Deck 3: Lipids

Question 1

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.​

Answer 1

False

Question 2

A fatty acid with two or more double bonds is described as ____.

A) ​monounsaturated
B) ​polyunsaturated
C) ​emulsified
D) ​homogenized
E) ​disaturated

Answer 2

B

Question 3

Adipose cells store nothing but glucose.

Answer 3

False

Question 4

The body fuel that can be stored in nearly unlimited amounts is ____.

A) ​glycogen
B) ​fat
C) ​protein
D) ​glucose
E) ​creatine

Question 5

Olestra is fully absorbed by the body during digestion.

Question 6

The term "saturated fatty acid" means that ____.

A) ​its carbon chains contain fewer than ten carbons
B) ​the fat lacks glycerol
C) ​each carbon is filled to capacity with hydrogen atoms
D) ​the fat is solid at room temperature
E) ​the fat comes from animal sources

Question 7

Which contains the softest fat?

A) ​pork fat
B) ​safflower oil
C) ​beef tallow
D) ​lard
E) ​chicken fat

Question 8

Research has shown that fat substitutes are always effective at promoting weight loss.

Question 9

Removing fat from foods does not remove energy.

Question 10

Which is the predominant fat in the diet and in the body?

A) ​triglycerides
B) ​cholesterol
C) ​phospholipids
D) ​lecithins
E) ​ketones

Question 11

A triglyceride contains more than three fatty acids.

Question 12

Olive oil is known to help protect against heart disease.

Question 13

Which is a function of fat?

A) ​It provides insulation to the body.
B) ​It is an essential component of DNA.
C) ​It is the best source of energy for the brain.
D) ​It is the storage form of energy in the muscles.
E) ​It helps eliminate excess fat-soluble vitamins.

Question 14

When exposed to oxygen, fats can become ____.

A) ​saturated
B) ​hydrogenated
C) ​rancid
D) ​trans fats
E) ​solid

Question 15

It is possible to consume too little fat.

Question 16

A three carbon molecule present in triglycerides is ____.

A) ​glycerol
B) ​glycogen
C) ​glucose
D) ​sucrose
E) ​lactose

Question 17

Fat functions in the body to ____.

A) ​provide energy
B) ​regulate body processes
C) ​build muscle tissue
D) ​synthesize enzymes
E) ​transport oxygen

Question 18

The compound that forms the backbone of triglycerides is called ____.

A) ​glycerol
B) ​fatty acid
C) ​acetic acid
D) ​glycogen
E) ​adipose

Question 19

Foods that are thought of as protein-rich, such as meat, may actually contain more fat energy than protein energy.

Question 20

Not all fatty acids have the same cholesterol-raising effect.​

Question 21

Food producers hydrogenate unsaturated fatty acids in order to ____.

A) ​make them softer
B) ​give foods a longer shelf life
C) ​make them healthier
D) ​reduce the kcalories in a food
E) ​increase the kcalories in a food

Question 22

The phosphate group on a phospholipid ____.

A) ​enables phospholipids to dissolve in water
B) ​makes the phospholipid saturated
C) ​prevents the digestion of lecithin supplements
D) ​competes with fatty acids
E) ​prevents phospholipids from dissolving in water

Question 23

The main route for excretion of cholesterol from the body is ____.

A) ​via the lungs
B) ​in the urine
C) ​in the feces
D) ​through the skin
E) ​in sweat

Question 24

Linolenic acid is classified as an essential fatty acid because it ____.

A) ​neutralizes cholesterol
B) ​cannot be made from other substances in the body
C) ​is a monounsaturated fatty acid
D) ​is found in both animal and plant foods
E) ​is fully absorbed in the body

Question 25

Lecithin ____.

A) ​should be consumed as a supplement
B) ​must be furnished in the diet
C) ​is synthesized by the body
D) ​is an essential nutrient
E) ​is made by bacterial respiration in the gut

Question 26

Linoleic acid is found primarily in ____.

A) ​plant oils
B) ​fish oils
C) ​fast foods
D) ​refined grains
E) ​emulsifiers

Question 27

Which food is not a source of omega-3 fatty acids?

A) ​human milk
B) ​walnuts
C) ​oysters
D) ​poultry fat
E) ​clams

Question 28

The shorter chain fatty acids are ____.

