Ch 6 HSCI Lipids

229,249 90. How many total kcalories from fat are provided in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp. cream cheese, and 1 cup of milk? a. 90 b. 135 c. 144 d. 162

c. 144

250 85. The Dietary Guidelines recommend that we consume less than _____ of cholesterol daily. a. 100 mg b. 100 grams c. 300 mg d. 30 grams

c. 300 mg

220 4. A medium-chain fatty acid contains _____ carbon atoms. a. 2-4 b. 4-8 c. 8-12 d. 12-20

c. 8-12

236 58. Gastrin circulates in the blood and stimulates the release of gastric lipase that is produced in stomach cells. What is gastrin? a. An enzyme b. A very-low-density lipoprotein (VLDL) c. A hormone d. A high-density lipoprotein (HDL)

c. A hormone

239 61. Kay has had her gallbladder removed. Which of the following foods is most likely to be difficult for her to digest? a. Spicy salsa b. Steamed shrimp c. French fries d. Poppy-seed rolls

c. French Fries

230 36. Lipolysis is catalyzed by which of the following enzymes? a. Amylase b. Pancrease c. Lipase d. α-phosphatase

c. Lipase

224 13. In 2004, which city claimed to be the first "trans fat-free city," leading the movement on establishing trans fat-free zones? a. Tiburon, California b. Chicago, Illinois c. New York City, New York d. Seattle, Washington

c. New York City, New York

224-225 18. Where is arachidonic acid found? a. Corn oil b. Palm oil c. Peanut butter d. Fish oils

c. Peanut butter

224 16. A food product information sheet states that the food you are eating contains omega-6 fatty acids. Therefore, you know that the fatty acids in this food each have a. 6 carbons. b. 6 double bonds. c. a double bond between carbons 6 and 7. d. All of the above

c. a double bond between carbons 6 and 7

232 45. Cell membranes effectively serve as barriers between cells and the surrounding spaces because they are made of _____ phospholipids. a. amphipathic b. hydrophilic c. hydrophobic d. lipogenic

c. amphiapathic

250-251 81. According to the Acceptable Macronutrient Distribution Ranges (AMDRs), how much of Leslie's 2400-kcalorie intake should come from lipid? a. 200-240 kcal b. 250-330 kcal c. 360-470 kcal d. 480-840 kcal

d.480-840 kcal

249 83. The Dietary Guidelines suggest that saturated fatty acids should constitute no more than _____ percent of one's total kcalories. a. 10 b. 15 c. 20 d. 25

a. 10

229,249 91. What percentage of the total kcalories is provided by fat in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese, and 1 cup of milk? a. 19 b. 22 c. 23 d. 24

a. 19

249 93. Given that quantities of macronutrients <0.5 g may be rounded down to 0 g for food labels, what is the maximum amount of trans fatty acids that you would consume in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese, and 1 cup of milk? a. 2 g b. 3 g c. 4 g d. 5 g

a. 2 g

227-228 27. Which of the following food selections is most likely to provide a source of essential fatty acids? a. A salad with an oil and vinegar dressing b. A smoothie made with strawberries and bananas c. A chicken salad whole-wheat wrap d. A vitamin- and mineral-fortified sports beverage

a. A salad with an oil and vinegar dressing

248 77. Experts advised which of the following recommendations to reduce the risk of cancer? a. Consume high-fat "fast foods" sparingly if at all b. Choose energy-dense foods from each food group c. Reduce overall kcalorie intake by consuming foods that contain "fat substitutes" d. All of the above

a. Consume high-fat "fast foods" sparingly if at all

228 24. You are observing an outpatient dietitian working in a busy prenatal clinic. Which of the following reasons is justification for promoting breastfeeding over formula feeding? a. Formula lacks some of the conditionally essential long-chain polyunsaturated fatty acids (PUFAs) b. Formula provides too much of the conditionally essential long-chain PUFAs c. Formula provides too much of the conditionally essential monounsaturated fatty acids (MUFAs) d. Formula lacks some of the conditionally essential MUFAs

a. Formula lacks some of the conditionally essential long-chain polyunsaturated fatty acids (PUFAS)

227 23. How do alterations in the balance of ω-3 to ω-6 (omega) eicosanoids influence a person's risk of heart disease? a. These compounds tend to cause a heightened immune response in reaction to trauma. b. These compounds tend to cause dilation or constriction of blood vessels. c. These compounds tend to cause a lesser immune response in reaction to trauma. d. These compounds tend to cause increased production of white blood cells.

