Chapter 5 Practice Quiz

What occurs first in lipid digestion in the small intestine? A. Bile acids emulsify triglycerides into aqueous digestive juices. B. lipids are packaged into chylomicrons. C. Pancreatic lipase breaks triglyceride apart into smaller molecules. D. Micelles are delivered to intestinal mucosal cells.

A. Bile acids emulsify triglycerides into aqueous digestive juices.

What lipoprotein delivers its lipid cargo to all cells in the body? A. LDL B. VLDL C. chylomicrons D. HDL

A. LDL

Which of the following is NOT true regarding lipid structures? A. Triglycerides are made up of two fatty acids and a phosphate group bound to one glycerol. B. Saturated fatty acids consist of a linked chain of carbons atoms with all remaining bonds filled with hydrogen atoms. C. Polyunsaturated fatty acids contain more than one carbon-carbon double bond. D. In an unsaturated fatty acid, a carbon-carbon double bond replaces the missing C-H bond so that each carbon still has four bonds.

A. Triglycerides are made up of two fatty acids and a phosphate group bound to one glycerol.

Which of the following foods is NOT a good source of linolenic acid? A. almonds B. walnuts C. flaxseed D. canola oil

A. almonds

Which list contains only omega-6 fatty acids? A. arachidonic acid and linoleic acid B. EPA, DHA, alpha-linolenic acid C. linoleic acid and alpha-linolenic acid D. EPA, DHA, arachidonic acid E. EPA, DHA, linoleic acid

A. arachidonic acid and linoleic acid

Which lipoprotein(s) transport(s) dietary lipids from the intestine into the blood? A. chylomicrons B. HDL and LDL C. HDL D. micelles E. LDL

A. chylomicrons

Which two lipoproteins primarily transport triglycerides? A. chylomicrons and VLDL B. LDL and HDL C. chylomicrons and HDL D. LDL and VLDL

A. chylomicrons and VLDL

Which oil provides the most saturated fatty acids? A. coconut oil B. corn oil C. flaxseed oil D. fish oil E. olive oil

A. coconut oil

Which fatty acid would be the most unstable and most prone to rancidity? A. fish oil B. coconut oil C. fully hydrogenated soybean oil D. partially hydrogenated soybean oil E. butter

A. fish oil

Which of the following is an essential fatty acid? A. linoleic acid B. arachidonic acid C. All of these are essential fatty acids. D. eicosapentaenoic acid

A. linoleic acid

What lipid can surround fat droplets and keep them stably suspended in water so that the water and fat do not separate? A. phospholipids B. cholesterol C. triglycerides D. fatty acids

A. phospholipids

The intake of what type of dietary lipid increases the risk of cardiovascular disease most severely? A. trans fats B. cholesterol C. saturated fats D. monounsaturated fats

A. trans fats

Which of the following INCORRECTLY matches the lipid with one of its primary functions in the body? A. triglycerides—a major component of cell membranes B. essential fatty acids—provide the required "parent" compounds needed to synthesize eicosanoids C. phospholipids—form the outer layer or "shell" of lipoproteins D. cholesterol—used to synthesize steroid hormones

A. triglycerides—a major component of cell membranes

Which food contains the highest amount of lipids per gram? A. vegetable oil B. nuts and seeds C. red meat D. fatty fish E. peanut butter

A. vegetable oil

Burgers and sandwiches account for _____ of saturated fats in the diets of people aged 2 and older in the United States. A. 31% B. 19% C. 25% D. 10% E. 14%

B. 19%

Why is it misleading to say that high-density lipoprotein (HDL) is "good cholesterol" and low-density lipoprotein (LDL) is "bad cholesterol"? A. Calling LDL a "bad cholesterol" is misleading because LDL can play a role in reducing inflammation and oxidation. B. Both HDL and LDL are necessary, but the ratio of LDL to HDL is a better predictor of risk for heart disease. C. Since both lipoproteins transport cholesterol, they both can raise an individual's risk of heart disease. D. Although HDL is considered the "good cholesterol," too much of it can raise the risk of heart disease.

