Deck 5: Lipids

Question 1

A meal providing 1,200 kilocalories 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.

A)16.7
B)30
C)37.5
D)50

Answer 1

C

Question 2

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

A)fat replacers.
B)emulsifiers.
C)thickeners.
D)homogenizers.

Answer 2

B

Question 3

A(n)______ fatty acid is an essential,polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.

A)tri-saturated
B)omega-3
C)omega-6
D)tri-methyl

Answer 3

B

Question 4

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

A)lipoprotein
B)chylomicron
C)eicosanoid
D)triglyceride

Question 5

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 6

A ______ fatty acid has one double bond.

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

Question 7

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

A)emulsification
B)elongation
C)saponification
D)hydrogenation

Question 8

_____ are lipoproteins made of dietary fat surrounded by a shell of cholesterol,phospholipids,and protein;their role is to transport fat that has been absorbed from the GI tract.

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

Question 9

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 10

All of the following are characteristics 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 11

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.

Question 12

In which form are most dietary lipids found?

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

Question 13

During rest and light activities,______ are the main fuel for muscles.

A)fatty acids
B)amino acids
C)phospholipids
D)monosaccharides

Question 14

Lecithin is a(n)

A)phospholipid.
B)fatty acid.
C)sterol.
D)eicosanoid.

Question 15

A(n)_____ is the simplest form 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.

A)cholesterol
B)fatty acid
C)glycerol
D)triglyceride

Question 16

Most lipids are transported in the blood as part of a structure called a(n)

A)emulsifier.
B)lipoprotein.
C)glycerol.
D)cholesterol.

Question 17

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 18

Of the macronutrients,fats are the most significant dietary factor(s)associated with

A)diabetes.
B)stomach ulcers.
C)heart disease.
D)lung cancer.

Question 19

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

A)omega-3
B)saturated
C)monounsaturated
D)polyunsaturated

Question 20

When chyme is in the small intestine,the pancreas secretes ______ to digest triglycerides.

A)chylomicrons
B)lipase
C)bicarbonate
D)insulin

Question 21

Which of the following foods is cholesterol-free?

A)Butter
B)Whole milk
C)Turkey (light meat)
D)Peanut butter

Question 22

A diglyceride consists of

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

Question 23

Hydrogenation produces

A)high-density lipoproteins.
B)cis fatty acids.
C)low-density lipoproteins.
D)trans fatty acids.

Question 24

"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 25

Hydrogenation changes a fat

A)from liquid to solid.
B)from solid to liquid.

Question 26

The three-carbon structure that forms the "backbone" of a triglyceride is called

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

Question 27

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 is excreted in feces.
D)It cannot be used for frying.

Question 28

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

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

Question 29

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

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

Question 30

Palmitic acid is a 16-carbon,saturated fatty acid.Based on its chain length,palmitic acid is a

A)short-chain fatty acid.
B)medium-chain fatty acid.
C)long-chain fatty acid.

Question 31

Triglycerides are composed of

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

Question 32

Which of the following is a food source of cholesterol?

A)Safflower oil
B)Stick margarine
C)Shortening
D)Lard

Question 33

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 34

Cholesterol is found in all of the following except

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

Question 35

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 36

Which of the following oils contains the most polyunsaturated fatty acids?

A)Canola oil
B)Olive oil
C)Palm oil
D)Safflower oil

Question 37

Which of the following is the best strategy to limit trans fat in the diet?

A)Use margarine instead of butter.
B)Choose natural peanut butter instead of peanut butter made with hydrogenated vegetable oils.
C)Choose chicken fried in peanut oil instead of chicken fried in lard.
D)Choose light meat poultry instead of dark meat.

Question 38

Which of the following contains the greatest percentage of calories from fat?

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

Question 39

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

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

Question 40

Olive oil contains mostly ______ fatty acids.

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

Question 41

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

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

Question 42

One of the richest plant sources of omega-3 fatty acids is

A)cranberries.
B)walnuts.
C)tomatoes.
D)peanut butter.

Question 43

Which of the following is a rich source of omega-3 fatty acids?

