Chapter 6 - quiz Nutrition

Lingual lipase breaks down ________. 1. triglycerides 2. proteins 3. carbohydrates 4. None of these choices are correct

1. triglycerides

High levels of ______ in the blood are associated with lower risk of cardiovascular disease. 1. LDL 2. HDL 3. total cholesterol 4. triglycerides

2. HDL

Which lipoprotein is responsible for transporting cholesterol from the liver to tissues? 1. chylomicron 2. low density lipoprotein (LDL) 3. high density lipoprotein (HDL) 4. chylomicron remnant

2. low density lipoprotein (LDL)

High-density lipoproteins function in lipid transport by ________. 1. delivering cholesterol to target cells throughout the body 2. picking up cholesterol from dying cells and other sources for delivery to other lipoproteins and the liver for disposal 3. slowly carrying newly synthesized fats from the liver to various body cells 4. moving newly absorbed dietary fat through the intestinal wall

2. picking up cholesterol from dying cells and other sources for delivery to other lipoproteins and the liver for disposal

The main difference between fats and oils is that fats are ________. 1. liquid at room temperature 2. solid at room temperature 3. structures containing only saturated fatty acids 4. structures with equal proportions of unsaturated and saturated fatty acids

2. solid at room temperature

Which of the following lipoproteins contains the highest proportion of protein? 1. LDL 2. VLDL 3. HDL 4. chylomicrons

3. HDL

which is correct regarding trans fatty acids? 1. They raise HDL and LDL cholesterol 2. They lower LDL cholesterol 3. They raise LDL and lower HDL cholesterol 4. They raise blood glucose

3. They raise LDL and lower HDL cholesterol

In what form is most body fat stored? 1. cholesterol. 2 phospholipids. 3. triglycerides. 4. None of these are correct.

3. Triglycerides

Lipoprotein lipase functions to ________. 1. absorb fatty acids and glycerol into the lymph 2. reassemble chylomicrons into lipoproteins 3. break down triglycerides from lipoproteins for transfer into cells 4. break down diglycerides into cholesterol for transfer into cells

3. break down triglycerides from lipoproteins for transfer into cells

Saturated fatty acids predominate in which of the following lipids? 1. canola oil 2. safflower oil 3. butter 4. olive oil

3. butter

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following? 1. LDL 2. HDL 3. chylomicrons 4. cholesterol

3. chylomicrons

Trans fatty acids are now considered more atherogenic than saturated fatty acids because they ________. 1. are unnatural and only form during fat processing 2. cause excessive blood clotting 3. elevate LDL levels, while decreasing HDL 4. cause sudden cardiac arrest in post-menopausal women

3. elevate LDL levels, while decreasing HDL

Fat digestion begins in the ________. 1. intestines 2. stomach 3. mouth 4. liver

3. mouth

Which of the following fats and oils provides the most polyunsaturated fatty acids? 1. olive oil 2. butter 3. soybean oil 4. None of the choices are correct.

3. soybean oil

A diet designed to reduce elevated serum LDL cholesterol levels ________. 1. is low in saturated fats 2. is reduced in dietary cholesterol 3. provides adequate amounts of soluble fiber 4. All of these choices are correct

4. All of these choices are correct

Cholesterol is ________. 1. not essential in the diet; the human body can synthesize it 2. not found in foods of plant origin 3. an important part of human cell membranes and is necessary to make some hormones 4. All of these choices are correct

4. All of these choices are correct

Monounsaturated fatty acids ________. 1. are liquid at room temperature 2. have one double bond in the fatty acid chain 3. lower cholesterol 4. All of these responses are correct

4. All of these responses are correct

The chief contributors of saturated fatty acids in the U.S. diet include ________. 1. whole grains 2. sunflower, soybean, and safflower oils 3. lecithins 4. animal products

4. animal products

Which of the following blood levels of LDL cholesterol would increase risk for cardiovascular disease? 1. 100 mg/dl or less 2. 130 mg/dl or less 3. 130-159 mg/dl 4. over 160 mg/dl

4. over 160 mg/dl

Which of the following correctly characterizes lipids? 1. They do not dissolve in water. 2. They contain carbon, hydrogen, and nitrogen. 3. They dissolve in water. 4. They are all classified as sterols.

1. They do not dissolve in water.

Which essential fatty acid is responsible for lowering the risk of coronary heart disease? 1. alpha-linolenic 2. linoleic 3. omega-6 fatty acids 4. omega-9 fatty acids 5. None of these choices are correct.

1. alpha-linolenic

Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids. 1. essential 2. nonessential 3. saturated 4. trans

1. essential

Excessive intakes of saturated fatty acids tend to ________. 1. increase cholesterol deposited in arteries 2. decrease cholesterol levels in the veins 3. be of no concern to heart disease 4. increase HDL levels in the blood

1. increase cholesterol deposited in arteries

In the Mediterranean Diet, the majority of fat in the diet is supplied by ________. 1. olive oil and olives 2. red meat 3. eggs 4. dairy 5. cheese

1. olive oil and olives

Lipids with high saturated fatty acid content are ____________ at room temperature. 1. solid 2 liquid 3. warm 4. gaseous

1. solid