NR228 Nutrition, Health, & Wellness Study Guide Unit 2 September 2017
Nonessential amino acids can be created by the liver or (11)
Matching complete and incomplete proteins
Chapter 5: Fats
What is the major function of triglyceride in food and physiologically in the body?
Food functions: Triglycerides
Triglycerides provide food functions of energy, palatability, safety, food processing, and
source of nutrients.
Source of energy
Palatability: fat makes food smell and taste good
Satiety and satiation: fat helps prevent hunger between meals. Fat slow down digestion
because of the hormones released in response to its presence in the GI tract, causing us to
feel full and satisfied->satiety. Satiation occurs during, not after eating. Satiation tends to
increase our desire to eat more fatty food, not less.
Food processing: emulsifier- a substance that works by being soluble in water and fat at
the same time. Lecithin, a phospholipid, has an extensive role as an emulsifier
Nutrient source
Contain and transport fat-soluble vitamin A D E K
Contain and transport essential fatty acids (linoleic and linolenic: essential)
Physiologically functions:
Stored energy
Adipose tissue storage form of fat (mainly triglycerides), could produce about
3500 kcal as energy
Important source of fuel during illness and food restriction, and major energy
source for muscle work
Organ protection
Temperature regulator
Insulation: a substance composed largely of fatty tissues, called myelin, cover nerve
cells. This covering provided electrical insulation that allows for transmission of nerve
impulses
Where does the digestion of lipids mainly occur?
Digestion of lipids occurs mainly in the small intestine
Fat as a Nutrient in the Body: Digestion
Mouth
Primary fat digestive process is mechanical, inasmuch as teeth masticate fatty
food.
Glands of the tongue produce fat-splitting enzyme (lingual lipase), released with
saliva.
Stomach
Page 1 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
,NR228 Nutrition, Health, & Wellness Study Guide Unit 2 September 2017
Mechanical digestion continues through peristalsis.
Fat-splitting enzymes such as gastric lipase hydrolyze fatty acids from
triglycerides.
Small intestine
Duodenum releases hormone cholecystokinin (CCK).
CCK action causes gallbladder to release bile into small intestine.
Muscular action continues digestion.
Pancreatic enzyme, lipase, breaks down triglycerides.
Some fats may pass through undigested and are excreted.
What is the difference between saturated, polyunsaturated and unsaturated fats? What are
some sources of each?
Triglyceride is a compound consisting of three fatty acids and one glycerol molecule.
A saturated fatty acid is contained in meats, butterfat, shortening, and vegetable oils. Additional
food sources of saturated fatty acids are primarily animal, including beef, poultry, pork, lamb,
luncheon meats, egg yolk, and dairy products (milk, butter, cheese); the only major plant sources
are palm and coconut oils (often called tropical oils) and cocoa butter. CARBON CHAINS
COMPLETELY SATURATED OR FILLED WITH HYDROGEN
Monounsaturated fatty acid is in olive oil, peanuts (peanut butter and peanut oil), and canola
oil. CONTAIN A CARBON CHAIN WITH ONE UNSATURATED DOUBLE BOND
Polyunsaturated fatty acid is in vegetable oils (corn, safflower, wheat germ, canola, sesame,
and sunflower), fish and margarine. FATTY ACID CONTAINING TWO OR MORE
DOUBLE BONDS ON THE CARBON CHAIN
Omega-3 fatty acids (linoleic acid), eicosapentaenoic acid (EPA)
Omega-6 fatty acids (linoleic acid)
Food sources of omega-3 fatty acids and supplements
Abundance of linoleic acid from consumption of large amounts of vegetable oils,
such as margarine and salad dressing, and large amounts of prepared foods.
Another source if linoleic acid may be form animal foods. Ex: poultry fat is
predominantly saturated, also contains some PUFAs, including linoleic acid.
Linolenic acid is associated with fish consumption. Main omega 3 fatty acid is in
fish. Good source provide more omega 3 fatty acids: tuna, salmon, bluefish,
halibut, sardines, and rainbow trout
What are the functions of phospholipids and cholesterol?
Lecithin is the main phospholipid. Lecithin is a constituent of lipoproteins-carriers or
transporters of lipids- including fats and cholesterol in the body.
