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Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
1. In which form are most dietary lipids found?
a. Sterols b. Glycerols
c. Triglycerides d. Monoglycerides
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
2. Lipids that are solid at room temperature are known as
a. oils. b. fats.
c. omegas. d. glycerols.
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
3. Lipids that are liquid at room temperature are known as
a. oils. b. fats.
c. omegas. d. glycerols.
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
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
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
5. A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be
known as a
a. diglyceride. b. triglyceride.
Cengage Learning Testing, Powered by Cognero Page 1Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
c. phospholipid. d. monoglyceride.
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
6. What compound is composed of 3 fatty acids and glycerol?
a. Steroid b. Lecithin
c. Triglyceride d. Monoglyceride
ANSWER: c
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
7. How many double bonds are present in stearic acid?
a. 0 b. 1
c. 2 d. 3
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
8. What is the simplest 18-carbon fatty acid?
a. Stearic acid b. Linoleic acid
c. Palmitic acid d. Linolenic acid
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
9. Which of the following is a property of dietary lipids?
a. b. c. d. Omega-3 fatty acids are always unsaturated
Lipids that are solid at room temperature are classified as oils
The fatty acids in triglycerides may be of chain length 2 to 25 carbons
The most common fatty acid chain length in triglycerides is 10 carbons
ANSWER: a
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 2Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
10. Which of the following represents a chief source of short-chain and medium-chain fatty acids?
a. Fish b. Eggs
c. Dairy d. Soybeans
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
11. How many hydrogen atoms are attached to each carbon adjacent to a double bond?
a. 1 b. 2
c. 4 d. 6
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
12. Like _____, lipids are made of _____ atoms.
a. vitamins; C, N, and O c. protein; C, H, O, and N b. carbohydrates; C, H, and O
d. water; C, H, and O
ANSWER: b
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
13. Lipids differ in their degree of saturation or unsaturation due to their number of
a. amino acids. b. double bonds.
c. saccharide units. ANSWER: b
d. peptide linkages.
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
14. Which of the following is a common dietary saturated fatty acid?
Cengage Learning Testing, Powered by Cognero Page 3Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
a. Oleic acid b. Stearic acid
c. Linolenic acid d. Arachidonic acid
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
15. Approximately how many carbons are contained in a medium-chain fatty acid?
a. 2-4 b. 6-10
c. 12-22 d. 24-26
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
16. Which of the following is a common source of medium-chain fatty acids?
a. Fish oils c. Vegetable oils b. Beef products
d. Dairy products
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
17. Which of the following describes a fatty acid that has one double bond?
a. Saturated b. Hydrogenated
c. Monounsaturated d. Polyunsaturated
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
18. What type of fatty acid is found in high amounts in olive oil?
a. Saturated b. Monounsaturated
c. Polyunsaturated d. Partially hydrogenated
ANSWER: b
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
Cengage Learning Testing, Powered by Cognero Page 4Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
TIVES:
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
19. Which one of the following compounds is missing 4 or more hydrogen atoms?
a. Monounsaturated fatty acid b. Polyunsaturated fatty acid
c. Long-chain saturated fatty acid d. Short-chain saturated fatty acid
ANSWER: b
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
20. Which of the following is a polyunsaturated fatty acid in foods?
a. Oleic acid b. Acetic acid
c. Stearic acid d. Linoleic acid
ANSWER: d
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
21. A person wishing to increase consumption of polyunsaturated fats should choose
a. coconut oil. b. beef products.
c. vegetable oils. d. dairy products.
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
22. An omega-3 fatty acid has its first double bond on the
a. third carbon from the acid end. b. first 3 carbons from the acid end.
c. third carbon from the methyl end. ANSWER: c
d. first 3 carbons from the methyl end.
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
23. What is a triacylglycerol?
a. A triglyceride Cengage Learning Testing, Powered by Cognero b. A phospholipid
Page 5Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
c. A partially hydrolyzed lipid d. A lipid found only in cold-water fish
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
24. 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.
ANSWER: c
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
25. A triglyceride always contains 3
a. carbons. b. glycerols.
c. fatty acids. d. double bonds.
