College of Nursing and Allied Health Profession – Department of Nursing

Name: Date:
Section: Group No.

Biochemistry
Laboratory Activity
Process of Dietary
Fats
I. Objectives
a. Find out how the process of dietary fats occurs in the body.
b. Define the effects and how dietary fats contribute to nutrition
c. Understand the factors affecting the improper process of absorbing fats through taking food.
d. Understand the in-depth connection between proper taking of fats in achieving a healthy
body.

II. Materials

Pen
Laboratory Sheet

III. Overview of the Topic

Dietary fats are essential to give your body energy and to support cell function. They also help protect
your organs and help keep your body warm. Fats help your body absorb some nutrients and produce
important hormones, too. There are four major dietary fats in food: Saturated fats, Trans fats,
Monounsaturated fats, and Polyunsaturated fats. The four types have different chemical
structures and physical properties. The “bad fats,” saturated and trans fats, tend to be more solid at room
temperature (like butter). Monounsaturated and polyunsaturated fats tend to be more liquid (like canola
oil). Fats can also have different effects on the cholesterol levels in your body. A diet high in saturated
fats and trans fats raises bad cholesterol (LDL) levels in your blood. Eating an overall healthy dietary
pattern that is higher in monounsaturated and polyunsaturated fats can lower bad cholesterol levels.

IV. Fill in the blanks

In the 1. fat is separated from other food substances. In the 2. ,

3. emulsifies fats while 4. digest them. The 5. absorb the fats.
Long-chain fatty acids form a large 6. structure called a 7. that transports
fats through the 8. system. Chylomicrons are formed in the intestinal cells and
carry lipids from the digestive tract into circulation. Short- and medium-fatty chains can be absorbed
directly into the bloodstream from the intestinal 9. because they are
water-soluble. 10. absorption is hindered by foods high in fiber. When energy
supplies are low the body utilizes its stored fat reserves for energy.
 College of Nursing and Allied Health Profession – Department of Nursing

V. MULTIPLE CHOICE:

Direction: Highlight the correct answer from the choices below the question.

1. Which of these food types is the main dietary cause of high cholesterol in the blood?

A. Cholesterol
B. Saturated fat
C. Monounsaturated fat
D. All of the above

2. What portion of your total daily calories can come from saturated fat if you have
a normal cholesterol level?

A. 5% or less
B. 10% or less
C. 15% or less
D. 25% or less

3. Monounsaturated fats may help lower your blood cholesterol levels. Which of
these is a monounsaturated fat?

A. Safflower oil
B. Soybean oil
C. Walnut oil
D. Canola oil

4. Trans-fatty acids are another type of fat that can raise cholesterol levels. Which
of these may be a source of trans fat?

A. Beef
B. Butter
C. Cookies
D. All of the above

5. If you consume 2,000 calories a day and want to limit the amount of fat you eat to
no more than 30%, how many grams of fat is that?

A. 44 grams
B. 56 grams
C. 67 grams
D. 78 grams
College of Nursing and Allied Health Profession – Department of Nursing

6. Fat substitutes are 1 option for cutting the fat calories in foods. What are
fat substitutes made of?

A. Carbohydrates
B. Proteins
C. Fats
D. All of the above

7. What is the process of taking in nutrients in the body?

A. Absorption
B. Digestion
C. Ingestion
D. Mastication

8. What organ produces enzymes that break down fats?

A. Pancreas
B. Liver
C. Small Intestine
D. Stomach

9. What are the end products of fat digestion?

A. Enzyme and Protein

B. Amino acid and Carbohydrates
C. Fatty Acids and Glycerol
D. None of the above

10. Where does the fat digestion and absorption occur?

A. Pancreas
B. Liver
C. Small Intestine
D. Stomach
 College of Nursing and Allied Health Profession – Department of Nursing

VI. CHART COMPLETING

Directions: Below is the chart of dietary lipids with their different molecular and supramolecular structures and
various food matrixes. Complete the missing word in the chart.
 College of Nursing and Allied Health Profession – Department of Nursing

VII. Enumeration

Factors Affecting the Digestion of FATS

a.
b.
c.
d.

Factors Affecting Fat Absorption in FOOD

a.
b.
c.
d.

Examples of Effects of a deficiency of fat in the diet

a.
b.
c.
d.
e.

VIII. ESSAY

Direction: Answer the following questions with a maximum of THREE SENTENCES.

1. What are the three main steps in breaking down lipids in the digestive system?

2. Which enzymes aid in the digestion of fats?

3. What are lipids broken down into?

College of Nursing and Allied Health Profession – Department of Nursing

"You’ll Never Know. If You’re Not The One Who’s Continuing To Take That Path... Unless You
Keep Moving Forward."

Eren Yeager

REFERENCE

https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=40&contentid=FatsQui
z

https://www.healthline.com/health/fat-deficiency?fbclid=IwAR2yJ2wkJTozuWGnjb1eIPMSM_SpYI-
JXFr5hh0wgNwYS9aHBJckIuCgcTY#:~:text=If%20you%20don't%20get%20enough%20fat%20in%2 0your
%20diet,issues%20related%20to%20vitamin%20deficiencies

https://med.libretexts.org/Bookshelves/Nutrition/An_Introduction_to_Nutrition_(Zimmerman)/05%
3A_Lipids/5.04%3A_Digestion_and_Absorption_of_Lipids?fbclid=IwAR2L2IZLMxm9-T4TkmvzSQ9
CmG6Oys_i54dr0bW-YVAVBvWvTtbfEi8kdhw#:~:text=In%20the%20stomach%20fat%20is,fats%20t
hrough%20the%20lymph%20system

https://med.libretexts.org/Bookshelves/Nutrition/An_Introduction_to_Nutrition_(Zimmerman)/05%
3A_Lipids/5.04%3A_Digestion_and_Absorption_of_Lipids#:~:text=In%20the%20stomach%20fat%
20is,fats%20through%20the%20lymph%20system.