Answer the following questions: What are lipids? What are some of the functions

Question

Answer the following questions:

What are lipids? What are some of the functions of lipids?

How does the body break down lipids?

Why do we need lipids?

How do proteins differ from Carbohydrates and lipids?

What percentage of our food should be from carbohydrates?

What are proteins made of?

If we take in more carbohydrate than is needed for energy, the unused portion is stored in the liver or the tissues as __________________ ______________is the major kind of simple sugar. It is the basic source of energy for all living things. _______________known as milk sugar, is found as the principal carbohydrate in milk. What is the body’s main source of fuel?______________

Why is it beneficial to catabolize carbohydrates versus lipids and proteins?

What are problems associated with the breakdown of lipids and proteins?

Describe why an anti-inflammatory diet might be beneficial?

When is inflammation beneficial versus not beneficial?

Define short term appetite regulators. Name 2.

Define long term appetite regulators. Name 2.

What is fiber? Why is it beneficial?

What pathology can result from a low fiber diet?

What 2 things will your body burn for energy if it does not get enough carbohydrates?

Explanation / Answer

Lipids are molecules that can be extracted from plants and animals using nonpolar solvents such as ether, chloroform and acetone. Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. Examples of lipids include fats, oils, waxes, certain vitamins, hormones and most of the non-protein membrane of cells. Lipids have mainly hydrocarbons in their composition and are highly reduced forms of carbon. When metabolized, lipids are oxidized to release large amounts of energy and thus are useful to living organisms.

Dietary fat in the small intestine looks like a fairly large glob of fat. These globs remain until bile, that is produced in the liver and stored in the gallbladder, mixes with the large fat droplets. Bile contains bile salts, which act as an emulsifier of lipids. The term 'emulsify' means to break large fat droplets into smaller droplets. And, that is exactly what we see happening here in the small intestine. The bile salts break up and coat the fat to form much finer droplets. These finer droplets have more surface area, and this aids digestion because the fat-digesting enzyme pancreatic lipase can only act on the surface of the fat droplet.

Carbohydrates supply your body with glucose – a simple sugar that your brain and muscles use for energy. Forty-five to 65 percent of your daily calories should come from carbohydrates.

The enzymes of the small intestine are responsible for almost all of the fat digestion. When pancreatic lipase acts on the lipid, it breaks it down, which results in free fatty acids and monoglycerides, the two digestive products of lipids. These products are much easier for your small intestine to handle, and they have very little trouble being absorbed out of your digestive tract. If you consume a typical 2,000-calorie daily diet, 900 to 1,300 should come from carbohydrates. Because carbohydrates contain four calories per gram, this equates to 225 to 325 grams per day.

Lipids are utilized or synthesized from the dietary fats. There are in addition numerous biosynthetic pathways to both break down and synthesize lipids in the body.

Lipids are hydrophobic and insoluble in water. Carbohydrates and proteins are hydrophilic and able to form hydrogen bonds with water. Proteins are large molecules that consist of long chains of amino acids joined together by peptide (CONH) bonds. Carbohydrates have many polar OH groups.

A typical carbohydrate is starch, which is consists of many glucose units joined together. Most carbohydrates are hydrophilic and soluble in water because of their polar OH groups.

Blank1: fat

Blank 2: glucose.

Blank3: lactose

Blank 4: carbohydrates.

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