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
26. Which of the following is a feature of polyunsaturated fats?
a. Low melting point c. Solid at room temperature b. High melting point
d. Solid at refrigerator temperature
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
27. Which of the following is known as a tropical oil?
a. Coconut oil c. Safflower oil b. Flaxseed oil
d. Conjugated linoleic acid
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
Cengage Learning Testing, Powered by Cognero Page 6Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
28. Which of the following is a factor that determines the hardness of a fat at a given temperature?
a. Origin of the fat b. Degree of saturation
c. Number of acid groups d. Number of oxygen atoms
ANSWER: b
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
29. Which of the following sources would yield the softest lipids at room temperature?
a. Lard b. Beef
c. Pork d. Safflower
ANSWER: d
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
30. A major cause of rancidity of lipids in foods is exposure to
a. heat and oxygen. c. freezer temperatures. b. fluorescent lighting.
d. enrichment additives.
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
31. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
a. Chain length
b. Number of double bonds
c. Position of first saturated bond
d. ANSWER: b
Size of adjacent fatty acids on the triglyceride molecule
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
Cengage Learning Testing, Powered by Cognero Page 7Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
32. Which of the following is a characteristic of lipids?
a. A quick way to spoil fats is by exposure to carbon dioxide
b. Typically, the shorter the carbon chain, the firmer the fat at 75°
c. Corn and sunflower oils are more prone to spoilage than palm kernel oil
d. Palm oil and coconut oil are very liquid due to their longer carbon chains
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
33. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid
in the shortest time?
a. Lard b. Peanut oil
c. Soybean oil d. Coconut oil
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
34. Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed
foods?
a. Refrigeration c. Partial hydrogenation b. Addition of BHT
d. Addition of phosphorus
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
35. Which of the following is NOT a method used by food processors to stabilize the lipids in food products?
a. Refrigeration b. Hydrogenation
c. Tightly sealed packaging d. Addition of oxidizing chemicals
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
36. Characteristics of hydrogenated oils include all of the following EXCEPT
a. they are stored in adipose tissue.
Cengage Learning Testing, Powered by Cognero Page 8Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
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.
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
37. Which of the following has the highest percentage of its fat in saturated form?
a. Butter b. Walnut oil
c. Beef tallow d. Coconut oil
ANSWER: d
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
38. Which of the following has the highest percentage of its fat in polyunsaturated form?
a. Butter b. Corn oil
c. Beef tallow d. Coconut oil
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
39. Which of the following characteristics is shared by olive oil and canola oil?
a. Neither is liquid at room temperature
b. Neither contains saturated fatty acids
c. Both contain high levels of polyunsaturated fatty acids
d. Both contain high levels of monounsaturated fatty acids
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
40. Which of the following provides abundant amounts of omega-3 fatty acids?
a. Palm oil c. Soybean oil b. Walnut oil
d. Flaxseed oil
Cengage Learning Testing, Powered by Cognero Page 9Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
41. The food industry often carries out the process of hydrogenation on which of the following lipids?
a. Corn oil b. Olive oil
c. Beef tallow d. Coconut oil
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
42. Which of the following is considered a major source of polyunsaturated fat?
a. Corn oil b. Palm oil
c. Peanut oil d. Chicken fat
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
43. Which of the following lipids contain(s) saturated fat?
a. Butter only
b. Soybean oil only
c. Cottonseed oil only
d. Butter, cottonseed oil, and soybean oil
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
44. All of the following are rich sources of polyunsaturated fatty acids EXCEPT
a. palm oil. c. soybean oil. b. fish oils.
d. safflower oil.
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
Cengage Learning Testing, Powered by Cognero Page 10Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
45. In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?
a. Oxygen b. Carbon
c. Glycerol d. Other hydrogens
ANSWER: b
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
46. 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
ANSWER: c
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
47. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from
a. cis to trans. b. solid to liquid.
c. covalent to ionic. d. saturated to unsaturated.
