Deck 5: Fats: Essential Energy-Supplying Nutrients

Question 1

Why are phospholipids NOT an essential nutrient?

A) Our bodies manufacture phospholipids.
B) Phospholipids are not naturally found in the healthy body.
C) Beneficial GI bacteria produce phospholipids.
D) They provide no useful function in the human body.

Answer 1

A

Question 2

Which of the following foods contain a large quantity of saturated fatty acids?

A) cashew nuts and almonds
B) olive and canola oils
C) canola and corn oils
D) palm kernel and coconut oils

Answer 2

D

Question 3

Which of the following describes lipids?

A) organic nutrients that are insoluble in water
B) inorganic nutrients that are insoluble in water
C) organic nutrients that are insoluble in fat
D) inorganic nutrients that are insoluble in fat

Answer 3

A

Question 4

What is the primary form of fat in the diet?

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

Question 5

Which of the following statements is FALSE about sterols?

A) Sterols are found in both plant and animal foods.
B) Cholesterol is the most common sterol found in the human diet.
C) The human body produces sterols.
D) Sterols contain a glycerol backbone and one fatty acid.

Question 6

A triglyceride is comprised of

A) three fatty acids and one glycerol.
B) three glycerols and one fatty acid.
C) three phospholipids and one glycerol.
D) three glycerols and one phospholipid.

Question 7

Which of the following are NOT major classes of dietary lipids?

A) glycogens
B) triglycerides
C) sterols
D) phospholipids

Question 8

Which of the following is a rich source of omega-6 fatty acids?

A) margarine made from corn or safflower oil
B) flax seed oil
C) leafy green vegetables
D) salmon

Question 9

Medium-chain fatty acids are how many carbon atoms in length?

A) at least 6
B) at least 12
C) at least 14
D) at least 16

Question 10

Which of the following ingredients would alert you to the likely presence of trans fatty acids in a product?

A) partially hydrogenated vegetable oil
B) lecithin
C) liquid corn oil
D) vitamin E

Question 11

A fatty acid that contains a chain of ten carbons and one double bond is called a

A) saturated, medium-chain fatty acid.
B) saturated, long-chain fatty acid.
C) monounsaturated, medium-chain fatty acid.
D) monounsaturated, long-chain fatty acid.

Question 12

The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

A) emulsification.
B) pressurization.
C) hydrogenation.
D) deamination.

Question 13

Which of the following is a rich source of polyunsaturated fatty acids?

A) corn oil
B) coconut oil
C) beef fat
D) butter

Question 14

The key structural component(s) of a cell's membrane is(are)

A) estrogen.
B) glycerol.
C) phospholipids.
D) triglycerides.

Question 15

Saturated fats are

A) liquid at room temperature.
B) found primarily in foods derived from plants.
C) found in whole milk and beef.
D) protective of our health.

Question 16

Which of the following food items would contain the highest amount of saturated fat?

A) steamed broccoli
B) canola oil
C) skim milk
D) butter

Question 17

Which of the following statements is TRUE about trans fatty acids?

A) They are made by the body in large quantities.
B) They are found only in plant products.
C) They decrease the risk of developing heart disease.
D) They are created during the hydrogenation process.

Question 18

Which of the following fatty acids is generally solid at room temperature?

A) short-chain
B) monounsaturated
C) saturated
D) polyunsaturated

Question 19

Which of the following foods are rich sources of monounsaturated fatty acids?

A) coconut and palm oils
B) olive oil and cashew nuts
C) safflower and corn oils
D) butter and lard

Question 20

Which of the following is NOT TRUE about essential fatty acids?

A) They cannot be made by our body.
B) We need to obtain omega-3 fatty acids and omega-6 fatty acids from food.
C) They are found in meat and dairy products.
D) They are found in fish, shellfish, and fish oils.

Question 21

Which of the following statements about fat is NOT true?

