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Multiple Choice
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.1 The Chemist’s View of Fatty acids & Triglycerides
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
6. Lipids differ in their degree of saturation or unsaturation due to their number of ____.
a. amino acids
b. double bonds
c. saccharide units
d. peptide linkages
e. oxygen atoms
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.1 The Chemist’s View of Fatty acids & Triglycerides
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
c. Linolenic acid
d. Arachidonic acid
e. Linoleic acid
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.1 The Chemist’s View of Fatty acids & Triglycerides
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
9. The easiest way to increase intake of oleic acid is to consume more ____.
a. lard oil
b. corn oil
c. olive oil
d. safflower oil
e. tallow oil
ANSWER: c
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.1 The Chemist’s View of Fatty acids & Triglycerides
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
10. What product has the highest percentage of its fat in saturated form?
a. Butter
b. Walnut oil
c. Beef tallow
d. Coconut oil
e. Chicken fat
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.1 The Chemist’s View of Fatty acids & Triglycerides
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
LEARNING OBJECTIVES: UNUT.WHRO.16.5.1 - Recognize the chemistry of fatty acids and triglycerides and
differences between saturated and unsaturated fats.
18. About how much cholesterol is synthesized by the liver every day?
a. 100 to 300 mg
b. 300 to 500 mg
c. 500 to 800 mg
d. 800 to 1500 mg
e. 1500 to 2500 mg
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Chapter 05 - The Lipids Triglycerides Phospholipids and Sterols
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVES: UNUT.WHRO.16.5.2 - Describe the chemistry, food sources, and roles of phospholipids and
sterols.
c. Glycerophilic
d. Glycerophobic
e. Emulsifiable
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.2 The Chemist’s View of Phospholipids and Sterols
LEARNING OBJECTIVES: UNUT.WHRO.16.5.2 - Describe the chemistry, food sources, and roles of phospholipids and
sterols.
25. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
a. Mouth
b. Stomach
c. Small intestine
d. Large intestine
e. Esophagus
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
c. lymphatic system
d. storage compartment of plant seeds
e. spleen
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
27. How is soluble fiber in the diet thought to help lower blood cholesterol level?
a. It denatures cholesterol in the stomach.
b. It hydrolyzes cholesterol in the intestinal tract.
c. It traps cholesterol in the intestinal tract and thus inhibits its absorption.
d. It enhances excretion of bile leading to increased cholesterol turnover.
e. It binds to the fats and denatures them.
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
33. After a fat-containing meal is absorbed, about how many hours does it take the body to remove the chylomicrons from
the blood?
a. 2
b. 5
c. 10
d. 14
e. 16
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
34. What tissue contains special receptors for removing low-density lipoproteins from the circulation?
a. Liver
b. Adipose
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Chapter 05 - The Lipids Triglycerides Phospholipids and Sterols
c. Arterial walls
d. Skeletal muscle
e. Smooth muscle
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
35. A high risk of heart attack correlates with high blood levels of ____.
a. free fatty acids
b. high-density lipoproteins
c. low-density lipoproteins
d. very low-density lipoproteins
e. omega-3 fatty acids
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.3 Digestion, Absorption, and Transport of Lipids
LEARNING OBJECTIVES: UNUT.WHRO.16.5.3 - Summarize fat digestion, absorption, and transport.
b. Cholesterol
c. Stearic acid
d. Linoleic acid
e. Adipokine
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJECTIVES: UNUT.WHRO.16.5.4 - Outline the major roles of fats in the body, including a discussion of
essential fatty acids and the omega fatty acids.
41. Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of
a. arachidonic acid.
b. certain eicosanoids.
c. certain saturated fatty acids.
d. certain unsaturated fatty acids.
e. certain adipokines
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.4 Lipids in the Body
LEARNING OBJECTIVES: UNUT.WHRO.16.5.4 - Outline the major roles of fats in the body, including a discussion of
essential fatty acids and the omega fatty acids.
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Chapter 05 - The Lipids Triglycerides Phospholipids and Sterols
45. Approximately what percentage of the body's energy needs at rest is supplied by fat?
a. 5
b. 25
c. 40
d. 60
e. 75
ANSWER: d
DIFFICULTY: Bloom's: Remember
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Chapter 05 - The Lipids Triglycerides Phospholipids and Sterols
47. The results of blood tests that reveal a person's total cholesterol and triglycerides are called a ____.
a. lipid profile
b. circulating fat count
c. personal lipids count
d. degenerative disease assessment
e. lipid balance ratio
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJECTIVES: UNUT.WHRO.16.5.5 - Explain the relationships among saturated fat, trans fat, and
cholesterol and chronic diseases, noting recommendations.
48. Which source of lipids should be substituted for saturated fats to help lower blood cholesterol levels?
a. Butter
b. Canola oil
c. Coconut oil
d. Stick margarine
e. Shortening
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJECTIVES: UNUT.WHRO.16.5.6 - Explain the relationships between monounsaturated and
polyunsaturated fats and health, noting recommendations.
50. Which statement is true of the relationship fat intake and health?
a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol
b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing
c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels
d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol
levels
e. Trans-fatty acids are not as dangerous as once believed
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJECTIVES: UNUT.WHRO.16.5.5 - Explain the relationships among saturated fat, trans fat, and
cholesterol and chronic diseases, noting recommendations.
51. What is the approximate average daily trans-fatty acid intake in the United States?
a. 500 mg
b. 2 g
c. 5 g
d. 12 g
e. 18 g
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
LEARNING OBJECTIVES: UNUT.WHRO.16.5.5 - Explain the relationships among saturated fat, trans fat, and
cholesterol and chronic diseases, noting recommendations.
52. When consumed regularly, which fatty acid helps prevent the formation of blood clots?
a. Oleic acid
b. Stearic acid
c. Arachidonic acid
d. Eicosapentaenoic acid
e. Linoleic acid
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJECTIVES: UNUT.WHRO.16.5.6 - Explain the relationships between monounsaturated and
polyunsaturated fats and health, noting recommendations.
a. 2 g
b. 5 g
c. 8 g
d. 12 g
e. 15 g
ANSWER: b
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJECTIVES: UNUT.WHRO.16.5.6 - Explain the relationships between monounsaturated and
polyunsaturated fats and health, noting recommendations.
55. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume ____.
a. eggs and milk
b. canola oil and walnuts
c. safflower oil margarine
d. corn oil and sunflower oil
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
LEARNING OBJECTIVES: UNUT.WHRO.16.5.6 - Explain the relationships between monounsaturated and
polyunsaturated fats and health, noting recommendations.
56. A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially
toxic amounts of ____.
a. EPA
b. DHA
c. mercury
d. cadmium
e. dioxins
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
En Cartama me he criado,
nasçi en Granada primero,
mas fuy de Alora frontero,
y en Coyn enamorado.
Aunque en Granada nasçi,
y en Cartama me crié,
en Coyn tengo mi fe,
con la libertad que di,
alli biuo adonde muero,
y estoy do está mi cuydado,
y de Alora soy frontero,
y en Coyn enamorado.