Deck 5: The Lipids: Fats, oils, phospholipids, and Sterols

Question 1

Which of the following is an example of a food with hidden fat?

A) coconuts
B) fruit salad
C) fresh tomato salsa
D) marbling on a steak

Answer 1

A

Question 2

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are added to foods as an alternative to what?

A) antioxidation
B) hydrogenation
C) saturation
D) contamination

Answer 2

A

Question 3

About 95 percent of the lipids in foods and in the human body come from what family of compounds?

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

Answer 3

D

Question 4

Why should cooking oils should be stored in tightly covered containers?

A) to prevent them from losing fat-soluble vitamins
B) to hasten the oxidation process
C) to prevent them from becoming rancid
D) to prevent discolouration

Question 5

Lecithin is the best-known type of what?

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

Question 6

As compared to unsaturated fat,saturated fat melts at what temperature?

A) higher or lower temperatures,depending on the cooking method
B) a higher temperature
C) a lower temperature
D) the same temperature

Question 7

Which of the following is among the functions of fat in the human body?

A) It carries the water-soluble nutrients.
B) It cushions the internal organs from physical shock.
C) It protects the body from hemophilia.
D) It provides the major material from which bones and teeth are made.

Question 8

What is the main dietary factor associated with elevated blood cholesterol?

A) high food fat intake
B) high saturated fat and trans fat intake
C) high polyunsaturated fat intake
D) high cholesterol intake

Question 9

How many meals of fatty fish each week may help reduce dealth and illness from heart disease?

A) 2
B) 3
C) 5
D) 7

Question 10

What is lecithin's most important function?

A) It has a special ability to promote health.
B) It is an emulsifier.
C) It has the ability to lower blood cholesterol.
D) It plays a key role in the structure of bones.

Question 11

To help achieve the right balance between omega-3 and omega-6 intakes,how many meals per week should include fish?

A) 1-2
B) 2-3
C) 3-4
D) 4-5

Question 12

Which of the following vitamins is a fat-soluble?

A) vitamin F
B) vitamin C
C) vitamin A
D) vitamin B₁₂

Question 13

In which of the following ways do fatty acids differ from one another?

A) chain size
B) shape and composition
C) number of calories
D) degree of saturation

Question 14

Which of the following is an example of an excellent emulsifier?

A) oil and vinegar salad dressing
B) mayonnaise
C) Dijon mustard
D) vinegar

Question 15

What is the name for the biologically active compounds that regulate body functions?

A) actosanoids
B) dietary antioxidants
C) chylomicrons
D) eicosanoids

Question 16

What chemical change occurs when spreadable margarines are made from polyunsaturated oils?

A) The oil changes colour after the hydrogen is added.
B) Hydrogen is forced into the oil,and some of the unsaturated fatty acids accept it.
C) The margarine becomes more nutritious than butter.
D) The margarine becomes LESS saturated than the original oil.

Question 17

What is the name for a family of organic compounds soluble in organic solvents but NOT in water?

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

Question 18

Which of the following is a characteristic of the essential fatty acids?

A) They can be made from the substances in the body.
B) Most must be supplied by the diet.
C) They are a type of hydrogenated fatty acid.
D) They are harmful to heart health.

Question 19

Which of the following is a dietary reference intake (DRI)committee recommendation concerning intake of fats?

A) Keep saturated fat intake as low as possible.
B) Consume up to 40 percent of calories as fat.
C) Consume LESS than 3 percent of total calories from trans fats.
D) Keep cholesterol intake at 100 mg.

Question 20

What type of margarine is the most heart healthy?

A) margarine that has received the most hydrogenation
B) margarine that is the most resistant to rancidity
C) margarine that is the most expensive
D) margarine that lists liquid oil as the first ingredient

Question 21

Which of the following has the most trans fatty acid?

A) shortening
B) sesame oil
C) peanut oil
D) liquid corn oil

Question 22

In order to be called "extra lean," ground beef must contain NO MORE than what percentage of fat?

A) 10%
B) 12%
C) 14%
D) 15%

Question 23

Which of the following is a desirable blood lipid value?

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

Question 24

Which of the following substances does the body require for the digestion of fat?

A) insulin
B) saliva
C) water
D) bile

Question 25

Health Canada recommends the consumption of monounsaturated fat in place of saturated fat.Which of the following oils is high in monounsaturated fat?

A) canola oil
B) coconut oil
C) safflower oil
D) cottonseed oil

Question 26

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

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

Question 27

What is the best way to increase consumption of linoleic acid?

A) Increase intake of milk.
B) Consume legumes more often.
C) Consume 2 to 3 fish meals per week.
D) Increase intake of leafy greens.

