The Science of Nutrition Chapter 5 Questions

48) The production of endogenous very low-density lipoproteins (VLDLs) is decreased by: A) exercise. B) simple sugars. C) extra Calories. D) dietary cholesterol.

A) exercise.

57) Which of the following is the BEST source of heart-healthy fats? A) whole milk B) cheddar cheese C) canola oil D) butter

C) canola oil

71) Diets high in plant foods will usually be lower in saturated fats than diets high in animal products.

TRUE

90) Dark green, leafy vegetables provide essential omega-3 fatty acids that help lower the risk for cardiovascular disease.

TRUE

92) Low-fat, high-carbohydrate diets can increase the risk for heart disease.

TRUE

84) Trans fatty acids raise low-density lipoprotein (LDL) cholesterol levels more than saturated fatty acids do.

TRUE

19) Why are phospholipids NOT considered to be essential nutrients? A) Our bodies manufacture phospholipids. B) Phospholipids are not naturally found in the healthy body. C) Beneficial GI bacteria produce phospholipids. D) They provide no useful function in the human body.

A) Our bodies manufacture phospholipids.

65) How do omega-3 fatty acids decrease the risk for cardiovascular disease? A) They increase levels of high-density lipoproteins (HDLs). B) They increase levels of low-density lipoproteins (LDLs). C) They increase levels of cholesterol. D) They increase levels of very-low-density lipoproteins (VLDLs).

A) They increase levels of high-density lipoproteins (HDLs).

35) The lipoprotein that transports lipids from the intestine into the bloodstream is a: A) chylomicron. B) very-low-density lipoprotein (VLDL). C) high-density lipoprotein (HDL). D) micelle.

A) chylomicron.

10) Which of the following is BEST characterized as a rich source of polyunsaturated fatty acids? A) corn oil B) coconut oil C) beef fat D) butter

A) corn oil

26) Which of the following hormones is produced from cholesterol? A) estrogen B) insulin C) epinephrine D) glucagon

A) estrogen

59) Which of the following provides both omega-3 and omega-6 fatty acids? A) flaxseed oil B) butter C) ground beef D) chicken

A) flaxseed oil

14) Which of the following ingredients would alert you to the presence of trans fatty acids in a food product? A) hydrogenated vegetable oil B) lecithin C) liquid corn oil D) vitamin E

A) hydrogenated vegetable oil

44) A blood test showed that Tom's level of low-density lipoproteins (LDLs) is 210 mg/dl. What is the potential health implication of this condition? A) increased risk of atherosclerosis B) decreased risk of atherosclerosis C) decreased production of blood cholesterol D) reduced inflammation

A) increased risk of atherosclerosis

20) Which type(s) of phospholipids act as an emulsifier? A) lecithins B) omega-3 fatty acids C) short chain fatty acids D) triglycerides

A) lecithins

29) The primary emulsifiers in bile are called: A) lecithins. B) cholecystokinin (CCK). C) bicarbonate. D) electrolytes.

A) lecithins.

34) As part of the absorption process, most digested lipids are transported to the mucosal lining of the small intestine in spherical compounds called: A) micelles. B) peptides. C) monoglycerides. D) glycerols.

A) micelles.

33) During triglyceride digestion, two fatty acids are removed and the resulting molecule is called a: A) monoacylglyceride. B) diglyceride. C) sterol. D) phospholipid.

A) monoacylglyceride.

54) A ________ fatty acid contains one double bond between carbons. A) monounsaturated B) polyunsaturated C) saturated D) sterol

A) monounsaturated

49) Which type of dietary fat is known to elevate blood cholesterol levels? A) saturated B) polyunsaturated C) monounsaturated D) docosahexaenoic acid (DHA)

A) saturated

4) A triglyceride is comprised of: A) three fatty acids and one glycerol. B) three glycerols and one fatty acid. C) three phospholipids and one glycerol. D) three glycerols and one phospholipid.

A) three fatty acids and one glycerol.

