NUSCTX 10 PRACTICE EXAM TEST QUESTIONS AND
ANSWERS GRADED A+
✔✔essential fatty acid deficiency - ✔✔-essential fatty acids are important for growth,
skin integrity, fertility, and the structure and function of cell membranes
-if adequate amounts of essential fatty acids are not consumed, a deficiency can result
-symptoms: dry, scaly skin, liver abnormalities, poor wound healing, growth failure in
infants, impaired hearing and vision
✔✔types of fatty acids - ✔✔shape impact stacking ability and fluidity
✔✔omega __ not needed as much as omega __ (omega __ more common) - ✔✔3, 6
✔✔omega 3 act as _____ ________. - ✔✔blood thinners
✔✔omega 6 derived eicosanoids - ✔✔-increase inflammation
-increase blood clotting
-increase blood pressure
✔✔omega 3 derived eicosanoids - ✔✔-decrease inflammation
-decrease blood clotting
-decrease blood pressure
✔✔The ratio of dietary omega 6 to omega 3 essential fatty acids affects... - ✔✔the
balance of these fatty acids in the tissues and thus the ratio of the types of eicosanoids
made from them.
✔✔polyunsaturated essential fatty acids - ✔✔linoleic acid omega 6
linolenic acid omega 3
✔✔trans fatty acids - ✔✔-can be created during food processing by hydrogenation
-have been shown to raise blood cholesterol levels and increase the risk of heart
disease
✔✔hydrogenation - ✔✔-causes some double bonds to become saturated
-hydrogenated fats can be found in margarines, vegetable shortening, and shelf-stable
baked goods
✔✔triglycerides - ✔✔-three fatty acid molecules (fatty acids are long chains of carbon
atoms bound to each other as well as to hydrogen atoms)
-one glycerol molecule (glycerol is a three carbon alcohol that is the backbone of a
triglyceride)
✔✔phospholipids - ✔✔-two fatty acids
, -glycerol
-phosphorous-containing molecule
-properties: hydrophobic and hydrophilic ends
-functions: helps with fat absorption (emulsifier; lecithin + bile salts + electrolytes = bile);
helps transport dietary fats in circulation; part of the cell membrane; in food (emulsifier
in mayonnaise, salad dressing)
-liver makes phospholipids so not essential
-foods: animal cell membranes, egg yolks
✔✔sterols - ✔✔-four carbon rings
-found in food and made in body
-cholesterol is most common dietary sterol - only found in animals
-high cholesterol increases CHD risk
-plant sterols can reduce CHD risk
✔✔cholesterol (a sterol) - ✔✔-functions: bile salt precursor, cell membrane structure,
hormones (glucocorticoids, estrogen, testosterone), Vitamin D
-sources: produced by animals (in animal products)
-non-essential in diet
-health issue: raises LDL-C cholesterol
-general goal: <300mg/day in diet (??)
-3 oz meat ~ 100 mg
✔✔lipid absorption and transport - ✔✔-FAs don't mix well with water
-bile = emulsifier
-micelles formed (transport lipid digestion products into enterocytes)
✔✔lipase action - ✔✔-mouth: not much, some in infants
-stomach: gastric lipase (not much)
-small intestine: CCK (stimulates gall bladder to release bile and pancreatic lipase),
lipases break TG into monoglyceride and two free fatty acids
✔✔triglyceride digestion - ✔✔enzymes in digestive tract (lipases) break down
triglyceride and release free fatty acids
✔✔enterohepatic circulation of bile - ✔✔-made in liver, stored in gall bladder
-emulsifies fat, allowing enzymes to hydrolyze it into smaller units that can be absorbed
-greenish fluid containing bile salts (derived from cholesterol), phospholipids (e.g.
