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

Question 1

Which food source would yield the softest lipids at room temperature?

A)lard
B)beef
C)pork
D)safflower

Answer 1

D

Question 2

What characteristic is shared by cholesterol and lecithin? ​

A)Both are sterols.
B)Both are phospholipids.
C)Both are synthesized in the body.
D)Both are essential dietary nutrients.

Answer 2

C

Question 3

What is the main composition of the cell membrane? ​

A)phospholipids with the fatty acid tails facing the outside and the phosphates on the inside
B)phospholipids with the phosphates facing the outside and the fatty acids on the inside
C)sterols with the fatty acid tails facing the outside and the phosphates on the inside
D)sterols with the phosphates facing the outside and the fatty acids on the inside

Answer 3

B

Question 4

What is the target of hydrogenation?

A)bond between the fatty acid chain and the glycerol backbone
B)bond between the phosphate group and the choline
C)carbon-carbon double bond
D)carbon-hydrogen bond

Question 5

Most dietary lipids are ____.

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

Question 6

Which factor 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

Question 7

A triglyceride always contains three ____. ​

A)carbons
B)glycerols
C)fatty acids
D)double bonds

Question 8

Which structural feature of fatty acids determines their susceptibility to spoilage by oxygen?

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

Question 9

Like ____, lipids are made of ____ atoms.

A)vitamins; C, N, and O
B)carbohydrates; C, H, and O
C)protein; C, H, O, and N
D)water; C, H, and O

Question 10

An omega-3 fatty acid has its first double bond on the ____.

A)third carbon from the acid end
B)first three carbons from the acid end
C)third carbon from the methyl end
D)first three carbons from the methyl end

Question 11

What is the major sterol in an omnivorous diet?

A)palm oil
B)lecithin
C)cholesterol
D)arachidonic acid

Question 12

What is the simplest 18-carbon fatty acid? ​

A)stearic acid
B)linoleic acid
C)palmitic acid
D)linolenic acid

Question 13

What is a negative consequence of hydrogenation? ​

A)addition of trans double bonds in fatty acids
B)addition of cis double bonds in fatty acids
C)loss of trans double bonds in fatty acids
D)loss of cis double bonds in fatty acids

Question 14

How does the presence of a double bond alter the firmness of fatty acid molecules?

A)​D ouble bonds bend the molecule, which leads to an increase in the stacking of molecules.
B)​D ouble bonds straighten the molecule, which leads to an increase in the stacking of molecules.
C)​D ouble bonds bend the molecule, which leads to a decrease in the stacking of molecules.
D)​D ouble bonds straighten the molecule, which leads to a decrease in the stacking of molecules.

Question 15

Which type of fatty acid is missing four or more hydrogen atoms?

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

Question 16

What is a feature 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

Question 17

Which compound is a sterol? ​

A)vitamin D
B)phospholipid
C)triglyceride
D)oleic acid

Question 18

Lipids that are solid at room temperature are known as ____.

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

Question 19

A common feature of the plant sterols is they ____.

A)raise LDL and lower HDL
B)inhibit absorption of dietary cholesterol
C)inhibit absorption of "bad" cholesterol
D)enhance absorption of omega-3 fatty acids

Question 20

What is a characteristic of the lipase enzymes? ​

A)Gastric lipase plays a significant role in fat digestion in adults.
B)Intestinal mucosal lipase is responsible for fat storage in adipocytes.
C)Salivary gland lipase (lingual lipase)plays an active role in fat digestion in infants.
D)Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids.

Question 21

In the digestion of fats, emulsifiers function as ____. ​

A)enzymes
B)hormones
C)detergents
D)chylomicrons

Question 22

Which lipoprotein is largest in size? ​

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

Question 23

What is the function of lipoprotein lipase? ​

A)to synthesize lipoproteins in liver cells
B)to synthesize triglycerides in adipose cells
C)to assemble lipid particles into chylomicrons
D)to hydrolyze blood triglycerides for uptake into cells

Question 24

What fatty acid is used by the body to synthesize arachidonic acid? ​

A)oleic acid
B)linoleic acid
C)palmitic acid
D)linolenic acid

Question 25

Which food or foods provide(s)essential fatty acids? ​

A)fish only
B)beef only
C)plants only
D)fish, beef, and plants

Question 26

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? ​

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

Question 27

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

A)​50
B)​101
C)​199
D)​299

Question 28

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? ​

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

Question 29

Chylomicrons are synthesized within the ____. ​

A)liver
B)intestinal cells
C)lymphatic system
D)storage compartment of plant seeds

Question 30

A high risk of heart attack correlates with high blood levels of ____. ​

A)free fatty acids
B)high-density lipoproteins
C)low-density lipoproteins
D)very low-density lipoproteins

Question 31

Where is bile stored in the body? ​

A)liver
B)pancreas
C)gallbladder
D)intestinal epithelial cells

Question 32

Which lipids are measured in a lipid profile? ​

A)cholesterol and phospholipids
B)cholesterol and eicosanoids
C)phospholipids and eicosanoids
D)triglycerides and cholesterol

Question 33

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

A)less lipid
B)less protein
C)more cholesterol
D)more carbohydrate

Question 34

Resistin and adiponectin are ____.

A)glycolipids that regulate synthesis of lipoproteins
B)intestinal cell hormones that regulate secretion of bile
C)intestinal cell hormones that trigger secretion of pancreatic juice
D)protein hormones secreted from fat cells that help regulate energy balance

Question 35

Your roommate Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. The doctor recommended he make dietary changes because his blood cholesterol levels put him at increased risk for cardiovascular disease. Bob most likely has ____.

