Deck 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Question 1

Oleic acid is a monounsaturated fatty acid. Linoleic acid is a polyunsaturated fatty acid. They differ in their number of ________.

A) amino acids
B) double bonds
C) saccharide units
D) peptide linkages
E) oxygen atoms

Answer 1

B

Question 2

Which of the following is NOT a sterol?

A) estrogen
B) cortisol
C) cholesterol
D) vitamin D
E) bile

Answer 2

E

Question 3

Which of the following is a factor that determines the hardness of a fat at a given temperature?

A) origin of the fat
B) degree of saturation
C) number of acid groups
D) number of oxygen atoms
E) number of sulfur atoms.

Answer 3

B

Question 4

Which statement about trans -fatty acids is FALSE?

A) In nature, most double bonds are cis. Few are trans .
B) Hydrogenation converts cis -fatty acids to trans -fatty acids.
C) The conversion of cis -fatty acids to trans -fatty acids is inhibited by the presence of antioxidants.
D) In the body, trans -fatty acids are metabolized more like saturated fats than unsaturated fats.
E) The hydrogen atoms are located on opposite sides of the double bond.

Question 5

Which of the following is the definition of the term conjugated linoleic acid ?

A) a type of cis -fatty acid
B) a triglyceride with a phosphate group
C) a fatty acid with the chemical makeup of linoleic acid but with a different configuration
D) a food additive that preserves or delays rancidity of fats in foods
E) a nitrogen-containing compound found in foods and made in the body from the amino acid methionine

Question 6

Which statement about fatty acids is FALSE?

A) They consist of a chain of carbon and hydrogen atoms with an acid group on one end and a methyl group at the other end.
B) Fatty acids differ in the number and location of their double bonds.
C) Naturally occurring fatty acids contain even numbers of carbons in their chains.
D) The short-chain fatty acids of meats and seafood are most common in the diet.
E) Fatty acids are organic compounds.

Question 7

Which item is a chief food source of long-chain fatty acids?

A) fish
B) artichokes
C) dairy
D) rye
E) fruit

Question 8

Which statement accurately describes lecithin?

A) It is the best-known sterol.
B) It is similar to triglycerides, but contains four fatty acids.
C) Each attachment site is occupied by a phosphate group and a molecule of choline.
D) It is soluble in fat, but not in water.
E) It is used as an emulsifier by the food industry.

Question 9

What is the simplest of the 18-carbon fatty acids?

A) oleic acid
B) stearic acid
C) linolenic acid
D) arachidonic acid
E) linoleic acid

Question 10

What is the characteristic property of an omega 3-fatty acid?

A) It contains three double bonds.
B) Its closest double bond is three carbons away from the acid end.
C) Its closest double bond is three carbons away from the methyl end.
D) Its closest double bond is three carbons away from each end.
E) Its structure bends three times.

Question 11

Which product has the highest amount of saturated fatty acids?

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

Question 12

Which fatty acid is missing two hydrogen atoms and has one double bond between carbons?

A) monounsaturated fatty acid
B) polyunsaturated fatty acid
C) long-chain saturated fatty acid
D) short-chain saturated fatty acid
E) triglycerides

Question 13

Which of the following foods contain cholesterol?

A) peas
B) pasta
C) baked chicken
D) wheat germ
E) boiled potatoes

Question 14

Which of the following is a characteristic of phospholipids?

A) resistant to digestion
B) soluble in both water and fat
C) highly susceptible to oxidation
D) found naturally only in animal foods
E) found in omega 3- fats.

Question 15

Which lipid is most abundant in foods and in the body?

A) sterols
B) glycerols
C) triglycerides
D) monoglycerides
E) polyglycerides

Question 16

Cholesterol made within the body is referred to as "________."

A) exogenous
B) atherosclerosis
C) endogenous
D) hydrophobic
E) hydrophilic

Question 17

By definition, lipids that are solid at room temperature (77°F [25°C]) are called "________."