Functions of phospholipids
a. Cell membrane structure
Page 2 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
, NR228 Nutrition, Health, & Wellness Study Guide Unit 2 September 2017
b. Lecithin: main phospholipid, part of lipoproteins
What are the functions of sterols?
Functions of sterols
a. Precursors to bile, vitamin D, sex hormones, cells in brain and central nervous system
i. Cholesterol: part of cell membranes, nerve tissue, and hormones. When
exposed to ultraviolet light, a cholesterol substance in out skin can be
converted to vitamin D by the kidney and liver.
ii. Liver: synthesizes cholesterol to produce bile, the emulsifying substance
necessary to absorb dietary lipids
What are some examples of foods high in cholesterol? Egg yolks, organ meats (liver and
kidney)
Identify three types of lipids and list sources of each. Triglycerides, Phospholipids, and
Sterols
What is the function of the linolenic and linoleic essential fatty acids? Are polyunsaturated
fatty acids. Cant be made by the body and must be consumed in the diet
Making compounds such as prostaglandins, that regulate many body functions including BP,
blood clotting through platelet aggregation, gastric acid secretions, and muscle secretions
Identify some sources of Omega-3 fatty acids. Linolenic acid: (Flaxseed, flax oil, pumpkin
seed, walnut oil, green leafy vegetables, walnuts, canola oil. EPA and DHA (Fish)
From a nursing perspective, explain why digestion, absorption, and transportation of lipids in
the body is so important.
What are three different types of lipoproteins and their functions?
VLDL: deliver TGs to body cells
LDL: deliver cholesterol to all body cells
HDL: pick up cholesterol form the body cells and take it back to the liver = reverse cholesterol
transport. Potential to help reverse heart disease
What are the potential health concerns related to excessive dietary fat intake? Health
concerns of dietary fat intake fall into several categories: appropriate energy intake, reduced
intake of other nutrients because of excessive dietary fat consumption, and the relationship
between dietary fat intake and dietary related disorders. TYPE 2 DM, HTN, CVD,
CERTAIN ANCERS ,
Page 3 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
Nonessential amino acids can be created by the liver or (11)
Matching complete and incomplete proteins
Chapter 5: Fats
What is the major function of triglyceride in food and physiologically in the body?
Food functions: Triglycerides
Triglycerides provide food functions of energy, palatability, safety, food processing, and
source of nutrients.
Source of energy
Palatability: fat makes food smell and taste good
Satiety and satiation: fat helps prevent hunger between meals. Fat slow down digestion
because of the hormones released in response to its presence in the GI tract, causing us to
feel full and satisfied->satiety. Satiation occurs during, not after eating. Satiation tends to
increase our desire to eat more fatty food, not less.
Food processing: emulsifier- a substance that works by being soluble in water and fat at
the same time. Lecithin, a phospholipid, has an extensive role as an emulsifier
Nutrient source
Contain and transport fat-soluble vitamin A D E K
Contain and transport essential fatty acids (linoleic and linolenic: essential)
Physiologically functions:
Stored energy
Adipose tissue storage form of fat (mainly triglycerides), could produce about
3500 kcal as energy
Important source of fuel during illness and food restriction, and major energy
source for muscle work
Organ protection
Temperature regulator
Insulation: a substance composed largely of fatty tissues, called myelin, cover nerve
cells. This covering provided electrical insulation that allows for transmission of nerve
impulses
Where does the digestion of lipids mainly occur?
Digestion of lipids occurs mainly in the small intestine
Fat as a Nutrient in the Body: Digestion
Mouth
Primary fat digestive process is mechanical, inasmuch as teeth masticate fatty
food.
Glands of the tongue produce fat-splitting enzyme (lingual lipase), released with
saliva.
Stomach
Page 1 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
,NR228 Nutrition, Health, & Wellness Study Guide Unit 2 September 2017
Mechanical digestion continues through peristalsis.
Fat-splitting enzymes such as gastric lipase hydrolyze fatty acids from
triglycerides.
Small intestine
Duodenum releases hormone cholecystokinin (CCK).
CCK action causes gallbladder to release bile into small intestine.