ANSWER: a
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Apply
48. Which of the following is descriptive of fatty acid configuration?
a. A cis-fatty acid has an extended, linear formation
b. A trans-fatty acid has a folded, U-shape formation
c. Trans-fatty acids are made only from polyunsaturated fats
d. Naturally occurring trans-fatty acids are found in dairy products
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
Cengage Learning Testing, Powered by Cognero Page 11Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
TIVES:
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
49. Which of the following describes a feature of cis-fatty acids and 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
ANSWER: d
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
50. Which of the following is a feature of phospholipids?
a. Resistant to digestion c. Highly susceptible to oxidation b. Soluble in both water and fat
d. Found naturally only in animal foods
ANSWER: b
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
51. Which of the following is NOT a component of lecithin?
a. Choline b. Phosphate
c. Fatty acids d. Magnesium
ANSWER: d
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
52. What type of compound is lecithin?
a. Bile salt b. Glycolipid
c. Lipoprotein d. Phospholipid
ANSWER: d
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 12Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
53. What is the usual fate of dietary lecithin?
a. Hydrolyzed in the intestines
b. Unabsorbed and passes out in the feces
c. Absorbed intact and incorporated into tissues
d. Absorbed intact and broken down by the liver
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
54. Which of the following is a feature of choline?
a. c. It is a part of lecithin It is a type of trans-fatty acid ANSWER: a
b. d. It is a type of cis-fatty acid
It is attached to omega-3 fatty acids
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
55. Which of the following is NOT a feature of lecithin?
a. Widespread in foods c. Contains a sulfate group b. Found in cell membranes
d. Manufactured by the body
ANSWER: c
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
56. Which of the following characteristics are shared by cholesterol and lecithin?
a. Both are sterols c. Both are synthesized in the body b. Both are phospholipids
d. Both are essential dietary nutrients
ANSWER: c
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Apply
57. Which of the following does NOT act as an emulsifier in the intestinal tract?
a. Lecithin b. Bile acids
c. Pancreatic lipase d. Bile phospholipids
ANSWER: c
Cengage Learning Testing, Powered by Cognero Page 13Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Apply
58. What is the major sterol in an omnivorous diet?
a. Palm oil b. Lecithin
c. Cholesterol d. Arachidonic acid
ANSWER: c
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
59. About how much cholesterol is synthesized by the liver every day?
a. None c. Less than 300 mg b. A few mg
d. At least 800 mg
ANSWER: d
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
60. Which of the following foods contains cholesterol?
a. Corn b. Olives
c. Roasted turkey d. Roasted peanuts
ANSWER: c
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Apply
61. What is the major source of “good” cholesterol?
a. Fatty fish
b. Fatty meat
c. Endogenous synthesis
d. Monounsaturated and polyunsaturated fatty acids
ANSWER: c
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
Cengage Learning Testing, Powered by Cognero Page 14Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Apply
62. A common feature of the plant sterols is they
a. raise LDL and lower HDL.
b. inhibit absorption of dietary cholesterol.
c. inhibit absorption of “bad” cholesterol.
d. enhance absorption of omega-3 fatty acids.
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
63. Which of the following CANNOT be found in plants?
a. Cholesterol b. Triglycerides
c. Essential fatty acids d. Nonessential fatty acids
ANSWER: a
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Apply
64. Which of the following is a feature of cholesterol?
a. Synthesized by the body c. Recommended intake is zero b. No relation to heart disease
d. No function in the human body
ANSWER: a
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
65. Which of the following is a feature of cholesterol?
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
ANSWER: a
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
Cengage Learning Testing, Powered by Cognero Page 15Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
66. Which of the following is a characteristic of cholesterol?
a. b. c. d. It is absorbed directly into the blood
It is a precursor for bile and vitamin D synthesis
It is not formed in the body when provided by the diet
It is found in abundance in tropical fats such as palm oil
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
67. Which of the following is a feature of cholesterol?
a. Its Daily Value is 300 mg
b. Its structure is similar to that of lecithin
c. Most of the body’s cholesterol is found circulating in the bloodstream
d. The amount consumed in the diet usually exceeds the amount synthesized in the body
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
68. All of the following compounds may be synthesized from cholesterol EXCEPT
a. bile. b. glucose.
c. vitamin D. d. sex hormones.
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
KEYWORDS: Bloom’s: Remember
69. Which of the following is NOT a destination for cholesterol?
a. Synthesized into bile c. Accumulates on walls of veins ANSWER: c
POINTS: 1
REFERENCES: b. Excreted in the feces
d. Accumulates on walls of arteries
5.2 The Chemist’s View of Phospholipids and Sterols
5.3 Digestion, Absorption, and Transport of Lipids
Cengage Learning Testing, Powered by Cognero Page 16Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and
CTIVES:
sterols.
KEYWORDS: Bloom’s: Apply
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
70. What term may be used to describe a substance that is hydrophobic?
a. Lipophilic b. Lipophobic
c. Glycerophilic d. Glycerophobic
ANSWER: a
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
S:
and sterols.
