Understanding Nutrition 13th Edition Whitney Test Bank 1

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Understanding Nutrition 13th Edition

Whitney Test Bank
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Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols

Multiple Choice
1. In which form are most dietary lipids found? 6. What compound is composed of 3 fatty acids and
a. Sterols glycerol?
b. Glycerols a. Steroid
c. Triglycerides b. Lecithin
d. Monoglycerides c. Triglyceride
d. Monoglyceride
2. Lipids that are solid at room temperature are
known as 7. How many double bonds are present in stearic
a. oils. acid?
b. fats. a. 0
c. omegas. b. 1
d. glycerols. c. 2
d. 3
3. Lipids that are liquid at room temperature are
known as 8. Which of the following is a property of dietary
a. oils. lipids?
b. fats. a. Omega-3 fatty acids are always unsaturated
c. omegas. b. Lipids that are solid at room temperature are
d. glycerols. classified as oils
c. The fatty acids in triglycerides may be of
4. What is the chemical composition of fats? chain length 2 to 25 carbons
a. Hexose polymers d. The most common fatty acid chain length in
b. Glycogen granules triglycerides is 10 carbons
c. Fatty acids and glycerol
d. Combinations of long-chain fatty acids 9. What is the simplest 18-carbon fatty acid?
a. Stearic acid
5. A compound composed of carbon, hydrogen, and b. Linoleic acid
oxygen with 3 fatty acids attached to a molecule c. Palmitic acid
of glycerol would be known as a d. Linolenic acid
a. diglyceride.
b. triglyceride. 10. Which of the following represents a chief source
c. phospholipid. of short-chain and medium-chain fatty acids?
d. monoglyceride. a. Fish
b. Eggs
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c. Dairy d. Partially hydrogenated
d. Soybeans
19. Which one of the following compounds is
11. How many hydrogen atoms are attached to each missing 4 or more hydrogen atoms?
carbon adjacent to a double bond? a. Monounsaturated fatty acid
a. 1 b. Polyunsaturated fatty acid
b. 2 c. Long-chain saturated fatty acid
c. 4 d. Short-chain saturated fatty acid
d. 6
20. Which of the following is a polyunsaturated fatty
12. Like _____, lipids are made of _____ atoms. acid in foods?
a. vitamins; C, N, and O a. Oleic acid
b. carbohydrates; C, H, and O b. Acetic acid
c. protein; C, H, O, and N c. Stearic acid
d. water; C, H, and O d. Linoleic acid
13. Lipids differ in their degree of saturation or 21. A person wishing to increase consumption of
unsaturation due to their number of polyunsaturated fats should choose
a. amino acids. a. coconut oil.
b. double bonds. b. beef products.
c. saccharide units. c. vegetable oils.
d. peptide linkages. d. dairy products.
14. Which of the following is a common dietary 22. An omega-3 fatty acid has its first double bond
saturated fatty acid? on the
a. Oleic acid a. third carbon from the acid end.
b. Stearic acid b. first 3 carbons from the acid end.
c. Linolenic acid c. third carbon from the methyl end.
d. Arachidonic acid d. first 3 carbons from the methyl end.
15. Approximately how many carbons are contained 23. What is a triacylglycerol?
in a medium-chain fatty acid? a. A triglyceride
a. 2-4 b. A phospholipid
b. 6-10 c. A partially hydrolyzed lipid
c. 12-22 d. A lipid found only in cold-water fish
d. 24-26
24. The easiest way to increase intake of oleic acid is
16. Which of the following is a common source of to consume more
medium-chain fatty acids? a. lard oil.
a. Fish oils b. corn oil.
b. Beef products c. olive oil.
c. Vegetable oils d. safflower oil.
d. Dairy products
25. A triglyceride always contains 3
17. Which of the following describes a fatty acid that a. carbons.
has one double bond? b. glycerols.
a. Saturated c. fatty acids.
b. Hydrogenated d. double bonds.
c. Monounsaturated
d. Polyunsaturated 26. Which of the following is a feature of
polyunsaturated fats?
18. What type of fatty acid is found in high amounts a. Low melting point
in olive oil? b. High melting point
a. Saturated c. Solid at room temperature
b. Monounsaturated d. Solid at refrigerator temperature
c. Polyunsaturated
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27. Which of the following is known as a tropical dietary lipids would turn rancid in the shortest
oil? time?
a. Coconut oil a. Lard
b. Flaxseed oil b. Peanut oil
c. Safflower oil c. Soybean oil
d. Conjugated linoleic acid d. Coconut oil
28. Which of the following is a factor that 34. Which of the following would be least effective
determines the hardness of a fat at a given at preventing oxidation of the polyunsaturated
temperature? fatty acids in processed foods?
a. Origin of the fat a. Refrigeration
b. Degree of saturation b. Addition of BHT
c. Number of acid groups c. Partial hydrogenation
d. Number of oxygen atoms d. Addition of phosphorus
29. Which of the following sources would yield the 35. Which of the following is NOT a method used
softest lipids at room temperature? by food processors to stabilize the lipids in food
a. Lard products?
b. Beef a. Refrigeration
c. Pork b. Hydrogenation
d. Safflower c. Tightly sealed packaging
d. Addition of oxidizing chemicals
30. A major cause of rancidity of lipids in foods is
exposure to 36. Characteristics of hydrogenated oils include all
a. heat and oxygen. of the following EXCEPT
b. fluorescent lighting. a. they are stored in adipose tissue.
c. freezer temperatures. b. they lower HDL and raise LDL cholesterol
d. enrichment additives. in the body.
c. some of their fatty acids change shape from
31. Which of the following structural features of cis to trans.
fatty acids determines their susceptibility to d. products containing them become rancid
spoilage by oxygen? sooner, contributing to a shorter shelf life.
a. Chain length
b. Number of double bonds 37. Which of the following has the highest
c. Position of first saturated bond percentage of its fat in saturated form?
d. Size of adjacent fatty acids on the a. Butter
triglyceride molecule b. Walnut oil
c. Beef tallow
32. Which of the following is a characteristic of d. Coconut oil
lipids?
a. A quick way to spoil fats is by exposure to 38. Which of the following has the highest
carbon dioxide percentage of its fat in polyunsaturated form?
b. Typically, the shorter the carbon chain, the a. Butter
firmer the fat at 75° b. Corn oil
c. Corn and sunflower oils are more prone to c. Beef tallow
spoilage than palm kernel oil d. Coconut oil
d. Palm oil and coconut oil are very liquid due
to their longer carbon chains 39. Which of the following characteristics is shared
by olive oil and canola oil?
