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

Question 1

What is the chemical composition of fats?

A)Hexose polymers
B)Glycogen granules
C)Fatty acids and glycerol
D)Combinations of long chain fatty acids

Answer 1

C

Question 2

How many double bonds are present in stearic acid?

A)0
B)1
C)2
D)3

Answer 2

A

Question 3

What type of fatty acid is found in high amounts in olive oil?

A)Saturated
B)Monounsaturated
C)Polyunsaturated
D)Partially hydrogenated

Answer 3

B

Question 4

How many hydrogen atoms are attached to each carbon adjacent to a double bond?

A)1
B)2
C)4
D)6

Question 5

Which of the following describes a fatty acid that has one double bond?

A)Saturated
B)Hydrogenated
C)Monounsaturated
D)Polyunsaturated

Question 6

What compound is composed of 3 fatty acids and glycerol?

A)Steroid
B)Lecithin
C)Triglyceride
D)Monoglyceride

Question 7

What is the simplest 18-carbon fatty acid?

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

Question 8

Lipids that are liquid at room temperature are known as

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

Question 9

Which of the following is a common source of medium-chain fatty acids?

A)Fish oils
B)Beef products
C)Vegetable oils
D)Dairy products

Question 10

Approximately what percentage of the lipids in foods are triglycerides?

A)5
B)30
C)95
D)100

Question 11

Approximately how many carbons are contained in a medium-chain fatty acid?

A)2-4
B)6-10
C)12-22
D)24-26

Question 12

In which form are most dietary lipids found?

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

Question 13

Lipids that are solid at room temperature are known as

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

Question 14

Lipids differ in their degree of saturation or unsaturation due to their number of

A)amino acids.
B)double bonds.
C)saccharide units.
D)peptide linkages.

Question 15

What percentage of stored body fat is in the form of triglycerides?

A)2
B)50
C)78
D)99

Question 16

Which of the following is a property of dietary lipids?

A)Omega-3 fatty acids are always unsaturated
B)Lipids that are solid at room temperature are classified as oils
C)The fatty acids in triglycerides may be of chain length 2 to 25 carbons
D)The most common fatty acid chain length in triglycerides is 10 carbons

Question 17

Which of the following is a common dietary saturated fatty acid?

A)Oleic acid
B)Stearic acid
C)Linolenic acid
D)Arachidonic acid

Question 18

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

A)diglyceride.
B)triglyceride.
C)phospholipid.
D)monoglyceride.

Question 19

What is the simplest fatty acid found in the diet?

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

Question 20

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

A)Fish
B)Eggs
C)Dairy
D)Soybeans

Question 21

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

A)Lard
B)Peanut oil
C)Soybean oil
D)Coconut oil

Question 22

Which of the following is a polyunsaturated fatty acid in foods?

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

Question 23

Which of the following has the highest percentage of its fat in polyunsaturated form?

A)Butter
B)Corn oil
C)Beef tallow
D)Coconut oil

Question 24

Which of the following is a factor that 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 25

Which of the following structural features 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 26

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

A)third carbon from the acid end.
B)first 3 carbons from the acid end.
C)third carbon from the methyl end.
D)first 3 carbons from the methyl end.

Question 27

What is a triacylglyceride?

A)A triglyceride
B)A phospholipid
C)A partially hydrolyzed lipid
D)A lipid found only in cold-water fish

Question 28

The easiest way to increase intake of oleic acid is to consume more

A)lard oil.
B)corn oil.
C)olive oil.
D)safflower oil.

Question 29

Which of the following is a characteristic of lipids?

A)A quick way to spoil fats is by exposure to carbon dioxide
B)Typically, the shorter the carbon chain, the firmer the fat at 75°
C)Corn oil and sunflower are more prone to spoilage than palm kernel oil
D)Palm oil and coconut oil are very liquid due to their longer carbon chains

Question 30

A triglyceride always contains 3

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

Question 31

Characteristics of hydrogenated oils include all of the following except

A)they are stored in adipose tissue.
B)they lower HDL and raise LDL cholesterol in the body.
C)some of their fatty acids change shape from cis to trans.
D)products containing them become rancid sooner, contributing to a shorter shelf life.

