Test Questions & Answers Lipids Chapter.5 11th Edition

Wardlaw’s Contemporary Nutrition, 11e (Smith)

Chapter 5 Lipids

1) A _____ 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.

A) sterol

B) fatty acid

C) glycerol

D) triglyceride

2) A(n) ________ is made up of a glycerol backbone attached to three fatty acids.

A) lipoprotein

B) chylomicron

C) eicosanoid

D) triglyceride

3) Olive and canola oils contain a high percentage of ________ fatty acids.

A) omega-3

B) saturated

C) monounsaturated

D) polyunsaturated

4) A(n) ________ fatty acid is a polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.

A) saturated

B) omega-3

C) omega-6

D) tri-methyl

5) Most lipids are transported in the blood as part of a structure called a(n)

A) emulsifier.

B) lipoprotein.

C) phospholipid.

D) sterol.

6) ________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein; their role is to transport fat that has been absorbed from the GI tract.

A) Chylomicrons

B) Very-low-density lipoproteins

C) Low-density lipoproteins

D) High-density lipoproteins

7) During rest and light activities, ________ are the main fuel for muscles.

A) fatty acids

B) amino acids

C) phospholipids

D) monosaccharides

8) The process of ________ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

A) emulsification

B) elongation

C) saponification

D) hydrogenation

9) When chyme is in the small intestine, the pancreas secretes ________ to digest triglycerides.

A) chylomicrons

B) lipase

C) bicarbonate

D) insulin

10) Of the macronutrients, fats are the most significant dietary factor(s) associated with

A) diabetes.

B) stomach ulcers.

C) heart disease.

D) lung cancer.

11) A meal providing 1,200 kilocalories (kcal) 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.

A) 16.7

B) 30

C) 37.5

D) 50

12) Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as

A) fat replacers.

B) emulsifiers.

C) thickeners.

D) homogenizers.

13) All of the following are characteristics of cholesterol except

A) it is used for making estrogen and testosterone.

B) it is a component of bile.

C) it is incorporated into cell membranes.

D) it is an essential nutrient.

14) Most lipids are composed of 

A) carbon, hydrogen, and oxygen.

B) carbon, hydrogen, oxygen, and nitrogen.

C) carbon, hydrogen, nitrogen, and phosphorus.

D) calcium, phosphorus, and oxygen.

15) Sterols are similar to triglycerides in which of the following ways?

A) They have multiple rings in their structures.

B) They contain glycerol.

C) They contain three fatty acids.

D) They do not dissolve in water.

16) Lecithin is a(n)

A) phospholipid.

B) fatty acid.

C) sterol.

D) eicosanoid.

17) Phospholipids differ from triglycerides in which of the following ways?

A) A compound containing phosphorus replaces one fatty acid.

B) Phospholipids do not contain glycerol.

C) Phospholipids do not contain fatty acids.

D) A compound containing nitrogen replaces one fatty acid.

18) 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.

19) In which form are most dietary lipids found?

A) Sterols

B) Phospholipids

C) Triglycerides

D) Monoglycerides

20) A ________ fatty acid has one double bond.

A) saturated

B) hydrogenated

C) monounsaturated

D) polyunsaturated

21) 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.

22) Which of the following oils contains the most polyunsaturated fatty acids?

A) Canola oil

B) Olive oil

C) Palm oil

D) Safflower oil

23) Triglycerides are composed of

A) glycogen and fatty acids.

B) fatty acids and glycerol.

C) lactic acid and glycogen.

D) glucose and fatty acids.

24) The three-carbon structure that forms the "backbone" of a triglyceride is called

A) glycerol.

B) glucose.

C) lipoprotein.

D) sterol.

25) Palmitic acid is a 16-carbon, saturated fatty acid. Based on its chain length, palmitic acid is a 

A) short-chain fatty acid.

B) medium-chain fatty acid.

C) long-chain fatty acid.

26) A diglyceride consists of

A) two glycerols and one fatty acid.

B) two glucoses and one fatty acid.

