Name: Wardlaw's Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith - Test Bank
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Complete Test Bank With Answers

Sample Questions Posted Below

Chapter 05 Lipids Answer Key

Multiple Choice Questions

1. A(n) _____ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens,

with an acid group at one end and a methyl group at the other end.

A. cholester

B. fatty

acid

C. glycer

D. triglyceri

Blooms Level: 1. Remember

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

2. A(n) _____ is made up of a glycerol backbone attached to three fatty acids.

A. lipoprotei

B. chylomicr

C. eicosano

D. triglyceri

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Triglycerides

5-1

McGraw-Hill Education.3. Olive and canola oils contain a high percentage of _____ fatty acids.

A. omega-

B. saturat

C. monounsaturat

D. polyunsaturat

4. Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

A(n) ______ fatty acid is an essential, polyunsaturated fatty acid that has a double

bond at the third carbon from the methyl end.

A. tri-

saturated

B. omega-

C. omega-

D. tri-

methyl

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-2

McGraw-Hill Education.5. Most lipids are transported in the blood as part of a structure called a(n)

A. emulsifi

er.

B. lipoprotei

C. glycer

ol.

D. cholester

ol.

Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

_____ are lipoproteins made of dietary fat surrounded by a shell of cholesterol,

phospholipids, and protein; their role is to transport fat that has been absorbed

from the GI tract.

A. Chylomicro

B. Very-low-density

lipoproteins

C. Low-density

lipoproteins

D. High-density

lipoproteins

Blooms Level: 1. Remember

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

5-3

McGraw-Hill Education.7. During rest and light activities, ______ are the main fuel for muscles.

A. fatty

acids

B. amino

acids

C. phospholipi

D. monosacchari

des

8. Blooms Level: 2. Understand

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Fatty acids

The process of _______ removes double bonds from fatty acids, giving the fat a

more solid consistency.

A. emulsificati

B. elongatio

C. saponificati

D. hydrogenati

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Fatty acids

5-4

McGraw-Hill Education.9. When chyme is in the small intestine, the pancreas secretes ______ to digest

triglycerides.

A. chylomicro

B. lipas

C. bicarbona

D. insuli

10. Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

Topic: Digestion, absorption, and transport

Of the macronutrients, fats are the most significant dietary factor(s) associated

with

A. diabete

B. stomach

ulcers.

C. heart

disease.

D. lung

cancer.

Blooms Level: 1. Remember

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

5-5

McGraw-Hill Education.11. A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams

of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides

______% of total kcal as fat.

A. 16.

B. 3

C. 37.

D. 5

total fat

50 g fat x 9 kcal/g = 450 kcal from fat

450 kcal from fat / 1200 kcal = 0.375 = 37.5%

13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g

Blooms Level: 3. Apply

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Food sources

12. Sometimes phospholipids are used in commercial salad dressings to suspend

vegetable oil in water. In this case, phospholipids are serving as

A. fat

replacers.

B. emulsifie

rs.

C. thickene

rs.

D. homogenize

rs.

Blooms Level: 3. Apply

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.03 Fats and Oils in Foods

Topic: Phospholipids

5-6

McGraw-Hill Education.13. All of the following are characteristics of cholesterol except

A. it is used for making estrogen and

testosterone.

B. it is converted to

bile.

C. it is incorporated into cell

membranes.

D. it is an essential

nutrient.

Cholesterol is not an essential nutrient.

Blooms Level: 2. Understand

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Sterols

14. Sterols are similar to triglycerides in which of the following ways?

A. They contain fatty

acids.

B. They contain

glycerol.

C. They usually contain three fatty

acids.

D. They do not dissolve in

water.

Cholesterol and triglycerides have different structural components.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Sterols

5-7

McGraw-Hill Education.15. Lecithin is a(n)

A. phospholipi

B. fatty

acid.

C. stero

D. eicosanoi

Lecithin is another name for phosphatidylcholine, a phospholipid.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Phospholipids

16. Phospholipids differ from triglycerides in which of the following ways?

A. A compound containing phosphorus replaces at least one

fatty acid.

B. Phospholipids do not contain

glycerol.