a. These compounds tend to cause a heightened immune response in reaction to trauma

245 72. Which of the following reflects the major role of HDL, otherwise termed reverse cholesterol transport? a. To retrieve excess cholesterol from cells and transport it back to the liver b. To convert cholesterol into a less harmful intermediate and transport it back to the gallbladder c. To chemically alter cholesterol so that it cannot form plaque and transport it out of the body d. To transport cholesterol to the intestines to be eliminated from the body

a. To retrieve excess cholesterol from cells and transport it back to the liver

245 73. If an individual consumes a diet high in PUFAs, omega-3 fatty acids, or dietary fiber, his or her LDL levels will probably: a. decrease. b. stay the same. c. increase. d. None of the above

a. decrease

244 67. The more protein and less fat that a lipoprotein contains, the more _____ it is. a. dense b. unstable c. bulky d. resilient

a. dense

229 32. Fatty acids are bonded to glycerol via _____ linkages. a. ester b. hydrogen c. peptide d. sulfur

a. ester

229 34. Triglycerides consist of a _____ molecule chemically bonded to three fatty acids. a. glycerol b. glycogen c. glucose d. glucagon

a. glycerol

236 53. Where does lipid digestion begin? a. In the mouth b. In the stomach c. In the small intestine d. In the large intestine

a. in the mouth

231 40. If you have just eaten a big holiday meal, which hormone stimulates your body to store triglycerides? a. Insulin b. Lipase c. Glucagons d. Epinephrine

a. insulin

238 59. In the first phase of intestinal triglyceride digestion, large lipid molecules are dispersed into smaller lipid droplets called _____ so that they will not separate out into an oily layer and thus can be further digested. a. micelles b. emulsions c. suspensions d. globules

a. micelles

220 5. Nigel wants to choose a lipid to use in stir-frying that is more stable and thus won't smoke and burn as readily when he cooks with medium-high heat. To accomplish this, he should select a lipid that contains _____ fatty acids. a. mostly long-chain b. mostly short-chain c. a mix of short- and medium-chain d. a mix of long- and medium-chain

a. mostly long-chain

220 6. A saturated fatty acid contains _____ carbon-to-carbon bonds. a. only single b. only double c. more single than double d. more double than single

a. only single

236 52. The FDA has approved a health claim that indicates that including at least 3.4 grams of _____ in two meals daily may reduce the risk of heart disease. a. plant sterols b. aspirin c. "light" margarine d. yogurt

a. plant sterols

228-229 31. Which of the following contains the greatest percentage of saturated fatty acids? a. Pork fat b. Margarine c. Olive oil d. Flaxseed oil

a. pork fat

221 8. Susan is studying to be a chef and is making "compound butter"—butter that has been softened, mixed with a seasoning to make it more flavorful, chilled, and then served in a number of ways. What type of fat would compound butter be classified as? a. Saturated b. Unsaturated c. Monounsaturated d. Polyunsaturated e. a and c

a. saturated

230 39. Fatty acids not required for energy or other bodily functions are stored as _____ in specialized cells called _____. a. triglycerides, adipocytes b. fatty acids, fat depositories c. glycerol, lipid silos d. ketones, ketose depositories

a. triglycerides, adipocytes

225 20. The human body cannot create double bonds in fatty acids in the _____ positions. a. ω-3 and ω-6 b. ω-3 and ω-7 c. ω-6 and ω-9 d. ω-7 and ω-9

a. w-3 and w-6

248 78. What are the Adequate Intakes (AIs) of linoleic acid for adults? a. 15 g/day for males, 10 g/day for females b. 17 g/day for males, 12 g/day for females c. 19 g/day for males, 14 g/day for females d. 21 g/day for males, 16 g/day for females

b. 17 g/day for males, 12 g/day for females

249 82. If Heather needs 1800 kcalories each day, what is the maximum number of kcalories that should come from saturated fatty acids based on the American Heart Association recommendations? a. 135 b. 180 c. 360 d. 126

b. 180

250-251 80. Healthy adults are recommended to consume _____ of their energy from lipids. a. 5%-20% b. 20%-35% c. 35%-50% d. 50%-65%

b. 20-35%

237 60. What hormone stimulates the gallbladder to contract and release bile into the duodenum? a. Retinolase (RNS) b. Cholecystokinin (CCK) c. Insulin d. Glucagon

b. Cholecystokinin (CCK)

