Contemporary Nutrition 9th Edition by Gordon Wardlaw , Anne Smith - Test Bank

Contemporary Nutrition 9th Edition by Gordon Wardlaw , Anne Smith – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 05

Lipids

 

 

Fill in the Blank Questions

1. One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________.
   olestraor  
   Olean

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

2. A(n) _______________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.
   fatty acid

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

3. _______________ fatty acids contain no double bonds and remain solid at room temperature.
   Saturated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

4. Olive and canola oils contain a high percentage of ____________ fatty acids.
   monounsaturated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

5. A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end.
   omega-3or  
   omega-three

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

6. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat.
   Chylomicrons

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

7. The process of _______________ removes double bonds from fatty acids, giving the fat a more solid consistency.
   hydrogenation

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

8. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.
   triglycerideor  
   triacylglyceride  or  
   triacylglycerol  or  
   TAG

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

9. During rest and light activities, fatty acids are the main fuel for _______________.
   musclesor  
   muscle  or  
   muscle cells

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

10. In the small intestine, the pancreas secretes ____________ to digest triglycerides.
    pancreatic lipaseor  
    lipase

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

11. Most lipids are transported in the blood as part of a structure called a(n) _______________.
    lipoprotein

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

12. The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day.
    300or  
    three hundred

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

13. Of the macronutrients, ____________ is/are the most significant dietary factor(s) associated with heart disease.
    fator  
    fats  or  
    lipid  or  
    lipids

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

14. A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
    37.5%or  
    38

13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat
50 g fat x 9 kcal/g = 450 kcal from fat
450 kcal from fat / 1200 kcal = 0.375 = 37.5%

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

15. Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.
    emulsifiersor  
    emulsifier

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.08 Explain the roles of phospholipids in the body.
Section: 05.08 Phospholipids in the Body
Topic: Lipids

 

 

 

Multiple Choice Questions

16. All of the following are characteristic of cholesterol except
    A. it is used for making estrogen and testosterone.
    B. it is converted to bile.
    C. it is incorporated into cell membranes.
    D. it is an essential nutrient.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.02 Lipids: Main Types
Topic: Lipids

17. Sterols are similar to triglycerides in which of the following ways?
    A.They contain fatty acids.
    B. They contain glycerol.
    C. They usually contain three fatty acids.
    D. They do not dissolve in water.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

 

18. All of the following are true of lecithin except
    A. it is a phospholipid.
    B. the body synthesizes it.
    C. it is consumed in the diet.
    D. it has sterol-like functions.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

19. Phospholipids differ from triglycerides in which of the following ways?
    A.A compound containing phosphorus replaces at least one fatty acid.
    B. Phospholipids do not contain glycerol.
    C. Phospholipids do not contain fatty acids.
    D. A compound containing nitrogen replaces at least one fatty acid.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

20. A monounsaturated fatty acid contains
    A. no double bonds.
    B.  one double bond.
    C.  2 to 12 double bonds.
    D.  14 to 24 double bonds.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

21. In which form are most dietary lipids found?
    A.Sterols
    B. Phospholipids
    C. Triglycerides
    D. Monoglycerides

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

22. Which of the following describes a fatty acid that has one double bond?
    A.Saturated
    B. Hydrogenated
    C. Monounsaturated
    D. Polyunsaturated

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

23. A saturated fatty acid contains
    A.no double bonds.
    B. one double bond.
    C. 2 to 12 double bonds.
    D. 14 to 24 double bonds.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

24. Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?
    A.Stick margarine made with canola oil
    B. Semisolid shortening made with olive oil
    C. Soft margarine in a tub, made from corn oil
    D. Liquid, squeezable margarine, made from safflower oil

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

25. What is the composition of the triglyceride form of fats?
    A.Fatty acids, glycerol, and sterols
    B. Fatty acids, glycerol, and phosphorus
    C. Fatty acids and glycerol
    D. Fatty acids, glycerol, phosphorus, and sterols

