Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols

Multiple Choice

Questions for Section 5.0 Introduction

01. Approximately what percentage of the lipids in foods are triglycerides?a. 5b. 30c. 95d. 100

02. In which form are most dietary lipids found?a. Sterolsb. Glycerolsc. Triglyceridesd. Monoglycerides

03. What percentage of stored body fat is in the form of triglycerides?a. 2b. 50c. 78d. 99

04. Lipids that are solid at room temperature are known asa. oils.b. fats.c. omegas.d. glycerols.

05. Lipids that are liquid at room temperature are known asa. oils.b. fats.c. omegas.d. glycerols.

Questions for Section 5.1 The Chemist’s View of Fatty Acids and Triglycerides

06. What is the chemical composition of fats?a. Hexose polymersb. Glycogen granulesc. Fatty acids and glycerold. Combinations of long chain fatty acids

07. A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as aa. diglyceride.b. triglyceride.c. phospholipid.d. monoglyceride.

08. What compound is composed of 3 fatty acids and glycerol?a. Steroidb. Lecithinc. Triglycerided. Monoglyceride

09. How many double bonds are present in stearic acid?a. 0b. 1c. 2d. 3

10. Which of the following is a property of dietary lipids?a. Omega-3 fatty acids are always unsaturatedb. Lipids that are solid at room temperature are classified as oilsc. The fatty acids in triglycerides may be of chain length 2 to 25 carbonsd. The most common fatty acid chain length in triglycerides is 10 carbons

11. What is the simplest 18-carbon fatty acid?a. Stearic acidb. Linoleic acidc. Palmitic acidd. Linolenic acid

12. Which of the following represents a chief source of short-chain and medium-chain fatty acids?a. Fishb. Eggsc. Dairyd. Soybeans

13. How many hydrogen atoms are attached to each carbon adjacent to a double bond?a. 1b. 2c. 4d. 6

14. What is the simplest fatty acid found in the diet?a. Oleic acidb. Acetic acidc. Linoleic acidd. Palmitic acid

15. Lipids differ in their degree of saturation or unsaturation due to their number ofa. amino acids.b. double bonds.c. saccharide units.d. peptide linkages.

16. Which of the following is a common dietary saturated fatty acid?a. Oleic acidb. Stearic acidc. Linolenic acidd. Arachidonic acid

17. Approximately how many carbons are contained in a medium-chain fatty acid?a. 2-4b. 6-10c. 12-22d. 24-26

18. Which of the following is a common source of medium-chain fatty acids?a. Fish oilsb. Beef productsc. Vegetable oilsd. Dairy products

19. Which of the following describes a fatty acid that has one double bond?a. Saturatedb. Hydrogenatedc. Monounsaturatedd. Polyunsaturated

20. What type of fatty acid is found in high amounts in olive oil?a. Saturatedb. Monounsaturatedc. Polyunsaturatedd. Partially hydrogenated

21. Which one of the following compounds is missing 4 or more hydrogen atoms?a. Monounsaturated fatty acidb. Polyunsaturated fatty acidc. Long-chain saturated fatty acidd. Short-chain saturated fatty acid

22. Which of the following is a polyunsaturated fatty acid in foods?a. Oleic acidb. Acetic acidc. Stearic acidd. Linoleic acid

23. A person wishing to increase consumption of polyunsaturated fats should choosea. coconut oil.b. beef products.c. vegetable oils.d. dairy products.

24. An omega-3 fatty acid has its first double bond on thea. 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.

25. What is a triacylglyceride?a. A triglycerideb. A phospholipidc. A partially hydrolyzed lipidd. A lipid found only in cold-water fish

26. The easiest way to increase intake of oleic acid is to consume morea. lard oil.b. corn oil.c. olive oil.d. safflower oil.

27. A triglyceride always contains 3a. carbons.b. glycerols.c. fatty acids.d. double bonds.

28. Which of the following is a feature of polyunsaturated fats?a. Low melting pointb. High melting pointc. Solid at room temperatured. Solid at refrigerator temperature

29. Which of the following is known as a tropical oil?a. Flaxseed oilb. Safflower oilc. Cocoa butterd. Conjugated linoleic acid

30. Which of the following is a factor that determines the hardness of a fat at a given temperature?a. Origin of the fatb. Degree of saturationc. Number of acid groupsd. Number of oxygen atoms

31. Which of the following sources would yield the softest lipids at room temperature?a. Lardb. Beefc. Pork

d. Safflower

32. A major cause of rancidity of lipids in foods is exposure toa. heat and oxygen.b. fluorescent lighting.c. freezer temperatures.d. enrichment additives.

33. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?a. Chain lengthb. Number of double bondsc. Position of first saturated bondd. Size of adjacent fatty acids on the triglyceride molecule

34. Which of the following is a characteristic of lipids?a. A quick way to spoil fats is by exposure to carbon dioxide b. Typically, the shorter the carbon chain, the firmer the fat at 75°c. Corn oil and sunflower are more prone to spoilage than palm kernel oild. Palm oil and coconut oil are very liquid due to their longer carbon chains

35. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?a. Lardb. Peanut oilc. Soybean oild. Coconut oil

36. Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?a. Refrigerationb. Addition of BHTc. Partial hydrogenationd. Addition of phosphorus

37. All of the following are methods used by food processors to stabilize the lipids in food products excepta. refrigeration.b. hydrogenation.c. tightly sealed packaging.d. addition of oxidizing chemicals.

38. Characteristics of hydrogenated oils include all of the following excepta. 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.

39. Which of the following has the highest percentage of its fat in saturated form?a. Butterb. Walnut oilc. Beef tallowd. Coconut oil

40. Which of the following has the highest percentage of its fat in polyunsaturated form?a. Butterb. Corn oilc. Beef tallowd. Coconut oil

41. Which of the following characteristics is shared by olive oil and canola oil?a. Neither is liquid at room temperatureb. Neither contains saturated fatty acidsc. Both contain high levels of polyunsaturated fatty acidsd. Both contain high levels of monounsaturated fatty acids

42. Which of the following provides abundant amounts of omega-3 fatty acids?a. Palm oil b. Walnut oilc. Soybean oild. Flaxseed oil

43. The food industry often carries out the process of hydrogenation on which of the following lipids?a. Corn oilb. Olive oil c. Beef tallowd. Coconut oil

44. Which of the following is considered a major source of polyunsaturated fat?a. Corn oilb. Palm oilc. Peanut oild. Chicken fat

45. Which of the following lipids contain(s) saturated fat?a. Butter onlyb. Soybean oil onlyc. Cottonseed oil onlyd. Butter, cottonseed oil, and soybean oil

46. All of the following are rich sources of polyunsaturated fatty acids excepta. palm oil.b. fish oils.c. soybean oil.d. safflower oil.

47. In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?a. Oxygenb. Carbonc. Glycerold. Other hydrogens

48. What is a conjugated linoleic acid?a. A type of cis-fatty acid b. A partially hydrogenated omega-6 lipidc. A fatty acid with the chemical make-up of linoleic acid but with a different configurationd. A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract

49. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations froma. cis to trans.b. solid to liquid.c. covalent to ionic.d. saturated to unsaturated.

50. Which of the following is descriptive of fatty acid configuration?a. A cis-fatty acid has an extended, linear formationb. A trans-fatty acid has a folded, U-shape formationc. Trans-fatty acids are made only from polyunsaturated fatsd. Naturally occurring trans-fatty acids are found in dairy products

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

Questions for Section 5.2 The Chemist’s View of Phospholipids and Sterols

52. Which of the following is a feature of phospholipids?a. Resistant to digestionb. Soluble in both water and fatc. Highly susceptible to oxidationd. Found naturally only in animal foods

53. The composition of lecithin could include all of the following excepta. choline.b. phosphate.c. fatty acids.d magnesium.

54. What type of compound is lecithin?a. Bile saltb. Glycolipidc. Lipoproteind. Phospholipid

55. What is the usual fate of dietary lecithin?a. Unabsorbed and passes out in the fecesb. Absorbed intact and incorporated into tissuesc. Absorbed intact and broken down by the liverd. Hydrolyzed by the intestinal enzyme lecithinase

56. Which of the following is a feature of choline?a. It is a part of lecithinb. It is a type of cis-fatty acidc. It is a type of trans-fatty acidd. It is attached to omega-3 fatty acids

57. A characteristic of lecithin supplements is theya. are mostly hydrolyzed in the intestine.b. contribute small amounts of magnesium.c. have an energy content of 4 kcalories per gram.d. contribute large amounts of omega-3 fatty acids.

