Chapter 5- Nutrition

Which one of the following compounds is missing 4 or more hydrogen atoms? Monounsaturated fatty acid Polyunsaturated fatty acid Long-chain saturated fatty acid Short-chain saturated fatty acid

1. Which of the following is a feature of polyunsaturated fats? Low melting point High melting point Solid at room temperature Solid at refrigerator temperature

1. Characteristics of hydrogenated oils include all of the following EXCEPT they are stored in adipose tissue. they lower HDL and raise LDL cholesterol in the body. some of their fatty acids change shape from cis to trans. products containing them become rancid sooner, contributing to a shorter shelf life.

1. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from cis to trans. solid to liquid. covalent to ionic. saturated to unsaturated.

1. What is the major source of "good" cholesterol? Fatty fish Fatty meat Endogenous synthesis Monounsaturated and polyunsaturated fatty acids

1. Your aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about 5 points. Which of the following is the most likely explanation for this effect? Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement

1. Important factors in the selection of a margarine product include all of the following EXCEPT it should be trans fat free. it should be soft instead of hard. it should contain primarily omega-3 fatty acids. it should list liquid vegetable oil as the first ingredient.

which is a good source of omega-3 fatty acid Corn oil Canola oil Safflower oil Liquefied lard

1. You and your friend John are planning a college graduation party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra slows the pancreas's release of lipase enzyme. consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.

1. Why does the FDA advise against consumption of certain fish such as swordfish and tilefish by women of childbearing age? These fish are a major source of toxic mercury The omega-3 fatty acids may induce premature labor The omega-3 fatty acids prolong bleeding time during delivery These fish contain unusually high amounts of medium-chain triglycerides

1. About how much cholesterol is synthesized by the liver every day? None A few mg Less than 300 mg At least 800 mg

1. Which of the following describes a feature of cis-fatty acids and trans-fatty acids? In nature, most double bonds are trans Hydrogenation converts trans-fatty acids to cis-fatty acids The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats

1. What compound is composed of 3 fatty acids and glycerol? Steroid Lecithin Triglyceride Monoglyceride

1. What is the chemical composition of fats? Hexose polymers Glycogen granules Fatty acids and glycerol Combinations of long-chain fatty acids

1. Which of the following is a feature of fat intake and health? Intake of saturated fat raises blood cholesterol more than intake of cholesterol High intakes of fish oil lower bleeding time and improve diabetes and wound healing High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels

1. Which of the following is characteristic of the lipase enzymes? Gastric lipase plays a significant role in fat digestion in adults Intestinal mucosal lipase is responsible for most dietary fat digestion Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids

1. A low risk of cardiovascular disease correlates with high blood levels of triglycerides. free fatty acids. high-density lipoproteins. very-low-density lipoproteins.

1. Which of the following is an omega-3 fat? Acetic acid Palmitic acid Linoleic acid Docosahexaenoic acid

1. Approximately what percentage of the body's energy needs at rest is supplied by fat? 5 25 40 60

1. Which of the following fish is generally highest in mercury? Shark Catfish Salmon Canned light tuna

1. Which of the following is a common dietary saturated fatty acid? Oleic acid Stearic acid Linolenic acid Arachidonic acid

1. Which of the following is a feature of butter and margarine? Butter is a major source of trans fatty acids Butter contains more saturated fat and cholesterol than margarine does Margarine contains approximately half as much cholesterol as butter does Stick margarine contains half as much trans-fatty acids as soft margarine does

1. All of the following compounds may be synthesized from cholesterol EXCEPT bile. glucose. vitamin D. sex hormones.

1. In which form are most dietary lipids found? Sterols Glycerols Triglycerides Monoglycerides

1. Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is 20. 27. 34. 55.

1. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? Mouth Stomach Small intestine Large intestine

1. Lipids differ in their degree of saturation or unsaturation due to their number of amino acids. double bonds. saccharide units. peptide linkages.

1. Which of the following is the most desirable quality that fat adds to foods? Color Sweetness Palatability Hydrogenation

1. An omega-3 fatty acid has its first double bond on the third carbon from the acid end. first 3 carbons from the acid end. third carbon from the methyl end. first 3 carbons from the methyl end.

1. Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more dairy. olive oil. fatty fish. grass-fed livestock.