Deck 5: Lipids

Question 1

Which statement best describes the fat intake of Canadians?

A)It has significantly declined,resulting in less obesity than 25 years ago.
B)It has declined as a proportion of kcalories.
C)For the majority of Canadians,it exceeds the AMDR recommendations.
D)It has risen significantly in the last 25 years.

Answer 1

B

Question 2

Linoleic acid is an example of what type of fatty acid?

A)essential fatty acid
B)saturated fatty acid
C)partially hydrogenated trans fatty acid.
D)phoshorylated fatty acid.

Answer 2

A

Question 3

Most fatty acids in food and in the body are bound to what molecule?

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

Answer 3

D

Question 4

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

A)a 3-carbon molecule bonded to nitrogen
B)a carbon chain bonded 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 5

What is typically attached to the glycerol molecule in phospholipids?

A)3 fatty acids.
B)3 amino acids.
C)2 fatty acids and a phosphate group.
D)cholesterol.

Question 6

A public health nutritionist is reviewing the data on the fat intake of Canadians.Which consumption pattern would raise the most concern?

A)Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from unsaturated fatty acids.
B)Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in plants,nuts and fish.
C)Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods.
D)Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods.

Question 7

Which of the following foods is most likely to contain partially hydrogenated oils?

A)fish
B)commercially made crackers and cookies
C)salad dressings
D)fruits and vegetables

Question 8

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

A)It is essential to reduce total fat intake.
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)A healthy diet includes fats from fish,nuts,and olive oil.

Question 9

What characteristics influence thesensory characteristics of fats,such as texture and taste?

A)length of the fatty acid chain and the types of bonds between the carbon molecules.
B)number of acid groups present on a fatty acid.
C)extent to which the fatty acid is digested in the body.
D)ratio of carbons to hydrogens in the fatty acid chain.

Question 10

Which of the following is an example of a tropical oil?

A)palm kernel oil
B)soybean oil
C)olive oil
D)corn oil

Question 11

What is a fatty acid with only single bonds between carbon atoms is called?

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

Question 12

What is the end of a fatty acid chain containing a methyl group called?

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

Question 13

Fish oils are a good dietary source of what type of fatty acids?

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

Question 14

Which of the following foods account for substantial fat intake in the Canadian diet?

A)hamburgers and hot dogs
B)sushi
C)salad and salad dressing
D)fruit smoothies

Question 15

What best describes food fats consisting mainly of fatty acids with single bonds?

A)solid at room temperature.
B)soluble in water.
C)liquid at room temperature.
D)gaseous at room temperature.

Question 16

In addition to the number of carbons in their carbon chain,what is another way to commonly distinguish between different unsaturated fatty acids?

A)by ratio of carbon to hydrogen atoms in the chain.
B)solubility in oil
C)the types and locations of bonds between the carbons.
D)the number of acid groups in the fatty acid chain.

Question 17

An omega-6 fatty acid is an example of what type of fatty acid?

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

Question 18

Trans fatty acids are most abundant in what food product?

A)animal products.
B)canola oil
C)partially hydrogenated oils.
D)tub margarine

Question 19

What allows fat and water to mix by breaking large fat globules into smaller ones?

A)Emulsifiers
B)Cis fatty acids
C)Eicosanoids
D)Trans fatty acids

Question 20

In what type of fatty acid do you find hydrogen atoms on the same side of the double bond,resulting in a bend in the molecular structure?

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

Question 21

Studies have shown that consumption of what food is associated with reduced risk of death from heart disease?

A)eggs
B)fish
C)lean meats
D)soy

Question 22

Which of the following does NOT requires cholesterol?

A)Biosynthesis of vitamin D in the skin.
B)Coating of nerve cells
C)hair and nail growth.
D)Biosynthesis of testosterone and estrogen.

Question 23

Why are concerns expressed about the use of tropical oils in the food supply?

A)They are high in saturated fats.
B)They are high in trans fat.
C)They are resistant to rancidity.
D)They shorten shelf life.

