Nutrition Exam 2 Review

A polyunsaturated fatty acid contains A. 2 or more double bonds B. 1 double bond C. no double bonds D. no answer text provided

A. 2 or more double bonds

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. A compound containing nitrogen replaces at least one fatty acid. D. Phospholipids do not contain fatty acids.

A. A compound containing phosphorus replaces at least one fatty acid.

A long-chain fatty acid is _____ carbons in length A. greater than or equal to 12 B. 6-10 C. less than 4 D. less than 6

A. greater than or equal to 12

A(n) ______ fatty acid is a polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end (or omega end). A. omega-6 B. omega-3 C. tri-saturated D. tri-methyl

B. omega-3

Which of the following is true about cholesterol? A. It is in high concentration in hydrogenated shortening. B. It is in high concentration in stick margarine. C. It is found primarily in animal products. D. It is in a high concentration in plant oils.

C. It is found primarily in animal products.

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

C. Triglycerides

A(n) _______________ is the simplest form of lipid; it is a hydro-carbon chain, with an acid group at one end (i.e., the alpha end) and a methyl group at the other end (i.e., the omega end). A. phospholipid B. sterol C. fatty acid D. cholesterol

C. fatty acid

A saturated fatty acid contains A. 14 to 24 double bonds. B. 2 to 12 double bonds. C. no double bonds. D. one double bond.

C. no double bonds

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

D. Trans fatty acids

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________. A. thickeners B. homogenizers C. fat replacers D. emulsifiers

D. emulsifiers