Ch. 5 I-Clickers and Quiz

Which statement is false? (select all that apply) a. After a meal, newly digested fat appears as LDL. b. Triglycerides synthesized by the liver are carried to other tissues by VLDL. c. LDL delivers cholesterol to body tissues/cells. d. HDL transports cholesterol from dead cells back to the liver.

a. After a meal, newly digested fat appears as LDL.

What do chylomicrons and VLDL have in common? (select all that apply) a. Both transport primarily cholesterol to cells. b. Both carry lipids derived from diet and from liver, respectively. c. Both are stripped of triglycerides by action of lipoprotein lipase.

a. Both transport primarily cholesterol to cells. b. Both carry lipids derived from diet and from liver, respectively.

Which of the following is the richest source of saturated fatty acids? (select all that apply) a. Coconut oil b. Safflower oil c. Corn oil d. Soybean oil

a. Coconut oil

Which of the below fats are polyunsaturated fats (select all that apply) a. Corn oil b. coconut oil c. Soybean oil d. Flaxseed oil e. Fish oil

a. Corn oil c. Soybean oil d. Flaxseed oil e. Fish oil

Which of the below fats are mostly polyunsaturated fats and omega 3 a. Fish oil b. coconut oil c. corn oil d. Flaxseed oil e. olive oil

a. Fish oil d. Flaxseed oil

Match each of the following terms with its description. a. Lipoprotein that picks up cholesterol from dying cells and transfers directly to the liver b. Contains primarily cholesterol c. Lipoprotein made in the intestine after fat absorption d. Lipoprotein that carries lipids newly synthesized by the liver

a. HDL b. LDL c. Chylomicron d. VLDL

Cholesterol (select all that apply) a. Is found in about every cell of our bodies b. Is supplied primarily through our diets c. Contains 9 calories per gram d. Is found in all plant foods

a. Is found in about every cell of our bodies

All of the following are characteristic of cholesterol (select all that apply) a. It is not an essential nutrient b. It is produced by the liver c. It is component of bile d. It is incorporated into cell membranes

a. It is not an essential nutrient b. It is produced by the liver c. It is component of bile d. It is incorporated into cell membranes

Which statement is TRUE? (select all that apply) a. Lipoprotein lipase removes triglycerides from chylomicrons. b. LDL delivers cholesterol to body tissues. c. HDL transports cholesterol from body tissues back to the liver. d. Dietary triglycerides are carried to other tissues by VLDL.

a. Lipoprotein lipase removes triglycerides from chylomicrons. b. LDL delivers cholesterol to body tissues. c. HDL transports cholesterol from body tissues back to the liver.

After chylomicrons leave the intestinal cells, they are transported via what system? a. Lymphatic b. Vascular c. Venous d. Capillary

a. Lymphatic

Which of the following foods is cholesterol free? (select all that apply) a. Peanut butter b. Whole milk c. Turkey (light meat) d. Butter

a. Peanut butter

Linoleic Acid and Alpha-Linolenic Acid are examples of (select all that apply) a. Polyunsaturated fatty acids b. Both Poly and Mono unsaturated fatty acids c. Essential fatty acids

a. Polyunsaturated fatty acids c. Essential fatty acids

Choose a lipid that can be synthesized by the body? (select all that apply) a. arachidonic acid b. Alpha-Linolenic acid c. Linoleic acid d. DHA e. cholesterol

a. arachidonic acid d. DHA e. cholesterol

Immediately after a meal, newly absorbed dietary fats appear in the blood as a. chylomicrons. b. very-low-density lipoproteins. c. low-density lipoproteins. d. high-density lipoproteins.

a. chylomicrons.

Bile acids function in the small intestine to: (select all that apply) a. emulsify dietary fats. b. enhance absorption of amino acids. c. protect the small intestine from enzymes. d. enhance absorption of CHO.

a. emulsify dietary fats.

Which foods are best for reducing inflammation and atherosclerosis? a. fatty fish and seafood b. olive oil and coconut oil c. phytochemicals and dietary fiber d. peanuts and cashews e. red wine and other alcoholic beverages

a. fatty fish and seafood

Which is the MOST consumed polyunsaturated fatty acid in the American diet? a. linoleic acid b. arachidonic c. DHA d. alpha-linolenic acid e. trans fatty acids

a. linoleic acid

Pair the type of fat with a correct example or description of that type of fat. a. fatty acid b. sterol c. phospholipid d. triglyceride

a. omega-6 and omega-3 b. cholesterol c. lecithin d. 3 fatty acids and 1 glycerol molecule

Dark chocolate covered nuts are considered "heart healthy" for all of the following reasons (select all that apply) a. they are a rich source of antioxidant vitamins. b. they are rich in monounsaturated fatty acids. c. they do not contain cholesterol. d. they are a rich source of phytochemicals.

a. they are a rich source of antioxidant vitamins. b. they are rich in monounsaturated fatty acids. c. they do not contain cholesterol. d. they are a rich source of phytochemicals.