A) ​typically saturated
B) ​trans fats
C) ​harder at room temperature
D) ​softer at room temperature
E) ​melt at a higher temperature

Question 29

EPA and DHA are ____.

A) ​omega-6 fatty acids
B) ​omega-3 fatty acids
C) ​found primarily in plant oils and seeds
D) ​made from linoleic acid
E) ​preservatives

Question 30

Which statement characterizes cholesterol?

A) ​Cholesterol in food is the main influential factor in raising blood cholesterol.
B) ​Some vegetable fats can contribute to high blood levels of cholesterol.
C) ​Cholesterol is not usually found in animal foods.
D) ​Cholesterol is an ideal energy source for working muscles.
E) ​High blood levels of HDL cholesterol raise the risk of heart disease.

Question 31

An essential fatty acid is one which ____.

A) ​is necessary and made by the body in large quantities
B) ​comes only from plant foods
C) ​is necessary and must be supplied by food
D) ​comes only from animal sources
E) ​is essentially fully absorbed in the body

Question 32

Plant sterols ____.

A) ​are structurally similar to phospholipids
B) ​interfere with cholesterol absorption
C) ​raise blood cholesterol levels
D) ​help to reduce blood cholesterol levels
E) ​are essential fatty acids

Question 33

Which food contains cholesterol?

A) ​corn
B) ​fruit
C) ​peanut butter
D) ​milk
E) ​bran

Question 34

Normal growth and development requires ____ fatty acids, which may also play an important role in the prevention and treatment of many chronic diseases.

A) ​monounsaturated
B) ​saturated
C) ​omega-3
D) ​omega-6
E) ​polyunsaturated

Question 35

Excessive consumption of saturated fat or trans fat may result in ____.

A) ​weight loss due to extra digestive involvement
B) ​reduced serum cholesterol levels
C) ​storage of the essential fatty acid, linoleic acid
D) ​an increased risk of developing cardiovascular disease
E) ​muscle atrophy

Question 36

Trans-fatty acids are found in the greatest amounts in ____.

A) ​animal foods
B) ​plant foods
C) ​foods made with partially hydrogenated oils
D) ​the essential fatty acids
E) ​artificially sweetened beverages

Question 37

Which substance is a sterol?

A) ​lecithin
B) ​testosterone
C) ​EPA
D) ​DHA
E) choline

Question 38

The liver can make cholesterol from ____.

A) ​carbohydrate, protein, or fat
B) ​carbohydrate or protein
C) ​phospholipids or bile
D) ​phospholipids or protein
E) ​fat or bile

Question 39

Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?

A) ​lecithin
B) ​cholesterol
C) ​linoleic acid
D) ​glycogen
E) ​ketones

Question 40

Trans-fatty acids are ____.

A) ​naturally found in some foods
B) ​beneficial to health
C) ​created by an oxidation reaction
D) ​essential to health
E) ​a kind of antioxidant

Question 41

Which oil is a rich source of monounsaturated fat?

A) ​olive oil
B) ​coconut oil
C) ​sunflower oil
D) ​corn oil
E) ​chicken fat

Question 42

An extra five grams of fat are added to a salad per tablespoon of ____.

A) ​mayonnaise
B) ​salad dressing
C) ​bacon bits
D) ​sour cream
E) ​croutons

Question 43

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?

A) ​Use margarine instead of butter because it contains no cholesterol and protects against heart disease.
B) ​Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful.
C) ​Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter.
D) ​Eliminate both butter and margarine from your diet.
E) ​Use lard as an alternative, because both margarine and butter are more harmful.

Question 44

Invisible fats include those in ____.

A) ​margarine
B) ​fried foods
C) ​shortening
D) ​sour cream
E) ​sweetened beverages

Question 45

Which of the listed fats is mostly monounsaturated?

A) ​canola oil
B) ​corn oil
C) ​soybean oil
D) ​margarine
E) ​olestra

Question 46

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to ____.

A) ​the lack of trans fats
B) ​the liberal use of olive oil
C) ​decreased sodium intake
D) ​the liberal use of safflower oil
E) ​increased vitamin D absorption from sunlight

Question 47

Trans-fatty acids contribute to heart disease by ____.

