Science of Nutrition 3rd Edition Thompson

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The Science of Nutrition, 3e (Thompson)

Chapter 5 Lipids: Essential Energy-Supplying Nutrients

1) Which of the following substances is classified as a lipid?

A) glycogens
B) cholecystokinin (CCK)
C) sterols
D) phosphates
Answer: C
Page Ref: 174, 182
Skill: Analyzing
Learning Obj.: 5.1

2) The MOST common lipids found in food are:

A) sterols.
B) triglycerides.
C) phospholipids.
D) glycerols.
Answer: B
Page Ref: 174
Skill: Remembering
Learning Obj.: 5.1

3) The body stores lipids as:

A) phospholipids.
B) triglycerides.
C) glycerols.
D) sterols.
Answer: B
Page Ref: 174
Skill: Remembering
Learning Obj.: 5.1

4) A triglyceride is comprised of:

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A) three fatty acids and one glycerol.
B) three glycerols and one fatty acid.
C) three phospholipids and one glycerol.
D) three glycerols and one phospholipid.
Answer: A
Page Ref: 175
Skill: Remembering
Learning Obj.: 5.1

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5) Triglycerides can be classified by which of the following characteristics?
A) the length of the glycerol backbone
B) the shape of the glycerol backbone
C) whether or not it is soluble in water
D) the shape, length, and saturation of the fatty acids
Answer: D
Page Ref: 175
Skill: Analyzing
Learning Obj.: 5.1

6) A fatty acid comprised of a 10-carbon chain and one double bond is characterized as a:
A) saturated, medium-chain fatty acid.
B) saturated, long-chain fatty acid.
C) monounsaturated, medium-chain fatty acid.
D) monounsaturated, long-chain fatty acid.
Answer: C
Page Ref: 176-177
Skill: Applying
Learning Obj.: 5.2

7) A fatty acid comprised of a 16-carbon chain with no points of unsaturation is called a(n):
A) saturated, short-chain fatty acid.
B) saturated, medium-chain fatty acid.
C) saturated, long-chain fatty acid.
D) unsaturated, long-chain fatty acid.
Answer: C
Page Ref: 176-177
Skill: Applying
Learning Obj.: 5.2

8) Which of the following fatty acids is typically solid at room temperature?

A) short-chain
B) saturated
C) monounsaturated
D) polyunsaturated
Answer: B
Page Ref: 177
Skill: Remembering
Learning Obj.: 5.2

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9) Which of the following foods is BEST characterized as a rich source of saturated fatty acids?
A) cashew nuts
B) olive oil
C) canola oil
D) butter
Answer: D
Page Ref: 177
Skill: Remembering
Learning Obj.: 5.8

10) Which of the following is BEST characterized as a rich source of polyunsaturated fatty
acids?
A) corn oil
B) coconut oil
C) beef fat
D) butter
Answer: A
Page Ref: 177
Skill: Remembering
Learning Obj.: 5.8

11) The process of adding hydrogen to an unsaturated fatty acid is called:

A) emulsification.
B) pressurization.
C) hydrogenation.
D) deamination.
Answer: C
Page Ref: 178
Skill: Remembering
Learning Obj.: 5.2

12) Diets high in trans fatty acids are MOST associated with:
A) decreased cancer risk.
B) increased blood cholesterol levels.
C) osteoporosis.
D) decreased blood glucose levels.
Answer: B
Page Ref: 179
Skill: Remembering
Learning Obj.: 5.3

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13) Which of the following statements is true about trans fatty acids?
A) They are made by the body in large quantities.
B) It is currently not a requirement to list their amounts on food labels.
C) They decrease the risk of developing heart disease.
D) They result from the hydrogenation process.
Answer: D
Page Ref: 178-179
Skill: Understanding
Learning Obj.: 5.3

14) Which of the following ingredients would alert you to the presence of trans fatty acids in a
food product?
A) hydrogenated vegetable oil
B) lecithin
C) liquid corn oil
D) vitamin E
Answer: A
Page Ref: 178
Skill: Analyzing
Learning Obj.: 5.3