C) one glucose and two fatty acids.

D) one glycerol and two fatty acids.

27) Which of the following is a food source of cholesterol?

A) Safflower oil

B) Stick margarine

C) Shortening

D) Lard

28) Gram for gram, which of the following contains the most cholesterol?

A) Liver

B) Shrimp

C) Lard

D) Ice cream

29) 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 is excreted in feces.

D) It cannot be used for frying.

30) Hydrogenation produces ________ in food products.

A) high-density lipoproteins

B) cholesterol

C) low-density lipoproteins

D) trans fatty acids

31) Which of the following foods is cholesterol free?

A) Corn oil

B) Cheddar cheese

C) Sirloin steak

D) Butter

32) Which of the following is the highest source of polyunsaturated fatty acids?

A) Beef

B) Butter

C) Olive oil

D) Soybean oil

33) If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

A) liquid

B) solid

34) Which of the following is the richest source of saturated fatty acids?

A) Corn oil

B) Soybean oil

C) Coconut oil

D) Safflower oil

35) Butter contains mostly ________ fatty acids.

A) saturated

B) trans

C) monounsaturated

D) polyunsaturated

36) Which of the following foods is cholesterol free?

A) Butter

B) Whole milk

C) Turkey (light meat)

D) Peanut butter

37) Olive oil contains mostly ________ fatty acids.

A) saturated

B) monounsaturated

C) polyunsaturated

D) trans

38) Triglycerides in food are said to have satiety value primarily because they

A) are high in calories.

B) are readily stored in adipose tissue.

C) provide bulk in foods.

D) require bile to be digested.

39) "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.

40) Hydrogenation changes a fat 

A) from a liquid to a solid.

B) from a solid to a liquid.

41) Which of the following contains the greatest percentage of calories from fat?

A) T-Bone steak

B) Margarine

C) Whole milk

D) M&M candies

42) Which of the following is the best strategy to limit trans fat in the diet?

A) Use margarine instead of butter.

B) Choose natural peanut butter instead of peanut butter made with hydrogenated vegetable oils.

C) Choose chicken fried in peanut oil instead of chicken fried in lard.

D) Choose light meat poultry instead of dark meat.

43) Examine the Nutrition Facts panel for pita chips. 

If Jacob eats a bowl of 18 chips, how many grams of fat will he consume?

A) 10 grams

B) 5 grams

C) 6 grams

D) 40 grams

44) Examine the Nutrition Facts panel for pita chips. 

Fat provides ________% of the total calories in pita chips.

A) 35

B) 3

C) 15

D) 6

45) Examine the Nutrition Facts panel for pita chips. 

Saturated fat provides ________% of total calories in pita chips.

A) 3

B) 4

C) 35

D) <1

46) Examine the Nutrition Facts panel for pita chips. 

One serving of pita chips provides ______% of the Daily Value for fat.

A) 6

B) 4

C) 10

D) <1

47) The primary site of lipid digestion and absorption is the

A) small intestine.

B) large intestine.

C) liver.

D) stomach.

48) The liver secretes ________ to emulsify fats in the chyme in the small intestine.

A) bile

B) bicarbonate

C) lipase

D) hydrochloric acid

49) 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 hepatic 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 hepatic portal vein.

D) Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

50) After dietary fats are digested, the small intestinal cells absorb a mixture of

A) diglycerides and fatty acids.

B) monoglycerides and diglycerides.

C) monoglycerides and fatty acids.

D) monoglycerides, diglycerides, and triglycerides.

51) The major fat-digesting enzyme is

A) amylase.

B) pepsin.

C) trypsin.

D) lipase.

52) ________ 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

53) After chylomicrons leave the intestinal cells, they are transported via what system?

A) Vascular

B) Lymphatic

C) Capillary

D) Venous

54) Which of the following lipase enzymes digests the majority of dietary fat?

A) Pancreatic lipase

B) Lingual lipase

C) Gastric lipase

55) 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.