A) When dietary fats reach the stomach, hunger signals are sent to the brain.
B) Fats add texture and flavour to food.
C) Fats are found in every cell membrane.
D) Adipose tissue stores fat for future energy use.

Question 22

Which of the following substances stimulates the breakdown of stored fat?

A) lipoprotein lipase
B) adrenaline
C) insulin
D) estrogen

Question 23

Which of the following species of fish would likely contain the highest levels of contaminants?

A) swordfish
B) salmon
C) flounder
D) mahi-mahi

Question 24

Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. What percentage of her kcal came from fat?

A) 13%
B) 15%
C) 29%
D) 35%

Question 25

Which of the following is NOT a function of fat in the human body?

A) Fat assists in the transport of fat-soluble vitamins.
B) Fat maintains the integrity of cell membranes.
C) Fat provides insulation to help retain body heat.
D) Fats make us feel hungry.

Question 26

Which of the following forms of fat is NOT found in the foods we eat?

A) LDL cholesterol
B) phospholipids
C) triglycerides
D) plant sterols

Question 27

How many kilocalories are potentially provided by 25 grams of fat?

A) 23 kilocalories
B) 100 kilocalories
C) 225 kilocalories
D) 2,250 kilocalories

Question 28

During exercise, which of the following triggers the breakdown of stored fat?

A) lipoprotein lipase
B) adrenaline
C) insulin
D) estrogen

Question 29

Which of the following statements is FALSE regarding the process of hydrogenation?

A) Hydrogenation creates trans fatty acids.
B) Hydrogenation is the process in which hydrogen atoms are added to double bonds.
C) Hydrogenation creates a "heart healthy" product.
D) Hydrogenation makes a product more solid at room temperature.

Question 30

To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as

A) lipase.
B) bile.
C) hydrochloric acid.
D) bicarbonate.

Question 31

Which of the following foods contains hidden fats?

A) olive oil
B) zucchini
C) chocolate cake
D) butter

Question 32

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are metabolic derivatives of

A) trans fat.
B) linoleic acid.
C) alpha-linolenic acid.
D) cholesterol.

Question 33

Where in the body are the majority of triglycerides stored for future energy needs?

A) lipoproteins
B) beta cells of the pancreas
C) liver
D) adipose tissue

Question 34

The Acceptable Macronutrient Distribution Range (AMDR) for fat is what percentage of total energy intake?

A) no more than 15%
B) no more than 20%
C) no more than 35%
D) no more than 50%

Question 35

Which lipoprotein transports dietary fat out of the small intestine?

A) chylomicron
B) sterol
C) low density lipoprotein (LDL)
D) phospholipid

Question 36

Which of the following organs does NOT assist in the digestion of lipids?

A) liver
B) large intestine
C) gallbladder
D) pancreas

Question 37

The vast majority of fat digestion and absorption occurs in the

A) stomach.
B) liver.
C) small intestine.
D) large intestine.

Question 38

One of the two essential fatty acids is alpha-linolenic acid. What is the other one?

A) cholesterol
B) linoleic
C) butyric
D) cis

Question 39

Sex hormones and adrenal hormones are substances derived from which class of lipid?

A) fatty acids
B) triglycerides
C) phospholipids
D) sterols

Question 40

Fat leaves the chylomicron and moves into adipose cells when what substance comes in contact with it (causing the triglyceride to break up and be taken into the adipose cell)?

A) insulin
B) lipoprotein lipase
C) trypsin
D) adrenaline

Question 41

Plant fats provide 80-90% of their energy from saturated fats.

Question 42

Unless labeled as zero trans fatty acids, most margarines will have more trans fatty acids than butter.

Question 43

How much trans fat is recommended in the diet?

A) as little as possible
B) 3% of total energy intake
C) 9% of total energy intake
D) 20% of total energy intake

Question 44

Most fats are a combination of monounsaturated, polyunsaturated, and saturated fatty acids.

