Deck 4: Lipids

Question 1

Virtually unlimited amounts of body fuel can be stored by the:

A)liver as glycogen.
B)adipose tissue.
C)muscle proteins.
D)blood as glucose.

Answer 1

B

Question 2

Fat functions in the body to:

A)provide energy.
B)regulate body processes.
C)build muscle tissue.
D)synthesize enzymes.

Answer 2

A

Question 3

It is possible to consume too little fat.

Answer 3

True

Question 4

Trans-fatty acids are most abundant in:

A)animal foods.
B)plant foods.
C)foods made with partially hydrogenated oils.
D)the essential fatty acids.

Question 5

A fatty acid with two or more double bonds is described as:

A)monounsaturated.
B)polyunsaturated.
C)emulsified.
D)homogenized.

Question 6

Trans-fatty acids are:

A)naturally found in some foods.
B)beneficial to health.
C)created by an oxidation reaction.
D)essential.

Question 7

Food producers hydrogenate unsaturated fatty acids in order to:

A)make them softer.
B)give foods a longer shelf life.
C)make them more healthy.
D)reduce the kcalories in a food.

Question 8

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?

A)lecithin
B)cholesterol
C)linoleic acid
D)glycogen

Question 9

An unsaturated fat:

A)contains carbon chains of fewer than ten carbons.
B)lacks glycerol.
C)is missing hydrogens within its fatty acid chains.
D)is solid at room temperature.

Question 10

Research has shown that fat substitutes are always effective at promoting weight loss.

Question 11

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

Question 12

Fatty acids are packaged with _____ to make a triglyceride.

A)glycerol
B)glycogen
C)glucose
D)sucrose

Question 13

Which of the following does not describe a function of fat?

A)It provides insulation to the body.
B)It is an essential constituent of cell membranes.
C)It is the best source of energy for the brain.
D)It is a storage form of energy.

Question 14

The compound that forms the backbone of triglycerides is called:

A)glycerol.
B)a fatty acid.
C)acetic acid.
D)stearic acid.
E)glycogen.

Question 15

Which of the following fats predominates in the diet and in the body?

A)triglycerides
B)cholesterol
C)phospholipids
D)lecithins

Question 16

Which of the following contains the softest fat?

A)butter
B)chicken fat
C)beef tallow
D)lard

Question 17

A triglyceride must contain specific combinations of fatty acids.

Question 18

High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

Question 19

Not all fatty acids have the same cholesterol-raising effect.

Question 20

When exposed to oxygen, fats can become _____.

A)saturated
B)hydrogenated
C)rancid
D)trans fats

Question 21

All of the following are examples of omega-3 fatty acids except:

A)EPA.
B)linolenic acid.
C)DHA.
D)linoleic acid.

Question 22

The main route for excretion of cholesterol from the body is:

A)via the lungs.
B)in the urine.
C)in the feces.
D)through the skin.

Question 23

_____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases.

A)Monounsaturated
B)Saturated
C)Omega-3
D)Omega-6

Question 24

Which of the following is not a sterol?

A)cholesterol
B)lecithin
C)vitamin D
D)sex hormones

Question 25

Trans-fatty acids contribute to heart disease by:

A)producing inflammation in the arteries.
B)contributing to high blood pressure.
C)causing blood clots.
D)causing irregular heartbeats.

Question 26

An essential fatty acid is one that:

A)is necessary and made by the body in large quantities.
B)is necessary and made by the body in adequate quantities.
C)is necessary and must be supplied by food.
D)comes only from animal sources.

Question 27

The lecithin needed for building cell membranes and other functions:

A)should be consumed as a supplement.
B)must be furnished in the diet.
C)is manufactured by the body.
D)is an essential nutrient.

Question 28

Which of the following statements is true?

A)Saturated fatty acids elevate LDL blood cholesterol.
B)Polyunsaturated fatty acids elevate LDL blood cholesterol.
C)Monounsaturated fatty acids elevate LDL blood cholesterol.
D)Trans fatty acids lower LDL blood cholesterol.

Question 29

Jack is confused about whether to use margarine or butter.Which of the following is the best advice for him?

A)Use margarine instead of butter because it contains no cholesterol and protects against heart disease.
B)Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful.
C)Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter.
D)Eliminate both butter and margarine from your diet.

