Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney - Test Bank

Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 5 – The Lipids: Triglycerides, Phospholipids and Sterols

 

Multiple Choice

 

1. Approximately what percentage of the lipids in foods are triglycerides?
2. 5
3. 30
4. 95
5. 100

ANS:  c

REF:  129

DIF:  Knowledge Level

 

2. What is the chemical composition of fats?
3. Hexose polymers
4. Glycogen granules
5. Fatty acids and glycerol
6. Combinations of long chain fatty acids

ANS:  c

REF:  129

DIF:  Knowledge Level

 

3. A compound composed of carbon, hydrogen and oxygen with three fatty acids attached to a molecule of glycerol would be known as a
4. diglyceride.
5. triglyceride.
6. phospholipid.
7. monoglyceride.

ANS:  b

REF:  129

DIF:  Knowledge Level

 

4. What compound is composed of three fatty acids and glycerol?
5. Steroid
6. Lecithin
7. Triglyceride
8. Monoglyceride

ANS:  c

REF:  129

DIF:  Knowledge Level

 

5. In which form are most dietary lipids found?
6. Sterols
7. Glycerols
8. Triglycerides
9. Monoglycerides

ANS:  c

REF:  129

DIF:  Knowledge Level

 

 

6. What percentage of stored body fat is in the form of triglycerides?
7. 2
8. 50
9. 78
10. 99

ANS:  d

REF:  129

DIF:  Knowledge Level

 

7. Which of the following is a property of dietary lipids?
8. Omega-3 fatty acids are always unsaturated
9. Lipids that are solid at room temperature are classified as oils
10. The fatty acids in triglycerides may be of chain length 2 to 25 carbons
11. The most common fatty acid chain length in triglycerides is 10 carbons

ANS:  a

REF:  129

DIF:  Knowledge Level

 

8. What is the simplest 18-carbon fatty acid?
9. Stearic acid
10. Linoleic acid
11. Palmitic acid
12. Linolenic acid

ANS:  a

REF:  130

DIF:  Knowledge Level

 

9. Which of the following represents a chief source of short-chain and medium-chain fatty acids?
10. Fish
11. Eggs
12. Dairy
13. Soybeans

ANS:  c

REF:  130

DIF:  Knowledge Level

 

10. How many hydrogen atoms are attached to each carbon adjacent to a double bond?
11. 1
12. 2
13. 4
14. 6

ANS:  a

REF:  130

DIF:  Knowledge Level

 

11. What is the simplest fatty acid found in the diet?
12. Oleic acid
13. Acetic acid
14. Linoleic acid
15. Palmitic acid

ANS:  b

REF:  130

DIF:  Knowledge Level

 

12. Lipids differ in their degree of saturation or unsaturation due to their number of
13. amino acids.
14. double bonds.
15. saccharide units.
16. peptide linkages.

ANS:  b

REF:  130

DIF:  Knowledge Level

 

13. Which of the following is a common dietary saturated fatty acid?
14. Oleic acid
15. Stearic acid
16. Linolenic acid
17. Arachidonic acid

ANS:  b

REF:  130

DIF:  Knowledge Level

 

14. Approximately how many carbons are contained in a medium-chain fatty acid?
15. 2–4
16. 6–10
17. 12–22
18. 24–26

ANS:  b

REF:  130

DIF:  Knowledge Level

 

15. Which of the following is a common source of medium-chain fatty acids?
16. Fish oils
17. Beef products
18. Vegetable oils
19. Dairy products

ANS:  d

REF:  130

DIF:  Application Level

 

16. Which of the following describes a fatty acid that has one double bond?
17. Saturated
18. Hydrogenated
19. Monounsaturated
20. Polyunsaturated

ANS:  c

REF:  131

DIF:  Knowledge Level

 

17. What type of fatty acid is found in high amounts in olive oil?
18. Saturated
19. Monounsaturated
20. Polyunsaturated
21. Partially hydrogenated

 

ANS:  b

REF:  131

DIF:  Knowledge Level

 

18. Which one of the following compounds is missing 4 or more hydrogen atoms?
19. Monounsaturated fatty acid
20. Polyunsaturated fatty acid
21. Long-chain saturated fatty acid
22. Short-chain saturated fatty acid

ANS:  b

REF:  131

DIF:  Knowledge Level

 

19. Which of the following is a polyunsaturated fatty acid in foods?
20. Oleic acid
21. Acetic acid
22. Stearic acid
23. Linoleic acid

ANS:  d

REF:  131

DIF:  Knowledge Level

 

20. An omega-3 fatty acid has its first double bond on the
21. third carbon from the acid end.
22. first 3 carbons from the acid end.
23. third carbon from the methyl end.
24. first 3 carbons from the methyl end.

ANS:  c

REF:  131

DIF:  Knowledge Level

 

21. Which of the following is known as a tropical oil?
22. Flaxseed oil
23. Safflower oil
24. Cocoa butter
25. Conjugated linoleic acid

ANS:  c

REF:  133

DIF:  Knowledge Level

 

22. What is a triacylglyceride?
23. A triglyceride
24. A phospholipid
25. A partially hydrolysed lipid
26. A lipid found only in cold-water fish

ANS:  a

REF:  132

DIF:  Knowledge Level

 

 

23. Which of the following is a feature of polyunsaturated fats?
24. Low melting point
25. High melting point
26. Solid at room temperature
27. Solid at refrigerator temperature

ANS:  a

REF:  133

DIF:  Application Level

 

24. Which of the following is a factor that determines the hardness of a fat at a given temperature?
25. Origin of the fat
26. Degree of saturation
27. Number of acid groups
28. Number of oxygen atoms

ANS:  b

REF:  133

DIF:  Application Level

 

25. Which of the following sources would yield the softest lipids at room temperature?
26. Lard
27. Beef
28. Pork
29. Safflower

ANS:  d

REF:  133–144

DIF:  Application Level

 

26. All of the following are rich sources of polyunsaturated fatty acids except
27. palm oil.
28. fish oils.
29. soybean oil.
30. safflower oil.