A) oils
B) fats
C) omegas
D) glycerols
E) phospholipids

Question 18

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen and therefore stability?

A) chain length
B) number of double bonds
C) position of first saturated bond
D) size of adjacent fatty acids on the triglyceride molecule
E) temperature of the fatty acid

Question 19

Which of these oils provides the most omega-3 fatty acid?

A) palm oil
B) walnut oil
C) soybean oil
D) flaxseed oil
E) corn oil

Question 20

Which food source is rich in lecithin?

A) eggs
B) salmon
C) hard cheeses
D) milk
E) legumes

Question 21

Which of these is a member of the omega-3 family?

A) stearic acid
B) palmitic acid
C) linoleic acid
D) eicosapentaenoic acid
E) arachidonic acid

Question 22

Which of the following is a fat-digesting enzyme secreted in the mouth?

A) hydrophobic lipase
B) gastric lipase
C) lingual lipase
D) proteases lipase
E) ductal lipase

Question 23

Which is NOT a group of lipoproteins?

A) chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL

Question 24

In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____.

A) more chylomicrons
B) more protein
C) more cholesterol
D) more carbohydrate
E) more triglyceride

Question 25

Which is NOT part of the enterohepatic circulation of bile?

A) Bile is made from cholesterol in the liver.
B) Bile is stored in the pancreas.
C) Bile emulsifies fats in the small intestine.
D) Bile is reabsorbed in to the blood.
E) Bile that has been trapped in soluble fibers in the colon is excreted.

Question 26

Which of the following is an essential fatty acid?

A) lecithin
B) cholesterol
C) stearic acid
D) linolenic acid
E) adiponectin

Question 27

Which of the following is NOT a function of adipose tissue?

A) to store fat
B) to protect vital organs from shock
C) to secrete proteins that help regulate energy balance
D) to regulate blood glucose levels
E) to insulate the body from temperature extremes

Question 28

Which of the following is representative of enterohepatic circulation?

A) chylomicron conversion to LDLs and HDLs
B) recycling of bile from the intestine to the liver
C) hormonal control of digestive secretions
D) liver secretion of eicosanoids that promote absorption of eicosanoid precursors
E) hormonal control of pancreatic secretions.

Question 29

Which lipoprotein primarily transports cholesterol in the blood?

A) chylomicron
B) low-density lipoprotein
C) high-density lipoprotein
D) very-low-density lipoprotein
E) very-high-density lipoprotein

Question 30

Which term describes the spherical complexes of emulsified fats that arise during digestion?

A) micelles
B) chylomicrons
C) lipoproteins
D) eicosanoids
E) adiponectin

Question 31

Which of the lipoproteins primarily transports triglycerides from the liver to other tissues?

A) chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL

Question 32

Which adipokine promotes inflammation and causes insulin resistance?

A) leptin
B) adiponectin
C) resistin
D) retinol
E) chemerin

Question 33

Which are the largest and least-dense of the lipoproteins?

A) chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL

Question 34

Which statement about lipid digestion is FALSE?

A) Gastric lipase is responsible for only a small amount of fat digestion.
B) When fat enters the small intestine, it triggers the release of CCK and bile.
C) Lingual lipase plays an active role in fat digestion in infants.
D) Lipid digestion begins in the mouth with the help of dextrin
E) Pancreatic lipase removes each of a triglyceride's fatty acids, leaving a monoglyceride.

Question 35

A high risk of heart disease correlates with high blood levels of

A) free fatty acids.
B) high-density lipoproteins.
C) low-density lipoproteins.
D) very high-density lipoproteins.
E) high levels of omega- 3 fatty acids.

Question 36

In which part of the GI tract does most fat digestion occur?

A) mouth
B) stomach
C) small intestine
D) large intestine
E) esophagus

Question 37

The emulsification of fat by bile is often compared to ________.

A) the evaporation of alcohol when cooking
B) a detergent removing grease spots from clothes
C) driving a car on the highway
D) a dog wagging its tail
E) flossing one's teeth

Question 38

What are chylomicrons?

