Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols
MULTIPLE CHOICE
1. In which form are most dietary lipids found?
a.
Sterols
b.
Glycerols
c.
Triglycerides
d.
Monoglycerides
e.
Polyglycerides
2. Lipids that are solid at room temperature are known as ____.
a.
oils
b.
fats
c.
omegas
d.
glycerols
e.
phospholipids
3. Lipids that are liquid at room temperature are known as ____.
a.
oils
b.
fats
c.
omegas
d.
glycerols
e.
phospholipids
4. What is the chemical composition of fats?
a.
Hexose polymers
b.
Glycogen granules
c.
Fatty acids and glycerol
d.
Combinations of long-chain fatty acids
e.
Esters of carbon and hydrogen
5. Which item is a chief source of short-chain and medium-chain fatty acids?
a.
Fish
b.
Eggs
c.
Dairy
d.
Soybeans
e.
Fruit
6. Lipids differ in their degree of saturation or unsaturation due to their number of ____.
a.
amino acids
b.
double bonds
c.
saccharide units
d.
peptide linkages
e.
oxygen atoms
7. What is a common dietary saturated fatty acid?
a.
Oleic acid
b.
Stearic acid
c.
Linolenic acid
d.
Arachidonic acid
e.
Lineolic acid
8. Which compound is missing four or more hydrogen atoms?
a.
Monounsaturated fatty acid
b.
Polyunsaturated fatty acid
c.
Long-chain saturated fatty acid
d.
Short-chain saturated fatty acid
e.
Triglycerides
9. The easiest way to increase intake of oleic acid is to consume more ____.
a.
lard oil
b.
corn oil
c.
olive oil
d.
safflower oil
e.
tallow oil
10. What product has the highest percentage of its fat in saturated form?
a.
Butter
b.
Walnut oil
c.
Beef tallow
d.
Coconut oil
e.
Chicken fat
11. Which product has the highest percentage of its fat in polyunsaturated form?
a.
Butter
b.
Corn oil
c.
Beef tallow
d.
Coconut oil
e.
Palm oil
12. Which product provides abundant amounts of omega-3 fatty acids?
a.
Palm oil
b.
Walnut oil
c.
Soybean oil
d.
Flaxseed oil
e.
Corn oil
13. Which product is considered a major source of polyunsaturated fat?
a.
Corn oil
b.
Palm oil
c.
Peanut oil
d.
Chicken fat
e.
Olive oil
14. What is a conjugated linoleic acid?
a.
A type of cis-fatty acid
b.
A partially hydrogenated omega-6 lipid
c.
A fatty acid with the chemical make-up of linoleic acid but with a different configuration
d.
A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal
tract
e.
A nitrogen-containing compound found in foods and made in the body from the amino
acid methionine.
15. Which statement describes a feature of trans-fatty acids?
a.
In nature, most double bonds are trans.
b.
Hydrogenation converts trans-fatty acids to cis-fatty acids.
c.
The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of
antioxidants.
d.
In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated
fats.
e.
The hydrogen atoms are located on the same side of a double bond.
16. What type of compound is lecithin?
a.
Bile salt
b.
Glycolipid
c.
Lipoprotein
d.
Phospholipid
e.
Sterol
17. Which statement describes is a feature of choline?
a.
It is a part of lecithin.
b.
It is a type of cis-fatty acid.
c.
It is a type of trans-fatty acid.
d.
It is attached to omega-3 fatty acids.
e.
It has a multiple ring structure.
18. About how much cholesterol is synthesized by the liver every day?
a.
100 to 300 mg
b.
300 to 500 mg
c.
500 to 800 mg
d.
800 to 1500 mg
e.
1500 to 2500 mg
19. Which food contains cholesterol?
a.
Corn
b.
Olives
c.
Roasted turkey
d.
Roasted peanuts
e.
Boiled potatoes
20. What is the major source of “good” cholesterol?
a.
Fatty fish
b.
Fatty meat
c.
Endogenous synthesis
d.
Monounsaturated and polyunsaturated fatty acids
e.
Dairy foods
21. Which of the following is a characteristic of cholesterol?
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
e.
It has no functions in the healthy body.
22. What term may be used to describe a hydrophobic substance?
a.
Lipophilic
b.
Lipophobic
c.
Glycerophilic
d.
Glycerophobic
e.
Emulsifiable
23. Which statement characterizes the lipase enzymes?
a.
