Deck 6: Lipids

Question 1

Arachadonic acid is associated with

A) glucose metabolism.
B) omega-3 fatty acid metabolism.
C) omega-6 fatty acid metabolism.
D) cholesterol metabolism.

Answer 1

C

Question 2

In what form is most body fat stored?

A) cholesterol.
B) phospholipids.
C) triglycerides.
D) None of these are correct.

Answer 2

C

Question 3

Fats that are liquid at room temperature can be made more solid by the process of

A) saponification.
B) hydrogenation.
C) emulsification.
D) calcification.

Answer 3

B

Question 4

The functions of fat include all of the following EXCEPT

A) build and repair tissue.
B) cushion and protect vital organs.
C) insulate the body.
D) transport fat-soluble vitamins.

Question 5

Lard,butter,and cream are rich sources of

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

Question 6

The chief contributors of saturated fatty acids in the U.S.diet include

A) whole grains.
B) sunflower, soybean, and safflower oils.
C) lecithins.
D) animal products.

Question 7

Which of the following correctly characterizes lipids?

A) They do not dissolve in water.
B) They contain carbon, hydrogen, and nitrogen.
C) They dissolve in water.
D) They are all classified as sterols.

Question 8

The main difference between fats and oils is that fats are

A) liquid at room temperature.
B) solid at room temperature.
C) structures containing only saturated fatty acids.
D) structures with equal proportions of unsaturated and saturated fatty acids.

Question 9

Lipids with high saturated fatty acid content are ____________ at room temperature.

A) solid
B) liquid
C) warm
D) gaseous

Question 10

All of the following are ways in which fatty acids can differ from one another EXCEPT

A) number of double bonds.
B) degree of saturation.
C) chain length.
D) average number of calories per gram.

Question 11

Monounsaturated fatty acids

A) are liquid at room temperature.
B) have one double bond in the fatty acid chain.
C) lower cholesterol.
D) All of these responses are correct.

Question 12

Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet?

A) olive oil, peanuts and almonds
B) beef franks, bologna, and ham
C) Carrots, beets and peppers
D) bacon, eggs, and butter

Question 13

Recommendations suggest that we consume approximately 20% of our fat as monounsaturated fats.All of the following would be appropriate to use to achieve this goal EXCEPT

A) peanut oil.
B) canola oil.
C) sunflower oil.
D) olive oil.

Question 14

Phospholipids consist of

A) Two fatty acids
B) cholesterol
C) glycerol and phosphate
D) A and B
E) A and C

Question 15

Which of the following lipids is a precursor for estrogen and bile

A) Cholesterol
B) Alpha linoleic acid
C) ecosinoids
D) saturated fat

Question 16

Which of the following fats and oils provides the most polyunsaturated fatty acids?

A) olive oil
B) butter
C) soybean oil
D) None of the choices are correct.

Question 17

Which is correct regarding trans fatty acids

A) They raise HDL and LDL cholesterol
B) They lower LDL cholesterol
C) They raise LDL and lower HDL cholesterol
D) They raise blood glucose

Question 18

Saturated fatty acids predominate in which of the following lipids?

A) canola oil
B) safflower oil
C) butter
D) olive oil

Question 19

Some fat is necessary in our diets

A) to increase the palatability of foods.
B) as a carrier of fat-soluble vitamins.
C) to provide essential fatty acids.
D) All of these responses are correct.

Question 20

Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.

A) essential
B) nonessential
C) saturated
D) trans

Question 21

Low-density lipoproteins (LDL)are the principal transport vehicle for _______ in the blood.

A) glucose
B) triglycerides
C) phospholipids
D) cholesterol
E) free fatty acids

Question 22

Fat digestion begins in the

A) intestines.
B) stomach.
C) mouth.
D) liver.

Question 23

All the following are good sources of omega 3 fatty acids EXCEPT.

A) walnuts
B) salmon
C) avocados
D) flax seed oil

Question 24

Which lipoprotein is responsible for transporting cholesterol from the liver to tissues?

A) chylomicron
B) low density lipoprotein (LDL)
C) high density lipoprotein (HDL)
D) chylomicron remnant

Question 25

In the Mediterranean Diet,the majority of fat in the diet is supplied by

A) olive oil and olives.
B) red meat.
C) eggs.
D) dairy.
E) cheese.

