Test Bank 5

Chapter 05 Test Bank: Lipids
Fill in the Blank Questions
1. One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________.
________________________________________
2. A(n) _______________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an
acid group at one end and a methyl group at the other end.
________________________________________
3. _______________ fatty acids contain no double bonds and remain solid at room temperature.
________________________________________
4. Olive and canola oils contain a high percentage of ____________ fatty acids.
________________________________________
5. A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end.
________________________________________
6. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids,
and protein that act to transport absorbed fat.
________________________________________
7. The process of _______________ removes double bonds from fatty acids, giving the fat a more solid
consistency.
________________________________________
8. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

________________________________________
9. During rest and light activities, fatty acids are the main fuel for _______________.
________________________________________
10. In the small intestine, the pancreas secretes ____________ to digest triglycerides.
________________________________________
11. Most lipids are transported in the blood as part of a structure called a(n) _______________.
________________________________________
12. The American Heart Association recommends that we should consume no more than _______________
milligrams of cholesterol per day.
________________________________________
13. Of the macronutrients, ____________ is/are the most significant dietary factor(s) associated with heart
disease.
________________________________________
14. A meal providing 1,200 kcal contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27
grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
________________________________________
15. Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this
case, phospholipids are serving as _______________.
________________________________________
Multiple Choice Questions
16. All of the following are characteristic of cholesterol except

A. it is used for making estrogen and testosterone.
B. it is converted to bile.
C. it is incorporated into cell membranes.
D. it is an essential nutrient.
17. Sterols are similar to triglycerides in which of the following ways?
A. They contain fatty acids.
B. They contain glycerol.
C. They usually contain three fatty acids.
D. They do not dissolve in water.
18. All of the following are true of lecithin except

A. it is a phospholipid.
B. the body synthesizes it.
C. it is consumed in the diet.
D. it has sterol-like functions.
19. Phospholipids differ from triglycerides in which of the following ways?

A. A compound containing phosphorus replaces at least one fatty acid.
B. Phospholipids do not contain glycerol.
C. Phospholipids do not contain fatty acids.
D. A compound containing nitrogen replaces at least one fatty acid.
20. A monounsaturated fatty acid contains

A. no double bonds.
B. one double bond.
C. 2 to 12 double bonds.
D. 14 to 24 double bonds.
21. In which form are most dietary lipids found?

A. Sterols
B. Phospholipids
C. Triglycerides
D. Monoglycerides
22. Which of the following describes a fatty acid that has one double bond?
A. Saturated
B. Hydrogenated
C. Monounsaturated
D. Polyunsaturated
23. A saturated fatty acid contains
A. no double bonds.
B. one double bond.
24. Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?
A. Stick margarine made with canola oil
B. Semisolid shortening made with olive oil
C. Soft margarine in a tub, made from corn oil
D. Liquid, squeezable margarine, made from safflower oil
25. What is the composition of the triglyceride form of fats?

A. Fatty acids, glycerol, and sterols
B. Fatty acids, glycerol, and phosphorus
C. Fatty acids and glycerol
D. Fatty acids, glycerol, phosphorus, and sterols
26. Most fats in foods and the body are composed of

A. glycogen and fatty acids.
B. fatty acids and glycerol.
C. lactic acid and glycogen.
D. glucose and fatty acids.
27. The three-carbon structure to which fatty acids are attached in triglycerides is called
A. glycerol.
B. glucose.
C. lipoprotein.
D. sterol.
28. How many carbons do long-chain fatty acids contain?

A. 4 to 6
B. 6 to 8
C. 10 or more
D. 12 or more
29. A diglyceride consists of
A. 2 glycerol and 1 fatty acid.
B. 2 glucose and 1 fatty acid.
C. 1 glucose and 2 fatty acids.
D. 1 glycerol and 2 fatty acids.
30. Which of the following is true about cholesterol?

A. It is an essential nutrient.
B. It is found in plant and animal foods.
C. It is found only in plants.
D. It is found only in animal products.
31. Gram for gram, which of the following contains the most cholesterol?
A. Liver
B. Shrimp
C. Lard
D. Ice cream
32. Which of the following is true about Olestra?

A. It is not approved for use by the FDA.
B. It does provide kcalories but not as many as fat provides.
C. It cannot be digested, therefore it leaves the body.
D. It cannot be used for frying.
33. Hydrogenation produces what kinds of fat?

