Deck 6: Lipids: the Condensed Energy

Question 1

Lipoproteins are compound lipids composed or each of the following except one. Which one is the exception?

A) Linoleic acid
B) Triglycerides
C) Phospholipids
D) Cholesterol

Answer 1

Linoleic acid

Question 2

Hydrogenation results in naturally unsaturated vegetable oils being changed to saturated fatty acids (SFAs). This process changes the proportion of the SFAs, but does not influence the shape of the fatty acid.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Answer 2

The first statement is true; the second is false.

Question 3

Patients should be counseled to substitute foods with trans fats for those with saturated fat, because saturated fat has a less detrimental effect on blood lipids.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Answer 3

Neither the statement nor the reason is correct.

Question 4

Each of the following is a true of cholesterol except one. Which one is the exception?

A) Cholesterol is a precursor of vitamin D.
B) Lipoproteins transport cholesterol in the blood.
C) It has a complex hexagonal structure.
D) Cholesterol intake is not essential.
E) Cholesterol is a sterol derivative.

Question 5

Excess dietary carbohydrates and protein are converted to fat. These substances are first converted into triglycerides and then stored in adipose tissue.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 6

Each of the following is true of phospholipids except one. Which one is the exception?

A) They contain phosphorus and a nitrogenous base.
B) They contain fatty acids and glycerol.
C) They cannot be absorbed intact.
D) They are a structural component of tooth enamel, dentin, and cell membranes.
E) They are used for energy.

Question 7

Lipids provide more energy per gram than carbohydrate, because lipids contain more oxygen in proportion to hydrogen and carbon.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 8

Each of the following is true of the recommendations in the Dietary Guidelines except one. Which one is the exception?

A) Consumption of SFAs and trans fats should be as low as possible.
B) Less than 10% of kilocalories should come from saturated fats.
C) Replace saturated fats with monounsaturated and polyunsaturated fats.
D) Substitute saturated fats with high carbohydrate foods.

Question 9

Oleic acid is classified as a trans fatty acid because it is hydrogenated.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 10

The strongest dietary determinant of blood cholesterol is dietary saturated and trans fatty acid because they reduce concentration of lipids in the blood.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 11

Interesterification blends highly saturated fats with oils to produce trans fatty acid alternatives. This process shows promise in reducing the detrimental effect of SFAs on blood lipids.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 12

Each of the following is true of fatty acids except one. Which one is the exception?

A) The carbon chain length is a determinant of flavor and hardness.
B) The degree of saturation is a determinant of melting point.
C) Melting point is the temperature at which a product becomes a gel.
D) Most saturated fatty acids are solid at room temperature.

Question 13

Which fatty acid has the most hydrogen atoms?

A) Saturated
B) Monounsaturated
C) Polyunsaturated

Question 14

Manufacturers must reserve descriptions such as "zero or no trans fat" to foods void of trans fat because USDA guidelines require this strict interpretation.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 15

Lecithin, a phospholipid used for energy, is present in all cells. Lecithin is present in thromboplastin, which is necessary for blood clotting.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 16

Three fatty acids attached to a glycerol is a triglyceride. Each of the fatty acids attached to a particular triglyceride is the same.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 17

Saturated fatty acids (SFAs) contain only single bonds. Palmitic and stearic acids, both SFAs, are structural components of the periodontium.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 18

Fats with a high proportion of saturated fatty acids can deteriorate and become rancid, because they are converted to peroxides as they oxidize and decompose.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 19

Stearic acid is associated with heart disease because it has a detrimental effect on serum cholesterol.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 20

Linoleic and arachidonic acids are omega-6 fatty acids because their first double bond occurs on the sixth carbon from the omega (terminal) end.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 21

The best way for a patient without cardiovascular disease to increase consumption of omega-3 fatty acids is to:

A) increase intake of oils from seeds.
B) consume a variety of fish at least twice a week.
C) limit intake of polyunsaturated fats.
D) take fish oil supplements.

Question 22

The American Heart Association dietary guidelines recommend that egg consumption be limited to three per week. One large egg contains 212 mg of cholesterol.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 23

Dental hygienists should recommend that patients avoid beef graded "select," because this grade contains a high level of fat and marbling.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 24

While counseling patients on limiting fat kilocalorie intake, good strategies for the dental hygienist to offer include all the following except one. Which one is the exception?