Question 28

Which of the following substitutions would help to lower LDL?

A) using vegetable shortening in the place of lard
B) using corn oil in the place of vegetable shortening
C) using palm kernel oil in the place of saturated fat
D) using mayonnaise in place of an oil vinaigrette

Question 29

Which of the following is a characteristic of an "atherogenic" diet?

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

Question 30

Butylated hydroxyanisole (BHA)is an example of which of the following?

A) an additive
B) an emulsifier
C) a steroid
D) an antioxidant

Question 31

Which of the following fats is the most saturated?

A) chicken fat
B) safflower oil
C) peanut oil
D) beef fat

Question 32

Which of the following would be an appropriate margarine to protect against heart disease?

A) one that contains palm oil
B) one that is sold in a stick
C) one that lists liquid oil as the first ingredient
D) one that is labeled "vegetable oil"

Question 33

Which of the following is a characteristic of the artificial fat olestra?

A) It is approved for use in Canada.
B) It passes through the digestive tract unabsorbed.
C) It is fortified with vitamin B.
D) It has no undesirable side effects.

Question 34

What is the dietary consequence of having your gallbladder removed?

A) Bile is NOT delivered into the small intestine.
B) You can NOT digest food.
C) You must reduce your fat intake.
D) The liver stops producing bile.

Question 35

Which of the following is a characteristic of low-fat diets?

A) They are low-calorie diets.
B) They may EXCLUDE nutritious foods.
C) They do NOT result in nutrient deficiencies.
D) They are simple to maintain over time.

Question 36

What is the name of the process that makes unsaturated fats more solid and resistant to the chemical changes caused by oxidation?

A) transamination
B) hydrogenation
C) saturation
D) deamination

Question 37

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

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

Question 38

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 99 calories from fat?

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

Question 39

What is the main function of cholesterol?

A) It assists in blood circulation.
B) It forms a part of the bones and teeth.
C) It is important in the structure of cell membranes.
D) It is an essential nutrient.

Question 40

Which of the following provides about 5 grams of pure fat?

A) 2 tablespoons sour cream
B) 2 teaspoons oil
C) 1 1/2 teaspoons margarine
D) 2 teaspoons salad dressing

Question 41

What is the fat substitute Simplesse made out of?

A) whipped egg whites
B) sugar with a fatty acid
C) blended sugars
D) protein particles

Question 42

What is the name for the lipoprotein that is responsible for picking up cholesterol from the tissues and transporting it back to the liver for dismantling and disposal?

A) high-density lipoprotein
B) very low-density lipoprotein
C) low-density lipoprotein
D) phospholipid

Question 43

What food is the single greatest contributor of saturated fat in the diet?

A) cheeses
B) sour cream
C) butter
D) chicken wings

Question 44

Which of the following must be available whenever body fat is broken down to provide energy?

A) protein
B) calcium
C) vitamin A
D) carbohydrate

Question 45

Which of the following is a source of omega-3 fats?

A) corn oil
B) fatty fish
C) coconut oil
D) poultry fat

Question 46

Which of the following is characteristic of the Mediterranean diet?

A) It is high in complex carbohydrates and fibre.
B) It is high in trans fat.
C) It is high in saturated fat.
D) It is high in animal protein.

Question 47

The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per day should be in what range?

A) 60-70 grams
B) 45-75 grams
C) 35-70 grams
D) 50-65 grams

Question 48

In which of the following categories does the Mediterranean Diet Pyramid classify legumes?

A) a separate category along with nuts
B) meats
C) vegetables
D) starches

Question 49

Which of the following antioxidants may slow the oxidation of low-density lipoproteins?

A) selenium and vitamin B
B) selenium and vitamin C
C) magnesium and vitamin E
D) magnesium and vitamin A

Question 50

Which of the following provides most of the trans fats found in the diets of North Americans?

A) processed meats
B) vegetable oils
C) baked goods
D) salad dressings

Question 51

When body fat is broken down to provide energy,carbohydrate must be available as well.Without carbohydrate,the products of incomplete fat breakdown build up in the blood and urine.What is the name for these products?

A) acidones
B) ketones
C) uric acid
D) ammonia

Question 52

Fat substitutes were developed for what purpose?

A) to add texture to foods
B) to make foods taste better
C) to reduce fat and calories
D) to reduce costs

Question 53

Which of the following factors does NOT increase a person's risk for heart disease?

A) having diet high in food cholesterol
B) having high blood pressure (hypertension)
C) being male
D) having a family history of heart disease

Question 54

What type of lipoprotein is responsible for transporting food fats through watery body fluids to the liver and other tissues?

