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a. Fat
b. Protein
c. Simple carbohydrates
d. Complex carbohydrates
a. Hydrolyzes hormones involved in fat breakdown
b. Synthesizes new adipose cells from simple fatty acids
c. Hydrolyzes triglycerides to provide fatty acids for other cells
d. Synthesizes long-chain fatty acids to provide precursors for other cells
a. 5
b. 25
c. 40
d. 60
Questions for Section 5.5 Health Effects and Recommended Intakes of Lipids
desirable range?
a. 50
b. 101
c. 199
d. 299
desirable range?
a. 99
b. 149
c. 199
d. 299
level by the least amount?
a. Lauric
b. Stearic
c. Myristic
d. Palmitic
called a
a. lipid profile.
b. circulating fat count.
c. personal lipids count.
d. degenerative disease assessment.
a. cancer.
b. obesity.
c. heart disease.
d. lactose intolerance.
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except
a. it should be trans fat free.
b. it should be soft instead of hard.
c. it should contain primarily omega-3 fatty acids.
d. it should list liquid vegetable oil as the first ingredient.
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?
a. Low LDL and high HDL
b. Low HDL and high LDL
c. Low DLD and high DHD
d. Low LDH and low HDL
lower blood cholesterol levels?
a. Butter
b. Canola oil
c. Coconut oil
d. Stick margarine
c 152(K) 120. Which of the following is a characteristic of egg nutrition?
a. Eggs are high in both cholesterol and saturated fat
b. High omega-3 fat eggs are now available by prescription only
c. Although it is high in cholesterol, the egg is low in saturated fat
d. Even in people with a healthy lipid profile, consumption of one egg/day is
detrimental
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. Corn oil
b. Canola oil
c. Safflower oil
d. Liquefied lard
a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol
b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing
c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein
levels
d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats
alter blood cholesterol levels
a. The desirable upper range is 250 mg per 100 mL
b. It can be reduced by increasing dietary intake of insoluble fiber
c. It can be lowered by increasing dietary intake of trans-fat
d. It can be lowered more effectively by reducing dietary intake of saturated fat than of
cholesterol
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a. 500 mg
b. 2 g
c. 6 g
d. 12 g
a. Steamed fish
b. Steamed corn
c. Broiled chicken
d. Very lean grilled steak
a. Meat
b. Shrimp
c. Avocados
d. Hamburger
of blood clots?
a. Oleic acid
b. Stearic acid
c. Arachidonic acid
d. Eicosapentaenoic acid
a. 100
b. 200
c. 300
d. 450
a. Consumption of one egg per day by most people is not considered detrimental
b. The omega-3 fatty acid content of eggs is increased by feeding hens more coconut
oil
c. The amount of cholesterol in one egg is about the same as in one serving of ice
cream
d. The cholesterol is found in approximately equal amounts in the yolk and the white
(albumin)
a. Corn
b. Canola
c. Sesame
d. Coconut
a. trans-fatty acid averages about 1 g per day.
b. energy from fat provides about 34% of total energy intake.
c. cholesterol intake averages just under 300 mg per day for men.
d. saturated fat intake represents about one–third of total fat intake.
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a. Butter is a major source of trans fatty acids
b. Butter contains more saturated fat and cholesterol than margarine does
c. Margarine contains approximately half as much cholesterol as butter does
d. Stick margarine contains half as much trans-fatty acids as soft margarine does
Which of the following should be your recommendation?
a. Eggs
b. Salmon
c. Low-fat cheeses
d. Lean chicken breast
a. 5
b. 20
c. 45
d. 75
a. Omega-3 fats are found in fish
b. Cholesterol is found in peanuts
c. Essential fatty acids are found in olestra
d. Low-density lipoproteins are found in coconut oil
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?
a. 0.4 : 1.0
b. 1.0 : 1.0
c. 1.6 : 1.0
d. 2.4 : 1.0
consume
a. eggs and milk.
b. canola oil and walnuts.
c. safflower oil margarine.
d. corn oil and sunflower oil.
risk for ingesting potentially toxic amounts of
a. EPA.
b. DHA.
c. mercury.
d. cadmium.
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
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of the following except
a. poor wound healing.
b. higher LDL cholesterol.
c. suppressed immune function.
d. inflammation of the pancreas.
a. Tuna
b. Butter
c. Salad oil
d. Shortening
recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega–6
fats?
a. 5
b. 10
c. 20
d. There is no specific recommendation based on omega-6 intake
preformed
a. eicosanoids.
b. linolenic acid.
c. docosahexaenoic acid.
d. eicosapentaenoic acid.
d 153(K) 144. All of the following foods contain liberal amounts of eicosapentaenoic and
docosahexaenoic acid except
a. tuna.
b. salmon.
c. human milk.
d. soybean oil.
omega-3 lipids in the U.S. diet?
a. High intakes of meat and low intakes of fish
b. Low intakes of vegetable oils and high intakes of fish
c. High intakes of beef fat and low intakes of vegetable oils
d. Low intakes of beef fat and high intakes of vegetable oils
cancer?
