Deck 5: Lipids

Question 1

Most fatty acids in food and in the body are bound to a molecule called:

A)cholesterol.
B)phospholipids.
C)lecithin.
D)glycerol.

Answer 1

D

Question 2

__________ fatty acids are not synthesized by the body.

A)Nonessential
B)Saturated
C)Short chain
D)Essential

Answer 2

D

Question 3

An omega-6 fatty acid is an example of a(n):

A)saturated fatty acid.
B)trans fatty acid formed by hydrogenation.
C)unsaturated fatty acid.
D)a fatty acid found in tropical oils.

Answer 3

C

Question 4

Dietary sources of cholesterol include all of the following EXCEPT:

A)meat.
B)eggs.
C)fish.
D)peanut butter.

Question 5

Which of the following is FALSE about eating a healthy diet?

A)It is essential for most people to reduce total fat consumption by 25-50%.
B)A healthy diet is low in saturated fat from meat and dairy.
C)A healthy diet is low in processed fats like shortenings.
D)Healthy diets include fats from fish,nuts and olive oil.

Question 6

Foods consisting mostly of fatty acids with only single bonds tend to be:

A)solid at room temperature.
B)soluble in water.
C)liquid at room temperature.
D)less stable than fatty acids with double bonds.

Question 7

A(n)___________ fatty acid has a carbon-carbon double bond with the hydrogen atoms on the same side of the double bond.

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

Question 8

Phospholipids consist of glycerol with __________ attached.

A)three fatty acids
B)three amino acids
C)two fatty acids and a phosphate group
D)two fatty acids and lecithin

Question 9

The function of bile in triglyceride digestion is:

A)to hydrolyze (split)the bond that attaches fatty acids to glycerol.
B)to break fat into small globules.
C)facilitate the formation of chylomicrons.
D)to bind and transport lipids in the blood.

Question 10

Omega-3 and omega-6 fatty acids are examples of:

A)polyunsaturated fatty acids.
B)saturated fatty acids.
C)hydrogenated fats.
D)phospholipids.

Question 11

The end of a fatty acid chain containing a methyl group is also referred to as the __________ end.

A)omega
B)alpha
C)delta
D)acid

Question 12

Over the past 40 years,the fat intake of Americans has:

A)significantly declined,resulting in less obesity.
B)declined as a proportion of total kcalories consumed.
C)declined as people tend to cook at home more frequently.
D)risen significantly.

Question 13

Bile,vitamin D,and some hormones such as testosterone and estrogen are derived from:

A)essential fatty acids.
B)cholesterol.
C)trans fatty acids.
D)phospholipids.

Question 14

Essential fatty acids can be used by the body to synthesize:

A)eicosanoids.
B)cholesterol.
C)vitamin D.
D)phosphoglycerides.

Question 15

Which of the following is used as an emulsifier in foods?

A)Lecithin
B)Trans fatty acids
C)Arachidonic Acid
D)Safflower oil

Question 16

A fatty acid with only single bonds between carbon atoms is called a(n)________ fatty acid.

A)saturated
B)unsaturated
C)hydrophobic
D)hydrophilic

Question 17

Fatty acids are categorized based on the carbon chain length as well as:

A)the number of sulfur-containing groups.
B)their solubility in water.
C)the types and locations of bonds between the carbons.
D)the number of acid groups in the fatty acid chain.

Question 18

Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?

A)Stomach
B)Pancreas
C)Mouth
D)Liver

Question 19

Which of the following is formed in the LUMEN of the small intestine during lipid digestion?

A)Micelles
B)Cis fatty acids
C)Chylomicrons
D)LDL particles

Question 20

__________ can help fat and water mix by breaking large fat globules into smaller ones.

A)Bile
B)Pancreatic lipase
C)Eicosanoids
D)Cholesterol

Question 21

Which of the following is required for cells to take up low-density lipoproteins?

A)Lipoprotein lipase
B)Homocysteine
C)LDL receptors
D)Insulin

Question 22

Reverse cholesterol transport is accomplished by:

A)chylomicrons.
B)LDLs.
C)VLDLs.
D)HDLs.

Question 23

Immune cells within the lining of blood vessels have _____________ receptors which mediate the uptake of oxidized LDL cholesterol.

A)LDL
B)scavenger
C)foam
D)insulin

Question 24

Hormone sensitive lipase:

A)is activated during periods of fasting .
B)is needed to deposit fatty acids into adipose tissue.
C)is needed for phosphoglyceride digestion.
D)is required for lipid digestion by cells lining blood vessels.

Question 25

If you were to analyze the composition of adipose tissue,you would likely find an abundance of:

A)micelles.
B)triglycerides.
C)eicosanoids.
D)cholesterol.