A) clusters of lipids and proteins used as transport vehicles from the intestines to the body
B) tiny spheres of emulsified fat
C) alcohols with three-carbon chains
D) food additives
E) nitrogen compounds found in foods and made in the body

Question 39

Renata eats a meal containing some fats. Within ________ hours after absorption, her body has removed the chylomicrons from her blood.

A) 2
B) 5
C) 14
D) 18
E) 24

Question 40

Which statement accurately describes a feature of essential fatty acids?

A) Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of certain eicosanoids.
B) Eicosanoids from the omega-6 family of fatty acids provide a greater health benefit than do those from the omega-3 family.
C) Research shows that reducing the number of dietary omega-3 fatty acids may be beneficial.
D) Most diets in the United States meet the minimum fatty acid requirement.
E) Omega-3 eicosanoids promote clot formation, inflammation, and blood vessel constriction.

Question 41

The % Daily Value for fat on food labels is based on ________ grams.

A) 24
B) 46
C) 63
D) 78
E) 92

Question 42

Surveys show that most diets in the United States provide about ________ of their total energy from fat.

A) 25%
B) 33%
C) 45%
D) 55%
E) 75%

Question 43

When the body is deprived of food, which enzyme hydrolyzes triglycerides so that their parts enter general circulation and are available to other cells?

A) lipoprotein lipase
B) adipose lipase
C) lingual lipase
D) hormone-sensitive lipase
E) pancreatic lipase

Question 44

What is the   highest blood triglyceride concentration (mg/dL) that falls within the desirable range?

A) 99
B) 149
C) 199
D) 299
E) 350

Question 45

Which of the following is a potentially healthful source of monounsaturated fats?

A) olives
B) coconut
C) pumpkin seeds
D) flaxseed
E) eggs

Question 46

According to the DRI, what percentage of the daily energy intake should be provided by linoleic acid?

A) 0.6 to 1.2
B) 2 to 4.7
C) 5 to 10
D) 15.5 to 18
E) 20 to 35

Question 47

Which statement about fat replacers is FALSE?

A) Olestra is a synthetic fat made from sucrose.
B) Olestra is fortified with vitamins A, D, E, and K
C) Carbohydrate-based fat replacers are used as thickeners in soups.
D) Fat-based fat replacers are heat-stable and used in cake mixes.
E) Olestra is an artificial fat that delivers a small amount of energy.

Question 48

Which of the following is a potentially harmful source of lipids?

A) walnuts
B) yeast
C) nondairy coffee creamer
D) olive oil-based vinaigrette
E) natural peanut butter

Question 49

Regular consumption of ________ may help prevent blood clots.

A) cholesterol
B) saturated fats
C) monounsaturated fats
D) omega-3 fatty acids
E) omega-6 fatty acids

Question 50

Which statement about the health effects of lipids is FALSE?

A) Heart disease is the number one killer of adults in the United States.
B) Smoking and alcohol consumption are stronger risk factors for cancer than is dietary fat.
C) There is no clear relationship between dietary cholesterol and heart disease.
D) Fat from milk or fish has not been implicated in cancer risk.
E) Choosing fat-free foods is an effective strategy in cutting kcalories.

Question 51

Which of these foods has the highest amount of omega-3 fatty acids per 3.5-oz serving?

A) chilean sea bass
B) farmed catfish
C) monkfish
D) grouper
E) shrimp

Question 52

The DRI suggests a diet that provides ________ of the daily energy intake from fat.

A) less than 10%
B) 10% to 20%
C) 20% to 35%
D) 40% to 50%
E) 50% to 60%

Question 53

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.

A) EPA
B) DHA
C) mercury
D) cadmium
E) dioxins

Question 54

Which is NOT a potential side effect of high intakes of omega-3 polyunsaturated fatty acids?

A) increased bleeding time
B) rapid heartbeat
C) interference in wound healing
D) higher LDL cholesterol
E) suppressed immune functions

Question 55

Cholesterol intakes in the United States average ________ milligrams for men.