ANS:  a

REF:  134

DIF:  Application Level

 

27. A major cause of rancidity of lipids in foods is exposure to
28. heat and oxygen.
29. fluorescent lighting.
30. freezer temperatures.
31. enrichment additives.

ANS:  a

REF:  133

DIF:  Application Level

 

28. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?
29. Lard
30. Peanut oil
31. Soybean oil
32. Coconut oil

 

ANS:  c

REF:  134

DIF:  Application Level

 

29. Characteristics of hydrogenated oils include all of the following except
30. they are stored in adipose tissue.
31. they lower HDL and raise LDL cholesterol in the body.
32. some of their fatty acids change shape from cis to trans.
33. products containing them become rancid sooner, contributing to a shorter shelf life.

ANS:  d

REF:  134

DIF:  Application Level

 

30. All of the following are methods used by food processors to stabilise the lipids in food products except
31. refrigeration.
32. hydrogenation.
33. tightly sealed packaging.
34. addition of oxidising chemicals.

ANS:  d

REF:  134

DIF:  Application Level

 

31. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
32. Chain length
33. Number of double bonds
34. Position of first saturated bond
35. Size of adjacent fatty acids on the triglyceride molecule

ANS:  b

REF:  133–134

DIF:  Application Level

 

32. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from
33. cis to trans.
34. solid to liquid.
35. covalent to ionic.
36. saturated to unsaturated.

ANS:  a

REF:  134

DIF:  Application Level

 

33. Which of the following is descriptive of fatty acid configuration?
34. A cis-fatty acid has an extended, linear formation
35. A trans-fatty acid has a folded, U-shape formation
36. Trans-fatty acids are made only from polyunsaturated fats
37. Naturally occurring trans-fatty acids are found in dairy products

ANS:  d

REF:  134

DIF:  Knowledge Level

 

 

34. In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?
35. Oxygen
36. Carbon
37. Glycerol
38. Other hydrogens

ANS:  b

REF:  134

DIF:  Application Level

 

35. Which of the following has the highest percentage of its fat in saturated form?
36. Butter
37. Walnut oil
38. Beef tallow
39. Coconut oil

ANS:  d

REF:  133–134

DIF:  Knowledge Level

 

36. Which of the following has the highest percentage of its fat in polyunsaturated form?
37. Butter
38. Corn oil
39. Beef tallow
40. Coconut oil

ANS:  b

REF:  134

DIF:  Application Level

 

37. Which of the following is considered a major source of polyunsaturated fat?
38. Corn oil
39. Palm oil
40. Peanut oil
41. Chicken fat

ANS:  a

REF:  134

DIF:  Knowledge Level

 

38. Which of the following characteristics is shared by olive oil and canola oil?
39. Neither is liquid at room temperature
40. Neither contains saturated fatty acids
41. Both contain high levels of polyunsaturated fatty acids
42. Both contain high levels of monounsaturated fatty acids

ANS:  d

REF:  134

DIF:  Application Level

 

39. Which of the following describes a feature of cis-fatty acids and trans-fatty acids?
40. In nature, most double bonds are trans
41. Hydrogenation converts trans-fatty acids to cis-fatty acids
42. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants
43. In the body, trans-fatty acids are metabolised more like saturated fats than like unsaturated fats

ANS:  d

REF:  134

DIF:  Knowledge Level

 

40. Which of the following is a feature of phospholipids?
41. Resistant to digestion
42. Soluble in both water and fat
43. Highly susceptible to oxidation
44. Found naturally only in animal foods

ANS:  b

REF:  136

DIF:  Knowledge Level

 

41. The composition of lecithin could include all of the following except
42. choline.
43. phosphate.
44. fatty acids.

d      magnesium.

ANS:  d

REF:  136

DIF:  Knowledge Level

 

42. What type of compound is lecithin?
43. Bile salt
44. Glycolipid
45. Lipoprotein
46. Phospholipid

ANS:  d

REF:  136

DIF:  Knowledge Level

 

43. What is the usual fate of dietary lecithin?
44. Unabsorbed and passes out in the feces
45. Absorbed intact and incorporated into tissues
46. Absorbed intact and broken down by the liver
47. Hydrolysed by the intestinal enzyme lecithinase

ANS:  d

REF:  137

DIF:  Application Level

 

44. Which of the following is a feature of choline?
45. It is a part of lecithin
46. It is a type of cis-fatty acid
47. It is a type of trans-fatty acid
48. It is attached to omega-3 fatty acids

ANS:  a

REF:  136

DIF:  Knowledge Level

 

45. A characteristic of lecithin supplements is they
46. are hydrolysed in the intestine.
47. have an energy content of 16 kilojoules per gram.
48. contribute small amounts of magnesium.
49. contribute large amounts of omega-3 fatty acids.

 

ANS:  a

REF:  137

DIF:  Knowledge Level

 

46. Which of the following is not a feature of lecithin?
47. Widespread in foods
48. Found in cell membranes
49. Manufactured by the body
50. Dietary supplements inhibit fat absorption

ANS:  d

REF:  136–137

DIF:  Knowledge Level

 

47. Each of the following may act as an emulsifier in the intestinal tract except
48. lecithin.
49. bile acids.
50. pancreatic lipase.
51. bile phospholipids.

