Deck 5: Lipids

Question 1

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.

Answer 1

emulsifiers OR emulsifier

Question 2

A monounsaturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Answer 2

B

Question 3

One fat replacer that has gained notiety lately due to its undesirable side effects is _______________.

Answer 3

olestra OR Olean

Question 4

Sterols are similar to triglycerides in which of the following ways?

A) They contain fatty acids.
B) They contain glycerol.
C) They usually contain three fatty acids.
D) They do not dissolve in water.

Question 5

During rest and light activities, fatty acids are the main fuel f _______________.

Question 6

All of the following are characteristic of cholesterol except

A) it is used for making estrogen and testosterone.
B) it is converted to bile.
C) it is incorporated into cell membranes.
D) it is an essential nutrient.

Question 7

A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

Question 8

A meal providing 1,200 kilocalies contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat
50 g fat x 9 kcal/g = 450 kcal from fat
450 kcal from fat / 1200 kcal = 0.375 = 37.5%

Question 9

The American Heart Association recommends that we should consume no me than _______________ milligrams of cholesterol per day.

Question 10

All of the following are true of lecithin except

A) it is a phospholipid.
B) the body synthesizes it.
C) it is consumed in the diet.
D) it has sterol-like functions.

Question 11

A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end.

Question 12

The process of _______________ removes double bonds from fatty acids, giving the fat a me solid consistency.

Question 13

Phospholipids differ from triglycerides in which of the following ways?

A) A compound containing phosphorus replaces at least one fatty acid.
B) Phospholipids do not contain glycerol.
C) Phospholipids do not contain fatty acids.
D) A compound containing nitrogen replaces at least one fatty acid.

Question 14

_______________ fatty acids contain no double bonds and remain solid at room temperature.

Question 15

Of the macronutrients, ____________ is/are the most significant dietary fact(s) associated with heart disease.

Question 16

_______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transpt absbed fat.

Question 17

In the small intestine, the pancreas secretes ____________ to digest triglycerides.

Question 18

A(n) _______________ is the simplest fm of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

Question 19

Olive and canola oils contain a high percentage of ____________ fatty acids.

Question 20

Most lipids are transpted in the blood as part of a structure called a(n) _______________.

Question 21

Olive oil contains abundant amounts of which type of fatty acid?

A) Saturated
B) Monounsaturated
C) Polyunsaturated
D) Partially hydrogenated

Question 22

Most fats in foods and the body are composed of

A) glycogen and fatty acids.
B) fatty acids and glycerol.
C) lactic acid and glycogen.
D) glucose and fatty acids.

Question 23

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

A) liquid
B) solid
C) rancid
D) soft

Question 24

Which of the following would be a good source of polyunsaturated fatty acids?

A) Beef
B) Chicken
C) Olive oil
D) Safflower oil

Question 25

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

A) Stick margarine made with canola oil
B) Semisolid shortening made with olive oil
C) Soft margarine in a tub, made from corn oil
D) Liquid, squeezable margarine, made from safflower oil

Question 26

The three-carbon structure to which fatty acids are attached in triglycerides is called

A) glycerol.
B) glucose.
C) lipoprotein.
D) sterol.

Question 27

Which of the following describes a fatty acid that has one double bond?

A) Saturated
B) Hydrogenated
C) Monounsaturated
D) Polyunsaturated

Question 28

All of the following are sources of cholesterol except

A) butter.
B) whole milk.
C) turkey meat.
D) peanut butter.

Question 29

Triglycerides in food are said to have satiety value primarily because

A) they are high in kilocalories.
B) they are readily stored in adipose tissue.
C) they provide bulk in foods.
D) they require bile to be digested.

Question 30

Which of the following is true about cholesterol?

A) It is an essential nutrient.
B) It is found in plant and animal foods.
C) It is found only in plants.
D) It is found only in animal products.

Question 31

How many carbons do long-chain fatty acids contain?

A) 4 to 6
B) 6 to 8
C) 10 or more
D) 12 or more

Question 32

A saturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Question 33

In which fm are most dietary lipids found?

A) Sterols
B) Phospholipids
C) Triglycerides
D) Monoglycerides

Question 34

What is the composition of the triglyceride fm of fats?

