Understanding Nutrition Australian And New Zealand Edition 1st Edition By Eleanor Noss Whitney – Test Bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

Chapter 5 – The Lipids: Triglycerides, Phospholipids and Sterols

Multiple Choice

1. a. 5

b. 30

c. 95

d. 100

ANS: c

REF: 129

DIF: Knowledge Level

Approximately what percentage of the lipids in foods are triglycerides?

2. 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

ANS: c

REF: 129

DIF: Knowledge Level

3. A compound composed of carbon, hydrogen and oxygen with three fatty acids attached to a molecule of

glycerol would be known as a

a. diglyceride.

b. triglyceride.

c. phospholipid.

d. monoglyceride.

ANS: b

REF: 129

DIF: Knowledge Level

4. a. Steroid

b. Lecithin

c. Triglyceride

d. Monoglyceride

ANS: c

REF: 129

DIF: Knowledge Level

What compound is composed of three fatty acids and glycerol?

5. In which form are most dietary lipids found?

a. Sterols

b. Glycerols

c. Triglycerides

d. Monoglycerides

ANS: c

REF: 129

DIF: Knowledge Level

92 926. a. 2

b. 50

c. 78

d. 99

ANS: d

REF: 129

DIF: Knowledge Level

What percentage of stored body fat is in the form of triglycerides?

7. Which of the following is a property of dietary lipids?

a. Omega-3 fatty acids are always unsaturated

b. Lipids that are solid at room temperature are classified as oils

c. The fatty acids in triglycerides may be of chain length 2 to 25 carbons

d. The most common fatty acid chain length in triglycerides is 10 carbons

ANS: a

REF: 129

DIF: Knowledge Level

8. What is the simplest 18-carbon fatty acid?

a. Stearic acid

b. Linoleic acid

c. Palmitic acid

d. Linolenic acid

ANS: a

REF: 130

DIF: Knowledge Level

9. a. Fish

b. Eggs

c. Dairy

d. Soybeans

ANS: c

REF: 130

DIF: Knowledge Level

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

10. a. 1

b. 2

c. 4

d. 6

ANS: a

REF: 130

DIF: Knowledge Level

How many hydrogen atoms are attached to each carbon adjacent to a double bond?

11. What is the simplest fatty acid found in the diet?

a. Oleic acid

b. Acetic acid

c. Linoleic acid

d. Palmitic acid

ANS: b

REF: 130

93 93DIF: Knowledge Level

12. a. amino acids.

b. double bonds.

c. saccharide units.

d. peptide linkages.

ANS: b

REF: 130

DIF: Knowledge Level

Lipids differ in their degree of saturation or unsaturation due to their number of

13. Which of the following is a common dietary saturated fatty acid?

a. Oleic acid

b. Stearic acid

c. Linolenic acid

d. Arachidonic acid

ANS: b

REF: 130

DIF: Knowledge Level

14. a. 2–4

b. 6–10

c. 12–22

d. 24–26

ANS: b

REF: 130

DIF: Knowledge Level

Approximately how many carbons are contained in a medium-chain fatty acid?

15. a. Fish oils

b. Beef products

c. Vegetable oils

d. Dairy products

ANS: d

REF: 130

DIF: Application Level

Which of the following is a common source of medium-chain fatty acids?

16. Which of the following describes a fatty acid that has one double bond?

a. Saturated

b. Hydrogenated

c. Monounsaturated

d. Polyunsaturated

ANS: c

REF: 131

DIF: Knowledge Level

17. a. Saturated

b. Monounsaturated

c. Polyunsaturated

d. Partially hydrogenated

What type of fatty acid is found in high amounts in olive oil?

94 94ANS: b

REF: 131

DIF: Knowledge Level

18. 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

ANS: b

REF: 131

DIF: Knowledge Level

19. a. Oleic acid

b. Acetic acid

c. Stearic acid

d. Linoleic acid

ANS: d

REF: 131

DIF: Knowledge Level

Which of the following is a polyunsaturated fatty acid in foods?

20. 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.

d. first 3 carbons from the methyl end.