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

26. Most fats in foods and the body are composed of
    A.glycogen and fatty acids.
    B. fatty acids and glycerol.
    C. lactic acid and glycogen.
    D. glucose and fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

27. The three-carbon structure to which fatty acids are attached in triglycerides is called
    A.glycerol.
    B. glucose.
    C. lipoprotein.
    D. sterol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

28. How many carbons do long-chain fatty acids contain?
    A.4 to 6
    B. 6 to 8
    C. 10 or more
    D. 12 or more

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

29. A diglyceride consists of
    A.2 glycerol and 1 fatty acid.
    B. 2 glucose and 1 fatty acid.
    C. 1 glucose and 2 fatty acids.
    D. 1 glycerol and 2 fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

30. Which of the following is true about cholesterol?
    A.It is an essential nutrient.
    B. It is found in plant and animal foods.
    C. It is found only in plants.
    D. It is found only in animal products.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

31. Gram for gram, which of the following contains the most cholesterol?
    A.Liver
    B. Shrimp
    C. Lard
    D. Ice cream

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

32. Which of the following is true about Olestra?
    A. It is not approved for use by the FDA.
    B.  It does provide kilocalories but not as many as fat provides.
    C.  It cannot be digested, therefore it leaves the body.
    D.  It cannot be used for frying.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

33. Hydrogenation produces what kinds of fat?
    A. High-Density Lipoprotein (HDL)
    B.  Cis fatty acids
    C.  Low-Density Lipoprotein (LDL)
    D.  Trans fatty acids

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

34. Cholesterol is found in all of the following except
    A. corn oil.
    B. cheddar cheese.
    C. sirloin steak.
    D. butter.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

35. Which of the following would be a good source of polyunsaturated fatty acids?
    A.Beef
    B. Chicken
    C. Olive oil
    D. Safflower oil

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

36. If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
    A.liquid
    B. solid
    C. rancid
    D. soft

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

37. Which of the following is not a rich source of polyunsaturated fatty acids?
    A.Corn oil
    B. Soybean oil
    C. Palm oil
    D. Safflower oil

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

38. All of the following are sources of cholesterol except
    A. butter.
    B. whole milk.
    C. turkey meat.
    D. peanut butter.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

39. Olive oil contains abundant amounts of which type of fatty acid?
    A.Saturated
    B. Monounsaturated
    C. Polyunsaturated
    D. Partially hydrogenated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

40. Triglycerides in food are said to have satiety value primarily because
    A. they are high in kilocalories.
    B.  they are readily stored in adipose tissue.
    C.  they provide bulk in foods.
    D.  they require bile to be digested.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

41. “Hidden” fat includes
    A.butter.
    B. fat in crackers and other grain products.
    C. fat around the edges of meats.
    D. mayonnaise in potato salad.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

42. The main reason for hydrogenating fats is to
    A.improve taste.
    B. change a liquid fat to a solid fat.
    C. change a solid fat to a liquid fat.
    D. improve food appearance.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

43. Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
    A.T-Bone steak
    B. Margarine
    C. Whole milk
    D. M&M candies

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

44. Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
    A. using little or no stick margarine.
    B. using tub margarines and vegetable oils.
    C. avoiding consumption of deep fried foods at quick-service restaurants.
    D. eating packaged cookies and desserts made with vegetable shortening.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

45. Which of the following is true about the fate of fatty acids after their absorption?
    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 packaged in chylomicrons.
    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 directly and then enter the blood via the aorta.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

46. When triglycerides are digested, before being absorbed, they are converted to a mixture of
    A.diglycerides and fatty acids.
    B. monoglycerides and diglycerides.
    C. monoglycerides and fatty acids.
    D. glycerol and fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

47. The major fat-digesting enzyme is
    A.salivary amylase.
    B. pepsin.
    C. gastric lipase.
    D. pancreatic lipase.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

 

48. ______ are synthesized by the liver to transport fat to the rest of the body.
    A. Chylomicrons
    B.  Low-density lipoproteins
    C.  Very-low-density lipoproteins
    D.  High-density lipoproteins