56) 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

57) Lipoproteins are composed of

A) triglycerides, cholesterol, phospholipids, and proteins.

B) monoglycerides, glycerol, and free fatty acids.

C) monosaccharides, disaccharides, and polysaccharides.

D) lipases, bile acids, and bicarbonate.

58) Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by ________ lipase, which is attached to the blood vessel walls.  

A) lipoprotein

B) pancreatic

C) lingual

D) lecithin

59) To be transported throughout the body, fats are packaged in structures called

A) sterols.

B) phospholipids.

C) lipoproteins.

D) micelles.

60) Immediately after a meal, newly absorbed dietary fats appear in the blood as

A) high-density lipoproteins.

B) low-density lipoproteins.

C) chylomicrons.

D) very-low-density lipoproteins.

61) ________ cholesterol is sometimes called the "good" cholesterol because higher levels of this lipoprotein are associated with lower risk for cardiovascular disease.

A) HDL

B) LDL

62) ________ is sometimes called the "bad" cholesterol because higher levels of this lipoprotein are associated with increased risk for cardiovascular disease.

A) LDL

B) HDL

63) Diets high in trans fatty acids tend to ________ the level of LDL in the blood.

A) decrease

B) increase

64) ________ is an essential omega-3 fatty acid.

A) Linoleic acid (LA)

B) Eicosapentaenoic acid (EPA)

C) Alpha-linolenic acid (ALA)

D) Docasahexaenoic acid (DHA)

65) Which of the following is an essential fatty acid?

A) Oleic acid

B) Linoleic acid

C) Palmitic acid

D) Stearic acid

66) Which of the following is a rich source of omega-3 fatty acids?

A) Broccoli

B) Sirloin steak

C) Salmon

D) Chicken breast

67) Fatty fish, such as salmon, are rich sources of which omega-3 fatty acid?

A) Arachidonic acid (AA)

B) Eicosapentaenoic acid (EPA)

C) Alpha-linolenic acid (ALA)

D) Conjugated linoleic acid (CLA)

68) ________ refers to the breakdown of fatty acids upon exposure to light, oxygen, or heat. This breakdown of fatty acids may cause disagreeable flavors and odors in food products.

A) Rancidity

B) Hydrogenation

C) Emulsification

D) Desaturation

69) Studies of the Greenlandic Inuit population 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.

70) One of the richest plant sources of omega-3 fatty acids is

A) cranberries.

B) walnuts.

C) tomatoes.

D) peanut butter.

71) In adipose tissue, humans can store a nearly limitless supply of energy in the form of

A) glycogen.

B) triglycerides.

C) amino acids.

D) phospholipids.

72) The major function of adipose tissue is to

A) store glycogen.

B) store triglycerides.

C) synthesize protein for muscle.

D) synthesize cholesterol.

73) The body stores excess protein as

A) muscle tissue.

B) glycogen.

C) triglycerides.

D) bone marrow.

74) Which of the following is a function of fat?

A) Traps water in food products

B) Carrier of fat-soluble vitamins

C) Best source of energy for the brain

D) Carrier of proteins in the blood

75) Phospholipids are the main components of 

A) lipoproteins.

B) cell membranes.

C) plaque.

D) adipose tissue.

76) The Dietary Guidelines for Americans recommend getting no more than ________ % of your total calories from fat.

A) 20

B) 25

C) 30

D) 35

77) How could you lower the fat content of the following breakfast menu?

Omelet (made with 2 whole eggs, 1/4 cup of Swiss cheese, 1/4 cup of mushrooms)

2 links of turkey sausage

1 slice of whole-wheat toast with 1 teaspoon of butter

1 cup of orange juice

A) Choose skim milk instead of orange juice.

B) Use egg whites instead of whole eggs in the omelet.

C) Use margarine instead of butter on the toast.

D) Choose pork sausage instead of turkey sausage.

78) A good suggestion for eating in a heart-healthy way would be to

A) avoid all treats.

B) trim fat off meat before and after cooking it.

C) use eggs liberally because they are not associated with serum cholesterol.

