Wardlaw Perspectives in Nutrition 9th Edition by Carol Byrd Bredbenner Gaile Moe Test Bank

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Wardlaw Perspectives in Nutrition 9th Edition by Carol Byrd Bredbenner Gaile Moe Test Bank

Description

Chapter 06
Lipids
 
Multiple Choice Questions 
1.  Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.  A.  essential B.  nonessential C.  saturated D.  trans
 
Blooms: 1. RememberByrd Chapter 06 #10Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
2.  Which is correct regarding trans fatty acids  A.  They raise HDL and LDL cholesterol B.  They lower LDL cholesterol C.  They raise LDL and lower HDL cholesterol D.  They raise blood glucose
 
Blooms: 1. RememberByrd Chapter 06 #9Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
3.  Which of the following correctly characterizes lipids?  A.  They do not dissolve in water. B.  They contain carbon, hydrogen, and nitrogen. C.  They dissolve in water. D.  They are all classified as sterols.
 
Blooms: 2. UnderstandByrd Chapter 06 #2Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
4.  The main difference between fats and oils is that fats are  A.  liquid at room temperature. B.  solid at room temperature. C.  structures containing only saturated fatty acids. D.  structures with equal proportions of unsaturated and saturated fatty acids.
 
Blooms: 1. RememberByrd Chapter 06 #3Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.03Topic: Lipids 
5.  In what form is most body fat stored?  A.  cholesterol. B.  phospholipids. C.  triglycerides. D.  None of these are correct.
 
Blooms: 1. RememberByrd Chapter 06 #1Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.03Topic: Lipids 
6.  The functions of fat include all of the following EXCEPT  A.  build and repair tissue. B.  cushion and protect vital organs. C.  insulate the body. D.  transport fat-soluble vitamins.
 
Blooms: 1. RememberByrd Chapter 06 #4Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
7.  Some fat is necessary in our diets  A.  to increase the palatability of foods. B.  as a carrier of fat-soluble vitamins. C.  to provide essential fatty acids. D.  All of these responses are correct.
 
Blooms: 1. RememberByrd Chapter 06 #5Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
8.  All of the following are ways in which fatty acids can differ from one another EXCEPT  A.  number of double bonds. B.  degree of saturation. C.  chain length. D.  average number of calories per gram.
 
Blooms: 1. RememberByrd Chapter 06 #6Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
9.  Phospholipids consist of  A.  Two fatty acids B.  cholesterol C.  glycerol and phosphate D.  A and B E.  A and C
 
Blooms: 2. UnderstandByrd Chapter 06 #7Learning Outcome: 6.03 Classify and evaluate the different fatty acids based on their health benefits or consequences.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
10. Lipids with high saturated fatty acid content are ____________ at room temperature. A. solidB. liquidC. warmD. gaseous
 
Blooms: 1. RememberByrd Chapter 06 #8Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.01Topic: Lipids 
11.  Arachadonic acid is associated with  A.  glucose metabolism. B.  omega-3 fatty acid metabolism. C.  omega-6 fatty acid metabolism. D.  cholesterol metabolism.
 
Blooms: 1. RememberByrd Chapter 06 #11Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.01Topic: Lipids 
12.  Which of the following lipids is a precursor for estrogen and bile  A.  Cholesterol B.  Alpha linoleic acid C.  ecosinoids D.  saturated fat
 
Blooms: 1. RememberByrd Chapter 06 #12Learning Outcome: 6.03 Classify and evaluate the different fatty acids based on their health benefits or consequences.Section: 6.01Topic: Lipids 
13.  Recommendations suggest that we consume approximately 20% of our fat as monounsaturated fats. All of the following would be appropriate to use to achieve this goal EXCEPT  A.  peanut oil. B.  canola oil. C.  sunflower oil. D.  olive oil.
 
Blooms: 3. ApplyByrd Chapter 06 #13Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
14. Lard, butter, and cream are rich sources of A. saturated fatty acids.B. monounsaturated fatty acids.C. polyunsaturated fatty acids.D. trans fatty acids.
 
Blooms: 2. UnderstandByrd Chapter 06 #14Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
15. The chief contributors of saturated fatty acids in the U.S. diet include A. whole grains.B. sunflower, soybean, and safflower oils.C. lecithins.D. animal products.
 