ANS: c

REF: 131

DIF: Knowledge Level

21. Which of the following is known as a tropical oil?

a. Flaxseed oil

b. Safflower oil

c. Cocoa butter

d. Conjugated linoleic acid

ANS: c

REF: 133

DIF: Knowledge Level

22. What is a triacylglyceride?

a. A triglyceride

b. A phospholipid

c. A partially hydrolysed lipid

d. A lipid found only in cold-water fish

ANS: a

REF: 132

DIF: Knowledge Level

95 9523. Which of the following is a feature of polyunsaturated fats?

a. Low melting point

b. High melting point

c. Solid at room temperature

d. Solid at refrigerator temperature

ANS: a

REF: 133

DIF: Application Level

24. a. Origin of the fat

b. Degree of saturation

c. Number of acid groups

d. Number of oxygen atoms

ANS: b

REF: 133

DIF: Application Level

Which of the following is a factor that determines the hardness of a fat at a given temperature?

25. a. Lard

b. Beef

c. Pork

d. Safflower

ANS: d

REF: 133–144

DIF: Application Level

Which of the following sources would yield the softest lipids at room temperature?

26. a. palm oil.

b. fish oils.

c. soybean oil.

d. safflower oil.

ANS: a

REF: 134

DIF: Application Level

All of the following are rich sources of polyunsaturated fatty acids except

27. A major cause of rancidity of lipids in foods is exposure to

a. heat and oxygen.

b. fluorescent lighting.

c. freezer temperatures.

d. enrichment additives.

ANS: a

REF: 133

DIF: Application Level

28. 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

96 96ANS: c

REF: 134

DIF: Application Level

29. Characteristics of hydrogenated oils include all of the following except

a. they are stored in adipose tissue.

b. they lower HDL and raise LDL cholesterol in the body.

c. some of their fatty acids change shape from cis to trans.

d. products containing them become rancid sooner, contributing to a shorter shelf life.

ANS: d

REF: 134

DIF: Application Level

30. a. refrigeration.

b. hydrogenation.

c. tightly sealed packaging.

d. addition of oxidising chemicals.

ANS: d

REF: 134

DIF: Application Level

All of the following are methods used by food processors to stabilise the lipids in food products except

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. Size of adjacent fatty acids on the triglyceride molecule

ANS: b

REF: 133–134

DIF: Application Level

32. a. cis to trans.

b. solid to liquid.

c. covalent to ionic.

d. saturated to unsaturated.

ANS: a

REF: 134

DIF: Application Level

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

33. 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

ANS: d

REF: 134

DIF: Knowledge Level

97 9734. a. Oxygen

b. Carbon

c. Glycerol

d. Other hydrogens

ANS: b

REF: 134

DIF: Application Level

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

35. a. Butter

b. Walnut oil

c. Beef tallow

d. Coconut oil

ANS: d

REF: 133–134

DIF: Knowledge Level

Which of the following has the highest percentage of its fat in saturated form?

36. a. Butter

b. Corn oil

c. Beef tallow

d. Coconut oil

ANS: b

REF: 134

DIF: Application Level

Which of the following has the highest percentage of its fat in polyunsaturated form?

37. a. Corn oil

b. Palm oil

c. Peanut oil

d. Chicken fat

ANS: a

REF: 134

DIF: Knowledge Level

Which of the following is considered a major source of polyunsaturated fat?

38. 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

ANS: d

REF: 134

DIF: Application Level

39. 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 metabolised more like saturated fats than like unsaturated fats

ANS: d

REF: 134

98 98DIF: Knowledge Level

40. Which of the following is a feature of phospholipids?

a. Resistant to digestion

b. Soluble in both water and fat

c. Highly susceptible to oxidation

d. Found naturally only in animal foods

ANS: b

REF: 136

DIF: Knowledge Level

41. a. choline.

b. phosphate.

c. fatty acids.

d magnesium.

ANS: d

REF: 136

DIF: Knowledge Level

The composition of lecithin could include all of the following except

42. What type of compound is lecithin?

a. Bile salt

b. Glycolipid

c. Lipoprotein

d. Phospholipid

ANS: d

REF: 136

DIF: Knowledge Level

43. What is the usual fate of dietary lecithin?

a. Unabsorbed and passes out in the feces

b. Absorbed intact and incorporated into tissues

c. Absorbed intact and broken down by the liver

d. Hydrolysed by the intestinal enzyme lecithinase

ANS: d

REF: 137

DIF: Application Level

44. Which of the following is a feature of choline?

a. It is a part of lecithin

b. It is a type of cis-fatty acid

c. It is a type of trans-fatty acid

d. It is attached to omega-3 fatty acids

ANS: a

REF: 136

DIF: Knowledge Level

45. a. b. c. d. A characteristic of lecithin supplements is they

are hydrolysed in the intestine.

have an energy content of 16 kilojoules per gram.

contribute small amounts of magnesium.

contribute large amounts of omega-3 fatty acids.