A) ​producing inflammation in the arteries
B) ​contributing to high blood pressure
C) ​causing blood clots
D) ​causing irregular heartbeats
E) ​weakening arterial muscle walls

Question 48

Polyunsaturated fats ____.

A) ​are more abundant in plant foods than in animal products
B) ​are more solid than saturated fats
C) ​do not spoil as easily as saturated fats
D) ​do not have any health benefits
E) ​do not have any health-related problems

Question 49

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which recommendation would you make?

A) ​Increase consumption of vegetable oils.
B) ​Take omega-3 supplements.
C) ​Eat a variety of different types of fatty fish.
D) ​Increase consumption of nuts.
E) ​Decrease consumption of fatty fish.

Question 50

Compared to carbohydrate, fat is ____.

A) ​not useful for providing energy
B) ​a more concentrated form of energy
C) ​a faster source of energy
D) ​a less concentrated form of energy
E) ​a less reliable source of energy

Question 51

Rich sources of polyunsaturated fatty acids are found in ____.

A) ​lamb
B) ​egg yolk
C) ​milk
D) ​sunflower oil
E) ​fish eggs

Question 52

Assuming that we eat plenty of vegetable cooking oils due to their increased production and use by food manufacturers, Americans need to consume more ____.

A) ​omega-3 fatty acids
B) ​omega-6 fatty acids
C) ​monounsaturated fatty acids
D) ​essential fatty acids
E) ​trans-fatty acids

Question 53

What are the current dietary guidelines regarding fat intake?

A) ​Total fat intake can exceed 35% of kcalories.
B) ​Saturated fats should contribute more than 10% of kcalories.
C) ​The upper limit of daily cholesterol consumption is100 milligrams.
D) ​The upper limit of daily cholesterol consumption is 300 milligrams.
E) ​Polyunsaturated fats should provide at least 10% of kcalories.

Question 54

Which is a recommended way to increase intake of omega-3 fatty acids?

A) ​Eat more fish.
B) ​Eat more seed oils.
C) ​Take supplements.
D) ​Eat more plants.
E) ​Eat more lean beef.

Question 55

The American Heart Association recommends that individuals consume at least two servings of ____ each week as a source of EPA and DHA.

A) ​vegetables
B) ​fatty fish
C) ​potatoes
D) ​meat
E) ​whole grain pasta

Question 56

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain approximately ____ grams of fat.

A) ​500
B) ​550
C) ​55
D) ​15
E) ​250

Question 57

Many vegetable oils contain large amounts of ____.

A) ​short-chain fatty acids
B) ​saturated fatty acids
C) omega-6 ​polyunsaturated fatty acids
D) ​medium-chain fatty acids
E) ​omega-3 polyunsaturated fatty acids

Question 58

Which fish is most likely to contain the highest levels of mercury?

A) ​salmon
B) ​catfish
C) ​pollock
D) ​shark
E) ​sardine

Question 59

LDL blood cholesterol is ____ by ____ fatty acids.

A) ​elevated; saturated
B) ​elevated; polyunsaturated
C) ​elevated; monounsaturated
D) ​lowered; trans
E) ​lowered; saturated

Question 60

Food manufacturers are required to list the amount of ____ fatty acids on food labels.

A) ​trans
B) ​polyunsaturated
C) ​monounsaturated
D) ​essential
E) ​disaturated

Question 61

Which nutritional guidelines emphasize that the human body has no need for saturated or trans fats?

A) ​MyPyramid
B) ​RDA
C) ​DRI
D) ​Dietary Guidelines for Americans
E) ​American Heart Association

Question 62

Which food group always contains fat?

A) ​fruits
B) ​grains
C) ​meats
D) ​vegetables
E) ​breads

Question 63

Which statement characterizes fat replacements?

A) ​The use of sugars and proteins as fat replacers results in higher-kcal products.
B) ​Unlike a triglyceride, an olestra molecule does not contain fatty acids.
C) ​The vitamins added to olestra are dietarily insignificant.
D) ​Since it is not absorbed, olestra does not affect the absorption of nutrients.
E) ​Trans-fats are much less harmful than cis-fats.