58. Which of the following is not a feature of lecithin?a. Widespread in foodsb. Found in cell membranesc. Manufactured by the bodyd. Dietary supplements inhibit fat absorption

59. How much energy is contributed by one gram of lecithin in a dietary supplement?a. 0 kcalb. 4 kcalc. 7 kcald. 9 kcal

60. What is the approximate energy value of one teaspoon of liquid lecithin supplement?a. 0 kcalb. 2 kcalc. 45 kcald. 200 kcal

61. Which of the following characteristics are shared by cholesterol and lecithin?a. Both are sterolsb. Both are phospholipidsc. Both are essential nutrientsd. Both are synthesized in the body

62. Each of the following may act as an emulsifier in the intestinal tract excepta. lecithin.b. bile acids.c. pancreatic lipase.

d. bile phospholipids.

63. What is the major sterol in the diet?a. Palm oilb. Lecithinc. Cholesterold. Arachidonic acid

64. About how much cholesterol is synthesized by the liver every day?a. Noneb. A few mgc. Less than 300 mgd. At least 800 mg

65. Which of the following foods contains cholesterol?a. Cornb. Olivesc. Roasted turkeyd. Roasted peanuts

66. What is the major source of “good” cholesterol?a. Fatty fishb. Fatty meatc. Endogenous synthesisd. Monounsaturated and polyunsaturated fatty acids

67. A common feature of the plant sterols is theya. raise LDL and lower HDL.b. inhibit absorption of dietary cholesterol.c. inhibit absorption of “bad” cholesterol.d. enhance absorption of omega-3 fatty acids.

68. Which of the following cannot be found in plants?a. Cholesterolb. Triglyceridesc. Essential fatty acidsd. Nonessential fatty acids

69. Which of the following is a feature of cholesterol?a. Synthesized by the bodyb. No relation to heart diseasec. Recommended intake is zerod. No function in the human body

70. Which of the following is a feature of cholesterol?a. Only about 10% of the body’s total cholesterol is extracellularb. “Bad” cholesterol is a form of cholesterol found in plant foodsc. “Good” cholesterol is a form of cholesterol found in plant foodsd. Exogenous cholesterol absorption is reduced by lecithin supplements

71. Which of the following is a characteristic of cholesterol?a. It is absorbed directly into the bloodb. It is a precursor for bile and vitamin D synthesisc. It is not formed in the body when provided by the dietd. It is found in abundance in tropical fats such as palm oil

72. Which of the following is a feature of cholesterol?a. Its Daily Value is 300 mgb. Its structure is similar to that of lecithinc. Most of the body’s cholesterol is found circulating in the bloodstreamd. The amount consumed in the diet usually exceeds the amount synthesized in the body

73. All of the following compounds may be synthesized from cholesterol excepta. bile.

b. glucose.c. vitamin D.d. sex hormones.

74. Which of the following is not a destination for cholesterol?a. Synthesized into bileb. Excreted in the fecesc. Accumulates on walls of veinsd. Accumulates on walls of arteries

Questions for Section 5.3 Digestion, Absorption, and Transport of Lipids

75. What term may be used to describe a substance that is hydrophobic?a. Lipophilicb. Lipophobicc. Glycerophilicd. Glycerophobic

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

acids

77. Which of the following is not a feature of the bile acids?a. Stored in the gallbladderb. Synthesized from cholesterolc. Manufactured by the gallbladderd. Released into the small intestine whenever fat is present

78. In the digestion of fats, emulsifiers function asa. enzymes.b. hormones.c. detergents.d. chylomicrons.

79. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?a. Mouthb. Stomachc. Small intestined. Large intestine

80. Chylomicrons are synthesized within thea. liver.b. intestinal cells.c. lymphatic system.d. storage compartment of plant seeds.

81. How is soluble fiber in the diet thought to help lower blood cholesterol level?a. It denatures cholesterol in the stomachb. It hydrolyzes cholesterol in the intestinal tractc. It traps cholesterol in the intestinal tract and thus inhibits its absorptiond. It enhances excretion of bile leading to increased cholesterol turnover

82. Bile is known to assist in the absorption ofa. fat only.b. all nutrients.c. carbohydrate and fat only.d. carbohydrate, fat, and protein only.

83. What is the storage site of bile?a. Liverb. Pancreasc. Gallbladderd. Intestinal epithelial cells

84. Spherical complexes of emulsified fats are known as a. micelles.b. chylomicrons.c. monolipomicrons.d. endogenous bilayer aggregates.

85. Which of the following substances cannot be absorbed directly into the blood?a. Glycerolb. Long-chain fatty acidsc. Short-chain fatty acidsd. Medium-chain fatty acids

86. After a meal, most of the fat that eventually empties into the blood is in the form of particles known asa. micelles.b. chylomicrons.c. low-density lipoproteins.d. very-low-density lipoproteins.

87. 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?a. Oatmeal is a low-fat food and inhibits the body’s synthesis of cholesterolb. Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymesc. Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foodsd. Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for

bile replacement

88. Which of the following is an example of enterohepatic circulation?a. Chylomicron conversion to LDLs and HDLsb. Recycling of bile from the intestine to the liverc. Hormonal control of pancreatic digestive secretionsd. Liver secretion of eicosanoids that promote absorption of eicosanoid precursors

89. What lipoprotein is largest in size?a. Chylomicronb. High-density lipoproteinc. Low-density lipoproteind. Very-low-density lipoprotein

90. In comparison to a low-density lipoprotein, a high-density lipoprotein containsa. less lipid.b. less protein.c. more cholesterol.d. more carbohydrate.

91. Which of the following lipoproteins contains the highest percentage of cholesterol?a. Chylomicronb. Low-density lipoproteinc. High-density lipoproteind. Very-low-density lipoprotein

92. Among the following, which would be the least effective method to control blood cholesterol levels?a. Control body weightb. Eat more insoluble fiberc. Consume less saturated fatd. Exercise intensely and frequently

93. What tissue contains special receptors for removing low-density lipoproteins from the circulation?a. Liverb. Adiposec. Arterial wallsd. Skeletal muscle

94. A high risk of heart attack correlates with high blood levels ofa. free fatty acids.b. high-density lipoproteins.c. low-density lipoproteins.d. very low-density lipoproteins.

95. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?a. Chylomicronb. Low-density lipoproteinc. High-density lipoproteind. Very-low density lipoprotein

96. A low risk of cardiovascular disease correlates with high blood levels ofa. triglycerides.b. free fatty acids.c. high-density lipoproteins.d. very-low-density lipoproteins.

Questions for Section 5.4 Lipids in the Body

97. An important function of fat in the body is toa. build muscle tissue.b. regulate blood glucose levels.c. protect vital organs against shock.d. provide precursors for glucose synthesis.

98. Which of the following lipids is an essential nutrient?a. Lecithinb. Cholesterolc. Stearic acidd. Linoleic acid

99. Which of the following is used by the body to synthesize arachidonic acid?a. Oleic acidb. Linoleic acidc. Palmitic acidd. Linolenic acid

100. Which of the following is an omega-3 fat?a. Acetic acidb. Palmitic acidc. Linoleic acidd. Docosahexaenoic acid

101. What are the building blocks in the body’s synthesis and elongation of fatty acids?a. 1-carbon fragmentsb. 2-carbon fragmentsc. 4-carbon fragmentsd. 7-carbon fragments

102. What is the immediate precursor for the eicosanoids?a. Glucoseb. Hormonesc. Fatty acidsd. Cholesterol

103 Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis ofa. arachidonic acid.b. certain eicosanoids.c. certain saturated fatty acids.d. certain unsaturated fatty acids.

104. Which of the following foods provide(s) essential fatty acids?

a. Fish onlyb. Beef onlyc. Plants onlyd. Fish, beef, and plants

105. What are the precursors for synthesis of the eicosanoids?a. Steroidsb. Short-chain fatty acidsc. Medium-chain saturated fatty acidsd. Long-chain polyunsaturated fatty acids

106. Which of the following is a feature of adipose cell lipoprotein lipase?a. The enzyme’s activity is reduced by high-fat dietsb. The enzyme’s activity is increased by signals from epinephrine and glucagonc. The enzyme works to promote uptake of circulating triglycerides into storage triglyceridesd. The enzyme is involved in release of free fatty acids from stored triglyceride into the

bloodstream

107. What is the function of lipoprotein lipase?a. Synthesizes lipoproteins in liver cellsb. Synthesizes triglycerides in adipose cellsc. Assembles lipid particles into chylomicronsd. Hydrolyzes blood triglycerides for uptake into cells

108. Which of the following is a feature of fat metabolism?a. Cholesterol is stored primarily on the surface of veinsb. High-density lipoproteins represent the major transport vehicle for delivering fat to the

adipose cellsc. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by

adipose cellsd. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and

glycerol prior to uptake by the adipose cells

109. What nutrient is used to form ketones?a. Fatb. Proteinc. Simple carbohydratesd. Complex carbohydrates

110. What is the function of adipose cell hormone-sensitive lipase?a. Hydrolyzes hormones involved in fat breakdownb. Synthesizes new adipose cells from simple fatty acidsc. Hydrolyzes triglycerides to provide fatty acids for other cellsd. Synthesizes long-chain fatty acids to provide precursors for other cells

111. Approximately what percentage of the body’s energy needs at rest is supplied by fat?a. 5b. 25c. 40d. 60

Questions for Section 5.5 Health Effects and Recommended Intakes of Lipids

112. What is the highest total blood cholesterol concentration (mg/dL) that falls within the desirable range?a. 50b. 101c. 199d. 299

113. What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?a. 99b. 149

c. 199d. 299

114. Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?a. Lauricb. Stearicc. Myristicd. Palmitic

115. The results of blood tests that reveal a person’s total cholesterol and triglycerides are called aa. lipid profile.b. circulating fat count.c. personal lipids count.d. degenerative disease assessment.

116. Each of the following is known to be linked to excessive intake of fats excepta. cancer.b. obesity.c. heart disease.d. lactose intolerance.

117. Important factors in the selection of a margarine product include all of the following excepta. 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.

118. 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 HDLb. Low HDL and high LDLc. Low DLD and high DHDd. Low LDH and low HDL

119. Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?a. Butterb. Canola oilc. Coconut oild. Stick margarine

120. Which of the following is a characteristic of egg nutrition?a. Eggs are high in both cholesterol and saturated fat b. High omega-3 fat eggs are now available by prescription onlyc. Although it is high in cholesterol, the egg is low in saturated fat d. Even in people with a healthy lipid profile, consumption of one egg/day is detrimental

121. Your roommate Jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. Which of the following should be recommended?a. Corn oilb. Canola oilc. Safflower oild. Liquefied lard

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

cholesterol levels

123. Which of the following is a characteristic of the blood cholesterol level?a. The desirable upper range is 250 mg per 100 mLb. It can be reduced by increasing dietary intake of insoluble fiberc. It can be lowered by increasing dietary intake of trans-fatd. It can be lowered more effectively by reducing dietary intake of saturated fat than of

cholesterol

124. What is the approximate daily trans-fatty acid intake in the United States?a. 500 mgb. 2 gc. 6 gd. 12 g

125. Which of the following contains the least cholesterol per serving?a. Steamed fishb. Steamed cornc. Broiled chickend. Very lean grilled steak

126. Major sources of cholesterol include all of the following excepta. Meatb. Shrimpc. Avocadosd. Hamburger

127. When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?a. Oleic acidb. Stearic acidc. Arachidonic acidd. Eicosapentaenoic acid

128. Approximately how many milligrams of cholesterol are found in an egg?a. 100b. 200c. 300d. 450

129. Which of the following is a characteristic of eggs in nutrition?a. Consumption of one egg per day by most people is not considered detrimental b. The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil c. The amount of cholesterol in one egg is about the same as in one serving of ice creamd. The cholesterol is found in approximately equal amounts in the yolk and the white (albumin)

130. Which of the following vegetable oils is a good source of omega-3 fatty acids?a. Cornb. Canolac. Sesamed. Coconut

131. All of the following statements are characteristics of lipid intake of U.S. adults excepta. trans-fatty acid averages about 1 g per day.b. energy from fat provides about 34% of total energy intake.c. cholesterol intake averages just under 300 mg per day for men.d. saturated fat intake represents about one–third of total fat intake.