99 99ANS: a

REF: 137

DIF: Knowledge Level

46. Which of the following is not a feature of lecithin?

a. Widespread in foods

b. Found in cell membranes

c. Manufactured by the body

d. Dietary supplements inhibit fat absorption

ANS: d

REF: 136–137

DIF: Knowledge Level

47. a. lecithin.

b. bile acids.

c. pancreatic lipase.

d. bile phospholipids.

ANS: c

REF: 136–137

DIF: Application Level

Each of the following may act as an emulsifier in the intestinal tract except

48. a. 0 kJ

b. 17 kJ

c. 29 kJ

d. 37 kJ

ANS: d

REF: 137

DIF: Application Level

How much energy is contributed by one gram of lecithin in a dietary supplement?

49. What is the major sterol in the diet?

a. Palm oil

b. Lecithin

c. Cholesterol

d. Arachidonic acid

ANS: c

REF: 137

DIF: Knowledge Level

50. Which of the following foods contains cholesterol?

a. Corn

b. Olives

c. Roasted turkey

d. Roasted peanuts

ANS: c

REF: 137

DIF: Application Level

100 10051. What is the major source of ‘good’ cholesterol?

a. Fatty fish

b. Fatty meat

c. Endogenous synthesis

d. Monounsaturated and polyunsaturated fatty acids

ANS: c

REF: 137

DIF: Application Level

52. A common feature of the plant sterols is they

a. raise LDH and lower HDL.

b. inhibit absorption of dietary cholesterol.

c. inhibit absorption of ‘bad’ cholesterol.

d. enhance absorption of omega-3 fatty acids.

ANS: b

REF: 137

DIF: Knowledge Level

53. Which of the following cannot be found in plants?

a. Cholesterol

b. Triglycerides

c. Essential fatty acids

d. Nonessential fatty acids

ANS: a

REF: 137

DIF: Application Level

54. Which of the following is not a destination for cholesterol?

a. Synthesised into bile

b. Excreted in the faeces

c. Accumulates on walls of veins

d. Accumulates on walls of arteries

ANS: c

REF: 137

DIF: Application Level

55. Which of the following is a feature of cholesterol?

a. Synthesised by the body

b. No relation to heart disease

c. Recommended intake is zero

d. No function in the human body

ANS: a

REF: 137

DIF: Knowledge Level

56. 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

ANS: a

REF: 137

101 101DIF: Knowledge Level

57. Which of the following is a characteristic of cholesterol?

a. It is absorbed directly into the blood

b. It is a precursor for bile and vitamin D synthesis

c. It is not formed in the body when provided by the diet

d. It is found in abundance in tropical fats such as palm oil

ANS: b

REF: 137

DIF: Knowledge Level

58. All of the following compounds may be synthesised from cholesterol except

a. bile.

b. glucose.

c. vitamin D.

d. sex hormones.

ANS: b

REF: 137

DIF: Knowledge Level

59. a. Lipophilic

b. Lipophobic

c. Glycerophilic

d. Glycerophobic

ANS: a

REF: 138

DIF: Knowledge Level

What term may be used to describe a substance that is hydrophobic?

60. Which of the following characteristics are shared by cholesterol and lecithin?

a. Both are sterols

b. Both are phospholipids

c. Both are essential nutrients

d. Both are synthesised in the body

ANS: d

REF: 136–137

DIF: Application Level

61. 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 hydrolyses most dietary triglycerides completely to glycerol and free fatty acids

ANS: c

REF: 138–139

DIF: Knowledge Level

62. Chylomicrons are synthesised within the

a. liver.

b. intestinal cells.

c. lymphatic system.

d. storage compartment of plant seeds.

102 102ANS: b

REF: 141–144

DIF: Knowledge Level

63. How is soluble fibre in the diet thought to help lower blood cholesterol level?

a. It denatures cholesterol in the stomach

b. It hydrolyses 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

ANS: d

REF: 140–141

DIF: Application Level

64. a. Mouth

b. Stomach

c. Small intestine

d. Large intestine

ANS: c

REF: 140

DIF: Knowledge Level

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

65. Which of the following is not a feature of the bile acids?

a. Stored in the gallbladder

b. Synthesised from cholesterol

c. Manufactured by the gallbladder

d. Released into the small intestine whenever fat is present

ANS: c

REF: 140–141

DIF: Knowledge Level

66. Bile is known to assist in the absorption of

a. fat only.

b. all nutrients.

c. carbohydrate and fat only.

d. carbohydrate, fat and protein only.