Gastric lipase plays a significant role in fat digestion in adults
b.
Intestinal mucosal lipase is responsible for most dietary fat digestion
c.
Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants
d.
Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free
fatty acids
e.
Pancreatic lipase forms emulsified fats from monoglycerides
24. In the digestion of fats, emulsifiers function as ____.
a.
enzymes
b.
hormones
c.
detergents
d.
chylomicrons
e.
macrophages
25. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
a.
Mouth
b.
Stomach
c.
Small intestine
d.
Large intestine
e.
Esophagus
26. Chylomicrons are synthesized within the ____.
a.
liver
b.
intestinal cells
c.
lymphatic system
d.
storage compartment of plant seeds
e.
spleen
27. How is soluble fiber in the diet thought to help lower blood cholesterol level?
a.
It denatures cholesterol in the stomach.
b.
It hydrolyzes cholesterol in the intestinal tract.
c.
It traps cholesterol in the intestinal tract and thus inhibits its absorption.
d.
It enhances excretion of bile leading to increased cholesterol turnover.
e.
It binds to the fats and denatures them.
28. Bile is known to assist in the absorption of ____.
a.
fat
b.
carbohydrate
c.
protein
d.
vitamins
e.
minerals
29. Spherical complexes of emulsified fats are known as ____.
a.
micelles
b.
chylomicrons
c.
monolipomicrons
d.
endogenous bilayer aggregates
e.
polymerized lipids
30. Which example characterizes enterohepatic circulation?
a.
Chylomicron conversion to LDLs and HDLs
b.
Recycling of bile from the intestine to the liver
c.
Hormonal control of pancreatic digestive secretions
d.
Liver secretion of eicosanoids that promote absorption of eicosanoid precursors
e.
Cholesterol that is made from bile in the small intestine and transported to the liver
31. In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____.
a.
less lipid
b.
less protein
c.
more cholesterol
d.
more carbohydrate
e.
more triglyceride
32. Which lipoprotein contains the highest percentage of cholesterol?
a.
Chylomicron
b.
Low-density lipoprotein
c.
High-density lipoprotein
d.
Very-low-density lipoprotein
e.
Very-high density lipoprotein
33. After a fat-containing meal is absorbed, about how many hours does it take the body to remove the
chylomicrons from the blood?
a.
2
b.
5
c.
10
d.
14
e.
16
34. What tissue contains special receptors for removing low-density lipoproteins from the circulation?
a.
Liver
b.
Adipose
c.
Arterial walls
d.
Skeletal muscle
e.
Smooth muscle
35. A high risk of heart attack correlates with high blood levels of ____.
a.
free fatty acids
b.
high-density lipoproteins
c.
low-density lipoproteins
d.
very low-density lipoproteins
e.
omega-3 fatty acids
36. What are the substances resistin and adiponectin?
a.
Glycolipids that regulate synthesis of lipoproteins
b.
Intestinal cell hormones that regulate secretion of bile
c.
Intestinal cell hormones that trigger secretion of pancreatic juice
d.
Proteins secreted from fat cells that help regulate energy balance
e.
Substances that dampen inflammation and decrease insulin resistance
37. An important function of fat in the body is to ____.
a.
build muscle tissue
b.
regulate blood glucose levels
c.
protect vital organs against shock
d.
provide precursors for glucose synthesis
e.
facilitate reproduction
38. Which lipid is an essential nutrient?
a.
Lecithin
b.
Cholesterol
c.
Stearic acid
d.
Linoleic acid
e.
Adipokine
39. Which acid is an omega-3 fat?
a.
Acetic acid
b.
Palmitic acid
c.
Linoleic acid
d.
Docosahexaenoic acid
e.
Arachidonic acid
40. What is the immediate precursor for the eicosanoids?
a.
Glucose
b.
Hormones
c.
Fatty acids
d.
Cholesterol
e.
Lipases
41. Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of
a.
arachidonic acid.
b.
certain eicosanoids.
c.
certain saturated fatty acids.
d.
certain unsaturated fatty acids.
e.
certain adipokines
42. What are the precursors for synthesis of the eicosanoids?
a.
Steroids
b.
Short-chain fatty acids
c.
Medium-chain saturated fatty acids
d.
Long-chain polyunsaturated fatty acids
e.
Monounsaturated fatty acids
43. What is the function of lipoprotein lipase?
a.