15) Essential fatty acids (EFAs) are precursors needed to produce which type of biological
compounds?
A) enzymes
B) eicosanoids
C) cholesterols
D) carbohydrates
Answer: B
Page Ref: 179
Skill: Remembering
Learning Obj.: 5.4

16) Which essential fatty acid plays an important role in reducing a person's risk for heart
disease?
A) cholesterol
B) trans fatty acid
C) alpha-linolenic acid
D) linoleic acid
Answer: C
Page Ref: 179-180
Skill: Understanding
Learning Obj.: 5.4

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17) The two essential fatty acids are:
A) cholesterol and bile.
B) linoleic and alpha-linolenic acid.
C) butyric and stearic acid.
D) cis and trans fat.
Answer: B
Page Ref: 179
Skill: Remembering
Learning Obj.: 5.4

18) Which of the following foods is the richest source of omega-3 fatty acids?
A) broccoli
B) sirloin steak
C) tofu
D) salmon
Answer: D
Page Ref: 180
Skill: Applying
Learning Obj.: 5.4

19) Why are phospholipids NOT considered to be essential nutrients?

A) Our bodies manufacture phospholipids.
B) Phospholipids are not naturally found in the healthy body.
C) Beneficial GI bacteria produce phospholipids.
D) They provide no useful function in the human body.
Answer: A
Page Ref: 182
Skill: Understanding
Learning Obj.: 5.1

20) Which type(s) of phospholipids act as an emulsifier?

A) lecithins
B) omega-3 fatty acids
C) short chain fatty acids
D) triglycerides
Answer: A
Page Ref: 182
Skill: Remembering
Learning Obj.: 5.1

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21) Which of the following is/are a critical structural component of a cell's membrane?
A) estrogen
B) glycerol
C) phospholipids
D) triglycerides
Answer: C
Page Ref: 182
Skill: Remembering
Learning Obj.: 5.1

22) Which type of essential fatty acid is MOST associated with being found in fish or fish oils?
A) omega-6
B) omega-3
C) saturated
D) monounsaturated
Answer: B
Page Ref: 179-180
Skill: Analyzing
Learning Obj.: 5.4

23) Which of the following food item contains the highest amount of dietary cholesterol?
A) steamed broccoli
B) olive oil
C) skim milk
D) butter
Answer: D
Page Ref: 183
Skill: Applying
Learning Obj.: 5.1

24) The primary form in which dietary cholesterol occurs is as:

A) free cholesterol.
B) phospholipid.
C) cholesterol ester.
D) omega-6 fatty acid.
Answer: C
Page Ref: 183
Skill: Remembering
Learning Obj.: 5.1

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25) Which type of lipid has as a ring structure?
A) trans fatty acids
B) phospholipids
C) sterols
D) saturated fatty acids
Answer: C
Page Ref: 182
Skill: Remembering
Learning Obj.: 5.1

26) Which of the following hormones is produced from cholesterol?

A) estrogen
B) insulin
C) epinephrine
D) glucagon
Answer: A
Page Ref: 183
Skill: Remembering
Learning Obj.: 5.1

27) Sex hormones and adrenal hormones are substances derived from which class of lipid?
A) fatty acids
B) triglycerides
C) phospholipids
D) sterols
Answer: D
Page Ref: 183
Skill: Remembering
Learning Obj.: 5.1

28) Which hormone signals the gallbladder to contract?

A) serotonin
B) lipoprotein lipase
C) insulin
D) cholecystokinin (CCK)
Answer: D
Page Ref: 184
Skill: Remembering
Learning Obj.: 5.5

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29) The primary emulsifiers in bile are called:
A) lecithins.
B) cholecystokinin (CCK).
C) bicarbonate.
D) electrolytes.
Answer: A
Page Ref: 184
Skill: Understanding
Learning Obj.: 5.5

30) The vast majority of fat digestion and absorption occurs in the:
A) stomach.
B) liver.
C) small intestine.
D) large intestine.
Answer: C
Page Ref: 184
Skill: Remembering
Learning Obj.: 5.5

31) To facilitate the digestion of dietary fats, the gallbladder stores and releases:
A) lipase.
B) bile.
C) hydrochloric acid.
D) bicarbonate.
Answer: B
Page Ref: 184
Skill: Understanding
Learning Obj.: 5.5