D) avoid foods high in monounsaturated fat, such as olive oil.

79) According to the Food and Nutrition Board, 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

80) The major dietary factor to be concerned about in relation to heart disease is

A) cholesterol.

B) protein.

C) total fat.

D) saturated fat.

81) A desirable total serum cholesterol level is less than ________ milligrams per deciliter.

A) 100

B) 200

C) 300

D) 400

82) In terms of heart disease risk, which of the following is true?

A) Lower LDL = increased risk

B) Higher HDL = increased risk

C) Higher LDL = increased risk

D) Lower HDL = decreased risk

83) Plant sterols

A) reduce cholesterol absorption in the small intestine and lower its return to the liver.

B) increase the absorption of dietary fiber from the small intestine.

C) decrease the ability of cholesterol to bind to artery walls.

D) decrease trans fat formation in fried foods.

84) 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.

85) Cardiovascular disease risk factors include all of the following except

A) total blood cholesterol greater than 200 mg/dl.

B) hypertension.

C) HDL cholesterol greater than 40 mg/dl.

D) blood triglycerides greater than 200 mg/dl.

86) An omega-9 fatty acid has its first double bond starting at the ninth carbon from the

A) acid group.

B) alpha end.

C) glycerol.

D) methyl end.

87) We need to consume only about 5% of our total calories per day from essential fatty acids. This corresponds to about ________ of plant oil each day.

A) 2 to 4 teaspoons

B) 2 to 4 tablespoons

C) 1/4 to 1/2 cup

D) 3/4 to 1 cup

88) Linoleic acid, an omega-6 fatty acid, is converted by the body into

A) arachidonic acid.

B) oleic acid.

C) palmitic acid.

D) alpha-linolenic acid.

89) Consumption of fatty fish at least twice a week is recommended to provide omega-3 fatty acids. However, some fish—especially swordfish, shark, king mackerel, and tile fish—can be a source of ________, which is toxic in high amounts.

A) vitamin A

B) arsenic

C) fluoride

D) mercury

90) The main problem with the fat replacer olestra is that it can reduce absorption of

A) cholesterol.

B) fatty acids.

C) fat-soluble vitamins.

D) fiber.

91) ________ are lipid-loaded white blood cells that form plaque in blood vessels.

A) Lymphocytes

B) Neutrophils

C) Foam cells 

D) Liposomes

92) For people who need to lower their blood cholesterol levels, the American Heart Association recommends limiting saturated fat intake to ________ of total calories.

A) 1%

B) 5% to 6%

C) 10% to 12%

D) 20% to 35%

Match each of the following terms with its description.

A) Lipoprotein made in the intestine after fat absorption

B) Lipoprotein that carries cholesterol and lipids newly synthesized by the liver

C) Product of VLDL metabolism that contains primarily cholesterol

D) Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver

93) Chylomicron

94) VLDL

95) LDL

96) HDL

Match each of the following terms with its description.

A) An unsaturated fatty acid with its first carbon-carbon double bond at the sixth carbon atom from the methyl end

B) Unsaturated fatty acid with hydrogen atoms on the same side of a carbon-carbon double bond

C) Two fatty acids attached to a glycerol backbone

D) Unsaturated fatty acid with hydrogen atoms on opposite sides of a carbon-carbon double bond

E) An unsaturated fatty acid with its first carbon-carbon double bond at the third carbon atom from the methyl end

F) Fatty acid with no carbon-carbon double bonds

G) Fatty acid with two or more carbon-carbon double bonds

H) One fatty acid attached to a glycerol backbone

I) Fatty acid with one carbon-carbon double bond

J) Three fatty acids attached to a glycerol backbone

97) Saturated fatty acid

98) Omega-3 fatty acid

99) Omega-6 fatty acid

100) Triglyceride

101) Trans fatty acid

102) Cis fatty acid

103) Monounsaturated fatty acid

104) Polyunsaturated fatty acid

105) Diglyceride

106) Monoglyceride