Nutrition Test #2-CHP. 5

1) Which of the following is true of lipids? A) Lipids are composed of carbon, hydrogen, oxygen, and nitrogen. B) Lipids are not essential nutrients. C) Lipids are freely soluble in water. D) Lipids are hydrophobic.

2) Fatty acids: A) are organic. B) contain a methyl and a carboxyl group. C) are highest in energy density as compared to other energy nutrients. D) have all of the above characteristics.

3) A fatty acid with 10 carbons belongs to which category? A) short-chain fatty acids B) medium-chain fatty acids C) long-chain fatty acids D) very long-chain fatty acids

4) Fatty acids vary in structure based on all of the following except A) shape. B) degree of saturation. C) length of carbon chain. D) presence or absence of hydrogen.

5) Oleic acid is an example of a A) saturated fatty acid. B) monounsaturated fatty acid. C) polyunsaturated fatty acid. D) trans fatty acid.

6) The two essential fatty acids are both A) saturated fatty acids. B) monounsaturated fatty acids. C) polyunsaturated fatty acids. D) trans fatty acids.

7) How can the problem of rancidity of fatty acids be overcome? A) by limiting exposure to heat, light, and oxygen B) by adding antioxidants C) by the process of hydrogenation D) by doing all of the above

8) Ninety-five percent of the lipids in foods and in our body belong to the category of A) triglycerides. B) phospholipids. C) sterols. D) lipoproteins.

9) How is cholesterol different from triglycerides and phospholipids? A) It is synthesized in the body. B) It does not have a glycerol backbone. C) It is made of fatty acids. D) It cannot be stored in the body.

10) High levels of triglycerides in the blood are associated with increased risk of A) kidney disease. B) osteoporosis. C) heart disease. D) gallbladder disease.

11) Which of the following do phospholipids primarily form a component of in cells? A) DNA B) RNA C) mitochondria D) membranes

12) Which category of lipids does not yield energy? A) fatty acids B) triglycerides C) sterols D) phospholipids

13) The majority of fat digestion occurs in the A) mouth. B) stomach. C) small intestine. D) large intestine.

14) Which is the largest of all lipoproteins? A) chylomicron B) VLDL C) LDL D) HDL

15) Which of the following statements is true about the composition of lipoproteins? A) HDL contains more cholesterol than LDL or VLDL. B) LDL contains more cholesterol than HDL or VLDL. C) LDL contains more protein than HDL. D) VLDL contains fewer triglycerides than HDL or LDL.

16) Lipoprotein lipase is found in the A) muscles and adipose tissue. B) small intestine. C) liver. D) pancreas.

17) Which of the following statements best describes American food consumption over the past couple of decades? A) Fat consumption has increased. B) Kilocalorie consumption has increased. C) Both fat consumption and kilocalorie consumption have increased. D) Fat consumption and kilocalorie consumption have remained about the same.

18) Ximena's mom returned with the lab report of her blood lipid profile. Her HDL cholesterol was low and her LDL cholesterol levels were high. The doctor asked her to look closely at her diet. He asked her to increase ________ fats and to decrease ________ fats in the diet. A) saturated; monounsaturated B) saturated; polyunsaturated C) polyunsaturated; monounsaturated D) monounsaturated; saturated

19) An individual with an energy allowance of 1,800 kilocalories who consumes ________ grams of fat per day falls within the current AMDR recommendation for dietary fat intake. A) 28 g B) 38 g C) 48 g D) 78 g

20) Which of the following is the best recommendation for good health? A) Limit cholesterol and saturated fat. B) Eat saturated and unsaturated fats in equal proportions. C) Avoid all fat. D) Do none of the above.

21) Foods that are rich in the essential fatty acids include A) meats. B) nuts and vegetable oils. C) butter and dairy products. D) whole grains.

