Deck 5: Lipids

Question 1

The process of _______________ removes double bonds from fatty acids, giving the fat a more solid consistency.

Answer 1

hydrogenation

Question 2

Most lipids are transported in the blood as part of a structure called a(n) _______________.

Answer 2

lipoprotein

Question 3

Sterols are similar to triglycerides in which of the following ways?

A) They contain fatty acids.
B) They contain glycerol.
C) They usually contain three fatty acids.
D) They do not dissolve in water.

Answer 3

D

Question 4

In the small intestine, the pancreas secretes ____________ to digest triglycerides

Question 5

A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end

Question 6

A monounsaturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Question 7

All of the following are characteristic of cholesterol except

A) it is used for making estrogen and testosterone.
B) it is converted to bile.
C) it is incorporated into cell membranes.
D) it is an essential nutrient.

Question 8

One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________

Question 9

A(n) _______________ is made up of a glycerol backbone attached to three fatty acids

Question 10

_______________ fatty acids contain no double bonds and remain solid at room temperature.

Question 11

A meal providing 1,200 kcal contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat

Question 12

During rest and light activities, fatty acids are the main fuel for _______________

Question 13

The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day

Question 14

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________

Question 15

Olive and canola oils contain a high percentage of ____________ fatty acids.

Question 16

A(n) _______________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

Question 17

Of the macronutrients, ____________ is/are the most significant dietary factor(s) associated with heart disease

Question 18

Phospholipids differ from triglycerides in which of the following ways?

A) A compound containing phosphorus replaces at least one fatty acid.
B) Phospholipids do not contain glycerol.
C) Phospholipids do not contain fatty acids.
D) A compound containing nitrogen replaces at least one fatty acid.

Question 19

All of the following are true of lecithin except

A) it is a phospholipid.
B) the body synthesizes it.
C) it is consumed in the diet.
D) it has sterol-like functions.

Question 20

_______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat.

Question 21

Which of the following would be a good source of polyunsaturated fatty acids?

A) Beef
B) Chicken
C) Olive oil
D) Safflower oil

Question 22

Gram for gram, which of the following contains the most cholesterol?

A) Liver
B) Shrimp
C) Lard
D) Ice cream

Question 23

The three-carbon structure to which fatty acids are attached in triglycerides is called

A) glycerol.
B) glucose.
C) lipoprotein.
D) sterol.

Question 24

Hydrogenation produces what kinds of fat?

A) High-Density Lipoprotein (HDL)
B) Cis-fatty acids
C) Low-Density Lipoprotein (LDL)
D) Trans-fatty acids

Question 25

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

A) Stick margarine made with canola oil
B) Semisolid shortening made with olive oil
C) Soft margarine in a tub, made from corn oil
D) Liquid, squeezable margarine, made from safflower oil

Question 26

Which of the following is not a rich source of polyunsaturated fatty acids?

A) Corn oil
B) Soybean oil
C) Palm oil
D) Safflower oil

Question 27

A diglyceride consists of

A) 2 glycerol and 1 fatty acid.
B) 2 glucose and 1 fatty acid.
C) 1 glucose and 2 fatty acids.
D) 1 glycerol and 2 fatty acids.

Question 28

How many carbons do long-chain fatty acids contain?

A) 4 to 6
B) 6 to 8
C) 10 or more
D) 12 or more

Question 29

Cholesterol is found in all of the following except

A) corn oil.
B) cheddar cheese.
C) sirloin steak.
D) butter.

Question 30

Which of the following is true about cholesterol?

A) It is an essential nutrient.
B) It is found in plant and animal foods.
C) It is found only in plants.
D) It is found only in animal products.

Question 31

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

A) liquid
B) solid
C) rancid
D) soft

Question 32

Which of the following is true about Olestra?

A) It is not approved for use by the FDA.
B) It does provide kcalories but not as many as fat provides.
C) It cannot be digested, therefore it leaves the body.
D) It cannot be used for frying.