A. High-Density Lipoprotein (HDL)
B. Cis-fatty acids
C. Low-Density Lipoprotein (LDL)
D. Trans-fatty acids
34. Cholesterol is found in all of the following except

A. corn oil.
B. cheddar cheese.
C. sirloin steak.
D. butter.
35. Which of the following would be a good source of polyunsaturated fatty acids?
A. Beef
B. Chicken
C. Olive oil
D. Safflower oil
36. If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
A. liquid
B. solid
C. rancid
D. soft
37. Which of the following is not a rich source of polyunsaturated fatty acids?
A. Corn oil
B. Soybean oil
C. Palm oil
D. Safflower oil
38. All of the following are sources of cholesterol except

A. butter.
B. whole milk.
C. turkey meat.
D. peanut butter.
39. Olive oil contains abundant amounts of which type of fatty acid?
A. Saturated
B. Monounsaturated
C. Polyunsaturated
D. Partially hydrogenated
40. Triglycerides in food are said to have satiety value primarily because
A. they are high in kcalories.
B. they are readily stored in adipose tissue.
C. they provide bulk in foods.
D. they require bile to be digested.
41. "Hidden" fat includes
A. butter.
B. fat in crackers and other grain products.
C. fat around the edges of meats.
D. mayonnaise in potato salad.
42. The main reason for hydrogenating fats is to

A. improve taste.
B. change a liquid fat to a solid fat.
C. change a solid fat to a liquid fat.
D. improve food appearance.
43. Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
A. T-Bone steak
B. Margarine
C. Whole milk
D. M&M candies
44. Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
A. using little or no stick margarine.
B. using tub margarines and vegetable oils.
C. avoiding consumption of deep fried foods at quick-service restaurants.
D. eating packaged cookies and desserts made with vegetable shortening.
45. Which of the following is true about the fate of fatty acids after their absorption?
A. Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein.
B. Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
C. Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
D. Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.
46. When triglycerides are digested, before being absorbed, they are converted to a mixture of
A. diglycerides and fatty acids.
B. monoglycerides and diglycerides.
C. monoglycerides and fatty acids.
D. glycerol and fatty acids.
47. The major fat-digesting enzyme is
A. salivary amylase.
B. pepsin.
C. gastric lipase.
D. pancreatic lipase.
48. The lipoprotein that carries triglyceride made by the liver to the rest of the body is the
A. chylomicron.
B. low-density lipoprotein.
C. very-low-density lipoprotein.
D. high-density lipoprotein.
49. After chylomicrons leave the intestinal cells, they are transported via what system?
A. Vascular
B. Lymphatic
C. Capillary
D. Venous
50. Pancreatic lipase digests

A. proteins.
B. carbohydrates.
C. fats.
D. vitamins.
51. After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
A. converted to proteins.
B. converted to glucose.
C. reformed into triglycerides.
D. converted to cholesterol.
52. Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be
transported back to the liver for excretion?
A. Chylomicron
B. Low-density lipoprotein
C. Very-low-density lipoprotein
D. High-density lipoprotein
53. Lipoproteins contain all of the following components except
A. protein.
B. cholesterol.
C. carbohydrate.
D. phospholipid.
54. Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons
are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called
___________ lipase.
A. lipoprotein
B. pancreatic
C. lingual
D. lecithin
55. The main regulator of blood cholesterol levels is

A. dietary cholesterol.
B. the liver.
C. the amount of cholesterol in LDLs.
D. the amount of cholesterol in HDLs.
56. To be transported throughout the body, fats are packaged in structures called
A. triglycerides.
B. phospholipids.
C. lipoproteins.
D. micelles.
57. Immediately after a meal, newly absorbed dietary fats appear in the blood as
A. high density lipoproteins.
B. low density lipoproteins.
C. chylomicrons.
D. cholesterol.
58. Which of the following is true about trans fatty acids found in hydrogenated fats?
A. When consumed, they can decrease blood clotting.
B. When consumed, they can raise serum LDL cholesterol.
C. When consumed, they can lower serum LDL cholesterol.
D. When consumed, they have no effect on serum cholesterol.
59. An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called
A. linoleic acid.
B. diglyceride.
C. alpha-linoleic acid.
D. cholesterol.
60. Which of the following is an essential fatty acid?

