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Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.1 Describe sources of fat in food.
Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.
Section Reference: Section 5.1 Fats in Our Food
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.1 Describe sources of fat in food.
Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.
Section Reference: Section 5.1 Fats in Our Food
3) Most fatty acids in food and in the body are bound to a molecule called:
a) cholesterol.
b) phospholipids.
c) lecithin.
d) glycerol.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
4) The end of a fatty acid chain containing a methyl group is also referred to as the
__________ end.
a) omega
b) alpha
c) delta
d) acid
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.1 Describe the structure of a triglyceride.
Section Reference: Section 5.2 Types of Lipids
5) Fatty acids are categorized based on the carbon chain length as well as:
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
6) A fatty acid with only single bonds between carbon atoms is called a(n) ________ fatty
acid.
a) saturated
b) unsaturated
c) hydrophobic
d) hydrophilic
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
7) Foods consisting mostly of fatty acids with only single bonds tend to be:
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-
3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
10) A(n) ___________ fatty acid has a carbon-carbon double bond with the hydrogen
atoms on the same side of the double bond.
a) cis
b) trans
c) essential
d) nonessential
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
a) Nonessential
b) Saturated
c) Short chain
d) Essential
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-
3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
12) Essential fatty acids can be used by the body to synthesize:
a) eicosanoids.
b) cholesterol.
c) vitamin D.
d) phosphoglycerides.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-
3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes
to their function.
Section Reference: Section 5.2 Types of Lipids
14) __________ can help fat and water mix by breaking large fat globules into smaller
ones.
a) Bile
b) Pancreatic lipase
c) Eicosanoids
d) Cholesterol
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes
to their function.
Section Reference: Section 5.2 Types of Lipids
a) Lecithin
b) Trans fatty acids
c) Arachidonic Acid
d) Safflower oil
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes
to their function.
Section Reference: Section 5.2 Types of Lipids
16) Bile, vitamin D, and some hormones such as testosterone and estrogen are derived
from:
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not
essential in the diet.
Section Reference: Section 5.2 Types of Lipids
a) meat.
b) eggs.
c) fish.
d) peanut butter.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not
essential in the diet.
Section Reference: Section 5.2 Types of Lipids
18) Which organ produces the lipase enzyme that accomplishes the bulk of lipid
digestion?
a) Stomach
b) Pancreas
c) Mouth
d) Liver
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of
triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of
triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
20) Which of the following is formed in the LUMEN of the small intestine during lipid
digestion?
a) Micelles
b) Cis fatty acids
c) Chylomicrons
d) LDL particles
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.2 Explain how micelles facilitate lipid absorption.
Section Reference: Section 5.3 Lipids in the Digestive Tract
21) If you were to analyze the composition of adipose tissue, you would likely find an
abundance of:
a) micelles.
b) triglycerides.
c) eicosanoids.
d) cholesterol.
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
22) The precursor(s) for eicosanoids with health promoting properties is/are:
a) arachidonic acid.
b) omega-6 fatty acids.
c) omega-3 fatty acids.
d) oleic acid.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
Difficulty: Hard
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and
cells.
Section Reference: Section 5.4 Lipid Transport in the Body
a) intestine.
b) liver.
c) lymph.
d) blood.
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and
cells.
Section Reference: Section 5.4 Lipid Transport in the Body
25) ___________________ promotes the uptake of fatty acids and glycerol by cells to be
used as fuel or for storage.
a) Lipoprotein lipase
b) Lingual lipase
c) Pancreatic lipase
d) Glycerase
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and
cells.
Section Reference: Section 5.4 Lipid Transport in the Body
26) Which of the following lipoproteins contains the highest percentage of cholesterol?
a) Chylomicrons
b) Low-density lipoproteins
c) High-density lipoproteins
d) Very-low density lipoproteins
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
27) Which of the following is required for cells to take up low-density lipoproteins?
a) Lipoprotein lipase
b) Homocysteine
c) LDL receptors
d) Insulin
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
a) chylomicrons.
b) LDLs.
c) VLDLs.
d) HDLs.
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
a) is lost as heat.
b) is converted into triglycerides and stored in adipose tissue.
c) is converted into cholesterol and stored in the liver.
d) is metabolized by the muscles and stored as ATP.
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.4 Discuss how fat is stored after a meal, and how stored fat
is retrieved between meals and during fasting.
Section Reference: Section 5.5 Lipid Functions in the Body
32) In general, populations that have a high intake of total fat have a higher incidence of
__________ than populations that have a lower intake.
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6 Describe the role of lipids in health and disease.
