Deck 5: Lipids: Essential Energy-Supplying Nutrients

Question 1

Which of the following statements is true about trans fatty acids?

A)They are made by the body in large quantities.
B)Their amounts are not required on food labels.
C)They decrease the risk of developing heart disease.
D)They result from the hydrogenation process.

Answer 1

D

Question 2

Which of the following is a function of eicosanoids?

A)They stimulate vitamin D production.
B)They store energy in adipose.
C)They regulate blood clotting.
D)They stimulate lipase secretion.

Answer 2

C

Question 3

A fatty acid comprised of a 10 carbon chain and one double bond is termed a:

A)medium-chain, saturated fatty acid.
B)long-chain, saturated, fatty acid.
C)medium-chain, monounsaturated fatty acid.
D)long-chain, monounsaturated fatty acid.

Answer 3

C

Question 4

Eicosanoids are synthesized from which types of fatty acids?

A)8 - carbon saturated fatty acids
B)10 - carbon fatty acids
C)14 - carbon fatty acids
D)20 - carbon fatty acids

Question 5

Which of the following ingredients would alert you to the presence of trans fatty acids in a product?

A)hydrogenated vegetable oil
B)hydrogenated lecithin
C)processed corn oil
D)extracted palm oil

Question 6

A fatty acid comprised of a 16 carbon chain containing the maximum amount of hydrogens is called a:

A)short-chain, saturated fatty acid.
B)medium-chain, saturated fatty acid.
C)long-chain, saturated fatty acid.
D)long-chain, unsaturated fatty acid.

Question 7

Which of the following is a rich source of polyunsaturated fatty acids?

A)corn oil
B)coconut oil
C)beef fat
D)butter

Question 8

The body stores lipids primarily as:

A)phospholipids.
B)triglycerides.
C)glycerols.
D)sterols.

Question 9

Diets high in trans fatty acids are associated with:

A)decreased cancer risk.
B)increased blood cholesterol levels.
C)increased osteoporosis.
D)decreased blood glucose levels.

Question 10

Which of the following is a type of phospholipid that acts as an emulsifier?

A)lecithins
B)omega 3 fatty acids
C)short chains
D)triglycerides

Question 11

The process of adding hydrogen to an unsaturated fatty acid is called:

A)emulsification.
B)pressurization.
C)hydrogenation.
D)deamination.

Question 12

Which of the following is usually solid at room temperature?

A)essential fatty acids
B)saturated fatty acids
C)monounsaturated fatty acids
D)polyunsaturated fatty acids

Question 13

Phospholipids are not considered to be essential nutrients. Why?

A)Our bodies manufacture phospholipids.
B)Phospholipids are not naturally found in the healthy body.
C)Beneficial GI bacteria produce phospholipids.
D)They provide no useful function in the human body.

Question 14

Triglycerides can be classified by their chain length, their shape and:

A)their carboxyl group.
B)their weight.
C)their methyl group.
D)their level of saturation.

Question 15

The most common lipids found in food are:

A)sterols.
B)triglycerides.
C)phospholipids.
D)glycerols.

Question 16

The two essential fatty acids are:

A)cholesterol and bile.
B)linoleic and alpha-linolenic acid.
C)butyric and stearic acid.
D)cis and trans.

Question 17

If an individual wanted to increase their intake of omega-3 fatty acids, which of the following foods should they add to their diet?

A)broccoli
B)sirloin steak
C)tofu
D)salmon

Question 18

A triglyceride includes:

A)3 fatty acids and 1 glycerol.
B)3 glycerols and 1 fatty acid.
C)3 phospholipids and 1 glycerol.
D)3 glycerols and 1 phospholipid.

Question 19

Which of the following substances is classified as a lipid?

A)glycogens
B)cholecystokinin
C)sterols
D)phosphates

Question 20

Which of the following foods are rich sources of saturated fatty acids?

A)walnuts and cashew nuts
B)olive and canola oils
C)cotton seed and safflower oils
D)butter and lard

Question 21

Which type of essential fatty acid is found in fish or fish oils?