A. Oleic
B. Linoleic
C. Palmitic
D. Stearic
61. Which of the following contains a rich supply of omega-3 fatty acids?
A. Broccoli
B. Sirloin
C. Salmon
D. Chicken breast
62. Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from
alpha-linolenic acid.
A. Phospholipids
B. Eicosapentaenoic Acid (EPA)
C. Steroids
D. Omega-6 fatty acids
63. Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of
fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk
when fish is consumed?
A. The protein in fish lowers the blood cholesterol.
B. Fish is low in cholesterol.
C. Fish contain fatty acids that decrease blood clotting.
D. The carbohydrate in fish lowers blood cholesterol.
64. One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and
also a good source of plant sterols is
A. cranberries.
B. walnuts.
C. tomatoes.
D. avocados.
65. The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids,
would be to
A. consume fish oil capsules daily.
B. eat 3 to 5 servings of vegetables daily.
C. take cod liver oil 3 times a week.
D. eat oily fish, such as salmon, 2 times a week.
66. The body energy that can be stored in almost unlimited amounts is
A. glycogen.
B. triglyceride.
C. protein.
D. glucose.
67. The major function of adipose tissue is to

A. store glycogen.
B. store triglycerides.
C. synthesize protein for muscle.
D. store cholesterol.
68. The body stores excess protein as

A. muscle.
B. glucose.
C. triglycerides.
D. amino acids.
69. Which of the following does not describe a function of fat?

A. Adds flavor to food
B. Carrier of fat-soluble vitamins
C. Best source of energy for the brain
D. Insulates and protects the body
70. All of the following describe the characteristics of fat cells except
A. the number of fat cells decreases when fat is lost from the body.
B. the storage capacity for fat depends on both fat cell number and fat cell size.
C. the number increases when storage capacity has reached its limit.
D. the body's ability to store fat is limitless.
71. Phospholipids are the main components of ________________________________________.
A. lipoproteins.
B. cell membranes.
C. plaque.
D. adipose cells.
72. The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total
kcalories from fat.
A. 20
B. 25
C. 30
D. 35
73. Which of the following breakfasts has the highest fat content?
A. 2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
B. 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
C. 1 granola bar, 1 orange, 1 cup low-fat milk
D. 3 pancakes, 6 tbsp. syrup, 1 cup skim milk
74. Good suggestions for eating in a heart-healthy way would be to

A. avoid all treats.
B. trim fat off meat before and after cooking.
C. use eggs liberally because they are not associated with serum cholesterol.
D. avoid foods high in monounsaturated fat, such as olive oil.
75. According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that
should be consumed by a healthy person requiring 2,000 kcalories per day?
A. 44
B. 78
C. 30
D. 93
76. The major dietary factor to be concerned about in relation to heart disease is
A. cholesterol.
B. protein.
C. total fat.
D. saturated fat.
77. A desirable total serum cholesterol level is less than ____ milligrams per deciliter.
A. 100
B. 200
C. 300
D. 400
78. In terms of heart disease risk, which of the following is true?

A. As LDL cholesterol levels increase there is a decreased risk.
B. As HDL cholesterol levels increase there is an increased risk.
C. As LDL cholesterol levels increase there is an increased risk.
D. As HDL cholesterol levels decrease there is a decreased risk.
79. The plant stanols/sterols, also called phytosterols, work by

A. reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B. interacting with dietary fiber to bind fat in the small intestine.
C. decreasing the ability of cholesterol to bind to artery walls.
D. decreasing trans fat formation in fried foods.
80. Which of the following is true about the use of medications that lower blood cholesterol levels?
A. They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
B. They should be used by anyone with a high blood cholesterol level.
C. They have few side effects.
D. When one takes these, dietary changes are not necessary.
81. Cardiovascular disease risk factors include all of the following except
A. total blood cholesterol >200 mg/dl.
B. hypertension.
C. HDL cholesterol > 40 mg/dl.
D. blood triglycerides > 200 mg/dl.
Matching Questions
82. Match the following with the descriptions below
1. Hydrogenation Three-carbon alcohol used to form triglycerides ____

