3NR228 Week 3 Quiz Guide:
1. List the major functions of triglycerides, phospholipids, and
cholesterol in food and physiologically in the body.
Triglycerides- largest class of fats and they are semi-solid
or liquid Phospholipid- emulsifier, transports lipids in the
body
Sterol (cholesterol)- necessary to make bile, vitamin D, cells in
the brain and nerve tissue.
Fats- Stored energy, organ protection, temperature
regulation, insulation
2. Summarize the structures and sources of the three types of lipids.
Triglycerides- fatty acid chains may be saturated or unsaturated
Phospholipids (Lecithin)- Are liquid compounds that form parts of cell
walls
and act as fat emulsifiers
Sterols (Cholesterol)- They are synthesized by the body and
are nonessential
3. Discuss the function and sources of the linoleic essential fatty acids.
Necessary for making prostaglandins which regulate BP, gastric
acid secretion, blood clotting
Lowers the risk of heart disease by reducing the blood
clotting process Omega-6 fatty acids (linoleic acid)
Vegetable oils, margarine, salad dressing, prepared foods
consumed in abundance
Omega-3 fatty acids (linolenic acid), eicosatetraenoic acid (EPA)
Fatty fish: salmon, tuna, halibut, sardines, rainbow trout
bluefish, canola oil
, 4. Explain the digestion, absorption, and transportation of lipids in the body.
1. List the major functions of triglycerides, phospholipids, and
cholesterol in food and physiologically in the body.
Triglycerides- largest class of fats and they are semi-solid
or liquid Phospholipid- emulsifier, transports lipids in the
body
Sterol (cholesterol)- necessary to make bile, vitamin D, cells in
the brain and nerve tissue.
Fats- Stored energy, organ protection, temperature
regulation, insulation
2. Summarize the structures and sources of the three types of lipids.
Triglycerides- fatty acid chains may be saturated or unsaturated
Phospholipids (Lecithin)- Are liquid compounds that form parts of cell
walls
and act as fat emulsifiers
Sterols (Cholesterol)- They are synthesized by the body and
are nonessential
3. Discuss the function and sources of the linoleic essential fatty acids.
Necessary for making prostaglandins which regulate BP, gastric
acid secretion, blood clotting
Lowers the risk of heart disease by reducing the blood
clotting process Omega-6 fatty acids (linoleic acid)
Vegetable oils, margarine, salad dressing, prepared foods
consumed in abundance
Omega-3 fatty acids (linolenic acid), eicosatetraenoic acid (EPA)
Fatty fish: salmon, tuna, halibut, sardines, rainbow trout
bluefish, canola oil
, 4. Explain the digestion, absorption, and transportation of lipids in the body.
