Nutrition 150
Quiz 3 Study Guide
Chapter 5:










Know the 3 major classes of dietary lipids.
Understand the various qualities of fatty acids that distinguish one fatty acid from
the next (e.g., length, degree of unsaturation, location of double bonds).
 How does saturation affect the firmness and stability of a fat or oil?
What is hydrogenation, and what are the outcomes of hydrogenating an oil? What
inflammatory type of fatty acid does the process produce?
What type of lipid is used to make bile salts, vitamin D, and steroid hormones?
Where does most of the digestion and absorption of lipids take place?
Name the lipoprotein that routes lipids around the body that are absorbed in the
digestive tract.
Know the difference between high density lipoprotein and low density
lipoprotein. What are the health implications of each?
What major roles does fat play in the body?
Understand the difference between eicosanoids from EPA (an omega-3 fatty acid)
and those from arachidonic acid (an omega-6 fatty acid).
Name 3 good sources of omega-3 fatty acids.
Chapter 6:










What are the building blocks of protein? How do these relate to the variety
observed in protein structure?
What gives proteins their shape? Have a basic understanding of the levels of
structure.
What conditions will denature a protein? Where does denaturation of dietary
proteins happen in the GI tract, and what causes it to happen there?
Where does protein digestion and absorption occur?
Can the energy from dietary protein be stored in the body as fat?
What factors contribute to protein quality? What protein sources are considered
high quality, and which are considered low quality? Why
What can a vegetarian do to obtain high quality protein on a daily basis?
What high protein foods are most closely associated with an increased risk of
chronic illnesses like cancer, heart disease, and diabetes?
Why is it important to drink plenty of water on a high-protein diet?
Name 3 functions of proteins in the body.