Learning Outcomes

Describe the 3 classifications of lipids and be able to differentiate their structure.

• Triglycerides, phospholipids, and sterols

• Proteins, carbohydrates, and nucleic acids

• Monosaccharides, disaccharides, and polysaccharides

• Vitamins, minerals, and water

Explain how fat is digested, absorbed, and transported.

• Fat is digested, absorbed, and transported through the lymphatic system.

• Fat is digested, absorbed, and transported through the circulatory system.

• Fat is digested, absorbed, and transported through the respiratory system.

• Fat is digested, absorbed, and transported through the nervous system.

The functions of fat in the body include:

• Energy storage, insulation, and protection of organs

• Only energy storage

• Only insulation

• Only protection of organs

List the recommendations for total fat, essential fatty acids, saturated fat, trans fat, and cholesterol.

• The recommendations for total fat, essential fatty acids, saturated fat, trans fat, and cholesterol are provided by dietary guidelines.

• There are no specific recommendations for total fat, essential fatty acids, saturated fat, trans fat, and cholesterol.

• Recommendations for total fat, essential fatty acids, saturated fat, trans fat, and cholesterol vary by country.

• The recommendations for total fat, essential fatty acids, saturated fat, trans fat, and cholesterol are the same for everyone.

Identify different food sources for different types of fats.

• Avocados, nuts, and olive oil are sources of healthy fats.

• Butter, cheese, and red meat are sources of saturated fats.

• Fish, flaxseeds, and walnuts are sources of omega-3 fatty acids.

• All of the above

Compare and contrast different fat substitutes currently used.

• Fat substitutes are identical in composition and function.

• Fat substitutes vary in composition but serve similar functions.

• Fat substitutes are identical in function but vary in composition.

• Fat substitutes vary in both composition and function.

Explain the development of atherosclerosis and its risk of heart disease.

• Atherosclerosis is the buildup of fats, cholesterol, and other substances in and on the artery walls, which can restrict blood flow and lead to heart disease.

• Atherosclerosis is a condition where the heart muscle weakens, leading to heart disease.

• Atherosclerosis is an infection of the heart valves, increasing the risk of heart disease.

• Atherosclerosis is a genetic disorder that directly causes heart disease.

Describe dietary changes to make in order to maintain healthy blood cholesterol levels.

• Increase intake of saturated fats

• Consume more fruits and vegetables

• Avoid whole grains

• Increase sugar consumption

What elements do lipids contain?

• Carbon, Hydrogen, Oxygen

• Nitrogen, Oxygen, Helium

• Carbon, Nitrogen, Sulfur

• Hydrogen, Helium, Argon

Which of the following statements is true about lipids?

• A) Lipids dissolve in water

• B) Lipids are hydrophobic

• C) Lipids contain only carbon