How does the length of the fatty acid chain and the degree of saturation affect the texture of the fat at room temperature? What is the role of lipids in our body? What do lipids do for us that doesn’t happen in plants?

Chapter 5

1. Describe the importance of fat in the absorption of fat soluble vitamins and phytonutrients like lycopene?

2. How does the length of the fatty acid chain and the degree of saturation affect the texture of the fat at room temperature? Give examples.

3. What is the role of lipids in our body? What do lipids do for us that doesn’t happen in plants?

4. Define the term: Essential fatty acids?

5. Sections 5.2 and 5.3 talk about emulsifiers. What do these do? Why are these important to our digestion and absorption?

6. List and describe the functions of fat in the body?

7. Section 5.2 gives suggestions for removing trans fat from your diet and improving the amount of omega 3. Summarize these dietary suggestions.

8. What is the recommended fat intake as a percentage of total calories?

9. Chapter 5.1 and 5.5 both address the sources of Omega 6 and Omega-3 fatty acids in the diet. Why does the ratio of Omega-6 to Omega-3 matter? How can you improve the ratio for health benefits?

10. What does hydrogenation mean and why are trans-fats so dangerous?