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

Question 1

The best food source of omega-6 fatty acids is fish and seafood.

Answer 1

False

Question 2

Green vegetables have more hidden solid fat than meat.

Answer 2

False

Question 3

Shortening is a semi-solid fat made from vegetable oil that is commonly used for frying foods.

Answer 3

True

Question 4

Which of the following statements is true of fatty acids?

A)The more carbon atoms and nitrogen atoms present in a fatty acid, the shorter the fatty acid is.
B)The more hydrogen atoms attached to carbon atoms, the more saturated a fatty acid is.
C)All fatty acids are solid at room temperature.
D)All fatty acids have only double bonds.
E)All fatty acids have the same chain length.

Question 5

The feeling of fullness or satisfaction that people experience after meals is known as _____.

A)anticipation
B)contemplation
C)depression
D)anxiety
E)satiety

Question 6

Which statement about fatty foods is true?

A)Fatty foods are low in energy density.
B)The fat in foods contributes to satiety.
C)Dietary fat is not necessary for the absorption of vitamin A.
D)Fat gives foods a tough texture.
E)Fat impairs the absorption of phytochemicals.

Question 7

Which of the following is manufactured by the liver and is a major constituent of cell membranes?

A)Sterols
B)Lecithin
C)Glycerol
D)Bile
E)Fatty acids

Question 8

Some ground turkey and chicken products in which the skin is ground in are much higher in solid fats than lean beef.

Question 9

A majority of fat digestion takes place in the stomach.

Question 10

High blood LDL concentrations increase the risk of heart attack.

Question 11

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

Question 12

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

Question 13

Fatty acids may differ from one another in:

A)chain length and in the number of nitrogen atoms
B)degree of saturation and in the number of sulfur atoms
C)the number of calories and in whether they contain carbon atoms
D)chain length and degree of saturation
E)whether they contain carbon and in degree of saturation

Question 14

All of the following are fat-soluble vitamins except :

A)vitamin A
B)vitamin D
C)vitamin E
D)vitamin K
E)vitamin C

Question 15

Which statement concerning lecithin is false ?

A)It is a major constituent of cell membranes.
B)It is an emulsifier.
C)It can lower blood cholesterol.
D)It has no special ability to promote health.
E)It is a phospholipid.

Question 16

According to the Dietary Guidelines for Americans, people should increase their total trans fat intake to maintain good health.

Question 17

Which of the following is not a function of fat in the human body?

A)It protects the body from temperature extremes.
B)It cushions the internal organs from physical shock.
C)It carries water-soluble nutrients.
D)It forms the major material of cell membranes.
E)It acts as a source of energy.

Question 18

A triglyceride molecule consists of:

A)three sterol molecules bonded to a molecule of glycerol
B)two trans -fatty acids attached to a sterol molecule
C)three glycerol molecules
D)three trans -fatty acids attached to a sulfur atom
E)three fatty acids attached to a molecule of glycerol

Question 19

Cholesterol is a member of the group of lipids known as _____.

A)phospholipids
B)lipoproteins
C)sterols
D)triglycerides
E)fatty acids

Question 20

A phospholipid consists of a molecule of glycerol with nitrogen-containing fatty acids attached to it.

Question 21

Which statement is true of the fat content of foods?

A)All meats are higher in protein than in fat.
B)All dairy products do not contain fat.
C)Grain-based desserts are free of solid fats.
D)Cream and butter are a source of solid fats.
E)Skim milk contains a large amount of solid fat.

Question 22

A food producer wants to use a polyunsaturated oil to make a spreadable margarine. Which of the following processes should he use?

A)Centrifugation
B)Roasting
C)Inflammation
D)Oxidation
E)Hydrogenation

Question 23

Eicosapentaenoic acid (EPA)and docosahexaenoic acid (DHA)are:

A)not important for nutrition
B)abundantly synthesized by the body
C)found in seafood and fish
D)both omega-6 fatty acids
E)made from cholesterol

Question 24

Which of the following is not a function of essential fatty acids?

