Question 1

A group of scientists designed a clinical study to investigate the effects of cholesterol deficiency in humans. For the duration of the 8-week study, the adult subjects must live in a special research unit of a hospital. The only food the subjects can consume is a man-made formula that contains all known nutrients, except cholesterol. Based on this information, you would expect

Accepted Answer

A)  none of the subjects to show signs and symptoms of a cholesterol deficiency during the entire study. 
B)  about 20% of the subjects to show signs and symptoms of a cholesterol deficiency within the first week of participating in the study. 
C)  about 50% of the subjects to show signs and symptoms of a cholesterol deficiency within the first week of the study. 
D)  100% of the subjects to show signs and symptoms of cholesterol deficiency within the first 3 weeks of participating in the study.

Question 2

When he prepares food, Edgar wants to use ingredients that are poor sources of trans fat and don't contain cholesterol. Based on this information, which of the following fats or oils should he include in his recipes?

Accepted Answer

A)  Partially hydrogenated oils 
B)  Unsalted butter 
C)  Lard 
D)  Corn oil

Question 3

Solid fats generally have a high proportion of ____ fatty acids.

Accepted Answer

A)  polyunsaturated 
B)  saturated 
C)  monounsaturated 
D)  unsaturated

Question 4

Which of the following foods is a rich source of lecithin?

Accepted Answer

A)  Green beans 
B)  Ripe avocado 
C)  Brown rice 
D)  Wheat germ

Question 5

Duncan was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, he had to live in a special medical unit at the university hospital. He wasn't permitted to eat anything other than the synthetic formula diet provided by the researchers. The formula contained vitamins, choline, minerals, animal protein, purified water, and corn starch. Within a few weeks, Duncan developed patches of scaly skin on his arms and legs and bald spots on his head. When _____ were added to his formula, the signs of the nutritional deficiency disappeared.

Accepted Answer

A)  essential fatty acids 
B)  steroid hormones 
C)  partially-hydrogenated oils 
D)  simple carbohydrates

Question 6

Jeanne's total blood cholesterol level is 220 mg/dl and her ratio of total cholesterol to HDL cholesterol is 6:1. According to this information,

Accepted Answer

A)  Jeanne has a risk of cardiovascular disease that's 10 times lower than average. 
B)  Jeanne needs to reduce her total cholesterol level to under 200 mg/dl and increase her HDL level to lower her risk of heart disease. 
C)  Jeanne's total blood cholesterol level is too low to provide optimal health, and she should consume more foods that are rich sources of saturated fat. 
D)  Jeanne's total blood cholesterol level and her ratio of total cholesterol to HDL cholesterol are within healthy limits.

Question 7

Carla wants to lower her risk of cardiovascular disease. Based on this information, she should limit her intake of

Accepted Answer

A)  fruit juices. 
B)  whole-grain products. 
C)  nuts and seeds. 
D)  salty foods.

Question 8

When he prepares food, Nick wants to use a product that is a rich source of unsaturated fat and contains little or no trans fat. Based on this information, which of the following fats or oils should he select?

Accepted Answer

A)  Coconut oil 
B)  Unsalted butter 
C)  Canola oil 
D)  Partially hydrogenated oil

Question 9

Which of the following foods is the richest source of saturated fat?

Accepted Answer

A)  Palm oil 
B)  Cocoa butter 
C)  Olive oil 
D)  Chicken fat

Question 10

Lecithin is a type of

Accepted Answer

A)  triglyceride. 
B)  sterol. 
C)  fatty acid. 
D)  phospholipid.

Question 11

Phyllis recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average daily saturated fat intake was 10% of total calories; her average daily unsaturated fat intake was 35% of total calories; and her average daily cholesterol intake was 250 mg. Based on this information, her total fat intake is _____ the Acceptable Macronutrient Distribution Range.

Accepted Answer

A)  More information about Phyllis's omega-6 intake is needed to answer this question. 
B)  within 
C)  below 
D)  above

Question 12

Lauren wants to lower her risk of cardiovascular disease. Based on this information, she should

Accepted Answer

A)  use lard instead of sunflower seed oil. 
B)  become more physically active. 
C)  increase her saturated fat intake. 
D)  reduce her intake of whole-grain products.

Question 13

A scientist has isolated a fatty acid that has 26 carbons bonded together. All of the carbon atoms in the chain are connected by single bonds. Based on this information, the compound is a (an) _____ fatty acid.

Accepted Answer

A)  polyunsaturated 
B)  monounsaturated 
C)  essential 
D)  saturated

Question 14

Which of the following substances can interfere with the recycling of bile salts in the body?

Accepted Answer

A)  Fatty acids 
B)  Mineral water 
C)  Vitamin A 
D)  Soluble fiber

Question 15

____ are a major end product of fat digestion.

Accepted Answer

A)  Oxidized lipoproteins 
B)  Bile salts 
C)  Micelles 
D)  Monoglycerides

Question 16

Which of the following foods is the richest source of saturated fat?

Accepted Answer

A)  Butter 
B)  Pork fat 
C)  Sunflower oil 
D)  Palm oil

Question 17

Franklin wants to increase his intake of omega-6 fatty acids, so he should choose foods that contain _____.

Accepted Answer

A)  docosahexaenoic acid 
B)  eicosapentaenoic acid 
C)  linoleic acid 
D)  alpha-linolenic acid

Question 18

Which of the following statements is true?

Accepted Answer

A)  All forms of LDL cholesterol are considered unhealthy, because they increase the risk of diabetes. 
B)  VLDLs transport most cholesterol in blood to the liver for disposal. 
C)  Your intestinal cells convert bile into chylomicrons. 
D)  Cigarette smoking increases the production of oxidized LDL cholesterol.

Question 19

In the body, some lipids

Accepted Answer

A)  stimulate the production of vitamins and minerals. 
B)  assist protein absorption. 
C)  provide insulation against cold temperatures. 
D)  are necessary for the absorption of dietary fiber.

Exam 6: Lipids: Focusing on Fats and Cholesterol

When he prepares food, Edgar wants to use ingredients that are poor sources of trans fat and don't contain cholesterol. Based on this information, which of the following fats or oils should he include in his recipes?

Solid fats generally have a high proportion of ____ fatty acids.

Which of the following foods is a rich source of lecithin?

Jeanne's total blood cholesterol level is 220 mg/dl and her ratio of total cholesterol to HDL cholesterol is 6:1. According to this information,

Carla wants to lower her risk of cardiovascular disease. Based on this information, she should limit her intake of

When he prepares food, Nick wants to use a product that is a rich source of unsaturated fat and contains little or no trans fat. Based on this information, which of the following fats or oils should he select?

Which of the following foods is the richest source of saturated fat?

Lecithin is a type of

Lauren wants to lower her risk of cardiovascular disease. Based on this information, she should

A scientist has isolated a fatty acid that has 26 carbons bonded together. All of the carbon atoms in the chain are connected by single bonds. Based on this information, the compound is a (an) _____ fatty acid.

Which of the following substances can interfere with the recycling of bile salts in the body?

____ are a major end product of fat digestion.

Which of the following foods is the richest source of saturated fat?

Franklin wants to increase his intake of omega-6 fatty acids, so he should choose foods that contain _____.

Which of the following statements is true?

In the body, some lipids