Question 33

A saturated fatty acid contains

A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

Question 34

Triglycerides in food are said to have satiety value primarily because

A) they are high in kcalories.
B) they are readily stored in adipose tissue.
C) they provide bulk in foods.
D) they require bile to be digested.

Question 35

Which of the following describes a fatty acid that has one double bond?

A) Saturated
B) Hydrogenated
C) Monounsaturated
D) Polyunsaturated

Question 36

Most fats in foods and the body are composed of

A) glycogen and fatty acids.
B) fatty acids and glycerol.
C) lactic acid and glycogen.
D) glucose and fatty acids.

Question 37

In which form are most dietary lipids found?

A) Sterols
B) Phospholipids
C) Triglycerides
D) Monoglycerides

Question 38

Olive oil contains abundant amounts of which type of fatty acid?

A) Saturated
B) Monounsaturated
C) Polyunsaturated
D) Partially hydrogenated

Question 39

What is the composition of the triglyceride form of fats?

A) Fatty acids, glycerol, and sterols
B) Fatty acids, glycerol, and phosphorus
C) Fatty acids and glycerol
D) Fatty acids, glycerol, phosphorus, and sterols

Question 40

All of the following are sources of cholesterol except

A) butter.
B) whole milk.
C) turkey meat.
D) peanut butter.

Question 41

Immediately after a meal, newly absorbed dietary fats appear in the blood as

A) high density lipoproteins.
B) low density lipoproteins.
C) chylomicrons.
D) cholesterol.

Question 42

To be transported throughout the body, fats are packaged in structures called

A) triglycerides.
B) phospholipids.
C) lipoproteins.
D) micelles.

Question 43

Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.

A) lipoprotein
B) pancreatic
C) lingual
D) lecithin

Question 44

Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?

A) Chylomicron
B) Low-density lipoprotein
C) Very-low-density lipoprotein
D) High-density lipoprotein

Question 45

Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except

A) using little or no stick margarine.
B) using tub margarines and vegetable oils.
C) avoiding consumption of deep fried foods at quick-service restaurants.
D) eating packaged cookies and desserts made with vegetable shortening.

Question 46

Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?

A) T-Bone steak
B) Margarine
C) Whole milk
D) M&M candies

Question 47

Which of the following is an essential fatty acid?

A) Oleic
B) Linoleic
C) Palmitic
D) Stearic

Question 48

The lipoprotein that carries triglyceride made by the liver to the rest of the body is the

A) chylomicron.
B) low-density lipoprotein.
C) very-low-density lipoprotein.
D) high-density lipoprotein.

Question 49

The main regulator of blood cholesterol levels is

A) dietary cholesterol.
B) the liver.
C) the amount of cholesterol in LDLs.
D) the amount of cholesterol in HDLs.

Question 50

After chylomicrons leave the intestinal cells, they are transported via what system?

A) Vascular
B) Lymphatic
C) Capillary
D) Venous

Question 51

Which of the following is true about the fate of fatty acids after their absorption?

A) Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein.
B) Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
C) Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
D) Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

Question 52

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

A) linoleic acid.
B) diglyceride.
C) alpha-linoleic acid.
D) cholesterol.

Question 53

Pancreatic lipase digests

A) proteins.
B) carbohydrates.
C) fats.
D) vitamins.

Question 54

The major fat-digesting enzyme is

A) salivary amylase.
B) pepsin.
C) gastric lipase.
D) pancreatic lipase.

Question 55

"Hidden" fat includes

A) butter.
B) fat in crackers and other grain products.
C) fat around the edges of meats.
D) mayonnaise in potato salad.

Question 56

Which of the following is true about trans fatty acids found in hydrogenated fats?

A) When consumed, they can decrease blood clotting.
B) When consumed, they can raise serum LDL cholesterol.
C) When consumed, they can lower serum LDL cholesterol.
D) When consumed, they have no effect on serum cholesterol.

Question 57

When triglycerides are digested, before being absorbed, they are converted to a mixture of

A) diglycerides and fatty acids.
B) monoglycerides and diglycerides.
C) monoglycerides and fatty acids.
D) glycerol and fatty acids.