Question 32

Which one of the following compounds is missing 4 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 33

A major cause of rancidity of lipids in foods is exposure to

A)heat and oxygen.
B)fluorescent lighting.
C)freezer temperatures.
D)enrichment additives.

Question 34

A person wishing to increase consumption of polyunsaturated fats should choose

A)coconut oil.
B)beef products.
C)vegetable oils.
D)dairy products.

Question 35

Which of the following sources would yield the softest lipids at room temperature?

A)Lard
B)Beef
C)Pork
D)Safflower

Question 36

Which of the following has the highest percentage of its fat in saturated form?

A)Butter
B)Walnut oil
C)Beef tallow
D)Coconut oil

Question 37

All of the following are methods used by food processors to stabilize the lipids in food products except

A)refrigeration.
B)hydrogenation.
C)tightly sealed packaging.
D)addition of oxidizing chemicals.

Question 38

Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?

A)Refrigeration
B)Addition of BHT
C)Partial hydrogenation
D)Addition of phosphorus

Question 39

Which of the following is known as a tropical oil?

A)Flaxseed oil
B)Safflower oil
C)Cocoa butter
D)Conjugated linoleic acid

Question 40

Which of the following is a feature of polyunsaturated fats?

A)Low melting point
B)High melting point
C)Solid at room temperature
D)Solid at refrigerator temperature

Question 41

What is the usual fate of dietary lecithin?

A)Unabsorbed and passes out in the feces
B)Absorbed intact and incorporated into tissues
C)Absorbed intact and broken down by the liver
D)Hydrolyzed by the intestinal enzyme lecithinase

Question 42

What is a conjugated linoleic acid?

A)A type of cis-fatty acid
B)A partially hydrogenated omega-6 lipid
C)A fatty acid with the chemical make-up of linoleic acid but with a different configuration
D)A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract

Question 43

A characteristic of lecithin supplements is they

A)are mostly hydrolyzed in the intestine.
B)contribute small amounts of magnesium.
C)have an energy content of 4 kcalories per gram.
D)contribute large amounts of omega-3 fatty acids.

Question 44

Which of the following lipids contain(s) saturated fat?

A)Butter only
B)Soybean oil only
C)Cottonseed oil only
D)Butter, cottonseed oil, and soybean oil

Question 45

The composition of lecithin could include all of the following except

A)choline.
B)phosphate.
C)fatty acids. d magnesium.

Question 46

What type of compound is lecithin?

A)Bile salt
B)Glycolipid
C)Lipoprotein
D)Phospholipid

Question 47

How much energy is contributed by one gram of lecithin in a dietary supplement?

A)0 kcal
B)4 kcal
C)7 kcal
D)9 kcal

Question 48

Which of the following is not a feature of lecithin?

A)Widespread in foods
B)Found in cell membranes
C)Manufactured by the body
D)Dietary supplements inhibit fat absorption

Question 49

Which of the following provides abundant amounts of omega-3 fatty acids?

A)Palm oil
B)Walnut oil
C)Soybean oil
D)Flaxseed oil

Question 50

In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?

A)Oxygen
B)Carbon
C)Glycerol
D)Other hydrogens

Question 51

What is the approximate energy value of one teaspoon of liquid lecithin supplement?

A)0 kcal
B)2 kcal
C)45 kcal
D)200 kcal

Question 52

All of the following are rich sources of polyunsaturated fatty acids except

A)palm oil.
B)fish oils.
C)soybean oil.
D)safflower oil.

Question 53

Which of the following describes a feature of cis-fatty acids and trans-fatty acids?

A)In nature, most double bonds are trans
B)Hydrogenation converts trans-fatty acids to cis-fatty acids
C)The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants
D)In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats

Question 54

The food industry often carries out the process of hydrogenation on which of the following lipids?

A)Corn oil
B)Olive oil
C)Beef tallow
D)Coconut oil

Question 55

Which of the following is descriptive of fatty acid configuration?