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
healthy person requiring 3000 kcalories per day?
a. 33
b. 66
c. 83
d. 117
90
percentage of energy intake?
a. 10
b. 20
c. 35
d. 50
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?
a. Most frozen desserts are fat-free and she should not pay extra for one with a fat-free
claim
b. Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from
this dessert and still lose weight
c. As long as she makes sure to eat the dessert before 9 p.m. it should not contribute
much to her daily kcaloric intake
d. Fat-free products typically have so much added sugar that the kcalorie count can be
as high as in the regular-fat product
consumed, as a percentage of total energy intake?
a. 5
b. 15
c. 20
d. 35
fatty acids?
a. 2.5-5.5
b. 5.6-11.2
c. 12–19
d. 20–35
cholesterol on a 2500-kcalorie diet?
a. 50 mg
b. 150 mg
c. 300 mg
d. 1,000 mg
provides 50% of the energy from carbohydrate, 20% from protein, and the remainder
from fat?
a. 15
b. 22
c. 27
d. 35
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fats, and 20 g of polyunsaturated fats. What is the percentage of energy supplied by the
lipids?
a. 22
b. 33
c. 44
d. 55
is
a. 20.
b. 27.
c. 34.
d. 55.
a. 110.
b. 235.
c. 360.
d. 925.
a. A minimum of 20% fat energy in the diet is needed
b. Energy derived from fat has very little bearing on performance
c. Optimal performance is found with a high-carbohydrate, 15% total fat kcalories, diet
d. Diets with at least 10% total kcalories from fat are still able to provide the
recommended amounts of micronutrients
a. Adds flavor to food
b. Serves as a carrier of fat-soluble vitamins
c. Is an essential constituent of body tissues
d. Supplies up to 25% of the body’s energy needs during rest
a. Color
b. Sweetness
c. Palatability
d. Hydrogenation
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.
a. The meat from “free–range” animals is similar in composition to soy protein
b. “Free–range” animals contain more omega-3 fats in the meat than grain-fed animals
c. Grain-fed animals contain more polyunsaturated fatty acids in the meat compared
with grass-fed animals
d. Grain-fed animals contain lower concentrations of fat in the meat compared with
grass-fed animals
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a 157(A) 162. Which of the following is appropriate dietary advice for reducing fat intake?
a. Limit intake of all fried foods because they contain abundant fat
b. Substitute crackers and cornbread for other starches because they are likely lower in
fat
c. Consume foods with more invisible fat because this type of fat is not absorbed well
from the digestive tract
d. Increase consumption of soups, such as cream–of-mushroom soup prepared with
water, because the fat content is usually very low
a. nuts.
b. butter.
c. avocados.
d. chocolate.
include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat
cheeses, whole-wheat crackers, 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
a. slows the pancreas’s release of lipase enzyme.
b. consists of tight protein-binding molecules that replace the fat molecules usually
present in potato chips.
c. contains a fat–like substance that the body’s enzymes can’t break down and therefore
cannot be absorbed.
d. is first subjected to radiation exposure to desaturate the bonds within the fat
molecules, which reduces the kcalorie content.
a. It can be used in the frying of foods
b. It leads to constipation in some individuals
c. Its chemical structure is similar to a triglyceride
d. It lowers absorption of vitamins A and K from foods
a. BHA.
b. DHA.
c. olestra.
d. trans fat.
a. It yields 9 kcalories per gram
b. It imparts off-flavors to foods
c. It raises blood glucose levels
d. It inhibits absorption of vitamin E
a. It has a class II toxicity rating by the FDA
b. It binds to water-soluble vitamins in the digestive tract
c. It causes no net loss of fat-soluble vitamins from the digestive tract
d. It causes abdominal cramping and loose stools in approximately one-third of
consumers
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except
a. the total fat content, in g.
b. the trans fat content, in g.
c. the saturated fat content, in g.
d. the percentage of total kcalories contributed by fat.