Question 58

The main reason for hydrogenating fats is to

A) improve taste.
B) change a liquid fat to a solid fat.
C) change a solid fat to a liquid fat.
D) improve food appearance.

Question 59

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are

A) converted to proteins.
B) converted to glucose.
C) reformed into triglycerides.
D) converted to cholesterol.

Question 60

Lipoproteins contain all of the following components except

A) protein.
B) cholesterol.
C) carbohydrate.
D) phospholipid.

Question 61

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?

A) The protein in fish lowers the blood cholesterol.
B) Fish is low in cholesterol.
C) Fish contain fatty acids that decrease blood clotting.
D) The carbohydrate in fish lowers blood cholesterol.

Question 62

Which of the following is true about the use of medications that lower blood cholesterol levels?

A) They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
B) They should be used by anyone with a high blood cholesterol level.
C) They have few side effects.
D) When one takes these, dietary changes are not necessary.

Question 63

According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kcalories per day?

A) 44
B) 78
C) 30
D) 93

Question 64

Which of the following contains a rich supply of omega-3 fatty acids?

A) Broccoli
B) Sirloin
C) Salmon
D) Chicken breast

Question 65

The major dietary factor to be concerned about in relation to heart disease is

A) cholesterol.
B) protein.
C) total fat.
D) saturated fat.

Question 66

The body stores excess protein as

A) muscle.
B) glucose.
C) triglycerides.
D) amino acids.

Question 67

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is

A) cranberries.
B) walnuts.
C) tomatoes.
D) avocados.

Question 68

Which of the following breakfasts has the highest fat content?

A) 2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
B) 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
C) 1 granola bar, 1 orange, 1 cup low-fat milk
D) 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

Question 69

The body energy that can be stored in almost unlimited amounts is

A) glycogen.
B) triglyceride.
C) protein.
D) glucose.

Question 70

The plant stanols/sterols, also called phytosterols, work by

A) reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B) interacting with dietary fiber to bind fat in the small intestine.
C) decreasing the ability of cholesterol to bind to artery walls.
D) decreasing trans fat formation in fried foods.

Question 71

Which of the following does not describe a function of fat?

A) Adds flavor to food
B) Carrier of fat-soluble vitamins
C) Best source of energy for the brain
D) Insulates and protects the body

Question 72

All of the following describe the characteristics of fat cells except

A) the number of fat cells decreases when fat is lost from the body.
B) the storage capacity for fat depends on both fat cell number and fat cell size.
C) the number increases when storage capacity has reached its limit.
D) the body's ability to store fat is limitless.

Question 73

Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid.

A) Phospholipids
B) Eicosapentaenoic Acid (EPA)
C) Steroids
D) Omega-6 fatty acids

Question 74

Phospholipids are the main components of ________________________________________.

A) lipoproteins.
B) cell membranes.
C) plaque.
D) adipose cells.

Question 75

In terms of heart disease risk, which of the following is true?

A) As LDL cholesterol levels increase there is a decreased risk.
B) As HDL cholesterol levels increase there is an increased risk.
C) As LDL cholesterol levels increase there is an increased risk.
D) As HDL cholesterol levels decrease there is a decreased risk.

Question 76

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

A) consume fish oil capsules daily.
B) eat 3 to 5 servings of vegetables daily.
C) take cod liver oil 3 times a week.
D) eat oily fish, such as salmon, 2 times a week.

Question 77

The major function of adipose tissue is to

A) store glycogen.
B) store triglycerides.
C) synthesize protein for muscle.
D) store cholesterol.

Question 78

A desirable total serum cholesterol level is less than ____ milligrams per deciliter.

A) 100
B) 200
C) 300
D) 400

Question 79

Good suggestions for eating in a heart-healthy way would be to

A) avoid all treats.
B) trim fat off meat before and after cooking.
C) use eggs liberally because they are not associated with serum cholesterol.
D) avoid foods high in monounsaturated fat, such as olive oil.

Question 80

The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kcalories from fat.

A) 20
B) 25
C) 30
D) 35