Deck 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

Question 1

Fatty acids may differ from one another:

A) in chain length.
B) in degree of saturation.
C) in number of calories.
D) a and b
E) b and c

Answer 1

D

Question 2

If the fat in a container is solid at room temperature, what type of fat is it?

A) polyunsaturated fat
B) monounsaturated fat
C) saturated fat
D) short-chain fatty acids

Answer 2

C

Question 3

Triglycerides consist of:

A) three fatty acids.
B) trans fatty acids.
C) glycerol.
D) a and b
E) a and c

Answer 3

E

Question 4

Which of the following is not a function of fat in the human body?

A) protects the body from temperature extremes
B) cushions the internal organs from physical shock
C) carries the water-soluble nutrients
D) provides the major material from which cell membranes are made

Question 5

High blood LDL concentrations warn of an increased risk of heart attack.

Question 6

Fatty acids in foods influence the composition of fats in the body.

Question 7

A family of organic compounds soluble in organic solvents but not in water is called:

A) triglycerides.
B) lipids.
C) fats.
D) oils.

Question 8

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.
Controversy 5 True/False Items

Question 9

Which of the following statements concerning lecithin is not true?

A) It plays a key role in the structure of cell membranes.
B) It is an emulsifier.
C) It has the ability to lower blood cholesterol.
D) It has no special ability to promote health.

Question 10

The Mediterranean-type diet is famous for supporting the health of the heart while including foods high in fat.

Question 11

According to the USDA Food Patterns, most adults should limit protein foods intake to 5-7 oz./day.

Question 12

About 95% of the lipids in foods and in the human body are:

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

Question 13

Cholesterol is the best known of the:

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

Question 14

All of the following are found mainly in foods that contain fat except:

A) vitamin A.
B) vitamin C.
C) vitamin D.
D) vitamin K.

Question 15

Pork loin is an example of a lean cut of meat from which the fat can be trimmed.

Question 16

Some ground turkey and chicken products in which the skin is ground in are much higher in solid fats than lean beef.

Question 17

Which one of the following statements about fatty foods is true?

A) Fatty foods are low in energy density.
B) Fat in foods contributes to satiety.
C) People prefer the taste of foods low in fat over those high in fat.
D) Fat gives foods a tough texture.

Question 18

The best food source of omega-6 fatty acids is fish and seafood.

Question 19

Phospholipids make up most of the lipid present both in the body and in food.

Question 20

A majority of fat digestion takes place in the stomach.

Question 21

The main dietary factor associated with elevated blood cholesterol is:

A) high cholesterol intake.
B) high total fat intake.
C) high saturated and trans fat intakes.
D) high polyunsaturated fat intake.

Question 22

Which statement is true?

A) All meats are higher in protein than in fat.
B) All dairy products are saturated fat sources.
C) Grain products are solid fat free.
D) Cream and butter are solid fats.
Application-Level Multiple-Choice Items

Question 23

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

A) They are made by the body.
B) Their amounts are never listed on food labels.
C) They arise when polyunsaturated oils are hydrogenated.
D) They occur naturally in foods to a large extent.

Question 24

Which of the following is a true statement about spreadable margarines made from polyunsaturated oils?

A) Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.
B) The oil becomes harder after the hydrogen is added.
C) The margarine becomes less saturated than the original oil.
D) a and b
E) b and c

Question 25

The Dietary Guidelines recommend that adults consume _____ ounces of seafood per week.

A) 8-12
B) 3-6
C) 14-21
D) 5-7

Question 26

The role of bile in fat digestion is to:

A) digest fats in the stomach.
B) emulsify fats in the small intestine.
C) transport fats through the circulatory system.
D) split fats into smaller components.

Question 27

Vegetable oils comprise most of the added fat in the diet because:

A) fast-food chains use them for frying.
B) consumers prefer their taste.
C) food manufacturers add them to processed foods.
D) a and b
E) a and c

Question 28

EPA and DHA are:

A) not important in nutrition.
B) essential fatty acids.
C) found in the oils of fish.
D) omega-6 fatty acids.

Question 29

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

A) Foods containing fat are much bulkier and heavier than low-fat foods.
B) Fat in foods will create a strong odor that may reduce your appetite.
C) When fat is eaten with phytochemicals it will block their absorption.
D) Fat in your meal will contribute to satiety, the feeling of fullness after a meal.

Question 30

Which of the following is characteristic of a diet to reduce heart disease risk?