Section Reference: Section 5.6 Lipids and Health
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
34) Immune cells within the lining of blood vessels have _____________ receptors
which mediate the uptake of oxidized LDL cholesterol.
a) LDL
b) scavenger
c) foam
d) insulin
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
35) Women tend to develop heart disease later than men because:
a) women have lower levels of HDLs compared to men.
b) women tend to consume more trans fatty acids than men.
c) the hormone estrogen has a protective effect in women before menopause.
d) women have a greater density of blood vessels than men which helps blood to circulate
more efficiently.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
36) Trans fatty acids are most abundant in foods that contain:
a) animal products.
b) tropical oils.
c) partially hydrogenated oils.
d) omega-3 and omega-6 fatty acids.
Answer: c
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
37) A dietary approach that protects against heart disease is the consumption of foods
high in:
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
38) Which of the following dietary practices does NOT help to protect a person from
developing heart disease?
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
39) Current recommendations regarding fat intake suggest a healthy diet should:
Answer: b
40) Which of the following diets provides approximately 18% of the total Calories (kcal)
from fat?
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans
fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
41) Which of the following most accurately describes the chemical structure of a fatty
acid?
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.1 Describe the structure of a triglyceride.
Section Reference: Section 5.2 Types of Lipids
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
a) emulsifiers.
b) tropical oils.
c) omega-3 fatty acids.
d) trans fatty acids.
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
44) The physical characteristics, texture and taste of fatty acids are determined by:
a) the length of the fatty acid chain and the types of bonds between the carbon atoms.
b) the number of acid groups.
c) the extent of digestion in the body.
d) the number of fatty acid chains bound to each glycerol molecule.
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
45) Which of the following is used to make the lipid bilayer found in cell membranes in
the body?
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes
to their function.
Section Reference: Section 5.2 Types of Lipids
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not
essential in the diet.
Section Reference: Section 5.2 Types of Lipids
a) Liver.
b) Pancreas.
c) Gallbladder.
d) All of these organs manufacture cholesterol.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not
essential in the diet.
Section Reference: Section 5.2 Types of Lipids
a) hormone-like compounds.
b) synthesized from omega-3 and omega-6 fatty acids.
c) needed to regulate important body processes.
d) All of these statements are true.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-
3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
49) Chylomicrons:
Difficulty: Hard
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of
triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
50) When needed for a source of energy, fatty acids are broken down into:
a) pyruvate.
b) acetyl CoA.
c) glucose.
d) chylomicrons.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.3 Describe how fatty acids are used to generate ATP.
Section Reference: Section 5.5 Lipid Functions in the Body
51) The anti-inflammatory effects of omega-3 fats are beneficial in regards to:
a) heart disease.
b) rheumatoid arthritis.
c) multiple sclerosis.
d) All of these choices are correct.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-
3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
52) Which of the following health problems can increase a person’s risk of developing
heart disease?
a) Type 2 diabetes
b) High blood pressure
c) Obesity
d) All of these increase the risk
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
55) All of the following foods EXCEPT _____________help reduce LDL cholesterol and
reduce the risk of heart disease.
a) oats
b) flaxseed
c) nuts
d) margarine containing partially hydrogenated vegetable oils
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.3 Choose heart-healthy foods from each section of
MyPlate.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
58) Consumption of all of the following tend to increase blood cholesterol EXCEPT:
Answer: c
Difficulty: Easy
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans
fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
59) A strong correlation exists between the development of colon cancer and diets:
a) high in fish.
b) high in grains and cereals.
c) with moderate amounts of alcohol.
d) high in animal fats.
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.3 Discuss the relationship between dietary fat and cancer.
Section Reference: Section 5.6 Lipids and Health
60) What is the most likely reason that high fat diets contribute to weight gain and
obesity?
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.4 Explain how dietary fat intake is related to obesity.
Section Reference: Section 5.6 Lipids and Health
61) Which of the following foods is most likely to contain significant amounts of trans
fats?
a) Fish
b) Commercially made crackers and cookies
c) Salad dressings
d) Avocado
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans
fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
a) Walnuts
b) Coconut oil
c) Beef
d) Milk
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans
fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
64) Which statement is true about hamburger that is labeled 80% lean?
a) 80% of the kcalories are from protein and 20% are from fat
b) This is the leanest ground beef that can be purchased.
c) 20% of the weight of the meat is fat
d) 80% of the kcalories are from fat
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.4 Use food labels to choose foods that provide healthy fats.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
65) A reduced fat food that contains a fat replacer consisting of millions of microscopic
balls that slide over each other to give the creamy texture of fats is:
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.4 Use food labels to choose foods that provide healthy fats.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans
fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
67) How do the structures of unsaturated and saturated fatty acids differ?
Answer:
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Solution: Saturated fats have the maximum number of hydrogen ions possible bound to
the carbon atoms in the molecule and there are no carbon-carbon double bonds.
Unsaturated fats have one or more carbon-carbon double bonds and therefore contain
fewer hydrogen atoms.
68) What is hydrogenation and why do food manufacturers use hydrogenated fats in food
production?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated,
monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Solution: Hydrogen atoms are added to the double bonds of unsaturated fatty acids during
the manufacturing process, making them more saturated. Hydrogenated fat is less
susceptible to oxidation, increasing the shelf life of a product that contains it.