ANS: a

REF: 140–141

DIF: Knowledge Level

67. What is the storage site of bile?

a. Liver

b. Pancreas

c. Gallbladder

d. Intestinal epithelial cells

ANS: c

REF: 140–141

DIF: Knowledge Level

103 10368. Spherical complexes of emulsified fats are known as

a. micelles.

b. chylomicrons.

c. monolipomicrons.

d. endogenous bilayer aggregates.

ANS: a

REF: 141–142

DIF: Knowledge Level

69. 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

ANS: b

REF: 141–142

DIF: Application Level

70. a. micelles.

b. chylomicrons.

c. low-density lipoproteins.

d. very-low-density lipoproteins.

ANS: b

REF: 141–142

DIF: Knowledge Level

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

71. Your Aunty Marie has a family history of heart disease. She decides to begin eating a bowl of porridge 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. Porridge is a low-fat food and inhibits the body’s synthesis of cholesterol

b. Porridge is high in complex fibres that inhibit cholesterol-synthesising enzymes

c. Porridge consumed on a regular basis suppresses the craving for high-cholesterol foods

d. Porridge is high in soluble fibres that trap bile, causing the body to use more cholesterol for bile replacement

ANS: d

REF: 141–142

DIF: Application Level

72. a. enzymes.

b. hormones.

c. detergents.

d. chylomicrons.

ANS: c

REF: 141–142

DIF: Knowledge Level

In the digestion of fats, emulsifiers function as

73. What lipoprotein is largest in size?

a. Chylomicron

b. High-density lipoprotein

c. Low-density lipoprotein

d. Very-low-density lipoprotein

104 104ANS: a

REF: 141–142

DIF: Knowledge Level

74. 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

ANS: a

REF: 141–142

DIF: Knowledge Level

75. a. less lipid.

b. less protein.

c. more cholesterol.

d. more carbohydrate.

ANS: a

REF: 143–144

DIF: Application Level

In comparison to a low-density lipoprotein, a high-density lipoprotein contains

76. Among the following, which would be the least effective method to control blood cholesterol levels?

a. Control body weight

b. Eat more insoluble fibre

c. Consume less saturated fat

d. Exercise intensely and frequently

ANS: b

REF: 143–144

DIF: Application Level

77. a. Liver

b. Adipose

c. Arterial walls

d. Skeletal muscle

ANS: a

REF: 143–144

DIF: Knowledge Level

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

78. A high risk of heart attack correlates with high blood levels of

a. free fatty acids.

b. high-density lipoproteins.

c. low-density lipoproteins.

d. very low-density lipoproteins.

ANS: c

REF: 143–144

DIF: Knowledge Level

105 10579. a. Chylomicron

b. Low-density lipoprotein

c. High-density lipoprotein

d. Very-low density lipoprotein

ANS: c

REF: 143–144

DIF: Knowledge Level

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?

80. a. triglycerides.

b. free fatty acids.

c. high-density lipoproteins.

d. very-low-density lipoproteins.

ANS: c

REF: 143–144

DIF: Knowledge Level

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

81. a. Chylomicron

b. Low-density lipoprotein

c. High-density lipoprotein

d. Very-low-density lipoprotein

ANS: b

REF: 143–144

DIF: Knowledge Level

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

82. 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.

ANS: c

REF: 145–146

DIF: Knowledge Level

83. a. Lecithin

b. Cholesterol

c. Stearic acid

d. Linoleic acid

ANS: d

REF: 145–146

DIF: Knowledge Level

Which of the following lipids is an essential nutrient?

84. a. Oleic acid

b. Linoleic acid

c. Palmitic acid

d. Linolenic acid

ANS: b

REF: 146

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

106 106DIF: Knowledge Level

85. Which of the following is an omega-3 fat?

a. Acetic acid

b. Palmitic acid

c. Linoleic acid

d. Docosahexaenoic acid

ANS: d

REF: 145–146

DIF: Knowledge Level

86. What are the building blocks in the body’s synthesis and elongation of fatty acids?

a. 1-carbon fragments

b. 2-carbon fragments

c. 4-carbon fragments

d. 7-carbon fragments

ANS: b

REF: 145–146

DIF: Knowledge Level

87. a. Glucose

b. Hormones

c. Fatty acids

d. Cholesterol

ANS: c

REF: 145–146

DIF: Knowledge Level

What is the immediate precursor for the eicosanoids?

