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

Question 1

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

Answer 1

False

Question 2

Which statement is a characteristic of 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.

Answer 2

B

Question 3

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

Answer 3

B

Question 4

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 5

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

Question 6

Equivalent portions of butter and margarine contain the same Calories.

Question 7

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 8

Which of the following vitamins is fat-soluble?

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

Question 9

Some studies suggest that a high-fat diet may increase risk of developing some forms of cancer.

Question 10

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

Question 11

No more than 75 percent of triglycerides are absorbed by the digestive tract of a healthy adult.

Question 12

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

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

Question 13

Which term refers to the biologically active compounds that regulate body functions?

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

Question 14

Which of the following characteristics best represents saturated fat?

A)typically firm at room temperature
B)a heart-healthy fat
C)found primarily in fatty fish
D)additional hydrogen atoms can easily attach to it

Question 15

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

A)30-45 grams
B)45-75 grams
C)75-90 grams
D)90-100 grams

Question 16

Which term refers to 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 17

Which statement is an accurate description of HDL compared to LDL lipoproteins?

A)HDL are larger and lighter than LDL.
B)HDL contain a large proportion of cholesterol compared to LDL.
C)HDL deliver cholesterol to body tissues while LDL scavenge cholesterol for disposal.
D)HDL has less lipid and more protein content than LDL.

Question 18

Which of the following characteristics describes the artificial fat olestra?

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

Question 19

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

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

Question 20

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

Question 21

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 22

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 23

Which of the following fat replacers is fibre-based?

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

Question 24

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 25

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 26

Which of the following fats is considered the most saturated?

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

Question 27

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

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

Question 28

Which nutrient must be available whenever body fat is broken down to provide energy?

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

Question 29

What is the dietary consequence of having your gallbladder removed?

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

Question 30

What is a predictor for suffering a fatal heart attack or stroke?

A)low blood LDL cholesterol
B)low blood VLDL cholesterol
C)high blood LDL cholesterol
D)high blood HDL cholesterol

Question 31

Which term refers to 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 32

What strategy would assist with reducing fat from a fast-food meal?

A)Limit the amount of cheese added.
B)Fill up on added croutons to a salad.
C)Select fried chicken sandwiches.
D)Add sour cream instead of salsa to tacos.

Question 33

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 34

Which of the following oils is highest in monounsaturated fat?

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

Question 35

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

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

Question 36

Which term best describes the damaging effect by a chemically reactive form of oxygen?

A)oxidation
B)hydrogenation
C)antioxidation
D)emulsification

Question 37

Which statement best explains the relationship between dietary cholesterol and blood cholesterol?

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

Question 38

The World Health Organization recommends that people consume no more than 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 39

Which of the following food items is considered part of the Milk-Based Protein Foods category according to Canada's Food Guide?

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

Question 40

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

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

Question 41

Which factor increases a person's risk for heart disease?

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

Question 42

Which term refers to the three-carbon structure to which fatty acids are attached in a triglyceride?

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

Question 43

Which term best describes 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 44

Which saturated fatty acid does NOT elevate blood LDL?

A)stearic acid
B)palmitic acid
C)linolenic acid
D)arachidonic acid

Question 45

Which substance does the body require for the digestion of fat?

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

Question 46

Which term refers to the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

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

Question 47

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

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

Question 48

Which of the following foods is one of the greatest sources of trans fat in the Canadian food supply?

A)margarine
B)shortening
C)croissants
D)coffee whitener

Question 49

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 50

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

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

Question 51

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)35-40%
D)40-45%

Question 52

Which of the following is one of 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

Question 53

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 non-modifiable risk factors for cardiovascular disease (CVD) does he have?

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

Question 54

Which tip will reduce fat and excess Calories in recipes?

A)Use regular cheese on salad greens instead of dressings.
B)Cut meat into thick slices before serving.
C)Thicken sauces using egg yolks.
D)Roast, bake or stir-fry foods.

Question 55

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

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

Question 56

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 57

What substance 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 58

Which of the following oils is a source of omega-3 fatty acid?

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

Question 59

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 60

Which statement best describes the role of cholesterol in the body?

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

Question 61

Describe olestra's side effects and discuss its potential impact on nutrition status.

Question 62

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

Question 63

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 64

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a phospholipid that is a major constituent of cell membranes

Question 65

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
similar to a triglyceride

Question 66

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
the chief form of fat in foods

Question 67

Describe ways to limit fat intake when selecting foods at the grocery store.

Question 68

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

Question 69

How do fatty acids differ from one another?

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

Question 70

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

Question 71

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

Question 72

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a lipid that is liquid at room temperature

Question 73

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

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

Question 74

Which of the following grain foods would be the best choice for limiting dietary fat?

A)regular granola
B)pasta with cream sauce
C)a dinner roll
D)home-made waffle

Question 75

Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids, including the advantages and disadvantages of this process.

Question 76

The cells of the intestinal lining convert large lipid fragments back into what compound?

A)sterols
B)triglycerides
C)glycerols
D)monoglycerides

Question 77

What are trans fatty acids and what is their role in the promotion of heart disease?

Question 78

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

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

Question 79

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
a lipid that is solid at room temperature

Question 80

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
one of the sterols manufactured in the body