A)omega-6
B)omega-3
C)saturated
D)monounsaturated

Question 22

Which of the following triggers the breakdown of stored fat?

A)lipoprotein lipase
B)epinephrine
C)insulin
D)estrogen

Question 23

The primary form of dietary cholesterol is:

A)free cholesterol.
B)combined with a phospholipid.
C)cholesterol ester.
D)straight-chain.

Question 24

Which type of lipid is classified as a ring structure?

A)trans fatty acid
B)phospholipid
C)cholesterol
D)saturated fatty acid

Question 25

How many calories are potentially provided by 25 grams of fat?

A)23 kilocalories
B)100 kilocalories
C)225 kilocalories
D)2,250 kilocalories

Question 26

During triglyceride digestion, two fatty acids are removed and the resulting molecule is called a:

A)monoacylglyceride.
B)diglyceride.
C)triglyceride.
D)phospholipid.

Question 27

The vast majority of fat digestion and absorption occurs in the:

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

Question 28

Not a true lipoprotein, this structural arrangement transports fats into the enterocyte for absorption.

A)chylomicron
B)VLDL
C)HDL
D)micelle

Question 29

To facilitate the digestion of dietary fats, the gallbladder stores and releases:

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

Question 30

Most lipids are transported as part of spherical compounds called:

A)lipoproteins.
B)peptides.
C)monoglycerides.
D)glycerols.

Question 31

Sex hormones and adrenal hormones are substances derived from which class of lipid?

A)fatty acids
B)triglycerides
C)phospholipids
D)sterols

Question 32

Which of the following foods would you omit from your diet if you were interested in lowering your dietary cholesterol intakes?

A)steamed broccoli
B)olive oil
C)almonds
D)butter

Question 33

The primary emulsifiers in bile are called:

A)lecithins.
B)cholecystokinin.
C)bicarbonate.
D)electrolytes.

Question 34

Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. Approximately what percentage of her total energy for the day intake came from fat?

A)13%
B)15%
C)29%
D)35%

Question 35

Where in the body are the majority of triglycerides stored for future energy needs?

A)gallbladder cells
B)pancreatic beta cells
C)liver cells
D)adipose cells

Question 36

If an individual had a disorder that caused them to malabsorb fats, you would expect their levels of vitamins D and E to be low because:

A)these vitamins must bond to fat acids for stability.
B)these vitamins are insoluble in water and require fats for their absorption and transport.
C)these vitamins require energy provided by fats to move them across the intestinal wall.
D)these vitamins require cholesterol for their absorption and transport.

Question 37

________ are a critical structural component of a cell's membrane.

A)Estrogens
B)Glycerols
C)Phospholipids
D)Triglycerides

Question 38

Which hormone signals the gallbladder to contract?

A)serotonin
B)lipoprotein lipase
C)insulin
D)cholecystokinin

Question 39

Which of the following hormones is produced from cholesterol?

A)estrogen
B)insulin
C)epinephrine
D)glucagon

Question 40

The primary enzyme for digesting lipids in the small intestine is called:

A)amylase.
B)lipoprotein lipase.
C)lingual lipase.
D)pancreatic lipase.

Question 41

Which of the following is a crucial role of fats in the body that cannot be performed by carbohydrates or proteins?

A)fats provide a source of energy
B)fats add flavour to foods
C)fats protect the organs
D)fats help build and repair tissue

Question 42

Orlistat is a drug that inhibits the enzyme lipase. Explain how this could potentially reduce body weight.

Question 43

Fat replacers are associated with which of the following health issues?

A)allergies
B)gastrointestinal distress
C)elevated blood cholesterol levels
D)hypertension

Question 44

A reporter would like to interview you about dietary fat intakes among Canadians. Outline a few key points that you would like to share with the Canadian population with respect to dietary fat recommendations.

Question 45

Which of the following cannot be added to foods in Canada?