A)They provide raw materials for the synthesis of trans fat in the body.
B)They serve as structural and functional parts of cell membranes.
C)They contribute lipids to the brain and nerves.
D)They help maintain the health of the skin.
E)They participate in the functions of immune cells.

Question 25

To protect yourself from consuming too much _____, you should limit your consumption of swordfish, king mackerel, and shark.

A)lead
B)arsenic
C)iodine
D)mercury
E)iron

Question 26

Essential fatty acids:

A)can be obtained only from fish oils
B)can be synthesized in the body
C)are monounsaturated fatty acids
D)are harmful for body health
E)must be supplied by the diet

Question 27

Which of the following is not a desirable blood lipid value?

A)Low total cholesterol
B)High LDL
C)High HDL
D)Low triglycerides
E)Low VLDL

Question 28

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? Note that 1 gram of fat provides 9 calories.

A)44%
B)50%
C)67%
D)72%
E)11%

Question 29

Which of the following is a DRI recommendation for fat intake for healthy people?

A)Limit linoleic acid intake to less than 5% of calories.
B)Keep saturated fat intake higher than 20% of calories.
C)Consume at least 500 mg of cholesterol per day.
D)Consume around 20 to 35% of calories as fat.
E)Increase the percentage of calories from trans fat.

Question 30

The main dietary factor associated with elevated blood cholesterol is:

A)high intake of legumes
B)high intake of vegetables
C)high saturated and trans fat intakes
D)high polyunsaturated fat intake
E)high intake of lipoproteins

Question 31

Which of the following is a characteristic of a diet that reduces heart disease risk?

A)High in saturated fats
B)Low in vegetables and fruits
C)Low in trans fats
D)Low in whole grains and legumes
E)High in mayonnaise and butter

Question 32

BHA and BHT are examples of:

A)hydrogenated fats
B)unsaturated fatty acids
C)antioxidants
D)snack foods
E)emulsifiers

Question 33

Cooking oils should be stored in tightly covered containers in order to:

A)increase their smoking point
B)retard the conversion of their fatty acids to the trans shape
C)prevent them from losing fat-soluble vitamins
D)prevent the oxidation process
E)increase their boiling point

Question 34

Which of the following statements is true of trans -fatty acids?

A)They are synthesized by the body.
B)Their amounts are never listed on food labels.
C)They are produced when polyunsaturated oils are hydrogenated.
D)They do not contain double bonds.
E)They lower blood LDL cholesterol when consumed.

Question 35

The role of bile in fat digestion is to:

A)digest fats in the stomach
B)emulsify fats in the small intestine
C)transport fats through the circulatory system
D)digest fats in the mouth
E)hydrogenate the double bonds of fatty acids

Question 36

Linoleic acid is an example of a(n)_____. sterol

A)trans fat
B)monosaturated fatty acid
C)omega-3 fatty acid
D)omega-6 fatty acid
E)sterol

Question 37

Which of the following foods is likely to have hidden fat?

A)Butter
B)Steak
C)Bananas
D)Biscuits
E)Black coffee

Question 38

Which of the following statements is true of spreadable margarines made from polyunsaturated oils?

A)They have more points of unsaturation than the original oil.
B)They are made by dehydrogenating saturated fats.
C)They are less resistant to damage from oxidation.
D)They have a high smoking point, so they are suitable for frying foods at high temperatures.
E)They are made by forcing oxygen through the oil.

Question 39

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

A)Foods containing fat are always much healthier than low-fat foods.
B)Fat in foods will create a strong odor that may reduce your appetite.
C)When fat is eaten with phytochemicals, it will block their absorption.
D)The fat in your meal will contribute to satiety, the feeling of fullness after a meal.
E)Fat should be emphasized because the fat-storing capacity of the body is virtually limitless.

