Download Accelerated Nutrition 2010-2011 Lipid Unit Study Guide Intro to

Accelerated Nutrition 2010-2011 Lipid Unit Study Guide
1. Intro to Lipids web
questions
2. Intro to lipids notes
3. Chemistry of Fats
activity
4. Hydrogenation &
trans fats notes
5. Lipid Functions notes
6. Properties of Lipids
Lab
7. Obesity related
disorders informative
mini-posters
8. Lipid review
9. Quizzes
Lipid Structure and Classification
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Elements that compose lipids
How fats are structurally differentiated from carbohydrates
How fats are structurally differentiated from proteins
Describe, identify the general structure of cholesterol
Describe, identify the general structure of a phospholipid
Describe, identify the general structure of a lipoprotein
Describe, identify the two parts of a triglyceride
Triglycerides are synthesized in the body by the process of dehydration synthesis (subtraction
of water) and broken down by hydrolysis (addition of water)
o The formation of a triglyceride (3 ester bonds) results in the formation of 3 water
molecules (1 for each bond)
Triglycerides are the type of fat referred to in foods
Compare and contrast essential (2) and nonessential (18) fatty acids
Describe the two main classifications of triglycerides (saturated and unsaturated), including
their appearance at room temperature and why
o Saturated fats contain no double bonds, a maximum of hydrogen atoms, and the
straight fatty acid chains pack closely together. The fatty acids of unsaturated fats
contain at least one double bond, fewer hydrogen atoms, and the fatty acid chains
cannot pack as closely together because at least one of the chains has a kink or bend
caused by the double bonds.
Describe the sub-classifications of unsaturated fatty acids (mono and poly)
Compare and contrast cis and trans fatty acids
Identify illustrations of saturated, monounsaturated, polyunsaturated, cis and trans fats
Identify an acid group –COOH C=O
O
H
Identify a hydrocarbon chain
Explain how R groups of fatty acids differ from one another
Understand that fatty acids’ low oxygen content results in many places for energy releasing
reactions to occur; fats have 9Calories/gram vs. proteins and carbs at 4Calories/gram
Hydrogenation
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Understand that most naturally occurring unsaturated fats are in cis formation
Describe the process of hydrogenation: what is done, what it is done to, what are the results
(intended product and byproduct)
Explain why oils are hydrogenated
Trans fats are in foods which list hydrogenated or partially hydrogenated oils in their
ingredients
Trans fats must be listed in the nutrition facts
Health issues associated with trans fats
Properties of Lipid Lab
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General solubility properties of nonpolar fats (soluble in nonpolar solvents [ether], insoluble in
polar solvents [methanol, water])
Emulsions: what they are, how they are formed (*information & picture from lab procedure)
How the iodine absorption test works
Lipid Function in the Body
Functions of:
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Phospholipids
Cholesterol
Lipoproteins (HDL & LDL)
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Triglycerides
White adipose tissue
Brown adipose tissue
Fats in Food
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Describe, identify, explain the functions of fats in foods
Making healthy choices
Recommendations for fats in the diet
List, identify food sources of saturated fats, unsaturated fats, trans fats, essential fatty acids
Fate of dietary fats
Obesity Related Disorders
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Identify general relationships between obesity and associated disorders
Explain the relationship between obesity and any four obesity related disorders
More General Practice
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Explain why a fat free diet is unhealthy.
Explain why hydrogenating dietary fats makes them worse for your health.
Describe the general solubility of lipids and generally relate it to the function of phospholipids
and lipoproteins.
Explain how the structure of saturated fats can result in their build up and formation of
plaques in the blood stream.