Question 1

Which of the following is an example of a food with hidden fat?

Accepted Answer

A

Question 2

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are added to foods as an alternative to what?

Accepted Answer

BHA and BHT are added to foods as antioxidants to prevent oxidation, which can cause spoilage and rancidity. They are not added as alternatives to hydrogenation, saturation, or contamination prevention.

Question 3

About 95 percent of the lipids in foods and in the human body come from what family of compounds?

Accepted Answer

Triglycerides are the most common form of dietary and body lipids, making up about 95 percent of all lipids. Cholesterol and phospholipids are also important types of lipids, but they are present in smaller amounts compared to triglycerides. Sterols, such as cholesterol, are a subgroup of lipids and are not the most prevalent family of compounds in the body or in foods.

Question 4

Why should cooking oils should be stored in tightly covered containers?

Accepted Answer

Cooking oils should be stored in tightly covered containers to prevent them from becoming rancid. Exposing them to air can cause oxidation and break down the oils, leading to off-flavors, odors, and potentially harmful compounds. Proper storage in a cool, dark place in a tightly sealed container can help extend their shelf life and maintain their quality.

Question 5

Lecithin is the best-known type of what?

Accepted Answer

Lecithin is a type of phospholipid, which is a class of lipid that is important for cell membrane structure and function. Lipids include triglycerides, phospholipids, and sterols. However, lecithin specifically falls under the phospholipid category.

Question 6

As compared to unsaturated fat,saturated fat melts at what temperature?

Accepted Answer

Saturated fat has a higher melting point than unsaturated fat. This means that it requires a higher temperature to melt or become liquid.

Question 7

Which of the following is among the functions of fat in the human body?

Accepted Answer

Fat serves as a cushion for internal organs and protects them from physical shock. Fat does not carry water-soluble nutrients, protect the body from hemophilia, or provide major material for bones and teeth.

Question 8

What is the main dietary factor associated with elevated blood cholesterol?

Accepted Answer

High saturated fat and trans fat intake are the main dietary factors associated with elevated blood cholesterol. Consuming too much of these types of fat can increase levels of LDL ("bad") cholesterol in the blood. High cholesterol intake is not as significant a factor, as the body produces most of its own cholesterol and is able to regulate its levels. Polyunsaturated fats are generally considered beneficial for heart health, as they can help lower LDL cholesterol when consumed in moderation.

Question 9

How many meals of fatty fish each week may help reduce dealth and illness from heart disease?

Accepted Answer

Consuming 2 meals of fatty fish per week is recommended to help reduce the risk of death and illness from heart disease due to the beneficial omega-3 fatty acids found in fish.

Question 10

What is lecithin's most important function?

Accepted Answer

Lecithin is an emulsifier, which means it helps mix together substances that normally do not combine, such as oil and water. It is commonly used in food and cosmetic products as an emulsifier. While it may have some health benefits, such as promoting liver function and brain health, its primary function is as an emulsifier.

Question 11

To help achieve the right balance between omega-3 and omega-6 intakes,how many meals per week should include fish?

Accepted Answer

Including fish in 2-3 meals per week can help achieve the right balance between omega-3 and omega-6 intakes. Fish is a rich source of omega-3 fatty acids, which are important for maintaining heart health, brain function, and reducing inflammation in the body. However, it is important to choose fish that are low in mercury and other contaminants, such as wild-caught salmon, sardines, and trout. It is also important to avoid consuming fish high in mercury, such as tuna and swordfish, more than once or twice a week.

Question 12

Which of the following vitamins is a fat-soluble?

Accepted Answer

Vitamin A is a fat-soluble vitamin. Fat-soluble vitamins are those vitamins that can be stored in the body's fat tissues and are absorbed in the presence of fats. Vitamin C and vitamin F are water-soluble vitamins that are not stored in the body and are excreted in the urine. Vitamin B₁₂ is a fictitious vitamin.

Question 13

In which of the following ways do fatty acids differ from one another?

Accepted Answer

Fatty acids differ from one another in their degree of saturation, which refers to the number of hydrogen atoms attached to the carbon atoms in the fatty acid chain.

Question 14

Which of the following is an example of an excellent emulsifier?

Accepted Answer

Mayonnaise is an excellent emulsifier because it contains egg yolk which has lecithin, a natural emulsifier that helps to stabilize the mixture of oil and vinegar.

Question 15

What is the name for the biologically active compounds that regulate body functions?

Accepted Answer

The biologically active compounds that regulate body functions are eicosanoids. Actosanoids is not a recognized term, dietary antioxidants are compounds found in food and not specific to regulating body functions, and chylomicrons are particles that transport lipids in the bloodstream.

Question 16

What chemical change occurs when spreadable margarines are made from polyunsaturated oils?

Accepted Answer

Spreadable margarines are made by hydrogenation of polyunsaturated oils, which involves forcing hydrogen gas into the oil under high pressure and temperature. During this process, some of the unsaturated fatty acids accept the hydrogen, converting them into saturated fatty acids, resulting in a semi-solid spreadable fat that is less likely to spoil than the original oil.

Question 17

What is the name for a family of organic compounds soluble in organic solvents but NOT in water?

Accepted Answer

Lipids are a broad category of organic compounds that are soluble in organic solvents but not in water, which includes fats, oils, and triglycerides.

Question 18

Which of the following is a characteristic of the essential fatty acids?

Accepted Answer

Essential fatty acids cannot be made by the body and must be obtained through the diet.

Question 19

Which of the following is a dietary reference intake (DRI)committee recommendation concerning intake of fats?

Accepted Answer

The DRI committee recommends keeping saturated fat intake as low as possible to reduce the risk of heart disease.

Question 20

What type of margarine is the most heart healthy?

Accepted Answer

Margarines that list liquid oil as the first ingredient are usually the most heart-healthy, as they contain less saturated fat and trans fat. Choosing a brand with the least amount of saturated and trans fat will be the healthiest option.

Quiz 5: The Lipids: Fats, oils, phospholipids, and Sterols