A) Fatty acids, glycerol, and sterols
B) Fatty acids, glycerol, and phosphorus
C) Fatty acids and glycerol
D) Fatty acids, glycerol, phosphorus, and sterols

Question 35

A diglyceride consists of

A) 2 glycerol and 1 fatty acid.
B) 2 glucose and 1 fatty acid.
C) 1 glucose and 2 fatty acids.
D) 1 glycerol and 2 fatty acids.

Question 36

Gram f gram, which of the following contains the most cholesterol?

A) Liver
B) Shrimp
C) Lard
D) Ice cream

Question 37

Which of the following is true about Olestra?

A) It is not approved for use by the FDA.
B) It does provide kilocalories but not as many as fat provides.
C) It cannot be digested, therefore it leaves the body.
D) It cannot be used for frying.

Question 38

Which of the following is not a rich source of polyunsaturated fatty acids?

A) Corn oil
B) Soybean oil
C) Palm oil
D) Safflower oil

Question 39

Hydrogenation produces what kinds of fat?

A) High-Density Lipoprotein (HDL)
B) Cis fatty acids
C) Low-Density Lipoprotein (LDL)
D) Trans fatty acids

Question 40

Cholesterol is found in all of the following except

A) corn oil.
B) cheddar cheese.
C) sirloin steak.
D) butter.

Question 41

Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.

A) lipoprotein
B) pancreatic
C) lingual
D) lecithin

Question 42

The main reason f hydrogenating fats is to

A) improve taste.
B) change a liquid fat to a solid fat.
C) change a solid fat to a liquid fat.
D) improve food appearance.

Question 43

Which of the following is true about trans fatty acids found in hydrogenated fats?

A) When consumed, they can decrease blood clotting.
B) When consumed, they can raise serum LDL cholesterol.
C) When consumed, they can lower serum LDL cholesterol.
D) When consumed, they have no effect on serum cholesterol.

Question 44

After absption, long-chain fatty acids and monoglycerides inside intestinal cells are

A) converted to proteins.
B) converted to glucose.
C) reformed into triglycerides.
D) converted to cholesterol.

Question 45

Which of the following is an essential fatty acid?

A) Oleic
B) Linoleic
C) Palmitic
D) Stearic

Question 46

After chylomicrons leave the intestinal cells, they are transpted via what system?

A) Vascular
B) Lymphatic
C) Capillary
D) Venous

Question 47

Immediately after a meal, newly absbed dietary fats appear in the blood as

A) high density lipoproteins.
B) low density lipoproteins.
C) chylomicrons.
D) cholesterol.

Question 48

"Hidden" fat includes

A) butter.
B) fat in crackers and other grain products.
C) fat around the edges of meats.
D) mayonnaise in potato salad.

Question 49

Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except

A) using little or no stick margarine.
B) using tub margarines and vegetable oils.
C) avoiding consumption of deep fried foods at quick-service restaurants.
D) eating packaged cookies and desserts made with vegetable shortening.

Question 50

Which of the following is true about the fate of fatty acids after their absption?

A) Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein.
B) Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
C) Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
D) Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

Question 51

When triglycerides are digested, befe being absbed, they are converted to a mixture of

A) diglycerides and fatty acids.
B) monoglycerides and diglycerides.
C) monoglycerides and fatty acids.
D) glycerol and fatty acids.

Question 52

Lipoproteins contain all of the following components except

A) protein.
B) cholesterol.
C) carbohydrate.
D) phospholipid.

Question 53

The maj fat-digesting enzyme is

A) salivary amylase.
B) pepsin.
C) gastric lipase.
D) pancreatic lipase.

Question 54

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

A) linoleic acid.
B) diglyceride.
C) alpha-linoleic acid.
D) cholesterol.

Question 55

Which lipoprotein is responsible f picking up cholesterol from dying cells and other sources so it can be transpted back to the liver f excretion?

A) Chylomicron
B) Low-density lipoprotein
C) Very-low-density lipoprotein
D) High-density lipoprotein

Question 56

Which of the following contains the greatest percentage of calies from fat (in a typical serving size)?

A) T-Bone steak
B) Margarine
C) Whole milk
D) M&M candies

Question 57

The main regulat of blood cholesterol levels is the

A) heart.
B) liver.
C) intestine.
D) brain.

