NUTR 100 EXAM 2 LATEST EXAM 2025-
2026 QUESTIONS AND CORRECT
VERIFIED ANSWERS
Q: Lipids
Ans: A broad category of compounds that contain carbon, hydrogen and oxygen
which are insoluble in water.
Q: Fatty acid
Ans: The most basic unit of lipids, composed of triglycerides and phospholipids.
Q: Types of fatty acids
Ans: Saturated, monounsaturated, and polyunsaturated.
Remember that trans fats are a type of fatty acid but are man-made.
Q: Hydrophobic vs. hydrophillic
Ans: Hydrophobic compounds like fat repel water. Hydrophillic compounds attract
water.
Q: What are the essential fatty acids?
,Ans: Linoleic (omega-6) and linolenic (omega-3). Both are types of polyunsaturated
fatty acids. They are essential because the body cannot produce omega-6 and omega-3
fatty acids on its own, and therefore must obtain it through diet. However, Americans
consume much more omega-6 fatty acids than omega-3.
Q: Triglyceride
Ans: The most common type of lipid found in foods and in the body. Triglycerides are
also known as fats.
Q: Oils
Ans: Oils are lipids that are liquid at room temperature: particularly made up of
unsaturated fatty acids. Think olive oil (mostly monounsaturated). Butter is an
example of a saturated fatty acid food that is solid at room temperature.
Q: What does emulsify mean?
Ans: It means to keep incompatible substances such as water and oil together when
mixed. Emulsifiers are phospholipids because they have unique water and fat loving
properties.
Q: What are sterols?
, Ans: They are lipids that do not consist of glycerol or fatty acids. They are composed
of four connecting rings of carbon and hydrogen. The most commonly known sterol is
cholesterol.
Q: Where does the majority of fat digestion occur?
Ans: Small intestine.
Q: What enzyme is responsible for fat digestion?
Ans: Pancreatic lipase.
Q: Dietary fat helps the body absorb which vitamins?
Ans: Fat soluble vitamins A, D, E, K
Q: What is the AMDR of fat?
Ans: 20-35% of daily calories.
Q: What foods are particularly high in omega-3 fatty acids
(linolenic)?
2026 QUESTIONS AND CORRECT
VERIFIED ANSWERS
Q: Lipids
Ans: A broad category of compounds that contain carbon, hydrogen and oxygen
which are insoluble in water.
Q: Fatty acid
Ans: The most basic unit of lipids, composed of triglycerides and phospholipids.
Q: Types of fatty acids
Ans: Saturated, monounsaturated, and polyunsaturated.
Remember that trans fats are a type of fatty acid but are man-made.
Q: Hydrophobic vs. hydrophillic
Ans: Hydrophobic compounds like fat repel water. Hydrophillic compounds attract
water.
Q: What are the essential fatty acids?
,Ans: Linoleic (omega-6) and linolenic (omega-3). Both are types of polyunsaturated
fatty acids. They are essential because the body cannot produce omega-6 and omega-3
fatty acids on its own, and therefore must obtain it through diet. However, Americans
consume much more omega-6 fatty acids than omega-3.
Q: Triglyceride
Ans: The most common type of lipid found in foods and in the body. Triglycerides are
also known as fats.
Q: Oils
Ans: Oils are lipids that are liquid at room temperature: particularly made up of
unsaturated fatty acids. Think olive oil (mostly monounsaturated). Butter is an
example of a saturated fatty acid food that is solid at room temperature.
Q: What does emulsify mean?
Ans: It means to keep incompatible substances such as water and oil together when
mixed. Emulsifiers are phospholipids because they have unique water and fat loving
properties.
Q: What are sterols?
, Ans: They are lipids that do not consist of glycerol or fatty acids. They are composed
of four connecting rings of carbon and hydrogen. The most commonly known sterol is
cholesterol.
Q: Where does the majority of fat digestion occur?
Ans: Small intestine.
Q: What enzyme is responsible for fat digestion?
Ans: Pancreatic lipase.
Q: Dietary fat helps the body absorb which vitamins?
Ans: Fat soluble vitamins A, D, E, K
Q: What is the AMDR of fat?
Ans: 20-35% of daily calories.
Q: What foods are particularly high in omega-3 fatty acids
(linolenic)?