Blooms: 2. UnderstandByrd Chapter 06 #16Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
16.  Saturated fatty acids predominate in which of the following lipids?  A.  canola oil B.  safflower oil C.  butter D.  olive oil
 
Blooms: 2. UnderstandByrd Chapter 06 #15Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
17.  Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet?  A.  olive oil, peanuts and almonds B.  beef franks, bologna, and ham C.  Carrots, beets and peppers D.  bacon, eggs, and butter
 
Blooms: 2. UnderstandByrd Chapter 06 #17Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
18.  Monounsaturated fatty acids  A.  are liquid at room temperature. B.  have one double bond in the fatty acid chain. C.  lower cholesterol. D.  All of these responses are correct.
 
Blooms: 1. RememberByrd Chapter 06 #18Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: LipidsTopic: Nutrition and Disease 
19. Fats that are liquid at room temperature can be made more solid by the process of A. saponification.B. hydrogenation.C. emulsification.D. calcification.
 
Blooms: 1. RememberByrd Chapter 06 #19Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
20.  Which of the following fats and oils provides the most polyunsaturated fatty acids?  A.  olive oil B.  butter C.  soybean oil D.  None of the choices are correct.
 
Blooms: 2. UnderstandByrd Chapter 06 #20Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
21.  Which essential fatty acid is responsible for lowering the risk of coronary heart disease?  A.  alpha-linolenic B.  linoleic C.  omega-6 fatty acids D.  omega-9 fatty acids E.  None of these choices are correct.
 
Blooms: 2. UnderstandByrd Chapter 06 #21Learning Outcome: 6.09 Describe dietary measures to reduce the risk of developing cardiovascular disease.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
22. Lecithin is classified as a A. triglyceride.B. phospholipid.C. sterol.D. fatty acid.
 
Blooms: 1. RememberByrd Chapter 06 #22Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.04Topic: Lipids 
23.  Ergosterol is a type of sterol found in  A.  eggs B.  meat C.  plants D.  None of the above are correct
 
Blooms: 1. RememberByrd Chapter 06 #23Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.05Topic: Lipids 
24.  Cholesterol is  A.  not essential in the diet; the human body can synthesize it. B.  not found in foods of plant origin. C.  an important part of human cell membranes and is necessary to make some hormones. D.  All of these choices are correct.
 
Blooms: 1. RememberByrd Chapter 06 #24Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.05Topic: Lipids 
25.  Mike has been told to reduce his fat intake to less than 30% of his total calories. It has been recommended to him that he consume an average of 2000 calories per day. How many grams of fat should he consume per day?  A.  76 grams B.  67 grams C.  80 grams D.  93 grams
2000 kcal x 0.30 = 600 kcal from fat 600 kcal / 9 kcal/g = 67 g fat
 
Blooms: 3. ApplyByrd Chapter 06 #25Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: Lipids 
26.  The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed __________ of total calories and saturated fat intake be limited to _______ of total calories.  A.  20%; 1% B.  20%; 5% C.  35%; 10% D.  50%; 10%
 
Blooms: 1. RememberByrd Chapter 06 #26Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: Lipids 
27. In the Mediterranean Diet, the majority of fat in the diet is supplied by A. olive oil and olives.B. red meat.C. eggs.D. dairy.E. cheese.
 
Blooms: 1. RememberByrd Chapter 06 #27Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.06Topic: Lipids 
28.  According to guidelines from the American Heart Association for the general population, saturated fats  A.  should constitute no more than 7% of total energy in the diet. B.  are quite visible in foods, so they should be eliminated from the diet to reduce risk of heart disease. C.  are only a health risk if they come from a food that has been fried. D.  are only a health risk if they come from gravies, desserts, and dairy products.
 
Blooms: 1. RememberByrd Chapter 06 #28Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: LipidsTopic: Nutrition and Disease 
29.  Individuals with bleeding disorders taking anticoagulants or scheduling surgery should be cautious about which supplement:  A.  Omega 6 fatty acids. B.  Omega 9 fatty acids. C.  Omega 3 fatty acids. D.  None of the above.
 
Blooms: 1. RememberByrd Chapter 06 #29Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: LipidsTopic: Nutrition and Disease 
30.  All the following are good sources of omega 3 fatty acids EXCEPT.  A.  walnuts B.  salmon C.  avocados D.  flax seed oil
 
Blooms: 1. RememberByrd Chapter 06 #30Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: LipidsTopic: Nutrition and Disease 
31.  Most experts agree that dietary cholesterol intake should be limited to _______mg per day.  A.  200 B.  300 C.  400 D.  500
 
Blooms: 1. RememberByrd Chapter 06 #31Learning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: LipidsTopic: Nutrition and Disease 
32. Fat digestion begins in the A. intestines.B. stomach.C. mouth.D. liver.
 
