Deck 5: Lipids

Question 1

__________are compounds which contain carbon, hydrogen, and oxygen, and they are hydrophobic or insoluble in water.

A) Carbohydrates
B) Lipids
C) Proteins
D) Waters

Answer 1

Lipids

Question 2

Triglycerides, phospholipids, and sterols are the three main types of

A) fats.
B) proteins.
C) omega- 3 fats.
D) carbohydrates.

Answer 2

fats.

Question 3

A fatty acid includes

A) a carboxylic acid group COOH,chain of hydrogens of various lengths, a methyl group CH₃.
B) a carboxylic acid group COOH,chain of carbons of various lengths, a methyl group CH₃.
C) a carboxylic acid group COOH, chain of oxygens of various lengths, a methyl group CH₃.
D) a carboxylic acid group COOH, carbon, a methyl group CH₃.

Answer 3

a carboxylic acid group COOH,chain of carbons of various lengths, a methyl group CH₃.

Question 4

This fatty acid has fewer than eight carbons, so it is classified as a __________ fatty acid.

A) short- chain
B) omeg- 3- fat
C) medium- chain
D) long- chain

Question 5

A fatty acid which has 12 or more carbons is called a

A) omega- 3- fat.
B) long- chain fatty acid.
C) medium- chain fatty acid.
D) short- chain fatty acid.

Question 6

When exposed to oxygen, or oxidized, foods containing fatty acids may develop a bitter, pungent smell or taste, a condition called

A) hydrogenation.
B) oxygenation.
C) oxidation.
D) rancidity.

Question 7

__________are atoms or molecules that have at least one unpaired electron which makes the free radical both unstable and destabilizing, and the food eventually becomes rancid.

A) Free radicals
B) Lipids
C) Free forms
D) Radicals

Question 8

When fatty acids become oxidized, the chemical structure is altered, creating the off smell and flavors characteristic of ___________ food.

A) rancid
B) unoxidized
C) radical
D) saturated

Question 9

Fats which are__________promote atherosclerosis.

A) polyunsaturated
B) saturated
C) oxidised
D) unsaturated

Question 10

Foods that contain unsaturated fatty acids become rancid faster than foods that contain saturated fatty acids, and polyunsaturated fatty acids are more susceptible to rancidity than monounsaturated fatty acids because they have more __________ bonds

A) triple
B) single
C) double
D) no

Question 11

Flax oil, which is rich in polyunsaturated fatty acids, is more susceptible to oxidation than corn oil, which contains more saturated and monounsaturated fatty acids. Flax oil should be permanently refrigerated?

A) stored in the pantry
B) avoided
C) permanently refrigerated
D) stored anywhere

Question 12

Which of the following foods is more likely to become rancid?

A) Polyunsaturated fats
B) Saturated fatty acids have no double bonds
C) Cheeses, fats from meats
D) Foods which contain unsaturated fatty acids

Question 13

Antioxidants like vitamins C and E __________the oxidation process by bonding with the free radicals by preventing oxygen from attacking the double bonds.

A) promote
B) have no effect on
C) rancidize
D) hinder

Question 14

Long- chain fatty acids take__________to digest and absorb than do short- or medium- chain fatty acids

A) fewer peptide bonds
B) less time
C) longer
D) more peptide bonds

Question 15

Heart- healthy fats are

A) saturated fatty acids.
B) free radicals.
C) unsaturated fatty acids.
D) rancid fats.

Question 16

Which of the following fats most powerfully raises blood cholesterol levels?

A) rancid fat.
B) trans fats.
C) saturated fat.
D) monounsaturated fat.

Question 17

The ideal dietary pattern to reduce your risk of heart disease is one that __________LDL cholesterol and __________HDL cholesterol simultaneously.

A) lowers-- raises
B) raises-- maintains
C) maintains-- raises
D) raises-- lowers

Question 18

Oily fish (salmon, mackerel, herring) which are beneficial to the heart contain

A) saturated fatty acids.
B) polysaturated fats.
C) an omega- 3- fats.
D) unsaturated fatty acids.

Question 19

Fats that are liquid at room temperature are called

A) unsaturated.
B) oils.
C) rancid.
D) saturated.