ANS:  c

REF:  136–137

DIF:  Application Level

 

48. How much energy is contributed by one gram of lecithin in a dietary supplement?
49. 0 kJ
50. 17 kJ
51. 29 kJ
52. 37 kJ

ANS:  d

REF:  137

DIF:  Application Level

 

49. What is the major sterol in the diet?
50. Palm oil
51. Lecithin
52. Cholesterol
53. Arachidonic acid

ANS:  c

REF:  137

DIF:  Knowledge Level

 

50. Which of the following foods contains cholesterol?
51. Corn
52. Olives
53. Roasted turkey
54. Roasted peanuts

ANS:  c

REF:  137

DIF:  Application Level

 

 

51. What is the major source of ‘good’ cholesterol?
52. Fatty fish
53. Fatty meat
54. Endogenous synthesis
55. Monounsaturated and polyunsaturated fatty acids

ANS:  c

REF:  137

DIF: Application Level

 

52. A common feature of the plant sterols is they
53. raise LDH and lower HDL.
54. inhibit absorption of dietary cholesterol.
55. inhibit absorption of ‘bad’ cholesterol.
56. enhance absorption of omega-3 fatty acids.

ANS:  b

REF:  137

DIF:  Knowledge Level

 

53. Which of the following cannot be found in plants?
54. Cholesterol
55. Triglycerides
56. Essential fatty acids
57. Nonessential fatty acids

ANS:  a

REF:  137

DIF:  Application Level

 

54. Which of the following is not a destination for cholesterol?
55. Synthesised into bile
56. Excreted in the faeces
57. Accumulates on walls of veins
58. Accumulates on walls of arteries

ANS:  c

REF:  137

DIF:  Application Level

 

55. Which of the following is a feature of cholesterol?
56. Synthesised by the body
57. No relation to heart disease
58. Recommended intake is zero
59. No function in the human body

ANS:  a

REF:  137

DIF:  Knowledge Level

 

56. Which of the following is a feature of cholesterol?
57. Only about 10% of the body’s total cholesterol is extracellular
58. ‘Bad’ cholesterol is a form of cholesterol found in plant foods
59. ‘Good’ cholesterol is a form of cholesterol found in plant foods
60. Exogenous cholesterol absorption is reduced by lecithin supplements

ANS:  a

REF:  137

DIF:  Knowledge Level

 

57. Which of the following is a characteristic of cholesterol?
58. It is absorbed directly into the blood
59. It is a precursor for bile and vitamin D synthesis
60. It is not formed in the body when provided by the diet
61. It is found in abundance in tropical fats such as palm oil

ANS:  b

REF:  137

DIF:  Knowledge Level

 

58. All of the following compounds may be synthesised from cholesterol except
59. bile.
60. glucose.
61. vitamin D.
62. sex hormones.

ANS:  b

REF:  137

DIF:  Knowledge Level

 

59. What term may be used to describe a substance that is hydrophobic?
60. Lipophilic
61. Lipophobic
62. Glycerophilic
63. Glycerophobic

ANS:  a

REF:  138

DIF:  Knowledge Level

 

60. Which of the following characteristics are shared by cholesterol and lecithin?
61. Both are sterols
62. Both are phospholipids
63. Both are essential nutrients
64. Both are synthesised in the body

ANS:  d

REF:  136–137

DIF:  Application Level

 

61. Which of the following is characteristic of the lipase enzymes?
62. Gastric lipase plays a significant role in fat digestion in adults
63. Intestinal mucosal lipase is responsible for most dietary fat digestion
64. Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants
65. Pancreatic lipase hydrolyses most dietary triglycerides completely to glycerol and free fatty acids

ANS:  c

REF:  138–139

DIF:  Knowledge Level

 

62. Chylomicrons are synthesised within the
63. liver.
64. intestinal cells.
65. lymphatic system.
66. storage compartment of plant seeds.

 

ANS:  b

REF:  141–144

DIF:  Knowledge Level

 

63. How is soluble fibre in the diet thought to help lower blood cholesterol level?
64. It denatures cholesterol in the stomach
65. It hydrolyses cholesterol in the intestinal tract
66. It traps cholesterol in the intestinal tract and thus inhibits its absorption
67. It enhances excretion of bile leading to increased cholesterol turnover

ANS:  d

REF:  140–141

DIF:  Application Level

 

64. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
65. Mouth
66. Stomach
67. Small intestine
68. Large intestine

ANS:  c

REF:  140

DIF:  Knowledge Level

 

65. Which of the following is not a feature of the bile acids?
66. Stored in the gallbladder
67. Synthesised from cholesterol
68. Manufactured by the gallbladder
69. Released into the small intestine whenever fat is present

ANS:  c

REF:  140–141

DIF:  Knowledge Level

 

66. Bile is known to assist in the absorption of
67. fat only.
68. all nutrients.
69. carbohydrate and fat only.
70. carbohydrate, fat and protein only.

ANS:  a

REF:  140–141

DIF:  Knowledge Level

 

67. What is the storage site of bile?
68. Liver
69. Pancreas
70. Gallbladder
71. Intestinal epithelial cells

ANS:  c

REF:  140–141

DIF:  Knowledge Level

 

 

68. Spherical complexes of emulsified fats are known as
69. micelles.
70. chylomicrons.
71. monolipomicrons.
72. endogenous bilayer aggregates.

ANS:  a

REF:  141–142

DIF:  Knowledge Level

 

69. Which of the following substances cannot be absorbed directly into the blood?
70. Glycerol
71. Long-chain fatty acids
72. Short-chain fatty acids
73. Medium-chain fatty acids

ANS:  b

REF:  141–142

DIF:  Application Level

 

70. After a meal, most of the fat that eventually empties into the blood is in the form of particles known as
71. micelles.
72. chylomicrons.
73. low-density lipoproteins.
74. very-low-density lipoproteins.