Question 26

___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.

A)Lipoprotein lipase
B)Lingual lipase
C)Pancreatic lipase
D)Glycerase

Question 27

Trans fatty acids are most abundant in foods that contain:

A)animal products.
B)tropical oils.
C)partially hydrogenated oils.
D)omega-3 and omega-6 fatty acids.

Question 28

Chylocmicrons are formed in the:

A)intestine.
B)liver.
C)lymph.
D)blood.

Question 29

Which of the following is characteristic of atherosclerosis?

A)Oxidation of LDL particles
B)Inflammation of the lining of the colon
C)High HDL levels
D)Production of chylomicrons by cells lining the blood vessels

Question 30

Which of the following lipoproteins contains the highest percentage of cholesterol?

A)Chylomicrons
B)Low-density lipoproteins
C)High-density lipoproteins
D)Very-low density lipoproteins

Question 31

The precursor(s)for eicosanoids with health promoting properties is/are:

A)arachidonic acid.
B)omega-6 fatty acids.
C)omega-3 fatty acids.
D)oleic acid.

Question 32

In general,populations that have a high intake of total fat have a higher incidence of __________ than populations that have a lower intake.

A)certain types of cancer
B)heart disease
C)obesity
D)all of these choices are correct

Question 33

Which of the following diets provides approximately 18% of the total Calories (kcal)from fat?

A)41 grams of fat; 2,385 kcal
B)67 grams of fat; 3,268 kcal
C)36 grams of fat; 1,154 kcal
D)17 grams of fat; 2,392 kcal

Question 34

A dietary approach that protects against heart disease is the consumption of foods high in:

A)omega-3 fatty acids.
B)long chain fatty acids.
C)omega-6 fatty acids.
D)all of these provide protection against heart disease.

Question 35

Women tend to develop heart disease later than men because:

A)women have lower levels of HDLs compared to men.
B)women tend to consume more trans fatty acids than men.
C)the hormone estrogen has a protective effect in women before menopause.
D)women have a greater density of blood vessels than men which helps blood to circulate more efficiently.

Question 36

When energy is ingested in excess of needs,the excess:

A)is lost as heat.
B)is converted into triglycerides and stored in adipose tissue.
C)is converted into cholesterol and stored in the liver.
D)is metabolized by the muscles and stored as ATP.

Question 37

Current recommendations regarding fat intake suggest a healthy diet should:

A)contain at least 20% of total kcals from saturated fats.
B)provide 20 to 35% of total calories (kcal)from fat.
C)limit the intake of foods high in monounsaturated fatty acids.
D)All of these are healthy recommendations regarding fat intake.

Question 38

Which of the following dietary practices does NOT help to protect a person from developing heart disease?

A)Consuming recommended amounts of dietary fiber.
B)Adequate consumption of antioxidant nutrients.
C)Substituting monounsaturated fats for saturated fats.
D)A diet which substitutes beef for fish.

Question 39

The primary function of lipoprotein lipase is to:

A)convert nonessential fatty acids into essential fatty acids.
B)transport lipids through the blood.
C)convert cis fatty acids into trans fatty acids.
D)help clear triglycerides from circulating lipoproteins in the blood.

Question 40

High levels of HDL in the blood are associated with:

A)improved immune function.
B)a reduced risk of heart disease.
C)increased risk of colon cancer.
D)increased risk of breast and prostate cancer.

Question 41

Which of the following is an example of tropical oil?

A)Palm kernel oil.
B)Soybean oil.
C)Olive oil.
D)Corn oil.

Question 42

When needed for a source of energy,fatty acids are broken down into:

A)pyruvate.
B)acetyl CoA.
C)glucose.
D)chylomicrons.

Question 43

All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.

A)oats
B)flaxseed
C)nuts
D)margarine containing partially hydrogenated vegetable oils

Question 44

Which of the following health problems can increase a person's risk of developing heart disease?

A)Type 2 diabetes
B)High blood pressure
C)Obesity
D)All of these increase the risk

Question 45

Which of the following profiles is associated with an increased risk of atherosclerosis?

A)Total blood cholesterol in adults below 120 mg/100 mL of blood
B)HDL cholesterol below 40 mg/100 mL of blood
C)LDL levels between 120 and 129 mg/100 mL of blood
D)All of these are associated with increased atherosclerosis risk.

Question 46

The physical characteristics,texture and taste of fatty acids are determined by:

A)the length of the fatty acid chain and the types of bonds between the carbon atoms.
B)the number of acid groups.
C)the extent of digestion in the body.
D)the number of fatty acid chains bound to each glycerol molecule.

Question 47

An injury to an artery wall leading to inflammation could be caused by:

A)high blood glucose.
B)infectious microorganisms.
C)free radicals formed during cigarette smoking.
D)All of these choices are correct.

