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

Question 1

What emulsifier is falsely linked with promoting health when consumed as a supplement?

A) sterol
B) lecithin
C) glycerol
D) triglyceride

Answer 1

B

Question 2

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

Answer 2

True

Question 3

Diets lower in fat, particularly saturated fat, may lower the risks of some cancers.

Answer 3

True

Question 4

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

Question 5

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

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

Question 6

Peanut and safflower oils are especially rich in which vitamin?

A) vitamin E
B) vitamin D
C) vitamin A
D) niacin

Question 7

No more than 75% of triglycerides are absorbed by the digestive tract of a healthy adult.

Question 8

Which of the following food items would offer the least amount of fat?

A) granola
B) croissants
C) waffles
D) dinner rolls

Question 9

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

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

Question 10

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

Question 11

A 26-year-old man 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 12

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

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

Question 13

Which of the following fish species may contain heavy mercury contamination?

A) salmon
B) catfish
C) shark
D) canned light tuna

Question 14

Which of the following factors increases a person's risk for heart disease?

A) being underweight
B) having low blood pressure
C) being a premenopausal female
D) having a family history of heart disease

Question 15

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

A) the oil changes colour after hydrogen is added
B) hydrogen is forced into the oil creating unusually shaped fats
C) the margarine becomes softer at room temperature
D) the margarine becomes fully unsaturated

Question 16

Which of the following functions is among the useful roles that fat plays in the human body?

A) transporting the water-soluble nutrients
B) cushioning the internal organs from physical shock
C) protecting the body from hemophilia
D) providing the major material from which bones and teeth are made

Question 17

Some fat digestion is initiated in the stomach by gastric lipase.

Question 18

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

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

Question 19

A tablespoon of butter contains more Calories than a tablespoon of regular margarine.

Question 20

Which term is used to describe a diet high in saturated and trans fats, and low in vegetables, fruit, and whole grains?

A) atherogenic diet
B) Mediterranean diet
C) DASH diet
D) hyperglycemic diet

Question 21

Why do lipids need a transport carrier in the body system?

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 22

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to foods as an alternative to what type of food preservation technique?

A) oxidation
B) hydrogenation
C) saturation
D) pasteurization

Question 23

Which of the following oils is highest in monounsaturated fat?

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

Question 24

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 25

What term is used to describe the substance that builds up in the bloodstream and urine as a result of the incomplete breakdown of fat in the body?

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

Question 26

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

Question 27

Which of the following substitutions would help to lower LDL?

A) using vegetable shortening in the place of lard
B) using canola 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 28

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 29

What is the name for the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

A) fats
B) lipids
C) fatty esters
D) oils

Question 30

When the diet is deficient in all of the polyunsaturated fatty acids, what medical concern may develop?

A) type 1 diabetes
B) reproductive failure
C) high blood pressure
D) obesity

Question 31

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 32

Which of the following lipid profile values is considered desirable?

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

Question 33

Which of the following food items is an example of an added fat in the diet?

A) mixed nuts
B) fat trimming on meat
C) sour cream on potatoes
D) jam on toast

Question 34

Which of the following fat replacers is fibre-based?

A) Olestra
B) Salatrim
C) Simplesse
D) Z-trim

Question 35

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

A) shape
B) presence of an acid
C) number of Calories
D) degree of saturation

Question 36

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

A) selenium and vitamin B₁₂
B) selenium and vitamin C
C) magnesium and vitamin E
D) magnesium and vitamin A

Question 37

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 38

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

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

Question 39

Which of the following fats is considered the most saturated?

A) chicken fat
B) butter
C) peanut oil
D) coconut oil

Question 40

Why should cooking oils 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 41

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

A) vegetable oil
B) egg yolk
C) beef tallow
D) vinegar

Question 42

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

A) they can be made from 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 43

How does the body rid itself of small amounts of cholesterol?

