Deck 5: The Lipids Fats Oils Phospholipids and Sterols

Question 1

​The term for the "family" of organic compounds that is soluble in organic solvents but not in water is:

A)triglycerides.​
B)lipids.
C)​fats.
D)​oils.
E)​bile acids.

Answer 1

B

Question 2

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

A)protects the body from temperature extremes
B)cushions the internal organs from physical shock
C)​carries the water-soluble nutrients
D)​provides the major material from which cell membranes are made
E)​provides a source of energy

Answer 2

C

Question 3

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

Answer 3

False

Question 4

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

Question 5

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

Question 6

The Seven Countries Study found that that total fat intake alone could not account for differences in risks of CVD.

Question 7

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

Question 8

​Fatty acids may differ from one another:

A)in chain length and in number of nitrogen atoms.
B)in degree of saturation and in number of calories.
C)in number of calories and in whether or not they contain carbon.
D)in chain length and in degree of saturation.​
E)​in whether or not they contain carbon and in degree of saturation.

Question 9

Phospholipids make up most of the lipid present both in the body and in food.

Question 10

All of the following are found mainly in foods that contain fat except:​

A)vitamin a.
B)vitamin E.
C)​vitamin D.
D)​vitamin K.
E)​vitamin C.

Question 11

Triglycerides consist of:​

A)three fatty acids bonded to each other.
B)trans fatty acids.
C)​three glycerol molecules.
D)​branched chains of carbon atoms.
E)​three fatty acids attached to glycerol.

Question 12

​Which statement concerning lecithin is FALSE?

A)It plays a key role in the structure of cell membranes.
B)It is an emulsifier.
C)​It has the ability to lower blood cholesterol.
D)​It has no special ability to promote health.
E)​It is a phospholipid.

Question 13

High blood LDL concentrations warn of an increased risk of heart attack.​

Question 14

​Which statement about fatty foods is true?

A)Fatty foods are low in energy density.
B)Fat in foods contributes to satiety.
C)​People prefer the taste of foods low in fat over those high in fat.
D)​Fat gives foods a tough texture.
E)​Fat impairs the absorption of some phytochemicals.

Question 15

Cholesterol is the best known of the:​

A)phospholipids.
B)lipoproteins.
C)​sterols.
D)​triglycerides.
E)​saturated fats.

Question 16

About 95% of the lipids in foods and in the human body are:​

A)triglycerides.​
B)phospholipids.
C)​sterols.
D)​cholesterol.
E)​saturated fats.

Question 17

A majority of fat digestion takes place in the stomach.

Question 18

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

Question 19

If the fat in a container is solid at room temperature,what type of fat is it?

A)polyunsaturated fat
B)monounsaturated fat
C)​saturated fat
D)​short-chain fatty acids
E)​trans fat

Question 20

According to the USDA Food Intake Patterns,most adults should limit protein foods intake to 5-7 oz./day.

Question 21

A deficiency of fatty acids can cause:​

A)extreme weight loss in adults.​
B)low blood pressure.
C)​diabetes.
D)​vision impairment in infants.
E)atherosclerotic plaque buildup.​

Question 22

Which statement is true?​

A)All meats are higher in protein than in fat.
B)All dairy products are saturated fat sources.
C)​Grain products are solid fat free.
D)​Cream and butter are a source of solid fats.
E)​Skim milk contains some solid fat.

Question 23

Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat?​

A)44%
B)50%
C)​67%
D)​72%
E)​11%

Question 24

The main dietary factor associated with elevated blood cholesterol is:

A)high cholesterol intake.
B)high total fat intake.
C)high saturated and trans fat intakes.
D)high polyunsaturated fat intake.​
E)​high essential fatty acid intake.

Question 25

The best way to increase consumption of omega-3 fatty acids is to:​

A)increase intake of seed oils.
B)choose fish as a protein food often.​
C)​limit intake of polyunsaturated fats.
D)​take fish oil supplements.
E)​increase intake of vegetable oils.

