Assignment Problem: In simple words and straightforward as possible, answer the following questions:
Q1. When a product removes fat, what is typically put in its place to improve the flavor?
Q2. Define the following: Phospholipids, sterols, and fatty acids.
Q3. What is saturated fat?
Q4. What are the two types of unsaturated fats? What are the differences?
Q5. What process is used to create most of the trans fats in our diets?
Q6. What is a nonessential fatty acid? Give examples.
Q7. Why does only a portion of Omega 3 fatty acids get converted to EPA or DHA? What are the benefits of EPA and DHA?
Q8. What are the functions of triglycerides?
Q9. Why are healthy phospholipids, plant sterols, and other phytochemicals removed during the processing of oils?
Q10. What does the hormone cholecystokinin (CCK) do?
Q11. What is the difference between LDL and HDL?
Q12. What foods contain cholesterol?
Q13. What is the AMDR for fat?
Q14. Excess fat in the diet is linked to which diseases?