Science of Nutrition 4th Edition

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The Science of Nutrition, 4e (Thompson)

Chapter 5 Lipids: Essential Energy-Supplying Nutrients

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

A) glycogen
B) alpha carbons
C) sterols
D) phosphates
Answer: C
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

2) The MOST common lipids found in food are

A) sterols.
B) triglycerides.
C) phospholipids.
D) glycerols.
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

3) The body stores lipids as

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A) phospholipids.
B) triglycerides.
C) glycerols.
D) sterols.
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

4) A triglyceride is comprised of
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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

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 length of the fatty acids
Answer: D
Diff: 4
Skill: Analyzing
Section: What Are Lipids?
Learning Outcome: 5.1

6) A fatty acid with a 10-carbon chain and one double carbon 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
Diff: 3
Skill: Applying
Section: What Are Lipids?
Learning Outcome: 5.2

7) A fatty acid made up of a 16-carbon chain with no double carbon bonds 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.
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Answer: C
Diff: 3
Skill: Applying
Section: What Are Lipids?
Learning Outcome: 5.2

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

A) omega-3
B) saturated
C) monounsaturated
D) polyunsaturated
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.2

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

A) emulsification.
B) pressurization.
C) hydrogenation.
D) deamination.
Answer: C
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.3

10) 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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.3

11) Which of the following statements is true about trans fatty acids?
A) They are made by the body in large quantities.
B) Food companies do not need to identify their level on the Nutrition Facts panel.
C) They decrease the risk of developing heart disease.
D) They result from the hydrogenation process.
Answer: D
Diff: 2
Skill: Understanding

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Section: What Are Lipids?
Learning Outcome: 5.3

12) 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
Diff: 4
Skill: Analyzing
Section: What Are Lipids?
Learning Outcome: 5.3

13) Essential fatty acids (EFAs) are precursors needed to produce which type of biological
compounds?
A) enzymes
B) eicosanoids
C) cholesterols
D) carbohydrates
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.4

14) Which of the following lipids plays an important role in reducing a person's risk for heart
disease?
A) cholesterol
B) trans fatty acid
C) alpha-linolenic acid
D) saturated fatty acid
Answer: C
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.4

15) The two essential fatty acids are

A) cholesterol and plant sterols.
B) linoleic and alpha-linolenic acid.
C) butyric and stearic acid.
D) cis and trans fat.
Answer: B
Diff: 1
Skill: Remembering
Section: What Are Lipids?
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Learning Outcome: 5.4

16) 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
Diff: 3
Skill: Applying
Section: What Are Lipids?
Learning Outcome: 5.4

17) Why are phospholipids NOT considered 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
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

18) 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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

19) 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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

20) Which type of lipid is MOST abundantly found in fatty fish or fish oils?
A) omega-6 fatty acid
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B) omega-3 fatty acid
C) saturated fatty acid
D) cholesterol
Answer: B
Diff: 4
Skill: Analyzing
Section: What Are Lipids?
Learning Outcome: 5.4

21) Which of the following contains the highest amount of dietary cholesterol?
A) steamed broccoli
B) olive oil
C) skim milk
D) butter
Answer: D
Diff: 3
Skill: Applying
Section: What Are Lipids?
Learning Outcome: 5.1

22) 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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

23) Which type of lipid has a ring structure?

A) trans fatty acids
B) phospholipids
C) sterols
D) saturated fatty acids
Answer: C
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

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

A) estrogen
B) insulin
C) epinephrine
D) glucagon
Answer: A
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Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

25) Sex hormones and adrenal hormones are substances derived from which class of lipid?
A) fatty acids
B) triglycerides
C) phospholipids
D) sterols
Answer: D
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

26) Which hormone signals the gallbladder to contract?

A) serotonin
B) lipoprotein lipase
C) insulin
D) cholecystokinin (CCK)
Answer: D
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

27) The primary phosphate-containing emulsifiers in bile are called

A) lecithins.
B) cholecystokinin (CCK).
C) bicarbonate.
D) electrolytes.
Answer: A
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

28) The vast majority of fat digestion and absorption occurs in the
A) stomach.
B) liver.
C) small intestine.
D) large intestine.
Answer: C
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?

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Learning Outcome: 5.5

29) To facilitate the emulsification of dietary fats, the gallbladder stores and releases
A) lipase.
B) bile.
C) hydrochloric acid.
D) bicarbonate.
Answer: B
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

30) 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
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

31) During triglyceride digestion, two fatty acids are removed and the resulting molecule is
called a
A) monoacylglyceride.
B) diglyceride.
C) glycerol.
D) phospholipid.
Answer: A
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

32) Most lipid digestion products are transported to the mucosal lining of the small intestine in
spherical compounds called
A) micelles.
B) chylomicrons.
C) monoglycerides.
D) high-density lipoproteins (HDLs).
Answer: A
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

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33) 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
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

34) 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
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

35) 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
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

36) How many kilocalories are provided by 25 grams of fat?

