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Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 5.0 Introduction
c 133(K) 01. Approximately what percentage of the lipids in foods are triglycerides?
c 133(K) 02. In which form are most dietary lipids found?
d 133(K) 03. What percentage of stored body fat is in the form of triglycerides?
b 133(K) 04. Lipids that are solid at room temperature are known as
a 133(K) 05. Lipids that are liquid at room temperature are known as
Questions for Section 5.1 The Chemists View of Fatty Acids and Triglycerides
c 133(K) 06. What is the chemical composition of fats?
b 133(K) 07. A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a
c 133(K) 08. What compound is composed of 3 fatty acids and glycerol?
a 134(K) 09. How many double bonds are present in stearic acid?
a 134(K) 10. Which of the following is a property of dietary lipids?
a 134(K) 11. What is the simplest 18-carbon fatty acid?
c 134(K) 12. Which of the following represents a chief source of short-chain and medium-chain fatty acids?
a 134(K) 13. How many hydrogen atoms are attached to each carbon adjacent to a double bond?
b 134(K) 14. What is the simplest fatty acid found in the diet?
b 134(K) 15. Lipids differ in their degree of saturation or unsaturation due to their number of
b 134(K) 16. Which of the following is a common dietary saturated fatty acid?
b 134(K) 17. Approximately how many carbons are contained in a medium-chain fatty acid?
d 134(A) 18. Which of the following is a common source of medium-chain fatty acids?
c 135(K) 19. Which of the following describes a fatty acid that has one double bond?
b 135(K) 20. What type of fatty acid is found in high amounts in olive oil?
b 135(A) 21. Which one of the following compounds is missing 4 or more hydrogen atoms?
d 135(K) 22. Which of the following is a polyunsaturated fatty acid in foods?
c 135(A) 23. A person wishing to increase consumption of polyunsaturated fats should choose
c 136(K) 24. An omega-3 fatty acid has its first double bond on the
a 136(K) 25. What is a triacylglyceride?
c 136(A) 26. The easiest way to increase intake of oleic acid is to consume more
c 136(A) 27. A triglyceride always contains 3
a 136-137(A) 28. Which of the following is a feature of polyunsaturated fats?
c 137(K) 29. Which of the following is known as a tropical oil?
b 137(A) 30. Which of the following is a factor that determines the hardness of a fat at a given temperature?
d 137(A) 31. Which of the following sources would yield the softest lipids at room temperature?
a 137(A) 32. A major cause of rancidity of lipids in foods is exposure to
b 137(A) 33. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
c 137(K) 34. Which of the following is a characteristic of lipids?
c 137-138(A) 35. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?
d 137-138(A) 36. Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?
d 137-138(A) 37. All of the following are methods used by food processors to stabilize the lipids in food products except
d 138(A) 38. Characteristics of hydrogenated oils include all of the following except
d 138(K) 39. Which of the following has the highest percentage of its fat in saturated form?
b 138(A) 40. Which of the following has the highest percentage of its fat in polyunsaturated form?
d 138(A) 41. Which of the following characteristics is shared by olive oil and canola oil?
d 138(A) 42. Which of the following provides abundant amounts of omega-3 fatty acids?
a 138(A) 43. The food industry often carries out the process of hydrogenation on which of the following lipids?
a 138(K) 44. Which of the following is considered a major source of polyunsaturated fat?
d 138(A) 45. Which of the following lipids contain(s) saturated fat?
a 138(A) 46. All of the following are rich sources of polyunsaturated fatty acids except
b 138-139(A) 47. In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?
c 139(A) 48. What is a conjugated linoleic acid?
a 139(A) 49. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from
d 139(K) 50. Which of the following is descriptive of fatty acid configuration?
d 139(K) 51. Which of the following describes a feature of cis-fatty acids and trans-fatty acids?
Questions for Section 5.2 The Chemists View of Phospholipids and Sterols
b 140(K) 52. Which of the following is a feature of phospholipids?
d 140(K) 53. The composition of lecithin could include all of the following except
d magnesium.
d 140(K) 54. What type of compound is lecithin?
d 140(A) 55. What is the usual fate of dietary lecithin?
a 140(K) 56. Which of the following is a feature of choline?
a 140(K) 57. A characteristic of lecithin supplements is they
d 140(K) 58. Which of the following is not a feature of lecithin?
d 140(A) 59. How much energy is contributed by one gram of lecithin in a dietary supplement?
c 140(A) 60. What is the approximate energy value of one teaspoon of liquid lecithin supplement?
d 140-141(A) 61. Which of the following characteristics are shared by cholesterol and lecithin?
c 140;143(A) 62. Each of the following may act as an emulsifier in the intestinal tract except
c 141(K) 63. What is the major sterol in the diet?
c 141(K) 64. About how much cholesterol is synthesized by the liver every day?
c 141(A) 65. Which of the following foods contains cholesterol?
c 141(A) 66. What is the major source of good cholesterol?
b 141(K) 67. A common feature of the plant sterols is they
a 141(A) 68. Which of the following cannot be found in plants?
a 141(K) 69. Which of the following is a feature of cholesterol?
a 141(K) 70. Which of the following is a feature of cholesterol?
b 141(K) 71. Which of the following is a characteristic of cholesterol?
a 141(K) 72. Which of the following is a feature of cholesterol?
b 141(K) 73. All of the following compounds may be synthesized from cholesterol except
c 141-142(A) 74. Which of the following is not a destination for cholesterol?