A) Marinate leaner cuts of meat in lemon juice, flavored vinegars, or fruit juices.
B) Small amounts of olive or canola oil in salads increases absorption of antioxidants.
C) Avoid saturated fats such as butter, lard, and palm and coconut oil.
D) Choose cream cheese as a spread for sandwiches.

Question 25

The body synthesizes linoleic acid, an omega-6 fatty acids. Deficiency symptoms include growth retardation, skin lesions, and reproductive failure.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 26

Each of the following is true of characteristics of fats except one. Which one is the exception?

A) Soft fats that are liquid at body temperature are digested more quickly than hard fats.
B) Hard fats are digested more quickly than soft fats that are liquid at body temperature.
C) Fats that contribute to palatability and flavor of foods.
D) Cooked fats improve texture of foods.

Question 27

Researchers have associated all the following with cancer except one. Which one is the exception?

A) Saturated fat
B) Omega-3 fatty acids
C) Kilocalories contributed by fat
D) Increased body weight

Question 28

Proactive health care providers are wise to encourage patients to lower total dietary fat consumption because replacing fats with carbohydrates decrease cardiovascular risk factors.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 29

Which food has the most polyunsaturated fatty acids?

A) One large whole egg
B) 3 oz of canned salmon
C) 3 oz of atlantic salmon
D) 3 oz of shrimp

Question 30

Which of the following fats is the most saturated?

A) Soybean
B) Canola
C) Palm
D) Oliver

Question 31

Which of the following has the most satiety value?

A) Complex carbohydrates
B) High-quality protein
C) Low-quality protein
D) Fat

Question 32

Which of the following food groups in MyPyramid always contains fat?

A) Fruits
B) Vegetables
C) Milk
D) Grains
E) Meat

Question 33

Patients should be counseled to select foods labeled as "low cholesterol." Stick margarine, a cholesterol-free product, is a good selection because it is low in saturated fat and only partially hydrogenated.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 34

High-density lipoproteins are considered detrimental to cardiovascular health because they contain only trace amounts of protein and large amounts of lipid.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 35

The diet of a patient who consumes 120 g of fat from eating 3000 kcal/day is 36% fat. Each gram of saturated fat has 9 calories, while each gram of unsaturated fat has only 4 calories.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 36

Fats contribute to a feeling of fullness for a longer time than carbohydrates or protein because digestion of high-fat meals more efficiently deposits fat molecules in adipose tissue.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 37

In the Unites States plant sterols are added to products to indirectly reduce cardiovascular disease (CVD) because they may interfere with cholesterol absorption.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 38

Hyperlipidemia, or increased plasma cholesterol and low-density lipoprotein (LDL), seems to be a major risk factor for cardiovascular disease (CVD). Each of the following is true of this condition and efforts to treat it except one. Which one is the exception?

A) A fasting lipoprotein profile for all adults older than 20 years should be taken every 5 years.
B) LDL cholesterol levels less than 200 mg/dL throughout life are associated with a low risk of CVD.
C) Reducing LDL cholesterol reduces likelihood of acute coronary syndromes.
D) Drug treatment can be added if the lipoprotein profile does not normalize after implementing American Heart Association guidelines.

Question 39

To distinguish obesity from edema, the skin should be palpated and observed through light magnification. The skin of an obese patient will exhibit a flabby consistency in contrast to the spongy consistency found in edematous skin.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 40

Stated in milligrams per deciliter (mg/dL), each of the following optimal levels are correct except one. Which one is the exception?

A) Total cholesterol should be less than 150.
B) Low density lipoprotein (LDL) should be less than 100.
C) High density lipoprotein (HDL) should be greater than 60.
D) Triglyceride should be less than 150.

Question 41

Although overconsumption of fat is a primary concern in healthcare, underconsumption also has serious health consequences. In each of the conditions, underconsumption of fat is a concern except one. Which one is the exception?

A) Malabsorption syndromes
B) Cystic fibrosis
C) AIDS
D) Hypertension