Susan Algert
FACS 113 Spring 2002
Lipid Study Guide

1) Name three classes of lipids in the body and in foods. What are some of the functions of each?

2) What features distinguish fatty acids from each other?

3) Describe the stucture of a triglyceride. What are the differences between saturated, unsaturated, monounsaturated and polyunsaturated fats?

4) What does the term omega mean with respect to fatty acids? Describe the roles of the omega fatty acids in disease prevention.

5)Which of the fatty acids are essential? Name their chief dietary sources.

6) What roles does cholesterol play in the body?

7) How do phsopholipids differ from triglycerides in structure? How does cholesterol differ? How do these differences in structure affect function?

8) What do lipoproteins do? What are the differences among the chylomicrons, VLDL, LDL and HDL?

9) What are the dietary recommendations regarding fat and cholesterol intake?

Sample multiple choice questions:

1) Which of the following is considered a mahor source of polyunsaturated fat?
a. corn oil
b. palm oil
c. peanut oil
d.chicken fat

2) Approximately how many carbons are contained in a medium chain fatty acid?
a. 2-4
b. 6-10
c. 12-22
d. 24-26

3) Which of the following chemical characteristics of fatty acids determines their susceptibility to spoilage by oxygen?
a. chain length
b. number of double bonds
c. position of first saturated bond
d. size of adjacent fatty acids on the triglyceride molecule

4) In which form are most dietary lipids found?
a. sterols
b. glycerols
c. triglycerides
d. monoglycerides

5) Which type of fatty acid is found in high amounts in olive oil?
a. saturated
b. monounsaturated
c.polyunsaturated
d. partially hydrogenated

6) Which of the following is a common dietary saturated fatty acid?
a. oleic
b. stearic
c. linolenic
d. arachidonic

7) Which of the following nutrients is an essential nutrient?
a. lecethin
b. cholesterol
c. stearic acid
d. linoleic acid

8) Which of the following foods contains cholesterol?
a. corn
b. olives
c. roasted turkey
d.. peanuts

9. Which of the following is a charactistic of cholesterol?
a. it is absorbed directly into the blood
b. it is a precursor for bile and vitamin D synthesis
c. it is not formed in the body when provided by the diet
d. it si found in abundance in tropical fats such as palm oil

10) Which of the following lipoproteins contains the highest percentage of cholesterol?
a. chylomicron
b. low density lipoprotein
c. high density lipoprotein
d. very low density lipoprotein