Chapter 5: Lipids
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.
A) A compound containing phosphorus replaces at least one fatty acid.
Regina's sister is pregnant and asks her about the safety of consuming fish during pregnancy. Regina remembers learning that some fish are higher in mercury than are others. Which of the following most likely has the highest mercury concentration? A) Albacore tuna B) Shrimp C) Salmon D) Sardines
A) Albacore tuna
Regina is a 22-year-old college student who plays on the soccer team. Her coach brought in a registered dietitian to talk about sports nutrition. The RD recommended minimizing trans fatty acids from processed and packaged foods, but she explained that some trans fats do occur naturally. What foods have naturally-occurring trans fatty acids? A) Beef, milk, and butter B) Nuts, seeds, and avocados C) Pastries, pies, and cookies D) All of the above contain naturally occurring trans fatty acids.
A) Beef, milk, and butter
As part of a nutrition class project, Regina is following Dr. Dean Ornish's purely vegetarian (vegan) diet plan for one month. Her diet has less than 20% of calories from fat and uses only small amounts of vegetable oil in cooking and those naturally present in plant foods. If she were at risk for cardiovascular disease and if she continued on this diet, what is one expected outcome that may be attributable to the diet's high carbohydrate content? A) Increase in triglycerides B) Increase in blood pressure C) Decrease in blood sugar (glucose) D) Decrease in LDL cholesterol
A) Increase in triglycerides
Eating a diet high in trans fatty acids has been shown to increase circulating levels of LDL. Why do food manufacturers use trans fatty acids like partially-hydrogenated vegetable oils in packaged and processed foods? A) Trans fatty acids increase a food's shelf life. B) Trans fatty acids increase a food's selling price. C) Trans fatty acids decrease the likelihood of foodborne illness. D) Trans fatty acids contain added vitamins and minerals that promote health.
A) Trans fatty acids increase a food's shelf life.
The process of hydrogenation A) changes a liquid fat into a solid fat. B) changes a solid fat into a liquid fat. C) changes a saturated fat into an unsaturated fat. D) changes a short-chain fatty acid into a long-chain fatty acid
A) changes a liquid fat into a solid fat.
The three-carbon structure to which fatty acids are attached in triglycerides is called A) glycerol. B) glucose. C) lipoprotein. D) sterol.
A) glycerol.
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
A) lipoprotein
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.
A) no double bonds.
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.
A) the number of fat cells decreases when fat is lost from the body.
A desirable total serum cholesterol level is less than ____ milligrams per deciliter. A) 100 B) 200 C) 300 D) 400
B) 200
According to the Food and Nutrition Board, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalories per day? A) 44 B) 78 C) 30 D) 93
B) 78
Trans fatty acids occur naturally in some foods and are added to other manufactured foods. All of the statements about trans fats are true EXCEPT A) Trans fats increase overall inflammation in the body. B) A trans fat-free food will never have partially hydrogenated oil listed in its ingredient list. C) Trans fats increase the risk for heart disease. D) Partial hydrogenation of fat creates a semi-solid product known as a trans fat.
B) A trans fat-free food will never have partially hydrogenated oil listed in its ingredient list.
Regina's grandmother is teaching her how to make mayonnaise. She explains that mayonnaise is made using oil, salt, vinegar (or lemon juice), and egg yolks. Lecithin in the egg yolks acts as an emulsifier. What is an emulsifier? A) An emulsifier bleaches foods white. B) An emulsifier suspends fat in water. C) An emulsifier makes foods smooth. D) An emulsifier reduces acidity of a food.
B) An emulsifier suspends fat in water.
Which of the following is an essential fatty acid? A) Oleic acid B) Linoleic acid C) Palmitic acid D) Stearic acid
B) Linoleic acid
After chylomicrons leave the intestinal cells, they are transported via what system? A) Vascular B) Lymphatic C) Capillary D) Venous
B) Lymphatic
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
B) Margarine
Olive oil contains abundant amounts of which type of fatty acid? A) Saturated B) Monounsaturated C) Polyunsaturated D) Partially hydrogenated
B) Monounsaturated
Regina's dad and grandfather have both had heart attacks and she is concerned about her own heart health. In addition to increasing her fruit and vegetable intake, Regina is considering taking antioxidant supplements to help reduce cardiovascular disease risk. What does the American Heart Association recommend regarding the use of antioxidant supplements such as vitamin E to help reduce cardiovascular disease risk? A) People at elevated risk for cardiovascular disease should take 15 milligrams of supplemental vitamin E per day. B) People at elevated risk for cardiovascular disease should not take antioxidant supplements; vitamin E provides no overall benefit for major cardiovascular events. C) People at elevated risk for cardiovascular disease should take a generic multivitamin and one baby aspirin per day to protect against risk for sudden cardiac death. D) People at elevated risk for cardiovascular disease should take a supplement containing 400 IU of vitamin E.