Question 40

The omega-6 family of polyunsaturated fatty acids includes:

A)linolenic acid and DHA
B)linoleic acid and arachidonic acid
C)linoleic acid and linolenic acid
D)EPA and DHA
E)EPA and linolenic acid

Question 41

Which of the following is not a characteristic of lipids?

A)They provide abundant energy in small packages.
B)They enhance aromas.
C)They enhance the flavors of foods.
D)They contribute to satiety.
E)They are beneficial to health irrespective of their intake.

Question 42

Which of the following lifestyle factors is not related to heart disease risk?

A)High blood LDL cholesterol
B)High blood pressure
C)Physical inactivity
D)Cigarette smoking
E)The Mediterranean diet

Question 43

Which of the following statements is true of LDL and HDL?

A)LDL are much smaller than HDL as they are devoid of cholesterol.
B)HDL pick up cholesterol from the liver and transfer it to the blood.
C)LDL transport lipids from the muscles to the liver.
D)HDL play an important role in scavenging cholesterol from the tissues for disposal.
E)As compared to LDL, HDL contain a large proportion of cholesterol.

Question 44

A person is advised to eat food that provides 0 g of solid fat and saturated fat. Which of the following foods should he include in his diet?

A)Finger fries
B)Pork chop trimmed of fat
C)Potato with 1 tbs sour cream
D)Whole milk
E)Plain potato

Question 45

Lipoproteins that are formed when lipids cluster with carrier proteins in the cells of the intestinal lining are called _____.

A)t rans -fatty acids
B)chylomicrons
C)emulsifiers
D)linoleic acids
E)cholesterols

Question 46

Which statement best describes the body of individuals who have had their gallbladder removed?

A)The liver stops producing bile.
B)The body cannot digest fat.
C)Bile is released directly into the small intestine.
D)Bile is not delivered to the small intestine.
E)The liver releases bile directly into the stomach.

Question 47

Which of the following fats is the most saturated?

A)Safflower oil
B)Peanut oil
C)Olive oil
D)Coconut oil
E)Canola oil

Question 48

When you are selecting the type of fish to eat, which of the following should you consider?

A)Marine fishes are protected from contaminants, so they are much safer to eat.
B)Grilled, baked, or broiled cod provides the most benefit to heart health.
C)Consumption of any amount of fish should be avoided.
D)White albacore tuna should be included in the diet as much as possible.
E)Eating raw fish and shellfish is advisable because of their health benefits.

Question 49

Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within the recommendations for heart health?

A)Yes, because the energy from saturated fat is within the recommended percentage range.
B)No, because the energy from saturated fat is higher than the recommended percentage.
C)Yes, because this represents a balanced diet.
D)No, because the energy from trans fat should be increased.
E)Yes, because the percentage of energy from the diet is within the recommended range.

Question 50

A pregnant woman is concerned about eating fish because of its potential contamination with mercury. What advice would you give her? She can substitute foods with a high omega-6 fatty acid content because it can be converted to healthy omega-3 fatty acids by enzymes.

A)She can select fish species that provide EPA and DHA but are low in mercury content, such as salmon.
B)She can substitute foods with a high omega-6 fatty acid content because it can be converted to healthy omega-3 fatty acids by enzymes.
C)She can cook and process the fish to reduce its mercury content.
D)Cashews are excellent sources of omega-3 fatty acids and can be used instead of fish.
E)She can eat any fish and be guaranteed to receive the omega-3 benefit without the mercury risk.

Question 51

Which statements concerning cholesterol is false ?

A)It is a part of every cell.
B)It is an essential nutrient.
C)It is a component of bile.
D)It can be made by the body.
E)It forms the major part of the plaques that narrow the arteries in atherosclerosis.

Question 52

A point of unsaturation is a site on a fatty acid chain:

A)where a carbon atom holds a sulfur atom
B)from where a nitrogen is removed
C)where additional hydrogen atoms can easily be attached
D)where there is a single bond
E)where carbon forms a double bond with hydrogen

Question 53

To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____.