A)low LDL and high HDL
B)low HDL and high LDL
C)high LDL and HDL
D)​low  LDL and HDL

Question 36

Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of ____.

A)arachidonic acid
B)certain eicosanoids
C)certain saturated fatty acids
D)certain unsaturated fatty acids

Question 37

Your Aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about five points. What is the most likely explanation for this effect? ​

A)Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol.
B)Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes.
C)Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods.
D)Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement.

Question 38

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as ____.

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

Question 39

Bile assists in the absorption of ____. ​

A)fat only
B)all nutrients
C)carbohydrate and fat only
D)carbohydrate, fat, and protein

Question 40

Which two fatty acids are absolutely essential and cannot be produced by the body? ​

A)arachidonic acid and linoleic acid
B)DHA and EPA
C)oleic acid and linolenic acid
D)linoleic acid and linolenic acid

Question 41

What is a potential consequence of high intakes of fish oil supplements?

A)increased clotting
B)excessive bleeding
C)hypertension
D)diabetes

Question 42

Although eating fish supports heart health and fish provides many vitamins and minerals, it is notably poor in ____. ​

A)iron
B)protein
C)unsaturated fats
D)omega-3 fatty acids

Question 43

What describes a recognized relationship between dietary fat and cancer? ​

A)Fat from milk does not increase risk for cancer.
B)Dietary fat initiates rather than promotes cancer formation.
C)High intakes of omega-3 fatty acids promote cancer development in animals.
D)The evidence linking fat intake with cancer is stronger than that linking it with heart disease.

Question 44

What is a feature of fat intake and health? ​

A)Intake of saturated fat raises blood cholesterol more than intake of cholesterol.
B)High intakes of fish oil decrease bleeding time and improve diabetes and wound healing.
C)High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels.
D)Trans -fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels.

Question 45

What is a feature of nut consumption and improved cardiovascular health? ​

A)The benefit is unrelated to the phytochemical content.
B)The benefit is unrelated to changes in LDL concentration.
C)The benefit is found only from ingestion of a few types of nuts.
D)The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats.

Question 46

You and your friend John are planning a college graduation party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra ____. ​

A)slows the pancreas's release of lipase enzyme
B)consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips
C)contains a fat-like substance that the body's enzymes can't break down and, therefore, cannot be absorbed
D)is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content

Question 47

Which type of fish has the highest amount of omega-3 fatty acids?

A)catfish
B)European sea bass
C)cod
D)grouper

Question 48

What is the percent of kcalories from fat for a cookie that contains 10 grams of fat and 150 kcalories? ​

A)90 percent
B)72.3 percent
C)60 percent
D)52.8 percent

Question 49

Studies show that a 1 percent increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage? ​

A)​0.5
B)​1.0
C)​2.0
D)​5.0

Question 50

What is a good plant source of omega-3 lipids? ​

A)flax seeds
B)safflower oil
C)sunflower seeds
D)corn oil margarine

Question 51

A major feature of the Mediterranean diet is the liberal intake of ____. ​

A)eggs
B)olive oil
C)lean meat
D)fortified butter

Question 52

Jenny is trying to lose weight by decreasing the fat in her diet. At the grocery store, she is overwhelmed by all the claims on the food product labels and finally chooses an expensive fat-free frozen dessert. What would be an appropriate analysis of Jenny's decision? ​

A)Most frozen desserts are fat-free and she should not pay extra for one with a fat-free claim.
B)Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert and still lose weight.
C)As long as she makes sure to eat the dessert before 9 p.m., it should not contribute much to her daily kcaloric intake.
D)Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product.

Question 53

Studies show that regular consumption of fatty fish leads to ____. ​

A)lower blood pressure
B)higher blood cholesterol
C)greater tendency of the blood to clot
D)decreased storage of omega-3 fatty acids

Question 54

Which fish is generally highest in mercury? ​

A)shark
B)catfish
C)salmon
D)canned light tuna

Question 55

What is a feature of fat in the diet of athletes? ​

A)A minimum of 20 percent fat energy in the diet is needed.
B)Energy derived from fat has very little bearing on performance.
C)Optimal performance is found with a high-carbohydrate, 15 percent total fat kcalories diet.
D)Diets with at least 10 percent total kcalories from fat are still able to provide the recommended amounts of micronutrients.

Question 56

Which sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels? ​

A)butter
B)canola oil
C)coconut oil
D)stick margarine

Question 57

What is a characteristic of the lipid content of meat?

A)The meat from grass-fed animals is similar in composition to soy protein.
B)Grass-fed animals contain more omega-3 fats in the meat than grain-fed animals.
C)Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals.
D)Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals.

Question 58

What is a characteristic of eggs in our diets today? ​

A)Eggs are high in both cholesterol and saturated fat.
B)High omega-3 fat eggs are now available by prescription only.
C)Although it is high in cholesterol, eggs are low in saturated fat.
D)Even in people with a healthy lipid profile, consumption of one egg per day is detrimental.

Question 59

A characteristic of farm-raised fish is that they contain ____. ​

A)lower levels of omega-3 fats
B)higher levels of  soluble fiber
C)higher levels of  trace elements
D)higher levels of  mercury

Question 60

Ronnie eats a fairly balanced diet but wants to include a good source of omega-3 fats. Which food should you recommend?

A)eggs
B)salmon
C)low-fat cheese
D)lean chicken breast