B) People at elevated risk for cardiovascular disease should not take antioxidant supplements; vitamin E provides no overall benefit for major cardiovascular events.
Regina's food science instructor assigned the class to formulate snack crackers that will resist rancidity. Which ingredient might Regina add to her recipe to prevent rancidity, and why? A) She should double the fat in the recipe. B) She should add an antioxidant. C) She should add water. D) She should add vitamin K.
B) She should add an antioxidant.
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.
B) When consumed, they can raise serum LDL cholesterol.
Phospholipids are the main components of ____________________. A) lipoproteins. B) cell membranes. C) plaque. D) adipose cells.
B) cell membranes.
Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________. A) fat replacers B) emulsifiers C) thickeners D) homogenizers
B) emulsifiers
"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.
B) fat in crackers and other grain products.
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.
B) fatty acids and glycerol.
In the small intestine, the pancreas secretes ____________ to digest triglycerides. A) chylomicrons B) lipase C) bicarbonate D) insulin
B) lipase
Most lipids are transported in the blood as part of a structure called a(n) _______________. A) emulsifier B) lipoprotein C) glycerol D) cholesterol
B) lipoprotein
The main regulator of blood cholesterol levels is the A) heart. B) liver. C) intestine. D) brain.
B) liver.
During rest and light activities, fatty acids are the main fuel for _______________. A) the brain B) muscles C) the nervous system D) the liver
B) muscles
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.
B) one double bond.
If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature. A) liquid B) solid C) rancid D) soft
B) solid
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.
The body energy that can be stored in almost unlimited amounts is A) glycogen. B) triglyceride. C) protein. D) glucose.
B) triglyceride.
A good suggestion for heart-healthy eating is to A) avoid all treats. B) trim fat from meat before cooking. C) use eggs liberally because they are not associated with serum cholesterol. D) avoid foods high in monounsaturated fat, such as olive oil.
B) trim fat from meat before cooking.
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.
B) walnuts.
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
C) 1 granola bar, 1 orange, 1 cup low-fat milk
According to the American Heart Association's 2006 Diet and Lifestyle Recommendations for Cardiovascular Disease Risk Reduction, we should consume no more than _______________ milligrams of cholesterol per day. A) 100 B) 200 C) 300 D) 400
C) 300
A meal providing 1,200 kilocalories 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. A) 16.7 B) 30 C) 37.5 D) 50
C) 37.5
What percent of calories comes from fat in this chicken pot pie? A) 6% calories from fat B) 26% calories from fat C) 58% calories from fat D) 100% calories from fat
C) 58% calories from fat
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.
C) As LDL cholesterol levels increase there is an increased risk.
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.
C) Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
Regina's pregnant sister is interested in boosting her intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two essential fatty acids that can be made from alpha-linolenic (omega-3) acid. She has heard that EPA and DHA are important for cancer prevention, brain health, cardiovascular disease prevention, and immune function. Which food is the best source of EPA + DHA? A) Walnuts B) Flaxseed C) Fatty fish D) Mussels
C) Fatty fish
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 supplies fatty acids that decrease blood clotting. D) The carbohydrate in fish lowers blood cholesterol.
C) Fish supplies fatty acids that decrease blood clotting.
Which of the following describes a fatty acid that has one double bond? A) Saturated B) Hydrogenated C) Monounsaturated D) Polyunsaturated
C) Monounsaturated
______ is a fat replacer used in food processing that can bind to fat-soluble vitamins and thereby reduce their absorption. A) Promise B) Crisco C) Olestra D) Xenical
C) Olestra
Which of the following contains a rich supply of omega-3 fatty acids? A) Broccoli B) Sirloin C) Salmon D) Chicken breast
C) Salmon
In which form are most dietary lipids found? A) Sterols B) Phospholipids C) Triglycerides D) Monoglycerides
C) Triglycerides
______ are synthesized by the liver to transport fat to the rest of the body. A) Chylomicrons B) Low-density lipoproteins C) Very-low-density lipoproteins D) High-density lipoproteins
C) Very-low-density lipoproteins
An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called A) linoleic acid. B) diglyceride. C) alpha-linolenic acid. D) cholesterol.
C) alpha-linolenic acid.
Lipoproteins contain all of the following components except A) protein. B) cholesterol. C) carbohydrate. D) phospholipid.
C) carbohydrate.
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.
C) chylomicrons.
Pancreatic lipase digests A) proteins. B) carbohydrates. C) fats. D) vitamins.
C) fats.
Triglycerides are composed of A) fatty acids, glycerol, and sterols. B) fatty acids, glycerol, and phosphorus. C) fatty acids and glycerol. D) fatty acids, glycerol, phosphorus, and sterols.
C) fatty acids and glycerol.