A) 112
B) 175
C) 221
D) 315
E) 355

Question 56

What is the main cause of cardiovascular disease?

A) endocarditis
B) aneurysm
C) arrhythmias
D) atherosclerosis
E) cardiomyopathy

Question 57

According to surveys, the average daily cholesterol intake (mg/day) of U.S. women is about

A) 110
B) 221
C) 360
D) 925
E) 315

Question 58

Fat supplies about ________ of the body's ongoing energy needs during rest.

A) 10%
B) 20%
C) 40%
D) 60%
E) 80%

Question 59

Sucrose polyester is another name for _________.

A) BHA
B) DHA
C) olestra
D) I fat
E) omega-3 fats

Question 60

Which of these protein foods is the leanest?

A) eggs
B) tofu
C) flounder
D) peanut butter
E) pork tenderloin

Question 61

An alcohol composed of a three-carbon chain, which can serve as the backbone for a triglyceride, is called "________."

Question 62

Which of the following statements accurately defines the U.S. intake of saturated fats?

A) Zero saturated fat diets are possible with expert help.
B) More than half of the fat in most meats is saturated.
C) Tropical oils are frequently used by consumers.
D) Tropical oils are commonly found in commercially prepared foods.
E) Vegan diets and mixed diets have about the same amount of saturated fats.

Question 63

The term that refers to a chemical configuration in which the hydrogen atoms are located on the same side of a double bond is ________.

Question 64

According to the Mediterranean Diet Pyramid, how often should one eat fish and seafood?

A) once a week
B) at least twice a week
C) only once a month
D) no more than a few times a month
E) never

Question 65

Reducing saturated fat intake by 1% can be expected to produce a ________ drop in heart disease risk.

A) 1 %
B) 2 %
C) 3 %
D) 4 %
E) 5 %

Question 66

Cholesterol from outside the body is called ____________________ cholesterol.

Question 67

Lipoproteins that derive from VLDL and transport lipids, primarily cholesterol, in the blood are called "________."

Question 68

A molecule of glycerol with two fatty acids attached is called a "________."

Question 69

A protein produced by adipose cells that inhibits inflammation and protects against insulin resistance is called "________."

Question 70

________ is a term referring to water-loving, or water-soluble, substances.

Question 71

Which of the following is a source of trans- fats, a potentially harmful lipid?

A) mayonnaise
B) bacon
C) refrigerated biscuits
D) milk
E) peanut oil

Question 72

The double bond of a fatty acid, where hydrogen atoms can easily be added to the structure, is called the "________."

Question 73

Pregnant women and young children should avoid consuming tilefish, swordfish, king mackerel, marlin, or shark because they are sources of ________, an environmental contaminant.

A) cadmium
B) mercury
C) chromium
D) DEET
E) PCBs

Question 74

The Seven Countries Study found that Mediterranean countries have low rates of heart disease because they consume more _________ in their diet.

A) butter
B) coconut oil
C) olive oil
D) chicken
E) eggs

Question 75

About how much of the fat in cheese and sour cream is saturated?

A) 1/4
B) 1/3
C) 1/2
D) 2/3
E) 7/8

Question 76

An ounce of mixed nuts provides about ________ kcalories.

A) 25
B) 50
C) 100
D) 200
E) 300

Question 77

Which of the following foods share the same space with meats on the Mediterranean Diet Pyramid?

A) sweets
B) cheese
C) poultry
D) legumes
E) olive oil

Question 78

According to the Mediterranean Diet Pyramid, how often should one eat meat?

A) once a week
B) at least twice a week
C) only once a month
D) no more than a few times a month
E) never

Question 79

Which of the following is NOT a benefit of eating almonds or walnuts?

A) lower mortality
B) lower blood cholesterol and blood pressure
C) limiting oxidative stress
D) providing satiety
E) decreasing blood-clotting factors

Question 80

Proteins synthesized and secreted by adipose cells are called "________."