An unsaturated fatty acid with its first double bond
2. LDL at the third carbon atom from the methyl end ____
An unsaturated fatty acid with its first double bond
3. VLDL at the sixth carbon atom from the methyl end ____
4. Omega-6 fatty Fatty acids that must be present in the diet to
acid maintain health ____
Containing products of decomposed fatty acids;
5. Oxidized they yield unpleasant flavors and odors ____
When a chemical substance has either lost an
6. Trans fatty acid electron or gained an oxygen ____
Compound in the bloodstream containing a lipid
7. Chylomicron core with a protein, phospholipid, and cholesterol shell ____
Lipoprotein made in the intestine after fat
8. HDL absorption ____
Lipoprotein that carries cholesterol and lipids newly
9. Rancid synthesized by the liver ____
10. Essential fatty Product of the VLDL metabolism that contains
acids primarily cholesterol ____
Cholesterol-rich substance deposited on inner wall
11. Emulsifier of blood vessels ____
Lipoprotein that picks up cholesterol from dying
cells and other sources and transfers it to other
12. Plaque lipoproteins, as well as directly to the liver ____
13. Lipoprotein Process used to convert oils to more solid fats ____
14. Glycerol A by-product of the process called hydrogenation ____
15. Omega-3 fatty Compound that can suspend fat in water by isolating
acid individual fat droplets ____
Chapter 05 Test Bank: Lipids Key
Fill in the Blank Questions
1. One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________.
olestra or
Olean
Bloom's Level: Remember

Learning Outcome: 5.03 Differentiate among saturated, monoun-saturated, adn polyunsaturated fatty acids in terms of structure and food sources
Section: 5.03
Topic: Lipids
2. A(n) _______________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an
acid group at one end and a methyl group at the other end.
fatty acid
Bloom's Level: Understand

Figure: 5.01
Learning Outcome: 5.02 Distinguish between fatty acids and triglycerides
Section: 5.02
Topic: Lipids
3. _______________ fatty acids contain no double bonds and remain solid at room temperature.
Saturated

Figure: 5.01
Section: 5.02
Topic: Lipids
4. Olive and canola oils contain a high percentage of ____________ fatty acids.
monounsaturated
Bloom's Level: Apply

Figure: 5.03
Section: 5.02
Topic: Lipids
5. A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end.
omega-3 or
omega-three

Figure: 5.01
Section: 5.02
Topic: Lipids
6. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids,
and protein that act to transport absorbed fat.
Chylomicrons

Learning Outcome: 5.05 Name the classes of lipoproteins and classify them according to their functions
Section: 5.05
Topic: Lipids
7. The process of _______________ removes double bonds from fatty acids, giving the fat a more solid
consistency.
hydrogenation

Figure: 5.09
Section: 5.03
Topic: Lipids
8. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

triglyceride or
triacylglyceride or
triacylglycerol or
TAG

Figure: 5.04
Section: 5.02
Topic: Lipids
9. During rest and light activities, fatty acids are the main fuel for _______________.
muscles or
muscle

Learning Outcome: 5.06 List the function of lipids, including the two essential fatty acids
Section: 5.07
Topic: Lipids
10. In the small intestine, the pancreas secretes ____________ to digest triglycerides.
pancreatic lipase or
lipase

Figure: 5.10
Learning Outcome: 5.04 Explain how lipids are digested and absorbed
Section: 5.04
Topic: Lipids
11. Most lipids are transported in the blood as part of a structure called a(n) _______________.
lipoprotein

Figure: 5.12
Section: 5.05
Topic: Lipids
12. The American Heart Association recommends that we should consume no more than _______________
milligrams of cholesterol per day.
300 or
three hundred

Learning Outcome: 5.07 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease
Section: Nutrition and Your Health
Topic: Lipids
13. Of the macronutrients, ____________ is/are the most significant dietary factor(s) associated with heart
disease.
fat or
fats or
lipid or
lipids

Learning Outcome: 5.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors
Topic: Lipids
14. A meal providing 1,200 kcal contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27
grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
37.5% or
38
13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat

50 g fat x 9 kcal/g = 450 kcal from fat
450 kcal from fat / 1200 kcal = 0.375 = 37.5%
Bloom's Level: Analyze

Figure: 5.08
Section: 5.03
Topic: Lipids
15. Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this
case, phospholipids are serving as _______________.
emulsifiers or
emulsifier

Figure: 5.07
Topic: Lipids
Multiple Choice Questions

16. All of the following are characteristic of cholesterol except
A. it is used for making estrogen and testosterone.
B. it is converted to bile.
C. it is incorporated into cell membranes.
D. it is an essential nutrient.
Bloom's Level: Evaluate

Learning Outcome: 5.01 List four classes of lipids (fats) and the role of each in nutritional health
Section: 5.02
Topic: Lipids
17. Sterols are similar to triglycerides in which of the following ways?

A. They contain fatty acids.
B. They contain glycerol.
C. They usually contain three fatty acids.
D. They do not dissolve in water.