Blooms: 1. RememberByrd Chapter 06 #32Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.07Topic: Lipids 
33.  Lingual lipase breaks down  A.  triglycerides. B.  proteins. C.  carbohydrates. D.  None of these choices are correct.
 
Blooms: 1. RememberByrd Chapter 06 #33Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.07Topic: Lipids 
34.  Which lipoprotein is responsible for transporting cholesterol from the liver to tissues?  A.  chylomicron B.  low density lipoprotein (LDL) C.  high density lipoprotein (HDL) D.  chylomicron remnant
 
Blooms: 1. RememberByrd Chapter 06 #34Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
35.  A fatty acid with 10 carbons will be absorbed via the  A.  lymphatic system. B.  the portal system. C.  the kidney system. D.  None of the above are correct.
 
Blooms: 1. RememberByrd Chapter 06 #35Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
36.  High levels of ______ in the blood are associated with lower risk of cardiovascular disease.  A.  LDL B.  HDL C.  total cholesterol D.  triglycerides
 
Blooms: 2. UnderstandByrd Chapter 06 #36Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
37.  Lipoproteins are important for  A.  transport of fats in the blood and lymphatic system. B.  synthesis of triglycerides. C.  synthesis of adipose tissue. D.  None of these choices are correct.
 
Blooms: 1. RememberByrd Chapter 06 #37Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
38. Which of the following lipoproteins contains the highest proportion of protein? A. LDLB. VLDLC. HDLD. chylomicrons
 
Blooms: 2. UnderstandByrd Chapter 06 #38Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
39. Low-density lipoproteins (LDL) are the principal transport vehicle for _______ in the blood. A. glucoseB. triglyceridesC. phospholipidsD. cholesterolE. free fatty acids
 
Blooms: 1. RememberByrd Chapter 06 #39Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
40.  LDL clearance in the plasma is mediated via the ______ receptor.  A.  B-48 B.  B-100 C.  CII D.  A
 
Blooms: 1. RememberByrd Chapter 06 #40Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
41.  Oxidized LDL in the blood is picked up by  A.  B100 receptor. B.  scavenger pathway. C.  B48 receptor. D.  No cell can pick up oxidized LDL.
 
Blooms: 2. UnderstandByrd Chapter 06 #41Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
42.  Lipoprotein lipase functions to  A.  absorb fatty acids and glycerol into the lymph. B.  reassemble chylomicrons into lipoproteins. C.  break down triglycerides from lipoproteins for transfer into cells. D.  break down diglycerides into cholesterol for transfer into cells.
 
Blooms: 1. RememberByrd Chapter 06 #42Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
43.  Why are nuts a heart healthy food?  A.  They are rich in antioxidants. B.  Most nuts are good sources of monounsaturated fatty acids. C.  They contain no cholesterol. D.  All of these choices are correct.
 
Blooms: 1. RememberByrd Chapter 06 #43Learning Outcome: 6.09 Describe dietary measures to reduce the risk of developing cardiovascular disease.Section: Expert PerspectiveTopic: LipidsTopic: Nutrition and Disease 
44.  The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.  A.  receptor B.  atherosclerotic C.  intermediate D.  scavenger
 
Blooms: 1. RememberByrd Chapter 06 #44Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
45.  High-density lipoproteins function in lipid transport by  A.  delivering cholesterol to target cells throughout the body. B.  picking up cholesterol from dying cells and other sources for delivery to other lipoproteins and the liver for disposal. C.  slowly carrying newly synthesized fats from the liver to various body cells. D.  moving newly absorbed dietary fat through the intestinal wall.
 
Blooms: 1. RememberByrd Chapter 06 #45Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
46. Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following? A. LDLB. HDLC. chylomicronsD. cholesterol
 
Blooms: 1. RememberByrd Chapter 06 #46Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
47. Which apolipoprotein is responsible for activating lipoprotein lipase? A. Apo B-48B. Apo C-IIC. Apo CD. Apo B-100
 
Blooms: 1. RememberByrd Chapter 06 #47Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
48.  Excessive intakes of saturated fatty acids tend to  A.  increase cholesterol deposited in arteries. B.  decrease cholesterol levels in the veins. C.  be of no concern to heart disease. D.  increase HDL levels in the blood.
 
Blooms: 2. UnderstandByrd Chapter 06 #48Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
49.  Excessive amounts of omega-3 fatty acids can  A.  impair the immune system. B.  cause excessive bleeding. C.  cause hemorrhagic stroke. D.  All of these choices are correct. E.  None of these choices are correct.
 
