HUN 2201 Lecture HUN2201 REVIEW QUESTIONS: LIPIDS (Chapter 5) LIPIDS 1. Name the three classes of lipids found in the body and in foods. What features do fats bring to foods? 2. Describe the structure of a fatty acid. What are the differences between saturated, monounsaturated, and polyunsaturated fatty acids? What factors affect the stability of fats and how is stability protected? 3. What does the term “omega” mean with respect to fatty acids? How might omega-3 fatty acids affect health and disease risk reduction? 4. Which of the fatty acids are essential? Name their chief dietary sources. Is essential fatty acid deficiency common? Explain. What is meant by elongation and desaturation? 5. What are the eicosanoids? How does the source of an eicosanoid (omega-3 vs. omega-6) affect its functional and health-related properties? 6. Describe the structure of a triglyceride. What are the functions of triglycerides in the body? 7.
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This note was uploaded on 11/27/2011 for the course HUN 2201 taught by Professor Sitren during the Fall '08 term at University of Florida.