242 64. Which lipoprotein do intestinal cells synthesize in order to circulate long-chain fatty acids away from the gastrointestinal tract? a. VLDL b. Chylomicrons c. Triglycerides d. LDL

b. Chylomicrons

244-245 69. Lipoproteins vary in density. Select the grouping below that correctly orders the lipoproteins from least to most dense (left to right). a. HDL, LDL, IDL, VLDL b. Chylomicrons, VLDL, IDL, LDL, HDL c. Chylomicons, LDL, HDL, VLDL, IDL d. HDL, chylomicrons, VLDL, LDL, IDL

b. Chylomicrons, VLDL, IDL, LDL, HDL

247 76. The ability of the cells to take up LDL particles may be influenced by mutations in the genes that code for _____. a. VLDL lipase b. LDL receptor proteins c. SFA receptor proteins d. MUFA transferase

b. LDL receptor proteins

228 28. Why do dietitians recommend that people eat salmon and other fatty fish and seafood? a. They are good sources of palmitic acid b. They are good sources of longer-chain ω-3 fatty acids c. They are good sources of arachidonic acid d. They are good sources of shorter-chain α-6 fatty acids

b. They are good sources of longer-chain W-3 fatty acids

219 3. What does the alpha (α) end of a fatty acid contain? a. A phosphorus atom b. A carboxylic acid group c. A methyl group d. A nitrogen atom

b. a carboxylic acid group

223 12. Which of the following items in your grocery cart would be considered the main sources of trans fatty acids in your diet? a. Dairy products and fruits b. Bakery products and margarine c. Vegetables and fatty fish d. Salad dressings and cooking oils

b. bakery products and margarine

228 30. Marie wants to limit her intake of saturated fatty acids. To accomplish this, she should avoid foods that have _____ oil or _____ oil as ingredients. a. flaxseed, canola b. coconut, palm c. soy, corn d. safflower, cottonseed

b. coconut, palm

236 56. The basic goal of triglyceride digestion is to separate most of the fatty acids from the _____ molecule they are attached to. a. glucose b. glycerol c. sterol d. phosphate

b. glycerol

231 43. The development of which of the following is an indication that someone lacks sufficient subcutaneous adipose tissue? a. Wrinkled skin b. Lanugo c. Muscle weakness d. Lipiditis

b. lanugo

225 19. What are the two essential fatty acids for adults? a. Linoleic and arachidonic b. Linoleic and linolenic c. Arachidonic and palmitic d. Palmitic and docosahexaenoic (DHA)

b. linoleic and linolenic

243 66. What is the body's central command center for regulating lipid metabolism? a. Brain b. Liver c. Pancreas d. Large intestine

b. liver

235 50. Which of the following foods provides the most cholesterol in a single 3-ounce serving? a. Peanut butter b. Milk c. Avocado d. Bagel

b. milk

247 75. Food manufacturers are required to add vitamins D, A, K, and E to foods containing "olestra." Why are these vitamins added? a. Olestra increases the body's utilization of fat-soluble vitamins. b. Olestra interferes with the absorption of these fat-soluble vitamins in the gastrointestinal tract. c. Olestra increases the conversion of fat-soluble vitamins into cholesterol. d. Olestra interferes with the uptake of fat-soluble vitamins by cell membranes.

b. olestra interferes with the absorption of these fat-soluble vitamins in the gastrointestinal tract

240 62. What substance stimulates the pancreas to release pancreatic lipase? a. Thyroxin b. Secretin c. Homocysteine d. Phospholipids

b. secretin

229 33. Fatty acids are typically found in food and in our bodies in the form of _____. a. enzymes b. triglycerides c. hormones d. glycerol

b. triglycerides

231 44. How many fatty acids does a phospholipid contain? a. one b. two c. three d. four

b. two

230 41. Which term refers to body fat or adipose tissue that is found around the vital organs? a. Subcutaneous b. Hidden c. Concealed d. Visceral

d. visceral

227 25. Your friend Ashok is consuming a very-low-fat diet in an attempt to lose weight. He considers all dietary fats as "bad" for him and he thinks that the less fat he eats the better. You should point out to him that a very-low-fat diet could put him at risk for developing _____. a. diabetes b. gout c. an essential fatty acid deficiency d. an essential mineral deficiency