88. a. arachidonic acid.

b. certain eicosanoids.

c. certain saturated fatty acids.

d. certain unsaturated fatty acids.

ANS: b

REF: 146

DIF: Application Level

Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of

89. a. Fish only

b. Beef only

c. Plants only

d. Fish, beef and plants

ANS: d

REF: 145

DIF: Application Level

Which of the following foods provide essential fatty acids?

90. 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

107 107ANS: d

REF: 146

DIF: Knowledge Level

91. 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

ANS: c

REF: 147–148

DIF: Knowledge Level

92. What is the function of lipoprotein lipase?

a. Synthesises lipoproteins in liver cells

b. Synthesises triglycerides in adipose cells

c. Assembles lipid particles into chylomicrons

d. Hydrolyses blood triglycerides for uptake into cells

ANS: d

REF: 147–148

DIF: Knowledge Level

93. Which of the following is a feature of fat metabolism?

a. Cholesterol is stored primarily on the surface of veins

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

ANS: d

REF: 147–148

DIF: Knowledge Level

94. What is the highest total blood cholesterol concentration (mmol/L) that falls within the desirable range?

a. 2

b. 4

c. 8

d. 15

ANS: c

REF: 148

DIF: Knowledge Level

95. a. 2

b. 4

c. 8

d. 15

ANS: a

REF: 148

DIF: Knowledge Level

What is the highest blood triglyceride concentration (mmol/L10) that falls within the desirable range?

108 10896. What nutrient is used to form ketones?

a. Fat

b. Protein

c. Simple carbohydrates

d. Complex carbohydrates

ANS: a

REF: 148

DIF: Knowledge Level

97. What is the function of adipose cell hormone-sensitive lipase?

a. Hydrolyses hormones involved in fat breakdown

b. Synthesises new adipose cells from simple fatty acids

c. Hydrolyses triglycerides to provide fatty acids for other cells

d. Synthesises long-chain fatty acids to provide precursors for other cells

ANS: c

REF: 147–148

DIF: Knowledge Level

98. a. 5

b. 25

c. 40

d. 60

ANS: d

REF: 147

DIF: Knowledge Level

Approximately what percentage of the body’s energy needs at rest is supplied by fat?

99. a. lipid profile.

b. circulating fat count.

c. personal lipids count.

d. degenerative disease assessment.

ANS: a

REF: 148

DIF: Knowledge Level

The results of blood tests that reveal a person’s total cholesterol and triglycerides are called a

100.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

ANS: a

REF: 149

DIF: Knowledge Level

101.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

ANS: b

REF: 149

109 109DIF: Knowledge Level

102.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

ANS: b

REF: 149

DIF: Knowledge Level

103.Which of the following is a characteristic of the blood cholesterol level?

a. The desirable upper range is 10 mmol/L

b. It can be reduced by increasing dietary intake of insoluble fibre

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

ANS: d

REF: 149

DIF: Knowledge Level

104.The approximate daily trans-fatty acid intake in Australia and New Zealand is between?

a. 5 and 10 grams per day

b. 7 and 10 grams per day

c. 1.2 and 2 grams per day

d. 2.5 and 5.5 grams per day

ANS: c

REF: 157

DIF: Knowledge Level

105.Which of the following contains the least cholesterol per serving?

a. Steamed fish

b. Steamed corn

c. Poached chicken

d. Very lean grilled steak

ANS: b

REF: 149–150

DIF: Application Level

106.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.

ANS: c

REF: 149–150

DIF: Application Level

110 110107.Your roommate Bob has just come back from the doctor where he was subjected to a blood lipid profile

analysis. The doctor provided him with dietary changes because the cholesterol results put him at increased risk for

cardiovascular disease. Which of the following results is consistent with the diagnosis?

a. Low LDL and high HDL

b. Low HDL and high LDL

c. Low DLD and high DHD

d. Low LDH and low HDL

ANS: b

REF: 148–149

DIF: Application Level

108.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

ANS: b

REF: 149–150

DIF: Application Level

109.Each of the following is known to be linked to excessive intake of fats except

a. cancer.

b. obesity.

c. diabetes.

d. lactose intolerance.