A)A cis-fatty acid has an extended, linear formation
B)A trans-fatty acid has a folded, U-shape formation
C)Trans-fatty acids are made only from polyunsaturated fats
D)Naturally occurring trans-fatty acids are found in dairy products

Question 56

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

A)cis to trans.
B)solid to liquid.
C)covalent to ionic.
D)saturated to unsaturated.

Question 57

Which of the following characteristics is shared by olive oil and canola oil?

A)Neither is liquid at room temperature
B)Neither contains saturated fatty acids
C)Both contain high levels of polyunsaturated fatty acids
D)Both contain high levels of monounsaturated fatty acids

Question 58

Which of the following is a feature of choline?

A)It is a part of lecithin
B)It is a type of cis-fatty acid
C)It is a type of trans-fatty acid
D)It is attached to omega-3 fatty acids

Question 59

Which of the following is considered a major source of polyunsaturated fat?

A)Corn oil
B)Palm oil
C)Peanut oil
D)Chicken fat

Question 60

Which of the following 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 61

Which of the following is a feature of cholesterol?

A)Only about 10% of the body's total cholesterol is extracellular
B)"Bad" cholesterol is a form of cholesterol found in plant foods
C)"Good" cholesterol is a form of cholesterol found in plant foods
D)Exogenous cholesterol absorption is reduced by lecithin supplements

Question 62

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 63

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 64

What is the major source of "good" cholesterol?

A)Fatty fish
B)Fatty meat
C)Endogenous synthesis
D)Monounsaturated and polyunsaturated fatty acids

Question 65

Which of the following is a feature of cholesterol?

A)Its Daily Value is 300 mg
B)Its structure is similar to that of lecithin
C)Most of the body's cholesterol is found circulating in the bloodstream
D)The amount consumed in the diet usually exceeds the amount synthesized in the body

Question 66

Bile is known to assist in the absorption of

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

Question 67

Which of the following is not a destination for cholesterol?

A)Synthesized into bile
B)Excreted in the feces
C)Accumulates on walls of veins
D)Accumulates on walls of arteries

Question 68

Which of the following foods contains cholesterol?

A)Corn
B)Olives
C)Roasted turkey
D)Roasted peanuts

Question 69

About how much cholesterol is synthesized by the liver every day?

A)None
B)A few mg
C)Less than 300 mg
D)At least 800 mg

Question 70

All of the following compounds may be synthesized from cholesterol except

A)bile.
B)glucose.
C)vitamin D.
D)sex hormones.

Question 71

What term may be used to describe a substance that is hydrophobic?

A)Lipophilic
B)Lipophobic
C)Glycerophilic
D)Glycerophobic

Question 72

Which of the following is a feature of cholesterol?

A)Synthesized by the body
B)No relation to heart disease
C)Recommended intake is zero
D)No function in the human body

Question 73

Which of the following is not a feature of the bile acids?

A)Stored in the gallbladder
B)Synthesized from cholesterol
C)Manufactured by the gallbladder
D)Released into the small intestine whenever fat is present

Question 74

In the digestion of fats, emulsifiers function as

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

Question 75

Which of the following is a characteristic of cholesterol?

A)It is absorbed directly into the blood
B)It is a precursor for bile and vitamin D synthesis
C)It is not formed in the body when provided by the diet
D)It is found in abundance in tropical fats such as palm oil

Question 76

Which of the following cannot be found in plants?

A)Cholesterol
B)Triglycerides
C)Essential fatty acids
D)Nonessential fatty acids

Question 77

How is soluble fiber in the diet thought to help lower blood cholesterol level?

A)It denatures cholesterol in the stomach
B)It hydrolyzes cholesterol in the intestinal tract
C)It traps cholesterol in the intestinal tract and thus inhibits its absorption
D)It enhances excretion of bile leading to increased cholesterol turnover

Question 78

Chylomicrons are synthesized within the

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

Question 79

What is the major sterol in the diet?

A)Palm oil
B)Lecithin
C)Cholesterol
D)Arachidonic acid

Question 80

Which of the following is characteristic of the lipase enzymes?

A)Gastric lipase plays a significant role in fat digestion in adults
B)Intestinal mucosal lipase is responsible for most dietary fat digestion
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