Lipids are a diverse group of chemical compounds. Which of the following properties do ALL type of lipids have in common? (select all that apply) a. Liquid at room temperature b. Do not readily dissolve in water c. Semi-solid at room temperature d. Supply 4 to 9 kcalories of energy

b. Do not readily dissolve in water

The primary function of ___________ is to transport cholesterol made by the liver to cells. a. HDL b. LDL c. VLDL d. Triglycerides e. Chylomicrons

b. LDL

Which of the following is the highest source of polyunsaturated fatty acids? a. Beef b. Soybean oil c. Olive oil d. Butter e. Palm oil

b. Soybean oil

Which are the essential fatty acids? (select all that apply) a. arachidonic acid, EPA and DHA b. alpha-linolenic acid and linoleic acid c. linoleic acid and arachidonic acid d. arachidonic acid and DHA

b. alpha-linolenic acid and linoleic acid

Because beef lard is a solid at room temperature, most of its fatty acids are a. short chain fat acids and saturated. b. long chain fat acids and saturated. c. long chain fat acids and unsaturated.

b. long chain fat acids and saturated.

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature. a. liquid b. solid

b. solid

The body stores excess protein as a. glycogen b. triglycerides c. muscle d. bone marrow

b. triglycerides

The body stores excess protein as (select all that apply) a. glucose b. triglycerides c. muscle d. amino acids

b. triglycerides

What lipoprotein transports primarily triglycerides synthesized in the liver from excess dietary carbohydrate or protein? (select all that apply) a. low density lipoprotein (LDL) b. very low density lipoprotein (VLDL) c. high density lipoprotein (HDL) d. chylomicrons

b. very low density lipoprotein (VLDL)

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then blood, as part of which of the following? (select all that apply) a. HDL b. LDL c. Chylomicrons d. Cholesterol e. VLDL

c. Chylomicrons

All of the following dietary changes reduce the risk of cardiovascular disease except: (select all that apply) a. lowering trans fats to less than 1% of total calories. b. increasing fatty fish and fish oil intake. c. increasing plant sterol intake. d. increasing the omega-6 to omega-3 ratio. e. replacing saturated fats with unsaturated fatty acids.

d. increasing the omega-6 to omega-3 ratio.

All of the following are characteristics of cholesterol except a. it is a component of bile. b. it is made by the liver. c. it is incorporated into cell membranes. d. it is an essential nutrient.

d. it is an essential nutrient.

Most lipids are transported in the blood as part of a structure called a(n) a. phospholipid. b. emulsifier. c. sterol. d. lipoprotein.

d. lipoprotein.

To be transported throughout the body, fats are packaged in structures called a. Triglycerides b. Lingual lipase c. Lipids d. Lipoproteins

d. lipoproteins

Cholesterol medication called "sterols" work by (select all that apply) a. decreasing the ability of cholesterol to bind to artery walls. b. interacting with dietary protein to bind fat in the small intestine. c. decreasing trans fat formation in fried foods. d. reducing cholesterol absorption in the small intestine and inhibit its return to the liver.

d. reducing cholesterol absorption in the small intestine and inhibit its return to the liver.

During digestion, _____ lipids. (select all that apply) a. lipase produced in the mouth emulsifies long chain fatty acids b. lipase produced in the stomach emulsifies c. acidity in the stomach emulsifies d. pancreatic lipase emulsifies e. bile acids emulsify

e. bile acids emulsify

In the small intestines triglycerides are absorbed as (select all that apply) a. triglycerides b. chylomicrons c. LDL and HDL. d. eicosanoids e. monoglycerides and free fatty acids.

e. monoglycerides and free fatty acids.

Triglycerides are composed of a. lactic acid and glycogen. b. glucose and fatty acids. c. glycogen and fatty acids. d. fatty acids and glycerol.

d. fatty acids and glycerol.

Which of the following is TRUE about the fate of fatty acids after their absorption? a. Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons. b. Fatty acids of 16 or more carbons enter the blood and then the liver via the hepatic portal vein. c. Fatty acids of less than 12 carbons enter the blood and then the liver via the hepatic portal vein. d. Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

c. Fatty acids of less than 12 carbons enter the blood and then the liver via the hepatic portal vein.

Which of the following is true about the fate of fatty acids after their absorption? (select all that apply) a. Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein. b. Fatty acids of less than 12 carbons enter the lymphatic system. c. Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein. d. Fatty acids of 16 or more carbons enter the lymphatic system packaged in VLDL

c. Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.