ANS:  b

REF:  141–142

DIF:  Knowledge Level

 

71. Your Aunty Marie has a family history of heart disease. She decides to begin eating a bowl of porridge 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?
72. Porridge is a low-fat food and inhibits the body’s synthesis of cholesterol
73. Porridge is high in complex fibres that inhibit cholesterol-synthesising enzymes
74. Porridge consumed on a regular basis suppresses the craving for high-cholesterol foods
75. Porridge is high in soluble fibres that trap bile, causing the body to use more cholesterol for bile replacement

ANS:  d

REF:  141–142

DIF:  Application Level

 

72. In the digestion of fats, emulsifiers function as
73. enzymes.
74. hormones.
75. detergents.
76. chylomicrons.

ANS:  c

REF:  141–142

DIF:  Knowledge Level

 

73. What lipoprotein is largest in size?
74. Chylomicron
75. High-density lipoprotein
76. Low-density lipoprotein
77. Very-low-density lipoprotein

 

ANS:  a

REF:  141–142

DIF:  Knowledge Level

 

74. Which of the following is an example of enterohepatic circulation?
75. Chylomicron conversion to LDLs and HDLs
76. Recycling of bile from the intestine to the liver
77. Hormonal control of pancreatic digestive secretions
78. Liver secretion of eicosanoids that promote absorption of eicosanoid precursors

ANS:  a

REF:  141–142

DIF:  Knowledge Level

 

75. In comparison to a low-density lipoprotein, a high-density lipoprotein contains
76. less lipid.
77. less protein.
78. more cholesterol.
79. more carbohydrate.

ANS:  a

REF:  143–144

DIF:  Application Level

 

76. Among the following, which would be the least effective method to control blood cholesterol levels?
77. Control body weight
78. Eat more insoluble fibre
79. Consume less saturated fat
80. Exercise intensely and frequently

ANS:  b

REF:  143–144

DIF:  Application Level

 

77. What tissue contains special receptors for removing low-density lipoproteins from the circulation?
78. Liver
79. Adipose
80. Arterial walls
81. Skeletal muscle

ANS:  a

REF:  143–144

DIF:  Knowledge Level

 

78. A high risk of heart attack correlates with high blood levels of
79. free fatty acids.
80. high-density lipoproteins.
81. low-density lipoproteins.
82. very low-density lipoproteins.

ANS:  c

REF:  143–144

DIF:  Knowledge Level

 

 

79. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?
80. Chylomicron
81. Low-density lipoprotein
82. High-density lipoprotein
83. Very-low density lipoprotein

ANS:  c

REF:  143–144

DIF:  Knowledge Level

 

80. A low risk of cardiovascular disease correlates with high blood levels of
81. triglycerides.
82. free fatty acids.
83. high-density lipoproteins.
84. very-low-density lipoproteins.

ANS:  c

REF:  143–144

DIF:  Knowledge Level

 

81. Which of the following lipoproteins contains the highest percentage of cholesterol?
82. Chylomicron
83. Low-density lipoprotein
84. High-density lipoprotein
85. Very-low-density lipoprotein

ANS:  b

REF:  143–144

DIF:  Knowledge Level

 

82. An important function of fat in the body is to
83. build muscle tissue.
84. regulate blood glucose levels.
85. protect vital organs against shock.
86. provide precursors for glucose synthesis.

ANS:  c

REF:  145–146

DIF:  Knowledge Level

 

83. Which of the following lipids is an essential nutrient?
84. Lecithin
85. Cholesterol
86. Stearic acid
87. Linoleic acid

ANS:  d

REF:  145–146

DIF:  Knowledge Level

 

84. Which of the following is used by the body to synthesise arachidonic acid?
85. Oleic acid
86. Linoleic acid
87. Palmitic acid
88. Linolenic acid

ANS:  b

REF:  146

DIF:  Knowledge Level

 

85. Which of the following is an omega-3 fat?
86. Acetic acid
87. Palmitic acid
88. Linoleic acid
89. Docosahexaenoic acid

ANS:  d

REF:  145–146

DIF:  Knowledge Level

 

86. What are the building blocks in the body’s synthesis and elongation of fatty acids?
87. 1-carbon fragments
88. 2-carbon fragments
89. 4-carbon fragments
90. 7-carbon fragments

ANS:  b

REF:  145–146

DIF:  Knowledge Level

 

87. What is the immediate precursor for the eicosanoids?
88. Glucose
89. Hormones
90. Fatty acids
91. Cholesterol

ANS:  c

REF:  145–146

DIF:  Knowledge Level

 

88. Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of
89. arachidonic acid.
90. certain eicosanoids.
91. certain saturated fatty acids.
92. certain unsaturated fatty acids.

ANS:  b

REF:  146

DIF:  Application Level

 

89. Which of the following foods provide essential fatty acids?
90. Fish only
91. Beef only
92. Plants only
93. Fish, beef and plants

ANS:  d

REF:  145

DIF:  Application Level

 

90. What are the precursors for synthesis of the eicosanoids?
91. Steroids
92. Short-chain fatty acids
93. Medium-chain saturated fatty acids
94. Long-chain polyunsaturated fatty acids

 

ANS:  d

REF:  146

DIF:  Knowledge Level

 

91. Which of the following is a feature of adipose cell lipoprotein lipase?
92. The enzyme’s activity is reduced by high-fat diets
93. The enzyme’s activity is increased by signals from epinephrine and glucagon
94. The enzyme works to promote uptake of circulating triglycerides into storage triglycerides
95. The enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream

ANS:  c

REF:  147–148

DIF:  Knowledge Level

 