A) 25 kilocalories
B) 100 kilocalories
C) 225 kilocalories
D) 2,250 kilocalories
Answer: C
Diff: 3
Skill: Applying
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

37) 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%
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B) 15%
C) 29%
D) 35%
Answer: C
Diff: 3
Skill: Applying
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

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

A) lipoprotein lipase
B) epinephrine
C) insulin
D) estrogen
Answer: B
Diff: 1
Skill: Remembering
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

39) 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 dietary 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
Diff: 2
Skill: Understanding
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

40) What is the Acceptable Macronutrient Distribution Range for fat?

A) less than 15% of total energy
B) 10-25% of total energy
C) 20-35% of total energy
D) 30-45% of total energy
Answer: C
Diff: 1
Skill: Remembering
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

41) Which of the following foods is MOST likely to contain "invisible" fats?
A) olive oil
B) zucchini
C) chocolate cake
D) butter
Answer: C
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Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

42) Which of the following foods is BEST characterized as a rich source of saturated fatty acids?
A) cashew nuts
B) tomato sauce
C) canola oil
D) butter
Answer: D
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

43) Which of the following is BEST characterized as a rich source of unsaturated fatty acids?
A) avocado
B) coconut oil
C) beef fat
D) cheddar cheese
Answer: A
Diff: 1
Skill: Remembering
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

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) Tom has an increased risk of atherosclerosis.
B) Tom has a decreased risk of atherosclerosis.
C) Tom should adopt a very low fat diet (less than 10% of total energy).
D) Tom should keep his consumption of trans fats to less than 7% of total energy.
Answer: A
Diff: 3
Skill: Applying
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

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
Diff: 4
Skill: Analyzing
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
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Learning Outcome: 5.9

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

A) cancer
B) diseases of the heart
C) diabetes
D) stroke
Answer: B
Diff: 1
Skill: Remembering
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 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
Diff: 1
Skill: Remembering
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

48) Blood levels of very low-density lipoproteins (VLDLs) are decreased by

A) exercise.
B) simple sugars.
C) extra Calories.
D) dietary cholesterol.
Answer: A
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

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
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

50) In the process known as reverse cholesterol transport

A) circulating HDLs pick up cholesterol from VLDLs and LDLs and transport it to adipose cells
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for storage in body fat.
B) circulating VLDLs and LDLs pick up cholesterol from dying cells and arterial plaques and
transfer it to adipose cells for storage in body fat..
C) circulating HDLs pick up cholesterol from dying cells and arterial plaques and transfer it to
other lipoproteins, which return it to the liver.
D) circulating chylomicrons transfer their cholesterol to HDLs, which return it to the liver..
Answer: C
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 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
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

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

A) increases total triglycerides
B) increases high-density lipoprotein (HDL) cholesterol
C) decreases high-density lipoprotein (HDL) cholesterol
D) increases low-density lipoprotein (LDL) cholesterol
Answer: B
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.2

54) What type of fatty acid chain contains one double carbon bond?
A) monounsaturated
B) polyunsaturated
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C) saturated
D) sterol
Answer: A
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 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
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 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
Diff: 4
Skill: Analyzing
Section: What Are Lipids?
Learning Outcome: 5.2

57) Which of the following is the BEST source of heart-healthy fats?

A) whole milk
B) cream cheese
C) walnut oil
D) bacon
Answer: C
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 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
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Answer: D
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 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
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

60) Which of the following is typically high in both unhealthful saturated fat and trans fatty
acid?
A) roasted pork
B) Greek-style yogurt
C) peanut butter
D) croissant
Answer: D
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

61) A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it
is high in
A) added sugars.
B) cis fatty acids.
C) visible saturated fats.
D) invisible trans fats and saturated fats.
Answer: D
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 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
Diff: 3
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Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 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) increases HDL cholesterol levels
C) increases total blood cholesterol
D) reduces blood levels of VLDL cholesterol
Answer: C
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.3

64) Public health organizations recommend which of the following strategies to prevent or
reduce the risk for heart disease?
A) Consume two glasses of wine per day.
B) Increase dietary fiber intake, especially from oat bran, beans, and fruits.
C) Maintain high blood glucose levels.
D) Avoid plant sterols.
Answer: B
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

65) How do omega-3 fatty acids decrease the risk for cardiovascular disease?
A) They decrease inflammation and blood triglycerides.
B) They increase the synthesis of bile and boost blood levels of low-density lipoproteins (LDLs).
C) They speed up metabolism and increase total cholesterol and HDL cholesterol.
D) They increase levels of very-low-density lipoproteins (VLDLs).
Answer: A
Diff: 4
Skill: Analyzing
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

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
Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
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Learning Outcome: 5.7

67) One tablespoon of fish oil, which contains more than 4 grams of alpha-linolenic 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
Diff: 3
Skill: Applying
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

68) Pearl is a distance runner, and wants to consume the most healthful diet possible for her
health and performance. Her team nutritionist has given Pearl a goal of meeting but not
exceeding the recommended AMDR for total energy from fat for athletes. Today, Pearl
consumed 300 grams of carbohydrate, 100 grams of protein, and 45 grams of fat. Pearl met her
AMDR goals today.
Answer: TRUE
Diff: 4
Skill: Analyzing
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

69) Lipids are easily dissolved in water.

