Deck 5: Lipids

Question 1

Most lipids are transported in the blood as part of a structure called a(n)

A) emulsifier.
B) lipoprotein.
C) phospholipid.
D) sterol.

Answer 1

B

Question 2

Olive and canola oils contain a high percentage of ________ fatty acids.

A) omega-3
B) saturated
C) monounsaturated
D) polyunsaturated

Answer 2

C

Question 3

________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein; their role is to transport fat that has been absorbed from the GI tract.

A) Chylomicrons
B) Very-low-density lipoproteins
C) Low-density lipoproteins
D) High-density lipoproteins

Answer 3

A

Question 4

A monounsaturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Question 5

A ________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

A) sterol
B) fatty acid
C) glycerol
D) triglyceride

Question 6

When chyme is in the small intestine, the pancreas secretes ________ to digest triglycerides.

A) chylomicrons
B) lipase
C) bicarbonate
D) insulin

Question 7

The process of ________ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

A) emulsification
B) elongation
C) saponification
D) hydrogenation

Question 8

A(n) ________ is made up of a glycerol backbone attached to three fatty acids.

A) lipoprotein
B) chylomicron
C) eicosanoid
D) triglyceride

Question 9

Phospholipids differ from triglycerides in which of the following ways?

A) A compound containing phosphorus replaces one fatty acid.
B) Phospholipids do not contain glycerol.
C) Phospholipids do not contain fatty acids.
D) A compound containing nitrogen replaces one fatty acid.

Question 10

Sterols are similar to triglycerides in which of the following ways?

A) They have multiple rings in their structures.
B) They contain glycerol.
C) They contain three fatty acids.
D) They do not dissolve in water.

Question 11

All of the following are characteristics of cholesterol except

A) it is used for making estrogen and testosterone.
B) it is a component of bile.
C) it is incorporated into cell membranes.
D) it is an essential nutrient.

Question 12

Most lipids are composed of

A) carbon, hydrogen, and oxygen.
B) carbon, hydrogen, oxygen, and nitrogen.
C) carbon, hydrogen, nitrogen, and phosphorus.
D) calcium, phosphorus, and oxygen.

Question 13

During rest and light activities, ________ are the main fuel for muscles.

A) fatty acids
B) amino acids
C) phospholipids
D) monosaccharides

Question 14

A(n) ________ fatty acid is a polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.

A) saturated
B) omega-3
C) omega-6
D) tri-methyl

Question 15

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as

A) fat replacers.
B) emulsifiers.
C) thickeners.
D) homogenizers.

Question 16

In which form are most dietary lipids found?

A) Sterols
B) Phospholipids
C) Triglycerides
D) Monoglycerides

Question 17

Lecithin is a(n)

A) phospholipid.
B) fatty acid.
C) sterol.
D) eicosanoid.

Question 18

A ________ fatty acid has one double bond.

A) saturated
B) hydrogenated
C) monounsaturated
D) polyunsaturated

Question 19

Of the macronutrients, fats are the most significant dietary factor(s) associated with

A) diabetes.
B) stomach ulcers.
C) heart disease.
D) lung cancer.

Question 20

A meal providing 1,200 kilocalories (kcal) contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ________% of total kcal as fat.

A) 16.7
B) 30
C) 37.5
D) 50

Question 21

Which of the following oils contains the most polyunsaturated fatty acids?

A) Canola oil
B) Olive oil
C) Palm oil
D) Safflower oil

Question 22

Gram for gram, which of the following contains the most cholesterol?

A) Liver
B) Shrimp
C) Lard
D) Ice cream

Question 23

The three-carbon structure that forms the "backbone" of a triglyceride is called

A) glycerol.
B) glucose.
C) lipoprotein.
D) sterol.

Question 24

Triglycerides are composed of

A) glycogen and fatty acids.
B) fatty acids and glycerol.
C) lactic acid and glycogen.
D) glucose and fatty acids.

Question 25

Olive oil contains mostly ________ fatty acids.

A) saturated
B) monounsaturated
C) polyunsaturated
D) trans

Question 26

Which of the following foods is cholesterol free?

A) Corn oil
B) Cheddar cheese
C) Sirloin steak
D) Butter

Question 27

A saturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Question 28

Butter contains mostly ________ fatty acids.

A) saturated
B) trans
C) monounsaturated
D) polyunsaturated

Question 29

Hydrogenation changes a fat

A) from a liquid to a solid.
B) from a solid to a liquid.

Question 30

A diglyceride consists of

A) two glycerols and one fatty acid.
B) two glucoses and one fatty acid.
C) one glucose and two fatty acids.
D) one glycerol and two fatty acids.