C. Phospholipids do not contain fatty

acids.

D. A compound containing nitrogen replaces at least one

fatty acid.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Phospholipids

5-8

McGraw-Hill Education.17. A monounsaturated fatty acid contains

A. no double

bonds.

B. one double

bond.

C. 2 to 12 double

bonds.

D. 14 to 24 double

bonds.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

18. In which form are most dietary lipids found?

A. Sterol

B. Phospholipi

C. Triglycerid

D. Monoglycerid

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Triglycerides

5-9

McGraw-Hill Education.19. A ______ fatty acid has one double bond.

A. saturat

B. hydrogenat

C. monounsaturat

D. polyunsaturat

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

20. A saturated fatty acid contains

A. no double

bonds.

B. one double

bond.

C. 2 to 12 double

bonds.

D. 14 to 24 double

bonds.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-10

McGraw-Hill Education.21. Which of the following oils contains the most polyunsaturated fatty acids?

A. Canola

oil

B. Olive

oil

C. Palm

oil

D. Safflower

oil

Olive and canola oils are rich sources of monounsaturated fatty acids. Palm oil is

rich in saturated fatty acids. Safflower oil contains mostly polyunsaturated fatty

acids.

Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

22. Triglycerides are composed of

A. glycogen and fatty

acids.

B. fatty acids and

glycerol.

C. lactic acid and

glycogen.

D. glucose and fatty

acids.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Triglycerides

5-11

McGraw-Hill Education.23. The three-carbon structure that forms the “backbone” of a triglyceride is called

A. glycer

ol.

B. glucos

C. lipoprotei

D. stero

Blooms Level: 1. Remember

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Triglycerides

24. Palmitic acid is a 16-carbon, saturated fatty acid. Based on its chain length,

palmitic acid is a

A. short-chain fatty

acid.

B. medium-chain fatty

acid.

C. long-chain fatty

acid.

A long-chain fatty acid has 12 or more carbons in its hydrocarbon chain.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-12

McGraw-Hill Education.25. A diglyceride consists of

A. 2 glycerols and 1 fatty

acid.

B. 2 glucoses and 1 fatty

acid.

C. 1 glucose and 2 fatty

acids.

D. 1 glycerol and 2 fatty

acids.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Triglycerides

26. Which of the following is a food source of cholesterol?

A. Safflower

oil

B. Stick

margarine

C. Shorteni

D. Lar

Cholesterol is only found in animal products. Lard is another name for pig fat.

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Sterols

5-13

McGraw-Hill Education.27. Gram for gram, which of the following contains the most cholesterol?

A. Live

B. Shrim

C. Lar

D. Ice

cream

Blooms Level: 4. Analyze

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

28. Which of the following is true about Olestra?

A. It is not approved for use by the

FDA.

B. It does provide kilocalories but not as many as fat

provides.

C. It cannot be digested, therefore it is excreted

in feces.

D. It cannot be used for

frying.

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

29. Hydrogenation produces

A. high-density

lipoproteins.

B. cis fatty

acids.

C. low-density

lipoproteins.

D. trans fatty

acids.

Blooms Level: 2. Understand

5-14

McGraw-Hill Education.Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Fatty acids

30. Cholesterol is found in all of the following except

A. corn

oil.

B. cheddar

cheese.

C. sirloin

steak.

D. butte

31. Blooms Level: 1. Remember

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

Which of the following would be a good source of polyunsaturated fatty acids?

A. Bee

B. Chicke

C. Olive

oil

D. Soybean

oil

Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

5-15

McGraw-Hill Education.32. If a fat contains mostly saturated fatty acids, it is likely to be _______ at room

temperature.

A. liqui

B. soli

C. ranci

D. sof

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

33. Which of the following is a rich source of saturated fatty acids?

A. Corn

oil

B. Soybean

oil

C. Coconut

oil

D. Safflower

oil

Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

5-16

McGraw-Hill Education.34. Which of the following foods is cholesterol-free?

A. Butt

B. Whole

milk

C. Turkey (light

meat)

D. Peanut

butter

Foods of plant origin contain no cholesterol.

Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

35. Olive oil contains mostly ______ fatty acids.

A. saturat

B. monounsaturat

C. polyunsaturat

D. tran

Blooms Level: 1. Remember

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

5-17

McGraw-Hill Education.36. Triglycerides in food are said to have satiety value primarily because

A. they are high in

kilocalories.

B. they are readily stored in adipose

tissue.

C. they provide bulk in

foods.

D. they require bile to be

digested.

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Triglycerides

37. “Hidden” fat includes

A. butte

B. fat in crackers and other grain

products.

C. fat around the edges of

meats.

D. mayonnaise in potato

salad.

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

38. Hydrogenation changes a fat

A. from liquid to

solid.

B. from solid to

liquid.

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Fatty acids

5-18

McGraw-Hill Education.39. Which of the following contains the greatest percentage of calories from fat?

A. T-Bone

steak

B. Margarin

C. Whole

milk

D. M&M

candies

Blooms Level: 4. Analyze

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

40.

Which of the following is the best strategy to limit trans fat in the diet?

A. Use margarine instead of

butter.

B. Choose natural peanut butter instead of peanut butter made with hydrogenated

vegetable oils.

C. Choose chicken fried in peanut oil instead of chicken

fried in lard.

D. Choose light meat poultry instead of dark

meat.

Hydrogenated oils are a source of trans fat. Natural peanut butter has lower trans

fat than peanut butter made with partially hydrogenated oil. Some types of

margarine are made with partially hydrogenated oils, which are a source of trans

fat. Switching from dark to light poultry and frying in peanut oil instead of lard are

two strategies to reduce saturated fat intake, but would not make a difference for

trans fat.

Blooms Level: 3. Apply

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

5-19

McGraw-Hill Education.41. Which of the following is true about the fate of fatty acids after their absorption?

A. Fatty acids of 16 or more carbons enter the blood and then the liver via

the portal vein.

B. Fatty acids of less than 12 carbons enter the lymphatic system packaged in

chylomicrons.

C. Fatty acids of less than 12 carbons enter the blood and then the liver via

the portal vein.

D. Fatty acids of 16 or more carbons enter the lymphatic system directly and then

enter the blood via the aorta.

42. Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

Topic: Digestion, absorption, and transport

After dietary fats are digested, the small intestinal cells absorb a mixture of

A. diglycerides and fatty

acids.

B. monoglycerides and

diglycerides.

C. monoglycerides and fatty

acids.

D. monoglycerides, diglycerides, and

triglycerides.

Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

Topic: Digestion, absorption, and transport

43. The major fat-digesting enzyme is

A. amylas

B. pepsi

C. trypsi

D. lipas

Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

5-20

McGraw-Hill Education.44. Topic: Digestion, absorption, and transport

______ are synthesized by the liver to transport fat to the rest of the body.

A. Chylomicro

B. Low-density

lipoproteins

C. Very-low-density

lipoproteins

D. High-density

lipoproteins

Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

45. After chylomicrons leave the intestinal cells, they are transported via what

system?

A. Vascul

B. Lymphat

C. Capilla

D. Venou

Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

Topic: Lipoproteins

46. Which of the following lipase enzymes digests the majority of dietary fat?

A. Pancreatic

lipase

B. Lingual

lipase

C. Gastric

lipase

Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

5-21

McGraw-Hill Education.47. Topic: Digestion, absorption, and transport

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells

are

A. converted to

proteins.

B. converted to

glucose.

C. reformed into

triglycerides.

D. converted to

cholesterol.

48. Blooms Level: 2. Understand

Learning Outcome: 05.04 Explain how lipids are digested and absorbed.

Section: 05.04 Making Lipids Available for Body Use

Topic: Digestion, absorption, and transport

Which lipoprotein is responsible for picking up cholesterol from dying cells and

other sources so it can be transported back to the liver for excretion?

A. Chylomicr

B. Low-density

lipoprotein

C. Very-low-density

lipoprotein

D. High-density

lipoprotein

Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

5-22

McGraw-Hill Education.49. Lipoproteins contain all of the following components except

A. protei

B. cholester

ol.

C. carbohydrat

es.