Blooms: 2. UnderstandByrd Chapter 06 #49Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
50. Blockage of a major artery is caused by a blood clot. These clots may form when A. cholesterol plaques build up in artery walls.B. HDL invades artery walls.C. the dietary intake of cholesterol is less than 200 mg per day.D. LDL fails to remove cholesterol from artery walls.
 
Blooms: 2. UnderstandByrd Chapter 06 #50Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
51.  Which of the following is considered a desirable blood level for total cholesterol?  A.  200 mg/dl or less B.  300 mg/dl or less C.  400 mg/dl or less D.  500 mg/dl or less
 
Blooms: 1. RememberByrd Chapter 06 #51Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
52.  Which of the following blood levels of LDL cholesterol would increase risk for cardiovascular disease?  A.  100 mg/dl or less B.  130 mg/dl or less C.  130-159 mg/dl D.  over 160 mg/dl
 
Blooms: 1. RememberByrd Chapter 06 #52Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
53.  Which of the following is a risk factor for heart disease?  A.  Total blood cholesterol level greater than 200 mg/dl B.  LDL level lower than 100 mg/dl C.  Vigorous physical activity D.  HDL level greater than 60 mg/dl
 
Blooms: 2. UnderstandByrd Chapter 06 #53Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
54.  All of the following are uncontrollable risk factors for heart disease EXCEPT  A.  gender. B.  age. C.  genetics. D.  hypertension.
 
Blooms: 2. UnderstandByrd Chapter 06 #54Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
55. A stroke A. blocks blood flow in the brain.B. reduces blood flow in the heart.C. reduces blood flow to the gut.D. is not associated with fats or lipids.
 
Blooms: 1. RememberByrd Chapter 06 #55Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
56.  A diet designed to reduce elevated serum LDL cholesterol levels  A.  is low in saturated fats. B.  is reduced in dietary cholesterol. C.  provides adequate amounts of soluble fiber. D.  All of these choices are correct.
 
Blooms: 1. RememberByrd Chapter 06 #56Learning Outcome: 6.09 Describe dietary measures to reduce the risk of developing cardiovascular disease.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
57. Trans fatty acids are now considered more atherogenic than saturated fatty acids because they A. are unnatural and only form during fat processing.B. cause excessive blood clotting.C. elevate LDL levels, while decreasing HDL.D. cause sudden cardiac arrest in post-menopausal women.
 
Blooms: 2. UnderstandByrd Chapter 06 #57Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
58. Margarine is usually made by a process called ________, in which hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils. A. saturationB. isomerizationC. esterificationD. hydrogenation
 
Blooms: 1. RememberByrd Chapter 06 #58Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
 
True / False Questions 
59.  Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.  FALSE
 
Blooms: 2. UnderstandByrd Chapter 06 #59Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
60. All fat-free foods are healthy for you. FALSE
 
Blooms: 2. UnderstandByrd Chapter 06 #60Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
61. The decrease in HDL due to the decrease of estrogen in postmenopausal women plays a part in the increased risk of heart disease that occurs in older women. TRUE
 
Blooms: 2. UnderstandByrd Chapter 06 #61Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
62.  High blood levels of HDL are protective against heart disease.  TRUE
 
Blooms: 2. UnderstandByrd Chapter 06 #62Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.08Topic: LipidsTopic: Nutrition and Disease 
63. Americans eat more omega-3 fatty acids than omega-6 fatty acids. FALSE
 
Blooms: 1. RememberByrd Chapter 06 #63Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.06Topic: Lipids 
64. Trans fatty acids raise HDL and lower LDL. FALSE
 
Blooms: 2. UnderstandByrd Chapter 06 #64Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
65. Plants contain cholesterol. FALSE
 
Blooms: 2. UnderstandByrd Chapter 06 #65Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.05Topic: Lipids 
66. Dietary cholesterol should not exceed 300 milligrams per day. TRUE
 
Blooms: 1. RememberByrd Chapter 06 #66Learning Outcome: 6.09 Describe dietary measures to reduce the risk of developing cardiovascular disease.Section: 6.09Topic: LipidsTopic: Nutrition and Disease 
67. Lecithin and bile are examples of emulsifiers. TRUE
 
Blooms: 1. RememberByrd Chapter 06 #67Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.04Topic: Lipids 
 
Matching Questions 
68.  Match the term with its description.  
1.  Sterol manufactured in the body  
      Triglyceride  
  4 
2.  Lipid that is liquid at room temperature  
      Fat  
  5 
3.  Major lipid class that contains phosphorus, fatty acids, and glycerol  
      Cholesterol  
  1 
4.  Comprised of glycerol and fatty acids only  
      Phospholipid  
  3 
5.  Lipid that is solid at room temperature  
      Oil  
  2 
 