lecithin), cholesterol, bile pigments
-bile secretion stimulated by CCK
✔✔lipids in the body (absorption and transport) - ✔✔in the enterocyte:
-short and medium chain fatty acids (<14 C chain) enter portal circulation
ANSWERS GRADED A+
✔✔essential fatty acid deficiency - ✔✔-essential fatty acids are important for growth,
skin integrity, fertility, and the structure and function of cell membranes
-if adequate amounts of essential fatty acids are not consumed, a deficiency can result
-symptoms: dry, scaly skin, liver abnormalities, poor wound healing, growth failure in
infants, impaired hearing and vision
✔✔types of fatty acids - ✔✔shape impact stacking ability and fluidity
✔✔omega __ not needed as much as omega __ (omega __ more common) - ✔✔3, 6
✔✔omega 3 act as _____ ________. - ✔✔blood thinners
✔✔omega 6 derived eicosanoids - ✔✔-increase inflammation
-increase blood clotting
-increase blood pressure
✔✔omega 3 derived eicosanoids - ✔✔-decrease inflammation
-decrease blood clotting
-decrease blood pressure
✔✔The ratio of dietary omega 6 to omega 3 essential fatty acids affects... - ✔✔the
balance of these fatty acids in the tissues and thus the ratio of the types of eicosanoids
made from them.
✔✔polyunsaturated essential fatty acids - ✔✔linoleic acid omega 6
linolenic acid omega 3
✔✔trans fatty acids - ✔✔-can be created during food processing by hydrogenation
-have been shown to raise blood cholesterol levels and increase the risk of heart
disease
✔✔hydrogenation - ✔✔-causes some double bonds to become saturated
-hydrogenated fats can be found in margarines, vegetable shortening, and shelf-stable
baked goods
✔✔triglycerides - ✔✔-three fatty acid molecules (fatty acids are long chains of carbon
atoms bound to each other as well as to hydrogen atoms)
-one glycerol molecule (glycerol is a three carbon alcohol that is the backbone of a
triglyceride)
✔✔phospholipids - ✔✔-two fatty acids
, -glycerol
-phosphorous-containing molecule
-properties: hydrophobic and hydrophilic ends
-functions: helps with fat absorption (emulsifier; lecithin + bile salts + electrolytes = bile);
helps transport dietary fats in circulation; part of the cell membrane; in food (emulsifier
in mayonnaise, salad dressing)
-liver makes phospholipids so not essential
-foods: animal cell membranes, egg yolks
✔✔sterols - ✔✔-four carbon rings
-found in food and made in body
-cholesterol is most common dietary sterol - only found in animals
-high cholesterol increases CHD risk
-plant sterols can reduce CHD risk
✔✔cholesterol (a sterol) - ✔✔-functions: bile salt precursor, cell membrane structure,
hormones (glucocorticoids, estrogen, testosterone), Vitamin D
-sources: produced by animals (in animal products)
-non-essential in diet
-health issue: raises LDL-C cholesterol
-general goal: <300mg/day in diet (??)
-3 oz meat ~ 100 mg
✔✔lipid absorption and transport - ✔✔-FAs don't mix well with water
-bile = emulsifier
-micelles formed (transport lipid digestion products into enterocytes)
✔✔lipase action - ✔✔-mouth: not much, some in infants
-stomach: gastric lipase (not much)
-small intestine: CCK (stimulates gall bladder to release bile and pancreatic lipase),
lipases break TG into monoglyceride and two free fatty acids
✔✔triglyceride digestion - ✔✔enzymes in digestive tract (lipases) break down
triglyceride and release free fatty acids
✔✔enterohepatic circulation of bile - ✔✔-made in liver, stored in gall bladder
-emulsifies fat, allowing enzymes to hydrolyze it into smaller units that can be absorbed
-greenish fluid containing bile salts (derived from cholesterol), phospholipids (e.g.
lecithin), cholesterol, bile pigments
-bile secretion stimulated by CCK
✔✔lipids in the body (absorption and transport) - ✔✔in the enterocyte:
-short and medium chain fatty acids (<14 C chain) enter portal circulation