KEYWORDS: Bloom’s: Remember
71. Which of the following is characteristic of 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
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
72. Which of the following is NOT a feature of the bile acids?
a. Stored in the gallbladder
b. Synthesized from cholesterol
c. Manufactured by the gallbladder
d. Released into the small intestine whenever fat is present
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
73. Which of the following organs is NOT known to secrete a lipase?
a. Liver b. Stomach
c. Pancreas d. Salivary glands
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 17Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
74. In the digestion of fats, emulsifiers function as
a. enzymes. b. hormones.
c. detergents. d. chylomicrons.
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
75. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
a. Mouth b. Stomach
c. Small intestine d. Large intestine
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
76. Chylomicrons are synthesized within the
a. liver. b. intestinal cells.
c. lymphatic system. d. storage compartment of plant seeds.
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
77. 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
ANSWER: d
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
78. Bile is known to assist in the absorption of
a. fat only. c. carbohydrate and fat only. ANSWER: a
POINTS: 1
REFERENCES: Cengage Learning Testing, Powered by Cognero b. all nutrients.
d. carbohydrate, fat, and protein only.
5.3 Digestion, Absorption, and Transport of Lipids
Page 18Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJECTIVES: KEYWORDS: Bloom’s: Remember
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
79. What is the storage site of bile?
a. Liver b. Pancreas
c. Gallbladder d. Intestinal epithelial cells
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
80. Spherical complexes of emulsified fats are known as
a. micelles. b. chylomicrons.
c. monolipomicrons. d. endogenous bilayer aggregates.
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
81. Which of the following substances CANNOT be absorbed directly into the blood?
a. Glycerol b. Long-chain fatty acids
c. Short-chain fatty acids d. Medium-chain fatty acids
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
82. After a meal, most of the fat that eventually empties into the blood is in the form of particles known as
a. micelles. b. chylomicrons.
c. low-density lipoproteins. d. very-low-density lipoproteins.
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
83. 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?
a. Oatmeal is a low-fat food and inhibits the body’s synthesis of cholesterol
b. Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes
c. Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods
Cengage Learning Testing, Powered by Cognero Page 19Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
d. Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement
ANSWER: d
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
84. Which of the following is an example of 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
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
85. What lipoprotein is largest in size?
a. Chylomicron b. High-density lipoprotein
c. Low-density lipoprotein d. Very-low-density lipoprotein
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
86. In comparison to a low-density lipoprotein, a high-density lipoprotein contains
a. less lipid. b. less protein.
c. more cholesterol. d. more carbohydrate.
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
87. Which of the following lipoproteins contains the highest percentage of cholesterol?
a. Chylomicron b. Low-density lipoprotein
c. High-density lipoprotein d. Very-low-density lipoprotein
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 20Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
88. 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
ANSWER: d
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Apply
89. Among the following, which would be the least effective method to control blood cholesterol levels?
a. Control body weight b. Eat more insoluble fiber
c. Consume less saturated fat d. Engage in physical activity
ANSWER: b
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJE
CTIVES:
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
90. What tissue contains special receptors for removing low-density lipoproteins from the circulation?
a. Liver b. Adipose
c. Arterial walls d. Skeletal muscle
ANSWER: a
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
91. A high risk of heart attack correlates with high blood levels of
a. free fatty acids. c. low-density lipoproteins. b. high-density lipoproteins.
d. very low-density lipoproteins.
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
92. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?
a. Chylomicron b. Low-density lipoprotein
c. High-density lipoprotein d. Very-low density lipoprotein
ANSWER: c
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 21Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
93. A low risk of cardiovascular disease correlates with high blood levels of
a. triglycerides. c. high-density lipoproteins. b. free fatty acids.
d. very-low-density lipoproteins.
ANSWER: c
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
94. 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
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
95. 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.
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
96. Which of the following lipids is an essential nutrient?
a. Lecithin b. Cholesterol
c. Stearic acid d. Linoleic acid
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
Cengage Learning Testing, Powered by Cognero Page 22Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
KEYWORDS: Bloom’s: Remember
97. Which of the following is used by the body to synthesize arachidonic acid?
a. Oleic acid b. Linoleic acid
c. Palmitic acid d. Linolenic acid
ANSWER: b
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
98. Which of the following is an omega-3 fat?
a. Acetic acid b. Palmitic acid
c. Linoleic acid d. Docosahexaenoic acid
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
99. What is the immediate precursor for the eicosanoids?
a. Glucose b. Hormones
c. Fatty acids d. Cholesterol
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
100. 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.
