CH 5 Study Guide
A characteristic of lecithin supplements is they a. are mostly hydrolyzed in the intestine. b. contribute small amounts of magnesium. c. have an energy content of 4 kcalories per gram. d. contribute large amounts of omega-3 fatty acids.
a
A major cause of rancidity of lipids in foods is exposure to a. heat and oxygen. b. fluorescent lighting. c. freezer temperatures. d. enrichment additives
a
All of the following are rich sources of polyunsaturated fatty acids except a. palm oil. b. fish oils. c. soybean oil. d. safflower oil.
a
Bile is known to assist in the absorption of a. fat only. b. all nutrients. c. carbohydrate and fat only. d. carbohydrate, fat, and protein only.
a
How many double bonds are present in stearic acid? a. 0 b. 1 c. 2 d. 3
a
How many hydrogen atoms are attached to each carbon adjacent to a double bond? a. 1 b. 2 c. 4 d. 6
a
In comparison to a low-density lipoprotein, a high-density lipoprotein contains a. less lipid. b. less protein. c. more cholesterol. d. more carbohydrate
a
Lipids that are liquid at room temperature are known as a. oils. b. fats. c. omegas. d. glycerols.
a
Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from a. cis to trans. b. solid to liquid. c. covalent to ionic. d. saturated to unsaturated.
a
Spherical complexes of emulsified fats are known as a. micelles. b. chylomicrons. c. monolipomicrons. d. endogenous bilayer aggregates.
a
The food industry often carries out the process of hydrogenation on which of the following lipids? a. Corn oil b. Olive oil c. Beef tallow d. Coconut oil
a
What is a triacylglyceride? a. A triglyceride b. A phospholipid c. A partially hydrolyzed lipid d. A lipid found only in cold-water fish
a
What is the simplest 18-carbon fatty acid? a. Stearic acid b. Linoleic acid c. Palmitic acid d. Linolenic acid
a
What lipoprotein is largest in size? a. Chylomicron b. High-density lipoprotein c. Low-density lipoprotein d. Very-low-density lipoprotein
a
What term may be used to describe a substance that is hydrophobic? a. Lipophilic b. Lipophobic c. Glycerophilic d. Glycerophobic
a
What tissue contains special receptors for removing low-density lipoproteins from the circulation? a. Liver b. Adipose c. Arterial walls d. Skeletal muscle
a
Which of the following cannot be found in plants? a. Cholesterol b. Triglycerides c. Essential fatty acids d. Nonessential fatty acids
a
Which of the following is a feature of cholesterol? a. Its Daily Value is 300 mg b. Its structure is similar to that of lecithin c. Most of the body's cholesterol is found circulating in the bloodstream d. The amount consumed in the diet usually exceeds the amount synthesized in the body
a
Which of the following is a feature of cholesterol? a. Only about 10% of the body's total cholesterol is extracellular b. "Bad" cholesterol is a form of cholesterol found in plant foods c. "Good" cholesterol is a form of cholesterol found in plant foods d. Exogenous cholesterol absorption is reduced by lecithin supplements
a
Which of the following is a feature of cholesterol? a. Synthesized by the body b. No relation to heart disease c. Recommended intake is zero d. No function in the human body
a
Which of the following is a feature of choline? a. It is a part of lecithin b. It is a type of cis-fatty acid c. It is a type of trans-fatty acid d. It is attached to omega-3 fatty acids
a
Which of the following is a feature of polyunsaturated fats? a. Low melting point b. High melting point c. Solid at room temperature d. Solid at refrigerator temperature
a
Which of the following is a property of dietary lipids? a. Omega-3 fatty acids are always unsaturated b. Lipids that are solid at room temperature are classified as oils c. The fatty acids in triglycerides may be of chain length 2 to 25 carbons d. The most common fatty acid chain length in triglycerides is 10 carbons
a
Which of the following is considered a major source of polyunsaturated fat? a. Corn oil b. Palm oil c. Peanut oil d. Chicken fat
a
73. from cholesterol except a. bile. b. glucose. c. vitamin D. d. sex hormones.
b
A common feature of the plant sterols is they a. raise LDL and lower HDL. b. inhibit absorption of dietary cholesterol. c. inhibit absorption of "bad" cholesterol. d. enhance absorption of omega-3 fatty acids.
b
A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a a. diglyceride. b. triglyceride. c. phospholipid. d. monoglyceride.
b
After a meal, most of the fat that eventually empties into the blood is in the form of particles known as a. micelles. b. chylomicrons. c. low-density lipoproteins. d. very-low-density lipoproteins.
b
Among the following, which would be the least effective method to control blood cholesterol levels? a. Control body weight b. Eat more insoluble fiber c. Consume less saturated fat d. Exercise intensely and frequently
b
Approximately how many carbons are contained in a medium-chain fatty acid? a. 2-4 b. 6-10 c. 12-22 d. 24-26
b
Chylomicrons are synthesized within the a. liver. b. intestinal cells. c. lymphatic system. d. storage compartment of plant seeds.
