Nutrition Study Guide Topics for Chapter 5 -- The Lipids; Triglycerides, Phospholipids, and Sterols

1. Triglycerides

2. Functions of fat

3. Desirable qualities of fat

4. Chemical composition of fats

5. Fatty acids

6. Glycerol

7. Phospholipid

8. Monoglyceride

9. Diglyceride

10. Steroid

11. Lecithin

12. Stored body fat (percentages & forms)

13. Oleic acid

14. Acetic acid

15. Linoleic acid

16. Palmitic acid

17. Saturated

18. Hydrogenated

19. Monounsaturated

20. Polyunsaturated

21. Degree of saturation of lipids

22. Stearic acid

23. Arachidonic acid

24. Linoleic acid

25. Linolenic acid

26. Number of carbons in short chain, medium chain and long chain fatty acids

27. Features of polyunsaturated fats

28. Sources of polyunsaturated fats

29. Rancidity of lipids

30 Hydrogenation of oils

31. Methods of stabilizing lipids

32. Hardness of fat

33. Partially hydrogenated

34. Cis-fatty acids

35. Trans-fatty acids

36. Functions of fat

37. Lipids that are essential nutrients

38. Omega-3 fat (know all about)

39. Omega-6 fat (know all about)

40. Docosahexaenoic acid

41. Dietary sources of essential fatty acids

42. Eicosahexaenoic acid

43. Precursor for eicosanoids

44. Dietary sources of cholesterol

45. Thromboxanes

46. Eicosapentaenoic acid

47. Characteristics of lecithin

48. Characteristics of cholesterol

49. Cholesterol (dietary sources, servings, serving sizes--know all about)

50. Bile (features, absorption, storage)

51. Emulsifiers

52. Hydrophobic

53. Digestion of fat

54. Fat hydrolysis

55. Characteristics and function of lipase

56. Blood cholesterol levels (causes and controls)

57. Soluble fiber

58. Unsoluble fiber

59. Micelles

60. Chylomicrons

61. Low-density lipoproteins

62. Very-low-density lipoproteins

63. High-density lipoproteins

64. Ketones and ketosis

65. K-calories in a pound of body fat

66. Lipid profile

67. Diseases linked to fat intake

68. Lauric

69. Stearic

70. Myristic

71. Palmitic

72. Percentage of fat intake

73. Maximum intake of cholesterol

74. Visible fat

75. Exchange system--amounts of fat

Highlight 5

76. Fat replacement substances

77. Simplesse features

78. Olestra characteristics

 

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This page was last edited on August 18, 2002.
Copyright ©1998 by Ella Faye Carlile