Section: 5.02
Topic: Lipids
18. All of the following are true of lecithin except

A. it is a phospholipid.
B. the body synthesizes it.
C. it is consumed in the diet.
D. it has sterol-like functions.

Figure: 5.04
Section: 5.02
Topic: Lipids
19. Phospholipids differ from triglycerides in which of the following ways?

A. A compound containing phosphorus replaces at least one fatty acid.
B. Phospholipids do not contain glycerol.
C. Phospholipids do not contain fatty acids.
D. A compound containing nitrogen replaces at least one fatty acid.

Figure: 5.04
Section: 5.02
Topic: Lipids
20. A monounsaturated fatty acid contains
A. no double bonds.
B. one double bond.

Figure: 5.01
Section: 5.02
Topic: Lipids
21. In which form are most dietary lipids found?

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

Section: 5.02
Topic: Lipids
22. Which of the following describes a fatty acid that has one double bond?
A. Saturated
B. Hydrogenated
C. Monounsaturated
D. Polyunsaturated

Figure: 5.01
Section: 5.02
Topic: Lipids
23. A saturated fatty acid contains

A. no double bonds.
B. one double bond.

Figure: 5.01
Section: 5.02
Topic: Lipids
24. Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?
A. Stick margarine made with canola oil
B. Semisolid shortening made with olive oil
C. Soft margarine in a tub, made from corn oil
D. Liquid, squeezable margarine, made from safflower oil

Figure: 5.03
Section: 5.02
Topic: Lipids
25. What is the composition of the triglyceride form of fats?

A. Fatty acids, glycerol, and sterols
B. Fatty acids, glycerol, and phosphorus
C. Fatty acids and glycerol
D. Fatty acids, glycerol, phosphorus, and sterols

Figure: 5.04
Section: 5.02
Topic: Lipids
26. Most fats in foods and the body are composed of

A. glycogen and fatty acids.
B. fatty acids and glycerol.
C. lactic acid and glycogen.
D. glucose and fatty acids.

Section: 5.02
Topic: Lipids
27. The three-carbon structure to which fatty acids are attached in triglycerides is called
A. glycerol.
B. glucose.
C. lipoprotein.
D. sterol.

Figure: 5.04
Section: 5.02
Topic: Lipids
28. How many carbons do long-chain fatty acids contain?
A. 4 to 6
B. 6 to 8
C. 10 or more
D. 12 or more

Section: 5.02
Topic: Lipids
29. A diglyceride consists of

A. 2 glycerol and 1 fatty acid.
B. 2 glucose and 1 fatty acid.
C. 1 glucose and 2 fatty acids.
D. 1 glycerol and 2 fatty acids.

Section: 5.02
Topic: Lipids
30. Which of the following is true about cholesterol?

A. It is an essential nutrient.
B. It is found in plant and animal foods.
C. It is found only in plants.
D. It is found only in animal products.
Bloom's Level: Evaluate

Section: 5.03
Topic: Lipids
31. Gram for gram, which of the following contains the most cholesterol?
A. Liver
B. Shrimp
C. Lard
D. Ice cream

Section: 5.03
Topic: Lipids
32. Which of the following is true about Olestra?
A. It is not approved for use by the FDA.
B. It does provide kcalories but not as many as fat provides.
C. It cannot be digested, therefore it leaves the body.
D. It cannot be used for frying.

Section: 5.03
Topic: Lipids
33. Hydrogenation produces what kinds of fat?

A. High-Density Lipoprotein (HDL)
B. Cis-fatty acids
C. Low-Density Lipoprotein (LDL)
D. Trans-fatty acids

Figure: 5.02
Section: 5.03
Topic: Lipids
34. Cholesterol is found in all of the following except

A. corn oil.
B. cheddar cheese.
C. sirloin steak.
D. butter.

Section: 5.03
Topic: Lipids
35. Which of the following would be a good source of polyunsaturated fatty acids?
A. Beef
B. Chicken
C. Olive oil
D. Safflower oil

Figure: 5.03
Section: 5.03
Topic: Lipids
36. If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
A. liquid
B. solid
C. rancid
D. soft

Section: 5.03
Topic: Lipids
37. Which of the following is not a rich source of polyunsaturated fatty acids?
A. Corn oil
B. Soybean oil
C. Palm oil
D. Safflower oil

Figure: 5.03
Section: 5.03
Topic: Lipids
38. All of the following are sources of cholesterol except

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

Section: 5.03
Topic: Lipids
39. Olive oil contains abundant amounts of which type of fatty acid?
A. Saturated
B. Monounsaturated
C. Polyunsaturated
D. Partially hydrogenated

Figure: 5.03
Section: 5.03
Topic: Lipids
40. Triglycerides in food are said to have satiety value primarily because
A. they are high in kcalories.
B. they are readily stored in adipose tissue.
C. they provide bulk in foods.
D. they require bile to be digested.

