Deck 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

Question 1

Which of the following functions is among the useful roles that fat plays in the human body?

A) transporting the water-soluble nutrients
B) cushioning the internal organs from physical shock
C) protecting the body from hemophilia
D) providing the major material from which bones and teeth are made

Answer 1

B

Question 2

Which of the following substances does the body require for the digestion of fat?

A) insulin
B) saliva
C) chyme
D) bile

Answer 2

D

Question 3

Which of the following statements describes the role of cholesterol in the body?

A) It assists in blood circulation.
B) It forms a part of the bones and teeth.
C) It is important in the structure of cell membranes.
D) It is an essential nutrient.

Answer 3

C

Question 4

What emulsifier is falsely linked with promoting health when consumed as a supplement?

A) sterol
B) lecithin
C) glycerol
D) triglyceride

Question 5

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

A) vegetable oil
B) egg yolk
C) beef tallow
D) vinegar

Question 6

Which of the following characteristics best represents saturated fat?

A) It is typically firm at room temperature.
B) It is a heart-healthy type of fat.
C) It is found primarily in fatty fish.
D) Additional hydrogen atoms can easily attach to it.

Question 7

Which of the following substitutions would help to lower LDL?

A) using vegetable shortening in the place of lard
B) using canola oil in the place of vegetable shortening
C) using palm kernel oil in the place of saturated fat
D) using mayonnaise in place of an oil vinaigrette

Question 8

What is the name for a lipoprotein that transports triglycerides to the body's cells?

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

Question 9

Which of the following oils is highest in monounsaturated fat?

A) canola oil
B) coconut oil
C) safflower oil
D) cottonseed oil

Question 10

What term is used to describe the substance that builds up in the bloodstream and urine, as a result of the incomplete breakdown of fat in the body?

A) acidones
B) ketones
C) uric acid
D) ammonia

Question 11

What type of lipoprotein is responsible for transporting food fats through watery body fluids to the liver and other tissues?

A) micelles
B) chylomicrons
C) monoglycerides
D) cholesterol

Question 12

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

A) shape
B) presence of an acid
C) number of Calories
D) degree of saturation

Question 13

Which of the following nutrients must be available whenever body fat is broken down to provide energy?

A) protein
B) calcium
C) vitamin A
D) carbohydrate

Question 14

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

A) cholesterol
B) phospholipids
C) sterols
D) triglycerides

Question 15

What is the dietary consequence of having your gallbladder removed?

A) The liver delivers bile into the small intestine.
B) You require fat-soluble vitamin supplements.
C) Dietary fat is unable to be digested.
D) The liver stops producing bile.

Question 16

Which of the following vitamins is fat-soluble?

A) vitamin F
B) vitamin C
C) vitamin A
D) vitamin B₁₂

Question 17

Which of the following fats is considered the most saturated?

A) chicken fat
B) butter
C) peanut oil
D) coconut oil

Question 18

Why do lipids need a transport carrier in the body system?

A) because lipids are water-soluble
B) in case they are not absorbed in the stomach
C) because they are heavy
D) to move them through the bloodstream

Question 19

What is the name for the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

A) fats
B) lipids
C) fatty esters
D) oils

Question 20

What is the name for the three-carbon structure to which fatty acids are attached in a triglyceride?

A) glucagon
B) galactose
C) glycerol
D) glycogen

Question 21

The World Health Organization recommends that people consume what percentage of total Calories from trans fatty acids?

A) less than 1%
B) less than 2%
C) less than 3%
D) less than 4%

Question 22

Which of the following antioxidants may slow the oxidation of low-density lipoproteins?

A) selenium and vitamin B₁₂
B) selenium and vitamin C
C) magnesium and vitamin E
D) magnesium and vitamin A

Question 23

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

A) 1-2
B) 2-3
C) 3-4
D) 4-5

Question 24

Which of the following statements accurately explains the relationship between dietary cholesterol and blood cholesterol?

A) Elimination of cholesterol-containing foods is key for healthy individuals.
B) The body slows cholesterol synthesis when provided in higher amounts in the diet.
C) Refrain from eating most forms of dietary fat to prevent elevated cholesterol levels.
D) Dietary cholesterol increases risk for heart disease more than saturated and trans fats.

Question 25

A 26-year-old man works in a high stress sales position, has a family history of premature heart disease, and is physically inactive. How many risk factors for cardiovascular disease CVD) does he have?

A) 1
B) 2
C) 3
D) 4

Question 26

Which of the following lipid profile values is considered desirable?