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

Question 44

Studies of the Greenlandic Inuit population have demonstrated a relationship between the consumption of fish and the risk for heart disease.What is the most likely mechanism for 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 45

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 46

______ is an essential omega-3 fatty acid.

A)Linoleic acid (LA)
B)Eicosapentaenoic acid (EPA)
C)Alpha-linolenic acid (ALA)
D)Docasahexaenoic acid (DHA)

Question 47

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

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

Question 48

After dietary fats are digested,the small intestinal cells absorb a mixture of

A)diglycerides and fatty acids.
B)monoglycerides and diglycerides.
C)monoglycerides and fatty acids.
D)monoglycerides,diglycerides,and triglycerides.

Question 49

The main regulator of blood cholesterol levels is the

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

Question 50

Which of the following lipase enzymes digests the majority of dietary fat?

A)Pancreatic lipase
B)Lingual lipase
C)Gastric lipase

Question 51

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

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

Question 52

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

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 53

The major fat-digesting enzyme is

A)amylase.
B)pepsin.
C)trypsin.
D)lipase.

Question 54

Which of the following is an essential fatty acid?

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

Question 55

Diets high in trans fatty acids tend to ______ levels of LDL in the blood.

A)decrease
B)increase

Question 56

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

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

Question 57

Fatty fish,such as salmon,are rich sources of which omega-3 fatty acid?

A)Arachidonic acid (AA)
B)Eicosapentaenoic Acid (EPA)
C)Alpha-linoleic acid (ALA)
D)Conjugated linoleic acid (CLA)

Question 58

Lipoproteins contain all of the following components except

A)protein.
B)cholesterol.
C)carbohydrates.
D)phospholipids.

Question 59

After absorption,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 60

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

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

Question 61

The body stores excess protein as

A)muscle tissue.
B)glycogen.
C)triglycerides.
D)bone marrow.

Question 62

When a person gains weight,

A)fat cells can increase in both size and number.
B)the number of fat cells increases,but the size of fat cells remains the same.
C)the size of fat cells increases,but the number of fat cells remains the same.

Question 63

The major dietary factor to be concerned about in relation to heart disease is

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

Question 64

Cardiovascular disease risk factors include all of the following except

A)total blood cholesterol >200 mg/dl.
B)hypertension.
C)HDL cholesterol > 40 mg/dl.
D)blood triglycerides > 200 mg/dl.

Question 65

The omega-6 parent fat,linoleic acid,is converted by the body into the long-chain fatty acid,

A)arachidonic acid.
B)oleic acid.
C)palmitic acid.
D)linolenic acid.

Question 66

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

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

Question 67

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 68

In adipose tissue,humans can store a nearly limitless supply of energy in the form of

A)glycogen.
B)triglycerides.
C)amino acids.
D)phospholipids.

Question 69

The major function of adipose tissue is to

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

Question 70

According to the Food and Nutrition Board,what is the upper limit of fat (in grams)that should be consumed by a healthy person requiring 2,000 kilocalories per day?

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

Question 71

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

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

Question 72

The Dietary Guidelines for Americans recommend getting no more than ______ % of your total kilocalories from fat.

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

Question 73

We need to consume only about 5% of our total calories per day from essential fatty acids.This corresponds to about _______ of plant oil each day.

A)2 to 4 teaspoons
B)2 to 4 tablespoons
C)1/4 to 1/2 cup
D)3/4 to 1 cup

Question 74

An omega-9 fatty acid has its first double bond starting at the ninth carbon from the

A)acid group.
B)alpha end.
C)glycerol.
D)methyl end.

Question 75

Good suggestions for 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 76

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 77

Phospholipids are the main components of

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

Question 78

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

A)Lower LDL = increased risk
B)Higher HDL = increased risk
C)Higher LDL = increased risk
D)Lower HDL = decreased risk

Question 79

Consumption of fatty fish at least twice a week is recommended to provide omega-3 fatty acids.However,some fish-especially swordfish,shark,king mackerel,and tile fish-can be a source of ________,which is toxic in high amounts.

A)vitamin A
B)arsenic
C)fluoride
D)mercury

Question 80

How could you lower the fat content of the following breakfast menu? Omelet (made with 2 whole eggs,1/4 cup of Swiss cheese,1/4 cup of mushrooms)
2 links of turkey sausage
1 slice of whole-wheat toast with 1 teaspoon of butter
1 cup of orange juice

A)Choose skim milk instead of orange juice.
B)Use egg whites instead of whole eggs in the omelet.
C)Use margarine instead of butter on the toast.
D)Choose pork sausage instead of turkey sausage.