33. When stored at room temperature in loosely a. Neither is liquid at room temperature
capped containers, which of the following b. Neither contains saturated fatty acids
c. Both contain high levels of polyunsaturated
fatty acids
d. Both contain high levels of monounsaturated
fatty acids
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40. Which of the following provides abundant b. solid to liquid.
amounts of omega-3 fatty acids? c. covalent to ionic.
a. Palm oil d. saturated to unsaturated.
b. Walnut oil
c. Soybean oil 48. Which of the following is descriptive of fatty
d. Flaxseed oil acid configuration?
a. A cis-fatty acid has an extended, linear
41. The food industry often carries out the process of formation
hydrogenation on which of the following lipids? b. A trans-fatty acid has a folded, U-shape
a. Corn oil formation
b. Olive oil c. Trans-fatty acids are made only from
c. Beef tallow polyunsaturated fats
d. Coconut oil d. Naturally occurring trans-fatty acids are
found in dairy products
42. Which of the following is considered a major
source of polyunsaturated fat? 49. Which of the following describes a feature of
a. Corn oil cis-fatty acids and trans-fatty acids?
b. Palm oil a. In nature, most double bonds are trans
c. Peanut oil b. Hydrogenation converts trans-fatty acids to
d. Chicken fat cis-fatty acids
c. The conversion of cis-fatty acids to trans-
43. Which of the following lipids contain(s) fatty acids is inhibited by the presence of
saturated fat? antioxidants
a. Butter only d. In the body, trans-fatty acids are
b. Soybean oil only metabolized more like saturated fats than
c. Cottonseed oil only like unsaturated fats
d. Butter, cottonseed oil, and soybean oil
50. Which of the following is a feature of
44. All of the following are rich sources of phospholipids?
polyunsaturated fatty acids EXCEPT a. Resistant to digestion
a. palm oil. b. Soluble in both water and fat
b. fish oils. c. Highly susceptible to oxidation
c. soybean oil. d. Found naturally only in animal foods
d. safflower oil.
51. Which of the following is NOT a component of
45. In the process of fat hydrogenation, hydrogen lecithin?
atoms are added to which part of the molecule? a. Choline
a. Oxygen b. Phosphate
b. Carbon c. Fatty acids
c. Glycerol d Magnesium
d. Other hydrogens
52. What type of compound is lecithin?
46. What is a conjugated linoleic acid? a. Bile salt
a. A type of cis-fatty acid b. Glycolipid
b. A partially hydrogenated omega-6 lipid c. Lipoprotein
c. A fatty acid with the chemical make-up of d. Phospholipid
linoleic acid but with a different
configuration 53. What is the usual fate of dietary lecithin?
d. A fatty acid resulting from the partial a. Hydrolyzed in the intestines
hydrolysis of dietary phospholipids in the b. Unabsorbed and passes out in the feces
intestinal tract c. Absorbed intact and incorporated into
tissues
47. Oil that is partially hydrogenated sometimes d. Absorbed intact and broken down by the
changes one or more of its double bond liver
configurations from
a. cis to trans.
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54. Which of the following is a feature of choline? b. inhibit absorption of dietary cholesterol.
a. It is a part of lecithin c. inhibit absorption of “bad” cholesterol.
b. It is a type of cis-fatty acid d. enhance absorption of omega-3 fatty acids.
c. It is a type of trans-fatty acid
d. It is attached to omega-3 fatty acids 63. Which of the following CANNOT be found in
plants?
55. Which of the following is NOT a feature of a. Cholesterol
lecithin? b. Triglycerides
a. Widespread in foods c. Essential fatty acids
b. Found in cell membranes d. Nonessential fatty acids
c. Contains a sulfate group
d. Manufactured by the body 64. Which of the following is a feature of
cholesterol?
56. Which of the following characteristics are a. Synthesized by the body
shared by cholesterol and lecithin? b. No relation to heart disease
a. Both are sterols c. Recommended intake is zero
b. Both are phospholipids d. No function in the human body
c. Both are synthesized in the body
d. Both are essential dietary nutrients 65. Which of the following is a feature of
cholesterol?
57. Which of the following does NOT act as an a. Only about 10% of the body’s total
emulsifier in the intestinal tract? cholesterol is extracellular
a. Lecithin b. “Bad” cholesterol is a form of cholesterol
b. Bile acids found in plant foods
c. Pancreatic lipase c. “Good” cholesterol is a form of cholesterol
d. Bile phospholipids found in plant foods
d. Exogenous cholesterol absorption is reduced
58. What is the major sterol in an omnivorous diet? by lecithin supplements
a. Palm oil
b. Lecithin 66. Which of the following is a characteristic of
c. Cholesterol cholesterol?
d. Arachidonic acid a. It is absorbed directly into the blood
b. It is a precursor for bile and vitamin D
59. About how much cholesterol is synthesized by synthesis
the liver every day? c. It is not formed in the body when provided
a. None by the diet
b. A few mg d. It is found in abundance in tropical fats such
c. Less than 300 mg as palm oil
d. At least 800 mg
67. Which of the following is a feature of
60. Which of the following foods contains cholesterol?
cholesterol? a. Its Daily Value is 300 mg
a. Corn b. Its structure is similar to that of lecithin
b. Olives c. Most of the body’s cholesterol is found
c. Roasted turkey circulating in the bloodstream
d. Roasted peanuts d. The amount consumed in the diet usually
exceeds the amount synthesized in the body
61. What is the major source of “good” cholesterol?
a. Fatty fish 68. All of the following compounds may be
b. Fatty meat synthesized from cholesterol EXCEPT
c. Endogenous synthesis a. bile.
d. Monounsaturated and polyunsaturated fatty b. glucose.
acids c. vitamin D.
d. sex hormones.