Muscular action continues digestion.
Pancreatic enzyme, lipase, breaks down triglycerides.
Some fats may pass through undigested and are excreted.
What is the difference between saturated, polyunsaturated and unsaturated fats? What are
some sources of each?
Triglyceride is a compound consisting of three fatty acids and one glycerol molecule.
A saturated fatty acid is contained in meats, butterfat, shortening, and vegetable oils. Additional
food sources of saturated fatty acids are primarily animal, including beef, poultry, pork, lamb,
luncheon meats, egg yolk, and dairy products (milk, butter, cheese); the only major plant sources
are palm and coconut oils (often called tropical oils) and cocoa butter. CARBON CHAINS
COMPLETELY SATURATED OR FILLED WITH HYDROGEN
Monounsaturated fatty acid is in olive oil, peanuts (peanut butter and peanut oil), and canola
oil. CONTAIN A CARBON CHAIN WITH ONE UNSATURATED DOUBLE BOND
Polyunsaturated fatty acid is in vegetable oils (corn, safflower, wheat germ, canola, sesame,
and sunflower), fish and margarine. FATTY ACID CONTAINING TWO OR MORE
DOUBLE BONDS ON THE CARBON CHAIN
Omega-3 fatty acids (linoleic acid), eicosapentaenoic acid (EPA)
Omega-6 fatty acids (linoleic acid)
Food sources of omega-3 fatty acids and supplements
Abundance of linoleic acid from consumption of large amounts of vegetable oils,
such as margarine and salad dressing, and large amounts of prepared foods.
Another source if linoleic acid may be form animal foods. Ex: poultry fat is
predominantly saturated, also contains some PUFAs, including linoleic acid.
Linolenic acid is associated with fish consumption. Main omega 3 fatty acid is in
fish. Good source provide more omega 3 fatty acids: tuna, salmon, bluefish,
halibut, sardines, and rainbow trout
What are the functions of phospholipids and cholesterol?
Lecithin is the main phospholipid. Lecithin is a constituent of lipoproteins-carriers or
transporters of lipids- including fats and cholesterol in the body.
Functions of phospholipids
a. Cell membrane structure
Page 2 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
, NR228 Nutrition, Health, & Wellness Study Guide Unit 2 September 2017
b. Lecithin: main phospholipid, part of lipoproteins
What are the functions of sterols?
Functions of sterols
a. Precursors to bile, vitamin D, sex hormones, cells in brain and central nervous system
i. Cholesterol: part of cell membranes, nerve tissue, and hormones. When
exposed to ultraviolet light, a cholesterol substance in out skin can be
converted to vitamin D by the kidney and liver.
ii. Liver: synthesizes cholesterol to produce bile, the emulsifying substance
necessary to absorb dietary lipids
What are some examples of foods high in cholesterol? Egg yolks, organ meats (liver and
kidney)
Identify three types of lipids and list sources of each. Triglycerides, Phospholipids, and
Sterols
What is the function of the linolenic and linoleic essential fatty acids? Are polyunsaturated
fatty acids. Cant be made by the body and must be consumed in the diet
Making compounds such as prostaglandins, that regulate many body functions including BP,
blood clotting through platelet aggregation, gastric acid secretions, and muscle secretions
Identify some sources of Omega-3 fatty acids. Linolenic acid: (Flaxseed, flax oil, pumpkin
seed, walnut oil, green leafy vegetables, walnuts, canola oil. EPA and DHA (Fish)
From a nursing perspective, explain why digestion, absorption, and transportation of lipids in
the body is so important.
What are three different types of lipoproteins and their functions?
VLDL: deliver TGs to body cells
LDL: deliver cholesterol to all body cells
HDL: pick up cholesterol form the body cells and take it back to the liver = reverse cholesterol
transport. Potential to help reverse heart disease
What are the potential health concerns related to excessive dietary fat intake? Health
concerns of dietary fat intake fall into several categories: appropriate energy intake, reduced
intake of other nutrients because of excessive dietary fat consumption, and the relationship
between dietary fat intake and dietary related disorders. TYPE 2 DM, HTN, CVD,
CERTAIN ANCERS ,
Page 3 of 18
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources.