92. What is the function of lipoprotein lipase?
93. Synthesises lipoproteins in liver cells
94. Synthesises triglycerides in adipose cells
95. Assembles lipid particles into chylomicrons
96. Hydrolyses blood triglycerides for uptake into cells

ANS:  d

REF:  147–148

DIF:  Knowledge Level

 

93. Which of the following is a feature of fat metabolism?
94. Cholesterol is stored primarily on the surface of veins
95. High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells
96. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells
97. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids and glycerol prior to uptake by the adipose cells

ANS:  d

REF:  147–148

DIF:  Knowledge Level

 

94. What is the highest total blood cholesterol concentration (mmol/L) that falls within the desirable range?
95. 2
96. 4
97. 8
98. 15

ANS:  c

REF:  148

DIF:  Knowledge Level

 

95. What is the highest blood triglyceride concentration (mmol/L10) that falls within the desirable range?
96. 2
97. 4
98. 8
99. 15

ANS:  a

REF:  148

DIF:  Knowledge Level

 

 

96. What nutrient is used to form ketones?
97. Fat
98. Protein
99. Simple carbohydrates
100. Complex carbohydrates

ANS:  a

REF:  148

DIF:  Knowledge Level

 

97. What is the function of adipose cell hormone-sensitive lipase?
98. Hydrolyses hormones involved in fat breakdown
99. Synthesises new adipose cells from simple fatty acids
100. Hydrolyses triglycerides to provide fatty acids for other cells
101. Synthesises long-chain fatty acids to provide precursors for other cells

ANS:  c

REF:  147–148

DIF:  Knowledge Level

 

98. Approximately what percentage of the body’s energy needs at rest is supplied by fat?
99. 5
100. 25
101. 40
102. 60

ANS:  d

REF:  147

DIF:  Knowledge Level

 

99. The results of blood tests that reveal a person’s total cholesterol and triglycerides are called a
100. lipid profile.
101. circulating fat count.
102. personal lipids count.
103. degenerative disease assessment.

ANS:  a

REF:  148

DIF:  Knowledge Level

 

100. Which of the following is a feature of fat intake and health?
101. Intake of saturated fat raises blood cholesterol more than intake of cholesterol
102. High intakes of fish oil lower bleeding time and improve diabetes and wound healing
103. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels
104. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels

ANS:  a

REF:  149

DIF:  Knowledge Level

 

101. Which of the following is a feature of butter and margarine?
102. Butter is a major source of trans fatty acids
103. Butter contains more saturated fat and cholesterol than margarine does
104. Margarine contains approximately half as much cholesterol as butter does
105. Stick margarine contains half as much trans-fatty acids as soft margarine does

ANS:  b

REF:  149

DIF:  Knowledge Level

 

102. Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?
103. Lauric
104. Stearic
105. Myristic
106. Palmitic

ANS:  b

REF:  149

DIF:  Knowledge Level

 

103. Which of the following is a characteristic of the blood cholesterol level?
104. The desirable upper range is 10 mmol/L
105. It can be reduced by increasing dietary intake of insoluble fibre
106. It can be lowered by increasing dietary intake of trans-fat
107. It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol

ANS:  d

REF:  149

DIF:  Knowledge Level

 

104. The approximate daily trans-fatty acid intake in Australia and New Zealand is between?
105. 5 and 10 grams per day
106. 7 and 10 grams per day
107. 1.2 and 2 grams per day
108. 2.5 and 5.5 grams per day

ANS:  c

REF:  157

DIF:  Knowledge Level

 

105. Which of the following contains the least cholesterol per serving?
106. Steamed fish
107. Steamed corn
108. Poached chicken
109. Very lean grilled steak

ANS:  b

REF:  149–150

DIF:  Application Level

 

106. Important factors in the selection of a margarine product include all of the following except
107. it should be trans fat free.
108. it should be soft instead of hard.
109. it should contain primarily omega-3 fatty acids.
110. it should list liquid vegetable oil as the first ingredient.

ANS:  c

REF:  149–150

DIF:  Application Level

 

107. Your roommate Bob has just come back from the doctor where he was subjected to a blood lipid profile analysis. The doctor provided him with dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis?
108. Low LDL and high HDL
109. Low HDL and high LDL
110. Low DLD and high DHD
111. Low LDH and low HDL

ANS:  b

REF:  148–149

DIF:  Application Level

 

108. Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?
109. Butter
110. Canola oil
111. Coconut oil
112. Stick margarine

ANS:  b

REF:  149–150

DIF:  Application Level

 

109. Each of the following is known to be linked to excessive intake of fats except
110. cancer.
111. obesity.
112. diabetes.
113. lactose intolerance.

ANS:  d

REF:  148–152

DIF:  Knowledge Level

 

110. Which of the following foods contains the least amount of cholesterol per serving?
111. Cod
112. Butter
113. Prawns
114. Ham

ANS:  b

REF:  150

DIF:  Knowledge Level

 

111. When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?
112. Oleic acid
113. Stearic acid
114. Arachidonic acid
115. Eicosapentaenoic acid

ANS:  d

REF:  150–151

DIF:  Knowledge Level

 

112. Approximately how many milligrams of cholesterol are found in an egg?
113. 100
114. 200
115. 300
116. 450

ANS:  b

REF:  150

DIF:  Knowledge Level

 

113. Studies show that regular consumption of fatty fish leads to
114. lower blood pressure.
115. higher blood cholesterol.
116. greater tendency of the blood to clot.
117. decreased storage of omega-3 fatty acids.