Blooms: 1. RememberByrd Chapter 06 #68Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
69. Match the term with the best description. 
1. Bile 
     Stimulates the gallbladder and pancreas to release bile and pancreatic enzymes 
  3 
2. Lingual lipase 
     Emulsifies fat 
  1 
3. Cholecystokinin 
     Stores bile for release into small intestines 
  5 
4. Pancreas 
     Produces and secretes enzymes 
  4 
5. Gallbladder 
     Enzyme found in the mouth that breaks down triglycerides 
  2 
 
Blooms: 1. RememberByrd Chapter 06 #69Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.07Topic: Lipids 
70. Match the lipoprotein with its description 
1. Lipoprotein made in the GI tract from digested fat 
     VLDL 
  4 
2. Lipoprotein that delivers cholesterol back to the liver and to other lipoproteins 
     LDL 
  3 
3. Lipoprotein with the greatest cholesterol content 
     Chylomicron 
  1 
4. Lipoprotein that transports fat made in the liver 
     HDL 
  2 
 
Blooms: 1. RememberByrd Chapter 06 #70Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.08Topic: Lipids 
 
Essay Questions 
71.  Compare and contrast the typical American diet to the Mediterranean diet.  
Answers will vary.
 
Blooms: 2. UnderstandLearning Outcome: 6.05 Describe the recommended intake of lipids.Section: 6.06Topic: Lipids 
72.  How do antioxidants reduce the risk of cardiovascular disease?  
Answers will vary.
 
Blooms: 2. UnderstandLearning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.08Topic: LipidsTopic: Nutrition and Disease 
73.  How do the plant stanols found in some margarines lower cholesterol?  
Answers will vary.
 
Blooms: 2. UnderstandLearning Outcome: 6.09 Describe dietary measures to reduce the risk of developing cardiovascular disease.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
74.  Why are premenopausal women at lower risk for heart disease when compared to men of the same age?  
Answers will vary.
 
Blooms: 2. UnderstandLearning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.08Topic: LipidsTopic: Nutrition and Disease 
75.  What is atherosclerosis and what key lipid factors contribute to this disease?  
Answers will vary.
 
Blooms: 4. AnalyzeLearning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: 6.09Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
 
Multiple Choice Questions 
76.  Lipids with high polyunsaturatd fatty acid content are ____________ at room temperature.  A.  solid B.  liquid C.  warm D.  gaseous
 
Blooms: 1. RememberByrd Chapter 06 #8Learning Outcome: 6.01 Explain the basic chemical structure of fatty acids and how they are named.Section: 6.01Topic: Lipids 
77. Eicosapentaenoic acid (EPA) is associated with A. glucose metabolism.B. omega-3 fatty acid metabolism.C. omega-6 fatty acid metabolism.D. cholesterol metabolism.
 
Blooms: 1. RememberByrd Chapter 06 #11Learning Outcome: 6.02 Describe the functions of triglycerides, fatty acids, phospholipids, and sterols in the body.Section: 6.01Topic: Lipids 
78.  Eicosanoids are  A.  responsible for fat transport in the bloodstream. B.  proteins that act like fat. C.  part of an omega-9 fatty acid. D.  substances that produce diverse hormone-like effects on the body.
 
Blooms: 1. RememberByrd Chapter 06 #12Learning Outcome: 6.03 Classify and evaluate the different fatty acids based on their health benefits or consequences.Section: 6.01Topic: Lipids 
79.  Saturated fatty acids predominate in which of the following lipids?  A.  canola oil B.  safflower oil C.  butter D.  olive oil
 
Blooms: 2. UnderstandByrd Chapter 06 #15Learning Outcome: 6.04 Identify food sources of triglycerides, fatty acids, phospholipids, and sterols.Section: 6.02Topic: Lipids 
 
Essay Questions 
80.  What is the role of bile acids in the digestion of lipids?  
Answers will vary.
 
Blooms: 2. UnderstandByrd Chapter 06 #76Learning Outcome: 6.07 Explain the digestion, absorption, and transport of lipids in the body.Section: 6.07Topic: Lipids 
81.  Evaluate the following statement: Heart disease is more likely due to genetics than diet.  
Answers will vary.
 
Blooms: 5. EvaluateByrd Chapter 06 #77Learning Outcome: 6.08 Discuss health concerns related to dietary fat intake.Section: Medical PerspectiveTopic: LipidsTopic: Nutrition and Disease 
82.  What is the role of bile acids in the digestion of lipids?  
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83.  Evaluate the following statement: Heart disease is more likely due to genetics than diet.  
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