22) Which of the following dietary lipids is known to contribute to heart disease? A) saturated fats B) trans fats C) cholesterol D) all of the above

23) Dorothy and her friends had just learned all about trans fats in their college nutrition class. They learned that these fats were prevalent in foods that are commonly consumed by the American public. Which foods represent the major food source for trans fat for American adults? A) margarine B) crackers, cookies, pies, and bread C) animal products D) fried potatoes

24) Which of the following food groups contains the highest amounts of naturally occurring trans fatty acids? A) meat and dairy products B) vegetable oils C) grains D) fruits and vegetables

25) Martin was watching his cholesterol intake carefully. He was 45 years old and his family had a history of developing heart disease early. Which of the following foods has the highest amount of cholesterol per serving? A) fresh fruit salad B) peach pie C) whole-milk ice cream D) home-baked cookies

26) Which of the following statements on fat substitutes is true? A) Fat substitutes are usually protein based. B) Fat substitutes have a reduced caloric value but do not replace the creamy qualities of fat. C) All the fat substitutes that have been developed are heat stable and can be successfully used in frying, baking, and cooking. D) Concern over health has increased the demand for fat substitutes in recent years.

27) Risk factors for the development of heart disease include all of the following except A) kidney disease. B) diabetes. C) high blood pressure. D) high blood cholesterol.

28) Which of the following can help reduce the risk of heart disease by increasing blood levels of HDL cholesterol? A) losing excess weight B) being physically active C) quitting smoking D) doing all of the above

29) Aside from LDL and HDL cholesterol levels in blood, which of the following may be another emerging marker for heart disease risk? A) LPL B) C-reactive protein C) creatine D) leptin

30) Dora loves dark chocolate. Recently she read the label on the wrapper of her favorite chocolate bar. She was shocked to read that it contained a high percentage of saturated fat. She remembered that she had read somewhere that dark chocolate in moderation was not restricted from a healthy diet. She also knew that dietary saturated fat was to be limited. What would you say to help Dora understand? A) All saturated fat should be eliminated from the diet, including chocolate. B) Although chocolate is high in saturated fat, it contains enough calcium to compensate for any drawbacks associated with consuming saturated fat. C) Chocolate contains stearic acid, which does not appear to increase LDL cholesterol levels. D) She should switch to white chocolate instead of dark chocolate.

31) Which of the following does not constitute a heart-healthy dietary change? A) consuming foods rich in soluble fibers B) consuming fried foods as soon as they are prepared C) consuming at least two servings per week of fatty fish D) consuming foods rich in alpha-linolenic acid such as walnuts and flaxseeds

32) Which of the following does not have any known heart-health benefits? A) caffeine B) flavonoids C) nuts D) soluble fiber

33) The major phospholipid in cell membranes is A) lecithin. B) choline. C) glycerol. D) sistanol.

34) Which of the following is a good source of omega-3 fatty acids? A) meat B) fish C) fruit D) legumes

35) Tropical oils like coconut oil and palm oil are rich in what kind of fat? A) unsaturated B) saturated C) trans D) cis

36) Antioxidants, which can help limit the negative effect of LDL cholesterol, include all of the following except A) phytosterols. B) vitamin C. C) vitamin E. D) beta-carotene.

37) What is linoleic acid? A) an omega-6 fatty acid B) an omega-3 fatty acid C) a saturated fatty acid D) a monounsaturated fatty acid

38) Which of the following is not a critical function of lipids in the body? A) They provide energy. B) They protect vital organs. C) They prevent dehydration. D) They absorb lipid compounds.

39) The AMDR recommendation is to consume no more than ________ percent of total kilocalories from saturated fats. A) 5 B) 10 C) 15 D) 20

40) A lack of the essential fatty acid alpha-linolenic acid can result in what problem? A) scaly skin B) depression C) impaired vision D) all of the above

41) Triglycerides are also known as fat. TRUE/FALSE

42) The most common types of fatty acids in foods are long-chain fatty acids. TRUE/FALSE

43) Corn oil is composed of largely unsaturated fatty acids that cannot pack closely together and tend to have a higher melting point. TRUE/FALSE

44) A disadvantage of foods composed of saturated fats is that they can become rancid faster than those with unsaturated fats. TRUE/FALSE

45) Rancidity can be caused by exposure of fatty acids to light. TRUE/FALSE

46) The process of hydrogenation makes unsaturated fats more saturated. TRUE/FALSE

47) Triglycerides and phospholipids share a common structural motif—a glycerol backbone. TRUE/FALSE

48) Triglycerides have two fatty acids and phospholipids have three fatty acids as part of their structure. TRUE/FALSE

