Nutrition Chapter 5

_______________ are lipoproteins made by intestinal absorptive cells. The dietary fat is surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat from the intestine to the lymphatic system (and then the circulatory system).

Chylomicron

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

300

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

A - It cannot be digested, therefore it leaves the body

Which of the following is true about trans fatty acids found in hydrogenated fats? A) When consumed, they can raise serum LDL cholesterol. B) When consumed, they have no effect on serum cholesterol. C) When consumed, they can lower serum LDL cholesterol. D) When consumed, they can decrease blood clotting.

A - When consumed, they can raise swum LDL cholesterol

Which of the following does not describe a function of fat? A) Best source of energy for the brain B) Insulates and protects the body C) Adds flavor to food D) Carrier of fat-soluble vitamins

A - best source of energy for the brain

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

A - fish contain fatty acids that derease blood clotting

Which of the following is true about cholesterol? A) It is found only in animal products. B) It is found in plant and animal foods. C) It is found only in plants. D) It is an essential nutrient.

A - it is found only in animal products

Hydrogenation produces what kinds of fat? A) Low-Density Lipoprotein (LDL) B) Cis-fatty acids C) Trans-fatty acids D) High-Density Lipoprotein (HDL)

C - trans-fatty acids

In which form are most dietary lipids found? A) Sterols B) Phospholipids C) Triglycerides D) Monoglycerides

C - triglycerides

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

C- Palm Oil

Phospholipids differ from triglycerides in which of the following ways? A) A compound containing nitrogen replaces at least one fatty acid. B) A compound containing phosphorus replaces at least one fatty acid. C) Phospholipids do not contain glycerol. D) Phospholipids do not contain fatty acids.

B - a compound containing phosphorus replaces at least one fatty acid

The major function of adipose tissue is to A) store glycogen. B) store triglycerides. C) synthesize protein for muscle. D) store cholesterol.

B - store triglycerides

A desirable total serum cholesterol level is less than ____ milligrams per deciliter. A) 300 B) 100 C) 200 D) 400

C - 200

Cardiovascular disease risk factors include all of the following except A) blood triglycerides > 200 mg/dl. B) total blood cholesterol >200 mg/dl. C) HDL cholesterol > 40 mg/dl. D) hypertension.

C - HDL cholesterol > 40 mg/dl

Which of the following is an essential fatty acid? A) Stearic B) Oleic C) Linoleic D) Palmitic

C - linoleic

All of the following are sources of cholesterol except A) turkey meat. B) whole milk. C) peanut butter. D) butter.

C - peanut butter

Which of the following contains a rich supply of omega-3 fatty acids? A) Chicken breast B) Broccoli C) Sirloin D) Salmon

D - Salmon

The major fat-digesting enzyme is A) pepsin. B) gastric lipase. C) salivary amylase. D) pancreatic lipase.

D - pancreatic lipase

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are A) converted to glucose. B) converted to cholesterol. C) converted to proteins. D) reformed into triglycerides.

D - reformed into triglycerides

A meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats. What is the percentage of energy supplied by the lipids? a. 22 b. 33 c. 44 d. 55

b 33

____ form the basic structural building blocks of fats. They are a chain of carbons linked to hydrogens with a carboxyl group on one end.

fatty acids

When a fatty acid has a double bond at the third carbon from the methyl end (-CH3), we say it is a(n) _______________ fatty acid.

omega 3

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

saturated