A) high in saturated fats
B) low in vegetables and fruits
C) low in trans fats
D) low in whole grains and legumes

Question 31

Which of the following is not a desirable blood lipid value?

A) low total cholesterol
B) high LDL
C) high HDL
D) low blood triglycerides

Question 32

Is it a good idea for an athlete to eliminate all fat from his diet in order to stay lean?

A) yes, because dietary fat is stored easily in fat cells in and can't be used for energy
B) no, because fats provide most of the energy to fuel the work of our muscles
C) yes, because fat is stored under the skin and causes our bodies to overheat
D) no, because excess fat is converted to glycogen and stored in the muscles

Question 33

The best way to increase consumption of omega-3 fatty acids is to:

A) increase intake of seed oils.
B) choose fish as a protein food often.
C) limit intake of polyunsaturated fats.
D) take fish oil supplements.

Question 34

BHA and BHT are examples of:

A) hydrogenated fats.
B) unsaturated fatty acids.
C) antioxidants.
D) snack foods.

Question 35

Foods with hidden fat include:

A) coconuts.
B) biscuits.
C) bananas.
D) a and b
E) b and c

Question 36

To protect yourself from consuming too much _____, you would limit your consumption of swordfish, king mackerel, and shark.

A) lead
B) arsenic
C) iodine
D) mercury

Question 37

Characteristics of the essential fatty acids include:

A) they must be supplied by the diet.
B) they can be made from the substances in the body.
C) they are polyunsaturated fatty acids.
D) b and c
E) a and c

Question 38

DRI recommendations concerning intakes of fats include:

A) consume up to 35% of calories as fat.
B) keep saturated fat intake low: less than 10% of calories.
C) keep daily cholesterol intake at 100 mg.
D) a and b
E) b and c

Question 39

Cooking oils should be stored in tightly covered containers in order to:

A) prevent them from becoming rancid.
B) retard the oxidation process.
C) prevent them from losing fat-soluble vitamins.
D) a and b
E) a and c

Question 40

A deficiency of fatty acids can cause:

A) extreme weight loss in adults.
B) low blood pressure.
C) diabetes.
D) abnormal brain development in infants.

Question 41

Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within recommendations for heart health?

A) yes, because the energy from saturated fat is within the recommended percentage range
B) no, because the energy from saturated fat is higher than the recommended percentage
C) yes, because trans fat intake is within the recommended range
D) no, because the energy from trans fat is lower than the recommended percentage

Question 42

The lipoproteins LDL and HDL are thought to influence heart disease risk because:

A) LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
B) HDL are affected by the amount of cholesterol we eat in our diet.
C) LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
D) HDL play an important role in scavenging cholesterol from the tissues for disposal.

Question 43

The major storage form of fats in our body is:

A) triglycerides, which are made up of fatty acids and glycerol.
B) fatty acids, which are made up of trans fats and bile.
C) cholesterol, which is stored in the blood.
D) lecithin, which is stored in the liver.

Question 44

Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:

A) retrieving fatty acids that have been stored in the liver.
B) transporting cholesterol to the muscles to be broken down for energy.
C) dismantling stored fat in fat cells and releasing components into blood.
D) converting glucose into fat as a more efficient method of producing energy.

Question 45

As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?

A) Short-chain fatty acids pass directly through the blood to individual body cells.
B) Large-chain fatty acids are formed into lipoproteins for transport in the blood.
C) Fatty acids are transported through the blood as a separate top layer.
D) Only a small percentage of fats are absorbed through the intestinal lining.

Question 46

Which of the following statements best describes individuals who have had their gallbladder removed?

A) The liver stops producing bile.
B) They cannot digest food.
C) Bile is released directly into the small intestine.
D) Bile is not delivered into the small intestine.

Question 47

To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____.

A) canola oil, butter
B) safflower oil, olive oil
C) stick margarine, canola oil
D) butter, olive oil

Question 48

How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?

A) all plant oils are unsaturated because they are liquid at room temperature
B) solid fats that melt at a high temperature are unsaturated
C) oils that remain a clear color in the refrigerator are unsaturated
D) beef fat is considered unsaturated because cattle eat only plant foods

Question 49

Which of the following mechanisms is important for the digestion of fat in foods?

A) In the mouth, chewing and enzyme action dissolve the fat in saliva.
B) Lecithin in the stomach emulsifies the fat and begins its digestion.
C) Bile in the small intestine emulsifies the fat for enzyme action.
D) If the gallbladder is removed, the body is not able to digest fat.