Synthesizes lipoproteins in liver cells
b.
Synthesizes triglycerides in adipose cells
c.
Assembles lipid particles into chylomicrons
d.
Hydrolyzes blood triglycerides for uptake into cells
e.
Stimulates the release of triglycerides from the liver
44. What is the function of adipose cell hormone-sensitive lipase?
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
e.
Regulation of blood pressure and blood clotting
45. Approximately what percentage of the body’s energy needs at rest is supplied by fat?
a.
5
b.
25
c.
40
d.
60
e.
75
46. How much energy does one gram of fat provide?
a.
3 kcal
b.
5 kcal
c.
7 kcal
d.
9 kcal
e.
11 kcal
47. The results of blood tests that reveal a person’s total cholesterol and triglycerides are called a ____.
a.
lipid profile
b.
circulating fat count
c.
personal lipids count
d.
degenerative disease assessment
e.
lipid balance ratio
48. Which source of lipids should be substituted for saturated fats to help lower blood cholesterol levels?
a.
Butter
b.
Canola oil
c.
Coconut oil
d.
Stick margarine
e.
Shortening
49. Which statement best describes the nutritional value of eggs?
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.
e.
Egg substitutes often have higher levels of cholesterol than do eggs.
50. Which statement is true of the relationship fat intake and health?
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
e.
Trans-fatty acids are not as dangerous as once believed
51. What is the approximate average daily trans-fatty acid intake in the United States?
a.
500 mg
b.
2 g
c.
5 g
d.
12 g
e.
18 g
52. When consumed regularly, which fatty acid helps prevent the formation of blood clots?
a.
Oleic acid
b.
Stearic acid
c.
Arachidonic acid
d.
Eicosapentaenoic acid
e.
Linoleic acid
53. Approximately how much saturated fat is in 8 ounces of whole milk?
a.
2 g
b.
5 g
c.
8 g
d.
12 g
e.
15 g
54. Approximately how much saturated fat is in a plain baked potato?
a.
0 g
b.
1 g
c.
2 g
d.
3 g
e.
4 g
55. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume ____.
a.
eggs and milk
c.
safflower oil margarine
b.
canola oil and walnuts
d.
corn oil and sunflower oil
56. A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for
ingesting potentially toxic amounts of ____.
a.
EPA
b.
DHA
c.
mercury
d.
cadmium
e.
dioxins
57. Which product is a good source of eicosapentaenoic acid?
a.
Tuna
b.
Butter
c.
Salad oil
d.
Shortening
e.
Corn oil
58. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed
____.
a.
eicosanoids
b.
linolenic acid
c.
docosahexaenoic acid
d.
eicosapentaenoic acid
e.
linoleic acid
59. Which statement describes a recognized relationship between dietary fat and 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.
e.
There is a strong link between breast cancer incidence and dietary fat.
60. According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of
energy intake?
a.
10
b.
20
c.
35
d.
50
e.
60
61. For most adults, what is the recommended minimum amount of fat that should be consumed, as a
percentage of total energy intake?
a.
5
b.
15
c.
20
d.
35
e.
45
62. What is the recommended range of daily fat consumption for an individual on a 2000 calorie diet?
a.
5 to 15 grams
b.
20 to 35 grams
c.
45 to 75 grams
d.
80 to 100 grams
e.
125 to 150 grams
63. Surveys show that U.S. adults’ average intake of fat as a percentage of total energy intake is ____.
a.
14%
b.
24%
c.
34%
d.
44%
e.
54%
64. The average daily cholesterol intake of U.S. women is about ____.
a.
134 mg
b.
184 mg
c.
224 mg
d.
274 mg
e.
304 mg
65. Which statement is true of fat in the diet of athletes?
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.
e.
It is especially important for female athletes to keep their fat intake to less than 15% of
their total kcal.
66. Which statement describes the lipid content of livestock?
a.
The meat from grass-fed animals is similar in composition to soy protein.
b.
Grass-fed 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.
e.
There are no significant differences between the fat composition of grass and grain fed
cattle.
67. What dietary advice is appropriate 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.
e.
Increase dairy consumption while decreasing consumption of fats from other sources,
because dairy fats do not contribute to disease.
68. Which statement describes a drawback of olestra consumption?
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.
e.
It can cause severe constipation.
69. Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate
percentage of monounsaturated fat?
a.
29
b.
39
c.
49
d.
59
e.
69