Name: Wardlaws Contemporary Nutrition Updated with 2015 2020 Dietary Guidelines for Americans - Test Bank
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Sample Questions Posted Below

Chapter 05

Lipids

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. cholesterol
B. fatty acid
C. glycerol
D. triglyceride

2. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.
A. lipoprotein
B. chylomicron
C. eicosanoid
D. triglyceride

Blooms Level: 2. Understand
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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

3. Olive and canola oils contain a high percentage of ____________ fatty acids.
A. omega-3
B. saturated
C. monounsaturated
D. polyunsaturated

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 a polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.

A. tri-saturated
B. omega-3
C. omega-6
D. tri-methyl

Blooms Level: 2. Understand
Figure: 05.01
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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. Most lipids are transported in the blood as part of a structure called a(n) _______________.
A. emulsifier
B. lipoprotein
C. glycerol
D. cholesterol

Blooms Level: 2. Understand
Figure: 05.13
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 that acts to transport absorbed fat.

A. Chylomicrons
B. Very-low-density lipoproteins
C. 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

7. During rest and light activities, fatty acids are the main fuel for _______________.
A. the brain
B. muscles
C. the nervous system
D. the liver

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 Broader Roles for Lipids in the Body
Topic: Fatty acids

8. The process of _______________ removes double bonds from fatty acids, giving the fat a more solid consistency.
A. emulsification
B. dehydrogenation
C. saponification
D. hydrogenation

Blooms Level: 2. Understand
Figure: 05.10
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

9. In the small intestine, the pancreas secretes ____________ to digest triglycerides.
A. chylomicrons
B. lipase
C. bicarbonate
D. insulin

Blooms Level: 2. Understand
Figure: 05.12
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

10. The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day.
A. 100
B. 200
C. 300
D. 400

Blooms Level: 1. Remember
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Dietary requirements

11. Of the macronutrients, fats are the most significant dietary factor(s) associated with _________________.
A. diabetes
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: Nutrition and Your Health
Topic: Cardiovascular Disease

12. 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. 16.7
B. 30
C. 37.5
D. 50

Blooms Level: 3. Apply
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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

13. 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. emulsifiers
C. thickeners
D. homogenizers

Blooms Level: 3. Apply
Figure: 05.08
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: Phospholipids

14. All of the following are characteristic 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.

15. 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.

16. All of the following are true of lecithin except
A. it is a phospholipid.
B. the body synthesizes it.
C. it is consumed in the diet.
D. it has sterol-like functions.

Phospholipids do not perform like sterols.

Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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

17. 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.

18. 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.

19. In which form are most dietary lipids found?
A. Sterols
B. Phospholipids
C. Triglycerides
D. Monoglycerides

20. Which of the following describes a fatty acid that has one double bond?
A. Saturated
B. Hydrogenated
C. Monounsaturated
D. Polyunsaturated

21. 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.

22. Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?
A. Stick margarine made with canola oil
B. Semisolid shortening made with olive oil
C. Soft margarine in a tub, made from corn oil
D. Liquid, squeezable margarine, made from safflower oil

23. What is the composition of the triglyceride form of fats?
A. Fatty acids, glycerol, and sterols
B. Fatty acids, glycerol, and phosphorus
C. Fatty acids and glycerol
D. Fatty acids, glycerol, phosphorus, and sterols

24. Most fats in foods and the body are composed of
A. glycogen and fatty acids.
B. fatty acids and glycerol.
C. lactic acid and glycogen.
D. glucose and fatty acids.

25. The three-carbon structure to which fatty acids are attached in triglycerides is called
A. glycerol.
B. glucose.
C. lipoprotein.
D. sterol.

Blooms Level: 1. Remember
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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. How many carbons do long-chain fatty acids contain?
A. 4 to 6
B. 6 to 8
C. 10 or more
D. 12 or more

27. A diglyceride consists of
A. 2 glycerol and 1 fatty acid.
B. 2 glucose and 1 fatty acid.
C. 1 glucose and 2 fatty acids.
D. 1 glycerol and 2 fatty acids.

28. Which of the following is true about cholesterol?
A. It is in a high concentration in plant oils.
B. It is in high concentration in stick margarine.
C. It is in high concentration in hydrogenated shortening.
D. It is found primarily in animal products.

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

29. Gram for gram, which of the following contains the most cholesterol?
A. Liver
B. Shrimp
C. Lard
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

30. One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________.
A. Promise
B. Crisco
C. Olestra
D. Xenical

31. 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 leaves the body.
D. It cannot be used for frying.