D. phospholipi

ds.

50. Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

Once the chylomicrons arrive at their destination via the bloodstream, the

triglycerides in the chylomicrons are broken down into glycerol and fatty acids by

an enzyme associated with the blood vessel called ________ lipase.

A. lipoprotei

B. pancreat

C. lingu

D. lecithi

Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Digestion, absorption, and transport

51. The main regulator of blood cholesterol levels is the

A. hear

B. live

C. intestin

D. brai

Blooms Level: 2. Understand

5-23

McGraw-Hill Education.52. Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Digestion, absorption, and transport

To be transported throughout the body, fats are packaged in structures called

A. sterol

B. phospholipi

ds.

C. lipoprotein

D. micelle

53. Blooms Level: 1. Remember

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.04 Making Lipids Available for Body Use

Topic: Lipoproteins

Immediately after a meal, newly absorbed dietary fats appear in the blood as

A. high-density

lipoproteins.

B. low-density

lipoproteins.

C. chylomicro

ns.

D. cholester

ol.

54. Blooms Level: 2. Understand

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Digestion, absorption, and transport

Diets high in trans fatty acids tend to ______ levels of LDL in the blood.

A. decrea

B. increa

Blooms Level: 2. Understand

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Fatty acids

5-24

McGraw-Hill Education.55. ______ is an essential omega-3 fatty acid.

A. Linoleic acid

(LA)

B. Eicosapentaenoic acid

(EPA)

C. Alpha-linolenic acid

(ALA)

D. Docasahexaenoic acid

(DHA)

Linoleic acid and alpha-linolenic acid are the two essential fatty acids. Linoleic

acid is an omega-6 fatty acid and alpha-linolenic acid is an omega-3 fatty acid.

Eicosapentaenoic acid and docosahexaenoic acid are also omega-3 fatty acids, but

they are not essential because they can be made from alpha-linolenic acid in the

body.

Blooms Level: 1. Remember

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

56. Which of the following is an essential fatty acid?

A. Oleic

acid

B. Linoleic

acid

C. Palmitic

acid

D. Stearic

acid

Blooms Level: 1. Remember

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-25

McGraw-Hill Education.57. Which of the following is a rich source of omega-3 fatty acids?

A. Brocco

B. Sirloin

steak

C. Salmo

D. Chicken

breast

Blooms Level: 1. Remember

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

58.

Fatty fish, such as salmon, are rich sources of which omega-3 fatty acid?

A. Arachidonic acid

(AA)

B. Eicosapentaenoic Acid

(EPA)

C. Alpha-linoleic acid

(ALA)

Conjugated linoleic acid

(CLA)

Blooms Level: 1. Remember

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Fatty acids

5-26

McGraw-Hill Education.59. Studies of the Greenlandic Inuit population have demonstrated a relationship

between the consumption of fish and the risk for heart disease. What is the most

likely mechanism for the reduction of heart disease risk when fish is consumed?

A. The protein in fish lowers the blood

cholesterol.

B. Fish is low in

cholesterol.

C. Fish supplies fatty acids that decrease blood

clotting.

D. The carbohydrate in fish lowers blood

cholesterol.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.06 Roles of Lipids in the Body

Topic: Cardiovascular disease

60. One of the richest plant sources of omega-3 fatty acids is

A. cranberri

es.

B. walnut

C. tomatoe

D. peanut

butter.

Blooms Level: 1. Remember

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Food sources

5-27

McGraw-Hill Education.61. In adipose tissue, humans can store a nearly limitless supply of energy in the form

A. glycoge

B. triglycerid

es.

C. amino

acids.

D. phospholipi

ds.

Blooms Level: 1. Remember

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Triglycerides

62. The major function of adipose tissue is to

A. store

glycogen.

B. store

triglycerides.

C. synthesize protein for

muscle.

D. synthesize

cholesterol.

Blooms Level: 1. Remember

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Triglycerides

5-28

McGraw-Hill Education.63. The body stores excess protein as

A. muscle

tissue.

B. glycoge

C. triglycerid

es.

D. bone

marrow.