Question 64

Which food item adds the least amount of fat to a bagel?

A) ​jelly
B) ​margarine
C) ​butter
D) ​reduced-fat cream cheese
E) ​peanut butter

Question 65

Which type of nut seems to exert the most favorable effect on blood lipid levels?

A) ​peanuts
B) ​pecans
C) ​walnuts
D) ​macadamia
E) ​Brazil nuts

Question 66

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

A) ​avocados
B) ​walnuts
C) ​potato chips
D) ​canned tuna
E) ​salmon

Question 67

Why aren't low fat diets recommended for healthy people?

A) ​Low fat diets are always low in kcalories.
B) ​Low fat diets are typically low in refined carbohydrates.
C) ​Some fats have dietary benefits.
D) ​Low fat diets are low in saturated fats.
E) ​Low fat diets include fatty fish.

Question 68

Olive oil helps to protect against heart disease because it ____.

A) ​lowers HDL levels
B) ​enhances the inflammatory response
C) ​lowers total and LDL cholesterol
D) ​increases blood clotting factors
E) ​prevents absorption of fats in the small intestine

Question 69

If Ann wants to watch her weight, which practice would you suggest to her?

A) ​Use margarine instead of butter.
B) ​Switch from whole milk to fat-free milk.
C) ​Eliminate fat from her diet.
D) ​Choose processed meats instead of fresh meats.
E) ​Eliminate carbohydrates from breakfast.

Question 70

Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease?

A) ​almonds
B) ​unsalted crackers
C) ​baked chips
D) ​popcorn
E) ​cookies

Question 71

Olestra is ____.

A) ​a naturally occurring fat in fish
B) ​fully absorbed in the body
C) ​used in all snack foods
D) ​made with sucrose
E) ​toxic

Question 72

Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do?

A) ​Eliminate dairy foods from her diet.
B) ​Eat less meat and include more fruits, vegetables, and grains in her diet.
C) ​Eat more eggs and less meat.
D) ​Eliminate beef and pork from her diet.
E) ​Eat more meat and less eggs.

Question 73

Researchers are steering away from population-wide recommendations for low-fat diets because ____.

A) ​most people don't follow them anyway
B) ​there have been reports of nutrient deficiencies associated with low-fat diets
C) ​some sources of fat are valuable to health and should not be avoided
D) ​low-fat diets really aren't beneficial after all
E) ​all sources of fat are good for you

Question 74

A change from whole milk to skim milk ____.

A) ​decreases the amount of saturated fat
B) ​increases the number of kcalories
C) ​decreases the amount of calcium
D) ​increases vitamin consumption
E) ​increases the amount of saturated fat

Question 75

Nuts may protect against heart disease because they ____.

A) ​are high in saturated fat
B) ​are low in vegetable protein, fiber, and vitamin E
C) ​contain phytochemicals
D) ​are high in monounsaturated fats
E) ​contain omega-6 fatty acids

Question 76

What should consumers keep in mind about foods made with fat substitutes?

A) ​They are a weight loss wonder.
B) ​They still provide kcalories.
C) ​They aid in the absorption of certain vitamins.
D) ​They adversely affect the taste and texture of foods.
E) ​They are toxic in relatively low doses.

Question 77

How do food manufacturers reduce fat and kcalories in food?

A) ​removing water from the food
B) ​whipping air into the food.
C) ​adding trans fat to food
D) ​frying foods instead of baking them
E) ​avoiding the use of soy protein

Question 78

Five grams of fat provide ____ kcalories.

A) ​5
B) ​20
C) ​45
D) ​65
E) ​70

Question 79

Recommendations for fat intake have changed over the years due to ____.

A) ​poor interpretation of the results of scientific research
B) ​increased scientific understanding about types of fat and how they affect health
C) ​misinterpretation of recommendations by the media
D) ​disagreement between the medical community and government agencies
E) ​consensus among the medical community and the FDA

Question 80

Today's recommendations for fat intake emphasize ____.

A) ​lowering the intake of all types of fat
B) ​low-fat diets only for those at risk for heart disease
C) ​replacing saturated and trans fats with unsaturated fats
D) ​consuming no more than 20 grams of fat per day
E) ​consuming only 5 grams of fat per day