NS 1410 EXAM 2 REVIEW – TTU STUDY GUIDE, PRACTICE QUESTIONS & EXAM
PREP 2026/2027
Types of lipids - ANS ✔✔-Triglycerides
-Phospholipids
-Sterols
Triglycerides - ANS ✔✔-Contain 3 fatty acid molecules, 1 glycerol molecule
Triglyceride- chain length - ANS ✔✔-carboxyl end (COOH) alpha carbon
-Methyl end (CH3) omega carbon
Triglyceride- saturation - ANS ✔✔-Saturated fatty acids- no double bonds
-Monounsaturated fatty acids- 1 double bond
-Polyunsaturated fatty acids- more than 1 double bond
Triglyceride- shape - ANS ✔✔-Cis- same side of carbon chain
-Trans- opposite side of chain
Triglyceride- shape, Saturated fatty acid - ANS ✔✔-Pack tightly together
-Solid at room temp.
-found in animal fat
-18:0- no double bonds
Triglyceride- shape, Unsaturated fatty acid - ANS ✔✔-Do NOT stack
-Liquid at room temp.
Monounsaturated fatty acids - ANS ✔✔-One double bond
-18:1
-Olives and olive oil
Polyunsaturated fatty acids - ANS ✔✔-2 double bonds
-18:2
-Corn, sesame, safflower
Phospholipids - ANS ✔✔-Contain glycerol backbone, 2 fatty acids, phosphate
-Key structural component of cell membrane
Sterols - ANS ✔✔-Multiple ring structure
-Don't have to eat b/c body makes in animal meat
Hydrogenation - ANS ✔✔-The addition of hydrogen atoms to unsaturated fatty acids
-Converts all liquid oils into more solid form (margarine)
-Creates trans fatty acid
- Increases rick for cardiovascular disease
, Omega 3 - ANS ✔✔-Primarily from fish oil, salmon, tuna
-Decreases blood clotting
-Reduce risk of heart attack
-Large amounts may descrease inflammation pain
Omega 6 - ANS ✔✔-Vegetable oils
-Increases blood clotting
-Increases flammatory responses
Goal of Omega 3 and Omega 6 - ANS ✔✔Keep them balanced
-Lower Omega 6
-Increase Omega 3
Cholesterol Food Sources - ANS ✔✔-ONLY in animal products
-Plants DO NOT contain cholesterol
Digestion of Fat - ANS ✔✔-Not digested/ absorbed easily b/c insoluble in water
-Begins in small intestine
-Fat enters small intestine, bile is secreted from the gall bladder into small intestine
-Bile produced by liver and stored in gall bladder
-Bile disperses fat into smaller fat droplets
-Pancreatic enzymes break fat into 2 separate fatty acids and a monoglyceride
Digestion of Fat in the Stomach - ANS ✔✔Gastric Lipase acts on tryglycerides containing short and
medium chain fatty acids- longer chain fatty acids not affected
Digestion of Fat in the Small Intestine - ANS ✔✔-Primary site of fat digestion
-CCK stimulates pancreas to release pancreatic lipase
-Pancreas releases lipase
-Fat broken down into monoglycerides and fatty acids
Lipid Transport in the Body - ANS ✔✔Special carrier called lipoproteins carry fat to where it needs to go;
Chylomicron
Functions of Fat - ANS ✔✔-Provide source of concentrated energy (calories)
-Carrier- required for transport for vitamins A, D, E, K
-Essential to many body functions (cell membrane structure, nerve cell transmissions, protect internal
organs, insulate to retain body heat)
-Provide flavor and texture to foods
-Contributes to making us feel satisfied (more energy dense, longer to digest)
Recommended amounts of total fat - ANS ✔✔20-35% of calories should be from fat
Types of Fat and recommended amounts - ANS ✔✔-Saturated fat: less than 7% of total calories
-Trans fat: reduce to the absolute minimum
Food Sources of Fats - ANS ✔✔-Visible fats- knowingly add to food: butter, dressing
-Invisible fats- hidden in foods: baked goods, dairy
PREP 2026/2027
Types of lipids - ANS ✔✔-Triglycerides
-Phospholipids
-Sterols
Triglycerides - ANS ✔✔-Contain 3 fatty acid molecules, 1 glycerol molecule
Triglyceride- chain length - ANS ✔✔-carboxyl end (COOH) alpha carbon
-Methyl end (CH3) omega carbon
Triglyceride- saturation - ANS ✔✔-Saturated fatty acids- no double bonds
-Monounsaturated fatty acids- 1 double bond
-Polyunsaturated fatty acids- more than 1 double bond
Triglyceride- shape - ANS ✔✔-Cis- same side of carbon chain
-Trans- opposite side of chain
Triglyceride- shape, Saturated fatty acid - ANS ✔✔-Pack tightly together
-Solid at room temp.