A)trans fats
B)olestra
C)omega-3 fatty acids
D)cholesterol

Question 46

________ is an example of a fat replacer.

A)Phosphate
B)Saccharin
C)Olestra
D)Trans fat

Question 47

A website for a new high protein diet advertises that it is important to replace dietary fat from plant and animal sources with foods high in protein such as beef, chicken, and pork to reduce your risk for prostate and breast cancer. Would you make these dietary changes to reduce your risk of cancer? Why or why not?

Question 48

Stephan is packing his food for a mountaineering trip. He would like to carry foods that provide the maximum amount of kilocalories relative to their weight and volume. He decides to focus on foods that provide a significant amount of kilocalories from fat. Is this strategy advisable? Why or why not?

Question 49

Compare and contrast the triglycerides, phospholipids and sterols with respect to their primary function in the body.

Question 50

Compare and contrast the sources of energy for a track cyclist competing in an event that lasts two minutes versus a road rider competing in a three-hour endurance race.

Question 51

Mathew has recently been to the doctor and had his blood lipid levels tested. The doctor tells him that his total cholesterol is 6.5 mmol/L and his HDL-cholesterol levels are 0.8 mmol/L. What would you say to Mathew about his cholesterol levels?

A)He needs to decrease his total cholesterol and increase his HDL cholesterol.
B)He needs to decrease both his total and HDL cholesterol.
C)He needs to increase his total cholesterol and decrease his HDL cholesterol.
D)He should not make any changes; his lipid levels are healthy.

Question 52

Diets high in ________ have been shown to increase blood levels of high-density lipoproteins (HDL).

A)saturated fatty acids
B)trans fatty acids
C)omega-3 fatty acids
D)omega-6 fatty acids

Question 53

Which of the following is considered to be a risk factor for cardiovascular disease?

A)vigorous exercise
B)inflammation
C)low fat diet
D)omega-3 fatty acids

Question 54

During exercise, epinephrine activates the enzyme ________ in the adipose tissue, thus facilitating the breakdown of stored fat.

A)lingual lipase
B)lipoprotein lipase
C)hormone sensitive lipase
D)pancreatic lipase

Question 55

Given what you know about the molecular structure of omega-3 fatty acids, explain why you would expect to find that cold water fish are an excellent source of omega-3s.

Question 56

Raj has high total cholesterol levels and asks you to advise him on some dietary changes he can make to improve his blood lipids. What types of foods would you recommend and why?

Question 57

Amelia explains to you that she is going to start a very-low-fat diet where only 10% of her total kilocalories will come from fat. She explains that she will lose weight more quickly on this diet because fat is more energy dense than protein or carbohydrates. What advice would you give Amelia about her very-low-fat diet?

Question 58

Ji Yeoun calculates that fats are providing 25% of her total energy intake. She should:

A)decrease her fat intake because she is above the Acceptable Macronutrient Distribution Range.
B)maintain her fat intake because she is within the Acceptable Macronutrient Distribution Range.
C)increase her fat intake because she is below the Acceptable Macronutrient Distribution Range.
D)omit all fat from her diet because fats provide unnecessary kilocalories.

Question 59

Jenny tells you that she has recently decided to switch to a vegan diet that does not contain any animal products. She knows that cholesterol is involved in the production of hormones and is concerned that a vegan diet will negatively impact her estrogen levels. Do you agree? Why or why not?

Question 60

The production of endogenous very low-density lipoproteins (VLDLs)is decreased by:

A)exercise.
B)simple sugars.
C)extra kilocalories.
D)dietary cholesterol.

Question 61

What is hydrogenation? Discuss the risks and benefits of hydrogenation. Would you recommend that the Canadian government ban trans fats as has been done in other countries?

Question 62

Jack has a strong family history of heart disease. He would like to make some diet and lifestyle changes to reduce his risk for cardiovascular diseases. He tells you that currently he consumes eight ounces of red meat for dinner every night, has an average of 14 g of fibre per day, has two glasses of wine most days, and often eats salty foods. Provide Jack with some suggestions to reduce his risk of cardiovascular disease.

Question 63

Compare and contrast the different lipoproteins used for lipid transport in the blood. How would you want to modify the low-density lipoproteins and high-density lipoproteins to reduce the risk of cardiovascular diseases?