64) The Centers for Disease Control (CDC) and other health groups recommend that total daily intake of canola oil and other polyunsaturated fats make up no more than ________ of total energy intake in order to prevent or reduce the risk for heart disease. A) 7% B) 10% C) 20% D) 35%

B) 10%

66) The Acceptable Macronutrient Distribution Range (AMDR) for linoleic acid is at least what percentage of daily energy intake? A) 2 B) 5 C) 14 D) 17

B) 5

56) Why does a cis fatty acid have a kinked shape? A) Its hydrogen atoms are attached on diagonally opposite sides of the double carbon bond. B) Both hydrogen atoms are located on the same sides of the double carbon bond. C) Every one of its carbon atoms is saturated with hydrogen. D) It has only one double carbon bond.

B) Both hydrogen atoms are located on the same sides of the double carbon bond.

41) How does fat consumption relate to vitamin A, D, E, and K intake? A) These vitamins are normally highly unstable molecules and are stabilized by fatty acids. B) These vitamins require fats for their absorption and transport. C) Fats provide the energy required to move these large molecules across the intestinal wall. D) These vitamins are found only in the saturated fat found in animal sources.

B) These vitamins require fats for their absorption and transport.

51) What effect do statin drugs have on blood cholesterol? A) They raise levels of very-low-density lipoproteins (VLDLs). B) They lower levels of low-density lipoproteins (LDLs). C) They raise levels of LDLs. D) They lower levels of HDLs.

B) They lower levels of low-density lipoproteins (LDLs).

31) To facilitate the digestion of dietary fats, the gallbladder stores and releases: A) lipase. B) bile. C) hydrochloric acid. D) bicarbonate.

B) bile.

32) The primary enzyme for digesting cholesterol esters in the small intestine is called: A) amylase. B) cholesterol esterase. C) lingual lipase. D) pancreatic lipase.

B) cholesterol esterase.

15) Essential fatty acids (EFAs) are precursors needed to produce which type of biological compounds? A) enzymes B) eicosanoids C) cholesterols D) carbohydrates

B) eicosanoids

40) Which of the following triggers the breakdown of stored fat? A) lipoprotein lipase B) epinephrine C) insulin D) estrogen

B) epinephrine

62) Which of the following sources of protein includes the MOST unhealthful fats? A) poached salmon B) fried chicken C) lentils D) tempeh

B) fried chicken

46) What is the leading cause of death in the United States? A) cancer B) heart disease C) diabetes D) infection

B) heart disease

12) Diets high in trans fatty acids are MOST associated with: A) decreased cancer risk. B) increased blood cholesterol levels. C) osteoporosis. D) decreased blood glucose levels.

B) increased blood cholesterol levels.

52) What effect does exercise have on blood-cholesterol levels? A) increases total triglycerides B) increases high-density lipoprotein (HDL) cholesterol C) lowers HDL-cholesterol D) increases low-density lipoprotein (LDL)

B) increases high-density lipoprotein (HDL) cholesterol

17) The two essential fatty acids are: A) cholesterol and bile. B) linoleic and alpha-linolenic acid. C) butyric and stearic acid. D) cis and trans fat.

B) linoleic and alpha-linolenic acid.

22) Which type of essential fatty acid is MOST associated with being found in fish or fish oils? A) omega-6 B) omega-3 C) saturated D) monounsaturated

B) omega-3

36) Chylomicrons are soluble in water. Which component of their outer surface gives them this characteristic? A) triglycerides B) phospholipids and proteins C) bile D) carbohydrates

B) phospholipids and proteins

8) Which of the following fatty acids is typically solid at room temperature? A) short-chain B) saturated C) monounsaturated D) polyunsaturated

B) saturated

2) The MOST common lipids found in food are: A) sterols. B) triglycerides. C) phospholipids. D) glycerols.

B) triglycerides.

3) The body stores lipids as: A) phospholipids. B) triglycerides. C) glycerols. D) sterols.

B) triglycerides.

