c4 Lipids

c4 Lipids

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

True / False

1. A triglyceride must contain specific combinations of fatty acids.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	The Chemist’s View of Lipids
LEARNING OBJECTIVES:	NHHC.DEBR.17.4.2 – Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.
KEYWORDS:	Bloom’s: Understand

2. High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

	a.	True
	b.	False

ANSWER:	False
REFERENCES:	Health Effects and Recommended Intakes of Fats
LEARNING OBJECTIVES:	NHHC.DEBR.17.4.4 – Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.
KEYWORDS:	Bloom’s: Understand

3. Not all fatty acids have the same cholesterol-raising effect.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	Health Effects and Recommended Intakes of Fats
LEARNING OBJECTIVES:	NHHC.DEBR.17.4.4 – Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.
KEYWORDS:	Bloom’s: Understand

4. Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	Fats in Foods
LEARNING OBJECTIVES:	NHHC.DEBR.17.4.5 – Discuss the seven functions of fats in foods.
KEYWORDS:	Bloom’s: Understand

5. It is possible to consume too little fat.

	a.	True
	b.	False

ANSWER:	True
REFERENCES:	Fats in Foods
LEARNING OBJECTIVES:	NHHC.DEBR.17.4.5 – Discuss the seven functions of fats in foods.
KEYWORDS:	Bloom’s: Remember

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