Question 48

The oxidation of LDLs:

A)recruits macrophages with scavenger receptors to the site.
B)increases inflammation.
C)results in the formation of foam cells.
D)All of these statements are true.

Question 49

Cholesterol is an example of a(n):

A)trans fatty acid.
B)phospholipid.
C)essential nutrient.
D)sterol.

Question 50

Chylomicrons:

A)transport lipids,from the food we eat into the body.
B)are absorbed into the lymphatic system.
C)are formed by the intestinal mucosal cell.
D)All of these statements are true.

Question 51

The anti-inflammatory effects of omega-3 fats are beneficial in regards to:

A)heart disease.
B)rheumatoid arthritis.
C)multiple sclerosis.
D)All of these choices are correct.

Question 52

What initially causes an atherosclerotic plaque to begin developing?

A)An essential fatty acid deficiency.
B)Low blood pressure.
C)An injury to the artery wall.
D)All of these choices are correct.

Question 53

Eicosanoids are:

A)hormone-like compounds.
B)synthesized from omega-3 and omega-6 fatty acids.
C)needed to regulate important body processes.
D)All of these statements are true.

Question 54

Which of the following is used to make the lipid bilayer found in cell membranes in the body?

A)Saturated fatty acids.
B)Phospholipids.
C)Trans fatty acids.
D)Eicosanoids.

Question 55

Which of the following most accurately describes the chemical structure of a fatty acid?

A)A three carbon molecule bound to nitrogen.
B)A carbon chain bound to a phosphate group.
C)A multiple ring structure with a sugar group attached.
D)A chain of carbon atoms linked together by chemical bonds.

Question 56

A strong correlation exists between the development of colon cancer and diets:

A)high in fish.
B)high in grains and cereals.
C)with moderate amounts of alcohol.
D)high in animal fats.

Question 57

Consumption of all of the following tend to increase blood cholesterol EXCEPT:

A)trans fatty acids.
B)saturated fatty acids.
C)monounsaturated fatty acids.
D)dietary cholesterol.

Question 58

What is the most likely reason that high fat diets contribute to weight gain and obesity?

A)Fat provides more kcals per gram than carbohydrate or protein.
B)Fat does not provide as much satiety as carbohydrate.
C)The conversion of dietary fat to stored fat is very efficient.
D)All of these contribute.

Question 59

Which of the following organs is able to manufacture cholesterol?

A)Liver.
B)Pancreas.
C)Gallbladder.
D)All of these organs manufacture cholesterol.

Question 60

Fish oils are a good dietary source of:

A)emulsifiers.
B)tropical oils.
C)omega-3 fatty acids.
D)trans fatty acids.

Question 61

Explain the events that cause the buildup of cholesterol and plaque formation in arterial walls.Why do antioxidant nutrients help slow this process?

Question 62

Which statement is true about hamburger that is labeled 80% lean?

A)80% of the kcalories are from protein and 20% are from fat
B)This is the leanest ground beef that can be purchased.
C)20% of the weight of the meat is fat
D)80% of the kcalories are from fat

Question 63

How do the structures of unsaturated and saturated fatty acids differ?

Question 64

The AMDR for fat intake:

A)is constant throughout the life cycle.
B)is highest during adolescence.
C)is highest for 1-3 year olds.
D)increases over the life cycle.

Question 65

Explain the steps of lipid digestion.

Question 66

Discuss the relationship between the amount of fat in the diet and the incidence of obesity.

Question 67

A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is:

A)a carbohydrate-based fat replacer.
B)a protein-based fat replacer.
C)mucilage.
D)olestra.

Question 68

Explain why lipoproteins are necessary for lipid transport.

Question 69

What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?

Question 70

Which of the following foods is most likely to contain significant amounts of trans fats?

A)Fish
B)Commercially made crackers and cookies
C)Salad dressings
D)Avocado

Question 71

Foods containing fat replacers:

A)provide less fat and kcalories.
B)cause fat soluble vitamins to be poorly absorbed.
C)are not necessarily nutrient dense.
D)All of these choices are correct

Question 72

Explain what happens after lipids are digested and absorbed into the intestinal cell.

Question 73

Explain the function of pancreatic lipase,lipoprotein lipase and hormone sensitive lipase.

Question 74

Epidemiologists compared heart disease and cancer rates from 2 different communities.One community had significantly lower rates of heart disease,colon cancer and breast cancer than the other.After eliminating many risk factors associated with these diseases,the researchers believe that the high incidence of heart disease and cancers may in part be due to dietary practices.As a follow-up,researchers would like to conduct interviews to evaluate dietary practices within each community.What dietary practices would you investigate and why?

Question 75

Which of the following is a good source of essential fatty acids?

A)Walnuts
B)Coconut oil
C)Beef
D)Milk

Question 76

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?