Answer 33

Linoleic FA

Question 34

- Omega 3 FA - Derivative of eicosanoids like EPA and DHA - Promotes growth and development - Modulates clotting and blood pressure

Answer 34

Linolenic FA

Question 35

enzyme that breaks down Triglyceride into Glycerol + 3FA

Answer 35

Pancreatic Lipase

Question 36

an enzyme that attaches free cholesterol to fatty acid for the absorption of cholesterol

Answer 36

Cholesterol esterase

Question 37

Breaks down lecithin

Answer 37

Lecithinase

Question 38

Transport vehicles for lipids in the lymph or blood

Answer 38

LIPOPROTEINS

Question 39

Made up of Triglycerides - largest, least dense, carry greatest number of TGs - carry TGs from intestine to the rest of the body - grows smaller in size as lipids are carried to other cells - protein remnants of LPs get dismantled in liver for recycling Transports lipids from the intestine to the liver

Answer 39

Chylomicron

Question 40

- Made up of Triglyceride - Formed in the liver -LPs synthesized in the liver for delivery to other body cells of TGs - “drops off” TGs at different sites -After losing TGs, VLDL picks up cholesterol circulating in the bloodstream VLDL - > LDL

Answer 40

Very Low- Density Lipoprotein

Question 41

- LPs with low pro to lipid ratio - provide cholesterol and few TGs to cells in muscles, the heart, fat stores, mammary glands, etc. - Made out of cholesterol

Answer 41

Low Density Lipoprotein (LDL)

Question 42

- LPs with high pro to lipid ratio - synthesized in the liver - carry cholesterol and PLs from cells back to the liver for breakdown or disposal - Made out of proteins

Answer 42

High Density Lipoprotein (HDL)

Question 43

Intermediate between VLDL and LDL

Answer 43

Intermediate density lipoprotein

Question 44

``` Arrange in descending order according to density: ◦LDL ◦Chylomicrons ◦HDL ◦VLDL ```

Answer 44

Descending order according to density. 1. HDL: half protein, accounting for high density 2. LDL: half cholesterol, accounting for implication in heart disease 3. VLDL: half TG, accounting for low density 4. Chylomicrons: so little protein and so much TG that they are the lowest in density

Question 45

• Carry cholesterol to the | cells for utilization

Answer 45

VLDL, IDL, and LDL

Question 46

``` • Carries cholesterol from the cells to the liver for breakdown and elimination from the body ```

Answer 46

HDL

Question 47

Helps protect against heart disease | Increased values are better

Answer 47

Good Cholesterol (HDL)

Question 48

Increases risk of heart disease Reduced values are better Diets high in saturated fat and trans fatty acids raise LDL levels

Answer 48

Bad Cholesterol (LDL/VLDL)

Question 49

Normal Blood Values of HDL

Answer 49

HDL= 40 mg/dL or higher

Question 50

Normal Blood Values of LDL

Answer 50

LDL= <130 mg/dL

Question 51

obesity is more directly linked to

Answer 51

total fat

Question 52

cancer is more directly linked to

Answer 52

unsaturated

Question 53

CVD cardiovascular disease is more directly linked to

Answer 53

saturated

Question 54

Percent Recommended intake of energy from fat

Answer 54

20 -30%

Question 55

Percent Recommended intake from PUFA

Answer 55

10% of TER

Question 56

Percent Recommended intake from MUFA

Answer 56

10-15% of TER

Question 57

Rest or less than __% from saturated fatty acids (SFA)

Answer 57

7-10% of TER

Question 58

__ - ___% of TER for preschool to elderly

Answer 58

20-30%

Question 59

Percent Recommended intake of lipids for Infants

Answer 59

30-40%