ANS: d

REF: 148–152

DIF: Knowledge Level

110.Which of the following foods contains the least amount of cholesterol per serving?

a. Cod

b. Butter

c. Prawns

d. Ham

ANS: b

REF: 150

DIF: Knowledge Level

111.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

ANS: d

REF: 150–151

DIF: Knowledge Level

112.Approximately how many milligrams of cholesterol are found in an egg?

a. 100

b. 200

c. 300

111 111d. 450

ANS: b

REF: 150

DIF: Knowledge Level

113.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.

ANS: b

REF: 150–151

DIF: Knowledge Level

114.Which of the following is a characteristic of eggs in nutrition?

a. The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil

b. The amount of cholesterol in one egg is about the same as in one serving of ice cream

c. Consumption of one egg per day by most people is not considered detrimental

d. The cholesterol is found in approximately equal amounts in the yolk and the white (albumin)

ANS: c

REF: 150

DIF: Knowledge Level

115.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

ANS: a

REF: 150–151

DIF: Knowledge Level

116.Which of the following vegetable oils is a good source of omega-3 fatty acids?

a. Corn

b. Canola

c. Sesame

d. Coconut

ANS: b

REF: 150–151

DIF: Knowledge Level

117.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

d. Lean chicken breast

ANS: b

REF: 151

DIF: Application Level

112 112118.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

b. 1.0

c. 1.6

d. 2.4

ANS: c

REF: 151

DIF: Application Level

119.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.

ANS: b

REF: 151

DIF: Application Level

120.A person who regularly consumes fish such as shark, marlin and swordfish is at risk for ingesting potentially

toxic amounts of

a. EPA.

b. DHA.

c. mercury.

d. cadmium.

ANS: c

REF: 151

DIF: Application Level

121.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 three servings per week

d. Even fried fish from fast-food restaurants provide a favourable balance of omega-6 and omega-3 fats

ANS: b

REF: 151

DIF: Knowledge Level

122.High intake 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.

ANS: d

REF: 151

DIF: Knowledge Level

113 113123.Which of the following is a good source of eicosapentaenoic acid?

a. Tuna

b. Butter

c. Salad oil

d. Shortening

ANS: a

REF: 151

DIF: Application Level

124.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. 30

ANS: a

REF: 151

DIF: Application Level

125.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.

ANS: b

REF: 151

DIF: Application Level

126.All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except

a. tuna.

b. salmon.

c. human milk.

d. soybean oil.

ANS: d

REF: 151

DIF: Knowledge Level

127.Which of the following describes a recognised relationship between dietary fat and cancer?

a. Dietary fat initiates rather than promotes cancer formation

b. High saturated fat intake may raise the risk for prostate cancer

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

ANS: b

REF: 152

DIF: Knowledge Level

128.According to the Dietary Guidelines for Australian Adults, what is the upper limit of fat (g) that may be

consumed by a healthy person requiring 8000 kilojoules per day?

a. 33

b. 65

c. 83

d. 117

114 114ANS: b

REF: 152

DIF: Application Level

129.According to the Dietary Guidelines for Australian Adults, what should be the maximum total fat intake as a

percentage of energy intake?

a. 10

b. 20

c. 30

d. 50

ANS: c

REF: 152

DIF: Knowledge Level

130.Jenny is trying to lose weight by decreasing the fat in her diet. At the supermarket 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 37 kilojoules per gram, she can eat twice as many kilojoules 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 kilojoule

intake

d. Fat-free products typically have so much added sugar that the kilojoule count can be as high as in the regular-fat

product

ANS: d

REF: 152–153

DIF: Application Level

131.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

ANS: c

REF: 153

DIF: Knowledge Level

132.Approximately how many grams of fat would be contained in a 3360-kilojoule 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

ANS: c

REF: 152–153

DIF: Application Level

115 115133.A meal providing 5040 kilojoules 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

ANS: b

REF: 152–153

DIF: Application Level

134.Which of the following does not describe a function of fat?

a. Adds flavour 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

ANS: d

REF: 153–154

DIF: Application Level

135.Which of the following is the most desirable quality that fat adds to foods?

a. Colour

b. Sweetness

c. Palatability

d. Hydrogenation

ANS: c

REF: 153–154

DIF: Knowledge Level

136.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

c. Optimal performance is found with a high-carbohydrate, 15% total fat kilojoules diet

d. Diets with at least 10% total kilojoules from fat are still able to provide the recommended amounts of

micronutrients

ANS: a

REF: 152–153

DIF: Knowledge Level

137.As a practical guideline, it is wise to include in every meal the equivalent of how much fat?

a. One tablespoon

b. Quarter of a cup.

c. One teaspoon

d. As much as you like as long as it’s not saturated fat.