Question 26

Foods with hidden or invisible fat include:​

A)butter.
B)baked potatoes.
C)​bananas.
D)​biscuits.
E)​coffee.

Question 27

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

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

Question 28

Which of the following is NOT a desirable blood lipid value?​

A)low total cholesterol
B)high LDL
C)​high HDL
D)​low blood triglycerides
E)​fewer lipoproteins that are larger,lighter,and rich in cholesterol

Question 29

The essential fatty acids:​

A)are all obtained primarily from fish oils.
B)can be made from other substances in the body.
C)​are monounsaturated fatty acids.
D)​are deficient in the U.S.food supply.
E)​must be supplied by the diet.

Question 30

Which statement about spreadable margarines made from polyunsaturated oils is true?​

A)If the label reads "0 g trans fat," this guarantees the product is completely trans fat free.
B)The oil remains a liquid at lower temperatures after the hydrogen is added.
C)​The margarine becomes less saturated than the original oil.
D)Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.​
E)​The oil is treated with preservative additives such as BHA and BHT during processing.

Question 31

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

A)Foods containing fat are much bulkier and heavier 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)​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 32

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)​retard the oxidation process.
E)​protect them from attack by hydrogen damage.

Question 33

BHA and BHT are examples of:​

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

Question 34

Which statement about trans fatty acids is true?​

A)They are made by the body.
B)Their amounts are never listed on food labels.
C)​They arise when polyunsaturated oils are hydrogenated.
D)​They occur naturally in foods to a large extent.
E)​They have a beneficial effect on cholesterol transport throughout the body.

Question 35

​Which of the following is a DRI recommendation concerning intakes of fats?

A)Limit intakes of linoleic acid to <5% of calories.
B)Keep saturated fat intake low: less than 20% of calories.
C)​Consume at least 100 mg of cholesterol per day.
D)​Consume up to 35% of calories as fat.
E)​Emphasize animal over plant sources of fats.

Question 36

Vegetable oils comprise most of the added fat in the diet because:​

A)they are appropriate for vegetarians as well as omnivores.
B)consumers prefer their taste.
C)​consumers tend to choose butter over margarine.
D)​they have a reputation as a "comfort" or "luxury" food.
E)​food manufacturers add them to processed foods.

Question 37

EPA and DHA are:​

A)not important in nutrition.
B)abundantly made by the body.
C)​found in the oils of fish.
D)​omega-6 fatty acids.
E)​made from linoleic acid.

Question 38

Health authorities recommend that adults consume _____ ounces of seafood per week.​

A)8-12
B)3-6
C)​14-21
D)​5-7
E)​2.5

Question 39

Which of the following is characteristic of a diet to reduce 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)​low in essential fatty acids

Question 40

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)​split fats into smaller components.
E)​hydrogenate the double bonds of fatty acids.

Question 41

The major storage form of fats in our 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 42

It is not recommended that healthy people strictly limit their dietary cholesterol because:​

A)cholesterol is so widespread in all foods that this would result in a monotonous diet.
B)cholesterol-containing foods tend to lower blood LDL levels in most people.
C)​cholesterol is an essential nutrient,though required in only small amounts.
D)​blood cholesterol levels,though greatly affected by dietary cholesterol,are not really important.
E)cholesterol-containing foods have a minimal effect on blood cholesterol in most people.

Question 43

Fat stored in the body 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 liver.
B)transporting cholesterol to the muscles to be broken down for energy.
C)​dismantling stored fat in fat cells and releasing components into blood.
D)​converting glucose into fat as a more efficient method of producing energy.
E)​using fatty acids that are available in the cell's lipid layer.

Question 44

Ocean fish has been suggested to provide health benefits if eaten on a regular basis.What would be your recommendation for whether or not to eat fish?​

A)Fatty fish has been shown in studies to be beneficial in reducing blood clotting.
B)DHA in fish is harmful to eye development in the fetus if eaten during pregnancy.
C)Eating fried fish will provide the greatest benefit from the omega-3 fats it contains.
D)​People with existing heart disease should never eat fish because of the danger of mercury contamination.
E)Eating farm-raised fish would be a better option because it does not contain mercury.