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

49. After chylomicrons leave the intestinal cells, they are transported via what system?
    A.Vascular
    B. Lymphatic
    C. Capillary
    D. Venous

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

50. Pancreatic lipase digests
    A.proteins.
    B. carbohydrates.
    C. fats.
    D. vitamins.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

 

51. After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
    A.converted to proteins.
    B. converted to glucose.
    C. reformed into triglycerides.
    D. converted to cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

52. Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?
    A.Chylomicron
    B. Low-density lipoprotein
    C. Very-low-density lipoprotein
    D. High-density lipoprotein

 

Bloom’s Level: 2. Understand
Figure: 05.13
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

53. Lipoproteins contain all of the following components except
    A. protein.
    B. cholesterol.
    C. carbohydrate.
    D. phospholipid.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

54. Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.
    A.lipoprotein
    B. pancreatic
    C. lingual
    D. lecithin

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

55. The main regulator of blood cholesterol levels is the
    A. heart.
    B.  liver.
    C.  intestine.
    D.  brain.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

56. To be transported throughout the body, fats are packaged in structures called
    A.triglycerides.
    B. phospholipids.
    C. lipoproteins.
    D. micelles.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

57. Immediately after a meal, newly absorbed dietary fats appear in the blood as
    A.high density lipoproteins.
    B. low density lipoproteins.
    C. chylomicrons.
    D. cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

58. Which of the following is true about trans fatty acids found in hydrogenated fats?
    A. When consumed, they can decrease blood clotting.
    B.  When consumed, they can raise serum LDL cholesterol.
    C.  When consumed, they can lower serum LDL cholesterol.
    D.  When consumed, they have no effect on serum cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

59. An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called
    A.linoleic acid.
    B. diglyceride.
    C. alpha-linoleic acid.
    D. cholesterol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

60. Which of the following is an essential fatty acid?
    A.Oleic
    B. Linoleic
    C. Palmitic
    D. Stearic

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

61. Which of the following contains a rich supply of omega-3 fatty acids?
    A.Broccoli
    B. Sirloin
    C. Salmon
    D. Chicken breast

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

62. Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid.
    A. Arachidonic acid (AA)
    B.  Eicosapentaenoic Acid (EPA)
    C.  Linoleic acid (LA)
    D.  Alpha-linolenic acid (ALA)

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

63. Studies of Greenland Eskimos, among others, 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 protein in fish lowers the blood cholesterol.
    B.  Fish is low in cholesterol.
    C.  Fish supplies fatty acids that decrease blood clotting.
    D.  The carbohydrate in fish lowers blood cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

64. One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is
    A. cranberries.
    B.  walnuts.
    C.  tomatoes.
    D.  avocados.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

65. The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to
    A.consume fish oil capsules daily.
    B. eat 3 to 5 servings of vegetables daily.
    C. take cod liver oil 3 times a week.
    D. eat oily fish, such as salmon, 2 times a week.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

66. The body energy that can be stored in almost unlimited amounts is
    A.glycogen.
    B. triglyceride.
    C. protein.
    D. glucose.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

67. The major function of adipose tissue is to
    A.store glycogen.
    B. store triglycerides.
    C. synthesize protein for muscle.
    D. store cholesterol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

 

68. The body stores excess protein as
    A.muscle.
    B. glucose.
    C. triglycerides.
    D. amino acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

69. Which of the following does not describe a function of fat?
    A.Adds flavor to food
    B. Carrier of fat-soluble vitamins
    C. Best source of energy for the brain
    D. Insulates and protects the body

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

70. All of the following describe the characteristics of fat cells except
    A. the number of fat cells decreases when fat is lost from the body.
    B. the storage capacity for fat depends on both fat cell number and fat cell size.
    C. the number increases when storage capacity has reached its limit.
    D. the body’s ability to store fat is limitless.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

 