Question 50

Cholesterol is important in nutrition because:

A) your body is not able to produce it and it is thus an essential nutrient.
B) it is necessary for the production of the emulsifier bile by the liver.
C) it is found in most foods we consume, though its main source is plants.
D) it can contribute to weight loss when too much is eaten.

Question 51

Which of the following fats is the most saturated?

A) safflower oil
B) peanut oil
C) olive oil
D) coconut oil

Question 52

Which of the following supports the statement that "you can get fatter on fat calories than on the same number of carbohydrate calories"?

A) To be stored as fat, glucose must undergo many chemical conversions in the body and each requires energy.
B) Compared to glucose, fat can be stored with fewer chemical conversions in the body.
C) The body spends less energy assimilating carbohydrate than assimilating fat.
D) a and c
E) a and b

Question 53

Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat?

A) 44%
B) 50%
C) 67%
D) 72%

Question 54

A 26-year-old male works in a high-stress sales position. He has a family history of premature heart disease and he is physically inactive. How many risk factors for CVD does he have?

A) 1
B) 2
C) 3
D) 4

Question 55

When attempting to increase intake of the essential fatty acids it would be best to adjust your diet to:

A) eat more omega-6 fatty acids because they are more abundant in foods than omega-3 fatty acids.
B) increase intake of fish containing EPA and DHA because of heart health benefits.
C) consume foods that help the body to make linoleic and linolenic acid.
D) include a fish oil supplement to make up for the deficiency in omega-3 fatty acids in your diet.

Question 56

Which of the following would be the best dietary advice for someone who needs to lower her blood cholesterol levels?

A) Dietary changes will not help if you have a genetic tendency toward high blood cholesterol.
B) You need to drastically limit the amount of cholesterol-containing foods in your diet.
C) Reduce the saturated and trans fats in your diet to lower LDL levels in the blood.
D) Increase HDL levels in your blood by eating more grains, fruits, and vegetables.

Question 57

A long-distance hiker is trying to choose the most energy-dense 250-calorie snack for her hike. Which should she take?

A) granola bar, roasted peanuts, dried apricots
B) baby carrots, yogurt, apple, wheat crackers
C) juice box, pretzels, banana, 2 oz. string cheese
D) bagel, fresh grapes, sports drink

Question 58

All of the following statements concerning cholesterol are true except:

A) it is a part of every cell.
B) it is an essential nutrient.
C) it is a component of bile.
D) it can be made by the body.

Question 59

It is not recommended that healthy people strictly limit their dietary cholesterol because:

A) cholesterol is so widespread in all foods that this would result in a monotonous diet.
B) cholesterol-containing foods have a minimal effect on blood cholesterol in most people.
C) cholesterol-containing foods are nutritious and should not be eliminated from the diet.
D) a and b
E) b and c

Question 60

What does the term point of unsaturation mean?

A) the area on a fatty acid chain where the carbon bond is holding a hydrogen
B) the area on a fatty acid chain where a nitrogen is attached
C) the area on a fatty acid chain where a hydrogen is missing from the bond
D) the area on the fatty acid chain where there is a zig-zag formation.

Question 61

Ocean fish has been suggested to provide health benefits if eaten on a regular basis. What would be your recommendation for whether or not to eat fish?

A) Fatty fish has been shown in studies to be beneficial in reducing blood clotting.
B) DHA in fish is harmful to eye development in the fetus if eaten during pregnancy.
C) Eating fried fish will provide the greatest benefit from the omega-3 fats it contains.
D) People with existing heart disease should never eat fish because of the danger of mercury contamination.

Question 62

A woman who is pregnant is concerned about eating fish because of its potential contamination with mercury. What would you tell her?

A) She can select fish species that provide EPA and DHA but are low in mercury such as salmon or European sea bass.
B) She can substitute foods with high omega-6 fatty acid content because it can be converted to omega-3 fatty acids.
C) She needs to increase her intake of omega-6 fatty acids to provide protection from heart disease.
D) Margarines and vegetable oils are excellent sources of omega-3 fatty acids and can be used instead of fish.

Question 63

A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat contribution of his meal?

A) The meal does not have much visible fat content so it is low in fat.
B) The calorie content of this meal is high because of the invisible fat in the foods.
C) Trimming the pork cutlet has removed the fat from the meat.
D) This meal provides very large amounts of essential fatty acids.