b
In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule? a. Oxygen b. Carbon c. Glycerol d. Other hydrogens
b
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
Lipids that are solid at room temperature are known as a. oils. b. fats. c. omegas. d. glycerols.
b
What is the simplest fatty acid found in the diet? a. Oleic acid b. Acetic acid c. Linoleic acid d. Palmitic acid
b
What type of fatty acid is found in high amounts in olive oil? a. Saturated b. Monounsaturated c. Polyunsaturated d. Partially hydrogenated
b
Which of the following has the highest percentage of its fat in polyunsaturated form? a. Butter b. Corn oil c. Beef tallow d. Coconut oil
b
Which of the following is a characteristic of cholesterol? a. It is absorbed directly into the blood b. It is a precursor for bile and vitamin D synthesis c. It is not formed in the body when provided by the diet d. It is found in abundance in tropical fats such as palm oil
b
Which of the following is a common dietary saturated fatty acid? a. Oleic acid b. Stearic acid c. Linolenic acid d. Arachidonic acid
b
Which of the following is a factor that determines the hardness of a fat at a given temperature? a. Origin of the fat b. Degree of saturation c. Number of acid groups d. Number of oxygen atoms
b
Which of the following is a feature of phospholipids? a. Resistant to digestion b. Soluble in both water and fat c. Highly susceptible to oxidation d. Found naturally only in animal foods
b
Which of the following is an example of enterohepatic circulation? a. Chylomicron conversion to LDLs and HDLs b. Recycling of bile from the intestine to the liver c. Hormonal control of pancreatic digestive secretions d. Liver secretion of eicosanoids that promote absorption of eicosanoid precursors
b
Which of the following is used by the body to synthesize arachidonic acid? a. Oleic acid b. Linoleic acid c. Palmitic acid d. Linolenic acid
b
Which of the following lipoproteins contains the highest percentage of cholesterol? a. Chylomicron b. Low-density lipoprotein c. High-density lipoprotein d. Very-low-density lipoprotein
b
Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen? a. Chain length b. Number of double bonds c. Position of first saturated bond d. Size of adjacent fatty acids on the triglyceride molecule
b
Which of the following substances cannot be absorbed directly into the blood? a. Glycerol b. Long-chain fatty acids c. Short-chain fatty acids d. Medium-chain fatty acids
b
Which one of the following compounds is missing 4 or more hydrogen atoms? a. Monounsaturated fatty acid b. Polyunsaturated fatty acid c. Long-chain saturated fatty acid d. Short-chain saturated fatty acid
b
A high risk of heart attack correlates with high blood levels of a. free fatty acids. b. high-density lipoproteins. c. low-density lipoproteins. d. very low-density lipoproteins.
c
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
A person wishing to increase consumption of polyunsaturated fats should choose a. coconut oil. b. beef products. c. vegetable oils. d. dairy products.
c
A triglyceride always contains 3 a. carbons. b. glycerols. c. fatty acids. d. double bonds.
c
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
c
An important function of fat in the body is to a. build muscle tissue. b. regulate blood glucose levels. c. protect vital organs against shock. d. provide precursors for glucose synthesis.
c
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
Approximately what percentage of the lipids in foods are triglycerides? a. 5 b. 30 c. 95 d. 100
c
Each of the following may act as an emulsifier in the intestinal tract except a. lecithin. b. bile acids. c. pancreatic lipase. d. bile phospholipids.
c
In the digestion of fats, emulsifiers function as a. enzymes. b. hormones. c. detergents. d. chylomicrons.
c
In which form are most dietary lipids found? a. Sterols b. Glycerols c. Triglycerides d. Monoglycerides
c
The easiest way to increase intake of oleic acid is to consume more a. lard oil. b. corn oil. c. olive oil. d. safflower oil.