32) The primary enzyme for digesting cholesterol esters in the small intestine is called:
A) amylase.
B) cholesterol esterase.
C) lingual lipase.
D) pancreatic lipase.
Answer: B
Page Ref: 184
Skill: Understanding
Learning Obj.: 5.5

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33) During triglyceride digestion, two fatty acids are removed and the resulting molecule is
called a:
A) monoacylglyceride.
B) diglyceride.
C) sterol.
D) phospholipid.
Answer: A
Page Ref: 184
Skill: Remembering
Learning Obj.: 5.5

34) As part of the absorption process, most digested lipids are transported to the mucosal lining
of the small intestine in spherical compounds called:
A) micelles.
B) peptides.
C) monoglycerides.
D) glycerols.
Answer: A
Page Ref: 184, 186
Skill: Remembering
Learning Obj.: 5.5

35) The lipoprotein that transports lipids from the intestine into the bloodstream is a:
A) chylomicron.
B) very-low-density lipoprotein (VLDL).
C) high-density lipoprotein (HDL).
D) micelle.
Answer: A
Page Ref: 186-187
Skill: Remembering
Learning Obj.: 5.5

36) Chylomicrons are soluble in water. Which component of their outer surface gives them this
characteristic?
A) triglycerides
B) phospholipids and proteins
C) bile
D) carbohydrates
Answer: B
Page Ref: 187
Skill: Understanding
Learning Obj.: 5.5

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37) Where in the body are the majority of triglycerides stored for future energy needs?
A) lipoproteins
B) beta cells of the pancreas
C) liver
D) adipose tissue
Answer: D
Page Ref: 187
Skill: Remembering
Learning Obj.: 5.5

38) How many Calories are potentially provided by 25 grams of fat?

A) 23 kilocalories
B) 100 kilocalories
C) 225 kilocalories
D) 2,250 kilocalories
Answer: C
Page Ref: 189
Skill: Applying
Learning Obj.: 5.6

39) Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams
of fat. What percentage of Calories of her day's intake came from fat?
A) 13%
B) 15%
C) 29%
D) 35%
Answer: C
Page Ref: 189
Skill: Applying
Learning Obj.: 5.6

40) Which of the following triggers the breakdown of stored fat?

A) lipoprotein lipase
B) epinephrine
C) insulin
D) estrogen
Answer: B
Page Ref: 189
Skill: Remembering
Learning Obj.: 5.6

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41) How does fat consumption relate to vitamin A, D, E, and K intake?
A) These vitamins are normally highly unstable molecules and are stabilized by fatty acids.
B) These vitamins require fats for their absorption and transport.
C) Fats provide the energy required to move these large molecules across the intestinal wall.
D) These vitamins are found only in the saturated fat found in animal sources.
Answer: B
Page Ref: 190
Skill: Understanding
Learning Obj.: 5.6

42) The Acceptable Macronutrient Distribution Range for fat calls for a maximum of ________
of total energy intake.
A) less than 10%
B) 20%
C) 35%
D) 50%
Answer: C
Page Ref: 192
Skill: Remembering
Learning Obj.: 5.7

43) Which of the following foods is MOST likely to contain "invisible" fats?
A) olive oil
B) zucchini
C) chocolate cake
D) butter
Answer: C
Page Ref: 193
Skill: Applying
Learning Obj.: 5.7

44) A blood test showed that Tom's level of low-density lipoproteins (LDLs) is 210 mg/dl. What
is the potential health implication of this condition?
A) increased risk of atherosclerosis
B) decreased risk of atherosclerosis
C) decreased production of blood cholesterol
D) reduced inflammation
Answer: A
Page Ref: 203-205
Skill: Applying
Learning Obj.: 5.9

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45) How are high-density lipoproteins (HDLs) related to heart health?
A) HDLs increase inflammation, which restricts blood flow.
B) HDLs release artery-clogging cholesterol into the blood.
C) HDLs remove artery-clogging cholesterol from the blood.
D) HDLs help bind cholesterol to the walls of blood vessels, restricting blood flow.
Answer: C
Page Ref: 205
Skill: Analyzing
Learning Obj.: 5.9

46) What is the leading cause of death in the United States?