32. Hydrogenation produces what kinds of fat?
A. High-Density Lipoprotein (HDL)
B. Cis fatty acids
C. Low-Density Lipoprotein (LDL)
D. Trans fatty acids

33. Cholesterol is found in all of the following except
A. corn oil.
B. cheddar cheese.
C. sirloin steak.
D. butter.

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

34. Which of the following would be a good source of polyunsaturated fatty acids?
A. Beef
B. Chicken
C. Olive oil
D. Safflower oil

35. If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
A. liquid
B. solid
C. rancid
D. soft

36. Which of the following is not a rich source of polyunsaturated fatty acids?
A. Corn oil
B. Soybean oil
C. Palm oil
D. Safflower oil

37. All of the following are sources of cholesterol except
A. butter.
B. whole milk.
C. turkey meat.
D. peanut butter.

38. Olive oil contains abundant amounts of which type of fatty acid?
A. Saturated
B. Monounsaturated
C. Polyunsaturated
D. Partially hydrogenated

Blooms Level: 1. Remember
Figure: 05.03
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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.
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
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

39. 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.

40. “Hidden” fat includes
A. butter.
B. fat in crackers and other grain products.
C. fat around the edges of meats.
D. mayonnaise in potato salad.

41. The main reason for hydrogenating fats is to
A. improve taste.
B. change a liquid fat to a solid fat.
C. change a solid fat to a liquid fat.
D. improve food appearance.

42. Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
A. T-Bone steak
B. Margarine
C. Whole milk
D. M&M candies

43.

Timothy wants to avoid eating too much trans fat. All of the following are appropriate ways except

2-21-2013

A. using little or no stick margarine.
B. choosing natural peanut butter instead of peanut butter made with hydrogenated vegetable oils.
C. avoiding consumption of deep fried foods at quick-service restaurants.
D. eating packaged cookies and desserts made with vegetable shortening.

44. 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.

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

45. When triglycerides are digested, before being absorbed, they are converted to a mixture of
A. diglycerides and fatty acids.
B. monoglycerides and diglycerides.
C. monoglycerides and fatty acids.
D. glycerol and fatty acids.

46. The major fat-digesting enzyme is
A. salivary amylase.
B. pepsin.
C. chymotrypsin.
D. pancreatic 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
Topic: Digestion, absorption, and transport

47. ______ are synthesized by the liver to transport fat to the rest of the body.
A. Chylomicrons
B. Low-density lipoproteins
C. Very-low-density lipoproteins
D. High-density lipoproteins

48. After chylomicrons leave the intestinal cells, they are transported via what system?
A. Vascular
B. Lymphatic
C. Capillary
D. Venous

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

49. Pancreatic lipase digests
A. proteins.
B. carbohydrates.
C. fats.
D. vitamins.

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

50. 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.

51. 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. Chylomicron
B. Low-density lipoprotein
C. Very-low-density lipoprotein
D. High-density lipoprotein

52. Lipoproteins contain all of the following components except
A. protein.
B. cholesterol.
C. carbohydrate.
D. phospholipid.

53. 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. lipoprotein
B. pancreatic
C. lingual
D. lecithin

54. The main regulator of blood cholesterol levels is the
A. heart.
B. liver.
C. intestine.
D. brain.

55. To be transported throughout the body, fats are packaged in structures called
A. triglycerides.
B. phospholipids.
C. lipoproteins.
D. micelles.

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

56. Immediately after a meal, newly absorbed dietary fats appear in the blood as
A. high density lipoproteins.
B. low density lipoproteins.
C. chylomicrons.
D. cholesterol.

57. Which of the following is true about trans fatty acids found in hydrogenated fats?
A. When consumed, they can decrease blood clotting.
B. When consumed, they can raise serum LDL cholesterol.
C. When consumed, they can lower serum LDL cholesterol.
D. When consumed, they have no effect on serum cholesterol.

58. An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called
A. linoleic acid.
B. diglyceride.
C. alpha-linolenic acid.
D. cholesterol.

Blooms Level: 1. Remember
Figure: 05.04
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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

59. Which of the following is an essential fatty acid?
A. Oleic
B. Linoleic
C. Palmitic
D. Stearic

60. Which of the following contains a rich supply of omega-3 fatty acids?
A. Broccoli
B. Sirloin
C. Salmon
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

61. Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid.
A. Arachidonic acid (AA)
B. Eicosapentaenoic Acid (EPA)
C. Linoleic acid (LA)
D.

Conjugated linolenic acid (CLA)

62. Studies of Greenland Eskimos, among others, 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.

63. One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and
also a good source of plant sterols is
A. cranberries.
B. walnuts.
C. tomatoes.
D. avocados.

64. The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to
A. consume fish oil capsules daily.
B. eat 3 to 5 servings of vegetables daily.
C. take cod liver oil 3 times a week.
D. eat oily fish, such as salmon, 2 times a week.

Blooms Level: 3. Apply
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Food sources

65. The body energy that can be stored in almost unlimited amounts is
A. glycogen.
B. triglyceride.
C. protein.
D. glucose.