Question 30

Which of the following is not true regarding plant sterols?

A)They are structurally similar to cholesterol.
B)They interfere with cholesterol absorption.
C)They raise blood cholesterol levels.
D)They help to reduce blood cholesterol levels.

Question 31

Which of the following statements about cholesterol is false?

A)Cholesterol in food is not the main factor in raising blood cholesterol.
B)High blood levels of HDL cholesterol raise the risk of heart disease.
C)Cholesterol is found only in animal foods.
D)Some vegetable fats can contribute to high blood levels of cholesterol.

Question 32

Linoleic and linolenic fatty acids are both:

A)phospholipids.
B)trans fats.
C)monounsaturated fatty acids.
D)essential fatty acids.

Question 33

The phosphate group on a phospholipid:

A)enables phospholipids to dissolve in water.
B)makes the phospholipid saturated.
C)prevents the digestion of lecithin supplements.
D)competes with fatty acids.

Question 34

Linolenic acid is classified as an essential fatty acid because it:

A)neutralizes cholesterol.
B)cannot be made from other substances in the body.
C)is a monounsaturated fatty acid.
D)is found in both animal and plant foods.

Question 35

Linoleic acid is found primarily in:

A)vegetable oils.
B)fish oils.
C)fast foods.
D)refined grains.

Question 36

Excessive consumption of saturated fat or trans fat may result in:

A)weight loss due to poor absorption.
B)reduced serum cholesterol levels.
C)storage of the essential fatty acid, linoleic acid.
D)an increased risk of developing cardiovascular disease.

Question 37

Which of the following foods does not contain cholesterol?

A)eggs
B)cheese
C)milk
D)peanut butter

Question 38

EPA and DHA are:

A)omega-6 fatty acids.
B)omega-3 fatty acids.
C)found primarily in plant oils and seeds.
D)made from linoleic acid.

Question 39

The _____ can make cholesterol from _____.

A)liver; fragments of energy nutrients
B)muscles; protein
C)liver; dietary choline
D)muscles; carbohydrate and fat

Question 40

Enzymes called _____ digest fats in the mouth, stomach, and intestine.

A)lipases
B)amylases
C)bile acids
D)cholecystokinins

Question 41

A rich source of polyunsaturated fatty acids is:

A)lamb.
B)egg yolk.
C)milk.
D)sunflower oil.

Question 42

Vegetable oils contain large amounts of:

A)short-chain fatty acids.
B)saturated fatty acids.
C)polyunsaturated fatty acids.
D)medium-chain fatty acids.

Question 43

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

A)500
B)550
C)55
D)15

Question 44

Which fish would be most likely to contain high levels of mercury?

A)salmon
B)catfish
C)pollock
D)shark

Question 45

Five grams of fat provide _____ kcalories.

A)5
B)20
C)45
D)65

Question 46

People who live in the Mediterranean area have lower rates of heart disease.This is often attributed to:

A)the fact that food manufacturers are not allowed to use trans fats.
B)the liberal use of olive oil.
C)decreased sodium intake.
D)the liberal use of safflower oil.

Question 47

Due to their roles in prevention of heart disease and brain development, Americans need to consume more:

A)omega-3 fatty acids.
B)omega-6 fatty acids.
C)monounsaturated fatty acids.
D)essential fatty acids.

Question 48

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

A)Eat more fish.
B)Eat more seed oils.
C)Take supplements.
D)Eat more plants.

Question 49

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer.Which of the following would you recommend to Connie?

A)increase consumption of vegetable oils
B)take omega-3 supplements
C)eat a variety of different types of coldwater fatty fish
D)increase consumption of nuts

Question 50

A change from whole milk to nonfat milk would:

A)decrease the amount of saturated fat.
B)increase the number of kcalories.
C)decrease the amount of calcium.
D)increase vitamin consumption.

Question 51

Which of the following fats is mostly monounsaturated?

A)canola oil
B)corn oil
C)soybean oil
D)margarine

Question 52

Which of the following food groups always contains fat?

A)fruits
B)grains
C)meats
D)vegetables

Question 53

Polyunsaturated fats:

A)are more abundant in plant foods than in animal products.
B)are more solid than saturated fats.
C)don't spoil as easily as saturated fats.
D)do not have any health benefits.