A)canola oil; butter
B)safflower oil; olive oil
C)sunflower oil; canola oil
D)butter; olive oil
E)coconut oil; canola oil

Question 54

Body fat is used as a source of energy when not enough energy is available from food. This process involves:

A)retrieving fatty acids that have been stored in the pancreas
B)transporting cholesterol to the muscles to be broken down for energy
C)dismantling stored fat in fat cells and releasing fatty acids into the blood
D)converting glucose into fat as a more efficient method of producing energy
E)combining fat with cholesterol to produce energy

Question 55

Fish and marine foods are known to provide health benefits if eaten regularly. Which of the following statements will help you decide whether you should include them in your diet?

A)EPA and DHA in fish play critical roles in reducing blood clot formation.
B)DHA in fish is harmful for heart health.
C)Eating pre-fried cod provides the greatest benefit because it is rich in EPA and DHA.
D)Pregnant and lactating women should eat raw fish to obtain the maximum nutritional benefit.
E)Eating farm-raised fish is a better option because it does not contain EPA and DHA.

Question 56

Which of the following statements is true of fat hardness?

A)The degree of saturation does not affect the melting point of a fat.
B)The more unsaturated the fatty acids, the more solid a fat will be at room temperature.
C)The more saturated the fatty acids, the more solid a fat will be at room temperature.
D)The more saturated the fatty acids, the more liquid a fat will be at room temperature.
E)All fats are solid at room temperature.

Question 57

The major storage form of lipids in the body is:

A)triglycerides, which are made up of fatty acids and glycerol
B)fatty acids, which are made up of trans fats and bile
C)cholesterol, which is stored in the blood
D)lecithin, which is stored in the liver
E)lipoproteins, which carry fatty acids in the blood

Question 58

According to current dietary recommendations, trans fat intake should be limited. How is this best accomplished?

A)Select foods containing manufactured rather than naturally occurring trans fats.
B)Read labels to select foods that say "polyunsaturated fatty acid free."
C)Choose foods with
D)Use fat replacers, such as olestra, which provide the same nutrient content as regular fats without being saturated.
E)Avoid all processed foods such as bakery items, packaged cookies, and store-bought bread.

Question 59

Which of the following words on an ingredient list would alert you to the presence of trans -fatty acids in the product?

A)BHA or BHT
B)Liquid corn oil
C)Chicken fat
D)Peanut oil
E)Hydrogenated oil

Question 60

Research on the benefits of fatty acids and their components has shown that:

A)within the brain, DHA may enhance inflammation associated with aging
B)omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer with proper evidence
C)larger doses of fish oil supplements help in wound healing
D)seafood-consuming populations have a lower rate of death from heart disease
E)every study reports lower cardiovascular risks with higher EPA and DHA intakes

Question 61

If the statement "light" appears on the front of an olive oil bottle, this indicates that the oil:

A)is lower in calories than virgin olive oil
B)is generally more costly than virgin olive oil
C)has likely been extracted chemically rather than mechanically
D)contains bitter-tasting phytochemicals
E)is lower in monounsaturated fats than virgin olive oil

Question 62

All of the following foods are major contributors of healthful fatty acids except :

A)olives, which are high in monounsaturated fats
B)nondairy creamers, which are high in trans fats
C)walnuts, which are high in omega-6 fatty acids
D)flaxseed, which is high in omega-3 fatty acids
E)avocados, which are high in unsaturated fats

Question 63

_____ is an immune response to cellular injury that produces an increase in white blood cells, redness, heat, and swelling.