B. Both HDL and LDL are necessary, but the ratio of LDL to HDL is a better predictor of risk for heart disease.

Which lipoprotein has the highest protein content? A. micelle B. HDL C. VLDL D. LDL E. chylomicron

B. HDL

_____ are important components of cell membranes because they are both hydrophobic and hydrophilic. A. Amino acids B. Phospholipids C. Sterols D. Fatty acids E. Triglycerides

B. Phospholipids

What do chylomicrons, very low-density lipoproteins (VLDLs), and low-density lipoproteins (LDLs) all share in common? A. All three lipoproteins originate in the liver. B. The primary function of all three lipoproteins is to transport lipids to different locations in the body. C. Chylomicrons and VLDLs transport triglycerides to cells, and LDLs transport cholesterol to cells. D. All three lipoproteins are associated with an elevated risk of heart disease. E. The major cargo of all three lipoproteins is triglyceride.

B. The primary function of all three lipoproteins is to transport lipids to different locations in the body.

Which of the following lipoproteins are made in the liver? A. chylomicrons, VLDL, and HDL chylomicrons and LDL B. VLDL and HDL C. chylomicrons and HDL D. LDL and HDL E. chylomicrons, VLDL, HDL

B. VLDL and HDL

Which are the essential fatty acids? A. arachidonic acid and EPA B. alpha-linolenic acid and linoleic acid C. EPA and DHA D. arachidonic acid and DHA E. linoleic acid and arachidonic acid

B. alpha-linolenic acid and linoleic acid

Which correctly lists the lipoproteins from the least to most dense? A. HDL, LDL, VLDL, chylomicron B. chylomicron, VLDL, LDL, HDL C. HDL, chylomicron, VLDL, LDL D. VLDL, LDL, chylomicron, HDL E. VLDL, LDL, HDL, chylomicron

B. chylomicron, VLDL, LDL, HDL

Which lipoprotein has the highest proportion of triglyceride? A. high-density lipoproteins (HDLs) B. chylomicrons C. very low-density lipoproteins (VLDLs) D. low-density lipoproteins (LDLs)

B. chylomicrons

One serving of an ice cream topping provides 40% DV for saturated fat. The ingredient list reads as follows: Sugar, corn oil, coconut oil, milk, palm oil, soy lecithin, natural and artificial flavor.Which ingredient contributes the most saturated fat? A. corn oil B. coconut oil C. palm oil D. sugar

B. coconut oil

Which fatty acid would be the most solid at room temperature? A. fish oil B. coconut oil C. olive oil D. soybean oil E. canola oil

B. coconut oil

Which oil provides the most alpha-linolenic acid? A. coconut oil B. corn oil C. olive oil D. flaxseed oil E. soybean oil

B. corn oil

Which does not contribute to triglyceride digestion? A. lipase activity in the stomach B. lipase activity in the large intestine C. bile acids D. lipase activity in the mouth E. pancreatic lipase activity in the small intestine

B. lipase activity in the large intestine

Which of these food lists would you expect to contain the most trans fatty acids? A. salad dressing with olive oil as an ingredient B. margarine with partially hydrogenated soybean oil as an ingredient C. dip made with avocado D. French fries with peanut oil as an ingredient E. crackers with corn oil as an ingredient

B. margarine with partially hydrogenated soybean oil as an ingredient

Francis's lunch is an avocado and cheese sandwich with lettuce and tomato, a mixed greens salad with a canola oil vinaigrette, and a side of onion rings (fried in corn oil). Which food in her lunch has the highest amount of saturated fatty acids? A. the onion rings B. the cheese C. the avocado Avocados are rich in monounsaturated fats. D. the canola vinaigrette

B. the cheese

Which food contains the highest amount of lipids per gram? A. red meat B. vegetable oil C. fatty fish D. peanut butter E. nuts and seeds