Question 45

Diets high in trans and what other type of fatty acid contribute to chronic diseases, including heart disease and cancer?

A) polyunsaturated
B) monounsaturated
C) saturated
D) linoleic

Question 46

Fatty acids released from storage travel in the blood attached to the protein

A) lysine.
B) cysteine.
C) albumin.
D) methionine.

Question 47

Triglycerides are classified by their length, saturation and shape.

Question 48

What is the daily recommended intake of saturated fat?

A) as little as possible
B) no more than 2% of total energy intake
C) no more than 5% of total energy intake
D) no more than 10% of total energy intake

Question 49

In people who are physically active, extra fat consumed in the diet is stored first in

A) adipose cells.
B) the liver.
C) muscle tissue.
D) lymphatic tissue.

Question 50

Which of the following types of fat is required to be listed on the Nutrition Facts Panel by Health Canada?

A) phospholipids
B) sterols
C) essential fatty acids
D) trans fatty acids

Question 51

In general, animal-based fats are high in saturated fats.

Question 52

Lipids can be either solid or liquid at room temperature.

Question 53

Which type of fatty acid has hydrogen atoms located on the same side of the double bond?

A) trans
B) cis
C) saturated
D) glycerol

Question 54

The spherical compounds made up of bile and phospholipids that transport dietary fat into the intestinal mucosal cells are the

A) chylomicrons.
B) salivary enzymes.
C) albumins.
D) micelles.

Question 55

How many double bonds does a saturated fatty acid contain between carbons?

A) none
B) one
C) two
D) more than two

Question 56

The most common sterol in our diet is

A) olestra.
B) cholesterol.
C) phytosterol.
D) stanol.

Question 57

Which of the following are excellent sources of unsaturated fats?

A) nuts and nut butters
B) full-fat dairy products
C) meat
D) beans and rice

Question 58

Which of the following groups would have the lowest risk for toxicity from eating shark and other fish with high levels of environmental contaminants?

A) teenaged boys
B) pregnant women
C) breastfeeding women
D) children

Question 59

Fat is the most energy dense of all the macronutrients.

Question 60

Only plants can synthesize cholesterol.

Question 61

The human body cannot make cholesterol, thus it is an essential nutrient we must consume in our diet in moderation.

Question 62

Cashews are high in saturated fats.

Question 63

If an ingredient label indicates a product contains partially hydrogenated oils, it will almost assuredly contain trans fats.

Question 64

List 5 roles of lipids in our bodies.

Question 65

Triglycerides, phospholipids, and glycerols are the three types of lipids commonly found in foods.

Question 66

Women are advised to avoid all fish products during pregnancy.

Question 67

What are "essential" fatty acids and where are they found?

Question 68

The term monounsaturated describes a fatty acid containing one double bond between two carbon atoms along the chain.

Question 69

Olive oil, canola oil, and cashew nuts are rich in monounsaturated fatty acids.

Question 70

Short- and medium-chain fatty acids are absorbed and transported more quickly than long-chain fatty acids.

Question 71

Lipids that contain multiple carbon-ring structures are known as phospholipids.

Question 72

Invisible or "hidden" fats are ones that are translucent at room temperature.

Question 73

Describe 3 factors that are used to classify fatty acids and the impact of each factor on human health.

Question 74

People attempting to lose weight will be most successful if they limit their consumption of fat to less than 15% of kilocalories.

Question 75

Saturated fats are typically liquid at room temperature.

Question 76

Lipids with a glycerol backbone and two fatty acids with a phosphate group are known as sterols.

Question 77

Fat is digested more slowly than carbohydrate or protein.

Question 78

Adult men and women need approximately 10 times more linoleic acid in their diets daily than alpha-linolenic acid.

Question 79

Approximately 30-70% of the energy used at rest by the muscles and organs comes from lipids.

Question 80

Saturated fatty acids can occur in either a cis or trans shape.