A) cancer
B) heart disease
C) diabetes
D) infection
Answer: B
Page Ref: 200
Skill: Remembering
Learning Obj.: 5.9

47) High-density lipoproteins (HDLs) are so named because of their high proportion of:
A) cholesterol.
B) carbohydrates.
C) liquid.
D) protein.
Answer: D
Page Ref: 205
Skill: Remembering
Learning Obj.: 5.9

48) The production of endogenous very low-density lipoproteins (VLDLs) is decreased by:
A) exercise.
B) simple sugars.
C) extra Calories.
D) dietary cholesterol.
Answer: A
Page Ref: 203
Skill: Understanding
Learning Obj.: 5.9

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49) Which type of dietary fat is known to elevate blood cholesterol levels?
A) saturated
B) polyunsaturated
C) monounsaturated
D) docosahexaenoic acid (DHA)
Answer: A
Page Ref: 203, 205
Skill: Understanding
Learning Obj.: 5.9

50) Diets high in ________ have been shown to increase blood levels of high-density
lipoproteins (HDLs).
A) saturated fatty acids
B) trans fatty acids
C) omega-3 fatty acids
D) omega-6 fatty acids
Answer: C
Page Ref: 205
Skill: Understanding
Learning Obj.: 5.9

51) What effect do statin drugs have on blood cholesterol?

A) They raise levels of very-low-density lipoproteins (VLDLs).
B) They lower levels of low-density lipoproteins (LDLs).
C) They raise levels of LDLs.
D) They lower levels of HDLs.
Answer: B
Page Ref: 208
Skill: Understanding
Learning Obj.: 5.10

52) What effect does exercise have on blood-cholesterol levels?

A) increases total triglycerides
B) increases high-density lipoprotein (HDL) cholesterol
C) lowers HDL-cholesterol
D) increases low-density lipoprotein (LDL) cholesterol
Answer: B
Page Ref: 207
Skill: Understanding
Learning Obj.: 5.10

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53) A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:
A) monounsaturated.
B) polyunsaturated.
C) saturated.
D) methylated.
Answer: C
Page Ref: 177
Skill: Remembering
Learning Obj.: 5.2

54) A ________ fatty acid contains one double bond between carbons.
A) monounsaturated
B) polyunsaturated
C) saturated
D) sterol
Answer: A
Page Ref: 177
Skill: Understanding
Learning Obj.: 5.2

55) Which type of fatty acid has hydrogen atoms attached on diagonally opposite sides of a
double carbon bond?
A) monounsaturated
B) saturated
C) cis
D) trans
Answer: D
Page Ref: 178
Skill: Remembering
Learning Obj.: 5.3

56) Why does a cis fatty acid have a kinked shape?

A) Its hydrogen atoms are attached on diagonally opposite sides of the double carbon bond.
B) Both hydrogen atoms are located on the same sides of the double carbon bond.
C) Every one of its carbon atoms is saturated with hydrogen.
D) It has only one double carbon bond.
Answer: B
Page Ref: 178
Skill: Analyzing
Learning Obj.: 5.2

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57) Which of the following is the BEST source of heart-healthy fats?
A) whole milk
B) cheddar cheese
C) canola oil
D) butter
Answer: C
Page Ref: 195
Skill: Applying
Learning Obj.: 5.8

58) Which of the following is the BEST source of eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA)?
A) flaxseeds
B) avocado
C) spinach
D) fish oil
Answer: D
Page Ref: 195
Skill: Applying
Learning Obj.: 5.8

59) Which of the following provides both omega-3 and omega-6 fatty acids?
A) flaxseed oil
B) butter
C) ground beef
D) chicken
Answer: A
Page Ref: 196-197
Skill: Applying
Learning Obj.: 5.8

60) Which of the following is typically high in both unhealthful saturated fat and trans fatty
acid?
A) avocado
B) olive oil
C) peanut butter
D) croissant
Answer: D
Page Ref: 198
Skill: Applying
Learning Obj.: 5.8