Blooms Level: 2. Understand

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Triglycerides

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

A. Adds flavor to

food

B. Carrier of fat-soluble

vitamins

C. Best source of energy for the

brain

D. Insulates and protects the

body

Blooms Level: 1. Remember

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Triglycerides

65. When a person gains weight,

A. fat cells can increase in both size and

number.

B. the number of fat cells increases, but the size of fat cells

remains the same.

C. the size of fat cells increases, but the number of fat cells

remains the same.

Blooms Level: 1. Remember

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

5-29

McGraw-Hill Education.Topic: Triglycerides

66. Phospholipids are the main components of

A. lipoprotein

B. cell

membranes.

C. plaqu

D. adipose

tissue.

67. Blooms Level: 1. Remember

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.06 Roles of Lipids in the Body

Topic: Phospholipids

The Dietary Guidelines for Americans recommend getting no more than ______ %

of your total kilocalories from fat.

A. 2

B. 2

C. 3

D. 3

Blooms Level: 1. Remember

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Dietary requirements

5-30

McGraw-Hill Education.68.

How could you lower the fat content of the following breakfast menu?

Omelet (made with 2 whole eggs, 1/4 cup of Swiss cheese, 1/4 cup of mushrooms)

2 links of turkey sausage

1 slice of whole-wheat toast with 1 teaspoon of butter

1 cup of orange juice

A. Choose skim milk instead of orange

juice.

B. Use egg whites instead of whole eggs in the

omelet.

C. Use margarine instead of butter on the

toast.

D. Choose pork sausage instead of turkey

sausage.

Blooms Level: 4. Analyze

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Food sources

69. Good suggestions for eating in a heart-healthy way would be to

A. avoid all

treats.

B. trim fat off meat before and after

cooking.

C. use eggs liberally because they are not associated with serum

cholesterol.

D. avoid foods high in monounsaturated fat, such as

olive oil.

Blooms Level: 3. Apply

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Cardiovascular disease

5-31

McGraw-Hill Education.70. According to the Food and Nutrition Board, what is the upper limit of fat (in grams)

that should be consumed by a healthy person requiring 2,000 kilocalories per

day?

A. 4

B. 7

C. 3

D. 9

The Food and Nutrition Board recommends that fat intake should fall within the

range of 20% to 35% of total kcal.

2000 kcal × 0.35 = 700 kcal from fat ÷ 9 kcal/g = 78 g

71. Blooms Level: 3. Apply

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Dietary requirements

The major dietary factor to be concerned about in relation to heart disease is

A. cholester

ol.

B. protei

C. total

fat.

D. saturated

fat.

Blooms Level: 2. Understand

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

5-32

McGraw-Hill Education.72. A desirable total serum cholesterol level is less than ______ milligrams per

deciliter.

A. 10

B. 20

C. 30

D. 40

Blooms Level: 1. Remember

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

73. In terms of heart disease risk, which of the following is true?

A. Lower LDL = increased

risk

B. Higher HDL = increased

risk

C. Higher LDL = increased

risk

D. Lower HDL = decreased

risk

Blooms Level: 2. Understand

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

5-33

McGraw-Hill Education.74. The plant stanols/sterols, also called phytosterols, work by

A. reducing cholesterol absorption in the small intestine and lowering its return

to the liver.

B. increasing the absorption of dietary fiber from the small

intestine.

C. decreasing the ability of cholesterol to bind to

artery walls.

D. decreasing trans fat formation in fried

foods.

Blooms Level: 2. Understand

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

75. Which of the following is true about the use of medications that lower blood

cholesterol levels?

A. They often are helpful for persons who have had a heart attack or have

cardiovascular disease or diabetes.

B. They should be used by anyone with a high blood

cholesterol level.

C. They have few side

effects.

D. When one takes these, dietary changes are not

necessary.

Blooms Level: 2. Understand

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

5-34

McGraw-Hill Education.76. Cardiovascular disease risk factors include all of the following except

A. total blood cholesterol >200

mg/dl.

B. hypertensi

on.

C. HDL cholesterol > 40

mg/dl.

D. blood triglycerides > 200

mg/dl.