Answer: FALSE
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

70) All lipids are solid at room temperature.

Answer: FALSE
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

71) Diets high in plant foods will usually be lower in saturated fats than diets high in animal
products.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.2

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72) The COOH end of a fatty acid is called the methyl end.
Answer: FALSE
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

73) In a phospholipid, the heads are hydrophobic and the tails are hydrophilic.
Answer: FALSE
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

74) The body synthesizes adequate cholesterol to meet its needs.

Answer: TRUE
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

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75) The body uses cholesterol to manufacture sex hormones and bile.
Answer: TRUE
Diff: 1
Skill: Remembering
Section: What Are Lipids?
Learning Outcome: 5.1

76) Fat is the most energy-dense nutrient.

Answer: TRUE
Diff: 2
Skill: Understanding
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

77) Short- and medium-chain fatty acids are digested and transported more quickly than long-
chain fatty acids.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

78) People who engage in regular physical activity are more likely to have triglycerides stored in
their muscle tissue.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

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

Answer: TRUE
Diff: 1
Skill: Remembering
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

80) Lipoproteins are identified based on their proportion of less-dense lipid to very-dense
protein.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

81) Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.
Answer: FALSE
Diff: 4
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Skill: Analyzing
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 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
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.3

83) Type 2 diabetes decreases an individual's risk for developing heart disease.
Answer: FALSE
Diff: 1
Skill: Remembering
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

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

Answer: FALSE
Diff: 1
Skill: Remembering
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

85) Trans fatty acids raise low-density lipoprotein (LDL) cholesterol levels more than saturated
fatty acids do.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

86) Saturated fats are typically liquid at room temperature.

Answer: FALSE
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.2

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

Answer: FALSE
Diff: 1
Skill: Remembering
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

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88) All low-fat products are by definition also low-Calorie.
Answer: FALSE
Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

89) Studies show that the use of fat replacers has helped to reduce obesity rates in the United
States.
Answer: FALSE
Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.8

90) Obesity is a risk factor for cardiovascular disease in part because it promotes inflammation.
Answer: TRUE
Diff: 4
Skill: Analyzing
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

91) Dark green, leafy vegetables provide essential omega-3 fatty acids that help lower the risk
for cardiovascular disease.
Answer: TRUE
Diff: 1
Skill: Remembering
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

92) The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL)
cholesterol and increases the risk for cardiovascular disease.
Answer: FALSE
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

93) Low-fat, high-carbohydrate diets can increase the risk for heart disease.
Answer: TRUE
Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

94) The typical American diet provides inadequate amounts of linoleic acid.
Answer: FALSE
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Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

95) On average, Americans consume less than the recommended amount of saturated fat.
Answer: FALSE
Diff: 2
Skill: Understanding
Section: How Much Dietary Fat Should We Eat?
Learning Outcome: 5.7

96) Define lipids and describe the three types of lipids. Explain how the chemical characteristics
of lipids make them different from carbohydrates and protein.
Answer: Answers will vary.
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.1

97) Define hydrogenation and explain why food manufacturers utilize this process. Describe the
types of fat produced by hydrogenation, as well as the physiologic , and potential health effects
of hydrogenation.
Answer: Answers will vary.
Diff: 2
Skill: Understanding
Section: What Are Lipids?
Learning Outcome: 5.3

98) Describe the digestion and absorption of dietary fat, beginning with the mouth.
Answer: Answers will vary.
Diff: 2
Skill: Understanding
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

99) Describe the fate of the fatty acids in the core of chylomicrons following their release into
the bloodstream, presuming that the body doesn’t need them for energy or to manufacture lipid-
containing compounds; in addition, explain why physically active people have less body fat.
Diff: 4
Skill: Analyzing
Section: How Does the Body Break Down Lipids?
Learning Outcome: 5.5

100) Explain how lipids provide the body with energy during rest, for physical activity, and for
later use.
Answer: Answers will vary.
Diff: 2
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Skill: Understanding
Section: Why Do We Need Lipids?
Learning Outcome: 5.6

101) Describe, and compare and contrast, the different lipoproteins used for lipid transport in the
blood.
Answer: Answers will vary.
Diff: 4
Skill: Analyzing
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.9

102) 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.
Diff: 5
Skill: Evaluating
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

103) Discuss the state of current research into the role of dietary fat in influencing the risk for
cancers of the breast, colon, and prostate.
Answer: Answers will vary.
Diff: 2
Skill: Understanding
Section: What Role Do Lipids Play in Cardiovascular Disease and Cancer?
Learning Outcome: 5.10

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