38) How many Calories are potentially provided by 25 grams of fat? A) 23 kilocalories B) 100 kilocalories C) 225 kilocalories D) 2,250 kilocalories

C) 225 kilocalories

39) Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. What percentage of Calories of her day's intake came from fat? A) 13% B) 15% C) 29% D) 35%

C) 29%

42) The Acceptable Macronutrient Distribution Range for fat calls for a maximum of ________ of total energy intake. A) less than 10% B) 20% C) 35% D) 50%

C) 35%

45) How are high-density lipoproteins (HDLs) related to heart health? A) HDLs increase inflammation, which restricts blood flow. B) HDLs release artery-clogging cholesterol into the blood. C) HDLs remove artery-clogging cholesterol from the blood. D) HDLs help bind cholesterol to the walls of blood vessels, restricting blood flow.

C) HDLs remove artery-clogging cholesterol from the blood.

16) Which essential fatty acid plays an important role in reducing a person's risk for heart disease? A) cholesterol B) trans fatty acid C) alpha-linolenic acid D) linoleic acid

C) alpha-linolenic acid

43) Which of the following foods is MOST likely to contain "invisible" fats? A) olive oil B) zucchini C) chocolate cake D) butter

C) chocolate cake

24) The primary form in which dietary cholesterol occurs is as: A) free cholesterol. B) phospholipid. C) cholesterol ester. D) omega-6 fatty acid.

C) cholesterol ester.

11) The process of adding hydrogen to an unsaturated fatty acid is called: A) emulsification. B) pressurization. C) hydrogenation. D) deamination.

C) hydrogenation.

63) What effect does the consumption of trans fatty acids have on a person's health? A) provides essential fatty acids that reduce inflammation B) boosts immune function C) increases risk for cardiovascular disease D) reduces risk for cardiovascular disease

C) increases risk for cardiovascular disease

6) A fatty acid comprised of a 10-carbon chain and one double bond is characterized as a: A) saturated, medium-chain fatty acid. B) saturated, long-chain fatty acid. C) monounsaturated, medium-chain fatty acid. D) monounsaturated, long-chain fatty acid.

C) monounsaturated, medium-chain fatty acid.

67) One tablespoon of fish oil, which contains more than 4 grams of alpha-linolenic fatty acid, provides: A) half the Adequate Intake (AI) of omega-3 fatty acids. B) half the AI of omega-6 fatty acids. C) more than double the AI of omega-3 fatty acids. D) more than double the AI of omega-6 fatty acids.

C) more than double the AI of omega-3 fatty acids

50) Diets high in ________ have been shown to increase blood levels of high-density lipoproteins (HDLs). A) saturated fatty acids B) trans fatty acids C) omega-3 fatty acids D) omega-6 fatty acids

C) omega-3 fatty acids

21) Which of the following is/are a critical structural component of a cell's membrane? A) estrogen B) glycerol C) phospholipids D) triglycerides

C) phospholipids

7) A fatty acid comprised of a 16-carbon chain with no points of unsaturation is called a(n): A) saturated, short-chain fatty acid. B) saturated, medium-chain fatty acid. C) saturated, long-chain fatty acid. D) unsaturated, long-chain fatty acid.

C) saturated, long-chain fatty acid.

53) A fatty acid containing the maximum amount of hydrogen atoms bound to it is called: A) monounsaturated. B) polyunsaturated. C) saturated. D) methylated.

C) saturated.

30) The vast majority of fat digestion and absorption occurs in the: A) stomach. B) liver. C) small intestine. D) large intestine.

C) small intestine.

1) Which of the following substances is classified as a lipid? A) glycogens B) cholecystokinin (CCK) C) sterols D) phosphates

C) sterols

25) Which type of lipid has as a ring structure? A) trans fatty acids B) phospholipids C) sterols D) saturated fatty acids

C) sterols

13) Which of the following statements is true about trans fatty acids? A) They are made by the body in large quantities. B) It is currently not a requirement to list their amounts on food labels. C) They decrease the risk of developing heart disease. D) They result from the hydrogenation process.