49) Choline, a member of the B vitamin family, is also a component of lecithin TRUE/FASLE

50) Because lecithin is found in all cell membranes, it must be supplied by the diet. TRUE/FALSE

51) The presence of cholesterol keeps fatty acid chains separate within the membrane, thereby maintaining membrane fluidity. TRUE/FASLE

52) Lingual lipase helps with the digestion of fat in the mouth. TRUE/FASLE

53) Both long-chain and medium-chain fatty acids enter the portal vein and go directly to the liver. TRUE/FALSE

54) Chylomicrons are made in the liver. TRUE/FALSE

55) The higher the concentration of lipids in a lipoprotein, the greater its density. TRUE/FALSE

56) Lipoprotein lipase is an enzyme on the surface of cells that hydrolyzes fats transported via the lipoproteins. TRUE/FASLE

57) The body stores more energy as fat than as muscle and liver glycogen combined. TRUE/FALSE

58) Cholesterol is required for many functions in the body, including the production of bile and sex hormones. TRUE/FALSE

59) Controlling the intake of fat may help control body weight. TRUE/FALSE

60) Consumption of fish can be beneficial for heart health. TRUE/FALSE

61) Today, most fast-food companies are searching for alternatives to hydrogenated fats to save money. TRUE/FALSE

62) Trans fatty acids occur in foods only as a by-product of the process of hydrogenation; they do not occur naturally. TRUE/FALSE

63) Trans fats can raise LDL cholesterol levels and reduce HDL cholesterol levels more than saturated fats. TRUE/FALSE

64) An individual consuming a diet without any animal products consumes no dietary cholesterol. TRUE/FALSE

65) Postmenopausal women continue to have a lower risk of developing heart disease when compared with men. TRUE/FALSE

66) Excess body weight and physical inactivity are factors that contribute to development of insulin resistance and the metabolic syndrome. TRUE/FALSE

67) Moderate consumption of alcohol can have a protective effect on heart disease by increasing HDL levels. TRUE/FALSE

68) Consumption of dietary cholesterol is necessary for good health. TRUE/FALSE

69) Most fat substitutes are carbohydrate-based. TRUE/FALSE

70) Fat substitutes did not become widely used in food products until the 2000s. TRUE/FALSE

71) Some nutrients, such as vitamins A, D, and E, require dietary fat to be absorbed. TRUE/FASLE

72) Eggs should be avoided in a heart-healthy diet. TRUE/FALSE

73) An important feature of lipids is that they are insoluble in water. TRUE/FALSE

74) In the trans configuration of fatty acids, the hydrogens lie on the same side of the double bond. TRUE/FALSE

75) The phosphorus group on phospholipids makes them more hydrophilic. TRUE/FALSE

76) Name the three groups of lipids.

77) Name the essential fatty acids.

78) What property of phospholipids makes them form membranes?

79) What does an emulsifier do?

80) What are the products of triglyceride digestion?

81) If you took a pill that blocked fat digestion, what would be the consequences?

82) What are eicosanoids?

83) What was a major health concern associated with consumption of the fat substitute olestra?

84) List two uncontrollable risk factors for heart disease.

What roles do lipids play in the body?

86) Briefly explain how fatty acids differ from each other.

87) Joan was examining oils and fats at the natural food store. She came across a jar of coconut oil. It was a soft white solid and resembled butter or lard. She scooped out a spoonful in her hand and it began to soften and melt. What can you say about the composition of coconut oil and how can you explain this?

Discuss the benefits and major drawback of hydrogenation.

What is interesterification and what are its benefits?

90) Imagine that your Uncle Joe introduced you to a friend at a social gathering and, knowing that you take a college-level class in nutrition, asked you to assess his friend's risk for heart disease. What would be some questions that you might ask to help you to gauge the friend's risk factors?

91) Why has the increased use of reduced-fat and fat-free foods not curbed Americans' kilocalorie intake or helped with weight management?

What are phytosterols and what function do they perform in the body?

What is atherosclerosis?

94) Explain the role of cholesterol in the body.

95) What are lipases?

What adipocytes do?

List four functions of fat in the body.

What are the basic features and benefits of the Mediterranean diet?

Explain the health concerns associated with eating fish.

100) Describe the three categories of fat substitutes and their composition.