Hydrogenation also changes the melting point, making liquid fats more solid at room
temperature.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of
triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution: Lipid digestion begins with the action of lipases in the mouth and stomach;
however, the primary site of digestion is the small intestine. Bile, made in the liver and
secreted by the gallbladder, emulsifies fat which makes it possible for lipase from the
pancreas to more effectively cleave fatty acids from glycerol. The fatty acids,
monoglycerides, cholesterol and other fat soluble substances mix with bile to form
micelles, which then enter the mucosal cells of the small intestine.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and
cells.
Section Reference: Section 5.4 Lipid Transport in the Body
Solution: Lipids are not water soluble. Lipoproteins envelope the insoluble fatty acids
and cholesterol within a hydrophilic protein and phospholipid shell that is soluble in
aqueous blood, thus acting as a transport system for triglycerides, cholesterol and fat
soluble vitamins.
71) Explain what happens after lipids are digested and absorbed into the intestinal cell.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.2 Explain how micelles facilitate lipid absorption.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution: Short and medium chain fatty acids and glycerol can be transported directly
into the blood. Long chain fatty acids are reassembled into triglycerides in intestinal cells
and these molecules along with cholesterol are formed into lipoprotein particles called
chylomicrons. Chylomicrons are transferred into the lacteals of the lymphatic system and
eventually enter the blood. They do not pass through the liver before entering the blood.
72) Explain the function of pancreatic lipase, lipoprotein lipase and hormone sensitive
lipase.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of
triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution:
Pancreatic lipase breaks down triglycerides into fatty acids and glycerol in the lumen of
the small intestine.
Lipoprotein lipase (LPL) is found on the membranes of cells that form the lining of blood
vessels. LPL interacts with lipoproteins to remove triglyceride from the core and break
them down into fatty acids and glycerol for absorption into cells.
Hormone sensitive lipase is an enzyme in adipose cells that will breakdown triglycerides
that are stored there for release into the bloodstream when energy is required.
73) Explain the events that cause the buildup of cholesterol and plaque formation in
arterial walls. Why do antioxidant nutrients help slow this process?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of
atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
Solution:
1. The artery wall is damaged. Possible causes are hypertension, elevated blood glucose,
smoking, infections, or free radicals.
2. LDLs enter the injured arterial wall via a means other than LDL receptor, and are
modified, often being oxidized
3. Oxidized/modified LDL attracts white blood cells called macrophages into the artery
wall; macrophages take up the modified LDL via scavenger receptors and are eventually
converting to a foam cell.
4. As foam cells accumulate, plaque is formed.
Antioxidants may reduce the oxidation of LDL and therefore prevent the accumulation of
foam cells in the artery wall.
74) Epidemiologists compared heart disease and cancer rates from 2 different
communities. One community had significantly lower rates of heart disease, colon
cancer and breast cancer than the other. After eliminating many risk factors associated
with these diseases, the researchers believe that the high incidence of heart disease and
cancers may in part be due to dietary practices. As a follow-up, researchers would like to
conduct interviews to evaluate dietary practices within each community. What dietary
practices would you investigate and why?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6 Describe the role of lipids in health and disease.
Section Reference: Section 5.6 Lipids and Health
Solution: Dietary practices that protect against cancer and heart disease are similar and
are focused on decreasing total and saturated fat and intake, especially from animal
sources, and increasing the intake of plant foods. Therefore, the dietary practices that
would be of interest are:
-types of plant foods and relative proportion of total caloric intake from groups of plant
foods
-the way in which those foods are prepared
-the relative proportion of fat kcal to total kcal intake
-sources (types) of dietary fat
75) A new dietary recommendation promoted to help reduce a person’s risk of developing
heart disease is to consume fish on a regular basis. What is the physiological basis for
this recommendation?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.3 Choose heart-healthy foods from each section of
MyPlate.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
Solution: Fish is a rich source of the omega-3 fatty acids, EPA and DHA. These fatty
acids contribute to the production of eicosanoids in the body that help to reduce blood
pressure and decrease inflammation. They may also lower blood triglyceride levels. All
of these protect against heart disease.
76) Discuss the relationship between the amount of fat in the diet and the incidence of
obesity.
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.4 Explain how dietary fat intake is related to obesity.
Section Reference: Section 5.6 Lipids and Health
Solution: Fat contains twice as many kcalories as carbohydrates and protein. Fat has a
lower satiety factor than carbohydrates or proteins. Additionally, the body converts
excess energy from dietary fats to energy stores more efficiently than excess energy from
carbohydrates or proteins. However, research supports the fact that it is excess kcalorie
consumption that promotes weight gain and not the specific composition of the diet that
will promote obesity. It is important to choose foods that provide more mono- and
polyunsaturated fatty acids for the prevention of specific diseases; however, to manage
weight, one should balance kcalorie intake with energy output.