Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is meant by good and bad cholesterol?
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Q. 2Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.
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Fat digestion starts off slowly in the mouth, with some hard fats beginning to melt when they reach body temperature. A salivary gland at the base of the tongue releases an enzyme (lingual lipase) that plays an active role in fat digestion in infants, but a relatively minor role in adults. In infants, this enzyme efficiently digests the short- and medium-chain fatty acids found in milk.
In a quiet stomach, fat would float as a layer above the watery components of swallowed food. But whenever food is present, the stomach becomes active. The strong muscle contractions of the stomach propel its contents toward the pyloric sphincter. Some chyme passes through the pyloric sphincter periodically, but the remaining partially digested food is propelled back into the body of the stomach. This churning grinds the solid pieces to finer particles, mixes the chyme, and disperses the fat into small droplets. These actions help to expose the fat for attack by the gastric lipase enzymean enzyme that performs best in the acidic environment of the stomach. Still, little fat digestion takes place in the stomach; most of the action occurs in the small intestine.
Q. 3Describe the process of fat hydrogenation and discuss its advantages and disadvantages.
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Q. 4Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.
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Q. 5What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?
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Q. 6The DRI suggest that linoleic acid provide ____________________ of the daily energy intake and linolenic acid ____________________.
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Q. 7Adipose tissue actively secretes several hormones known as ____________________proteins that help regulate energy balance and influence several body functions.
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