Question 45

Current recommendations for heart health are to reduce intake of trans fats in the diet.How would this be best accomplished?​

A)Select foods containing manufactured rather than naturally occurring trans fats.
B)Read labels to select foods that say "trans-fat free" because all are healthier food selections.
C)​Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list.
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 46

A woman who is pregnant is concerned about eating fish because of its potential contamination with mercury.What would you tell her?​

A)She can select fish species that provide EPA and DHA but are low in mercury such as salmon.
B)She can substitute foods with high omega-6 fatty acid content because it can be converted to omega-3 fatty acids.
C)She needs to increase her intake of omega-6 fatty acids to provide protection from heart disease.
D)Margarines and vegetable oils are excellent sources of omega-3 fatty acids and can be used instead of fish.
E)She can eat any farm-raised fish and be guaranteed to receive the omega-3 benefit without the mercury risk.

Question 47

​How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?

A)All plant oils are unsaturated because they are liquid at room temperature.
B)Solid fats that melt at a high temperature are unsaturated.
C)​Oils that remain liquid at room temperature are primarily unsaturated.
D)​Beef fat is considered unsaturated because cattle eat only plant foods.
E)​All fat that is solid at low temperatures is unsaturated.

Question 48

Which statement best describes individuals who have had their gallbladder removed?​

A)The liver stops producing bile.
B)They cannot digest food.
C)​Bile is released directly into the small intestine.
D)​Bile is not delivered into the small intestine.
E)They must eat a fat-free diet.​

Question 49

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

A)Farm-raised fish are protected from contaminants so they are much safer to eat.
B)Grilled,baked,or broiled fish will provide the most heart-healthy benefit.
C)​Consumption of any amount of fish that might contain mercury should be avoided.
D)​Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.
E)​Frying fish will make its essential fatty acids more bioavailable.

Question 50

​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 vegetable oil

Question 51

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)​stick margarine;canola oil
D)​butter;olive oil
E)​coconut oil;canola oil

Question 52

As fatty acids are absorbed through the intestinal lining for transport throughout the body,which action takes place?​

A)Small triglycerides pass directly through the blood to individual body cells.
B)Large-chain fatty acids are formed into lipoproteins for transport in the blood.
C)​Fatty acids are transported through the blood as a separate top layer.
D)​Only a small percentage of fats are absorbed through the intestinal lining.
E)​Triglycerides are stored in VLDL for transport in the blood.

Question 53

​What does the term point of unsaturation mean?

A)the area on a fatty acid chain where the carbon bond is holding a hydrogen
B)the area on a fatty acid chain where a nitrogen is attached
C)​the area on a fatty acid chain where a hydrogen is missing from the bond
D)the area on a fatty acid chain where there is a zig-zag formation
E)​the area on a fatty acid chain where carbon forms a double bond with oxygen

Question 54

A 26-year-old male works in a high-stress sales position.He has a family history of premature heart disease and he is physically inactive.How many risk factors for CVD does he have?​

A)one
B)two
C)​three
D)​four
E)​five

Question 55

​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 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 trans fat intake is within the recommended range.
D)​No,because the energy from trans fat is lower than the recommended percentage.
E)​Yes,because the percentage of energy from total fat is within the recommended range.

Question 56

A long-distance hiker is trying to choose the most energy-dense 250-calorie snack for her hike.Which should she take?​

A)granola bar,cherry tomatoes,dried apricots
B)baby carrots,yogurt,apple,wheat crackers
C)​juice box,pretzels,banana,2 oz.string cheese
D)​bagel,fresh grapes,sports drink
E)​2 oz.string cheese,roasted nuts,avocado

Question 57

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 58

​How do the lipoproteins LDL and HDL influence heart disease risk?