62. A common feature of the plant sterols is they
a. raise LDL and lower HDL.
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69. Which of the following is NOT a destination for 76. Chylomicrons are synthesized within the
cholesterol? a. liver.
a. Synthesized into bile b. intestinal cells.
b. Excreted in the feces c. lymphatic system.
c. Accumulates on walls of veins d. storage compartment of plant seeds.
d. Accumulates on walls of arteries
77. How is soluble fiber in the diet thought to help
70. What term may be used to describe a substance lower blood cholesterol level?
that is hydrophobic? a. It denatures cholesterol in the stomach
a. Lipophilic b. It hydrolyzes cholesterol in the intestinal
b. Lipophobic tract
c. Glycerophilic c. It traps cholesterol in the intestinal tract and
d. Glycerophobic thus inhibits its absorption
d. It enhances excretion of bile leading to
71. Which of the following is characteristic of the increased cholesterol turnover
lipase enzymes?
a. Gastric lipase plays a significant role in fat 78. Bile is known to assist in the absorption of
digestion in adults a. fat only.
b. Intestinal mucosal lipase is responsible for b. all nutrients.
most dietary fat digestion c. carbohydrate and fat only.
c. Salivary gland lipase (lingual lipase) plays d. carbohydrate, fat, and protein only.
an active role in fat digestion in infants
d. Pancreatic lipase hydrolyzes most dietary 79. What is the storage site of bile?
triglycerides completely to glycerol and free a. Liver
fatty acids b. Pancreas
c. Gallbladder
72. Which of the following is NOT a feature of the d. Intestinal epithelial cells
bile acids?
a. Stored in the gallbladder 80. Spherical complexes of emulsified fats are
b. Synthesized from cholesterol known as
c. Manufactured by the gallbladder a. micelles.
d. Released into the small intestine whenever b. chylomicrons.
fat is present c. monolipomicrons.
d. endogenous bilayer aggregates.
73. Which of the following organs is NOT known to
secrete a lipase? 81. Which of the following substances CANNOT be
a. Liver absorbed directly into the blood?
b. Stomach a. Glycerol
c. Pancreas b. Long-chain fatty acids
d. Salivary glands c. Short-chain fatty acids
d. Medium-chain fatty acids
74. In the digestion of fats, emulsifiers function as
a. enzymes. 82. After a meal, most of the fat that eventually
b. hormones. empties into the blood is in the form of particles
c. detergents. known as
d. chylomicrons. a. micelles.
b. chylomicrons.
75. What part of the gastrointestinal tract is the c. low-density lipoproteins.
predominant site of dietary fat hydrolysis? d. very-low-density lipoproteins.
a. Mouth
b. Stomach
c. Small intestine
d. Large intestine
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83. Your aunt Gladys has a family history of heart 89. Among the following, which would be the least
disease. She decides to begin eating a bowl of effective method to control blood cholesterol
oatmeal every morning to help lower her blood levels?
cholesterol. After about a month of following a. Control body weight
this routine, her cholesterol declined about 5 b. Eat more insoluble fiber
points. Which of the following is the most likely c. Consume less saturated fat
explanation for this effect? d. Engage in physical activity
a. Oatmeal is a low-fat food and inhibits the
body’s synthesis of cholesterol 90. What tissue contains special receptors for
b. Oatmeal is high in complex fibers that removing low-density lipoproteins from the
inhibit cholesterol-synthesizing enzymes circulation?
c. Oatmeal consumed on a regular basis a. Liver
suppresses the craving for high-cholesterol b. Adipose
foods c. Arterial walls
d. Oatmeal is high in soluble fibers that trap d. Skeletal muscle
bile, causing the body to use more
cholesterol for bile replacement 91. A high risk of heart attack correlates with high
blood levels of
84. Which of the following is an example of a. free fatty acids.
enterohepatic circulation? b. high-density lipoproteins.
a. Chylomicron conversion to LDLs and HDLs c. low-density lipoproteins.
b. Recycling of bile from the intestine to the d. very low-density lipoproteins.
liver
c. Hormonal control of pancreatic digestive 92. What lipoprotein is responsible for transporting
secretions cholesterol back to the liver from the periphery?
d. Liver secretion of eicosanoids that promote a. Chylomicron
absorption of eicosanoid precursors b. Low-density lipoprotein
c. High-density lipoprotein
85. What lipoprotein is largest in size? d. Very-low density lipoprotein
a. Chylomicron
b. High-density lipoprotein 93. A low risk of cardiovascular disease correlates
c. Low-density lipoprotein with high blood levels of
d. Very-low-density lipoprotein a. triglycerides.
b. free fatty acids.
86. In comparison to a low-density lipoprotein, a c. high-density lipoproteins.
high-density lipoprotein contains d. very-low-density lipoproteins.
a. less lipid.
b. less protein. 94. What are the substances resistin and
c. more cholesterol. adiponectin?
d. more carbohydrate. a. Glycolipids that regulate synthesis of
lipoproteins
87. Which of the following lipoproteins contains the b. Intestinal cell hormones that regulate
highest percentage of cholesterol? secretion of bile
a. Chylomicron c. Intestinal cell hormones that trigger
b. Low-density lipoprotein secretion of pancreatic juice
c. High-density lipoprotein d. Proteins secreted from fat cells that help
d. Very-low-density lipoprotein regulate energy balance
88. After a fat-containing meal is absorbed, about 95. An important function of fat in the body is to
how many hours does it take the body to remove a. build muscle tissue.
the chylomicrons from the blood? b. regulate blood glucose levels.
a. 2 c. protect vital organs against shock.
b. 5 d. provide precursors for glucose synthesis.
c. 10
d. 14 96. Which of the following lipids is an essential
nutrient?