Section: 5.03
Topic: Lipids
41. "Hidden" fat includes

A. butter.
B. fat in crackers and other grain products.
C. fat around the edges of meats.
D. mayonnaise in potato salad.

Figure: 5.05
Section: 5.03
Topic: Lipids
42. The main reason for hydrogenating fats is to

A. improve taste.
B. change a liquid fat to a solid fat.
C. change a solid fat to a liquid fat.
D. improve food appearance.

Figure: 5.09
Section: 5.03
Topic: Lipids
43. Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
A. T-Bone steak
B. Margarine
C. Whole milk
D. M&M candies

Figure: 5.06
Section: 5.03
Topic: Lipids
44. Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
A. using little or no stick margarine.
B. using tub margarines and vegetable oils.
C. avoiding consumption of deep fried foods at quick-service restaurants.
D. eating packaged cookies and desserts made with vegetable shortening.

Section: 5.03
Topic: Lipids
45. Which of the following is true about the fate of fatty acids after their absorption?
A. Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein.
B. Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
C. Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
D. Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

Figure: 5.10
Section: 5.04
Topic: Lipids
46. When triglycerides are digested, before being absorbed, they are converted to a mixture of
A. diglycerides and fatty acids.
B. monoglycerides and diglycerides.
C. monoglycerides and fatty acids.
D. glycerol and fatty acids.

Figure: 5.11
Section: 5.04
Topic: Lipids
47. The major fat-digesting enzyme is

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

Figure: 5.10
Section: 5.04
Topic: Lipids
48. The lipoprotein that carries triglyceride made by the liver to the rest of the body is the
A. chylomicron.
B. low-density lipoprotein.
C. very-low-density lipoprotein.
D. high-density lipoprotein.

Figure: 5.13
Section: 5.05
Topic: Lipids
49. After chylomicrons leave the intestinal cells, they are transported via what system?
A. Vascular
B. Lymphatic
C. Capillary
D. Venous

Figure: 5.13
Section: 5.05
Topic: Lipids
50. Pancreatic lipase digests

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

Figure: 5.10
Section: 5.04
Topic: Lipids
51. After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
A. converted to proteins.
B. converted to glucose.
C. reformed into triglycerides.
D. converted to cholesterol.

Section: 5.04
Topic: Lipids
52. Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be
transported back to the liver for excretion?
A. Chylomicron
B. Low-density lipoprotein
C. Very-low-density lipoprotein
D. High-density lipoprotein

Figure: 5.13
Section: 5.05
Topic: Lipids
53. Lipoproteins contain all of the following components except

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

Figure: 5.12
Section: 5.05
Topic: Lipids
54. Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons
are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called
___________ lipase.
A. lipoprotein
B. pancreatic
C. lingual
D. lecithin

Section: 5.05
Topic: Lipids
55. The main regulator of blood cholesterol levels is

A. dietary cholesterol.
B. the liver.
C. the amount of cholesterol in LDLs.
D. the amount of cholesterol in HDLs.

Section: 5.05
Topic: Lipids
56. To be transported throughout the body, fats are packaged in structures called
A. triglycerides.
B. phospholipids.
C. lipoproteins.
D. micelles.

Figure: 5.12
Section: 5.05
Topic: Lipids
57. Immediately after a meal, newly absorbed dietary fats appear in the blood as
A. high density lipoproteins.
B. low density lipoproteins.
C. chylomicrons.
D. cholesterol.

Figure: 5.13
Section: 5.05
Topic: Lipids
58. Which of the following is true about trans fatty acids found in hydrogenated fats?
A. When consumed, they can decrease blood clotting.
B. When consumed, they can raise serum LDL cholesterol.
C. When consumed, they can lower serum LDL cholesterol.
D. When consumed, they have no effect on serum cholesterol.

Section: 5.05
Topic: Lipids
59. An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called
A. linoleic acid.
B. diglyceride.
C. alpha-linoleic acid.
D. cholesterol.