A) enzymes in saliva dissolve cholesterol in food
B) transports to the kidneys to excrete in urine
C) traps cholesterol within fibre that exits with feces
D) combines with other fats and converts to glucose for energy

Question 44

What strategy would assist with reducing fat from a fast-food meal?

A) limit the amount of cheese added
B) fill up on added croutons to a salad
C) select fried chicken sandwiches
D) add sour cream instead of salsa to tacos

Question 45

What effect does trans fat have on lipid levels in the body?

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

Question 46

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

A) 0-10%
B) 5-15%
C) 10-20%
D) 15-30%

Question 47

The cells of the intestinal lining convert large lipid fragments back into what compound?

A) sterols
B) triglycerides
C) glycerols
D) monoglycerides

Question 48

What term is used to describe the damaging effect by a chemically reactive form of oxygen?

A) oxidation
B) hydrogenation
C) antioxidation
D) emulsification

Question 49

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

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

Question 50

Which of the following characteristics describes the artificial fat olestra?

A) approved for use in Canada
B) passes through the digestive tract unabsorbed
C) fortified with vitamin B₆
D) a carbohydrate-based fat substitute

Question 51

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 52

What is the dietary consequence of having your gallbladder removed?

A) the liver delivers bile into the small intestine
B) the body will require fat-soluble vitamin supplements
C) dietary fat is unable to be digested
D) the liver stops producing bile

Question 53

Which of the following foods could you substitute for whole milk and butter in order to reduce the saturated fat and Calories in mashed potatoes?

A) skim milk and cream cheese
B) cheddar cheese and sour cream
C) plain yogurt and herbs
D) cream and margarine

Question 54

Which of the following food sources 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 55

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 56

Which of the following characteristics best represents saturated fat?

A) typically firm at room temperature
B) a heart-healthy fat
C) found primarily in fatty fish
D) additional hydrogen atoms can easily attach to it

Question 57

The World Health Organization recommends that people consume no more than what percentage of total Calories from trans fatty acids?

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

Question 58

Which of the following fatty acids is derived from linoleic acid?

A) eicosapentaenoic acid
B) hydrochloric acid
C) arachidonic acid
D) docosahexaenoic acid

Question 59

In Canada, what is the limit in fat content allowable for ground beef that has been labelled "extra lean"?

A) 10%
B) 17%
C) 23%
D) 30%

Question 60

Which of the following vitamins is fat-soluble?

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

Question 61

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
similar to a triglyceride

Question 62

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
the chief form of fat in foods

Question 63

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

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

Question 64

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

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

Question 65

What are trans fatty acids and what is their role in the promotion of heart disease?

Question 66

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
one of the sterols manufactured in the body

Question 67

Which of the following food items is considered part of the Milk and Alternatives category according to Canada's Food Guide?

A) butter
B) yogurt
C) sour cream
D) whipped topping

Question 68

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a phospholipid that is a major constituent of cell membranes

Question 69

Describe olestra's side effects and discuss its potential impact on nutrition status.

Question 70

Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.

Question 71

Describe ways to limit fat intake when selecting foods at the grocery store.

Question 72

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a lipid that is solid at room temperature

Question 73

Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements in place of consuming fish.

Question 74

The Dietary Reference Intakes (DRI) recommends that the percentage of total Calories from fat per day in the diet should be within what range?

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

Question 75

List and describe the useful functions of fats in the body.

Question 76

Which of the following statements accurately explains the relationship between dietary cholesterol and blood cholesterol?

A) elimination of cholesterol-containing foods is key for healthy individuals
B) the body slows cholesterol synthesis when provided in higher amounts in the diet
C) refrain from eating most forms of dietary fat to prevent elevated cholesterol levels
D) dietary cholesterol increases risk for heart disease more than saturated and trans fats

Question 77

Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a lipid that is liquid at room temperature

Question 78

Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids, including the advantages and disadvantages of this process.

Question 79

Which of the following statements describes the role of cholesterol in the body?

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

Question 80

Define the term emulsification and describe how the process of emulsification is used by food processors.