-found in animal fat
-18:0- no double bonds
Triglyceride- shape, Unsaturated fatty acid - ANS ✔✔-Do NOT stack
-Liquid at room temp.
Monounsaturated fatty acids - ANS ✔✔-One double bond
-18:1
-Olives and olive oil
Polyunsaturated fatty acids - ANS ✔✔-2 double bonds
-18:2
-Corn, sesame, safflower
Phospholipids - ANS ✔✔-Contain glycerol backbone, 2 fatty acids, phosphate
-Key structural component of cell membrane
Sterols - ANS ✔✔-Multiple ring structure
-Don't have to eat b/c body makes in animal meat
Hydrogenation - ANS ✔✔-The addition of hydrogen atoms to unsaturated fatty acids
-Converts all liquid oils into more solid form (margarine)
-Creates trans fatty acid
- Increases rick for cardiovascular disease
, Omega 3 - ANS ✔✔-Primarily from fish oil, salmon, tuna
-Decreases blood clotting
-Reduce risk of heart attack
-Large amounts may descrease inflammation pain
Omega 6 - ANS ✔✔-Vegetable oils
-Increases blood clotting
-Increases flammatory responses
Goal of Omega 3 and Omega 6 - ANS ✔✔Keep them balanced
-Lower Omega 6
-Increase Omega 3
Cholesterol Food Sources - ANS ✔✔-ONLY in animal products
-Plants DO NOT contain cholesterol
Digestion of Fat - ANS ✔✔-Not digested/ absorbed easily b/c insoluble in water
-Begins in small intestine
-Fat enters small intestine, bile is secreted from the gall bladder into small intestine
-Bile produced by liver and stored in gall bladder
-Bile disperses fat into smaller fat droplets
-Pancreatic enzymes break fat into 2 separate fatty acids and a monoglyceride
Digestion of Fat in the Stomach - ANS ✔✔Gastric Lipase acts on tryglycerides containing short and
medium chain fatty acids- longer chain fatty acids not affected
Digestion of Fat in the Small Intestine - ANS ✔✔-Primary site of fat digestion
-CCK stimulates pancreas to release pancreatic lipase
-Pancreas releases lipase
-Fat broken down into monoglycerides and fatty acids
Lipid Transport in the Body - ANS ✔✔Special carrier called lipoproteins carry fat to where it needs to go;
Chylomicron
Functions of Fat - ANS ✔✔-Provide source of concentrated energy (calories)
-Carrier- required for transport for vitamins A, D, E, K
-Essential to many body functions (cell membrane structure, nerve cell transmissions, protect internal
organs, insulate to retain body heat)
-Provide flavor and texture to foods
-Contributes to making us feel satisfied (more energy dense, longer to digest)
Recommended amounts of total fat - ANS ✔✔20-35% of calories should be from fat
Types of Fat and recommended amounts - ANS ✔✔-Saturated fat: less than 7% of total calories
-Trans fat: reduce to the absolute minimum
Food Sources of Fats - ANS ✔✔-Visible fats- knowingly add to food: butter, dressing
-Invisible fats- hidden in foods: baked goods, dairy