Studies of the Greenlandic Inuit population have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed? a. The carbohydrate in fish lowers blood cholesterol. b. Fish is low in cholesterol. c. Fish supplies fatty acids that decrease blood clotting. d. The protein in fish lowers the blood cholesterol.

c. Fish supplies fatty acids that decrease blood clotting.

Short chain and medium fatty acids are packaged into a __________ and enter the ___________ after they are absorbed from the small intestine. a. HDL; lymph circulation b. Chylomicron; lymph system c. Nothing; portal circulation d. HDL; lymph system

c. Nothing; portal circulation

Which two fatty acids are structurally the same at room temperature? (select all that apply) a. Trans fatty acids & Monounsaturated b. Trans fatty acids & Polyunsaturated c. Saturated fatty acids & Trans fatty acids d. Monounsaturated & Polyunsaturated e. Saturated fatty acids & Linoleic fatty acids

c. Saturated fatty acids & Trans fatty acids d. Monounsaturated & Polyunsaturated

The main reason for hydrogenating fats is to a. improve food appearance. b. improve taste. c. change a liquid fat to a solid fat. d. change a solid fat to a liquid fat.

c. change a liquid fat to a solid fat.

Which oil provides the most linoleic acid? a. fish oil b. coconut oil c. corn oil d. olive oil e. flaxseed oil

c. corn oil

Which fatty acid would be the least resistant to rancidity (bad)? a. coconut oil b. partially hydrogenated soybean oil c. fish oil d. Lard e. fully hydrogenated soybean oil

c. fish oil

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, is a. avocados b. cranberries c. flaxseed d. tomatoes

c. flaxseed

The main regulator of blood cholesterol levels is the a. heart b. intestine c. liver d. brain e. heart

c. liver

Olive oil, canola oil, and peanut oil are the main food sources of _____________________. a. saturated fatty acids b. polyunsaturated fatty acids c. monounsaturated fatty acids

c. monounsaturated fatty acids

A(n) ________ fatty acid is a polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end. a. linoleic acid b. saturated c. omega-3 d. omega-6

c. omega-3

Studies have shown that fatty fish and fish oil intake consistently lower cardiovascular disease risk by a. reducing HDL and reducing serum total cholesterol and LDL. b. increasing serum LDL and increasing HDL. c. reducing inflammation and blood clotting. d. increasing serum HDL and increasing serum LDL and heart rate. e. increasing serum LDL, triglycerides, and total cholesterol.

c. reducing inflammation and blood clotting.

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are (select all that apply) a. reformed to proteins. b. converted to glucose. c. reformed into triglycerides. d. converted to cholesterol. e. reformed into LDL.

c. reformed into triglycerides.

The body stores excess (energy/kcals) from protein and CHO as a. muscle. b. glucose. c. triglycerides. d. glycogen.

c. triglycerides.

Bill's soccer coach takes the team out for a celebratory meal following a victory. A teammate orders French fries, noting that they must be healthy because the restaurant menu says the fries are fried in "cholesterol-free" vegetable oil. Which statement about "cholesterol-free" vegetable oil is correct? (select all that apply) a. Vegetable oil can never be cholesterol-free because all oils have cholesterol. b. Vegetable oil can be fat-free but it is never cholesterol-free. c. Only unsaturated fatty acid vegetable oil is cholesterol-free; saturated fatty acid vegetable oil does contain cholesterol. d. All vegetable oil is cholesterol-free.

d. All vegetable oil is cholesterol-free.

Which of the following oils contains the MOST polyunsaturated fatty acids? a. Canola oil b. Olive oil c. Coconut oil d. Flax-seed oil

d. Flax-seed oil

A potato chip "Nutrition Facts" label states that the chips have been deep-fried in avocado oil which fat should be the highest. a. Polyunsaturated b. Saturated c. trans fats d. Monounsaturated

d. Monounsaturated

Which of the following best describes a HDL? (select all that apply) a. Another name for a micelle produced by the digestive process. b. Produced by the intestine and distributes dietary fat to the tissues of the body. c. Produced by the liver and distributes stored fat to the tissues of the body. d. Produced by the liver and returns cholesterol to the liver.

d. Produced by the liver and returns cholesterol to the liver.

________ are synthesized by the liver to transport fat to the rest of the body. a. Low-density lipoproteins b. Chylomicrons c. High-density lipoproteins d. Very-low-density lipoproteins

d. Very-low-density lipoproteins

The liver secretes ________ to emulsify fats in the small intestine. a. lipase b. bicarbonate c. hydrochloric acid d. bile

d. bile

Choose a lipid that can be synthesized by the body. a. omega-6 fatty acid b. alpha-linolenic acid c. linolenic acid d. cholesterol

d. cholesterol

Which lipid source contains the most medium chain fatty acids? (select all that apply) a. soybean oil b. olive oil c. peanut oil d. coconut oil

d. coconut oil