Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6thEdition
Chapter 05:
Fats Review
Questions
1. List three functions of fats (triglycerides) in food and three physiologic functions of fats.
2. Identify the essential fatty acids (EFAs). Why are they essential?
Esssential: cannot be created by the body
• Trigylcerides
o Necessary compound to regulate body function
• Polyunsaturated fatty acids
o Necessary compound to regulate body function
3. Describe the structures and functions of phospholipids and sterols.
• Phospholipids: Emulisiers
o Work by being soluble in fat and water
o Manufacturing chocolate and cocoa butter
• Sterols: fatlike class of lipids
o Cholesterol- not contained in plant foods
o Vital functions in the body
4. What is the distinguishing characteristic between saturated, monounsaturated, and
polyunsaturated fatty acids?
Approach, 6thEdition
Chapter 05:
Fats Review
Questions
1. List three functions of fats (triglycerides) in food and three physiologic functions of fats.
2. Identify the essential fatty acids (EFAs). Why are they essential?
Esssential: cannot be created by the body
• Trigylcerides
o Necessary compound to regulate body function
• Polyunsaturated fatty acids
o Necessary compound to regulate body function
3. Describe the structures and functions of phospholipids and sterols.
• Phospholipids: Emulisiers
o Work by being soluble in fat and water
o Manufacturing chocolate and cocoa butter
• Sterols: fatlike class of lipids
o Cholesterol- not contained in plant foods
o Vital functions in the body
4. What is the distinguishing characteristic between saturated, monounsaturated, and
polyunsaturated fatty acids?
