Deck 4: Lipids

Question 1

​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.
E) ​bile.

Answer 1

C

Question 2

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

Answer 2

True

Question 3

​Fat functions in the body to:

A) ​provide energy.
B) ​regulate body processes.
C) ​build muscle tissue.
D) ​synthesize enzymes.
E) ​lower the risk of heart disease.

Answer 3

A

Question 4

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 5

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.
E) ​gallbladder.

Question 6

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

Question 7

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

A) ​monounsaturated.
B) ​polyunsaturated.
C) ​emulsified.
D) ​homogenized.
E) ​essential.

Question 8

Food producers hydrogenate unsaturated fatty acids in order to:​

A) ​make them softer.
B) ​give foods a longer shelf life.
C) ​make them healthier.
D) ​reduce the kcalories in a food.
E) ​prevent them from becoming trans-fats.

Question 9

Trans-fatty acids are:​

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

Question 10

When exposed to oxygen, fats can become _____.​

A) ​saturated
B) ​hydrogenated
C) ​rancid
D) ​trans fats
E) ​emulsified

Question 11

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

Question 12

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.
E) ​It contributes to improved skin complexion.

Question 13

Which of the following is packaged with fatty acids to make a triglyceride?​

A) ​glycerol
B) ​glycogen
C) ​glucose
D) ​sucrose
E) ​an antioxidant

Question 14

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

A) ​triglycerides
B) ​cholesterol
C) ​ phospholipids
D) ​lecithins
E) ​choline

Question 15

​A triglyceride must contain specific combinations of fatty acids.

Question 16

Which of the following contains the softest fat?​

A) ​butter
B) chicken fat​
C) ​beef tallow
D) ​lard
E) ​coconut oil

Question 17

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.
E) ​has no double bonds between its carbons.

Question 18

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
E) ​sterols

Question 19

It is possible to consume too little fat.​

Question 20

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

Question 21

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.
E) ​lowering blood triglycerides.

Question 22

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.
E) ​is necessary for cholesterol synthesis.

Question 23

EPA and DHA are:​

A) ​omega-6 fatty acids.
B) ​omega-3 fatty acids.
C) ​absent from fish oils.
D) ​made from linoleic acid.
E) ​ synthesized by the liver.

Question 24

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.
E) ​High blood levels of LDL cholesterol can increase the risk of stroke.

Question 25

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.
E) ​comes only from plant sources.

Question 26

Which of the following foods does not contain cholesterol?​

A) ​eggs
B) ​cheese
C) ​milk
D) ​peanut butter
E) ​fish

Question 27

Which enzymes digest fats in the mouth, stomach, and intestine?​

A) ​phosphatases
B) ​amylases
C) ​bile acids
D) ​cholecystokinins
E) ​lipases

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.
E) ​Increasing trans fatty acid consumption can improve blood cholesterol.

Question 29

​Linoleic and linolenic fatty acids are both:

A) ​phospholipids.
B) ​trans fats.
C) ​monounsaturated fatty acids.
D) ​essential fatty acids.
E) ​omega-3 fatty acids.​

Question 30

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) ​Use margarine instead of butter since margarine contains trans-fatty acids, which are healthy.
E) ​Eliminate both butter and margarine from your diet.

Question 31

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?​

A) ​liver
B) ​gallbladder
C) ​stomach
D) ​pancreas
E) ​intestine

Question 32

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.
E) ​is an essential nutrient.

Question 33

Which of the following is an example of an omega-6 fatty acid?​

A) ​EPA.
B) ​linolenic acid.
C) ​DHA.
D) ​cholesterol.
E) ​linoleic acid.

Question 34

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.
E) ​is stored in the gallbladder.

Question 35

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.
E) ​no excretion; it is all reused by the body.

Question 36

​Linoleic acid is found primarily in:

A) ​vegetable oils.
B) ​fish oils.
C) ​fast foods.
D) ​refined grains.
E) ​red meat.

Question 37

​Which of the following is a sterol?

A) ​linoleic acid
B) ​lecithin
C) ​linolenic acid
D) ​ketones
E) ​testosterone

Question 38

​Which of the following types of 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
E) ​trans

Question 39

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.
E) ​lower blood LDL levels.

Question 40

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.
E) ​They are used to fortify foods such as margarine.

Question 41

​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
E) ​chocolate

Question 42

​Current dietary guidelines regarding fat include which of the following?

