Deck 11: Fats

Question 1

It can be said that fats are:

A) unhealthy.
B) not n-3 fatty acids
C) not found in seeds
D) vitamin-like compounds
E) insoluble in water

Answer 1

E

Question 2

Which of the following is FALSE? Oils…

A) are usually liquid at room temperature
B) contain mostly unsaturated fatty acids
C) are a good source of Vitamin E
D) contain all essential fatty acids
E) change structure on heating

Answer 2

D

Question 3

Which of the following statements is FALSE?

A) All fatty acids have a carboxyl (-COOH) group at one end and a methyl (-CH3) group at the other.
B) Arachidonic acid (C20:4 n-6) has a 20-carbon chain with four double bonds, and its first double bond is at the sixth position from the methyl end.
C) Essential fatty acids, like essential amino acids, cannot be synthesised in human body and must be obtained from the diet.
D) Essential oils are not the same as essential fatty acids.
E) Fish and other aquatic animals are the only food source of n-3 fatty acids.

Answer 3

E

Question 4

Which of the following statements can be used to describe C18:2 n-6? It…

A) is a saturated fatty acid
B) has an 18-carbon chain with six double bonds
C) is an essential fatty acid, linoleic acid
D) can be chain elongated and desaturated to produce eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
E) is found in coconut oil in large quantities

Question 5

Cholesterol can be described in the following way: it is…

A) found in esterified and non-esterified forms
B) not found in plants
C) a membrane phospholipid
D) not synthesised by mammals
E) excreted in the urine

Question 6

Essential fatty acids in biologically useful amounts can NOT be obtained from average serves of:

A) lean grass-fed lamb; Japanese silky tofu
B) river eel; walnut pieces
C) linseed as seeds; baked fish
D) multigrain bread; peanut paste
E) chia seeds; vegetable scrap-fed pork

Question 7

Which of the following statements is FALSE?

A) One of the essential fatty acids, α-linolenic (ALA, 18:3), is found in legumes, most vegetable oils, certain nuts such as walnuts, and in small amounts in leafy vegetables.
B) Intakes of saturated fat and industrially produced trans-fat are more important in determining blood cholesterol than the intake of dietary cholesterol itself.
C) Fish oil supplements offer health benefits, as does eating fish even when contaminated with microplastic.
D) Virgin olive oil is considered a healthy choice because it contains other potentially beneficial components.
E) Essential oils are 'essential' in the sense of a concentrated essence or extract.

Question 8

Which of the following statements about fat digestion is FALSE?

A) Triglycerides are the most abundant fat in the food supply.
B) Fat is mainly digested in the small intestine and absorbed distally from the ileum.
C) Lipase enzymes are mainly responsible for the hydrolytic cleavage of triglyceride fats.
D) Bile salts increase the surface area of fat droplets and allow lipase enzymes to break down fat more efficiently.
E) Hydrolysis of triglyceride by lipase results mostly in mixtures of free glycerol and free fatty acid molecules, and not monoglycerides.

Question 9

Which of the following statements about fat absorption is FALSE?

A) Bile salts, which contribute to emulsification and fat solubility in water, expedite fat absorption by intestinal cells.
B) After absorption, fatty acids and monoglycerides reassemble themselves into triglyceride fats in the intestinal cells.
C) Fats can travel through the bloodstream, which is a water-based environment, in the form of lipoproteins (particles consisting of triglycerides, phospholipids, cholesterol and proteins).
D) Cholesterol in food has relatively little effect on blood cholesterol, on the account of its esterification and related poor absorption.
E) Slowing down the fat digestion may help to enhance satiety and thus reduce food intake.

Question 10

Which of the following statements about dietary fat requirement is FALSE?

A) The body can synthesise saturated and monounsaturated fatty acids from carbohydrate, protein or other fat.
B) The human body has an unlimited capacity to store fat in adipose tissue.
C) The ratio of n-6 to n-3 fatty acids in the diet is important because these fatty acids compete for the same enzymes in the digestion and absorption process.
D) The FAO recommends maximum total fat intakes of 30 per cent of energy for men and women with sedentary or moderate physical activity.
E) It is recommended that saturated fat intake should be less than 10 per cent of energy.

Question 11

What are three food sources

Question 12

The WHO recommends that total intake of trans fats in all nations be limited to less than 1 per cent of energy intake. Explain how trans fats get into our food supply.

Question 13

The FAO recommends minimum total fat intakes of 15 per cent of energy for men and 20 per cent of energy for women of reproductive age. Explain why there is a need for these minimum recommendations.

Question 14

Explain why the high consumption of dietary n-6 fatty acids has been implicated in chronic inflammatory diseases such as cardiovascular disease, rheumatoid arthritis and inflammatory bowel disease.