Question 26

Which of the following lipoproteins contains the highest proportion of protein?

A) LDL
B) VLDL
C) HDL
D) chylomicrons

Question 27

The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed __________ of total calories and saturated fat intake be limited to _______ of total calories.

A) 20%; 1%
B) 20%; 5%
C) 35%; 10%
D) 50%; 10%

Question 28

Mike has been told to reduce his fat intake to less than 30% of his total calories.It has been recommended to him that he consume an average of 2000 calories per day.How many grams of fat should he consume per day?

A) 76 grams
B) 67 grams
C) 80 grams
D) 93 grams

Question 29

According to guidelines from the American Heart Association for the general population,saturated fats

A) should constitute no more than 7% of total energy in the diet.
B) are quite visible in foods, so they should be eliminated from the diet to reduce risk of heart disease.
C) are only a health risk if they come from a food that has been fried.
D) are only a health risk if they come from gravies, desserts, and dairy products.

Question 30

Most experts agree that dietary cholesterol intake should be limited to _______mg per day.

A) 200
B) 300
C) 400
D) 500

Question 31

Which essential fatty acid is responsible for lowering the risk of coronary heart disease?

A) alpha-linolenic
B) linoleic
C) omega-6 fatty acids
D) omega-9 fatty acids
E) None of these choices are correct.

Question 32

Lipoproteins are important for

A) transport of fats in the blood and lymphatic system.
B) synthesis of triglycerides.
C) synthesis of adipose tissue.
D) None of these choices are correct.

Question 33

Individuals with bleeding disorders taking anticoagulants or scheduling surgery should be cautious about which supplement:

A) Omega 6 fatty acids.
B) Omega 9 fatty acids.
C) Omega 3 fatty acids.
D) None of the above.

Question 34

Ergosterol is a type of sterol found in

A) eggs
B) meat
C) plants
D) None of the above are correct

Question 35

Lecithin is classified as a

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

Question 36

High levels of ______ in the blood are associated with lower risk of cardiovascular disease.

A) LDL
B) HDL
C) total cholesterol
D) triglycerides

Question 37

LDL clearance in the plasma is mediated via the ______ receptor.

A) B-48
B) B-100
C) CII
D) A

Question 38

Lingual lipase breaks down

A) triglycerides.
B) proteins.
C) carbohydrates.
D) None of these choices are correct.

Question 39

Cholesterol is

A) not essential in the diet; the human body can synthesize it.
B) not found in foods of plant origin.
C) an important part of human cell membranes and is necessary to make some hormones.
D) All of these choices are correct.

Question 40

A fatty acid with 10 carbons will be absorbed via the

A) lymphatic system.
B) the portal system.
C) the kidney system.
D) None of the above are correct.

Question 41

Excessive amounts of omega-3 fatty acids can

A) impair the immune system.
B) cause excessive bleeding.
C) cause hemorrhagic stroke.
D) All of these choices are correct.
E) None of these choices are correct.

Question 42

Which of the following is a risk factor for heart disease?

A) Total blood cholesterol level greater than 200 mg/dl
B) LDL level lower than 100 mg/dl
C) Vigorous physical activity
D) HDL level greater than 60 mg/dl

Question 43

Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.

Question 44

High-density lipoproteins function in lipid transport by

A) delivering cholesterol to target cells throughout the body.
B) picking up cholesterol from dying cells and other sources for delivery to other lipoproteins and the liver for disposal.
C) slowly carrying newly synthesized fats from the liver to various body cells.
D) moving newly absorbed dietary fat through the intestinal wall.

Question 45

Margarine is usually made by a process called ________,in which hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils.

A) saturation
B) isomerization
C) esterification
D) hydrogenation

Question 46

Which of the following is considered a desirable blood level for total cholesterol?

A) 200 mg/dl or less
B) 300 mg/dl or less
C) 400 mg/dl or less
D) 500 mg/dl or less

Question 47

Lipoprotein lipase functions to

A) absorb fatty acids and glycerol into the lymph.
B) reassemble chylomicrons into lipoproteins.
C) break down triglycerides from lipoproteins for transfer into cells.
D) break down diglycerides into cholesterol for transfer into cells.

Question 48

Why are nuts a heart healthy food?