ANS: c

REF: 153

DIF: Knowledge Level

138.All of the following are features of dairy products consumption except

a. b. c. d. fat-free milk contains no cholesterol.

yogurt is known to lower blood cholesterol.

fermented milk products raise the bacterial population in the colon.

fat-free milk is lower in kilojoules but also lower in protein and calcium than whole milk.

116 116ANS: d

REF: 156

DIF: Knowledge Level

139.Which of the following is a characteristic of the lipid content of livestock?

a. The meat from “free-range” animals is similar in composition to soy protein

b. ‘Free-range’ animals contain more omega-3 fats in the meat than grain-fed animals

c. Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals

d. Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals

ANS: b

REF: 154–155

DIF: Knowledge Level

140.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 water crackers 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

ANS: a

REF: 154

DIF: Application Level

141.A food that represents a visible fat would be

a. nuts.

b. butter.

c. avocados.

d. chocolate.

ANS: b

REF: 155

DIF: Application Level

142.You and your friend John are planning a house warming party and you want to include healthy snack

alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat biscuits 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’ 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

kilojoule content.

ANS: c

REF: 155–156

DIF: Application Level

143.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

ANS: b

REF: 155–156

117 117DIF: Application Level

144.Which of the following is a drawback of olestra consumption?

a. It yields 9 kilojoules per gram

b. It imparts off-flavours to foods

c. It raises blood glucose levels

d. It inhibits absorption of vitamin E

ANS: d

REF: 155–156

DIF: Knowledge Level

145.Which of the following is a feature of olestra in foods?

a. It is considered toxic

b. It binds to water-soluble vitamins in the digestive tract

c. It causes no net loss of fat-soluble vitamins from the digestive tract

d. It causes abdominal cramping and loose stools in approximately one-third of consumers

ANS: c

REF: 155–156

DIF: Knowledge Level

146.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

ANS: a

REF: 161

DIF: Knowledge Level

147.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 kilojoules from fat but the healthier group was found to ingest more

a. dairy.

b. olive oil.

c. fatty fish.

d. grass-fed livestock.

ANS: b

REF: 160

DIF: Knowledge Level

148.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

ANS: d

REF: 160–161

DIF: Knowledge Level

149.Of the total fat content of the most commonly eaten nuts in many countries, what is the approximate percentage

of monounsaturated fat?

a. 5

b. 30

118 118c. 45

d. 60

ANS: d

REF: 160–161

DIF: Knowledge Level

150.Which of the following fish is generally highest in mercury?

a. Shark

b. Catfish

c. Salmon

d. Canned light tuna

ANS: a

REF: 161

DIF: Knowledge Level

151.A characteristic of farm-raised fish is they are

a. lower in omega-3 fats.

b. higher in soluble fibre.

c. higher in trace elements.

d. usually higher in mercury.

ANS: a

REF: 162

DIF: Knowledge Level

152.Why do the Food Standards of Australia and New Zealand advise against consumption of certain fish such as

swordfish and shark by women of childbearing age?

a. These fish are a major source of toxic mercury

b. The omega-3 fatty acids may induce premature labour

c. The omega-3 fatty acids prolong bleeding time during delivery

d. These fish contain unusually high amounts of medium-chain triglycerides

ANS: a

REF: 161

DIF: Application Level

153.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

ANS: c

REF: 162

DIF: Knowledge Level

154.A major feature of the Mediterranean diet is liberal intake of

a. eggs.

b. olive oil.

c. lean meat.

d. fortified butter.

ANS: b

REF: 160| 163–164

DIF: Application Level

119 119120 120Matching

Match the statements with the words that best fit them from the lists below.