Question 31

Triglycerides in food are said to have satiety value primarily because they

A) are high in calories.
B) are readily stored in adipose tissue.
C) provide bulk in foods.
D) require bile to be digested.

Question 32

Which of the following is a food source of cholesterol?

A) Safflower oil
B) Stick margarine
C) Shortening
D) Lard

Question 33

Which of the following is the richest source of saturated fatty acids?

A) Corn oil
B) Soybean oil
C) Coconut oil
D) Safflower oil

Question 34

Hydrogenation produces ________ in food products.

A) high-density lipoproteins
B) cholesterol
C) low-density lipoproteins
D) trans fatty acids

Question 35

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

A) liquid
B) solid

Question 36

Which of the following is the highest source of polyunsaturated fatty acids?

A) Beef
B) Butter
C) Olive oil
D) Soybean oil

Question 37

"Hidden" fat includes

A) butter.
B) fat in crackers and other grain products.
C) fat around the edges of meats.
D) mayonnaise in potato salad.

Question 38

Which of the following foods is cholesterol free?

A) Butter
B) Whole milk
C) Turkey (light meat)
D) Peanut butter

Question 39

Which of the following is true about Olestra?

A) It is not approved for use by the FDA.
B) It does provide kilocalories but not as many as fat provides.
C) It cannot be digested; therefore, it is excreted in feces.
D) It cannot be used for frying.

Question 40

Palmitic acid is a 16-carbon, saturated fatty acid. Based on its chain length, palmitic acid is a

A) short-chain fatty acid.
B) medium-chain fatty acid.
C) long-chain fatty acid.

Question 41

Which of the following contains the greatest percentage of calories from fat?

A) T-Bone steak
B) Margarine
C) Whole milk
D) M&M candies

Question 42

Which of the following is the best strategy to limit trans fat in the diet?

A) Use margarine instead of butter.
B) Choose natural peanut butter instead of peanut butter made with hydrogenated vegetable oils.
C) Choose chicken fried in peanut oil instead of chicken fried in lard.
D) Choose light meat poultry instead of dark meat.

Question 43

Examine the Nutrition Facts panel for pita chips. If Jacob eats a bowl of 18 chips, how many grams of fat will he consume?

A) 10 grams
B) 5 grams
C) 6 grams
D) 40 grams

Question 44

Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?

A) Chylomicron
B) Low-density lipoprotein
C) Very-low-density lipoprotein
D) High-density lipoprotein

Question 45

Which of the following is true about the fate of fatty acids after their absorption?

A) Fatty acids of 16 or more carbons enter the blood and then the liver via the hepatic portal vein.
B) Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
C) Fatty acids of less than 12 carbons enter the blood and then the liver via the hepatic portal vein.
D) Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

Question 46

After chylomicrons leave the intestinal cells, they are transported via what system?

A) Vascular
B) Lymphatic
C) Capillary
D) Venous

Question 47

Immediately after a meal, newly absorbed dietary fats appear in the blood as

A) high-density lipoproteins.
B) low-density lipoproteins.
C) chylomicrons.
D) very-low-density lipoproteins.

Question 48

Examine the Nutrition Facts panel for pita chips. One serving of pita chips provides ______% of the Daily Value for fat.

A) 6
B) 4
C) 10
D) <1

Question 49

Examine the Nutrition Facts panel for pita chips. Fat provides ________% of the total calories in pita chips.

A) 35
B) 3
C) 15
D) 6

Question 50

Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by ________ lipase, which is attached to the blood vessel walls.

A) lipoprotein
B) pancreatic
C) lingual
D) lecithin

Question 51

After dietary fats are digested, the small intestinal cells absorb a mixture of

A) diglycerides and fatty acids.
B) monoglycerides and diglycerides.
C) monoglycerides and fatty acids.
D) monoglycerides, diglycerides, and triglycerides.

Question 52

Which of the following lipase enzymes digests the majority of dietary fat?

A) Pancreatic lipase
B) Lingual lipase
C) Gastric lipase

Question 53

To be transported throughout the body, fats are packaged in structures called

A) sterols.
B) phospholipids.
C) lipoproteins.
D) micelles.

Question 54

Examine the Nutrition Facts panel for pita chips. Saturated fat provides ________% of total calories in pita chips.

A) 3
B) 4
C) 35
D) <1

Question 55

________ are synthesized by the liver to transport fat to the rest of the body.

A) Chylomicrons
B) Low-density lipoproteins
C) Very-low-density lipoproteins
D) High-density lipoproteins

Question 56

The primary site of lipid digestion and absorption is the

A) small intestine.
B) large intestine.
C) liver.
D) stomach.

