Question 1

Explain the relationship between lipids and fats.Are sterols fats? Why or why not?

Accepted Answer

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Question 2

Lower-fat foods are by definition also lower in Calories.

Accepted Answer

Lower-fat foods can still be high in calories if they contain high amounts of sugars or other carbohydrates.

Question 3

After the fat in a slice of cheese pizza is released from the stomach into the small intestine,how is it digested,absorbed,and transported into the bloodstream? Identify the steps involved.

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Question 4

Several recent research studies have indicated people who eat an ounce or two of nuts each day in addition to their usual diet did NOT gain as much weight as would be expected from their increased energy intake.

Accepted Answer

The statement accurately represents the findings of recent research studies indicating that consuming an ounce or two of nuts each day does not lead to as much weight gain as would be expected from the additional energy intake.

Question 5

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

Accepted Answer

Invisible or "hidden" fats refer to fats that are not easily seen or recognized in foods, not their physical state at room temperature.

Question 6

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

Accepted Answer

The term "monounsaturated" refers to a fatty acid that has one double bond between two adjacent carbon atoms along its chain.

Question 7

Short-chain fatty acids can be absorbed directly into the bloodstream.

Accepted Answer

Short-chain fatty acids can be absorbed directly into the bloodstream and transported to various tissues and organs where they serve as an energy source.

Question 8

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

Accepted Answer

Lipids that contain multiple carbon-ring structures are known as steroids, while phospholipids are a type of lipid that contain a phosphate group and two fatty acids.

Question 9

Studies show that the use of fat replacers reduces the risk of obesity.

Accepted Answer

There is no conclusive evidence that fat replacers alone reduce the risk of obesity; overall diet and lifestyle changes are more significant factors.

Question 10

Discuss the impact of environmental contaminants on the current recommendations for safe fish consumption.How does this relate to the advice to consume abundant sources of omega-3 fatty acids,especially EPA and DHA?

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Question 11

Describe the role that fats play in the structure of a cell and its primary functions.

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Question 12

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

Accepted Answer

Lipids with a glycerol backbone and two fatty acids with a phosphate group are known as phospholipids, not sterols. Sterols are a type of lipid with a different chemical structure that includes a four-ring structure, such as cholesterol or steroid hormones.

Question 13

Taking a vitamin D supplement between meals with a glass of water is more sensible than taking a vitamin D supplement with a meal containing about 30% total fat.

Accepted Answer

Vitamin D is a fat-soluble vitamin, meaning it is better absorbed when taken with a meal that contains fat. Taking it with a meal containing about 30% total fat would enhance its absorption compared to taking it between meals with just water.

Question 14

Fat is digested more easily than carbohydrate or protein.

Accepted Answer

Fat is actually digested more slowly and requires more energy to break down compared to carbohydrate and protein. This is because fat molecules are larger and more complex, and require more enzymes to be broken down into their smaller components before they can be absorbed by the body.

Question 15

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

Accepted Answer

While cholesterol is important for various bodily processes, the liver actually produces all the cholesterol needed by the body. Therefore, cholesterol is not considered an essential nutrient that must be obtained through diet. However, some dietary sources can contribute to elevated cholesterol levels in the body.

Question 16

Cashews are high in saturated fats.

Accepted Answer

Cashews are not high in saturated fats. In fact, they are high in unsaturated fats, including monounsaturated and polyunsaturated fats, which are considered heart-healthy. However, they are high in calories, so it's important to consume them in moderation.

Question 17

The three types of food lipids classified according to chemical structure are triglycerides,phospholipids,and glycerols.

Accepted Answer

The three types of food lipids classified according to chemical structure are triglycerides, phospholipids, and sterols (not glycerols).

Question 18

What is hydrogenation? Why do food manufacturers utilize this process,and what are the potential health impacts of hydrogenation?

Accepted Answer

The answer of What is hydrogenation? Why do food manufacturers...

Question 19

Saturated fats are typically liquid at room temperature.

Accepted Answer

Saturated fats are typically solid at room temperature. Unsaturated fats, on the other hand, are typically liquid at room temperature.

Question 20

Consumption of nuts may help block the body's absorption of dietary cholesterol.

Accepted Answer

Nuts are high in fiber and plant sterols, which can help block the absorption of dietary cholesterol in the body. Studies have shown that incorporating nuts into the diet can have a cholesterol-lowering effect.

Quiz 5: Fats: Essential Energy-Supplying Nutrients