CHP 5 Nutrition

Which of the following is a feature of fat intake and health? a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels

a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol

Which of the following fish is generally highest in mercury? a. Shark b. Catfish c. Salmon d. Canned light tuna

a. Shark

Which of the following is a feature of butter and margarine? a. Butter is a major source of trans fatty acids b. Butter contains more saturated fat and cholesterol than margarine does c. Margarine contains approximately half as much cholesterol as butter does d. Stick margarine contains half as much trans-fatty acids as soft margarine does

b. Butter contains more saturated fat and cholesterol than margarine does

All of the following compounds may be synthesized from cholesterol EXCEPT a. bile b. glucose c. vitamin D d. sex hormones

b. Glucose

Which of the following is a common dietary saturated fatty acid? a. Oleic acid b. Stearic acid c. Linolenic acid d. Arachidonic acid

b. Stearic acid

Lipids differ in their degree of saturation or unsaturation due to their number of a. amino acids b. double bonds c. saccharide units d.peptide linkages

b. double bonds

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more a. dairy b. olive oil c. fatty fish d. grass-fed livestock

b. olive oil

Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is a. 20 d. 27 c. 34 d. 55

c. 34

What is the chemical composition of fats? a. Hexose polymers b. Glycogen granules c. Fatty acids and glycerol d. Combinations of long-chain fatty acids

c. Fatty acids and glycerol

Which of the following is the most desirable quality that fat adds to foods? a. Color b. Sweetness c. Palatability d. Hydrogenation

c. Palatability

Which of the following is characteristic of the lipase enzymes? a. Gastric lipase plays a significant role in fat digestion in adults b. Intestinal mucosal lipase is responsible for most dietary fat digestion c. Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants d. Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids

c. Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? a. Mouth b. Stomach c. Small intestine d. Large intestine

c. Small intestine

What compound is composed of 3 fatty acids and glycerol? a. Steroid b. Lecithin c. Triglyceride d. Monoglyceride

c. Triglyceride

In which form are most dietary lipids found? a. Sterols b. Glycerols c. Triglycerides d. Monoglycerides

c. Triglycerides

A low risk of cardiovascular disease correlates with high blood levels of a. triglycerides b. free fatty acids c. high-density lipoproteins d. very-low-density lipoproteins

c. high-density lipoproteins

An omega-3 fatty acid has its first double bond on the a. third carbon from the acid end b. first 3 carbons from the acid end c. third carbon from the methyl end d. first 3 carbons from the methyl end

c. third carbon from the methyl end

Approximately what percentage of the body's energy needs at rest is supplied by fat? a. 5 b. 25 c. 40 d. 60

d. 60

About how much cholesterol is synthesized by the liver every day? a. None b. A few mg c. Less than 300 mg d. At least 800 mg

d. At least 800 mg

Which of the following is an omega-3 fat? a. Acetic acid b. Palmitic acid c. Linoleic acid d. Docosahexaenoic acid

d. Docosahexaenoic acid

Which of the following describes a feature of cis-fatty acids and trans-fatty acids? a. In nature, most double bonds are trans b. Hydrogenation converts trans-fatty acids to cis-fatty acids c. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants d. In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats

d. In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats