Chapter 05 - Lipids

Contemporary Nutrition A Functional

Approach 4th Edition by Wardlaw Smith
ISBN 0078021391 9780078021398
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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

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

5-1
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Chapter 05 - Lipids

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
Gradable: automatic
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: Lipids

5-2
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
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: Lipids

4. A(n) ______ fatty acid is an essential, 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
Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

5-3
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Chapter 05 - Lipids

6. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol,

phospholipids, and protein that act to transport absorbed fat.
A. Chylomicrons
B. Very-low-density lipoproteins
C. Low-density lipoproteins
D. High-density lipoproteins

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

5-4
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McGraw-Hill Education.
Chapter 05 - Lipids

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
Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

5-5
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Chapter 05 - Lipids

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

13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat

50 g fat x 9 kcal/g = 450 kcal from fat
450 kcal from fat / 1200 kcal = 0.375 = 37.5%

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

5-6
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Lipids

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.

Cholesterol is not an essential nutrient

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Cholesterol and triglycerides have different structural components.

Blooms Level: 2. Understand

Figure: 05.05
Gradable: automatic
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: Lipids

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

Gradable: automatic
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: Lipids

5-7
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Figure: 05.01
Gradable: automatic
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: Lipids

19. In which form are most dietary lipids found?

A. Sterols
B. Phospholipids
C. Triglycerides
D. Monoglycerides

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

5-8
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Figure: 05.01
Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Figure: 05.01
Gradable: automatic
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: Lipids

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

Solid fats have more saturated and fewer unsaturated fatty acids.

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

5-9
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Figure: 05.05
Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

5-10
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Gradable: automatic
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: Lipids

5-11
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
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: Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

5-12
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

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

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

5-13
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

37. All of the following are sources of cholesterol except

A. butter.
B. whole milk.
C. turkey meat.
D. peanut butter.

Plant foods are poor sources of cholesterol.

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

5-14
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McGraw-Hill Education.
Chapter 05 - Lipids

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
Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

5-15
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Blooms Level: 4. Analyze

Gradable: automatic
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: Lipids

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

Blooms Level: 3. Apply

Gradable: automatic
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: Lipids

5-16
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

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.

Blooms Level: 2. Understand

Figure: 05.12
Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

46. The major fat-digesting enzyme is

A. salivary amylase.
B. pepsin.
C. chymotrypsin.
D. pancreatic lipase.

Blooms Level: 2. Understand

Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

5-17
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

49. Pancreatic lipase digests

A. proteins.
B. carbohydrates.
C. fats.
D. vitamins.

Blooms Level: 2. Understand

Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

5-18
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Figure: 05.12
Gradable: automatic
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

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

Blooms Level: 2. Understand

Figure: 05.13
Gradable: automatic
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: Lipids

52. Lipoproteins contain all of the following components except

A. protein.
B. cholesterol.
C. carbohydrate.
D. phospholipid.

Blooms Level: 2. Understand

Figure: 05.13
Gradable: automatic
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: Lipids

5-19
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

54. The main regulator of blood cholesterol levels is the

A. heart.
B. liver.
C. intestine.
D. brain.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Gradable: automatic
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: Lipids

5-20
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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
Gradable: automatic
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: Lipids

5-21
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McGraw-Hill Education.
Chapter 05 - Lipids

59. Which of the following is an essential fatty acid?

A. Oleic
B. Linoleic
C. Palmitic
D. Stearic

Blooms Level: 1. Remember

Figure: 05.04
Gradable: automatic
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: Lipids

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

Gradable: automatic
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: Lipids

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. Alpha-linolenic acid (ALA)

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

5-22
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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.

Blooms Level: 1. Remember

Gradable: automatic
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
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

5-23
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
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: Lipids

66. The major function of adipose tissue is to

A. store glycogen.
B. store triglycerides.
C. synthesize protein for muscle.
D. store cholesterol.

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

67. The body stores excess protein as

A. muscle.
B. glucose.
C. triglycerides.
D. amino acids.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

5-24
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

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.

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

70. Phospholipids are the main components of

________________________________________.
A. lipoproteins.
B. cell membranes.
C. plaque.
D. adipose cells.

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

5-25
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

5-26
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McGraw-Hill Education.
Chapter 05 - Lipids

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?

rev: 10_25_2012
A. 44
B. 78
C. 30
D. 93

Blooms Level: 3. Apply

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

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

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

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

Blooms Level: 1. Remember

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

5-27
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

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.

Blooms Level: 2. Understand

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

5-28
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McGraw-Hill Education.
Chapter 05 - Lipids

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.

Blooms Level: 1. Remember

Gradable: automatic
Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

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.

Blooms Level: 2. Understand

Figure: 05.01
Gradable: automatic
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: Lipids

82. We need to consume only about 5% of our total calories per day from essential fatty acids,
that corresponds to about _____________________ of plant oil each day.
A. 2 to 4 teaspoons
B. 2 to 4 tablespoons
C. 1/4 to 1/2 cups
D. 3/4 to 1 cup

Blooms Level: 3. Apply

Gradable: automatic
Learning Outcome: 05.07 Explain the recommendations for fat intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Lipids

5-29
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McGraw-Hill Education.
Chapter 05 - Lipids

83. The omega-6 parent fat, linoleic acid is converted by the body into the long-chain fatty
acid,
A. arachidonic acid.
B. oleic acid.
C. palmitic acid.
D. linolenic acid.

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

84. Although consumption of fatty fish at least twice a week is recommended as a good
source of the omega-3 fatty acids, some fish, especially swordfish, shark, king mackerel, and
tile fish, can be a source of ____________, toxic in high amounts,
A. vitamin A
B. arsenic
C. fluoride
D. mercury

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

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

Blooms Level: 2. Understand

Gradable: automatic
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: Lipids

5-30
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McGraw-Hill Education.
Chapter 05 - Lipids

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

Gradable: automatic
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: Lipids

Matching Questions

5-31
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 05 - Lipids

87. Match the following with the descriptions below

1. Trans fatty acid Three-carbon alcohol used to form triglycerides 4

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

Blooms Level: 1. Remember

Gradable: automatic
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: Lipids

5-32
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.