Question 24

What is the function of bile in the digestion of triglycerides?

A)to hydrolyze (split)the bond that attaches fatty acids to glycerol.
B)to act as an emulsifier.
C)to facilitate the formation of chylomicrons.
D)to circulate lipids in the blood.

Question 25

From what are bile,vitamin D,and some hormones such as testosterone and estrogen derived?

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

Question 26

Which is a characteristic of chylomicrons?

A)They transport lipids from the mucosal cells of the small intestine to other body cells.
B)They are absorbed into the lymphatic system.
C)Thay are formed by the intestinal mucosal cell.
D)All of the above answer choices are correct.

Question 27

Which choice best describes cholesterol?

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

Question 28

Consider the results of a meta-analysis on the relationship between fish and death from cardiovascular disease.Which result is consistent with the current scientific research?

A)Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.98
Difference between two groups is not statistically significant
B)Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.6
Difference between two groups is statistically significant
C)Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.04
Difference between two groups is not statistically significant
D)Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.75
Difference between two groups is statistically significant

Question 29

Why are plant sterols considered beneficial to human health?

A)They are not essential nutrients because they are synthesized in the liver.
B)They enhance the absorption of dietary cholesterol.
C)They reduce that absorption of dietary cholesterol.
D)They are essential nutrients that must be obtained from the diet.

Question 30

Which are the main constituents of the lipid bilayer of cell membranes?

A)saturated fatty acids
B)phospholipids
C)trans fatty acids
D)eicosanoids

Question 31

Which is an omega-3 fatty acid?

A)C-C-C-C-C-C=C-C-C=C-C-C=C-C-COOH
B)C-C-C=C-C-C=C-C-C-C-C-C-C-C-COOH
C)C-C-C-C-C-C-C-C-C-C-C-C=C-C-COOH
D)C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH

Question 32

Canada's Food Guide recommends that fish be consumed how often?

A)once a month.
B)twice a month.
C)once a week.
D)twice a week.

Question 33

Where are the chylomicrons formed?

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

Question 34

"A droplet of dietary fat,found in the lumen of the small intestine,containing fatty acids,monoglycerides,cholesterol and fat-soluble vitamins coated by compounds synthesized in the liver." What is being described?

A)Secretions of the gall bladder
B)Chylomicron
C)Micelle
D)Secretions of the pancreas

Question 35

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

A)lecithin
B)trans fatty acids
C)arachidonic acid
D)tropical oils

Question 36

Which of the following organs is able to manufacture cholesterol?

A)the liver
B)the pancreas
C)the gallbladder
D)All of the above answer choices are correct.

Question 37

Which of the following facilitate the absorption of fat?

A)micelles
B)cis fatty acids
C)trans fatty acids
D)acetyl CoA molecules

Question 38

Which of the following can NOT be directly absorbed in the small intestine and transported in blood for delivery to cells?

A)Water-soluble vitamins.
B)short-chain fatty acids.
C)medium-chain fatty acids.
D)long-chain fatty acids.

Question 39

Which is NOT a dietary sources of cholesterol?

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

Question 40

Which of the following organs produce(s)the enzyme lipase,needed for triglyceride digestion?

A)stomach
B)pancreas
C)mouth
D)All of the above answer choices are correct.

Question 41

Which fatty acids are NOT synthesized by the body?

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

Question 42

Which is a characteristic of eicosanoids?

A)hormone-like compounds.
B)synthesized from omega-3 and omega-6 fatty acids.
C)needed to regulate many body processes.
D)All of the above answer choices are correct.

Question 43

Which statement best describes the relationship between VLDL,IDL,and LDL?

A)VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs.
B)VLDLs are rich in triglycerides,but when acted on by pancreatic lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs.
C)VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into LDLs,which in turn are converted into cholesterol-rich IDLs,which are returned to the liver.
D)VLDLs are rich in cholesterol,but when acted on by lipoprotein lipase,they are converted into IDL,which in turn are converted into triglyceride-rich LDLs,which are returned to the liver.