ANSWER: b
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Apply
101. Which of the following foods provide(s) essential fatty acids?
a. Fish only c. Plants only b. Beef only
d. Fish, beef, and plants
Cengage Learning Testing, Powered by Cognero Page 23Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
102. 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
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
103. Which of the following is a feature of adipose cell lipoprotein lipase?
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
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
104. 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
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
105. Which of the following is a feature of fat metabolism?
a. Cholesterol is stored primarily on the surface of veins
Cengage Learning Testing, Powered by Cognero Page 24Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
b. High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells
c. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells
d. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to
uptake by the adipose cells
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
106. The optimal omega-6 : omega-3 fat ratio
a. b. c. d. has not been established by research.
falls within the range of 4:1 to 10:1.
has been proven to improve heart health.
has not been studied in humans.
ANSWER: a
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
107. 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
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
108. Approximately what percentage of the body’s energy needs at rest is supplied by fat?
a. 5 b. 25
c. 40 d. 60
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 25Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
109. Which of the following is a feature of essential fatty acid deficiency?
a. It is very rare
b. It is seen chiefly in Native Americans
c. The most common symptoms include insulin resistance and pancreatitis
d. Most diets in the United States and Canada are deficient in one or both essential fatty acids
ANSWER: a
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
110. What is the approximate kcal content of one pound of body fat?
a. 1800 b. 2500
c. 3500 d. 4100
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
111. What is the highest total blood cholesterol concentration (mg/dL) that falls within the desirable range?
a. 50 b. 101
c. 199 d. 299
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
112. What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?
a. 99 b. 149
c. 199 d. 299
ANSWER: b
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
113. Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?
a. Lauric b. Stearic
c. Myristic d. Palmitic
Cengage Learning Testing, Powered by Cognero Page 26Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
ANSWER: b
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
114. 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.
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
115. Each of the following is known to be linked to excessive intake of fats EXCEPT
a. cancer. b. obesity.
c. heart disease. d. lactose intolerance.
ANSWER: d
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
116. Important factors in the selection of a margarine product include all of the following 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.
ANSWER: c
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
117. Your roommate Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis.
The doctor recommended he make 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
ANSWER: b
Cengage Learning Testing, Powered by Cognero Page 27Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
118. Which of the following sources 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
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
119. 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
ANSWER: c
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
b. Canola oil
d. Liquefied lard
120. 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 c. Safflower oil ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
121. Which of the following is a feature of 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
Cengage Learning Testing, Powered by Cognero Page 28Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
122. Which of the following is a characteristic of the blood cholesterol level?
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
ANSWER: d
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
123. What is the approximate average daily trans-fatty acid intake in the United States?
a. 500 mg c. 6 g b. 2 g
d. 12 g
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
124. Which of the following contains the least cholesterol per serving?
a. Steamed fish c. Broiled chicken b. Steamed corn
d. Very lean grilled steak
ANSWER: b
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and
CTIVES:
sterols.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
125. Although eating fish supports heart health and fish provides many vitamins and minerals, it is notably poor in
a. iron. b. protein.
c. unsaturated fats. d. omega-3 fatty acids.
ANSWER: a
Cengage Learning Testing, Powered by Cognero Page 29Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
126. Major sources of cholesterol include all of the following EXCEPT
a. Meat b. Shrimp
c. Avocados d. Hamburger
ANSWER: c
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and
CTIVES:
sterols.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
127. When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?
a. Oleic acid b. Stearic acid
c. Arachidonic acid d. Eicosapentaenoic acid
ANSWER: d
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
128. Approximately how many milligrams of cholesterol are found in an egg?
a. 100 b. 200
c. 300 d. 450
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
129. Which of the following is a characteristic of eggs in nutrition?
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)
ANSWER: a
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 30Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
130. Which of the following vegetable oils is a good source of omega-3 fatty acids?
a. Corn b. Flaxseed
c. Sesame d. Coconut
ANSWER: b
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
131. All of the following statements are characteristics of lipid intake among U.S. adults EXCEPT
a. trans-fatty acid intake averages about 1 g per day.
b. fat provides about 34% of total energy intake.
c. cholesterol intake averages about 360 mg per day for men.
d. saturated fat intake represents about one–third of total fat intake.