A. Liver

B. Olestra

C. Micelle

D. Aspirin

E. Lecithin

F. Corn oil

G. Olive oil

H. Sardines

I. Pancreas

J. Canola oil

K. Acetic 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

1. The simplest dietary fatty acid

2. A source of medium-chain saturated fatty acids

3. A long-chain saturated fatty acid

4. A good source of monounsaturated fats

5. A phospholipid

6. Major dietary precursor for vitamin D synthesis

7. Source of bile

8. Signals the release of bile

9. Structure assisting absorption of long-chain fats

10. A lipoprotein synthesised within intestinal absorptive cells

11. Major source of lipase

12. A lipoprotein made primarily by the liver

13. The lipoprotein type with the highest percentage of protein

14. Slows the synthesis of eicosanoids

15. An essential fatty acid

16. Common source of trans-fatty acids

17. Good food source of omega-3 fatty acids

18. Good food source of omega-6 fatty acids

19. Fat replacement product made from fat

20. Oil that is characteristic of the Mediterranean diet

1. ANS: K REF: 130

2. ANS: O REF: 130

3. ANS: L REF: 130–131

4. ANS: J REF: 131–132

5. ANS: E REF: 136

6. ANS: M REF: 137–138

121 1217. ANS: A REF: 140–141

8. ANS: R REF: 140

9. ANS: C REF: 141

10. ANS: P REF: 141–142

11. ANS: I REF: 140

12. ANS: T REF: 143–144

13. ANS: S REF: 143

14. ANS: D REF: 145–146

15. ANS: Q REF: 145–146

16. ANS: N REF: 149

17. ANS: H REF: 150–151

18. ANS: F REF: 150–151

19. ANS: B REF: 155–156

20. ANS: G REF: 163–164

122 122Essay

1. 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.

ANS: Answers will vary.

REF: 130–135

2. What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?

ANS: Answers will vary.

REF: 130–134

3. Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.

ANS: Answers will vary.

REF: 134–135| 149

4. Describe the process of fat hydrogenation and discuss its advantages and disadvantages.

ANS: Answers will vary.

REF: 134–135| 149

5. 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.

ANS: Answers will vary.

REF: 137–138| 149

6. Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is

meant by ‘good’ and ‘bad’ cholesterol?

ANS: Answers will vary.

REF: 137–138| 143–144| 148–150

7. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas and small intestine.

ANS: Answers will vary.

REF: 138–141

8. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.

ANS: Answers will vary.

REF: 138–141

9. 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.

ANS: Answers will vary.

REF: 138–145

10. Discuss in detail the digestion, absorption and transport of dietary lipids, including the sterols.

ANS: Answers will vary.

REF: 138–145

11. What is the role of micelles in the absorption of lipids?

ANS: Answers will vary.

REF: 141–142

123 12312. Discuss the composition and function of the major circulating lipoproteins.

ANS: Answers will vary.

REF: 143–144

13. Discuss the functions of lipids in the body. What is the role of the liver in metabolising and processing fats?

ANS: Answers will vary.

REF: 143–145

14. 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?

ANS: Answers will vary.

REF: 143–144| 148–153

15. How do eicosanoids differ from hormones?

ANS: Answers will vary.

REF: 145–147

16. Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are

some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?

ANS: Answers will vary.

REF: 145–147| 150–152

17. 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?

ANS: Answers will vary.

REF: 145–147| 150–153

18. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.

ANS: Answers will vary.

REF: 147–148

19. Compare and contrast the risks from consuming margarine or butter.

ANS: Answers will vary.

REF: 148–150

20. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest

reductions in blood lipids?

ANS: Answers will vary.

REF: 148–151| 152–156

21. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice is

appropriate?

ANS: Answers will vary.

REF: 150–152

22. Your Aunt Lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will

help her ailment. What are the possible adverse effects from this practice?

ANS: Answers will vary.

REF: 151–152

23. List strategies for lowering fat intake with minimal impact on diet palatability.

124 124ANS: Answers will vary.

REF: 152–156

24. What is meant by invisible fat? List three common sources in the diet.

ANS: Answers will vary.

REF: 155

25. What factors make it difficult for people to adhere to low-fat diets?

ANS: Answers will vary.

REF: 159–160

26. How are nuts thought to protect against heart disease?

ANS: Answers will vary.

REF: 160–161

27. Discuss the potential health benefits of substituting olive oil for other cooking fats.

ANS: Answers will vary.

REF: 160

28. Discuss the health benefits of substituting nuts for other sources of fat in the diet.

ANS: Answers will vary.

REF: 160–161

29. How are omega-3 fats thought to protect against heart disease?

ANS: Answers will vary.

REF: 161–162

30. Discuss the most common food sources of harmful fats and ways to reduce their intake.

ANS: Answers will vary.

REF: 162–163

31. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular

health.

ANS: Answers will vary.

REF: 163–164

125 125