c. an essential fatty acid deficiency

245 70. Low-density lipoproteins (LDLs) can contribute to the build-up of plaque that narrows blood vessels; however, LDLs are necessary because they are used to synthesize _____. a. cis fatty acids b. ω-3 fatty acids c. eicosanoids d. chylomicrons

c. eicosanoids

231 42. Which of the following nutrients can the body store the most of in the least amount of space? a. Protein b. Glucose c. Fat d. Glycogen

c. fat

245-246 74. Current research suggests that diets that are _____ in carbohydrate may actually increase the risk of heart disease in some people because they sometimes lower HDL-C levels. a. low b. moderate c. high d. very high

c. high

219 1. Lipids are generally soluble in organic solvents and insoluble in water. Thus, they are classified as_____. a. hydrophilic b. alpha oils c. hydrophobic d. beta oils

c. hydrophobic

244 68. The difference between chylomicrons and VLDL is that chylomicrons are made from the fat in ingested food by the _____ while VLDL can be made from excess carbohydrate, lipid, or protein by the _____. a. liver, adipocytes b. gallbladder, adipiocytes c. intestinal cells, liver d.stomach, pancreas

c. intestinal cells, liver

232 46. Which of the following is a common phospholipid often used as a stabilizer in food? a. Agar b. Ascorbic acid c. Lecithin d. Gum Arabic

c. lecithin

230 35. What is the process of breaking down triglycerides for the production of ATP called? a. Lipid breakdown b. Lipid degradation c. Lipolysis d. Lipogenesis

c. lipolysis

222-223 11. What process is used to convert corn oil into sticks of corn-oil margarine? a. Complete condensation b. Partial saturation c. Partial hydrogenation d. Complete oxygenation

c. partial hydrogenation

222-223 9. Lea wants to limit her intake of trans fatty acids. Complete the following statement to assist her in identifying this type of fatty acid. Trans fats are _____. a. typically liquids at room temperature b. generally found in foods containing polyunsaturated fatty acids (PUFAs) c. produced commercially via a process called partial hydrogenation d. generally found in non-organic foods

c. produced commercially via a process called partial hydrogenation

236-237 55. After fat is eaten, the majority of its digestion will take place in the: a. mouth. b. stomach. c. small intestine. d.large intestine

c. small intestine

235 49. Eating a low-kcalorie or low-carbohydrate diet can decrease cholesterol synthesis in _____. a. everyone b. adults over 50 c. some people d. children under the age of 6

c. some people

227 26. Relatively high amounts of linoleic acid are found in soybean, safflower, and corn oils and _____. a. milk and dairy products b. leafy green vegetables c. walnuts and seeds d. squash and pumpkins

c. walnuts and seeds

249 89. How many total grams of fat are provided in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp. cream cheese, and 1 cup of milk? a. 10 b. 15 c. 16 d. 18

c.16

248 79. If the AI for linolenic acid is 1.6 and 1.1 g/d for adult males and females, respectively, how much soybean oil would an adult need to consume in a day to meet his needs? a. 1 teaspoon b. 1 ½ teaspoons c. 1 tablespoon d. 1 ½ tablespoons

d. 1 1/2 tablespoons

249 95. Given that the Daily Value for cholesterol is 300 mg, what percentage of the DV for cholesterol would you consume in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese, and 1 cup of milk? a. 7 b. 11 c. 14 d. 16

d. 16

229,249 88. If Gayla's energy requirement is 2100 kcal/day, and she eats an Oscar's bagel with 2 tablespoons cream cheese, how many more grams of saturated fat can she consume that day without exceeding the Dietary Guidelines recommendation? a. 5 b. 19 c. 36 d. 174

d. 174

229,249 86. How many kcalories from fat are provided in 2 servings of Sunny Start cereal? a. 1 b. 2 c. 9 d. 18

d. 18

249 92. Given that the Daily Value for fat is 65 g. what percentage of the DV for total fat is provided by the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese, and 1 cup of milk? a. 14 b. 16 c. 19 d. 24

d. 24

249 87. Given that the Daily Value for fat is 65 g, what percentage of the DV for total fat is obtained if 1 serving of Sunny cereal is consumed with 1 serving of milk? a. 2 b. 5 c. 7 d. 9

d. 9

228 29. Which of the foods listed below is most likely to provide you with a dietary source of saturated fatty acids? a. Green, leafy vegetables b. Nuts, salad dressings, and cooking oils c. Fruits and whole grains d. Milk, eggs, and meat