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a. Lecithin d. The enzyme is involved in release of free
b. Cholesterol fatty acids from stored triglyceride into the
c. Stearic acid bloodstream
d. Linoleic acid
104. What is the function of lipoprotein lipase?
97. Which of the following is used by the body to a. Synthesizes lipoproteins in liver cells
synthesize arachidonic acid? b. Synthesizes triglycerides in adipose cells
a. Oleic acid c. Assembles lipid particles into chylomicrons
b. Linoleic acid d. Hydrolyzes blood triglycerides for uptake
c. Palmitic acid into cells
d. Linolenic acid
105. Which of the following is a feature of fat
98. Which of the following is an omega-3 fat? metabolism?
a. Acetic acid a. Cholesterol is stored primarily on the
b. Palmitic acid surface of veins
c. Linoleic acid b. High-density lipoproteins represent the
d. Docosahexaenoic acid major transport vehicle for delivering fat to
the adipose cells
99. What is the immediate precursor for the c. Fat storage is highly efficient due to the
eicosanoids? rapid uptake of the intact triglyceride
a. Glucose molecule by adipose cells
b. Hormones d. Triglycerides in the blood must first be
c. Fatty acids broken down to monoglycerides, fatty acids,
d. Cholesterol and glycerol prior to uptake by the adipose
cells
100. Aspirin works to reduce the symptoms of
infection or pain by retarding the synthesis of 106. The optimal omega-6 : omega-3 fat ratio
a. arachidonic acid. a. has not been established by research.
b. certain eicosanoids. b. falls within the range of 4:1 to 10:1.
c. certain saturated fatty acids. c. has been proven to improve heart health.
d. certain unsaturated fatty acids. d. has not been studied in humans.
101. Which of the following foods provide(s) 107. What is the function of adipose cell hormone-
essential fatty acids? sensitive lipase?
a. Fish only a. Hydrolyzes hormones involved in fat
b. Beef only breakdown
c. Plants only b. Synthesizes new adipose cells from simple
d. Fish, beef, and plants fatty acids
c. Hydrolyzes triglycerides to provide fatty
102. What are the precursors for synthesis of the acids for other cells
eicosanoids? d. Synthesizes long-chain fatty acids to provide
a. Steroids precursors for other cells
b. Short-chain fatty acids
c. Medium-chain saturated fatty acids 108. Approximately what percentage of the body’s
d. Long-chain polyunsaturated fatty acids energy needs at rest is supplied by fat?
a. 5
103. Which of the following is a feature of adipose b. 25
cell lipoprotein lipase? c. 40
a. The enzyme’s activity is reduced by high-fat d. 60
diets
b. The enzyme’s activity is increased by 109. Which of the following is a feature of essential
signals from epinephrine and glucagon fatty acid deficiency?
c. The enzyme works to promote uptake of a. It is very rare
circulating triglycerides into storage b. It is seen chiefly in Native Americans
triglycerides c. The most common symptoms include
insulin resistance and pancreatitis
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d. Most diets in the United States and Canada 116. Important factors in the selection of a margarine
are deficient in one or both essential fatty product include all of the following EXCEPT
acids a. it should be trans fat free.
b. it should be soft instead of hard.
110. What is the approximate kcal content of one c. it should contain primarily omega-3 fatty
pound of body fat? acids.
a. 1800 d. it should list liquid vegetable oil as the first
b. 2500 ingredient.
c. 3500
d. 4100 117. Your roommate Bob has just come back from the
doctor, where he was subjected to a blood lipid
111. What is the highest total blood cholesterol profile analysis. The doctor recommended he
concentration (mg/dL) that falls within the make dietary changes because the cholesterol
desirable range? results put him at increased risk for
a. 50 cardiovascular disease. Which of the following
b. 101 results is consistent with the diagnosis?
c. 199 a. Low LDL and high HDL
d. 299 b. Low HDL and high LDL
c. Low DLD and high DHD
112. What is the highest blood triglyceride d. Low LDH and low HDL
concentration (mg/dL) that falls within the
desirable range? 118. Which of the following sources of lipids should
a. 99 be substituted for saturated fats to help lower
b. 149 blood cholesterol levels?
c. 199 a. Butter
d. 299 b. Canola oil
c. Coconut oil
113. Among the following dietary fatty acids, which d. Stick margarine
has been found to raise blood cholesterol level
by the least amount? 119. Which of the following is a characteristic of egg
a. Lauric nutrition?
b. Stearic a. Eggs are high in both cholesterol and
c. Myristic saturated fat
d. Palmitic b. High omega-3 fat eggs are now available by
prescription only
114. The results of blood tests that reveal a person’s c. Although it is high in cholesterol, the egg is
total cholesterol and triglycerides are called a low in saturated fat
a. lipid profile. d. Even in people with a healthy lipid profile,
b. circulating fat count. consumption of one egg/day is detrimental
c. personal lipids count.
d. degenerative disease assessment. 120. Your roommate Jeff wishes to switch from using
corn oil to using one that is a good source of
115. Each of the following is known to be linked to omega-3 fats. Which of the following should be
excessive intake of fats EXCEPT recommended?
a. cancer. a. Corn oil
b. obesity. b. Canola oil
c. heart disease. c. Safflower oil
d. lactose intolerance. d. Liquefied lard
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121. Which of the following is a feature of fat intake 127. When consumed regularly, which of the
and health? following fatty acids helps prevent the formation
a. Intake of saturated fat raises blood of blood clots?
