Test Bank for NUTR, 1st Edition

Test Bank for NUTR, 1st Edition

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120

Chapter 6 – Lipids

True/False

1. Fatty acids are the most abundant lipid molecules in the body.
2. Trans fatty acids are naturally abundant in avocados.
3. The essential fatty acids are linoleic acid and linolenic acid.
4. In general, animal foods supply the majority of dietary saturated fatty acids and plant-based foods
supply the majority of polyunsaturated fatty acids.
5. Triglycerides and phospholipids are structurally similar.
6. The most abundant sterol in the body is cholesterol.
7. All lipoproteins have similar structural components but differ in size and density.
8. Lipoprotein lipase only releases free fatty acids from chylomicrons.
9. Cardiovascular disease risk is solely attributable to dietary fat intake.
10. Dietary recommendations for reducing cardiovascular disease risk include lowering saturated and
trans fatty acid intake to as minimal an amount as possible.

Multiple Choice: Fact Recall Based

1. The most abundant lipids in the human 4. A fatty acid with the name: cis9, cis12, cis15-
body are 18:3 has
A. fatty acids. A. 18 carbons and 3 cis double bonds.
B. triglycerides. B. 18 carbons and 9 cis double bonds
C. cholesterol molecules. between carbons 15 and 18.
D. phospholipids. C. 15 carbons and 3 cis double bonds.
D. Cis double bonds at every third carbon.
2. A fatty acid that contains only carbon-
carbon single bonds is called 5. Linoleic and linolenic acid
A. a saturated fatty acid. A. are both 16 carbons long.
B. an unsaturated fatty acid. B. are both omega-3 fatty acids.
C. a monounsaturated fatty acid. C. are both essential fatty acids.
D. a polyunsaturated fatty acid. D. contain 2 double bonds each.

3. Trans fatty acids are produced commercially 6. Eicosanoids are hormone-like compounds
through the process of produced from
A. hydrogenation. A. saturated fatty acids.
B. partial hydrogenation. B. the essential fatty acids.
C. transesterification. C. omega-3 fatty acids.
D. transamination. D. omega-6 fatty acids.

7. Omega-6 eicosanoids are associated with

A. increased inflammation.
B. relaxation of blood vessels.
C. inhibition of blood clotting.

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 121
8. Good food sources of both essential fatty 15. Micelles are
acids are A. small droplets of bile released into the
A. meats. duodenum from the gallbladder.
B. eggs. B. small droplets of dietary cholesterol that
C. vegetable oils. move rapidly through the intestinal
D. milk products. tract.
C. small droplets of fat resulting from
9. The formation of triglycerides is called emulsification of large droplets that
A. lipolysis. come from the stomach.
B. lipogenesis. D. small droplets of triglycerides that have
C. β-oxidation. reformed from the fatty acids and
D. fatty acid synthesis. diglycerides produced by lipase activity.

10. The removal of fatty acids from the glycerol 16. Chylomicrons are released into the _____ for
backbone is called transport.
A. lipolysis. A. blood
B. lipogenesis. B. lymphatic circulation
C. β-oxidation. C. lumen of the intestine
D. fatty acid removal. D. cytoplasm of the cell

11. The metabolic breakdown of fatty acids to 17. The enzyme lipoprotein lipase releases fatty
produce ATP is called acids from chylomicrons, so they can be
A. lipolysis. taken up by surrounding cells. What
B. lipogenesis. remains of the chylomicron is called
C. β-oxidation. A. a low-density lipoprotein.
D. fatty acid burning. B. a high-density lipoprotein.
C. an intermediate-density lipoprotein.
12. Phospholipids and sterols D. a chylomicron remnant.
A. are essential nutrients.
B. are important component of cell 18. Chylomicron remnants are taken up into the
membranes. _____, where their contents are reused or
C. block transport of lipids in the blood. recycled.
D. are derived from steroid hormones. A. liver
B. kidneys
13. Triglyceride digestion begins in the mouth C. pancreas
because of the activity of D. adipose tissue
A. salivary amylase.
B. lingual lipase. 19. Lipoproteins all have similar structures. The
C. gastric lipase. outer surface of all lipoproteins consists of
D. pancreatic lipase. phospholipids, cholesterol, and at least one
special protein called
14. What hormone instructs the gallbladder to A. an apolipoprotein.
release bile into the duodenum? B. a lipid transport protein.
A. Gastrin C. a lipo-protein.
B. Cholecystokinin D. an activating protein.
C. Secretin
D. Bile-releasing hormone

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122
20. Cholesterol-rich low-density lipoproteins 23. The primary function of HDL particles is to
(LDL) are produced A. deliver fatty acids to cells.
A. in the liver. B. deliver cholesterol to cells.
B. in the small intestine. C. deliver fatty acids to the liver.
C. in the blood by continued removal of D. pick up cholesterol from nonliver cells
fatty acids from IDL particles. and deliver it to the liver.
D. in the blood by continued cholesterol
pick-up by HDL particles. 24. The 2010 Dietary Guidelines for Americans
and the American Heart Association both
21. The primary function of LDL particles is to recommended that adults consume less than
A. deliver fatty acids to cells. _____ mg of cholesterol each day.
B. deliver cholesterol to cells. A. 100
C. deliver fatty acids to the liver. B. 200
D. pick up cholesterol from nonliver cells C. 300
and deliver it to the liver. D. 500

22. Cells take up LDL particles 25. The Acceptable Macronutrient Distribution
A. using lipoprotein lipase. Range (AMDR) for lipids is
B. using the LDL receptor. A. <30% of total energy intake.
C. by simple diffusion. B. 10-35% of total energy intake.
D. using the insulin receptor. C. 20-35% of total energy intake.
D. 45-65% of total energy intake.

