BSc Nursing 1 St Year Nutrition And Biochemistry Nursing Chapter 3 Fats Question And Answers

Fats

Question 1.Classification of fats / lipids.
Answer.

Definition Of Lipids

Lipids are organic substances, relatively insoluble in water, soluble in organic solvents (alcohol, ether), related to fatty acids and utilized by living cells

Classification Of Lipids

Lipids are classified into the following groups

Simple Lipids

These are esters of fatty acids with alcohol.

They are of two types:

• Fats and oils (triacylglycerol)
  These are esters of fatty acids with glycerol.
  The difference between fat and oil is only physical.
  Thus oil is a liquid while fat is a solid at room temperature
• Waxes
  These are esters of fatty acids with alcohol other than glycerol.
  Cetyl alcohol is most commonly found in waxes

Complex Or Compounds Lipids

These are esters of fatty acids with alcohols containing additional groups such as phosphate, nitrogenous base, carbohydrate and protein.

They are further divided as

Phospholipids

These are lipids containing fatty acid, alcohol, phosphoric acid and nitrogenous base.

They are of the following types:

• Glycero-phospholipids –
  They contain glycerol as the alcohol e.g.
  • Phosphatidyl choline (lecithin)
  • Phosphatidyl ethanolamine (cephalin)
• Sphingo-phospholipid
  They contain sphingol as the alcohol. e.g. Sphingomyelin
• Phospho – inositide
  They contain inositol as the alcohol. e.g. Phosphatidyl inositol

Glycolipids

These are lipids containing fatty acid, sphingol, nitrogenous base and carbohydrate e.g.

• Cerebroside
• Ganglioside

Question 2. Functions of lipid / fats.
Answer.

Functions Of Lipids/Fat.

• Lipids are constituents of membrane structure
• Lipids regulate membrane permeability
• Lipids are a source of fat soluble vitamins (A, D, E and K)
• Lipids take part in regulation of cell metabolism
• Lipids are an important source of energy (9.5 C/gm)
• Lipids can be stored in the body in unlimited amounts
• Lipids exert an insulating effect in the body
• Lipids around internal organs like kidney may provide padding and protect the organ
• Lipids are essential for proper functioning of the nervous system
• Essential fatty acids (PUFA’s) are required to be taken in the diet for normal health and growth.

Question 3. Digestion of lipids / fats.
Answer.

Digestion In The Mouth

• The enzyme lingual lipase is secreted from the dorsal surface of the tongue (Ebners gland).
• It acts at a pH of 4 to 4.5.
• It breaks down TG to fatty acid and glycerol

Digestion In The Stomach

• The enzyme gastric lipase acts at a pH of 7 to 8.
• It requires calcium ion for its activity.
• Activity of gastric lipase is seen when the intestinal contents are regurgitated into the stomach.
• Fats delay the rate of emptying of the stomach and thus have high satiety value.

Digestion In The Small Instestine

• Pancreatic juice enters the small intestine through the pancreatic duct and bile enters the small intestine through the bile duct.
• Secretion of pancreatic juice is stimulated by the hormones secretin and Cholecystokinin – Pancreozymin (CCK-PZ)
• Bile salts help in emulsification of fats (breakdown of fats into smaller units).
• Pancreatic lipase acts at a pH of 6 and breaks down triglycerides into fatty acids and glycerol.
• The enzyme cholesterol esterase breaks down cholesterol esters and phospholipase breaks down phospholipids.

Read And Learn More: BSc Nursing 1st Year Nutrition And Biochemistry Previous year Question and Answers

Question 4 . Absorption of fats.
Answer.

Absorption Of Lipids

• The resynthesized triglycerides in the intestinal epithelial cells cannot pass to lymphatics or to the portal blood as they are insoluble in water.
• Triglycerides get covered with a layer of phospholipid, cholesterol and apoprotein to from the lipoprotein chylomicron.
• Chylomicrons are soluble; they pass out through the intestinal epithelial cell and enter the blood and lymphatics.

Question 5. Sources of fat.
Answer.

Important Sources of Fats

• Rich Sources Fat %
• Pure oils and fats 100
• Ghee and vanaspathi 100
• Butter 80–81
• Good sources:
• Nuts and oil seeds 40–60
• Milk powder 26
• Eggs 14
• Meat and fish 10–15
• Fair sources:
• Cow’s milk 4
• Buffalo milk 7
• Whole pulses 3.5
• Whole cereals and millets 2.3

Question 6. Describe the effect of deficiency and excess of fat in diet.
Answer.

Excess of Fat:

Our body need healthy fat for energy and other functions.

But too much fat can cause cholesterol to bulid up in our arteries ( blood vessels.)

Saturated fat Raise your LDL (bad) cholesterol increase your risk for the heart disease and stroke.

Cholesterol deposition in blood vessels is major problem of excessive fat in diet.

Obesity: Taking in more calories than you can expend in an average day make you gain weight.

Constipation: Diet that are high in fat can affect your digestive organs. If a diet is high in saturated fat to the determinant of your fibre intake , you may become constipated frequently.

Cancer:  An excessive of fat and shortage fibers in your diet can cause cancerous cellular growth.

Deficiency of fat:

Not getting enough fat ( or carbs or protein) means your body isn’t getting enough calories.

People who eat less fat tends to eat more carbs and more carbs with less fat is a combination that can leave you felling hungry. A lot . The reason for this your blood sugar wont be stable.

Some effects of fat deficiency on Humans are as follows :

• Skin problems : When essential fatty acids are missing from our diet it can cause skin problems . A essential fatty acid deficiency increases loss of water from your skin which result in dry, scaly, rash.
• Vision problems : EPA and DHA are important components of the retina. DHA helps from the pigment rhodopsin , which you need for your brain to into the image you see .