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 Broader Roles for Lipids in the Body
Topic: Triglycerides

66. The major function of adipose tissue is to
A. store glycogen.
B. store triglycerides.
C. synthesize protein for muscle.
D. store cholesterol.

67. The body stores excess protein as
A. muscle.
B. glucose.
C. triglycerides.
D. amino acids.

68. 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

69. All of the following describe the characteristics of fat cells except
A. the number of fat cells decreases when fat is lost from the body.
B. the storage capacity for fat depends on both fat cell number and fat cell size.
C. the number increases when storage capacity has reached its limit.
D. the body’s ability to store fat is limitless.

70. Phospholipids are the main components of ________________________________________.
A. lipoproteins.
B. cell membranes.
C. plaque.
D. adipose cells.

71. The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kilocalories from fat.
A. 20
B. 25
C. 30
D. 35

Blooms Level: 1. Remember
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Dietary requirements

72. Which of the following breakfasts has the highest fat content?
A. 2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
B. 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
C. 1 granola bar, 1 orange, 1 cup low-fat milk
D. 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

Blooms Level: 4. Analyze
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Food sources

73. 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

74. 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. 44
B. 78
C. 30
D. 93

Blooms Level: 3. Apply
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Dietary requirements

75. The major dietary factor to be concerned about in relation to heart disease is
A. cholesterol.
B. protein.
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: Nutrition and Your Health
Topic: Cardiovascular Disease

76. A desirable total serum cholesterol level is less than ____ milligrams per deciliter.
A. 100
B. 200
C. 300
D. 400

77. In terms of heart disease risk, which of the following is true?
A. As LDL cholesterol levels increase there is a decreased risk.
B. As HDL cholesterol levels increase there is an increased risk.
C. As LDL cholesterol levels increase there is an increased risk.
D. As HDL cholesterol levels decrease there is a decreased risk.

78. 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. interacting with dietary fiber to bind fat in the small intestine.
C. decreasing the ability of cholesterol to bind to artery walls.
D. decreasing trans fat formation in fried foods.

79. 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.

80. Cardiovascular disease risk factors include all of the following except
A. total blood cholesterol >200 mg/dl.
B. hypertension.
C. HDL cholesterol > 40 mg/dl.
D. blood triglycerides > 200 mg/dl.

81. An omega-9 fatty acid has its first double bond starting at the ninth carbon from the ____________ .
A. acid group.
B. alpha end.
C. glycerol.
D. methyl end.

82.

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

83.

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.

84.

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 A
B. arsenic
C. fluoride
D. mercury

85. The main problem with the fat replacer olestra is that it can bind ________________________________________.
A. cholesterol and reduce its absorption
B. the fatty acids and reduce their absorption.
C. the fat-soluble vitamins and reduce their absorption
D. fiber and reduce its absorption

86. ____________ are lipid-loaded white blood cells that have surrounded large amounts of a fatty substance, usually cholesterol, on the blood vessel walls.
A. Lymphocytes
B. Neutrophils
C. Foam cells
D. Liposomes

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
87. Match the following with the descriptions below

1. Omega-6 fatty acid	Three-carbon alcohol used to form triglycerides	6
2. Omega-3 fatty acid	An unsaturated fatty acid with its first double bond at the third carbon atom from the methyl end	2
3. Plaque	An unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end	1
4. VLDL	Fatty acids that must be present in the diet to maintain health	5
5. Essential fatty acids	Containing products of decomposed fatty acids; they yield unpleasant flavors and odors	7
6. Glycerol	When a chemical substance has either lost an electron or gained an oxygen	10
7. Rancid	Compound in the bloodstream containing a lipid core with a protein, phospholipid, and cholesterol shell	11
8. LDL	Lipoprotein made in the intestine after fat absorption	13
9. Emulsifier	Lipoprotein that carries cholesterol and lipids newly synthesized by the liver	4
10. Oxidized	Product of the VLDL metabolism that contains primarily cholesterol	8
11. Lipoprotein	Cholesterol-rich substance deposited on inner wall of blood vessels	3
12. Trans fatty acid	Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver	14
13. Chylomicron	Process used to convert oils to more solid fats	15
14. HDL	A by-product of the process called hydrogenation	12
15. Hydrogenation	Compound that can suspend fat in water by isolating individual fat droplets	9

Blooms Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. 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.
Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol.
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.
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Section: 05.03 Fats and Oils in Foods
Section: 05.05 Carrying Lipids in the Bloodstream
Section: 05.06 Broader Roles for Lipids in the Body
Section: Nutrition and Your Health
Topic: Fatty acids
Topic: Lipoproteins
Topic: Phospholipids
Topic: Sterols
Topic: Triglycerides

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