71. Phospholipids are the main components of
    A. lipoproteins.
    B.  cell membranes.
    C.  plaque.
    D.  adipose cells.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.08 Explain the roles of phospholipids in the body.
Section: 05.08 Phospholipids in the Body
Topic: Lipids

72. The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kilocalories from fat.
    A. 20
    B.  25
    C.  30
    D.  35

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

73. Which of the following breakfasts has the highest fat content?
    A.2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
    B. 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
    C. 1 granola bar, 1 orange, 1 cup low-fat milk
    D. 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

74. Good suggestions for eating in a heart-healthy way would be to
    A.avoid all treats.
    B. trim fat off meat before and after cooking.
    C. use eggs liberally because they are not associated with serum cholesterol.
    D. avoid foods high in monounsaturated fat, such as olive oil.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

75. According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalories per day?
    A. 44
    B.  78
    C.  30
    D.  93

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

76. The major dietary factor to be concerned about in relation to heart disease is
    A. cholesterol.
    B.  protein.
    C.  total fat.
    D.  saturated fat.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

77. A desirable total serum cholesterol level is less than ____ milligrams per deciliter.
    A. 100
    B.  200
    C.  300
    D.  400

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

78. In terms of heart disease risk, which of the following is true?
    A. As LDL cholesterol levels increase there is a decreased risk.
    B.  As HDL cholesterol levels increase there is an increased risk.
    C.  As LDL cholesterol levels increase there is an increased risk.
    D.  As HDL cholesterol levels decrease there is a decreased risk.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

79. The plant stanols/sterols, also called phytosterols, work by
    A. reducing cholesterol absorption in the small intestine and lowering its return to the liver.
    B.  interacting with dietary fiber to bind fat in the small intestine.
    C.  decreasing the ability of cholesterol to bind to artery walls.
    D.  decreasing trans fat formation in fried foods.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

80. Which of the following is true about the use of medications that lower blood cholesterol levels?
    A.They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
    B. They should be used by anyone with a high blood cholesterol level.
    C. They have few side effects.
    D. When one takes these, dietary changes are not necessary.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

81. Cardiovascular disease risk factors include all of the following except
    A. total blood cholesterol > 200 mg/dl.
    B.  hypertension.
    C.  HDL cholesterol > 40 mg/dl.
    D.  blood triglycerides > 200 mg/dl.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: 05.05 Carrying Lipids in the Bloodstream
Section: Nutrition and Your Health
Topic: Lipids

 

 

 

Matching Questions

82. Match the following with the descriptions below

1.  Glycerol	Three-carbon alcohol used to form triglycerides	1
2.  Chylomicron	An unsaturated fatty acid with its first double bond at the third carbon atom from the methyl end	8
3.  Plaque	An unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end	15
4.  Rancid	Fatty acids that must be present in the diet to maintain health	13
5.  VLDL	Containing products of decomposed fatty acids; they yield unpleasant flavors and odors	4
6.  Emulsifier	When a chemical substance has either lost an electron or gained an oxygen	10
7.  Hydrogenation	Compound in the bloodstream containing a lipid core with a protein, phospholipid, and cholesterol shell	12
8.  Omega-3 fatty acid	Lipoprotein made in the intestine after fat absorption	2
9.  LDL	Lipoprotein that carries cholesterol and lipids newly synthesized by the liver	5
10.  Oxidized	Product of the VLDL metabolism that contains primarily cholesterol	9
11.  Trans fatty acid	Cholesterol-rich substance deposited on inner wall of blood vessels	3
12.  Lipoprotein	Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver	14
13.  Essential fatty acids	Process used to convert oils to more solid fats	7
14.  HDL	A by-product of the process called hydrogenation	11
15.  Omega-6 fatty acid	Compound that can suspend fat in water by isolating individual fat droplets	6

 

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: 05.02 Lipids: Main Types
Section: 05.05 Carrying Lipids in the Bloodstream
Section: 05.06 Essential Functions of Fatty Acids
Section: Nutrition and Your Health
Topic: Lipids