Question 44

"After digestion particle A enters the lymphatic system and then the blood stream,where it is acted on by an enzyme that converts triglycerides to fatty acids and glycerol.This process converts particle A into particle B." What are particles A & B?

A)A= chylomicron: B = VLDL
B)A= micelle;B = micellular remnant
C)A = VLDL;B = LDL
D)A = chylomicron;B = chylomicron remnant

Question 45

What is the function of the HDL particle?

A)It is "bad" cholesterol because it damages blood vessels.
B)It picks up cholesterol from lipoproteins in the blood and transports it to the liver and to organs that synthesize steroid hormones.
C)It is "good" cholesterol because it helps to clear chylomicron remnants from the blood.
D)It is a cholesterol-rich particle secreted by the liver to transport cholesterol to tissue.

Question 46

Which fatty acid produces eicosanoids that promote inflammation?

A)unsaturated
B)EPA
C)arachidonic acid
D)All of the above answer choices are correct.

Question 47

What is the function of hormone sensitive lipase?

A)it breaks down stored triglycerides inside fat cells.
B)it is needed to transfer fatty acids into adipose tissue.
C)it is needed for lipid digestion.
D)it is needed to synthesize essential fatty acids.

Question 48

Which hormone plays a central role in the regulation of lipid metabolism?

A)epinephrine
B)cortisol
C)glucagon
D)insulin

Question 49

What happens when excess energy is ingested?

A)It is excreted in the urine.
B)It is converted into triglycerides and stored in adipose tissue.
C)It is converted into cholesterol and stored in adipose tissue.
D)It is metabolized by the muscles and stored as ATP.

Question 50

Which statement best distinguishes between chylomicrons and VLDLs?

A)Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the lymphatic system.
B)Chylomicrons are formed in the large intestine and from there enter the circulatory system;On VLDLs are formed in the liver and from there enter the lymphatic system.
C)Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the blood stream.
D)Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the gall bladder and from there enter the blood stream.

Question 51

What is the main constituent of adipose tissue?

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

Question 52

What is the effect of high levels of HDLs in the blood?

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

Question 53

What is the primary function of lipoprotein lipase?

A)To convert nonessential fatty acids into essential fatty acids.
B)To transport lipids through the bloodstream.
C)To convert cis fatty acids into trans fatty acids.
D)To break down triglycerides into fatty acids and glycerol to allow entry into surrounding cells.

Question 54

Which word best describes a fatty acid that CANNOT be synthesized in the body?

A)precursor
B)beneficial
C)essential
D)nonessential

Question 55

What are the precursors of eicosanoid formation?

A)cholesterol.
B)lecithin.
C)omega-3 and omega-6 fatty acids.
D)trans fatty acids.

Question 56

For which conditions have the anti-inflammatory effects of omega-3 fatty acids may be beneficial for what conditions?

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

Question 57

When used as a source of energy,fatty acids are converted into what molecule?

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

Question 58

Which lipoprotein is responsible for reverse cholesterol transport?

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

Question 59

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

A)chylomicrons
B)low-density-lipoproteins
C)high-density-lipoproteins
D)very-low-density-lipoproteins

Question 60

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

A)lipoprotein lipase
B)homocysteine
C)LDL receptors
D)insulin

Question 61

What best characterizes atherosclerosis?

A)an accumulation of plaque in the lining of blood vessels.
B)an inflammation of the colon lining.
C)the formation of uric acid crystals in the blood.
D)the formation of pouches in the lining of the colon.

Question 62

A strong correlation exists between an increased risk of colon cancer and what type of diet?

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

Question 63

Which is the best replacement for saturated fat in the diet?

A)Refined carbohydrates
B)High glycemic index foods
C)Unsaturated fatty acids
D)Low glycemic index foods.

Question 64

What causes an atherosclerotic plaque to begin developing?