ANS:  b

REF:  150–151

DIF:  Knowledge Level

 

114. Which of the following is a characteristic of eggs in nutrition?
115. The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil
116. The amount of cholesterol in one egg is about the same as in one serving of ice cream
117. Consumption of one egg per day by most people is not considered detrimental
118. The cholesterol is found in approximately equal amounts in the yolk and the white (albumin)

ANS:  c

REF:  150

DIF:  Knowledge Level

 

115. Which of the following is a feature of the lipid content of foods?
116. Omega-3 fats are found in fish
117. Cholesterol is found in peanuts
118. Essential fatty acids are found in olestra
119. Low-density lipoproteins are found in coconut oil

ANS:  a

REF:  150–151

DIF:  Knowledge Level

 

116. Which of the following vegetable oils is a good source of omega-3 fatty acids?
117. Corn
118. Canola
119. Sesame
120. Coconut

ANS:  b

REF:  150–151

DIF:  Knowledge Level

 

117. Ronnie eats a fairly balanced diet, but wants to include a good source of omega-3 fats. Which of the following should be your recommendation?
118. Eggs
119. Salmon
120. Low fat cheeses
121. Lean chicken breast

ANS:  b

REF: 151

DIF:  Application Level

 

 

118. A meal contains the following amounts of long-chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3 g arachidonic acid. What is the approximate ratio of omega-6 to omega-3 fatty acids?
119. 0.4
120. 1.0
121. 1.6
122. 2.4

ANS:  c

REF:  151

DIF:  Application Level

 

119. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume
120. eggs and milk.
121. canola oil and walnuts.
122. safflower oil margarine.
123. corn oil and sunflower oil.

ANS:  b

REF:  151

DIF:  Application Level

 

120. A person who regularly consumes fish such as shark, marlin and swordfish is at risk for ingesting potentially toxic amounts of
121. EPA.
122. DHA.
123. mercury.
124. cadmium.

ANS:  c

REF:  151

DIF:  Application Level

 

121. Which of the following is a characteristic of fish consumption?
122. Fish is a good source of iron
123. Fatty fish contain the highest amounts of omega-3 fatty acids
124. The minimum intake to gain any benefit is three servings per week
125. Even fried fish from fast-food restaurants provide a favourable balance of omega-6 and omega-3 fats

ANS:  b

REF:  151

DIF:  Knowledge Level

 

122. High intake of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except
123. poor wound healing.
124. higher LDL cholesterol.
125. suppressed immune function.
126. inflammation of the pancreas.

ANS:  d

REF:  151

DIF:  Knowledge Level

 

 

123. Which of the following is a good source of eicosapentaenoic acid?
124. Tuna
125. Butter
126. Salad oil
127. Shortening

ANS:  a

REF:  151

DIF:  Application Level

 

124. To achieve a dietary balance of omega-3 and omega-6 fatty acids, what is the recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega-6 fats?
125. 5
126. 10
127. 20
128. 30

ANS:  a

REF:  151

DIF:  Application Level

 

125. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed
126. eicosanoids.
127. linolenic acid.
128. docosahexaenoic acid.
129. eicosapentaenoic acid.

ANS:  b

REF:  151

DIF:  Application Level

 

126. All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except
127. tuna.
128. salmon.
129. human milk.
130. soybean oil.

ANS:  d

REF:  151

DIF:  Knowledge Level

 

127. Which of the following describes a recognised relationship between dietary fat and cancer?
128. Dietary fat initiates rather than promotes cancer formation
129. High saturated fat intake may raise the risk for prostate cancer
130. High intakes of omega-3 fatty acids promote cancer development in animals
131. The evidence linking fat intake with cancer is stronger than that linking it with heart disease

ANS:  b

REF:  152

DIF:  Knowledge Level

 

128. According to the Dietary Guidelines for Australian Adults, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 8000 kilojoules per day?
129. 33
130. 65
131. 83
132. 117

 

ANS:  b

REF:  152

DIF:  Application Level

 

129. According to the Dietary Guidelines for Australian Adults, what should be the maximum total fat intake as a percentage of energy intake?
130. 10
131. 20
132. 30
133. 50

ANS:  c

REF:  152

DIF:  Knowledge Level

 

130. Jenny is trying to lose weight by decreasing the fat in her diet. At the supermarket she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert. Which of the following would be an appropriate analysis of Jenny’s decision?
131. Most frozen desserts are fat-free and she should not pay extra for one with a fat-free claim
132. Since fats contribute 37 kilojoules per gram, she can eat twice as many kilojoules from this dessert and still lose weight
133. As long as she makes sure to eat the dessert before 9 p.m. it should not contribute much to her daily kilojoule intake
134. Fat-free products typically have so much added sugar that the kilojoule count can be as high as in the regular-fat product

ANS:  d

REF:  152–153

DIF:  Application Level

 

131. For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?
132. 5
133. 15
134. 20
135. 35

ANS:  c

REF:  153

DIF:  Knowledge Level

 

132. Approximately how many grams of fat would be contained in a 3360-kilojoule meal that provides 50% of the energy from carbohydrate, 20% from protein and the remainder from fat?
133. 15
134. 22
135. 27
136. 35

ANS:  c

REF:  152–153

DIF:  Application Level

 

 

133. A meal providing 5040 kilojoules contains 10 g of saturated fats, 14 g of monounsaturated fats and 20 g of polyunsaturated fats. What is the percentage of energy supplied by the lipids?
134. 22
135. 33
136. 44
137. 55

ANS:  b

REF:  152–153

DIF:  Application Level

 

134. Which of the following does not describe a function of fat?
135. Adds flavour to food
136. Serves as a carrier of fat-soluble vitamins
137. Is an essential constituent of body tissues
138. Supplies up to 25% of the body’s energy needs during rest

ANS:  d

REF:  153–154

DIF:  Application Level

 

135. Which of the following is the most desirable quality that fat adds to foods?
136. Colour
137. Sweetness
138. Palatability
139. Hydrogenation

ANS:  c

REF:  153–154

DIF:  Knowledge Level

 

136. Which of the following is a feature of fat in the diet of athletes?
137. A minimum of 20% fat energy in the diet is needed
138. Energy derived from fat has very little bearing on performance
139. Optimal performance is found with a high-carbohydrate, 15% total fat kilojoules diet
140. Diets with at least 10% total kilojoules from fat are still able to provide the recommended amounts of micronutrients

ANS:  a

REF:  152–153

DIF:  Knowledge Level

 

137. As a practical guideline, it is wise to include in every meal the equivalent of how much fat?
138. One tablespoon
139. Quarter of a cup.
140. One teaspoon
141. As much as you like as long as it’s not saturated fat.