D) They result from the hydrogenation process.

37) Where in the body are the majority of triglycerides stored for future energy needs? A) lipoproteins B) beta cells of the pancreas C) liver D) adipose tissue

D) adipose tissue

23) Which of the following food item contains the highest amount of dietary cholesterol? A) steamed broccoli B) olive oil C) skim milk D) butter

D) butter

9) Which of the following foods is BEST characterized as a rich source of saturated fatty acids? A) cashew nuts B) olive oil C) canola oil D) butter

D) butter

28) Which hormone signals the gallbladder to contract? A) serotonin B) lipoprotein lipase C) insulin D) cholecystokinin (CCK)

D) cholecystokinin (CCK)

60) Which of the following is typically high in both unhealthful saturated fat and trans fatty acid? A) avocado B) olive oil C) peanut butter D) croissant

D) croissant

58) Which of the following is the BEST source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)? A) flaxseeds B) avocado C) spinach D) fish oil

D) fish oil

61) A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it is high in: A) alpha-linolenic acid. B) cis fatty acids. C) eicosanoids. D) invisible fats.

D) invisible fats.

47) High-density lipoproteins (HDLs) are so named because of their high proportion of: A) cholesterol. B) carbohydrates. C) liquid. D) protein.

D) protein.

18) Which of the following foods is the richest source of omega-3 fatty acids? A) broccoli B) sirloin steak C) tofu D) salmon

D) salmon

27) Sex hormones and adrenal hormones are substances derived from which class of lipid? A) fatty acids B) triglycerides C) phospholipids D) sterols

D) sterols

5) Triglycerides can be classified by which of the following characteristics? A) the length of the glycerol backbone B) the shape of the glycerol backbone C) whether or not it is soluble in water D) the shape, length, and saturation of the fatty acids

D) the shape, length, and saturation of the fatty acids

55) Which type of fatty acid has hydrogen atoms attached on diagonally opposite sides of a double carbon bond? A) monounsaturated B) saturated C) cis D) trans

D) trans

68) Very-low-density lipoproteins (VLDLs) are often called "good" cholesterol.

FALSE

69) Lipids are easily dissolved in water.

FALSE

70) All lipids are solid at room temperature.

FALSE

72) The COOH end of a fatty acid is called the methyl end.

FALSE

73) In a phospholipid, the heads are hydrophobic and the tails are hydrophilic.

FALSE

81) Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.

FALSE

82) Trans fatty acids are named for the location of their hydrogen atoms, which are situated next to each other on the same side of the double carbon bonds.

FALSE

83) Type 2 diabetes decreases an individual's risk for developing heart disease.

FALSE

85) Saturated fats are typically liquid at room temperature.

FALSE

86) Fat is primarily stored in the liver and muscle cells.

FALSE

87) All low-fat products are by definition also low-Calorie.

FALSE

88) Studies show that the use of fat replacers have helped to reduce obesity rates in the United States.

FALSE

91) The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL) cholesterol and increases the risk for cardiovascular disease.

FALSE

93) The typical American diet provides inadequate amounts of linoleic acid.

FALSE

94) On average, Americans consume less than the recommended amount of saturated fat.

FALSE

89) Decreasing saturated fat intake to no more than 7% of total daily Calories can reduce the risk for cardiovascular disease.

TRUE

78) People who engage in regular physical activity are more likely to have triglycerides stored in their muscle tissue

TRUE

79) Lipids are a major fuel source when we are at rest.

TRUE

80) Lipoproteins are identified based on their proportion of less-dense lipid to very-dense protein.

TRUE

74) The human body synthesizes (manufactures) cholesterol.

TRUE

75) Cholesterol is used to make sex hormones.

TRUE

76) Fat is the most energy-dense of all the macronutrients.

TRUE

77) Short- and medium-chain fatty acids are digested and transported more quickly than long-chain fatty acids.

TRUE