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
132. Which of the following is a feature of butter and margarine?
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
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
133. What percentage of the DV for saturated fats in the U.S. diet is provided by one egg?
a. 5 b. 20
c. 45 d. 75
ANSWER: a
POINTS: 1
REFERENCES: Cengage Learning Testing, Powered by Cognero 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
Page 31Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
d. Lean chicken breast
134. 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. Eggs b. Salmon
c. Low-fat cheeses ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
135. Which of the following is a feature of the lipid content of foods?
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
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
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
ANSWER: c
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
CTIVES:
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
137. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume
a. eggs and milk. b. canola oil and walnuts.
c. safflower oil margarine. d. corn oil and sunflower oil.
ANSWER: b
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 32Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
138. 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.
ANSWER: c
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
139. Which of the following is a characteristic of fish consumption?
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
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
140. High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following EXCEPT
a. poor wound healing. b. higher LDL cholesterol.
c. suppressed immune function. d. inflammation of the pancreas.
ANSWER: d
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
141. Which of the following is a good source of eicosapentaenoic acid?
a. Tuna b. Butter
c. Salad oil d. Shortening
ANSWER: a
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
Cengage Learning Testing, Powered by Cognero Page 33Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
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?
a. 5
b. 10
c. 20
d. There is no specific recommendation based on omega-6 intake
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Apply
143. 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.
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
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.
ANSWER: d
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
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. 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
ANSWER: a
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 34Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Apply
146. Which of the following 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
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
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?
a. 33 b. 66
c. 83 d. 117
ANSWER: d
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
148. 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
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
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 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
Cengage Learning Testing, Powered by Cognero Page 35Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
d. Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-
fat product
ANSWER: d
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
150. 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
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
151. As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?
a. 2.5-5.5 b. 5.6-11.2
c. 12-19 d. 20-35
ANSWER: b
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
152. According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie
diet?
a. 50 mg c. 300 mg b. 150 mg
d. 1,000 mg
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
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?
a. 15 b. 22
c. 27 d. 35
ANSWER: c
Cengage Learning Testing, Powered by Cognero Page 36Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
CTIVES:
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
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?
a. 22 b. 33
c. 44 d. 55
ANSWER: b
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
CTIVES:
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
155. Surveys show that U.S. adults’ average intake of fat as a percentage of total energy intake is
a. 20. b. 27.
c. 34. d. 55.
ANSWER: c
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
156. The average daily cholesterol intake (mg) of U.S. women is about
a. 110. b. 230.
c. 360. d. 925.
ANSWER: b
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
157. Which of the following is a feature 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
Cengage Learning Testing, Powered by Cognero Page 37Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
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
ANSWER: a
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Apply
158. Which of the following does NOT describe a function of fat?
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
ANSWER: d
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
CTIVES:
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
159. Which of the following is the most desirable quality that fat adds to foods?
a. Color b. Sweetness
c. Palatability d. Hydrogenation
ANSWER: c
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
160. Which of the following is NOT a feature of dairy products consumption?
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
ANSWER: d
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
Cengage Learning Testing, Powered by Cognero Page 38Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
KEYWORDS: Bloom’s: Remember
161. Which of the following is a characteristic of 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
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
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
ANSWER: a
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
163. A food that represents a visible fat would be
a. nuts. b. butter.
c. avocados. d. chocolate.
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
164. Which of the following is NOT a feature of the artificial fat replacer olestra?
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
ANSWER: b
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
Cengage Learning Testing, Powered by Cognero Page 39Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
165. You and your friend John are planning a college graduation party and you want to 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.
ANSWER: c
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
166. Sucrose polyester is another name for
a. BHA. b. DHA.
c. olestra. d. trans fat.
ANSWER: c
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
167. Which of the following is a drawback of olestra consumption?
a. It yields 9 kcalories per gram c. It raises blood glucose levels b. It imparts off-flavors to foods
d. It inhibits absorption of vitamin E
ANSWER: d
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
168. Which of the following is a feature of olestra in foods?
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 most consumers
ANSWER: c
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 40Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
169. Which of the following information about the fat content per serving is NOT on a food label?
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
ANSWER: d
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
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.