ANS:  c

REF:  153

DIF:  Knowledge Level

 

138. All of the following are features of dairy products consumption except
139. fat-free milk contains no cholesterol.
140. yogurt is known to lower blood cholesterol.
141. fermented milk products raise the bacterial population in the colon.
142. fat-free milk is lower in kilojoules but also lower in protein and calcium than whole milk.

 

ANS:  d

REF:  156

DIF:  Knowledge Level

 

139. Which of the following is a characteristic of the lipid content of livestock?
140. The meat from “free-range” animals is similar in composition to soy protein
141. ‘Free-range’ animals contain more omega-3 fats in the meat than grain-fed animals
142. Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals
143. Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals

ANS:  b

REF:  154–155

DIF:  Knowledge Level

 

140. Which of the following is appropriate dietary advice for reducing fat intake?
141. Limit intake of all fried foods because they contain abundant fat
142. Substitute water crackers for other starches because they are likely lower in fat
143. Consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract
144. Increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low

ANS:  a

REF: 154

DIF:  Application Level

 

141. A food that represents a visible fat would be
142. nuts.
143. butter.
144. avocados.
145. chocolate.

ANS:  b

REF:  155

DIF:  Application Level

 

142. You and your friend John are planning a house warming party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat biscuits and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra
143. slows the pancreas’ release of lipase enzyme.
144. consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips.
145. contains a fat-like substance that the body’s enzymes can’t break down and therefore cannot be absorbed.
146. is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kilojoule content.

ANS:  c

REF:  155–156

DIF:  Application Level

 

143. Which of the following is not a feature of the artificial fat replacer olestra?
144. It can be used in the frying of foods
145. It leads to constipation in some individuals
146. Its chemical structure is similar to a triglyceride
147. It lowers absorption of vitamins A and K from foods

ANS:  b

REF:  155–156

DIF:  Application Level

 

144. Which of the following is a drawback of olestra consumption?
145. It yields 9 kilojoules per gram
146. It imparts off-flavours to foods
147. It raises blood glucose levels
148. It inhibits absorption of vitamin E

ANS:  d

REF:  155–156

DIF:  Knowledge Level

 

145. Which of the following is a feature of olestra in foods?
146. It is considered toxic
147. It binds to water-soluble vitamins in the digestive tract
148. It causes no net loss of fat-soluble vitamins from the digestive tract
149. It causes abdominal cramping and loose stools in approximately one-third of consumers

ANS:  c

REF:  155–156

DIF:  Knowledge Level

 

146. In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?
147. Monounsaturated, polyunsaturated, saturated
148. Polyunsaturated, monounsaturated, saturated
149. Polyunsaturated, saturated, monounsaturated
150. Saturated, monounsaturated, polyunsaturated

ANS:  a

REF:  161

DIF:  Knowledge Level

 

147. Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kilojoules from fat but the healthier group was found to ingest more
148. dairy.
149. olive oil.
150. fatty fish.
151. grass-fed livestock.

ANS:  b

REF:  160

DIF:  Knowledge Level

 

148. Which of the following is a feature of nut consumption and improved cardiovascular health?
149. The benefit is unrelated to the phytochemical content
150. The benefit is unrelated to changes in LDL concentration
151. The benefit is found only from ingestion of a few types of nuts
152. The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats

ANS:  d

REF:  160–161

DIF:  Knowledge Level

 

149. Of the total fat content of the most commonly eaten nuts in many countries, what is the approximate percentage of monounsaturated fat?
150. 5
151. 30
152. 45
153. 60

ANS:  d

REF:  160–161

DIF:  Knowledge Level

 

150. Which of the following fish is generally highest in mercury?
151. Shark
152. Catfish
153. Salmon
154. Canned light tuna

ANS:  a

REF:  161

DIF:  Knowledge Level

 

151. A characteristic of farm-raised fish is they are
152. lower in omega-3 fats.
153. higher in soluble fibre.
154. higher in trace elements.
155. usually higher in mercury.

ANS:  a

REF:  162

DIF:  Knowledge Level

 

152. Why do the Food Standards of Australia and New Zealand advise against consumption of certain fish such as swordfish and shark by women of childbearing age?
153. These fish are a major source of toxic mercury
154. The omega-3 fatty acids may induce premature labour
155. The omega-3 fatty acids prolong bleeding time during delivery
156. These fish contain unusually high amounts of medium-chain triglycerides

ANS:  a

REF:  161

DIF:  Application Level

 

153. Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?
154. 0.5
155. 1.0
156. 2.0
157. 5.0

ANS:  c

REF:  162

DIF:  Knowledge Level

 

154. A major feature of the Mediterranean diet is liberal intake of
155. eggs.
156. olive oil.
157. lean meat.
158. fortified butter.

ANS:  b

REF:  160| 163–164

DIF:  Application Level

 

 

 

 

Matching

 

Match the statements with the words that best fit them from the lists below.