Of the macronutrients, fats are the most significant dietary factor(s) associated with _________________. A) diabetes B) stomach ulcers C) heart disease D) lung cancer
C) heart disease
To be transported throughout the body, fats are packaged in structures called A) triglycerides. B) phospholipids. C) lipoproteins. D) micelles.
C) lipoproteins.
Before they can be absorbed, triglycerides must be broken down into A) diglycerides and fatty acids. B) monoglycerides and diglycerides. C) monoglycerides and fatty acids. D) glycerol and fatty acids.
C) monoglycerides and fatty acids.
Olive and canola oils contain a high percentage of ____________ fatty acids. A) omega-3 B) saturated C) monounsaturated D) polyunsaturated
C) monounsaturated
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.
C) reformed into triglycerides.
The body stores excess protein as A) muscle. B) glucose. C) triglycerides. D) amino acids.
C) triglycerides.
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.
D) 1 glycerol and 2 fatty acids.
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
D) 12 or more
The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kilocalories from fat. A) 20 B) 25 C) 30 D) 35
D) 35
Regina is trying to cut back on her fat intake to help reduce total calorie intake and promote gradual weight loss. If she follows an 1,800-calorie meal plan and wants to achieve the Acceptable Macronutrient Distribution Range recommendation of total fat being between 20-35% of calories, how many grams of fat per day should she be eating? A) 40-75 grams of fat per day B) 47-82 grams of fat per day C) 360-630 grams of fat per day D) 40-70 grams of fat per day
D) 40-70 grams of fat per day
Cardiologists and other healthcare professionals recommend that people who are at elevated risk for developing cardiovascular disease adopt an "anti-atherosclerotic" lifestyle to help prevent atherosclerosis. Which of the following is a component of an anti-atherosclerotic lifestyle? A) Smoking cessation B) Diet low in saturated fat and trans fat C) Consumption of fruits and vegetables high in antioxidants D) All of these are components of an anti-atherosclerotic lifestyle.
D) All of these are components of an anti-atherosclerotic lifestyle.
Regina's soccer coach takes the team out for a celebratory meal following a victory. A teammate orders French fries, noting that they must be healthy because the restaurant menu says the fries are fried in "cholesterol-free" vegetable oil. Which statement about "cholesterol-free" vegetable oil is correct? A) Vegetable oil can never be cholesterol-free because all oils have cholesterol. B) Vegetable oil can be fat-free but it is never cholesterol-free. C) Only unsaturated fatty acid vegetable oil is cholesterol-free; saturated fatty acid vegetable oil does contain cholesterol. D) All vegetable oil is cholesterol-free because cholesterol is only found in animal foods.
D) All vegetable oil is cholesterol-free because cholesterol is only found in animal foods.
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
D) High-density lipoprotein
Which of the following is a rich source of cholesterol? A) Canola oil B) Stick margarine C) Shortening D) Lard
D) Lard
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
D) Liquid, squeezable margarine, made from safflower oil
Lipids are a unique nutrient group, differing significantly from carbohydrates and proteins. All of the following are correct statements about lipids EXCEPT: A.) Lipids do not dissolve readily in water. B) Lipids yield more than twice as many kilocalories per gram as carbohydrates or proteins. C)Humans need very little fat in their diets to maintain health. D) Phospholipids are the most abundant type of lipids found in the body and in foods.
D) Phospholipids are the most abundant type of lipids found in the body and in foods.
Which of the following would be the richest source of polyunsaturated fatty acids? A) Beef B) Chicken C) Olive oil D) Safflower oil
D) Safflower oil
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.
D) They do not dissolve in water.
Hydrogenation produces what kinds of fat? A) High-Density Lipoprotein (HDL) B) Cis fatty acids C) Low-Density Lipoprotein (LDL) D) Trans fatty acids
D) Trans fatty acids
Which lipid is the primary source of dietary fat in our diets? A) Phospholipids B) Cholesterol C) Amino acids D) Triglycerides
D) Triglycerides
The process of _______________ removes double bonds from fatty acids, giving a liquid fat a more solid consistency. A) emulsification B) dehydrogenation C) saponification D) hydrogenation
D) hydrogenation
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.
D) it has sterol-like functions.
All of the following are accurate descriptions 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.
D) it is an essential nutrient.
The major fat-digesting enzyme is A) salivary amylase. B) pepsin. C) chymotrypsin. D) pancreatic lipase.
D) pancreatic lipase.
All of the following are sources of cholesterol except A) butter. B) whole milk. C) turkey meat. D) peanut butter.
D) peanut butter.
The major dietary factor to be concerned about in relation to heart disease is A) cholesterol. B) protein. C) total fat. D) saturated fat.
D) saturated fat.
A(n) _______________ is made up of a glycerol backbone attached to three fatty acids. A) lipoprotein B) chylomicron C) eicosanoid D) triglyceride
D) triglyceride