Question 64

You see BHA in the ingredient list on a food product label. This is an example of:

A) an additive.
B) an emulsifier.
C) an antioxidant.
D) a and b
E) a and c

Question 65

For good health, it is best to:

A) both choose foods high in unsaturated oils and omit foods high in solid fats.
B) reduce the amount of visible fats in your diet because they are the majority of solid fats you eat.
C) increase intakes of grain-based foods and reduce intakes of all milk products.
D) select fat-free versions of high-fat foods because they are lower in calories.

Question 66

Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?

A) hydrogenated vegetable oil
B) liquid corn oil
C) shortening
D) a and b
E) a and c

Question 67

Current recommendations for heart health are to reduce intake of trans fats in the diet. How would this be best accomplished?

A) Select foods containing manufactured rather than naturally occurring trans fats.
B) Read labels to select foods that say "trans-fat free" because all are healthier food selections.
C) Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list.
D) Use fat replacers such as olestra, which provide the same nutrient content as regular fats without being saturated.

Question 68

If you are considering using fish oil supplements for heart health, you need to consider that:

A) fish oil supplements are an excellent way to provide the essential fatty acids you need without the danger of contamination.
B) most coldwater fish do not have adequate levels of omega-3 fatty acids to protect the heart.
C) fish oil supplements are an excellent source of vitamins A and D to meet RDA levels.
D) fish oil supplements contain high levels of omega-3 fatty acids, which may suppress immune function.

Question 69

A good way for Jason to lower his LDL would be to:

A) use olive oil in the place of butter.
B) use vegetable shortening in the place of lard.
C) use peanut oil in the place of vegetable shortening.
D) a and b
E) a and c

Question 70

An effective way to modify a casserole recipe in order to make it more heart healthy is to:

A) use a biscuit dough instead of a bread crumb topping.
B) replace half of the meat with kidney beans.
C) omit the olive oil.
D) substitute cream of celery soup for the cream of mushroom.

Question 71

Use the canola oil label to answer questions

If you wish to promote heart health, what should your intake of this oil be?

A) You should avoid it because it contains saturated fat.
B) You can have unlimited amounts because it contains no trans fats.
C) It can be consumed in moderate amounts because it is high in monounsaturated fats.
D) It should be limited because it is not a good source of omega-3 fatty acids.

Question 72

When you are selecting the type of fish to eat, which of the following should you consider?

A) Farm-raised fish are protected from contaminants so they are much safer to eat.
B) The species of fish chosen for grilled, baked, or broiled dishes contain higher levels of EPA and DHA.
C) Consumption of any amount of fish that might contain mercury should be avoided.
D) Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.

Question 73

Use the canola oil label to answer questions

Which type of fat is the most abundant in this product?

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

Question 74

Use the canola oil label to answer questions

The main nutrient contribution of this oil to your diet is:

A) linolenic acid.
B) vitamin A.
C) cholesterol.
D) saturated fat.
Controversy 5 Multiple-Choice Items

Question 75

Use the canola oil label to answer questions

What percentage of calories provided by this oil come from fat?

A) 0
B) 5
C) 22
D) 100

Question 76

You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of the following would you recommend as a coffee whitener?

A) cream
B) non-dairy creamer
C) skim milk
D) half and half

Question 77

What is the most accurate statement to make about the process of hydrogenation of liquid vegetable oils?

A) Hydrogenation makes the oils more healthy because of the addition of hydrogen to keep them liquid in food products.
B) Oils that have been hydrogenated are more resistant to oxidation that will spoil them and make them rancid.
C) Hydrogenation will increase the activity of vitamins found in the oils.
D) Eating hydrogenated oils has the same health benefits as eating liquid vegetable oils.

Question 78

Use the canola oil label to answer questions

The statement "100% Natural" appears on the front of the canola bottle. This indicates that:

A) the oil is guaranteed to be a wholesome food.
B) the oil is an organic food.
C) the oil is made from basic food products.
D) the oil contains no pesticides.

Question 79

All of the following provide about 5 grams of fat each except:

A) 1 cup sour cream.
B) 1 teaspoon oil.
C) 1 tablespoon salad dressing.
D) 1 ¹/₂ teaspoons margarine.

Question 80

Research on the benefits of fatty acids and their components has shown that:

A) DHA may delay the loss of brain functions in aging.
B) omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer.
C) supplements of fish oil have improved depression.
D) seafood-consuming populations have a lower rate of death from heart disease.