Chapter 6: Lipids (Fats & Cholesterol)

What compounds are synthesized only in the liver and are required to emulsify dietary lipids in the small intestine?

bile acids

Which two lipoproteins primarily transport triglycerides?

c. chylomicrons and VLDL

The intake of what type of dietary lipid increases the risk of cardiovascular disease most severely?

trans fats

9. All of the following are true statements regarding trans fatty acids, EXCEPT:

trans fatty acids are produced by complete hydrogenation of unsaturated fatty acids.

7. Low-density lipoproteins (LDLs):

transport cholesterol to essentially all cells in the body.

Which of the following INCORRECTLY matches the lipid with one of its primary functions in the body?

triglycerides—a major component of cell membranes

10. What is the AMDR for total calories from dietary fat for adults?

20-35%

4. A serving of cookies has seven grams of fat. How many calories from fat would these cookies provide?

63 calories

Increased amounts of cholesterol in this lipoprotein reduce the risk of cardiovascular disease.

HDL

What lipoprotein delivers its lipid cargo to all cells in the body?

LDL

Which of the following foods is NOT a good source of linolenic acid?

almonds

6. Emulsification of fats in the small intestine requires the presence of:

bile acids

Which of the following is not a characteristic of fats?

d. Fats provide 9 kcals energy per gram.

Which of the following is a true statement regarding triglyceride digestion?

d. The majority of triglyceride digestion occurs in the small intestine.

Which of the following INCORRECTLY pairs the type of fatty acid with foods that are significant sources of it?

d. polyunsaturated fats—tropical oils

3. Structurally, fatty acids:

differ in their degree of saturation.

Which of the following lipids would NOT be found in cell membranes?

free fatty acids

5. Cholesterol is a sterol that:

functions as a precursor for synthesis of steroid hormones.

8. Linoleic acid and linolenic acid:

must be consumed through the diet to meet the body's needs.

Which of the following is an essential fatty acid?

linoleic acid

What structures deliver products of lipid digestion to the surface of mucosal cells in the small intestine so they can be absorbed?

micelles

What lipid can surround fat droplets and keep them stably suspended in water so that the water and fat do not separate?

phospholipids

2. Dietary fat contributes to satiety by:

prolonging the time food stays in the stomach.

1. Characteristics of lipids include all of the following, EXCEPT that they are:

structurally similar compounds with specific functions.

Which of the following foods is highest in healthful polyunsaturated fats?

walnuts