cholesterol more than intake of cholesterol a. Oleic acid
b. High intakes of fish oil lower bleeding time b. Stearic acid
and improve diabetes and wound healing c. Arachidonic acid
c. High intakes of short- and medium-chain d. Eicosapentaenoic acid
fatty acids raise high-density lipoprotein
levels 128. Approximately how many milligrams of
d. Trans-fatty acids contained in cholesterol are found in an egg?
polyunsaturated fats but not in a. 100
monounsaturated fats alter blood cholesterol b. 200
levels c. 300
d. 450
122. Which of the following is a characteristic of the
blood cholesterol level? 129. Which of the following is a characteristic of eggs
a. The desirable upper range is 250 mg per 100 in nutrition?
mL a. Consumption of one egg per day by most
b. It can be reduced by increasing dietary people is not considered detrimental
intake of insoluble fiber b. The omega-3 fatty acid content of eggs is
c. It can be lowered by increasing dietary increased by feeding hens more coconut oil
intake of trans-fat c. The amount of cholesterol in one egg is
d. It can be lowered more effectively by about the same as in one serving of ice
reducing dietary intake of saturated fat than cream
of cholesterol d. The cholesterol is found in approximately
equal amounts in the yolk and the white
123. What is the approximate average daily trans- (albumin)
fatty acid intake in the United States?
a. 500 mg 130. Which of the following vegetable oils is a good
b. 2 g source of omega-3 fatty acids?
c. 6 g a. Corn
d. 12 g b. Sesame
c. Coconut
124. Which of the following contains the least d. Flaxseed
cholesterol per serving?
a. Steamed fish 131. All of the following statements are
b. Steamed corn characteristics of lipid intake among U.S. adults
c. Broiled chicken EXCEPT
d. Very lean grilled steak a. trans-fatty acid intake averages about 1 g
per day.
125. Although eating fish supports heart health and b. fat provides about 34% of total energy
fish provides many vitamins and minerals, it is intake.
notably poor in c. cholesterol intake averages about 360 mg
a. iron. per day for men.
b. protein. d. saturated fat intake represents about one–
c. unsaturated fats. third of total fat intake.
d. omega-3 fatty acids.
132. Which of the following is a feature of butter and
126. Major sources of cholesterol include all of the margarine?
following EXCEPT a. Butter is a major source of trans fatty acids
a. Meat b. Butter contains more saturated fat and
b. Shrimp cholesterol than margarine does
c. Avocados c. Margarine contains approximately half as
d. Hamburger much cholesterol as butter does
d. Stick margarine contains half as much trans-
fatty acids as soft margarine does
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139. Which of the following is a characteristic of fish
133. Ronnie eats a fairly balanced diet, but wants to consumption?
include a good source of omega-3 fats. Which of a. Fish is a good source of iron
the following should be your recommendation? b. Fatty fish contain the highest amounts of
a. Eggs omega-3 fatty acids
b. Salmon c. The minimum intake to gain any benefit is 3
c. Low-fat cheeses servings per week
d. Lean chicken breast d. Even fried fish from fast-food restaurants
provide a favorable balance of omega-6 and
134. What percentage of the DV for saturated fats in omega-3 fats
the U.S. diet is provided by one egg?
a. 5 140. High intakes of omega-3 polyunsaturated fatty
b. 20 acids are known to increase the risk for all of the
c. 45 following EXCEPT
d. 75 a. poor wound healing.
b. higher LDL cholesterol.
135. Which of the following is a feature of the lipid c. suppressed immune function.
content of foods? d. inflammation of the pancreas.
a. Omega-3 fats are found in fish
b. Cholesterol is found in peanuts 141. Which of the following is a good source of
c. Essential fatty acids are found in olestra eicosapentaenoic acid?
d. Low-density lipoproteins are found in a. Tuna
coconut oil b. Butter
c. Salad oil
136. A meal contains the following amounts of long- d. Shortening
chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic
acid, 4 g linolenic acid, 10 g linoleic acid, and 142. To achieve a dietary balance of omega-3 and
3 g arachidonic acid. What is the approximate omega-6 fatty acids, what is the recommended
ratio of omega-6 to omega-3 fatty acids? intake (g) of omega-3 fats for a person who
a. 0.4 : 1.0 consumes 30 g of omega-6 fats?
b. 1.0 : 1.0 a. 5
c. 1.6 : 1.0 b. 10
d. 2.4 : 1.0 c. 20
d. There is no specific recommendation based
137. A lacto-ovo vegetarian wishing to ensure a on omega-6 intake
liberal intake of linolenic acid should consume
a. eggs and milk. 143. The oils found in walnuts, soybeans, flaxseed,
b. canola oil and walnuts. and wheat germ represent a good source of
c. safflower oil margarine. preformed
d. corn oil and sunflower oil. a. eicosanoids.
b. linolenic acid.
138. A person who regularly consumes fish such as c. docosahexaenoic acid.
shark, king mackerel, and swordfish is at risk for d. eicosapentaenoic acid.
ingesting potentially toxic amounts of
a. EPA. 144. All of the following foods contain liberal
b. DHA. amounts of eicosapentaenoic and
c. mercury. docosahexaenoic acid EXCEPT
d. cadmium. a. tuna.
b. salmon.
c. human milk.
d. soybean oil.