 

1. Liver
2. Olestra
3. Micelle
4. Aspirin
5. Lecithin
6. Corn oil
7. Olive oil
8. Sardines
9. Pancreas
10. Canola oil
11. Acetic acid
12. Stearic acid

M            Cholesterol

1. Potato chips
2. Tropical oils
3. Chylomicron
4. Linolenic acid
5. Cholecystokinin
6. High-density lipoprotein
7. Very-low density lipoprotein

 

1. The simplest dietary fatty acid
2. A source of medium-chain saturated fatty acids
3. A long-chain saturated fatty acid
4. A good source of monounsaturated fats
5. A phospholipid
6. Major dietary precursor for vitamin D synthesis
7. Source of bile
8. Signals the release of bile
9. Structure assisting absorption of long-chain fats
10. A lipoprotein synthesised within intestinal absorptive cells
11. Major source of lipase
12. A lipoprotein made primarily by the liver
13. The lipoprotein type with the highest percentage of protein
14. Slows the synthesis of eicosanoids
15. An essential fatty acid
16. Common source of trans-fatty acids
17. Good food source of omega-3 fatty acids
18. Good food source of omega-6 fatty acids
19. Fat replacement product made from fat
20. Oil that is characteristic of the Mediterranean diet

 

1. ANS: K REF: 130
2. ANS: O REF: 130
3. ANS: L REF: 130–131
4. ANS: J REF: 131–132
5. ANS: E REF: 136
6. ANS: M REF: 137–138
7. ANS: A REF: 140–141
8. ANS: R REF: 140
9. ANS: C REF: 141
10. ANS: P REF: 141–142
11. ANS: I REF: 140
12. ANS: T REF: 143–144
13. ANS: S REF: 143
14. ANS: D REF: 145–146
15. ANS: Q REF: 145–146
16. ANS: N REF: 149
17. ANS: H REF: 150–151
18. ANS: F REF: 150–151
19. ANS: B REF: 155–156
20. ANS: G REF: 163–164

 

Essay

 

1. Describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first double bond, and effects of partial hydrogenation, and explain how these differences influence the characteristics of the fatty acids.

ANS:  Answers will vary.

REF:  130–135

 

2. What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?

ANS:  Answers will vary.

REF:  130–134

 

3. Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.

ANS:  Answers will vary.

REF:  134–135| 149

 

4. Describe the process of fat hydrogenation and discuss its advantages and disadvantages.

ANS:  Answers will vary.

REF:  134–135| 149

 

5. While shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body. Discuss the validity of his rationale.

ANS:  Answers will vary.

REF:  137–138| 149

 

6. Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is meant by ‘good’ and ‘bad’ cholesterol?

ANS:  Answers will vary.

REF:  137–138| 143–144| 148–150

 

7. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas and small intestine.

ANS:  Answers will vary.

REF:  138–141

 

8. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.

ANS:  Answers will vary.

REF:  138–141

 

9. The fat content of a new snack food is composed of mixed triglycerides in which the three fatty acids attached to the glycerol are a short-chain, a medium-chain and a long-chain fatty acid. Explain the digestion, absorption and transport of this lipid.

ANS:  Answers will vary.

REF:  138–145

 

10. Discuss in detail the digestion, absorption and transport of dietary lipids, including the sterols.

ANS:  Answers will vary.

REF:  138–145

 

11. What is the role of micelles in the absorption of lipids?

ANS:  Answers will vary.

REF:  141–142

 

12. Discuss the composition and function of the major circulating lipoproteins.

ANS:  Answers will vary.

REF:  143–144

 

13. Discuss the functions of lipids in the body. What is the role of the liver in metabolising and processing fats?

ANS:  Answers will vary.

REF:  143–145

 

14. Your uncle discloses that he was found to have a high blood level of LDL and a low concentration of HDL. What changes in lifestyle would help in reversing the LDL and HDL ratio?

ANS:  Answers will vary.

REF:  143–144| 148–153

 

15. How do eicosanoids differ from hormones?

ANS:  Answers will vary.

REF:  145–147

 

16. Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?

ANS:  Answers will vary.

REF:  145–147| 150–152

 

17. List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?

ANS:  Answers will vary.

REF:  145–147| 150–153

 

18. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.

ANS:  Answers will vary.

REF:  147–148

 

19. Compare and contrast the risks from consuming margarine or butter.

ANS:  Answers will vary.

REF:  148–150

 

20. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in blood lipids?

ANS:  Answers will vary.

REF:  148–151| 152–156

 

21. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice is appropriate?

ANS:  Answers will vary.

REF:  150–152

 

22. Your Aunt Lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will help her ailment. What are the possible adverse effects from this practice?

ANS:  Answers will vary.

REF:  151–152

 

23. List strategies for lowering fat intake with minimal impact on diet palatability.

ANS:  Answers will vary.

REF:  152–156

 

24. What is meant by invisible fat? List three common sources in the diet.

ANS:  Answers will vary.

REF:  155

 

25. What factors make it difficult for people to adhere to low-fat diets?

ANS:  Answers will vary.

REF:  159–160

 

26. How are nuts thought to protect against heart disease?

ANS:  Answers will vary.

REF:  160–161

 

27. Discuss the potential health benefits of substituting olive oil for other cooking fats.

ANS:  Answers will vary.

REF:  160

 

28. Discuss the health benefits of substituting nuts for other sources of fat in the diet.

ANS:  Answers will vary.

REF:  160–161

 

29. How are omega-3 fats thought to protect against heart disease?

ANS:  Answers will vary.

REF:  161–162

 

30. Discuss the most common food sources of harmful fats and ways to reduce their intake.

ANS:  Answers will vary.

REF:  162–163

 

31. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular health.

ANS:  Answers will vary.

REF:  163–164