A) They are rich in antioxidants.
B) Most nuts are good sources of monounsaturated fatty acids.
C) They contain no cholesterol.
D) All of these choices are correct.

Question 49

Which apolipoprotein is responsible for activating lipoprotein lipase?

A) Apo B-48
B) Apo C-II
C) Apo C
D) Apo B-100

Question 50

A stroke

A) blocks blood flow in the brain.
B) reduces blood flow in the heart.
C) reduces blood flow to the gut.
D) is not associated with fats or lipids.

Question 51

A diet designed to reduce elevated serum LDL cholesterol levels

A) is low in saturated fats.
B) is reduced in dietary cholesterol.
C) provides adequate amounts of soluble fiber.
D) All of these choices are correct.

Question 52

Immediately after a meal,newly digested and absorbed dietary fats appear in the lymph,and then the blood,as a part of which of the following?

A) LDL
B) HDL
C) chylomicrons
D) cholesterol

Question 53

All of the following are uncontrollable risk factors for heart disease EXCEPT

A) gender.
B) age.
C) genetics.
D) hypertension.

Question 54

The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

A) receptor
B) atherosclerotic
C) intermediate
D) scavenger

Question 55

Oxidized LDL in the blood is picked up by

A) B100 receptor.
B) scavenger pathway.
C) B48 receptor.
D) No cell can pick up oxidized LDL.

Question 56

Which of the following blood levels of LDL cholesterol would increase risk for cardiovascular disease?

A) 100 mg/dl or less
B) 130 mg/dl or less
C) 130-159 mg/dl
D) over 160 mg/dl

Question 57

All fat-free foods are healthy for you.

Question 58

Excessive intakes of saturated fatty acids tend to

A) increase cholesterol deposited in arteries.
B) decrease cholesterol levels in the veins.
C) be of no concern to heart disease.
D) increase HDL levels in the blood.

Question 59

Blockage of a major artery is caused by a blood clot.These clots may form when

A) cholesterol plaques build up in artery walls.
B) HDL invades artery walls.
C) the dietary intake of cholesterol is less than 200 mg per day.
D) LDL fails to remove cholesterol from artery walls.

Question 60

Trans fatty acids are now considered more atherogenic than saturated fatty acids because they

A) are unnatural and only form during fat processing.
B) cause excessive blood clotting.
C) elevate LDL levels, while decreasing HDL.
D) cause sudden cardiac arrest in post-menopausal women.

Question 61

Lecithin and bile are examples of emulsifiers.

Question 62

What is the role of bile acids in the digestion of lipids?

Question 63

Eicosanoids are

A) responsible for fat transport in the bloodstream.
B) proteins that act like fat.
C) part of an omega-9 fatty acid.
D) substances that produce diverse hormone-like effects on the body.

Question 64

How do antioxidants reduce the risk of cardiovascular disease?

Question 65

Compare and contrast the typical American diet to the Mediterranean diet.

Question 66

Evaluate the following statement: "Heart disease is more likely due to genetics than diet."

Question 67

High blood levels of HDL are protective against heart disease.

Question 68

What is atherosclerosis and what key lipid factors contribute to this disease?

Question 69

Americans eat more omega-3 fatty acids than omega-6 fatty acids.

Question 70

Lipids with high polyunsaturatd fatty acid content are ____________ at room temperature.

A) solid
B) liquid
C) warm
D) gaseous

Question 71

Evaluate the following statement: "Heart disease is more likely due to genetics than diet."

Question 72

Trans fatty acids raise HDL and lower LDL.

Question 73

Saturated fatty acids predominate in which of the following lipids?

A) canola oil
B) safflower oil
C) butter
D) olive oil

Question 74

What is the role of bile acids in the digestion of lipids?

Question 75

Why are premenopausal women at lower risk for heart disease when compared to men of the same age?

Question 76

Eicosapentaenoic acid (EPA)is associated with

A) glucose metabolism.
B) omega-3 fatty acid metabolism.
C) omega-6 fatty acid metabolism.
D) cholesterol metabolism.

Question 77

Dietary cholesterol should not exceed 300 milligrams per day.

Question 78

The decrease in HDL due to the decrease of estrogen in postmenopausal women plays a part in the increased risk of heart disease that occurs in older women.

Question 79

Plants contain cholesterol.

Question 80

How do the plant stanols found in some margarines lower cholesterol?