145. Which of the following is a likely explanation

for the imbalance between omega-6 and omega-3
lipids in the U.S. diet?
a. High intakes of meat and low intakes of fish
75
b. Low intakes of vegetable oils and high 150. For most adults, what is the recommended
intakes of fish minimum amount of fat that should be
c. High intakes of beef fat and low intakes of consumed, as a percentage of total energy
vegetable oils intake?
d. Low intakes of beef fat and high intakes of a. 5
vegetable oils b. 15
c. 20
146. Which of the following describes a recognized d. 35
relationship between dietary fat and cancer?
a. Fat from milk does not increase risk for 151. As a percentage of daily energy intake, what is
cancer the recommended range for the essential fatty
b. Dietary fat initiates rather than promotes acids?
cancer formation a. 2.5-5.5
c. High intakes of omega-3 fatty acids promote b. 5.6-11.2
cancer development in animals c. 12-19
d. The evidence linking fat intake with cancer d. 20-35
is stronger than that linking it with heart
disease 152. According to the Dietary Guidelines, what
should be the maximum daily intake of
147. According to the DRI, what is the upper limit of cholesterol on a 2500-kcalorie diet?
fat (g) that may be consumed by a healthy person a. 50 mg
requiring 3000 kcalories per day? b. 150 mg
a. 33 c. 300 mg
b. 66 d. 1,000 mg
c. 83
d. 117 153. Approximately how many grams of fat would be
contained in an 800-kcalorie meal that provides
148. According to the Dietary Guidelines, what 50% of the energy from carbohydrate, 20% from
should be the maximum total fat intake as a protein, and the remainder from fat?
percentage of energy intake? a. 15
a. 10 b. 22
b. 20 c. 27
c. 35 d. 35
d. 50
154. A meal providing 1200 kcalories contains 10 g
149. Jenny is trying to lose weight by decreasing the of saturated fats, 14 g of monounsaturated fats,
fat in her diet. At the grocery store she is and 20 g of polyunsaturated fats. What is the
overwhelmed by all the claims on the food percentage of energy supplied by the lipids?
product labels, and finally chooses an expensive a. 22
fat-free frozen dessert. Which of the following b. 33
would be an appropriate analysis of Jenny’s c. 44
decision? d. 55
a. Most frozen desserts are fat free and she
should not pay extra for one with a fat-free 155. Surveys show that U.S. adults’ average intake of
claim fat as a percentage of total energy intake is
b. Since fats contribute 9 kcalories per gram, a. 20.
she can eat twice as many kcalories from b. 27.
this dessert and still lose weight c. 34.
c. As long as she makes sure to eat the dessert d. 55.
before 9 p.m. it should not contribute much
to her daily kcaloric intake 156. The average daily cholesterol intake (mg) of U.S.
d. Fat-free products typically have so much women is about
added sugar that the kcalorie count can be as a. 110.
high as in the regular-fat product b. 230.
c. 360.
d. 925.
76
162. Which of the following is appropriate dietary
157. Which of the following is a feature of fat in the advice for reducing fat intake?
diet of athletes? a. Limit intake of all fried foods because they
a. A minimum of 20% fat energy in the diet is contain abundant fat
needed b. Substitute crackers and cornbread for other
b. Energy derived from fat has very little starches because they are likely lower in fat
bearing on performance c. Consume foods with more invisible fat
c. Optimal performance is found with a high- because this type of fat is not absorbed well
carbohydrate, 15% total fat kcalories diet from the digestive tract
d. Diets with at least 10% total kcalories from d. Increase consumption of soups, such as
fat are still able to provide the recommended cream-of-mushroom soup prepared with
amounts of micronutrients water, because the fat content is usually very
low
158. Which of the following does NOT describe a
function of fat? 163. A food that represents a visible fat would be
a. Adds flavor to food a. nuts.
b. Serves as a carrier of fat-soluble vitamins b. butter.
c. Is an essential constituent of body tissues c. avocados.
d. Supplies up to 25% of the body’s energy d. chocolate.
needs during rest
164. Which of the following is NOT a feature of the
159. Which of the following is the most desirable artificial fat replacer olestra?
quality that fat adds to foods? a. It can be used in the frying of foods
a. Color b. It leads to constipation in some individuals
b. Sweetness c. Its chemical structure is similar to a
c. Palatability triglyceride
d. Hydrogenation d. It lowers absorption of vitamins A and K
from foods
160. Which of the following is NOT a feature of dairy
products consumption? 165. You and your friend John are planning a college
a. Fat-free milk contains no cholesterol graduation party and you want to include healthy
b. Yogurt is known to lower blood cholesterol snack alternatives. You select fruit, veggies, low-
c. Fermented milk products raise the bacterial fat dips, low-fat cheeses, whole-wheat crackers,
population in the colon and low-fat potato chips. John says he has heard
d. Fat-free milk is lower in kcalories but also about the fat replacer olestra in the potato chips
lower in protein and calcium than whole and asks you how it works. You reply that
milk olestra
a. slows the pancreas’s release of lipase
161. Which of the following is a characteristic of the enzyme.
lipid content of livestock? b. consists of tight protein-binding molecules
a. The meat from grass-fed animals is similar that replace the fat molecules usually present
in composition to soy protein in potato chips.
b. Grass-fed animals contain more omega-3 c. contains a fat-like substance that the body’s
fats in the meat than grain-fed animals enzymes can’t break down and therefore
c. Grain-fed animals contain more cannot be absorbed.
polyunsaturated fatty acids in the meat d. is first subjected to radiation exposure to
compared with grass-fed animals desaturate the bonds within the fat
d. Grain-fed animals contain lower molecules, which reduces the kcalorie
concentrations of fat in the meat compared content.
with grass-fed animals
166. Sucrose polyester is another name for
a. BHA.
b. DHA.
c. olestra.
d. trans fat.
77
167. Which of the following is a drawback of olestra 173. Of the total fat content of the most commonly
consumption? eaten nuts in the United States, what is the
a. It yields 9 kcalories per gram approximate percentage of monounsaturated fat?
b. It imparts off-flavors to foods a. 5
c. It raises blood glucose levels b. 30
d. It inhibits absorption of vitamin E c. 45
d. 60
168. Which of the following is a feature of olestra in
foods? 174. Studies show that regular consumption of fatty
a. It has a class II toxicity rating by the FDA fish leads to
b. It binds to water-soluble vitamins in the a. lower blood pressure.
digestive tract b. higher blood cholesterol.
c. It causes no net loss of fat-soluble vitamins c. greater tendency of the blood to clot.
from the digestive tract d. decreased storage of omega-3 fatty acids.
d. It causes abdominal cramping and loose
stools in most consumers 175. Which of the following fish is generally highest
in mercury?
