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Lipid Biochemistry Unit Critical Thinking Questions

The document consists of critical thinking questions related to lipid biochemistry, covering topics such as classes of lipids, fatty acid distinctions, roles of omega fatty acids, and the differences between various types of fatty acids. It also addresses the structure and function of triglycerides, phospholipids, and cholesterol, as well as fat digestion, absorption, and transport. Additionally, it discusses the impact of fat intake on health and dietary recommendations for fat and cholesterol consumption.

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32 views1 page

Lipid Biochemistry Unit Critical Thinking Questions

The document consists of critical thinking questions related to lipid biochemistry, covering topics such as classes of lipids, fatty acid distinctions, roles of omega fatty acids, and the differences between various types of fatty acids. It also addresses the structure and function of triglycerides, phospholipids, and cholesterol, as well as fat digestion, absorption, and transport. Additionally, it discusses the impact of fat intake on health and dietary recommendations for fat and cholesterol consumption.

Uploaded by

pau.chou.esteban
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Bronx High School of Science Science Department

Ms. Coombs, Instructor Nutritional Science

Lipid Biochemistry Unit Critical Thinking Questions

1. (a) Name 3 classes of lipids found in the body and in foods. (b) What are some of their
functions in the body? (c) What features do fats bring to foods?

2. What features distinguish fatty acids from each other?

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

4. (a) What is the differences between saturated, unsaturated, monounsaturated, and


polyunsaturated fatty acids? (b) Describe the structure of a triglyceride.

5. (a) What does hydrogenation do to fats? (b) What are trans fatty acids? (c) How
do trans fatty acids influence heart disease?

6. (a) How do phospholipids differ from triglycerides in structure? (b) How does
cholesterol differ from phospholipids and triglycerides? (c) How do these differences in
structure affect function?

7. (a) What roles do phospholipids perform in the body? (b) What roles does cholesterol
play in the body?

8. (a) Trace the steps in fat digestion, absorption, and transport. (b) Describe the routes
that cholesterol takes in the body.

9. (a) What do lipoproteins do? (b) What are the differences among the chylomicrons,
VLDL, LDL, and HDL?

10. (a) Which of the fatty acids are essential? (b) Name their chief dietary sources.

11. (a) How does excessive fat intake influence health? (b) What factors influence LDL,
HDL, and total blood cholesterol?

12. (a) What are the dietary recommendations regarding fat and cholesterol intake? (b)
List ways to reduce intake.

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