A)an essential fatty acid deficiency
B)low blood pressure
C)an injury to the artery wall causing inflammation
D)All of the above answer choices are correct.

Question 65

Which of the following statements regarding cholesterol is FALSE?

A)The risk of cardiovascular disease increases with increased levels of LDL cholesterol.
B)A change in diet can often alter serum cholesterol levels in 4-8 weeks.
C)The replacement of cholesterol with unsaturated oils increases the risk of cardiovascular disease.
D)The risk of cardiovascular disease increases with increased levels of HDL cholesterol.

Question 66

Which statement best distinguishes between linoleic acid and alpha-linolenic acid?

A)Alpha-linolenic acid is converted to eicosanoids that suppress inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting.
B)Alpha-linolenic acid is converted to eicosanoids that suppress inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting.
C)Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting.
D)Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting.

Question 67

How does insulin function in lipid metabolism,after a meal?

A)It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of hormone sensitive lipase.
B)It promotes the release of free fatty acids from adipose tissue by stimulating the activity of hormone-sensitive lipase.
C)It promotes the uptake of free fatty acids by the muscle.
D)It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of lipoprotein lipase.

Question 68

Which of the following foods increases LDL cholesterol and reduces HDL cholesterol?

A)oats.
B)flaxseed.
C)nuts.
D)margarine made from partially hydrogenated vegetable oils.

Question 69

Which of the following does NOT cause an increase in blood cholesterol?

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

Question 70

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

A)a diet which provides adequate dietary fibre
B)a diet which provides antioxidant nutrients
C)a diet which substitutes monounsaturated fats for saturated fats
D)a diet which substitutes beef for fish

Question 71

What is the effect of a decrease in the ability of LDL receptors to bind to LDLs?

A)an increase of LDL loss in the urine.
B)an increased risk of atherosclerosis.
C)increased HDLs levels in the blood.
D)increased chylomicrons levels in the blood.

Question 72

Which dietary factor protects against heart disease?

A)omega-3 fatty acids.
B)saturated fatty acids.
C)trans fatty acids.
D)All of the above answer choices are correct.

Question 73

What causes an injury to the artery wall leading to inflammation?

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

Question 74

Which factor promotes the formation of ketone bodies?

A)Oxaloacetate,a compound which prevents acetyl CoA from entering the citric acid cycle.
B)Glucose,a compound which promotes the entry of acetyl CoA into the citric acid cycle.
C)The absence of oxaloacetate,an absence which prevents acetyl CoA from entering the citric acid cycle.
D)The absence of free fatty acids from adipose tissue.

Question 75

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

A)Fat provides about twice as many kcalories per gram as carbohydrate or protein.
B)Fat contributes to the flavour of food.
C)The conversion of dietary fat to stored fat is very efficient.
D)All of the above answer choices are correct.

Question 76

Why do women tend to develop heart disease later than men?

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 more blood vessels than men which helps blood to circulate more efficiently.

Question 77

How does insulin influence lipid metabolism,in the fasting state?

A)The absence of insulin promotes the release of free fatty acids from adipose tissue and their uptake by muscle.
B)The absence of insulin promotes the release of free fatty acids from adipose tissue and the synthesis of glycogen in the liver.
C)The presence of insulin stimulates the activity of lipoprotein lipase which in turn promotes the release of free fatty acids from adipose tissue.
D)The presence of insulin stimulates the activity of hormone-sensitive lipase which in turn promotes the release of free fatty acids from adipose tissue.

Question 78

In general,populations that have a high intake of total fat have a higher incidence of which type of disease?

A)certain types of cancer
B)heart disease
C)obesity
D)All of the above answer choices are correct.

Question 79

What is a consequence of the oxidation of LDLs?

A)recruitment of macrophages with scavenger receptors to the site of oxidation
B)increased inflammation.
C)formation of foam cells.
D)All of the above answer choices are correct.

Question 80

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

A)diabetes
B)high blood pressure
C)obesity
D)All of the above answer choices are correct.