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61) A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it
is high in:
A) alpha-linolenic acid.
B) cis fatty acids.
C) eicosanoids.
D) invisible fats.
Answer: D
Page Ref: 193
Skill: Applying
Learning Obj.: 5.8

62) Which of the following sources of protein includes the MOST unhealthful fats?
A) poached salmon
B) fried chicken
C) lentils
D) tempeh
Answer: B
Page Ref: 196, 198
Skill: Applying
Learning Obj.: 5.8

63) What effect does the consumption of trans fatty acids have on a person's health?
A) provides essential fatty acids that reduce inflammation
B) boosts immune function
C) increases risk for cardiovascular disease
D) reduces risk for cardiovascular disease
Answer: C
Page Ref: 179
Skill: Understanding
Learning Obj.: 5.3

64) The Centers for Disease Control (CDC) and other health groups recommend that total daily
intake of canola oil and other polyunsaturated fats make up no more than ________ of total
energy intake in order to prevent or reduce the risk for heart disease.
A) 7%
B) 10%
C) 20%
D) 35%
Answer: B
Page Ref: 206
Skill: Remembering
Learning Obj.: 5.10

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65) How do omega-3 fatty acids decrease the risk for cardiovascular disease?
A) They increase levels of high-density lipoproteins (HDLs).
B) They increase levels of low-density lipoproteins (LDLs).
C) They increase levels of cholesterol.
D) They increase levels of very-low-density lipoproteins (VLDLs).
Answer: A
Page Ref: 206
Skill: Analyzing
Learning Obj.: 5.9

66) The Acceptable Macronutrient Distribution Range (AMDR) for linoleic acid is at least what
percentage of daily energy intake?
A) 2
B) 5
C) 14
D) 17
Answer: B
Page Ref: 192
Skill: Remembering
Learning Obj.: 5.7

67) One tablespoon of fish oil, which contains more than 4 grams of alpha-linolenic fatty acid,
provides:
A) half the Adequate Intake (AI) of omega-3 fatty acids.
B) half the AI of omega-6 fatty acids.
C) more than double the AI of omega-3 fatty acids.
D) more than double the AI of omega-6 fatty acids.
Answer: C
Page Ref: 192
Skill: Applying
Learning Obj.: 5.7

68) Very-low-density lipoproteins (VLDLs) are often called "good" cholesterol.

Answer: FALSE
Page Ref: 203
Skill: Remembering
Learning Obj.: 5.9

69) Lipids are easily dissolved in water.

Answer: FALSE
Page Ref: 174
Skill: Understanding
Learning Obj.: 5.1

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70) All lipids are solid at room temperature.
Answer: FALSE
Page Ref: 174
Skill: Understanding
Learning Obj.: 5.1

71) Diets high in plant foods will usually be lower in saturated fats than diets high in animal
products.
Answer: TRUE
Page Ref: 177
Skill: Remembering
Learning Obj.: 5.2

72) The COOH end of a fatty acid is called the methyl end.
Answer: FALSE
Page Ref: 176
Skill: Remembering
Learning Obj.: 5.2

73) In a phospholipid, the heads are hydrophobic and the tails are hydrophilic.
Answer: FALSE
Page Ref: 182
Skill: Understanding
Learning Obj.: 5.1

74) The human body synthesizes (manufactures) cholesterol.

Answer: TRUE
Page Ref: 183
Skill: Remembering
Learning Obj.: 5.1

75) Cholesterol is used to make sex hormones.

Answer: TRUE
Page Ref: 183
Skill: Remembering
Learning Obj.: 5.1

76) Fat is the most energy-dense of all the macronutrients.

Answer: TRUE
Page Ref: 189
Skill: Understanding
Learning Obj.: 5.6

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77) Short- and medium-chain fatty acids are digested and transported more quickly than long-
chain fatty acids.
Answer: TRUE
Page Ref: 176, 187
Skill: Understanding
Learning Obj.: 5.5

78) People who engage in regular physical activity are more likely to have triglycerides stored in
their muscle tissue.
Answer: TRUE
Page Ref: 188
Skill: Understanding
Learning Obj.: 5.5

79) Lipids are a major fuel source when we are at rest.