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

133. 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. Salmonc. Low-fat cheesesd. Lean chicken breast

134. What percentage of the DV for saturated fats in the U.S. diet is provided by one egg?a. 5b. 20c. 45d. 75

135. Which of the following is a feature of the lipid content of foods?a. Omega-3 fats are found in fishb. Cholesterol is found in peanutsc. Essential fatty acids are found in olestrad. Low-density lipoproteins are found in coconut oil

136. 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 : 1.0b. 1.0 : 1.0c. 1.6 : 1.0d. 2.4 : 1.0

137. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consumea. eggs and milk.b. canola oil and walnuts.c. safflower oil margarine.d. corn oil and sunflower oil.

138. A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts ofa. EPA.b. DHA.c. mercury.d. cadmium.

139. Which of the following is a characteristic of fish consumption?a. Fish is a good source of ironb. Fatty fish contain the highest amounts of omega-3 fatty acidsc. The minimum intake to gain any benefit is 3 servings per weekd. Even fried fish from fast-food restaurants provide a favorable balance of omega- 6 and omega-3

fats

140. High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following excepta. poor wound healing.b. higher LDL cholesterol.c. suppressed immune function.d. inflammation of the pancreas.

141. Which of the following is a good source of eicosapentaenoic acid?a. Tunab. Butterc. Salad oild. Shortening

142. 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. 5b. 10c. 20d. There is no specific recommendation based on omega-6 intake

143. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformeda. eicosanoids.b. linolenic acid.c. docosahexaenoic acid.d. eicosapentaenoic acid.

144. All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid excepta. tuna.b. salmon.c. human milk.d. soybean oil.

145. Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S. diet?a. High intakes of meat and low intakes of fishb. Low intakes of vegetable oils and high intakes of fishc. High intakes of beef fat and low intakes of vegetable oilsd. Low intakes of beef fat and high intakes of vegetable oils

146. Which of the following describes a recognized relationship between dietary fat and cancer?a. Fat from milk does not increase risk for cancer b. Dietary fat initiates rather than promotes cancer formationc. High intakes of omega-3 fatty acids promote cancer development in animalsd. The evidence linking fat intake with cancer is stronger than that linking it with heart disease

147. According to the DRI, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day?a. 33b. 66c. 83d. 117

148. According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?a. 10b. 20c. 35d. 50

149. Jenny is trying to lose weight by decreasing the fat in her diet. At the grocery store 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 claimb. Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert

and still lose weightc. As long as she makes sure to eat the dessert before 9 p.m. it should not contribute much to her

daily kcaloric intaked. Fat-free products typically have so much added sugar that the kcalorie count can be as

high as in the regular-fat product

150. For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?a. 5b. 15c. 20d. 35

151. As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?a. 2.5-5.5b. 5.6-11.2c. 12-19d. 20-35

152. According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?a. 50 mgb. 150 mgc. 300 mgd. 1,000 mg

153. Approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?a. 15b. 22c. 27d. 35

154. A meal providing 1200 kcalories 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. 22b. 33c. 44d. 55

155. Surveys show that U.S. adults’ average intake of fat as a percentage of total energy intake isa. 20.b. 27.c. 34.d. 55.

156. The average daily cholesterol intake (mg) of U.S. women is abouta. 110.b. 235.c. 360.d. 925.

157. 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 performancec. Optimal performance is found with a high-carbohydrate, 15% total fat kcalories, dietd. Diets with at least 10% total kcalories from fat are still able to provide the recommended

amounts of micronutrients

158. Which of the following does not describe a function of fat?a. Adds flavor to foodb. Serves as a carrier of fat-soluble vitaminsc. Is an essential constituent of body tissuesd. Supplies up to 25% of the body’s energy needs during rest

159. Which of the following is the most desirable quality that fat adds to foods?a. Colorb. Sweetnessc. Palatabilityd. Hydrogenation

160. All of the following are features of dairy products consumption excepta. fat-free milk contains no cholesterol.b. yogurt is known to lower blood cholesterol.c. fermented milk products raise the bacterial population in the colon.d. fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk.

161. 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 proteinb. “Free-range” animals contain more omega-3 fats in the meat than grain-fed animalsc. 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

162. Which of the following is appropriate dietary advice for reducing fat intake?a. Limit intake of all fried foods because they contain abundant fatb. Substitute crackers and cornbread for other starches because they are likely lower in fatc. Consume foods with more invisible fat because this type of fat is not absorbed well from the

digestive tractd. Increase consumption of soups, such as cream-of-mushroom soup prepared with water,

because the fat content is usually very low

163. A food that represents a visible fat would bea. nuts.b. butter.c. avocados.d. chocolate.

164. 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 olestraa. slows the pancreas’s 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 kcalorie content.

165. Which of the following is not a feature of the artificial fat replacer olestra?a. It can be used in the frying of foodsb. It leads to constipation in some individuals c. Its chemical structure is similar to a triglycerided. It lowers absorption of vitamins A and K from foods

166. Sucrose polyester is another name fora. BHA.b. DHA.c. olestra.d. trans fat.

167. Which of the following is a drawback of olestra consumption?a. It yields 9 kcalories per gramb. It imparts off-flavors to foodsc. It raises blood glucose levelsd. It inhibits absorption of vitamin E

168. Which of the following is a feature of olestra in foods?a. It has a class II toxicity rating by the FDAb. It binds to water-soluble vitamins in the digestive tractc. It causes no net loss of fat-soluble vitamins from the digestive tractd. It causes abdominal cramping and loose stools in approximately one-third of consumers

169. Information on a food label about the fat content per serving includes all of the following excepta. the total fat content, in g.b. the trans fat content, in g.c. the saturated fat content, in g.d. the percentage of total kcalories contributed by fat.

Questions for Section 5.6 High-Fat Foods—Friend or Foe?

170. 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 morea. dairy.b. olive oil.c. fatty fish.d. grass-fed livestock.

171. In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?a. Monounsaturated, polyunsaturated, saturatedb. Polyunsaturated, monounsaturated, saturatedc. Polyunsaturated, saturated, monounsaturatedd. Saturated, monounsaturated, polyunsaturated

172. Which of the following is a feature of nut consumption and improved cardiovascular health?a. The benefit is unrelated to the phytochemical contentb. The benefit is unrelated to changes in LDL concentrationc. The benefit is found only from ingestion of a few types of nutsd. The benefit may be related, in part, to the high content of monounsaturated fats and low content

of saturated fats

173. Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?a. 5b. 30c. 45d. 60

174. Studies show that regular consumption of fatty fish leads toa. lower blood pressure.b. higher blood cholesterol.c. greater tendency of the blood to clot.d. decreased storage of omega-3 fatty acids.

175. Which of the following fish is generally highest in mercury?a. Sharkb. Catfishc. Salmond. Canned light tuna

176. Why does the FDA 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 mercuryb. The omega-3 fatty acids may induce premature laborc. The omega-3 fatty acids prolong bleeding time during deliveryd. These fish contain unusually high amounts of medium-chain triglycerides

177. A characteristic of farm-raised fish is they area. lower in omega-3 fats.b. higher in soluble fiber.c. higher in trace elements.d. usually higher in mercury.

178. Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?a. 0.5b. 1.0c. 2.0d. 5.0

179. Which of the following is not a common dietary source of trans fats?a. Fried foods b. Whole milk

c. Nondairy creamersd. Microwave popcorn

180. Which of the following is a good plant source of omega-3 lipids?a. Flax seedsb. Safflower oilc. Sunflower seeds d. Corn oil margarine

181. A major feature of the Mediterranean diet is liberal intake ofa. eggs.b. olive oil.c. lean meat.d. fortified butter.

Matching

01. The simplest dietary fatty acid02. A source of medium-chain saturated fatty acids03. A long-chain saturated fatty acid04. A good source of monounsaturated fats05. A phospholipid06. Major dietary precursor for vitamin D synthesis07. Source of bile08. Signals the release of bile09. Major source of lipase10. Structure assisting absorption of long-chain fats11. A lipoprotein synthesized within intestinal absorptive cells12. A lipoprotein made primarily by the liver13. The lipoprotein type with the highest percentage of protein14. Slows the synthesis of eicosanoids15. An essential fatty acid16. Common source of trans-fatty acids17. Good food source of omega-3 fatty acids18. Good food source of omega-6 fatty acids19. Fat replacement product made from fat20. Oil that is characteristic of the Mediterranean diet

A. LiverB. OlestraC. MicelleD. AspirinE. LecithinF. Corn oilG. Olive oilH. SardinesI. PancreasJ. Canola oilK. Acetic acidL. Stearic acidM CholesterolN. Potato chipsO. Tropical oilsP. ChylomicronQ. Linolenic acidR. CholecystokininS. High-density lipoproteinT. Very-low density

lipoprotein