ANSWER: b
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
171. In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?
a. Monounsaturated, polyunsaturated, saturated
b. Polyunsaturated, monounsaturated, saturated
c. Polyunsaturated, saturated, monounsaturated
d. Saturated, monounsaturated, polyunsaturated
ANSWER: a
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
172. Which of the following is a feature of nut consumption and improved cardiovascular 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
ANSWER: d
Cengage Learning Testing, Powered by Cognero Page 41Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
173. Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of
monounsaturated fat?
a. 5 b. 30
c. 45 d. 60
ANSWER: d
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
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.
ANSWER: a
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
175. Which of the following fish is generally highest in mercury?
a. Shark b. Catfish
c. Salmon d. Canned light tuna
ANSWER: a
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
176. Why does the FDA advise against consumption of certain fish such as swordfish and tilefish 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
ANSWER: a
POINTS: 1
REFERENCES: LEARNING OBJECTIVES: Highlight.5 High-Fat Foods—Friend or Foe?
UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
Cengage Learning Testing, Powered by Cognero Page 42Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
KEYWORDS: Bloom’s: Apply
177. A characteristic of farm-raised fish is they are
a. lower in omega-3 fats. c. higher in trace elements. b. higher in soluble fiber.
d. usually higher in mercury.
ANSWER: a
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
178. Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what
percentage?
a. 0.5 b. 1.0
c. 2.0 d. 5.0
ANSWER: c
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
179. Which of the following is NOT a common dietary source of trans fats?
a. Fried foods c. Nondairy creamers b. Whole milk
d. Microwave popcorn
ANSWER: b
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
180. Which of the following is a good plant source of omega-3 lipids?
a. Flax seeds c. Sunflower seeds b. Safflower oil
d. Corn oil margarine
ANSWER: a
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
181. A major feature of the Mediterranean diet is liberal intake of
a. eggs. b. olive oil.
c. lean meat. d. fortified butter.
ANSWER: b
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
Cengage Learning Testing, Powered by Cognero Page 43Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJECTIVES: KEYWORDS: Bloom’s: Remember
UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
182. 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.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJEC
TIVES:
5.1 The Chemist’s View of Fatty Acids and Triglycerides
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
183. What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
184. Describe the process of fat hydrogenation and discuss its advantages and disadvantages.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
LEARNING OBJEC
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
TIVES:
between saturated and unsaturated fats.
KEYWORDS: Bloom’s: Remember
185. Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJE
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
CTIVES:
between saturated and unsaturated fats.
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
186. Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is meant
by “good” and “bad” cholesterol?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
5.3 Digestion, Absorption, and Transport of Lipids
Cengage Learning Testing, Powered by Cognero Page 44Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJE
CTIVES:
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and
sterols.
KEYWORDS: Bloom’s: Remember
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
187. 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.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJECTIVE
S:
5.2 The Chemist’s View of Phospholipids and Sterols
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids
and sterols.
188. Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
189. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Rememner
190. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
191. 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.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJECTIVES: 5.3 Digestion, Absorption, and Transport of Lipids
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
192. What is the role of micelles in the absorption of lipids and how are they formed?
ANSWER: Answers will vary.
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 45Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
193. Discuss the composition and function of the major circulating lipoproteins.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
194. What factors raise HDL and/or lower LDL?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
KEYWORDS: Bloom’s: Remember
195. Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
196. How do eicosanoids differ from hormones?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
197. 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?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJE
CTIVES:
5.4 Lipids in the Body
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 46Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
198. 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?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJE
CTIVES:
5.4 Lipids in the Body
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
199. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJEC
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
TIVES:
essential fatty acids and the omega fatty acids.
KEYWORDS: Bloom’s: Remember
200. Compare and contrast the risks from consuming margarine or butter.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
CTIVES:
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
201. Explain the possible links between dietary fat intake and cancer.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJEC
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol
TIVES:
and chronic diseases, noting recommendations.