B. vegetable oil

Which of the following foods is highest in healthful polyunsaturated fats? A. butter B. walnuts C. avocado D. chicken

B. walnuts

According to the Acceptable Macronutrient Distribution Ranges (AMDRs), what is the maximum amount of fat in grams recommended for an 1800-kcalorie diet? A. 40 grams B. 20 grams C. 70 grams D. 78 grams

C. 70 grams

What happens after dietary fats have been packaged into chylomicrons by mucosal cells? A. Adipose and muscle tissues deplete chylomicrons of their lipid cargo. B. Lipoprotein lipase breaks down the lipid cargo, making it available to tissues. C. Chylomicrons enter the lymphatic system. D. Chylomicrons enter the blood stream.

C. Chylomicrons enter the lymphatic system.

Research suggests an association between high intake of _____ and increased cognitive decline. A. monounsaturated fat B. saturated fat C. DHA D. omega-3 fats E. EPA

C. DHA

Increased amounts of cholesterol in this lipoprotein reduce the risk of cardiovascular disease. A. LDL B. chylomicrons C. HDL D. VLDL

C. HDL

What compounds are synthesized only in the liver and are required to emulsify dietary lipids in the small intestine? A. lipoproteins B. cholesterol C. bile acids D. phospholipids

C. bile acids

Which two lipoproteins primarily transport triglycerides? A. chylomicrons and HDL B. LDL and VLDL C. chylomicrons and VLDL D. LDL and HDL

C. chylomicrons and VLDL

Which of the following lipids would NOT be found in cell membranes? A. phospholipids B. All of these are components of cell membranes. C. free fatty acids D. cholesterol

C. free fatty acids

Which is the most consumed polyunsaturated fatty acid in the American diet? A. alpha-linolenic acid B. DHA C. linoleic acid D. trans fatty acids E. arachidonic acid

C. linoleic acid

Which of the following is NOT regulated by eicosanoids? A. pain B. blood pressure C. lipid digestion D. inflammation E. blood clotting

C. lipid digestion

You are using food labels to avoid purchasing products with trans fatty acids. Which of the following would you avoid, since it is the most likely to contain trans fatty acids? A. mayonnaise B. olive oil C. margarine with partially hydrogenated vegetable oil as an ingredient D. fully hydrogenated vegetable oil E. avocadoes

C. margarine with partially hydrogenated vegetable oil as an ingredient

What structures deliver products of lipid digestion to the surface of mucosal cells in the small intestine so they can be absorbed? A. fat globules B. lipoproteins C. micelles D. oil droplets

C. micelles

Which of the following transports digested lipids and bile across digestive fluids to the surface of mucosal cells? A. HDLs B. chylomicrons C. micelles D. VLDLs E. LDLs

C. micelles

Which oil provides the most monounsaturated fatty acids? A. corn oil B. flaxseed oil C. olive oil D. coconut oil E. fish oil

C. olive oil

Which of the following INCORRECTLY pairs the type of fatty acid with foods that are significant sources of it? A. trans fats—commercial baked goods and packaged snacks B. saturated fats—animal fats C. polyunsaturated fats—tropical oils D. monounsaturated fatty acids—nuts and avocado

C. polyunsaturated fats—tropical oils

Which of the following food lists would you expect to contain the most phospholipids? A. olive oil and avocados B. cakes and frozen fries C. salad dressing and mayonnaise D. milk and cereal E. bread and lunch meats

C. salad dressing and mayonnaise

An omega-3 fatty acid has a total of 3 methyl groups. A. three double bonds. B. the first double bond at the third carbon from the carboxyl group. C. the first double bond at the third carbon from the methyl group. D. a chain length of three carbons.