A)LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
B)HDL are affected by the amount of cholesterol we eat in our diet.
C)​LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
D)​HDL play an important role in scavenging cholesterol from the tissues for disposal.
E)​HDL transport dietary fat to the liver and help keep fat from being stored in the liver.

Question 59

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 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.
C)supplements of fish oil have improved depression.
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

Susanne wants to change her diet to a more heart-healthy pattern.She should:​

A)eat her bean burrito with avocado instead of sour cream.
B)add a snack of almonds to her usual diet.
C)​include olive oil in her meatloaf recipe.
D)​eat cheese snack crackers instead of chips.
E)​use butter instead of vegetable oil.

Question 62

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

A)reduce the total fat content to 20% so as to result in a reduction of total calorie intake.
B)switch to butter on your foods because margarine is higher in trans fats.
C)​substitute polyunsaturated fats for solid fats.
D)use the Mediterranean diet recommendations because it is a low-fat diet.
E)​limit total fat intake because total fat alone accounts for CVD risk.

Question 63

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 contribution of his meal?

A)The meal does not have much visible fat content 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 meat.
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 lower in fat.

Question 64

You are talking with 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)cream
B)whipped cream
C)​skim milk
D)​half and half
E)​powdered cream

Question 65

A good way for Jason to lower his LDL would be to:​

A)top his usual ice cream dessert with nuts.
B)use vegetable shortening in the place of lard.
C)​take peanut oil as a supplement to his current diet.
D)​eat more grain-based than milk-based sweets.
E)​use olive oil in the place of butter.

Question 66

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

A)the oil is lower in calories than virgin olive oil.
B)the oil is an organic food.
C)​the oil has likely been extracted chemically rather than mechanically.
D)​the oil contains no pesticides.
E)​the oil is lower in monounsaturated fats than virgin olive oil.

Question 67

Key heart-healthy foods in the Mediterranean diet include all of the following except:​

A)nuts.
B)fish.
C)​red meat.
D)​olive oil.
E)​legumes.

Question 68

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

A)olives,which are high in monounsaturated fats.
B)nondairy creamer,which is high in trans fats.
C)​mayonnaise,which is 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 69

An effective way to modify a casserole recipe in order to make it more heart healthy is to:

A)use a biscuit dough instead of a bread crumb topping.
B)replace half of the meat with kidney beans.
C)​omit the olive oil.
D)​substitute cream of celery soup for the cream of mushroom.
E)​use olive oil instead of canola oil.

Question 70

Overall,the traditional diets of the people who lived on the Greek island of Crete were:​

A)very high in cholesterol.
B)low in total fat.
C)​high in lard and butter.
D)​low in plant oils but high in grain products.
E)​low in saturated fat.

Question 71

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

A)1 cup sour cream.
B)1 teaspoon oil.
C)​1 tablespoon salad dressing.
D)​1 1/2 teaspoons margarine.
E)1 cup of reduced-fat (2% fat by weight)milk.​

Question 72

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

Question 73

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

Question 74

The benefits of the Mediterranean diet are a result of:​

A)the elimination of most fat 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 75

Describe the functions of fats in the body.​

Question 76

Which problem is NOT associated with the oversimplified dietary advice to "reduce total fat"?​

A)People equate "fat free" with "eat all you want."
B)Low-fat foods are not necessarily low-calorie foods.
C)​Low-fat foods are not always nutrient-dense choices.
D)​Nutrient deficiencies are likely to result.
E)​Fat calories may simply be replaced with empty carbohydrate calories.

Question 77

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

Question 78

Intake of which substance is associated with atrial fibrillation,a dangerous form of irregular heartbeat?​

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

Question 79

Replacing saturated fats with carbohydrates:

A)reduces total and LDL cholesterol but significantly increases blood triglycerides and reduces HDL cholesterol.
B)raises LDL and HDL cholesterol,and in addition,significantly increases blood triglycerides.
C)​reduces LDL and HDL cholesterol and significantly decreases blood triglycerides.
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 80

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