169. Which of the following information about the fat a. Shark
content per serving is NOT on a food label? b. Catfish
a. The total fat content, in g c. Salmon
b. The trans fat content, in g d. Canned light tuna
c. The saturated fat content, in g
d. The percentage of total kcalories contributed 176. Why does the FDA advise against consumption
by fat of certain fish such as swordfish and tilefish by
women of childbearing age?
170. Results of the Seven Countries Study found that a. These fish are a major source of toxic
the population groups with highest and lowest mercury
rates of heart disease both consumed at least b. The omega-3 fatty acids may induce
40% of their kcalories from fat but the healthier premature labor
group was found to ingest more c. The omega-3 fatty acids prolong bleeding
a. dairy. time during delivery
b. olive oil. d. These fish contain unusually high amounts
c. fatty fish. of medium-chain triglycerides
d. grass-fed livestock.
177. A characteristic of farm-raised fish is they are
171. In most nuts, what is the distribution of saturated a. lower in omega-3 fats.
and unsaturated fats, in order of highest to lowest b. higher in soluble fiber.
amounts? c. higher in trace elements.
a. Monounsaturated, polyunsaturated, saturated d. usually higher in mercury.
b. Polyunsaturated, monounsaturated, saturated
c. Polyunsaturated, saturated, monounsaturated 178. Studies show that a 1% increase in dietary
d. Saturated, monounsaturated, saturated fatty acids will raise the risk of heart
polyunsaturated disease by what percentage?
a. 0.5
172. Which of the following is a feature of nut b. 1.0
consumption and improved cardiovascular c. 2.0
health? d. 5.0
a. The benefit is unrelated to the
phytochemical content 179. Which of the following is NOT a common
b. The benefit is unrelated to changes in LDL dietary source of trans fats?
concentration a. Fried foods
c. The benefit is found only from ingestion of a b. Whole milk
few types of nuts c. Nondairy creamers
d. The benefit may be related, in part, to the d. Microwave popcorn
high content of monounsaturated fats and
low content of saturated fats
78
180. Which of the following is a good plant source of 181. A major feature of the Mediterranean diet is
omega-3 lipids? liberal intake of
a. Flax seeds a. eggs.
b. Safflower oil b. olive oil.
c. Sunflower seeds c. lean meat.
d. Corn oil margarine d. fortified butter.
Matching
1. An 18-carbon monounsaturated fatty acid

2. A source of medium-chain saturated fatty acids
3. A long-chain saturated fatty acid
4. A good source of monounsaturated fats
5. A phospholipid
6. Major dietary precursor for vitamin D synthesis
7. Source of bile
8. Signals the release of bile
9. Major source of lipase
10. Structure assisting absorption of long-chain fats
11. A lipoprotein synthesized within intestinal absorptive cells
12. A lipoprotein made primarily by the liver
13. The lipoprotein type with the highest percentage of protein
14. Slows the synthesis of eicosanoids
15. An essential fatty acid
16. Common source of trans-fatty acids
17. Good food source of omega-3 fatty acids
18. Good food source of omega-6 fatty acids
19. Fat replacement product made from fat
20. Oil that is characteristic of the Mediterranean diet
A. Liver H. Sardines O. Tropical oils

B. Olestra I. Pancreas P. Chylomicron
C. Micelle J. Canola oil Q. Linolenic acid
D. Aspirin K. Oleic acid R. Cholecystokinin
E. Lecithin L. Stearic acid S. High-density lipoprotein
F. Corn oil M Cholesterol T. Very-low density lipoprotein
G. Olive oil N. Potato chips
Essay
1. Describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first
double bond, and effects of partial hydrogenation, and explain how these differences influence the
characteristics of the fatty acids.
2. What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?
3. Describe the process of fat hydrogenation and discuss its advantages and disadvantages.
4. Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.
5. Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is
meant by “good” and “bad” cholesterol?
6. While shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of
atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body.
Discuss the validity of his rationale.
79
7. Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.
8. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine.
9. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.
10. The fat content of a new snack food is composed of mixed triglycerides in which the three fatty acids attached
to the glycerol are a short-chain, a medium-chain, and a long-chain fatty acid. Explain the digestion, absorption,
and transport of this lipid.
11. What is the role of micelles in the absorption of lipids and how are they formed?
12. Discuss the composition and function of the major circulating lipoproteins.
13. What factors raise HDL and/or lower LDL?
14. Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats?
15. How do eicosanoids differ from hormones?
16. List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the
minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?
17. Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are
some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?
18. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.
19. Compare and contrast the risks from consuming margarine or butter.
20. Explain the possible links between dietary fat intake and cancer.
21. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest
reductions in blood lipids?
22. Your uncle discloses that he was found to have a high blood level of LDL and a low concentration of HDL.
What changes in lifestyle would help in reversing the LDL and HDL ratio?
23. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice
is appropriate?
24. Your aunt Lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will
help her ailment. What are the possible adverse effects from this practice?
25. List strategies for lowering fat intake with minimal impact on diet palatability.
26. Provide examples of how food manufacturers are able to reduce the amount of lipids in their food products.
27. What is meant by “solid fat”? List three common dietary sources of solid fats.
28. Give 3 examples each of good dietary sources of linoleic acid, EPA, linolenic acid, and DHA.
29. Explain the position of the American Heart Association concerning intake of butter and margarine.
30. Discuss the benefits and possible hazards of dietary fat replacers in the diet.
31. How are nuts thought to protect against heart disease?
32. Discuss the potential health benefits of substituting olive oil for other cooking fats.
33. Discuss the health benefits of substituting nuts for other sources of fat in the diet.
34. How are omega-3 fats thought to protect against heart disease?
35. Discuss the most common food sources of harmful fats and ways to reduce their intake.
36. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular
health.