KEYWORDS: Bloom’s: Remember
202. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in
blood lipids?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
Cengage Learning Testing, Powered by Cognero Page 47Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
LEARNING OBJE
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
CTIVES:
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
203. 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?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.4 Lipids in the Body
5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJE
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
CTIVES:
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
204. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice is
appropriate?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Apply
205. 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?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
206. List strategies for lowering fat intake with minimal impact on diet palatability.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
Cengage Learning Testing, Powered by Cognero Page 48Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
207. Provide examples of how food manufacturers are able to reduce the amount of lipids in their food products.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
208. What is meant by “solid fat”? List three common dietary sources of solid fats.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
209. Give 3 examples each of good dietary sources of linoleic acid, EPA, linolenic acid, and DHA.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
210. Explain the position of the American Heart Association concerning intake of butter and margarine.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
211. Discuss the benefits and possible hazards of dietary fat replacers in the diet.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJEC
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
TIVES:
fats and health, noting recommendations.
KEYWORDS: Bloom’s: Remember
212. How are nuts thought to protect against heart disease?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: LEARNING OBJECTIVES: Highlight.5 High-Fat Foods—Friend or Foe?
UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
Cengage Learning Testing, Powered by Cognero Page 49Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
KEYWORDS: Bloom’s: Remember
213. Discuss the potential health benefits of substituting olive oil for other cooking fats.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
214. Discuss the health benefits of substituting nuts for other sources of fat in the diet.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
215. How are omega-3 fats thought to protect against heart disease?
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
216. Discuss the most common food sources of harmful fats and ways to reduce their intake.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
217. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular
health.
ANSWER: Answers will vary.
POINTS: 1
REFERENCES: Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJECTIVES: UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
a. Liver
b. Olestra
c. Micelle
d. Aspirin
e. Lecithin
f. Corn oil
g. Olive oil
Cengage Learning Testing, Powered by Cognero Page 50Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
h. Sardines
i. Pancreas
j. Canola oil
k. Oleic acid
l. Stearic acid
m. Cholesterol
n. Potato chips
o. Tropical oils
p. Chylomicron
q. Linolenic acid
r. Cholecystokinin
s. High-density lipoprotein
t. Very-low density lipoprotein
REFERENCES: 5.1 The Chemist’s View of Fatty Acids and Triglycerides
5.2 The Chemist’s View of Phospholipids and Sterols
5.3 Digestion, Absorption, and Transport of Lipids
5.4 Lipids in the Body
5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
Highlight.5 High-Fat Foods—Friend or Foe?
LEARNING OBJE
UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences
CTIVES:
between saturated and unsaturated fats.
UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and
sterols.
UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.
UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of
essential fatty acids and the omega fatty acids.
UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and
chronic diseases, noting recommendations.
UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated
fats and health, noting recommendations.
UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it.
KEYWORDS: Bloom’s: Remember
218. An 18-carbon monounsaturated fatty acid
ANSWER: k
POINTS: 0
219. A source of medium-chain saturated fatty acids
ANSWER: o
POINTS: 0
220. A long-chain saturated fatty acid
ANSWER: l
POINTS: 0
221. A good source of monounsaturated fats
ANSWER: j
Cengage Learning Testing, Powered by Cognero Page 51Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
POINTS: 0
222. A phospholipid
ANSWER: e
POINTS: 0
223. Major dietary precursor for vitamin D synthesis
ANSWER: m
POINTS: 0
224. Source of bile
ANSWER: a
POINTS: 0
225. Signals the release of bile
ANSWER: r
POINTS: 0
226. Major source of lipase
ANSWER: i
POINTS: 0
227. Structure assisting absorption of long-chain fats
ANSWER: c
POINTS: 0
228. A lipoprotein synthesized within intestinal absorptive cells
ANSWER: p
POINTS: 0
229. A lipoprotein made primarily by the liver
ANSWER: t
POINTS: 0
230. The lipoprotein type with the highest percentage of protein
ANSWER: s
POINTS: 0
231. Slows the synthesis of eicosanoids
ANSWER: d
POINTS: 0
232. An essential fatty acid
ANSWER: q
POINTS: 0
233. Common source of trans-fatty acids
Cengage Learning Testing, Powered by Cognero Page 52Chapter 05-THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS
ANSWER: n
POINTS: 0
234. Good food source of omega-3 fatty acids
ANSWER: h
POINTS: 0
235. Good food source of omega-6 fatty acids
ANSWER: f
POINTS: 0
236. Fat replacement product made from fat
ANSWER: b
POINTS: 0
237. Oil that is characteristic of the Mediterranean diet
ANSWER: g
POINTS: 0
Cengage Learning Testing, Powered by Cognero Page 53
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