Blooms Level: 1. Remember

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease

Topic: Cardiovascular disease

77. An omega-9 fatty acid has its first double bond starting at the ninth carbon from

the

A. acid

group.

B. alpha

end.

C. glycer

ol.

D. methyl

end.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-35

McGraw-Hill Education.78.

We need to consume only about 5% of our total calories per day from essential

fatty acids. This corresponds to about _______ of plant oil each day.

A. 2 to 4

teaspoons

B. 2 to 4

tablespoons

C. 1/4 to 1/2

cup

D. 3/4 to 1

cup

Blooms Level: 3. Apply

Learning Outcome: 05.07 Explain the recommendations for fat intake.

Section: 05.07 Recommendations for Fat Intake

Topic: Dietary requirements

79.

The omega-6 parent fat, linoleic acid, is converted by the body into the long-chain

fatty acid,

arachidonic

acid.

B. oleic

acid.

C. palmitic

acid.

D. linolenic

acid.

Blooms Level: 2. Understand

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

5-36

McGraw-Hill Education.80.

Consumption of fatty fish at least twice a week is recommended to provide omega-

3 fatty acids. However, some fish—especially swordfish, shark, king mackerel, and

tile fish—can be a source of ________, which is toxic in high amounts.

A. vitamin

B. arsen

C. fluorid

D. mercu

81. Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

The main problem with the fat replacer olestra is that it can reduce absorption of

A. cholester

ol.

B. fatty

acids.

C. fat-soluble

vitamins.

D. fibe

Blooms Level: 2. Understand

Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and

polyunsaturated fatty acids and cholesterol.

Section: 05.03 Fats and Oils in Foods

Topic: Food sources

5-37

McGraw-Hill Education.82. ________ are lipid-loaded white blood cells that form plaque in blood vessels.

A. Lymphocyt

B. Neutrophi

C. Foam

cells

D. Liposom

Blooms Level: 2. Understand

Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk

factors.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Cardiovascular disease

Matching Questions

83. Match each of the following terms with its description.

1. Chylomicr

2. HDL

3. LDL

4. VLDL

Lipoprotein made in the intestine after fat

absorption 1

Lipoprotein that carries cholesterol and

lipids newly synthesized by the liver 4

Product of the VLDL metabolism that

contains primarily cholesterol 3

Lipoprotein that picks up cholesterol from

dying cells and other sources and transfers it

to other lipoproteins, as well as directly to

the liver 2

Blooms Level: 1. Remember

Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.

Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of

cholesterol in the body.

Section: 05.05 Carrying Lipids in the Bloodstream

Topic: Lipoproteins

5-38

McGraw-Hill Education.84.

Match each of the following terms with its description.

1. Monounsaturate

d fatty acid

2. Omega-6 fatty

acid

3. Trans fatty acid

4. Saturated fatty

acid

5. Diglyceride

6. Omega-3 fatty

acid

7. Polyunsaturated

fatty acid

8. Cis fatty acid

9. Monoglyceride

10. Triglyceride

Fatty acid with no carbon-carbon

double bonds 4

An unsaturated fatty acid with its

first carbon-carbon double bond at

the third carbon atom from the

methyl end 6

An unsaturated fatty acid with its

first carbon-carbon double bond at

the sixth carbon atom from the

methyl end 2

Three fatty acids attached to a

glycerol backbone

Unsaturated fatty acid with

hydrogen atoms on opposite sides of

a carbon-carbon double bond 3

Unsaturated fatty acid with

hydrogen atoms on the same side of

a carbon-carbon double bond 8

Fatty acid with one carbon-carbon

double bond 1

Fatty acid with two or more

carbon-carbon double bonds 7

Two fatty acids attached to a

glycerol backbone 5

One fatty acid attached to a

glycerol backbone 9

Blooms Level: 1. Remember

Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply.

Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as

the balance between omega-3 and omega-6 fatty acids, with respect to health.

Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols

Topic: Fatty acids

Topic: Triglycerides

5-39

McGraw-Hill Education.

Wardlaw’s Contemporary Nutrition A Functional Approach 5th Edition By Anne Smith – Test Bank

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