d. Milk, eggs, and meat

235 51. Which of the grocery items below does not contain significant amounts of cholesterol? a. Lean beef b. Chicken breast c. Pork loin d. Tofu e. 2% milk

d. Tofu

249 94. What percentage of the DV from trans fatty acids would you consume in the following meal: 1 serving of Sunny Start Cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese and 1 cup of milk? a. Negligible, 0 b. Less than 1% c. Closer to 2% d. Unable to calculate; the FDA has not set a DV for trans fat

d. Unable to calculate; the FDA has not set a DV for trans fat

229 37. A triglyceride is composed of: a. glycerol. b. three fatty acids. c. omega-3 fatty acids only. d. a and b e. b and c

d. a and b

241-242 63. In order for short- and medium-chain fatty acids to be circulated away from the small intestine in the blood, they are first bound to _____. a. cholesterol b. vitamin D c. triglycerides d. albumin

d. albumin

224 17. Dietitians often recommend that we frequently consume foods containing omega-3 fatty acids. An omega-3 fatty acid is one that has its first double bond _____ end of the molecule. a. between the third and fourth carbons from the carboxylic acid b. between the second and third carbons from the carboxylic acid c. between the second and third carbons from the methyl d. between the third and fourth carbons from the methyl

d. between the third and fourth carbons from the methyl

234 48. In the body, cholesterol is incorporated into cell membranes and is used to synthesize many hormones and _____. a. vitamin C b. digestive enzymes c. vitamin K d. bile acids

d. bile acids

225-226 21. Essential fatty acids are themselves required for the proper functioning of the body and because they _____. a. help control the levels of circulating cholesterol b. can be converted into glycogen c. help regulate the levels of circulating vitamins d. can be converted into other fatty acids needed by the body

d. can be converted into other fatty acids needed by the body.

232-233 47. Because lipids are not water soluble, they require _____ to facilitate their circulation in the body. a. phospholipids b. sodium c. bile acids d. cholesterol esters

d. choloesterol esters

236-240 54. Enzymes that can hydrolyze ester linkages are not produced in the a. mouth. b. stomach. c. pancreas. d.gallbladder

d. gallbladder

230 38. The body produces _____ from fatty acids when its supply of glucose is limited. a. glucose b. glycogen c. triglycerides d. ketones

d. ketones

225,227 22. From which fatty acids are the eicosanoids that assist and regulate the immune and cardiovascular systems made? a. Linoleic and arachidonic b. Palmitic and arachidonic c. Linolenic and palmitic d. Linolenic and linoleic

d. linolenic and linoleic

236,240 57. Which enzymes are responsible for the digestion of triglycerides? a. Lipidases b. Fat depredators c. Fat degradators d. Lipases

d. lipases

243 65. What enzyme produced by muscle and adipose tissues enables the cells in these tissues to release fatty acids from circulating chylomicrons? a. Lipoprotein dehydrogenase b. Lipid synthetase c. Lipid oxygenase d. Lipoprotein lipase

d. lipoprotein lipase

219 2. At room temperature, oils can be distinguished from fats because oils are _____ while fats are _____. a. fluid, dense b. firm, stable c. unstable, dehydrated d. liquids, solids

d. liquids, solids

223 10. You are purchasing a spread for your dinner rolls. The spread most likely to contain substantial amounts of trans fatty acids is: a. jelly. b. apple butter. c. butter. d. margarine.

d. margarine

220 7. A fatty acid containing two or more carbon-carbon double bonds in its backbone is a(n) _____ fatty acid. a. saturated b. unsaturated c. monounsaturated d. polyunsaturated e. b and d

d. polyunsaturated

249 84. The USDA Dietary Guidelines recommend that we give priority to limiting our intake of trans fatty acids, cholesterol, and _____. a. triglycerides b. cis fatty acids c. monounsaturated fatty acids d. saturated fatty acids

d. saturated fatty acids

245 71. While the relationship between diet and LDL blood levels is complex, there is evidence that _____ and/or _____ can increase LDL concentrations. a. polyunsaturated fatty acids, α-9 fatty acids b. ω-3 fatty acids, cis fatty acids c. fiber, ω-6 fatty acids d. saturated fatty acids, trans fatty acids

d. saturated fatty acids, trans fatty acids

220,223 15. A fatty acid designated as 18:2: a. has 18 carbons. b. has 2 double bonds. c. is unsaturated. d. is polyunsaturated. e. a, b, c, and d

e. a,b,c, and d