Question 57

Lipoproteins are composed of

A) triglycerides, cholesterol, phospholipids, and proteins.
B) monoglycerides, glycerol, and free fatty acids.
C) monosaccharides, disaccharides, and polysaccharides.
D) lipases, bile acids, and bicarbonate.

Question 58

The major fat-digesting enzyme is

A) amylase.
B) pepsin.
C) trypsin.
D) lipase.

Question 59

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are

A) converted to proteins.
B) converted to glucose.
C) reformed into triglycerides.
D) converted to cholesterol.

Question 60

The liver secretes ________ to emulsify fats in the chyme in the small intestine.

A) bile
B) bicarbonate
C) lipase
D) hydrochloric acid

Question 61

The major dietary factor to be concerned about in relation to heart disease is

A) cholesterol.
B) protein.
C) total fat.
D) saturated fat.

Question 62

________ cholesterol is sometimes called the "good" cholesterol because higher levels of this lipoprotein are associated with lower risk for cardiovascular disease.

A) HDL
B) LDL

Question 63

Fatty fish, such as salmon, are rich sources of which omega-3 fatty acid?

A) Arachidonic acid (AA)
B) Eicosapentaenoic acid (EPA)
C) Alpha-linolenic acid (ALA)
D) Conjugated linoleic acid (CLA)

Question 64

Diets high in trans fatty acids tend to ________ the level of LDL in the blood.

A) decrease
B) increase

Question 65

Studies of the Greenlandic Inuit population have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?

A) The protein in fish lowers the blood cholesterol.
B) Fish is low in cholesterol.
C) Fish supplies fatty acids that decrease blood clotting.
D) The carbohydrate in fish lowers blood cholesterol.

Question 66

One of the richest plant sources of omega-3 fatty acids is

A) cranberries.
B) walnuts.
C) tomatoes.
D) peanut butter.

Question 67

The body stores excess protein as

A) muscle tissue.
B) glycogen.
C) triglycerides.
D) bone marrow.

Question 68

________ is an essential omega-3 fatty acid.

A) Linoleic acid (LA)
B) Eicosapentaenoic acid (EPA)
C) Alpha-linolenic acid (ALA)
D) Docasahexaenoic acid (DHA)

Question 69

________ is sometimes called the "bad" cholesterol because higher levels of this lipoprotein are associated with increased risk for cardiovascular disease.

A) LDL
B) HDL

Question 70

A good suggestion for eating in a heart-healthy way would be to

A) avoid all treats.
B) trim fat off meat before and after cooking it.
C) use eggs liberally because they are not associated with serum cholesterol.
D) avoid foods high in monounsaturated fat, such as olive oil.

Question 71

Which of the following is an essential fatty acid?

A) Oleic acid
B) Linoleic acid
C) Palmitic acid
D) Stearic acid

Question 72

Which of the following is a function of fat?

A) Traps water in food products
B) Carrier of fat-soluble vitamins
C) Best source of energy for the brain
D) Carrier of proteins in the blood

Question 73

According to the Food and Nutrition Board, what is the upper limit of fat (in grams) that should be consumed by a healthy person requiring 2,000 kilocalories per day?

A) 44
B) 78
C) 30
D) 93

Question 74

In adipose tissue, humans can store a nearly limitless supply of energy in the form of

A) glycogen.
B) triglycerides.
C) amino acids.
D) phospholipids.

Question 75

How could you lower the fat content of the following breakfast menu? Omelet (made with 2 whole eggs, 1/4 cup of Swiss cheese, 1/4 cup of mushrooms)
2 links of turkey sausage
1 slice of whole-wheat toast with 1 teaspoon of butter
1 cup of orange juice

A) Choose skim milk instead of orange juice.
B) Use egg whites instead of whole eggs in the omelet.
C) Use margarine instead of butter on the toast.
D) Choose pork sausage instead of turkey sausage.

Question 76

Which of the following is a rich source of omega-3 fatty acids?

A) Broccoli
B) Sirloin steak
C) Salmon
D) Chicken breast

Question 77

Phospholipids are the main components of

A) lipoproteins.
B) cell membranes.
C) plaque.
D) adipose tissue.

Question 78

The Dietary Guidelines for Americans recommend getting no more than ________ % of your total calories from fat.

A) 20
B) 25
C) 30
D) 35

Question 79

The major function of adipose tissue is to

A) store glycogen.
B) store triglycerides.
C) synthesize protein for muscle.
D) synthesize cholesterol.

Question 80

________ refers to the breakdown of fatty acids upon exposure to light, oxygen, or heat. This breakdown of fatty acids may cause disagreeable flavors and odors in food products.

A) Rancidity
B) Hydrogenation
C) Emulsification
D) Desaturation