A) micelles
B) chylomicrons
C) monoglycerides
D) cholesterol

Question 55

What is the name for a lipoprotein that transports triglycerides to the body's cells?

A) very high-density lipoprotein
B) very low-density lipoprotein
C) chylomicron
D) microchylon

Question 56

Which of the following nutrient characteristics of nuts may result in lower risk for heart disease?

A) They contain vitamin E,an antioxidant.
B) They contain minimal amounts of dietary fibre.
C) They are low in vegetable protein.
D) They are low in total fat.

Question 57

When applied to meats,the term "lean" means what?

A) no more than 10% fat content
B) no more than 15% fat content
C) no more than 17% fat content
D) no more than 20% fat content

Question 58

Lipids need a transport carrier for which of the following reasons?

A) because lipids are water soluble
B) in case they are not absorbed in the stomach
C) because they are heavy
D) to move them through the bloodstream

Question 59

Which of the following is the best dietary source of eicosapentaenoic acid (EPA)and docosahexaenoic acid (DHA)?

A) olive oil
B) margarine
C) fish
D) nuts

Question 60

Which of the following foods is rich in both calcium and protein?

A) butter
B) cream cheese
C) yogurt
D) cheese

Question 61

What is the name for the three-carbon structure to which fatty acids are attached in a triglyceride?

A) glucagon
B) galactose
C) glycerol
D) glycogen

Question 62

Some ground turkey and chicken products into which the skin has been ground are much higher in fats than lean beef.

Question 63

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

Question 64

The Heart and Stroke Foundation of Canada recommends that the percentage of total calories from fat per day in the diet of Canadians should be in what range?

A) 15-25%
B) 20-35%
C) 25-40%
D) 35-45%

Question 65

Which of the following types of fat in the diet is best for optimum health?

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

Question 66

What health effect do olive oil and seafood have?

A) They increase the risk for obesity.
B) They increase the risk for type 2 diabetes.
C) They decrease the risk for cardiovascular disease.
D) They decrease the risk for skin cancer.

Question 67

The World Health Organization recommends that people consume what percentage of total calories from trans fatty acids?

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

Question 68

What effect does long-term consumption of a Mediterranean diet typically have on people?

A) They suffer less from cardiovascular disease.
B) They suffer from obesity.
C) They show signs of type 2 diabetes.
D) They have a reduced risk for lung cancer.

Question 69

Which of the following food choices is the foundation of a Mediterranean diet?

A) red meat and fatty fish
B) fruits and vegetables as the base
C) canola oil as the primary fat
D) very little,if any,grains and breads

Question 70

The Mediterranean diet is an eating style famous for supporting the health of the heart while including foods high in fat.

Question 71

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

Question 72

Which of the following is characteristic of foods that contain mostly saturated fatty acids?

A) They are foul-smelling.
B) They are liquid at room temperature.
C) They are rancid.
D) They are solid at room temperature.

Question 73

Why must people with existing heart disease monitor their consumption of fish?

A) Fish contains toxic amounts of fat-soluble vitamins.
B) The mercury found in fish may worsen heart disease.
C) Most fish contains industrial contaminants.
D) Fish contains large amounts of pesticides.

Question 74

What effect does trans fat have on cholesterol levels?

A) It raises HDL cholesterol.
B) It reduces HDL cholesterol.
C) It raises LDL cholesterol.
D) It reduces total cholesterol.

Question 75

Which of the following diets seems to result in lower rates of cardiovascular disease,diabetes,obesity,and some cancers?

A) American diet
B) Mediterranean diet
C) Mexican diet
D) Far East diet

Question 76

Which of the following could you substitute for milk and butter in order to reduce the fat and kilocalories in mashed potatoes?

A) skim milk and cream cheese
B) water and butter
C) plain yogurt and herbs
D) milk and margarine

Question 77

Suzanne wants to include nuts in her diet,but she has heard that they are high in fat.Which of the following nuts would you recommend that Suzanne consume?

A) cashews
B) peanuts
C) walnuts
D) pine nuts

Question 78

Joey wants to lower the total fat content in his stir fry.What suggestion would you give him to achieve his goal?

A) Use peanuts to garnish the stir-fry.
B) Use chicken gravy to flavour the stir-fry.
C) Use palm kernel oil for stir-frying.
D) Use lemon pepper and garlic to flavour the stir-fry.

Question 79

How can a person reduce fat their diet?

A) Choose yogurt instead of ice cream.
B) Consume Caesar salad instead of avocado salad.
C) Eat cheddar cheese instead of ricotta cheese.
D) Select prime rib instead of beef loin.

Question 80

According to the World Health Organization,total calories from saturated fat should be in what range?

A) less than 10%
B) 10% or more
C) 12% to 14%
D) less than 30%