Figure: 5.14
Section: 5.06
Topic: Lipids
60. Which of the following is an essential fatty acid?
A. Oleic
B. Linoleic
C. Palmitic
D. Stearic

Figure: 5.14
Section: 5.06
Topic: Lipids
61. Which of the following contains a rich supply of omega-3 fatty acids?
A. Broccoli
B. Sirloin
C. Salmon
D. Chicken breast

Section: 5.06
Topic: Lipids
62. Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from
alpha-linolenic acid.
A. Phospholipids
B. Eicosapentaenoic Acid (EPA)
C. Steroids
D. Omega-6 fatty acids

Figure: 5.14
Section: 5.06
Topic: Lipids
63. Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of
fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk
when fish is consumed?
A. The protein in fish lowers the blood cholesterol.
B. Fish is low in cholesterol.
C. Fish contain fatty acids that decrease blood clotting.
D. The carbohydrate in fish lowers blood cholesterol.

Section: 5.06
Topic: Lipids
64. One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and
also a good source of plant sterols is
A. cranberries.
B. walnuts.
C. tomatoes.
D. avocados.

Section: 5.06
Topic: Lipids
65. The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids,
would be to
A. consume fish oil capsules daily.
B. eat 3 to 5 servings of vegetables daily.
C. take cod liver oil 3 times a week.
D. eat oily fish, such as salmon, 2 times a week.

Section: 5.06
Topic: Lipids
66. The body energy that can be stored in almost unlimited amounts is
A. glycogen.
B. triglyceride.
C. protein.
D. glucose.

Section: 5.07
Topic: Lipids
67. The major function of adipose tissue is to

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

Section: 5.07
Topic: Lipids
68. The body stores excess protein as
A. muscle.
B. glucose.
C. triglycerides.
D. amino acids.

Section: 5.07
Topic: Lipids
69. Which of the following does not describe a function of fat?

A. Adds flavor to food
B. Carrier of fat-soluble vitamins
C. Best source of energy for the brain
D. Insulates and protects the body

Section: 5.03
Section: 5.07
Topic: Lipids
70. All of the following describe the characteristics of fat cells except
A. the number of fat cells decreases when fat is lost from the body.
B. the storage capacity for fat depends on both fat cell number and fat cell size.
C. the number increases when storage capacity has reached its limit.
D. the body's ability to store fat is limitless.

Section: 5.07
Topic: Lipids
71. Phospholipids are the main components of ________________________________________.

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

Figure: 5.15
Section: 5.08
Topic: Lipids
72. The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total
kcalories from fat.
A. 20
B. 25
C. 30
D. 35

Section: 5.10
Topic: Lipids
73. Which of the following breakfasts has the highest fat content?
A. 2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
B. 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
C. 1 granola bar, 1 orange, 1 cup low-fat milk
D. 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

Section: 5.10
Topic: Lipids
74. Good suggestions for eating in a heart-healthy way would be to

A. avoid all treats.
B. trim fat off meat before and after cooking.
C. use eggs liberally because they are not associated with serum cholesterol.
D. avoid foods high in monounsaturated fat, such as olive oil.

Section: 5.10
Topic: Lipids
75. According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that
should be consumed by a healthy person requiring 2,000 kcalories per day?
A. 44
B. 78
C. 30
D. 93

Section: 5.10
Topic: Lipids
76. The major dietary factor to be concerned about in relation to heart disease is
A. cholesterol.
B. protein.
C. total fat.
D. saturated fat.

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

Topic: Lipids
78. In terms of heart disease risk, which of the following is true?

A. As LDL cholesterol levels increase there is a decreased risk.
B. As HDL cholesterol levels increase there is an increased risk.
C. As LDL cholesterol levels increase there is an increased risk.
D. As HDL cholesterol levels decrease there is a decreased risk.

Topic: Lipids
79. The plant stanols/sterols, also called phytosterols, work by

A. reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B. interacting with dietary fiber to bind fat in the small intestine.
C. decreasing the ability of cholesterol to bind to artery walls.
D. decreasing trans fat formation in fried foods.

Topic: Lipids
80. Which of the following is true about the use of medications that lower blood cholesterol levels?
A. They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
B. They should be used by anyone with a high blood cholesterol level.
C. They have few side effects.
D. When one takes these, dietary changes are not necessary.

Topic: Lipids
81. Cardiovascular disease risk factors include all of the following except
A. total blood cholesterol >200 mg/dl.
B. hypertension.
C. HDL cholesterol > 40 mg/dl.
D. blood triglycerides > 200 mg/dl.