A) ​total fat intake should not exceed 35% of kcalories.
B) ​saturated fats should contribute less than 1% of kcalories.
C) ​an upper limit of 1500 milligrams cholesterol daily.
D) ​polyunsaturated fats should provide at least 10% of kcalories.
E) ​an upper limit of 8 grams of trans-fat daily.

Question 43

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.
E) ​decrease protein consumption.

Question 44

​Which of the following food groups always contains fat?

A) ​fruits
B) ​grains
C) ​meats
D) ​vegetables
E) ​dairy

Question 45

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

A) ​salmon
B) ​catfish
C) ​pollock
D) ​shark
E) ​sardines

Question 46

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 47

Which of the following fats is mostly monounsaturated?​

A) ​canola oil
B) ​corn oil
C) ​soybean oil
D) ​margarine
E) ​coconut oil

Question 48

​Visible fats include the fats in:

A) ​fried foods.​
B) ​steak.
C) ​biscuits.
D) ​sour cream.
E) ​ice cream.

Question 49

Polyunsaturated fats:​

A) ​are more abundant in animal products than in plant products.
B) ​are more solid than saturated fats.
C) ​don't spoil as easily as saturated fats.
D) ​do not have any health benefits.
E) ​can be found in fatty fish.

Question 50

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

A) ​1
B) ​12
C) ​15
D) ​27
E) ​30

Question 51

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

A) ​500
B) ​550
C) ​55
D) ​15
E) ​5

Question 52

A rich source of polyunsaturated fatty acids is:​

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

Question 53

Many vegetable oils contain large amounts of:​

A) ​short-chain fatty acids.
B) ​saturated fatty acids.
C) ​omega-6 polyunsaturated fatty acids.
D) ​medium-chain fatty acids.
E) ​omega-3 polyunsaturated fatty acids.

Question 54

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

A) ​olive oil
B) ​coconut oil
C) ​sunflower oil
D) ​corn oil
E) ​cottonseed oil

Question 55

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

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

Question 56

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.
E) ​Eat more eggs.

Question 57

Five grams of fat provide _____ kcalories.​

A) ​5
B) ​20
C) ​45
D) ​65
E) ​100

Question 58

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.
E) ​high consumption of red meat.

Question 59

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
E) ​take fish oil supplements.

Question 60

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?​

A) ​0
B) 3-6​
C) ​6-10
D) ​8-12
E) ​12-14

Question 61

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
E) ​switch from fat-free milk to whole milk

Question 62

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​plant sterols

Question 63

Characteristics of olestra include which of the following?​

A) ​it is made with glycerol.
B) ​it cannot be absorbed by the body.
C) ​it is used in all snack foods.
D) ​it can be toxic.
E) ​it is a source of energy for the brain

Question 64

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​atherosclerosis

Question 65

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​hydrogenation

Question 66

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​adipose tissue

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.
E) ​leaving the skin on poultry when cooking.

Question 68

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.
E) ​they contain high levels of trans-fatty acids.

Question 69

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​antioxidants

Question 70

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?​

A) ​adding oil to the food.
B) ​whipping air into the food.
C) ​rearranging the molecules in the fat.
D) ​frying foods instead of baking them.
E) ​eliminating fat replacers in food.

Question 71

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) ​it only delivers 4 kilocalories per gram.
E) ​its phytochemicals interfere with the inflammatory process.

Question 72

​ 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
E) ​ice cream

Question 73

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.
E) ​They are toxic.

Question 74

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​oxidation

Question 75

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.
E) ​cardiovascular disease is not associated with fat intake.

Question 76

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.
E) ​increased obesity rates.

Question 77

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

A) ​Use margarine instead of butter.
B) ​Increase her consumption of coconut oil.
C) ​Eliminate fat from her diet.
D) ​Choose processed meats instead of fresh meats.
E) ​Switch from whole milk to fat-free milk.

Question 78

Matching​
a. ​the term used to describe fats when they have deteriorated, usually by oxidation.
b. the process of a substance combining with oxygen.
c. compounds that protect others from oxidation by being oxidized themselves.
d. ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
f. a general term for all diseases of the heart and blood vessels.
g. compounds that interfere with cholesterol absorption.
h. the body's fat, which consists of masses of fat-storing cells.
​rancid

Question 79

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.
E) ​decreasing intake of omega-3 fatty acids.

Question 80

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
E) ​sunflower seeds