Question 20

Hydrogenation involves heating oil and exposing it to hydrogen gas, which adds hydrogen to the carbons in the double bonds, making the food more

A) unsaturated
B) likely to promote atherosclerosis.
C) polyunsaturated.
D) radicalized.

Question 21

Features such as a longer shelf- life, improved texture of pastries, crispier fried foods, and providing a "mouthfeel" like butter at a lower cost are characteristic of foods which have been

A) oxidized.
B) hydrogenated.
C) genetically modified.
D) oxygenated.

Question 22

Which of the following fats is most beneficial to the circulatory system?

A) omega- 3- fatty acids.
B) saturated fats.
C) omega- 6- fatty acids.
D) unoxygenated fatty acids.

Question 23

If the body cannot synthesize a fatty acid and it must be obtained from foods, it is called an

A) oxidized fatty acid.
B) acid.
C) essential fatty acid.
D) unsaturated fatty acid.

Question 24

Linoleic acid is a polyunsaturated essential __________ fatty acid; and alpha- linolenic acidpolyunsaturated essential__________ fatty acid.

A) omega- 3-omega- 6
B) rancid
C) omega- 6-omega- 3
D) non- rancid

Question 25

Trans fatty acids are linked to an increased risk for

A) dehydration.
B) cardiovascular disease.
C) infant mortality.
D) diarrhea.

Question 26

The most common lipid in both foods and the body is the

A) unsaturated fat.
B) triglyceride.
C) omega- 6 fat.
D) omega- 3 fat.

Question 27

Juan is overweight because he eats mostly processed foods which are high in fat and sugar. He needs to consider eating more

A) fat substitutes.
B) sugar substitutes.
C) peas and beans, frozen vegetables, trans fats.
D) peas and beans, fruits, vegetables, whole grains.

Question 28

The flakiness of pie crusts, tenderness in meat, and the freshness of foods are associated with

A) diglycerides.
B) hydrogenation.
C) monoglycerides.
D) triglycerides.

Question 29

High concentrations of triglycerides in the blood and in adipose tissue are

A) harmful to the heart.
B) beneficial to fat cells only.
C) harmful to the teeth.
D) beneficial to cell walls.

Question 30

The most common lipid in the body and in foods is

A) triglycerides.
B) diglycerides.
C) monoglycerides.
D) glycerides.

Question 31

If a fatty acid in which the carbon atoms are on opposite sides of the double bond, it is called a_______ fatty acid.

A) trans
B) saturated
C) rancid
D) cis

Question 32

Lipids that consists of two fatty acids and a phosphate group attached to a glycerol backbone are called

A) monglycerides.
B) diglycerides.
C) triglycerides.
D) phospholipids.

Question 33

Lecithin, an emulsifier, is an example of a_______ found in food and in the body.

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

Question 34

Cholesterol is needed for which of the following functions?

A) finger nail repair
B) liver repair
C) sex hormones, cell membrane formation
D) sex hormones, cell wall formation

Question 35

Which of the following fats cannot be digested?

A) polyunsaturated fat
B) unsaturated fat
C) saturated fat
D) sterols

Question 36

Inhibition the intestinal absorption of cholesterol is a benefit of

A) sterols.
B) fatty acids.
C) phytosterols.
D) phytostanols.

Question 37

Lipid _______ begins in the mouth and stomach with the help of lingual lipase and gastric lipase.

A) oxidation
B) digestion
C) chylomicron
D) absorption

Question 38

Most _______ are digested in the small intestine with the help of bile and pancreatic lipase.

A) triglycerides
B) diglycerides
C) monoglycerides
D) glycerols

Question 39

___________ transport digested lipids from the lumen of the GI tract into the enterocytes.

A) ATP
B) Low density lipoproteins
C) Micelles
D) High- density lipoproteins

Question 40

Although short- and medium-chain fatty acids are absorbed directly into the bloodstream, longer-chain fatty acids and other remnants of fat digestion are packaged into chylomicrons, which transport them through the ________ system until they enter the bloodstream.

A) venous
B) lymphatic
C) digestive
D) excretory

Question 41

Lipoproteins transport triglycerides, cholesterol, and other lipids through the lymph and bloodstream. LDLs deposit cholesterol in artery walls, whereas HDLs remove cholesterol from arteries and deliver it to the liver, which uses it in the synthesis of bile and other compounds.

Question 42

Cholesterol is used to make cell membranes, sex hormones, bile, and vitamin D.

