Question 1

Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

Accepted Answer

A)  0.5
B)  1.0
C)  2.0
D)  5.0

Question 2

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

Accepted Answer

A)  diglyceride.
B)  triglyceride.
C)  phospholipid.
D)  monoglyceride.

Question 3

In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?

Accepted Answer

A)  Oxygen
B)  Carbon
C)  Glycerol
D)  Other hydrogens

Question 4

Which of the following is a characteristic of fish consumption?

Accepted Answer

A)  Fish is a good source of iron
B)  Fatty fish contain the highest amounts of omega-3 fatty acids
C)  The minimum intake to gain any benefit is 3 servings per week
D)  Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats

Question 5

Which of the following is a feature of adipose cell lipoprotein lipase?

Accepted Answer

A)  The enzyme's activity is reduced by high-fat diets
B)  The enzyme's activity is increased by signals from epinephrine and glucagon
C)  The enzyme works to promote uptake of circulating triglycerides into storage triglycerides
D)  The enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream

Question 6

Which of the following is a feature of phospholipids?

Accepted Answer

A)  Resistant to digestion
B)  Soluble in both water and fat
C)  Highly susceptible to oxidation
D)  Found naturally only in animal foods

Question 7

Surveys show that U.S.adults' average intake of fat as a percentage of total energy intake is

Accepted Answer

A)  20.
B)  27.
C)  34.
D)  55.

Question 8

Which of the following describes a recognized relationship between dietary fat and cancer?

Accepted Answer

A)  Fat from milk does not increase risk for cancer
B)  Dietary fat initiates rather than promotes cancer formation
C)  High intakes of omega-3 fatty acids promote cancer development in animals
D)  The evidence linking fat intake with cancer is stronger than that linking it with heart disease

Question 9

Which of the following is used by the body to synthesize arachidonic acid?

Accepted Answer

A)  Oleic acid
B)  Linoleic acid
C)  Palmitic acid
D)  Linolenic acid

Question 10

Studies show that regular consumption of fatty fish leads to

Accepted Answer

A)  lower blood pressure.
B)  higher blood cholesterol.
C)  greater tendency of the blood to clot.
D)  decreased storage of omega-3 fatty acids.

Question 11

A low risk of cardiovascular disease correlates with high blood levels of

Accepted Answer

A)  triglycerides.
B)  free fatty acids.
C)  high-density lipoproteins.
D)  very-low-density lipoproteins.

Question 12

Which of the following is a characteristic of cholesterol?

Accepted Answer

A)  It is absorbed directly into the blood
B)  It is a precursor for bile and vitamin D synthesis
C)  It is not formed in the body when provided by the diet
D)  It is found in abundance in tropical fats such as palm oil

Question 13

Sucrose polyester is another name for

Accepted Answer

A)  BHA.
B)  DHA.
C)  olestra.
D)  trans fat.

Question 14

All of the following are features of dairy products consumption except

Accepted Answer

A)  fat-free milk contains no cholesterol.
B)  yogurt is known to lower blood cholesterol.
C)  fermented milk products raise the bacterial population in the colon.
D)  fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk.

Question 15

Which of the following lipoproteins contains the highest percentage of cholesterol?

Accepted Answer

A)  Chylomicron
B)  Low-density lipoprotein
C)  High-density lipoprotein
D)  Very-low-density lipoprotein

Question 16

Which of the following lipids is an essential nutrient?

Accepted Answer

A)  Lecithin
B)  Cholesterol
C)  Stearic acid
D)  Linoleic acid

Question 17

Characteristics of hydrogenated oils include all of the following except

Accepted Answer

A)  they are stored in adipose tissue.
B)  they lower HDL and raise LDL cholesterol in the body.
C)  some of their fatty acids change shape from cis to trans.
D)  products containing them become rancid sooner, contributing to a shorter shelf life.

Question 18

Which of the following is a feature of cholesterol?

Accepted Answer

A)  Only about 10% of the body's total cholesterol is extracellular
B)  "Bad" cholesterol is a form of cholesterol found in plant foods
C)  "Good" cholesterol is a form of cholesterol found in plant foods
D)  Exogenous cholesterol absorption is reduced by lecithin supplements

Question 19

Major sources of cholesterol include all of the following except

Accepted Answer

A)  Meat
B)  Shrimp
C)  Avocados
D)  Hamburger

Question 20

Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

Accepted Answer

A)  Butter
B)  Canola oil
C)  Coconut oil
D)  Stick margarine

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

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Major sources of cholesterol include all of the following except

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Which of the following is used by the body to synthesize arachidonic acid?

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Sucrose polyester is another name for

Correct AnswerverifiedShow Answer

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

Correct AnswerverifiedShow Answer

In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of cholesterol?

Correct AnswerverifiedShow Answer

Which of the following describes a recognized relationship between dietary fat and cancer?

Correct AnswerverifiedShow Answer

Which of the following is a feature of cholesterol?

Correct AnswerverifiedShow Answer

Studies show that regular consumption of fatty fish leads to

Correct AnswerverifiedShow Answer

Characteristics of hydrogenated oils include all of the following except

Correct AnswerverifiedShow Answer

A low risk of cardiovascular disease correlates with high blood levels of

Correct AnswerverifiedShow Answer

All of the following are features of dairy products consumption except

Correct AnswerverifiedShow Answer

Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

Correct AnswerverifiedShow Answer

Which of the following lipoproteins contains the highest percentage of cholesterol?

Correct AnswerverifiedShow Answer

Which of the following is a feature of adipose cell lipoprotein lipase?

Correct AnswerverifiedShow Answer

Which of the following is a feature of phospholipids?

Correct AnswerverifiedShow Answer

Surveys show that U.S.adults' average intake of fat as a percentage of total energy intake is

Correct AnswerverifiedShow Answer

Which of the following lipids is an essential nutrient?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of fish consumption?

Correct AnswerverifiedShow Answer

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