Question 58

______ are synthesized by the liver to transpt fat to the rest of the body.

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

Question 59

To be transpted throughout the body, fats are packaged in structures called

A) triglycerides.
B) phospholipids.
C) lipoproteins.
D) micelles.

Question 60

Pancreatic lipase digests

A) proteins.
B) carbohydrates.
C) fats.
D) vitamins.

Question 61

The Dietary Guidelines f Americans recommend getting no me than ______ percent of your total kilocalies from fat.

A) 20
B) 25
C) 30
D) 35

Question 62

Which of the following breakfasts has the highest fat content?

A) 2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
B) 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
C) 1 granola bar, 1 orange, 1 cup low-fat milk
D) 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

Question 63

The maj dietary fact to be concerned about in relation to heart disease is

A) cholesterol.
B) protein.
C) total fat.
D) saturated fat.

Question 64

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is

A) cranberries.
B) walnuts.
C) tomatoes.
D) avocados.

Question 65

The body energy that can be sted in almost unlimited amounts is

A) glycogen.
B) triglyceride.
C) protein.
D) glucose.

Question 66

Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid.

A) Arachidonic acid (AA)
B) Eicosapentaenoic Acid (EPA)
C) Linoleic acid (LA)
D) Alpha-linolenic acid (ALA)

Question 67

Good suggestions f eating in a heart-healthy way would be to

A) avoid all treats.
B) trim fat off meat before and after cooking.
C) use eggs liberally because they are not associated with serum cholesterol.
D) avoid foods high in monounsaturated fat, such as olive oil.

Question 68

The maj function of adipose tissue is to

A) store glycogen.
B) store triglycerides.
C) synthesize protein for muscle.
D) store cholesterol.

Question 69

Which of the following contains a rich supply of omega-3 fatty acids?

A) Broccoli
B) Sirloin
C) Salmon
D) Chicken breast

Question 70

The plant stanols/sterols, also called phytosterols, wk by

A) reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B) interacting with dietary fiber to bind fat in the small intestine.
C) decreasing the ability of cholesterol to bind to artery walls.
D) decreasing trans fat formation in fried foods.

Question 71

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

A) consume fish oil capsules daily.
B) eat 3 to 5 servings of vegetables daily.
C) take cod liver oil 3 times a week.
D) eat oily fish, such as salmon, 2 times a week.

Question 72

A desirable total serum cholesterol level is less than ____ milligrams per deciliter.

A) 100
B) 200
C) 300
D) 400

Question 73

In terms of heart disease risk, which of the following is true?

A) As LDL cholesterol levels increase there is a decreased risk.
B) As HDL cholesterol levels increase there is an increased risk.
C) As LDL cholesterol levels increase there is an increased risk.
D) As HDL cholesterol levels decrease there is a decreased risk.

Question 74

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk f heart disease. What is the most likely mechanism f the reduction of heart disease risk when fish is consumed?

A) The protein in fish lowers the blood cholesterol.
B) Fish is low in cholesterol.
C) Fish supplies fatty acids that decrease blood clotting.
D) The carbohydrate in fish lowers blood cholesterol.

Question 75

Accding to the 2005 Dietary Guidelines f Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalies per day?

A) 44
B) 78
C) 30
D) 93

Question 76

Phospholipids are the main components of

A) lipoproteins.
B) cell membranes.
C) plaque.
D) adipose cells.

Question 77

All of the following describe the characteristics of fat cells except

A) the number of fat cells decreases when fat is lost from the body.
B) the storage capacity for fat depends on both fat cell number and fat cell size.
C) the number increases when storage capacity has reached its limit.
D) the body's ability to store fat is limitless.

Question 78

Which of the following does not describe a function of fat?

A) Adds flavor to food
B) Carrier of fat-soluble vitamins
C) Best source of energy for the brain
D) Insulates and protects the body

Question 79

Which of the following is true about the use of medications that lower blood cholesterol levels?

A) They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
B) They should be used by anyone with a high blood cholesterol level.
C) They have few side effects.
D) When one takes these, dietary changes are not necessary.

Question 80

The body stes excess protein as

A) muscle.
B) glucose.
C) triglycerides.
D) amino acids.