Question 43

Stored triglycerides cushion and protect bones, organs, and nerves and help maintain body temperature. Dietary fat provides essential fatty acids and is needed for the absorption of fat- soluble vitamins and carotenoids.

Question 44

Essential fatty acids are precursors to arachidonic acid and EPA, which are used to synthesize a variety of eicosanoids, substances that regulate several body functions.

Question 45

Essential fatty acids, are key for a healthy diet, but intake of saturated fats, trans fats, and cholesterol should be limited.

Question 46

Dietary fat intake should range from 20 to 35 percent of total kilocalories. To meet essential fatty acid needs, 5- 10 percent of total daily kilocalories should come from linoleic acid and 0.6- 1.2 percent of total daily kilocalories should come from alpha- linolenic acid.

Question 47

Dietary intake of saturated fat should be limited to no more than 10 percent of total fat consumption, and less than 2 percent of fat consumption should be from trans fats.

Question 48

Dietary cholesterol and phospholipids are both made in the body and are not essential nutrients.

Question 49

The less fat Americans eat, the better.

Question 50

A plant- based diet with minimal amounts of high- saturated- fat, high- sugar foods, coupled with daily physical activity, reflects the healthy habits of the Mediterranean lifestyle.

Question 51

All health professionals agree that coconut oil is the best oil to use because it is heart- healthy.

Question 52

Trans fats in processed foods pose a greater risk for heart health than saturated fats.

Question 53

Phytosterols and phytostanols in soybean oil, many fruits, legumes and other vegetables, sesame seeds, nuts, and cereals lower LDL cholesterol.

Question 54

Olestra has zero kilocalories because it travels through the GI tract untouched.

Question 55

The secret to permanent weight loss is to eat more reduced- fat foods, and foods which contain Olestra.

Question 56

Any trans fats in a food must be listed on the Nutrition Facts panel.

Question 57

Lean meat and poultry, fish, low- fat or non- fat dairy products, and limited amounts of nuts and cheese are the best food sources to obtain the essential fatty acids and limit saturated and trans fats.

Question 58

Cholesterol is found mostly in animal- based foods, whereas plant- based foods contain mostly phytosterols.

Question 59

Commercially prepared baked goods and snack items are high in kilocalories, saturated fat, and trans fats, and should be consumed rarely.

Question 60

The best approach to meeting the need for fats is to use fat- substitutes because they are nutritionally superior to omega- 3 fats in oily fish (salmon, mackerel, herring).

Question 61

The buildup of plaque in the arteries cannot be controlled by making dietary changes.

Question 62

Drinking a moderate amount of alcohol may help reduce the risk of heart disease in most college students.

Question 63

If you have a history of heart disease in your family, you should be limiting saturated fat, cholesterol, and trans fat and increasing fish consumption, as well as consuming antioxidant- rich fruits, vegetables, whole grains, and nuts.

Question 64

High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure, excess body weight, inactivity, type 2 diabetes, and smoking represent uncontrollable risk factors for heart disease.

Question 65

Regular exercise and maintaining a healthy body weight can help lower LDL cholesterol concentrations and raise HDL cholesterol concentrations.

Question 66

Saturated fat, and trans fat are linked to heart disease.

Question 67

Smoking damages artery walls.

Question 68

Atherosclerosis increases the risk of heart disease.

Question 69

Exercise is linked to high HDL levels.

Question 70

Consumption of antioxidant- rich fruits, vegetables, whole grains, and nuts is recommended to reduce the risk of atherosclerosis.

Question 71

PHOs are heart- healthy.

Question 72

Vegetable oils are more heart- healthy than butter.

Question 73

Ashley, a college student, has just been diagnosed with hypercholesterolemia. The best approach to meeting her nutritional needs would be to eat as little fat as possible.

Question 74

Free radicals raise blood cholesterol levels more powerfully than trans fats.

Question 75

Heart disease runs in Ashley's family so there is nothing that she can do to ensure that she does not get ever get heart disease.

Question 76

Explain how lipids are digested in the body.

Question 77

How are lipids absorbed in the body?

Question 78

Describe how fats are transported in the body.

Question 79

Why is it important to eat the right fats?

Question 80

What are the recommendations for total fat, saturated fat, trans fat and the essential fatty acids?