Deck 4: Lipids

Question 1

The n-3 fatty acids are of current interest because of their relation to prevention of:

A) liver disease.
B) respiratory infections.
C) cardiovascular disease.
D) urinary tract infections.

Answer 1

C

Question 2

If a client consumed 50 g of fat as part of a total 1500-kcal intake, the percentage of total kcalories from fat would be:

A) 13%.
B) 20%.
C) 30%.
D) 42%.

Answer 2

C
50 g of fat at 9 kcal per gram provides 50 × 9 kcal = 450 kcal. The percentage of kcal from fat is 450/1500 × 100% = 30%.

Question 3

Fatty acids are the preferred energy source for the:

A) brain.
B) muscles.
C) heart.
D) lungs.

Answer 3

C

Question 4

An example of a sandwich high in saturated fatty acids is:

A) tuna salad.
B) grilled cheese.
C) turkey and sprouts.
D) peanut butter and jelly.

Question 5

The best food sources of essential fatty acids are:

A) vegetable oils.
B) tropical oils.
C) hydrogenated oils.
D) nuts.

Question 6

A characteristic of saturated fats is that they are:

A) mostly found in animal products.
B) liquid at room temperature.
C) composed of many double bonds.
D) found primarily in vegetable products.

Question 7

When two or more double bonds in a fatty acid remain unfilled, the resulting fatty acid is classified as:

A) monounsaturated.
B) polyunsaturated.
C) essential.
D) saturated.

Question 8

A triglyceride is composed of glycerol and:

A) fatty acids.
B) amino acids.
C) polysaccharides.
D) cholesterol.

Question 9

The greatest number of kcalories would be provided by eating 30 g of:

A) carbohydrates.
B) fat.
C) protein.
D) micronutrients.

Question 10

Many infant formulas now contain added arachidonic and docosahexaenoic acids because:

A) infants who drink formula rather than breast milk need more of these fatty acids.
B) these fatty acids are destroyed during processing of infant formula.
C) infants may not be able to produce enough of these for optimum development.
D) these fatty acids help preserve other nutrients in the infant formula.

Question 11

One reason fat is important in the diet is because it:

A) supplies a constant source of vitamins.
B) speeds up the digestive process.
C) provides satiety.
D) stimulates the release of important digestive enzymes.

Question 12

One of the functions of essential fatty acids is to:

A) improve skin integrity.
B) control lipid digestion.
C) reduce blood clotting time.
D) form chylomicrons.

Question 13

The chain length of fatty acids that are most water soluble and most easily absorbed into the bloodstream is:

A) very long.
B) long.
C) medium.
D) short.

Question 14

An oil high in saturated fatty acids is:

A) corn oil.
B) coconut oil.
C) fish oil.
D) olive oil.

Question 15

Excess intake of dietary fat is:

A) converted into glucose.
B) converted into cholesterol.
C) stored in blood vessels.
D) stored in adipose tissue.

Question 16

The number of kilocalories (kcalories or kcal) provided by 35 g of fat is:

A) 140.
B) 245.
C) 315.
D) 360.

Question 17

One characteristic of an essential fatty acid is that it:

A) comes from an animal source.
B) comes from a plant source.
C) is not manufactured by the body.
D) is manufactured by the body.

Question 18

Prostaglandins have a local action similar to that of:

A) enzymes.
B) neurotransmitters.
C) hormones.
D) lipoproteins.

Question 19

A chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the:

A) arrangement of carbon molecules.
B) number of oxygen molecules.
C) food source.
D) number of double bonds.

Question 20

"Hidden" fats are found in:

A) rice.
B) muffins.
C) bacon.
D) baked potatoes.

Question 21

A high blood cholesterol level appears to be associated with the development of:

A) chronic kidney disease.
B) coronary heart disease.
C) Alzheimer's disease.
D) Addison's disease.