Multiple Choice: Application Based

26. Fatty acids are distinguished from one
another by their chain length and
A. the presence of an alpha end with a
carboxylic acid group.
B. the presence of an omega end with a
methyl group.
C. the number and positions of double
bonds within the molecule.
D. the presence of nitrogen in the carbon
chain.
27. Short-chain fatty acids are usually liquid at
room temperature while long-chain fatty
acids are usually solid at room temperature.
The explanation for this difference is that
A. chain length affects the temperature at
which a fatty acid melts.
B. chain length affects water solubility.
C. chain length is modified by room
temperature.
D. short-chain fatty acids generally have
more double bonds than long-chain
fatty acids.
28. Unsaturated fatty acids tend to be liquid at
room temperature, while saturated fatty
acids are usually solid at room temperature.
The explanation for this difference is that
A. saturated fatty acids have a rigid
structure that allows them to pack
densely, making them solid at room
temperature.
B. unsaturated fatty acids are usually
short-chain fatty acids and therefore are
usually oils.
C. double bonds are stabilized at room
temperature, resulting in oil formation.
D. double bonds are destabilized at room
temperature, resulting in more random
movement of fatty acids in oils.

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 123
29. The organization of hydrogen atoms around 33. Monoglycerides, diglycerides, and
the double bond is called _____ when they triglycerides are distinguished from one
are on the same side as the double bond, another by
and _____ when they are on opposite sides A. the number of fatty acids attached to the
of the double bond. glycerol backbone.
A. same, opposite B. the types of fatty acids attached to the
B. cis, trans glycerol backbone.
C. trans, cis C. the length of the fatty acids attached to
D. sister, brother the glycerol backbone.
D. the saturation of the fatty acids attached
30. Concerns about the health effects of trans to the glycerol backbone.
fatty acid consumption have led to
A. the requirement for trans fat content to 34. Under certain conditions, such as starvation,
be listed on the Nutrition Facts panel of fatty acids can be used to form
packaged foods. A. ketones, an alternative energy source for
B. a ban on partial hydrogenation in the some tissues.
food industry. B. amino acids so that protein synthesis
C. recalls of many trans fatty acid- can continue to occur.
containing foods such as crackers. C. glucose so that the brain can function
D. no changes in the food or health care normally.
industries.
35. Excess dietary fatty acids that are not
31. In an omega-3 fatty acid of any chain length required for energy production or other
the first double bond is functions are
A. between the third and fourth carbons A. converted to amino acids for protein
counting from the omega (methyl) end synthesis.
of the molecule. B. stored as triglycerides in adipose tissue.
B. between the third and fourth carbons C. transported in the blood as free fatty
counting from the alpha (carboxylic acids until they are needed.
acid) end of the molecule. D. excreted in the feces.
C. between the sixth and seventh carbons
counting from the omega (methyl) end 36. In addition to promoting glucose uptake
of the molecule. into cells, insulin
D. in a trans configuration. A. promotes triglyceride storage during
times of energy excess.
32. During infancy, the ability to process the B. promotes lipolysis.
essential fatty acids to other fatty acids such C. promotes β-oxidation.
as arachidonic acid and DHA may be D. promotes ketogenesis.
impaired due to immature production of the
required enzymes. In this situation,
arachidonic acid and DHA are considered
A. dispensable.
B. nonessential.
C. conditionally essential.
D. provisionally essential.