80
Answer Key (ANS = correct answer, REF = page reference, DIF = difficulty, OBJ = learning objective)
Multiple Choice
1. ANS: c REF: 133 DIF: Knowledge-level OBJ: 5.1
2. ANS: b REF: 133-134 DIF: Knowledge-level OBJ: 5.1
3. ANS: a REF: 133-134 DIF: Knowledge-level OBJ: 5.1
5. ANS: b REF: 130 DIF: Knowledge-level OBJ: 5.1
7. ANS: a REF: 131 DIF: Knowledge-level OBJ: 5.1
16. ANS: d REF: 131 DIF: Application-level OBJ: 5.1
18. ANS: b REF: 131|132 DIF: Knowledge-level OBJ: 5.1
19. ANS: b REF: 131 DIF: Application-level OBJ: 5.1
20. ANS: d REF: 131|132 DIF: Knowledge-level OBJ: 5.1
21. ANS: c REF: 131|132 DIF: Application-level OBJ: 5.1
24. ANS: c REF: 131|132 DIF: Application-level OBJ: 5.1
25. ANS: c REF: 133 DIF: Application-level OBJ: 5.1
26. ANS: a REF: 133-134 DIF: Application-level OBJ: 5.1
28. ANS: b REF: 133-134 DIF: Application-level OBJ: 5.1
29. ANS: d REF: 133-134 DIF: Application-level OBJ: 5.1
30. ANS: a REF: 134 DIF: Application-level OBJ: 5.1
37. ANS: d REF: 134 DIF: Knowledge-level OBJ: 5.1
81
56. ANS: c REF: 136-137 DIF: Application-level OBJ: 5.2
57. ANS: c REF: 136-137 DIF: Application-level OBJ: 5.2
69. ANS: c REF: 137|140 DIF: Application-level OBJ: 5.2|5.3
74. ANS: c REF: 138|140 DIF: Knowledge-level OBJ: 5.3
82. ANS: b REF: 141-142 DIF: Knowledge-level OBJ: 5.3
85. ANS: a REF: 141|142 DIF: Knowledge-level OBJ: 5.3
86. ANS: a REF: 142|143 DIF: Application-level OBJ: 5.3
89. ANS: b REF: 144|147 DIF: Application-level OBJ: 5.3|5.5
82
115. ANS: d REF: 147-148 DIF: Knowledge-level OBJ: 5.5
126. ANS: c REF: 137|153 DIF: Knowledge-level OBJ: 5.2|5.6
127. ANS: d REF: 149|153 DIF: Knowledge-level OBJ: 5.6
134. ANS: a REF: 153|154 DIF: Application-level OBJ: 5.6
139. ANS: b REF: 151|153 DIF: Knowledge-level OBJ: 5.6
158. ANS: d REF: 146|150 DIF: Application-level OBJ: 5.4|5.6
83
168. ANS: c REF: 155-156 DIF: Knowledge-level OBJ: 5.6
Matching
1. ANS: K REF: 131 DIF: Knowledge-level OBJ: 5.1
2. ANS: O REF: 133-134 DIF: Knowledge-level OBJ: 5.1
3. ANS: L REF: 130-131 DIF: Knowledge-level OBJ: 5.1
4. ANS: J REF: 131 DIF: Knowledge-level OBJ: 5.1
5. ANS: E REF: 136 DIF: Knowledge-level OBJ: 5.2
6. ANS: M REF: 137 DIF: Knowledge-level OBJ: 5.2
7. ANS: A REF: 138 DIF: Knowledge-level OBJ: 5.3
8. ANS: R REF: 138 DIF: Knowledge-level OBJ: 5.3
9. ANS: I REF: 138 DIF: Knowledge-level OBJ: 5.3
10. ANS: C REF: 140 DIF: Knowledge-level OBJ: 5.3
11. ANS: P REF: 141 DIF: Knowledge-level OBJ: 5.3
12. ANS: T REF: 142 DIF: Knowledge-level OBJ: 5.3
13. ANS: S REF: 143 DIF: Knowledge-level OBJ: 5.3
14. ANS: D REF: 146 DIF: Knowledge-level OBJ: 5.4
15. ANS: Q REF: 145 DIF: Knowledge-level OBJ: 5.4
16. ANS: N REF: 148 DIF: Knowledge-level OBJ: 5.5
17. ANS: H REF: 149 DIF: Knowledge-level OBJ: 5.6
18. ANS: F REF: 153 DIF: Knowledge-level OBJ: 5.6
19. ANS: B REF: 155 DIF: Knowledge-level OBJ: 5.6
20. ANS: G REF: 162 DIF: Knowledge-level OBJ: 5.7
Essay
1. REF: 130-135 DIF: Knowledge-level OBJ: 5.1
4. REF: 135|148 DIF: Knowledge-level OBJ: 5.1|5.5
5. REF: 137|143-144 DIF: Knowledge-level OBJ: 5.2|5.3
6. REF: 137 DIF: Application-level OBJ: 5.2
10. REF: 138-142 DIF: Application-level OBJ: 5.3
11. REF: 140 DIF: Knowledge-level OBJ: 5.3
16. REF: 145-146|150|153 DIF: Knowledge-level OBJ: 5.4|5.6
84
17. REF: 145-146|149-150 DIF: Knowledge-level OBJ: 5.4|5.6
19. REF: 147-148|154 DIF: Application-level OBJ: 5.5|5.6
21. REF: 144|147-154 DIF: Knowledge-level OBJ: 5.4|5.5|5.6
22. REF: 144|147-154 DIF: Application-level OBJ: 5.4|5.5|5.6
23. REF: 149-150|153 DIF: Application-level OBJ: 5.6
26. REF: 150-151|155-156 DIF: Knowledge-level OBJ: 5.6

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Understanding Nutrition 13th Edition

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

145. Which of the following is a likely explanation

1. An 18-carbon monounsaturated fatty acid

A. Liver H. Sardines O. Tropical oils

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