Questions for Section 5.6 High-Fat Foods—Friend or Foe?
b 164-165(K) 170. 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 kcalories from fat but
the healthier group was found to ingest more
a. dairy.
b. olive oil.
c. fatty fish.
d. grass-fed livestock.
to lowest amounts?
a. Monounsaturated, polyunsaturated, saturated
b. Polyunsaturated, monounsaturated, saturated
c. Polyunsaturated, saturated, monounsaturated
d. Saturated, monounsaturated, polyunsaturated
health?
a. The benefit is unrelated to the phytochemical content
b. The benefit is unrelated to changes in LDL concentration
c. The benefit is found only from ingestion of a few types of nuts
d. The benefit may be related, in part, to the high content of monounsaturated fats and
low content of saturated fats
approximate percentage of monounsaturated fat?
a. 5
b. 30
c. 45
d. 60
a 166(K) 174. Studies show that regular consumption of fatty fish leads to
a. lower blood pressure.
b. higher blood cholesterol.
c. greater tendency of the blood to clot.
d. decreased storage of omega-3 fatty acids.
a. Shark
b. Catfish
c. Salmon
d. Canned light tuna
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shark by women of childbearing age?
a. These fish are a major source of toxic mercury
b. The omega-3 fatty acids may induce premature labor
c. The omega-3 fatty acids prolong bleeding time during delivery
d. These fish contain unusually high amounts of medium–chain triglycerides
a. lower in omega-3 fats.
b. higher in soluble fiber.
c. higher in trace elements.
d. usually higher in mercury.
disease by what percentage?
a. 0.5
b. 1.0
c. 2.0
d. 5.0
a. Fried foods
b. Whole milk
c. Nondairy creamers
d. Microwave popcorn
a. Flax seeds
b. Safflower oil
c. Sunflower seeds
d. Corn oil margarine
a. eggs.
b. olive oil.
c. lean meat.
d. fortified butter.
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Matching
K 134 01. The simplest dietary fatty acid
O 134 02. A source of medium-chain saturated fatty acids
L 134 03. A long-chain saturated fatty acid
J 135 04. A good source of monounsaturated fats
E 140 05. A phospholipid
M 141 06. Major dietary precursor for vitamin D synthesis
A 143 07. Source of bile
R 143 08. Signals the release of bile
I 143 09. Major source of lipase
C 144 10. Structure assisting absorption of long-chain fats
P 144 11. A lipoprotein synthesized within intestinal absorptive cells
T 146 12. A lipoprotein made primarily by the liver
S 147 13. The lipoprotein type with the highest percentage of protein
D 149 14. Slows the synthesis of eicosanoids
Q 149 15. An essential fatty acid
N 152 16. Common source of trans-fatty acids
H 152 17. Good food source of omega-3 fatty acids
F 153 18. Good food source of omega-6 fatty acids
B 158 19. Fat replacement product made from fat
G 168 20. Oil that is characteristic of the Mediterranean diet
96
Essay
Page(s)
133–137 01. 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.
137–139 02. What methods are used by the food industry to inhibit rancidity of the unsaturated
lipids in foods?
138–139 03. Describe the process of fat hydrogenation and discuss its advantages and
disadvantages.
139;151-152 04. Discuss the meaning and significance of trans-fatty acids in the diet. List four
common food sources.
141;145-147 05. Discuss the role of dietary cholesterol and the endogenous production of cholesterol
and heart disease. What is meant by “good” and “bad” cholesterol?
141;147;151-152 06. 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.
142–145 07. Discuss in detail the digestion, absorption, and transport of dietary lipids, including
the sterols.
143–144 08. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and
small intestine.
143–145 09. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-
chain fatty acids.
143–145 10. 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.
144–145 11. What is the role of micelles in the absorption of lipids?
145–148 12. Discuss the composition and function of the major circulating lipoproteins.
148–149 13. Discuss the functions of lipids in the body. What is the role of the liver in
metabolizing and processing fats?
149 14 How do eicosanoids differ from hormones?
149 15. 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?
149;152–154 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?
97
150 17. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the
metabolism of fats.
151-152;160 18. Compare and contrast the risks from consuming margarine or butter.
151-153;161 19. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring
about the greatest reductions in blood lipids?
151-154;167-168 20. 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?
152–153 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?
152–153 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?
156–158 23. List strategies for lowering fat intake with minimal impact on diet palatability.
156–158 24. Provide examples of how food manufacturers are able to reduce the content and
concentration of lipids in their food products.
156–157 25. What factors make it difficult for people to adhere to low-fat diets?
157 26. What is meant by invisible fat? List three common sources in the diet.
158–159 27. Discuss the benefits and possible hazards of dietary fat replacers in the diet.
165–166 28. How are nuts thought to protect against heart disease?
164–165 29. Discuss the potential health benefits of substituting olive oil for other cooking fats.
165–166 30. Discuss the health benefits of substituting nuts for other sources of fat in the diet.
166–167 31. How are omega-3 fats thought to protect against heart disease?
167–168 32. Discuss the most common food sources of harmful fats and ways to reduce their
intake.
168–169 33. Describe the content of traditional Mediterranean diets and explain the benefits of
these foods to cardiovascular health.