Question 22

The effect of trans fatty acids on blood cholesterol is similar to that of:

A) cis fatty acids.
B) saturated fatty acids.
C) monounsaturated fatty acids.
D) polyunsaturated fatty acids.

Question 23

The maximum recommended daily intake of cholesterol is:

A) 100 mg.
B) 200 mg.
C) 300 mg.
D) 400 mg.

Question 24

The endogenous supply of cholesterol is synthesized mainly in the:

A) large intestine.
B) liver.
C) muscles.
D) pancreas.

Question 25

A saturated fat that contains no cholesterol is:

A) butter.
B) coconut oil.
C) eggs.
D) fish.

Question 26

The hormone responsible for stimulating the gallbladder to contract and release bile is:

A) gastric lipase.
B) cholecystokinin.
C) vitamin D.
D) enterokinin.

Question 27

The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of total kcalories from fat should fall between:

A) 10% and 20%.
B) 20% and 25%
C) 20% and 35%.
D) 30% and 45%.

Question 28

Plasma lipoproteins contain varying amounts of:

A) ascorbic acid.
B) triglycerides.
C) lecithin.
D) glucose.

Question 29

The lipoprotein that carries fat from a meal just consumed to the liver is:

A) very low-density lipoprotein (VLDL).
B) low-density lipoprotein (LDL).
C) chylomicrons.
D) high-density lipoprotein (HDL).

Question 30

Most fat replacers are made from:

A) proteins.
B) carbohydrates.
C) cholesterol.
D) monoglycerides.

Question 31

Liquid oils can be changed to a solid fat by a process called:

A) emulsification.
B) hydrogenation.
C) homogenization.
D) oxidation.

Question 32

Pancreatic lipase digests triglycerides by:

A) reducing the surface tension.
B) removing the glycerol.
C) breaking off one fatty acid at a time.
D) removing the cholesterol.

Question 33

An important function of cholesterol is to:

A) form bile salts.
B) break down cell membranes.
C) metabolize carbohydrates.
D) produce vitamin A.

Question 34

The major portion of the chemical digestion of lipids occurs in the:

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

Question 35

The form of fatty acids in naturally occurring fats is generally:

A) trans.
B) polyunsaturated.
C) cis.
D) saturated.

Question 36

The lipoprotein that increases the risk of cardiovascular disease is:

A) low-density lipoprotein (LDL).
B) high-density lipoprotein (HDL).
C) very low-density lipoprotein (VLDL).
D) chylomicrons.

Question 37

A compound that is necessary for emulsification of fat in the body is:

A) bile salts.
B) cholecystokinin.
C) chyme.
D) trypsin.

Question 38

Lipids are carried in the bloodstream in:

A) micelles.
B) glycolipids.
C) lecithin.
D) lipoproteins.

Question 39

An important function of bile is to:

A) separate fatty acids from glycerol.
B) activate the intestinal lipases.
C) break the fat into globules.
D) neutralize gastric lipase.

Question 40

Cholesterol absorption may be decreased by intake of:

A) vitamin K.
B) plant sterols.
C) trans fats.
D) phospholipids.

Question 41

The lipoprotein that helps slow the progression of atherosclerosis is:

A) very-low-density lipoprotein (VLDL).
B) low-density lipoprotein (LDL).
C) chylomicron.
D) high-density lipoprotein (HDL).

Question 42

Diets that contain less than 10% of kcalories as fat are not recommended because:

A) intake of carbohydrates would be too high.
B) this would require excessive use of fat replacers.
C) the diet would not provide satiety.
D) intake of essential fatty acids would be too low.

Question 43

Digestion of fats is completed in the:

A) duodenum.
B) intestinal wall.
C) liver.
D) enterohepatic circulation.

Question 44

The digestive enzyme lecithinase acts in the small intestine to digest:

A) cholesterol.
B) lipids.
C) fatty acids.
D) lecithin.

Question 45

The substance that allows lipoproteins to carry lipids in the blood is:

A) phospholipid.
B) cholesterol.
C) chylomicrons.
D) glycerol.