A) high total cholesterol
B) high LDL
C) high blood triglycerides
D) high HDL

Question 27

The Dietary Reference Intakes DRI) recommends that the percentage of total Calories from fat per day in the diet should be within what range?

A) 15-25%
B) 20-35%
C) 25-40%
D) 35-45%

Question 28

The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per day should be within what range?

A) 60-70 grams
B) 45-75 grams
C) 35-70 grams
D) 50-65 grams

Question 29

When the diet is deficient in all of the polyunsaturated fatty acids, what medical concern may develop?

A) type 1 diabetes
B) reproductive failure
C) high blood pressure
D) obesity

Question 30

What is the name for the lipoprotein that is responsible for picking up cholesterol from the tissues and transporting it back to the liver for dismantling and disposal?

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

Question 31

Which term is used to describe a diet high in saturated and trans fats, and low in vegetables, fruit, and whole grains?

A) atherogenic diet
B) Mediterranean diet
C) DASH diet
D) hyperglycemic diet

Question 32

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

A) 2
B) 3
C) 5
D) 7

Question 33

Which of the following factors increases a person's risk for heart disease?

A) being underweight
B) having low blood pressure
C) being premenopausal female
D) having a family history of heart disease

Question 34

Which of the following fatty acids is derived from linoleic acid?

A) eicosapentaenoic acid
B) hydrochloric acid
C) arachidonic acid
D) docosahexaenoic acid

Question 35

Which of the following recommendations is supported by the Dietary Reference Intake DRI) committee, concerning intake of fats?

A) Keep saturated fat intake as low as possible.
B) Consume up to 40 percent of Calories as fat.
C) Consume 3 percent of total Calories from trans fats.
D) Keep cholesterol intake at 100 mg.

Question 36

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

A) actosanoids
B) dietary antioxidants
C) chylomicrons
D) eicosanoids

Question 37

Which of the following foods is the best dietary source of eicosapentaenoic acid EPA) and docosahexaenoic acid DHA)?

A) olive oil
B) margarine
C) fish
D) nuts

Question 38

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

A) They can be made from substances in the body.
B) Most must be supplied by the diet.
C) They are a type of hydrogenated fatty acid.
D) They are harmful to heart health.

Question 39

Which of the following foods is a source of omega-3 fats?

A) olive oil
B) walnut oil
C) coconut oil
D) peanut oil

Question 40

According to the World Health Organization, total Calories from saturated fat should be in what range?

A) 0-10%
B) 5-15%
C) 10-20%
D) 15-30%

Question 41

Which of the following food items is considered part of the Milk and Alternative category according to Canada's Food Guide?

A) butter
B) yogurt
C) sour cream
D) whipped topping

Question 42

Which of the following food items is an example of an added fat in the diet?

A) mixed nuts
B) fat trimming on meat
C) sour cream on potatoes
D) jam on toast

Question 43

Which of the following food sources provides most of the trans fats found in the diets of North Americans?

A) processed meats
B) vegetable oils
C) baked goods
D) salad dressings

Question 44

In Canada, what is the limit in fat content allowable for ground beef that has been labelled "extra lean?"

A) 10%
B) 17%
C) 23%
D) 30%

Question 45

What effect does trans fat have on lipid levels in the body?

A) It reduces triglycerides.
B) It reduces HDL cholesterol.
C) It reduces LDL cholesterol.
D) It reduces total cholesterol.

Question 46

What is the fat substitute Simplesse made out of?

A) whipped egg whites
B) sugar with a fatty acid
C) blended sugars
D) protein particles

Question 47

Which of the following foods could you substitute for whole milk and butter in order to reduce the saturated fat and Calories in mashed potatoes?

A) skim milk and cream cheese
B) cheddar cheese and sour cream
C) plain yogurt and herbs
D) cream and margarine

Question 48

Which of the following fat replacers is fibre-based?

A) Olestra
B) Salatrim
C) Simplesse
D) Z-trim

Question 49

Which of the following suggestions would assist with lowering the total fat content in a homemade stir-fry meal?

A) Use almonds to garnish the stir-fry.
B) Use chicken gravy to flavour the stir-fry.
C) Use palm kernel oil for stir-frying.
D) Use garlic to flavour the stir-fry.

Question 50

What is the name of the process that makes unsaturated fats more solid and resistant to the chemical changes caused by oxidation?

A) transamination
B) hydrogenation
C) saturation
D) deamination

Question 51

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

A) The oil changes colour after hydrogen is added.
B) Hydrogen is forced into the oil creating unusually shaped fats.
C) The margarine becomes softer at room temperature.
D) The margarine becomes fully unsaturated.

Question 52

What food is the single greatest contributor of saturated fat in the diet?