c
What compound is composed of 3 fatty acids and glycerol? a. Steroid b. Lecithin c. Triglyceride d. Monoglyceride
c
What is a conjugated linoleic acid? a. A type of cis-fatty acid b. A partially hydrogenated omega-6 lipid c. A fatty acid with the chemical make-up of linoleic acid but with a different configuration d. A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract
c
What is the approximate energy value of one teaspoon of liquid lecithin supplement? a. 0 kcal b. 2 kcal c. 45 kcal d. 200 kcal
c
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
What is the major source of "good" cholesterol? a. Fatty fish b. Fatty meat c. Endogenous synthesis d. Monounsaturated and polyunsaturated fatty acids
c
What is the major sterol in the diet? a. Palm oil b. Lecithin c. Cholesterol d. Arachidonic acid
c
What is the storage site of bile? a. Liver b. Pancreas c. Gallbladder d. Intestinal epithelial cells
c
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
When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time? a. Lard b. Peanut oil c. Soybean oil d. Coconut oil
c
Which of the following describes a fatty acid that has one double bond? a. Saturated b. Hydrogenated c. Monounsaturated d. Polyunsaturated
c
Which of the following foods contains cholesterol? a. Corn b. Olives c. Roasted turkey d. Roasted peanuts
c
Which of the following is a characteristic of lipids? a. A quick way to spoil fats is by exposure to carbon dioxide b. Typically, the shorter the carbon chain, the firmer the fat at 75° c. Corn oil and sunflower are more prone to spoilage than palm kernel oil d. Palm oil and coconut oil are very liquid due to their longer carbon chains
c
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
Which of the following is known as a tropical oil? a. Flaxseed oil b. Safflower oil c. Cocoa butter d. Conjugated linoleic acid
c
Which of the following is not a destination for cholesterol? a. Synthesized into bile b. Excreted in the feces c. Accumulates on walls of veins d. Accumulates on walls of arteries q
c
Which of the following is not a feature of the bile acids? a. Stored in the gallbladder b. Synthesized from cholesterol c. Manufactured by the gallbladder d. Released into the small intestine whenever fat is present
c
Which of the following represents a chief source of short-chain and medium-chain fatty acids? a. Fish b. Eggs c. Dairy d. Soybeans
c
lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? a. Chylomicron b. Low-density lipoprotein c. High-density lipoprotein d. Very-low density lipoprotein
c
All of the following are methods used by food processors to stabilize the lipids in food products except a. refrigeration. b. hydrogenation. c. tightly sealed packaging. d. addition of oxidizing chemicals.
d
Characteristics of hydrogenated oils include all of the following except a. they are stored in adipose tissue. b. they lower HDL and raise LDL cholesterol in the body. c. some of their fatty acids change shape from cis to trans. d. products containing them become rancid sooner, contributing to a shorter shelf life
d
How is soluble fiber in the diet thought to help lower blood cholesterol level? a. It denatures cholesterol in the stomach b. It hydrolyzes cholesterol in the intestinal tract c. It traps cholesterol in the intestinal tract and thus inhibits its absorption d. It enhances excretion of bile leading to increased cholesterol turnover
d
How much energy is contributed by one gram of lecithin in a dietary supplement? a. 0 kcal b. 4 kcal c. 7 kcal d. 9 kcal
d
The composition of lecithin could include all of the following except a. choline. b. phosphate. c. fatty acids. d magnesium.
d
What is the usual fate of dietary lecithin? a. Unabsorbed and passes out in the feces b. Absorbed intact and incorporated into tissues c. Absorbed intact and broken down by the liver d. Hydrolyzed by the intestinal enzyme lecithinase
d
What percentage of stored body fat is in the form of triglycerides? a. 2 b. 50 c. 78 d. 99
d
What type of compound is lecithin? a. Bile salt b. Glycolipid c. Lipoprotein d. Phospholipid
d
Which of the following characteristics are shared by cholesterol and lecithin? a. Both are sterols b. Both are phospholipids c. Both are essential nutrients d. Both are synthesized in the body
d
Which of the following characteristics is shared by olive oil and canola oil? a. Neither is liquid at room temperature b. Neither contains saturated fatty acids c. Both contain high levels of polyunsaturated fatty acids d. Both contain high levels of monounsaturated fatty acids
d
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
Which of the following has the highest percentage of its fat in saturated form? a. Butter b. Walnut oil c. Beef tallow d. Coconut oil
d
Which of the following is a common source of medium-chain fatty acids? a. Fish oils b. Beef products c. Vegetable oils d. Dairy products
d
Which of the following is a polyunsaturated fatty acid in foods? a. Oleic acid b. Acetic acid c. Stearic acid d. Linoleic acid
d
Which of the following is an omega-3 fat? a. Acetic acid b. Palmitic acid c. Linoleic acid d. Docosahexaenoic acid
d
Which of the following is descriptive of fatty acid configuration? a. A cis-fatty acid has an extended, linear formation b. A trans-fatty acid has a folded, U-shape formation c. Trans-fatty acids are made only from polyunsaturated fats d. Naturally occurring trans-fatty acids are found in dairy products
d
Which of the following is not a feature of lecithin? a. Widespread in foods b. Found in cell membranes c. Manufactured by the body d. Dietary supplements inhibit fat absorption
d
Which of the following lipids contain(s) saturated fat? a. Butter only b. Soybean oil only c. Cottonseed oil only d. Butter, cottonseed oil, and soybean oil
d
Which of the following lipids is an essential nutrient? a. Lecithin b. Cholesterol c. Stearic acid d. Linoleic acid
d
Which of the following provides abundant amounts of omega-3 fatty acids? a. Palm oil b. Walnut oil c. Soybean oil d. Flaxseed oil
d
Which of the following sources would yield the softest lipids at room temperature? a. Lard b. Beef c. Pork d. Safflower
d
Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods? a. Refrigeration b. Addition of BHT c. Partial hydrogenation d. Addition of phosphorus
d
Your aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about 5 points. Which of the following is the most likely explanation for this effect? a. Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol b. Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes c. Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods d. Oatmeal is high in soluble fibers that trap bile, causing the body to use more
d