Answer: TRUE
Page Ref: 189
Skill: Remembering
Learning Obj.: 5.6

80) Lipoproteins are identified based on their proportion of less-dense lipid to very-dense
protein.
Answer: TRUE
Page Ref: 202
Skill: Understanding
Learning Obj.: 5.9

81) Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.
Answer: FALSE
Page Ref: 193
Skill: Analyzing
Learning Obj.: 5.7

82) Trans fatty acids are named for the location of their hydrogen atoms, which are situated next
to each other on the same side of the double carbon bonds.
Answer: FALSE
Page Ref: 178
Skill: Understanding
Learning Obj.: 5.3

83) Type 2 diabetes decreases an individual's risk for developing heart disease.
Answer: FALSE
Page Ref: 202
Skill: Remembering
Learning Obj.: 5.10

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84) Trans fatty acids raise low-density lipoprotein (LDL) cholesterol levels more than saturated
fatty acids do.
Answer: TRUE
Page Ref: 206
Skill: Understanding
Learning Obj.: 5.9

85) Saturated fats are typically liquid at room temperature.

Answer: FALSE
Page Ref: 177
Skill: Understanding
Learning Obj.: 5.2

86) Fat is primarily stored in the liver and muscle cells.

Answer: FALSE
Page Ref: 187
Skill: Remembering
Learning Obj.: 5.5

87) All low-fat products are by definition also low-Calorie.

Answer: FALSE
Page Ref: 194
Skill: Understanding
Learning Obj.: 5.8

88) Studies show that the use of fat replacers have helped to reduce obesity rates in the United
States.
Answer: FALSE
Page Ref: 200
Skill: Evaluating
Learning Obj.: 5.8

89) Decreasing saturated fat intake to no more than 7% of total daily Calories can reduce the risk
for cardiovascular disease.
Answer: TRUE
Page Ref: 206
Skill: Remembering
Learning Obj.: 5.10

90) Dark green, leafy vegetables provide essential omega-3 fatty acids that help lower the risk
for cardiovascular disease.
Answer: TRUE
Page Ref: 206
Skill: Remembering
Learning Obj.: 5.10

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91) The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL)
cholesterol and increases the risk for cardiovascular disease.
Answer: FALSE
Page Ref: 207
Skill: Understanding
Learning Obj.: 5.10

92) Low-fat, high-carbohydrate diets can increase the risk for heart disease.
Answer: TRUE
Page Ref: 192
Skill: Understanding
Learning Obj.: 5.7

93) The typical American diet provides inadequate amounts of linoleic acid.
Answer: FALSE
Page Ref: 193
Skill: Understanding
Learning Obj.: 5.7

94) On average, Americans consume less than the recommended amount of saturated fat.
Answer: FALSE
Page Ref: 193
Skill: Understanding
Learning Obj.: 5.7

95) Define lipids and describe the three types of lipids. Explain how the chemical characteristics
of lipids make them different than carbohydrates and protein.
Answer: Answers will vary.
Page Ref: 174-183
Skill: Understanding
Learning Obj.: 5.1

96) Define hydrogenation and explain why food manufacturers utilize this process. Describe the
types of fat in hydrogenated oils, their effects in the body, and the potential health impacts of
hydrogenation.
Answer: Answers will vary.
Page Ref: 178-179
Skill: Understanding
Learning Obj.: 5.3

97) What are the primary functions of lipids?

Answer: Answers will vary.
Page Ref: 189-191
Skill: Understanding
Learning Obj.: 5.6

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98) Describe the digestion and absorption of dietary fat, beginning with the mouth. What is the
final fate of fat in the human body?
Answer: Answers will vary.
Page Ref: 183-188
Skill: Understanding
Learning Obj.: 5.5

99) Describe, and compare and contrast, the different lipoproteins used for lipid transport in the
blood.
Answer: Answers will vary.
Page Ref: 184-187
Skill: Analyzing
Learning Obj.: 5.5

100) Jack has a strong family history of heart disease. What lifestyle factors are important for
Jack to be aware of to decrease his cardiovascular disease risk?
Answer: Answers will vary.
Page Ref: 206-207
Skill: Evaluating
Learning Obj.: 5.10

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