C. the first double bond at the third carbon from the methyl group.

Which food combination contains cholesterol? A. French fries and garlic bread B. rice and beans C. turkey and salad D. avocado and toast E. peanut butter and jelly sandwich

C. turkey and salad

According to the Acceptable Macronutrient Distribution Ranges (AMDRs), how many calories should come from lipids for a person on a 2,000 kcal a day diet? A. 200-400 kcal B. 100-200 kcal C. 400-600 kcal D. 400-700 kcal E. 600-800 kcal

D. 400-700 kcal

Cod liver supplements commonly given to children in the 1930s to prevent a bone disorder are a good source of vitamin A. B12. B. magnesium. C. iron. D. DHA. E. saturated fat.

D. DHA.

Which of the following is NOT a characteristic of fats? A. "Fat" primarily refers to triglycerides, which make up 95% of all lipids in our foods. B. Fats contribute to the taste and texture of foods. C. Fats come from plant and animal sources. D. Fats provide 12 kcals of energy per gram.

D. Fats provide 12 kcals of energy per gram.

Which of the following is a true statement regarding triglyceride digestion? A. The majority of triglyceride digestion occurs in the stomach. B. Dietary triglycerides are emulsified only after they are digested. C. Small intestinal mucosal cells produce the lipase that performs the majority of triglyceride digestion. D. Triglycerides are digested into free fatty acids and monoglycerides by pancreatic lipase.

D. Triglycerides are digested into free fatty acids and monoglycerides by pancreatic lipase.

Which food category contributes the greatest percent of saturated fat to the U.S. diet? A. snacks and sweets B. dairy products C. pizza D. burgers and sandwiches

D. burgers and sandwiches

Research studies suggest that low levels of DHA in adults may be associated with increased risk of heart disease. A. increased risk of kidney failure. B. All of these are true. C. increased diabetes risk. D. reduced cognitive function.

D. reduced cognitive function.

What would you suggest to an individual who has had their gallbladder removed? A. reduced intake of dairy B. All of these are good suggestions C. reduced intake of omega-3 fatty acids D. reduced total fat intake E. reduced protein intake

D. reduced total fat intake

Which of the following is true about lipid digestion? A. Acidity in the stomach emulsifies lipids. B. Lipase produced in the stomach emulsifies lipids. C. Lipase produced in the mouth emulsifies lipids. D. Pancreatic lipase emulsifies lipids. E. Bile acids emulsify lipids.

E. Bile acids emulsify lipids.

_____ contribute(s) approximately 35% of the saturated fat to diets of people aged 2 and older in the United States. A. Snacks and sweets B. Protein foods C. Dairy D. Grains E. Mixed dishes

E. Mixed dishes

Why are foods high in unsaturated fats often liquid at room temperature? A. Unsaturated fatty acids are found in animal products, so they are liquid at an animal's body temperature. B. Unsaturated fatty acids have more hydrogen atoms than saturated fatty acids. C. Unsaturated fatty acids have fewer hydrogen atoms than saturated fatty acids. D. Unsaturated fatty acids are more loosely connected to the glycerol than in saturated fatty acids. E. Unsaturated fatty acids bend at the double bond and do not stack well.

E. Unsaturated fatty acids bend at the double bond and do not stack well.

Which is a precursor of bile acids? A. LDL B. pancreatic lipase C. HDL D. triglycerides E. cholesterol

E. cholesterol

Which of the following choices does NOT represent a primary source or sources of linoleic acid in the U.S. diet? A. cooking oils B. seeds C. salad dressing D. nuts E. fish and other seafood

E. fish and other seafood

Which does not play a role in transporting lipids in the body? A. micelle B. chylomicron C. LDL D. VLDL E. lipase

E. lipase

Which enzyme is responsible for breaking down triglycerides in chylomicrons as they travel through the blood? A. gastric lipase B. pancreatic lipase C. cholecystokinin D. chylomicron lipase E. lipoprotein lipase

E. lipoprotein lipase

Regular consumption of _____ is a strategy for increasing EPA and DHA concentrations in the body. A. flaxseeds B. coconut oil C. olive oil D. avocados E. salmon

E. salmon

Which oil provides the most linoleic acid? A. olive oil B. flaxseed oil C. fish oil D. coconut oil E. sunflower oil

E. sunflower oil