A) cheeses
B) sour cream
C) butter
D) chicken wings

Question 53

Which of the following characteristics describes the artificial fat olestra?

A) It is approved for use in Canada
B) It passes through the digestive tract unabsorbed.
C) It is fortified with vitamin B₆.
D) It is a carbohydrate-based fat substitute.

Question 54

Which dietary change would assist with reducing fat in the diet?

A) Choose frozen yogurt instead of ice cream.
B) Consume sour cream instead of salsa on a taco.
C) Add mayonnaise to sandwiches instead of butter.
D) Select ground beef instead of beef loin.

Question 55

Which of the following characteristics is typical of low-fat diets?

A) They are low in Calories.
B) They may remove nutritious foods.
C) They create water-soluble vitamin deficiencies.
D) They are simple to maintain over time.

Question 56

Which of the following fish species may contain heavy mercury contamination?

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

Question 57

Butylated hydroxyanisole BHA) and butylated hydroxytoluene BHT) are added to foods as an alternative to what type of food preservation technique?

A) oxidation
B) hydrogenation
C) saturation
D) pasteurization

Question 58

Why should cooking oils be stored in tightly covered containers?

A) to prevent them from losing fat-soluble vitamins
B) to hasten the oxidation process
C) to prevent them from becoming rancid
D) to prevent discolouration

Question 59

Why must people with existing heart disease monitor their consumption of fish?

A) Fish contains toxic amounts of fat-soluble vitamins.
B) The mercury found in fish may worsen heart disease.
C) Most fish contains industrial contaminants.
D) Fish contains large amounts of pesticides.

Question 60

Which of the following characteristics is true of the Mediterranean diet?

A) It is high in complex carbohydrates.
B) It is high in trans fat.
C) It is high in saturated fat.
D) It is high in animal protein.

Question 61

What effect does long-term consumption of a Mediterranean diet typically have on people?

A) They suffer less from cardiovascular disease.
B) They suffer from obesity.
C) They show signs of type 2 diabetes.
D) They have a reduced risk for lung cancer.

Question 62

Pork loin is an example of a lean cut of meat from which the fat can be trimmed.

Question 63

Which of the following nuts would you recommend consuming to assist with improving "bad" cholesterol levels in the body?

A) cashews
B) peanuts
C) walnuts
D) pine nuts

Question 64

Which of the following food choices is the foundation of a Mediterranean diet?

A) red meat and fatty fish
B) fruits and vegetables as the base
C) canola oil as the primary fat
D) refined grains and breads

Question 65

You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of the following products would you recommend that he use in his coffee?

A) whole milk
B) skim milk
C) non-dairy creamer
D) half-and-half cream

Question 66

In which of the following categories does the Mediterranean Diet Pyramid classify legumes?

A) in a category along with nuts
B) meats and alternatives
C) vegetables and pulses
D) in a category along with starches

Question 67

Some ground turkey and chicken products into which the skin has been ground are much higher in fat than lean beef.

Question 68

Define the term emulsification and describe how the process of emulsification is used by food processors.

Question 69

List and describe the useful functions of fats in the body.

Question 70

Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.

Question 71

The Mediterranean diet is an eating style that supports heart health by encouraging daily consumption of saturated fat from food.

Question 72

Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements in place of consuming fish.

Question 73

Some fat digestion is initiated in the stomach by gastric lipase.

Question 74

What health effect do olive oil and seafood reportedly have on the human body?

A) They decrease the risk for osteoporosis.
B) They decrease the risk for type 1 diabetes.
C) They decrease the risk for cardiovascular disease.
D) They decrease the risk for skin cancer.

Question 75

What plant-based phytochemical added to some margarines, may display heart health benefits as a result of its inability to be absorbed by the intestine?

A) soybean gum
B) sucrose polyester
C) chemical cholesterol
D) sterol esters

Question 76

Which of the following nutrient characteristics of nuts may result in lower risk for heart disease?

A) They contain vitamin E, an antioxidant.
B) They contain minimal amounts of dietary fibre.
C) They are low in vegetable protein.
D) They are low in total fat.

Question 77

Approximately 75% of triglycerides are absorbed by the digestive tract of a healthy adult.

Question 78

Fatty acids in foods influence the composition of fats in the body.

Question 79

What type of margarine is the most heart-healthy?

A) margarine that has undergone hydrogenation
B) margarine that is the most resistant to rancidity
C) margarine that is harder at room temperature
D) margarine that lists liquid oil as the first ingredient

Question 80

Which of the following fats has the most trans fatty acid?

A) vegetable shortening
B) sesame oil
C) peanut oil
D) liquid corn oil