Question 54

Compared to carbohydrate, fat is:

A)not useful for providing energy.
B)a more concentrated form of energy.
C)a faster source of energy.
D)a less concentrated form of energy.

Question 55

Which of the following is a rich source of monounsaturated fat?

A)olive oil
B)coconut oil
C)sunflower oil
D)corn oil

Question 56

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

A)peanut butter
B)margarine
C)butter
D)cream cheese

Question 57

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

A)12
B)15
C)27
D)30

Question 58

Current dietary guidelines regarding fat include all of the following except:

A)total fat intake should not exceed 35% of kcalories.
B)saturated fats should contribute less than 10% of kcalories.
C)an upper limit of 300 milligrams cholesterol daily.
D)polyunsaturated fats should provide at least 10% of kcalories.

Question 59

Invisible fats include the fats in:

A)margarine.
B)fried foods.
C)shortening.
D)sour cream.

Question 60

The Dietary Guidelines recommend that individuals consume _____ ounces of fatty fish each week.

A)6-8
B)8-12
C)6-10
D)12-14

Question 61

Matching

Question 62

Which of the following high-fat foods would be the least heart-healthy to consume daily?

A)avocados
B)walnuts
C)potato chips
D)canned tuna

Question 63

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Question 64

Extra virgin olive oil is an excellent choice as a replacement for butter because:

A)it has a less bitter flavor than lighter oils.
B)it is lower in kcalories than butter.
C)its monounsaturated fats raise HDL cholesterol.
D)its phytochemicals interfere with the inflammatory process.

Question 65

Characteristics of olestra include all of the following except:

A)it is made with sucrose.
B)it cannot be absorbed by the body.
C)it is used in some snack foods.
D)it can be toxic.

Question 66

What is meant by saturation of a fatty acid?

Question 67

The Dietary Guidelines recommend:

A)replacing liquid oils with solid fats.
B)severely restricting intake of all lipids.
C)consuming less cream, coconut oil, and shortening.
D)selecting the most energy-dense foods from each food group.

Question 68

Recommendations for fat intake have changed over the years due to:

A)poor interpretation of the results of scientific research.
B)increased scientific understanding about types of fat and how they affect health.
C)misinterpretation of recommendations by the media.
D)disagreement between the medical community and government agencies.

Question 69

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?

A)eliminate dairy foods from her diet
B)eat less meat and include more fruits, vegetables, and whole grains in her diet
C)eat more eggs and less meat
D)eliminate beef and pork from her diet

Question 70

Which snack food exerts the most favorable effect on blood lipid levels?

A)pretzels
B)cheese and crackers
C)walnuts and almonds
D)microwave popcorn

Question 71

Discuss the potential benefits and risks of taking fish oil supplements.

Question 72

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

A)Use margarine instead of butter.
B)Switch from whole milk to fat-free milk.
C)Eliminate fat from your diet.
D)Choose processed meats instead of fresh meats.

Question 73

Unsaturated fats should be consumed in moderation because:

A)they are high in kcalories.
B)they raise LDL levels.
C)the foods that contain them are not nutritious.
D)they reduce blood clotting factors.

Question 74

Researchers are steering away from population-wide recommendations for low-fat diets because:

A)most people don't follow them anyway.
B)there have been reports of nutrient deficiencies associated with low-fat diets.
C)some sources of fat are valuable to health and should not be avoided.
D)low-fat diets really aren't beneficial after all.

Question 75

Discuss the concept of "good fats" and "bad fats."

Question 76

What are trans-fatty acids, and how do they influence health?

Question 77

Describe the various functions of fat in the human body.

Question 78

Today's recommendations for fat intake emphasize:

A)lowering the intake of all types of fat.
B)low-fat diets only for those at risk for heart disease.
C)replacing saturated and trans fats with unsaturated fats.
D)consuming no more than 20 grams of fat per day.

Question 79

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

A)adding water to the food.
B)whipping air into the food.
C)rearranging the molecules in the fat.
D)baking foods instead of frying them.

Question 80

Consumers should keep the following in mind about foods made with fat substitutes:

A)They are a weight-loss wonder.
B)They still provide kcalories.
C)They aid in the absorption of certain vitamins.
D)They adversely affect the taste and texture of foods.