Questions for Section 5.3 Digestion, Absorption, and Transport of Lipids
a 142(K) 75. What term may be used to describe a substance that is hydrophobic?
c 143(K) 76. Which of the following is characteristic of the lipase enzymes?
c 143(K) 77. Which of the following is not a feature of the bile acids?
c 143(K) 78. In the digestion of fats, emulsifiers function as
c 143-144(K) 79. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
b 144(K) 80. Chylomicrons are synthesized within the
d 144(A) 81. How is soluble fiber in the diet thought to help lower blood cholesterol level?
a 144(K) 82. Bile is known to assist in the absorption of
c 144(K) 83. What is the storage site of bile?
a 144(K) 84. Spherical complexes of emulsified fats are known as
b 144(A) 85. Which of the following substances cannot be absorbed directly into the blood?
b 144(K) 86. After a meal, most of the fat that eventually empties into the blood is in the form of particles known as
d 144(A) 87. Your aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal 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?
b 144(K) 88. Which of the following is an example of enterohepatic circulation?
a 145-146(K) 89. What lipoprotein is largest in size?
a 146(A) 90. In comparison to a low-density lipoprotein, a high-density lipoprotein contains
b 146(K) 91. Which of the following lipoproteins contains the highest percentage of cholesterol?
b 147(A) 92. Among the following, which would be the least effective method to control blood cholesterol levels?
a 147(K) 93. What tissue contains special receptors for removing low-density lipoproteins from the circulation?
c 147(K) 94. A high risk of heart attack correlates with high blood levels of
c 147(K) 95. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?
c 147(K) 96. A low risk of cardiovascular disease correlates with high blood levels of
Questions for Section 5.4 Lipids in the Body
c 148(K) 97. An important function of fat in the body is to
d 148-149(K) 98. Which of the following lipids is an essential nutrient?
b 149(K) 99. Which of the following is used by the body to synthesize arachidonic acid?
d 149(K) 100. Which of the following is an omega-3 fat?
b 149(K) 101. What are the building blocks in the bodys synthesis and elongation of fatty acids?
c 149(K) 102. What is the immediate precursor for the eicosanoids?
b 149(A) 103 Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of
d 149(A) 104. Which of the following foods provide(s) essential fatty acids?
d 149(K) 105. What are the precursors for synthesis of the eicosanoids?
c 150(K) 106. Which of the following is a feature of adipose cell lipoprotein lipase?
d 150(K) 107. What is the function of lipoprotein lipase?
d 150(K) 108. Which of the following is a feature of fat metabolism?
a 150(A) 109. What nutrient is used to form ketones?
c 150(K) 110. What is the function of adipose cell hormone-sensitive lipase?
d 150(K) 111. Approximately what percentage of the bodys energy needs at rest is supplied by fat?
Questions for Section 5.5 Health Effects and Recommended Intakes of Lipids
c 151(K) 112. What is the highest total blood cholesterol concentration (mg/dL) that falls within the desirable range?
b 151(A) 113. What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?
b 151(K) 114. Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?
a 151(K) 115. The results of blood tests that reveal a persons total cholesterol and triglycerides are called a
d 151(K) 116. Each of the following is known to be linked to excessive intake of fats except
c 151-152(A) 117. Important factors in the selection of a margarine product include all of the following except
b 151-152(A) 118. 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?
b 151-152(A) 119. Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?
c 152(K) 120. Which of the following is a characteristic of egg nutrition?
b 152(A) 121. Your roommate Jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. Which of the following should be recommended?
a 152(K) 122. Which of the following is a feature of fat intake and health?
d 152(K) 123. Which of the following is a characteristic of the blood cholesterol level?
c 152(K) 124. What is the approximate daily trans-fatty acid intake in the United States?
b 152(A) 125. Which of the following contains the least cholesterol per serving?
c 152(K) 126. Major sources of cholesterol include all of the following except
d 152(K) 127. When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?
b 152(K) 128. Approximately how many milligrams of cholesterol are found in an egg?
a 152(K) 129. Which of the following is a characteristic of eggs in nutrition?
b 152(K) 130. Which of the following vegetable oils is a good source of omega-3 fatty acids?
a 152(K) 131. All of the following statements are characteristics of lipid intake of U.S. adults except
b 152(K) 132. Which of the following is a feature of butter and margarine?
b 152-153(A) 133. 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?
a 152;154(K) 134. What percentage of the DV for saturated fats in the U.S. diet is provided by one egg?
a 152-153(K) 135. Which of the following is a feature of the lipid content of foods?
c 153(A) 136. 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?
b 153(A) 137. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume
c 153(A) 138. A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of
b 153(K) 139. Which of the following is a characteristic of fish consumption?
d 153(K) 140. High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except
a 153(A) 141. Which of the following is a good source of eicosapentaenoic acid?
d 153(A) 142. 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?
b 153(A) 143. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed
d 153(K) 144. All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except
a 153(A) 145. Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S. diet?
a 154(K) 146. Which of the following describes a recognized relationship between dietary fat and cancer?
d 154(A) 147. According to the DRI, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day?
c 154(K) 148. According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?
d 154(A) 149. Jenny is trying to lose weight by decreasing the fat in her diet. At the grocery store 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 Jennys decision?
c 154(K) 150. For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?
b 154(K) 151. As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?
c 154(K) 152. According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?
c 154(A) 153. Approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?
b 154(A) 154. A meal providing 1200 kcalories 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?
c 154(K) 155. Surveys show that U.S. adults average intake of fat as a percentage of total energy intake is
b 155(K) 156. The average daily cholesterol intake (mg) of U.S. women is about
a 155(A) 157. Which of the following is a feature of fat in the diet of athletes?
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