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124
37. One advantage of storing excess energy as 40. Rather than cholesterol, plants produce
triglycerides as compared to storing it as cholesterol-like compounds called
glycogen is that phytosterols. Phytosterols have been shown
A. triglycerides are stored with water, to
creating the perfect environment for A. substitute for cholesterol in the human
chemical reactions to release energy. body.
B. one gram of triglycerides contains over B. be readily absorbed in the human body.
twice the amount of energy as one gram C. lower blood cholesterol levels through
of carbohydrate. unknown mechanisms.
C. one gram of triglycerides contains over D. be readily incorporated into cell
twice the amount of energy as one gram membranes in the human body.
of protein.
D. triglyceride storage in the liver makes 41. The products of pancreatic lipase acting on a
energy readily available for this highly triglyceride molecule are
active organ. A. a monoglyceride and two free fatty
acids.
38. Adipose tissue plays an important B. a diglyceride and one free fatty acid.
insulating role in the body. People with C. a glycerol backbone and three free fatty
minimal adipose tissue acids.
A. have difficulty regulating body D. None of the above; pancreatic lipase
temperature and therefore have only acts on diglycerides.
difficulty staying warm.
B. do not benefit from the cooling effects of 42. Short- and medium-chain fatty acids
adipose tissue. A. are taken up by intestinal cells without
C. cannot mount any physiological the aid of micelles.
responses to compensate for their lack B. are incorporated into micelles in order
of adipose tissue. to be taken up by intestinal cells.
D. rely on natural day-to-day fluctuations C. must be incorporated into chylomicrons
in the amount of adipose tissue to to leave the intestinal cell.
provide insulation. D. are used by the intestinal cells and then
excreted.
39. Functions of cholesterol include all of the
following except: 43. Lipids in micelles are taken up by intestinal
A. It is a precursor for bile acids, which are cells, where
important in lipid digestion. A. the long-chain fatty acids are released
B. It is used to synthesize reproductive into the bloodstream to bind to albumin
hormones such as testosterone and for transport.
estrogen. B. the fatty acids and monoglycerides are
C. It is incorporated into cell membranes, reassembled into triglycerides and
where it helps maintain flexibility. incorporated into chylomicrons for
D. It is used for energy production when transport.
fatty acids are in short supply. C. the fatty acids and monoglycerides are
reassembled into triglycerides and
incorporated into VLDL particles for
transport.
D. the cholesterol and phospholipids are
converted to triglycerides and
incorporated into chylomicrons for
transport.

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 125
44. The density of lipoproteins is determined by 45. High intakes of saturated fatty acids, trans
the relative amounts of fatty acids, and _____ are associated with
A. long-chain and short-chain fatty acids. increased risk of cardiovascular disease in
B. phospholipids and triglycerides. certain people.
C. triglycerides and cholesterol. A. monounsaturated fatty acids
D. lipids and proteins. B. cholesterol
C. phytosterols
D. lecithin

Answer Key Note: ANS = correct answer; REF = page reference; TOP = section/outcome

True/False
1. ANS: T REF: 125 TOP: 6.1
2. ANS: F REF: 128 TOP: 6.1
3. ANS: T REF: 131 TOP: 6.2
4. ANS: T REF: 133 TOP: 6.2
5. ANS: T REF: 136 TOP: 6.4
6. ANS: T REF: 136 TOP: 6.4
7. ANS: T REF: 145 TOP: 6.6
8. ANS: F REF: 145 TOP: 6.6
9. ANS: F REF: 147 TOP: 6.7
10. ANS: F REF: 149 TOP: 6.8

Multiple Choice
1. ANS: A REF: 125 TOP: 6.1
2. ANS: A REF: 127 TOP: 6.1
3. ANS: B REF: 128 TOP: 6.1
4. ANS: A REF: 130 TOP: 6.1
5. ANS: C REF: 131 TOP: 6.2
6. ANS: B REF: 131 TOP: 6.2
7. ANS: A REF: 131 TOP: 6.2
8. ANS: C REF: 132 TOP: 6.2
9. ANS: B REF: 134 TOP: 6.3
10. ANS: A REF: 134 TOP: 6.3
11. ANS: C REF: 134 TOP: 6.3
12. ANS: B REF: 135 TOP: 6.4
13. ANS: B REF: 139 TOP: 6.5
14. ANS: B REF: 140 TOP: 6.5
15. ANS: C REF: 140 TOP: 6.5
16. ANS: B REF: 143 TOP: 6.5
17. ANS: D REF: 143-144 TOP: 6.5
18. ANS: A REF: 144 TOP: 6.5
19. ANS: A REF: 144-145 TOP: 6.6
20. ANS: C REF: 145 TOP: 6.6
21. ANS: B REF: 145 TOP: 6.6
22. ANS: B REF: 145 TOP: 6.6
23. ANS: D REF: 146 TOP: 6.6
24. ANS: C REF: 149 TOP: 6.8

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Test Bank for NUTR, 1st Edition

126
25. ANS: C REF: 149 TOP: 6.8
26. ANS: C REF: 125 TOP: 6.1
27. ANS: A REF: 126 TOP: 6.1
28. ANS: A REF: 127 TOP: 6.1
29. ANS: B REF: 128 TOP: 6.1
30. ANS: A REF: 129 TOP: 6.1
31. ANS: A REF: 130 TOP: 6.1
32. ANS: C REF: 132 TOP: 6.2
33. ANS: A REF: 134 TOP: 6.3
34. ANS: A REF: 134 TOP: 6.3
35. ANS: B REF: 134 TOP: 6.3
36. ANS: A REF: 135 TOP: 6.3
37. ANS: B REF: 135 TOP: 6.3
38. ANS: A REF: 135 TOP: 6.3
39. ANS: D REF: 137 TOP: 6.4
40. ANS: C REF: 138 TOP: 6.4
41. ANS: A REF: 140 TOP: 6.5
42. ANS: A REF: 142 TOP: 6.5
43. ANS: B REF: 142|143 TOP: 6.5
44. ANS: D REF: 145 TOP: 6.6
45. ANS: B REF: 147 TOP: 6.7

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

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