Section: 5.05
Topic: Lipids
Matching Questions
82. Match the following with the descriptions below
1. Hydrogenation Three-carbon alcohol used to form triglycerides 14

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

Figure: 5.01
Figure: 5.02
Figure: 5.04
Figure: 5.07
Figure: 5.09
Figure: 5.12
Figure: 5.13
Figure: 5.16
Section: 5.05
Section: 5.06
Topic: Lipids
Chapter 05 Test Bank: Lipids Summary
Category # of Question
s
Bloom's Level: Analyze 6
Bloom's Level: Apply 15
Bloom's Level: Evaluate 2
Bloom's Level: Remember 16
Bloom's Level: Understand 43
Figure: 5.01 7
Figure: 5.02 2
Figure: 5.03 5
Figure: 5.04 6
Figure: 5.05 1
Figure: 5.06 1
Figure: 5.07 2
Figure: 5.08 1
Figure: 5.09 3
Figure: 5.10 4
Figure: 5.11 1
Figure: 5.12 4
Figure: 5.13 5
Figure: 5.14 3
Figure: 5.15 1
Figure: 5.16 1
Learning Outcome: 5.01 List four classes of lipids (fats) and the role of each in nutritional health 9
Learning Outcome: 5.02 Distinguish between fatty acids and triglycerides 7
Learning Outcome: 5.03 Differentiate among saturated, monoun-saturated, adn polyunsaturated fatty acids in terms of structure an 19
d food sources
Learning Outcome: 5.04 Explain how lipids are digested and absorbed 7
Learning Outcome: 5.05 Name the classes of lipoproteins and classify them according to their functions 11
Learning Outcome: 5.06 List the function of lipids, including the two essential fatty acids 9
Learning Outcome: 5.07 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular dis 14
ease
Learning Outcome: 5.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors 8
Section: 5.02 19
Section: 5.03 19
Section: 5.04 6
Section: 5.05 13
Section: 5.06 8
Section: 5.07 6
Section: 5.08 1
Section: 5.10 4
Section: Nutrition and Your Health 9
Topic: Lipids 82

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Chapter 05 Test Bank: Lipids

Fill in the Blank Questions

8. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

Multiple Choice Questions

16. All of the following are characteristic of cholesterol except

18. All of the following are true of lecithin except

19. Phospholipids differ from triglycerides in which of the following ways?

20. A monounsaturated fatty acid contains

21. In which form are most dietary lipids found?

25. What is the composition of the triglyceride form of fats?

26. Most fats in foods and the body are composed of

28. How many carbons do long-chain fatty acids contain?

30. Which of the following is true about cholesterol?

32. Which of the following is true about Olestra?

33. Hydrogenation produces what kinds of fat?

34. Cholesterol is found in all of the following except

38. All of the following are sources of cholesterol except

42. The main reason for hydrogenating fats is to

50. Pancreatic lipase digests

55. The main regulator of blood cholesterol levels is

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

67. The major function of adipose tissue is to

68. The body stores excess protein as

69. Which of the following does not describe a function of fat?

74. Good suggestions for eating in a heart-healthy way would be to

78. In terms of heart disease risk, which of the following is true?

79. The plant stanols/sterols, also called phytosterols, work by

1. Hydrogenation Three-carbon alcohol used to form triglycerides ____

Fill in the Blank Questions

Bloom's Level: Remember

Bloom's Level: Understand

Bloom's Level: Understand

Bloom's Level: Apply

Bloom's Level: Remember

Bloom's Level: Understand

Bloom's Level: Understand

8. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

Bloom's Level: Understand

Bloom's Level: Understand

Bloom's Level: Remember

Bloom's Level: Understand

Bloom's Level: Remember

Bloom's Level: Understand

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

Bloom's Level: Analyze

Bloom's Level: Apply

Multiple Choice Questions

Bloom's Level: Evaluate

17. Sterols are similar to triglycerides in which of the following ways?

Bloom's Level: Understand

18. All of the following are true of lecithin except

Bloom's Level: Understand

19. Phospholipids differ from triglycerides in which of the following ways?

Bloom's Level: Understand

Bloom's Level: Understand

21. In which form are most dietary lipids found?

Bloom's Level: Understand

Bloom's Level: Understand

23. A saturated fatty acid contains

Bloom's Level: Understand

Bloom's Level: Apply

25. What is the composition of the triglyceride form of fats?

Bloom's Level: Understand