A)Diabetes
B)Cancer
C)Eczema
D)Inflammation
E)Tuberculosis

Question 64

All of the following provide about 5 grams of fat each except :

A)1 cup of sour cream
B)1 teaspoon of oil
C)1 tablespoon of regular salad dressing
D)1 ¹ \ ₂ teaspoons of margarine
E)1 tablespoon of heavy cream

Question 65

Describe the functions of fats in the body.
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Question 66

The current advice on following a diet to prevent heart disease is to:

A)increase the total fat content to 20% to result in a reduction of total calorie intake
B)switch to butter on your foods because hummus is higher in trans fats
C)replace saturated fats with polyunsaturated fats
D)increase the intake of partially hydrogenated oils because they are lower in trans fats
E)limit total fat intake because total fat alone accounts for CVD risk

Question 67

Susanne wants to change her diet by replacing solid fats with monounsaturated fats or polyunsaturated fats. She should:

A)use hummus instead of regular margarine for spreading
B)drink whole milk in place of fat-free milk
C)eat cakes and cookies in place of whole-grain muffins
D)eat cheese snack crackers instead of baked chips
E)eat poultry with skin instead of skinless poultry

Question 68

Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.

Question 69

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

Question 70

Atrial fibrillation, a dangerous form of irregular heartbeat is associated with the intake of _____.

A)omega-3 acid
B)monounsaturated fat
C)polyunsaturated fat
D)palmitic acid
E)stearic acid

Question 71

Replacing saturated fats and trans fats with monounsaturated and polyunsaturated oils:

A)reduces LDL cholesterol levels in blood while keeping the calorie intake reasonable
B)raises LDL and HDL cholesterol, in addition to significantly increasing blood triglycerides
C)reduces LDL and HDL cholesterol and significantly decreases blood triglycerides while keeping the calorie intake reasonable
D)raises total and LDL cholesterol but significantly decreases blood triglycerides and reduces HDL cholesterol
E)raises LDL cholesterol, decreases blood triglycerides, and significantly reduces HDL cholesterol

Question 72

The benefits of the Mediterranean diet are a result of:

A)the elimination of most protein-rich food from the diet
B)the use of olive oil as the only fat source in the diet
C)a combination of vegetables, fruits, legumes, whole grains, and seafood
D)the addition of larger portions of chicken and fish
E)a combination of increasing fat intake and reducing carbohydrate and protein intakes

Question 73

A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat content of his meal?

A)The meal does not have much visible fat, so it is low in fat.
B)The calorie content of this meal is high because of the high-fat items chosen.
C)Trimming the pork cutlet has removed the fat from the meal.
D)This meal provides very large amounts of essential fatty acids.
E)This meal would be healthier without the pork because vegetarian diets are always negligible in fat.

Question 74

Jason has a high blood LDL cholesterol concentration that can lead to heart disease. A good way for Jason to lower his LDL would be to:

A)top his usual ice cream dessert with nuts
B)eat pork chops with fat
C)supplement his current diet with peanut oil
D)eat fried potatoes in place of plain baked potatoes
E)use fat-free milk in place of whole milk

Question 75

Which of the following statements is true of palmitic acid?

A)It is a 16-carbon saturated fatty acid.
B)It is an unsaturated fatty acid.
C)It decreases blood LDL cholesterol.
D)It decreases the risk of CVD.
E)It is an essential fatty acid.

Question 76

Which of the following statements is true of essential fatty acids?

A)Omega-6 fatty acids are saturated fatty acids.
B)EPA and DHA tend to collect in cell membranes.
C)EPA and DHA are part of the omega-6 fatty acid family.
D)Omega-3 fatty acids are monounsaturated fatty acids.
E)Omega-3 fatty acids are monounsaturated fatty acids.

Question 77

What are trans -fatty acids and what are their harmful effects?

Question 78

You are talking to someone who is trying to decrease his intake of saturated and trans fats. Which of the following would you recommend as a coffee whitener?

A)Ice cream
B)Whipped cream
C)Skim milk
D)Sour cream
E)Powdered cream

Question 79

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

Question 80

Which of the following foods is not a major part of a Mediterranean diet?

A)Nuts
B)Fish
C)Red meat
D)Olive oil
E)Legumes