Question 1

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Accepted Answer

A)  Lard
B)  Peanut oil
C)  Soybean oil
D)  Coconut oilE) C) and D)
F) None of the above

Question 2

A food that represents a visible fat would be

Accepted Answer

A)  nuts.
B)  butter.
C)  avocados.
D)  chocolate.E) B) and C)
F) A) and D)

Question 3

Each of the following is known to be linked to excessive intake of fats except

Accepted Answer

A)  cancer.
B)  obesity.
C)  heart disease.
D)  lactose intolerance.E) All of the above
F) A) and B)

Question 4

What is a conjugated linoleic acid?

Accepted Answer

A)  A type of cis-fatty acid
B)  A partially hydrogenated omega-6 lipid
C)  A fatty acid with the chemical make-up of linoleic acid but with a different configuration
D)  A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tractE) C) and D)
F) B) and C)

Question 5

Which of the following is a common source of medium-chain fatty acids?

Accepted Answer

A)  Fish oils
B)  Beef products
C)  Vegetable oils
D)  Dairy productsE) B) and C)
F) All of the above

Question 6

Which of the following is not a feature of lecithin?

Accepted Answer

A)  Widespread in foods
B)  Found in cell membranes
C)  Manufactured by the body
D)  Dietary supplements inhibit fat absorptionE) A) and C)
F) B) and D)

Question 7

What type of compound is lecithin?

Accepted Answer

A)  Bile salt
B)  Glycolipid
C)  Lipoprotein
D)  PhospholipidE) A) and B)
F) All of the above

Question 8

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more

Accepted Answer

A)  dairy.
B)  olive oil.
C)  fatty fish.
D)  grass-fed livestock.E) B) and D)
F) All of the above

Question 9

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed

Accepted Answer

A)  eicosanoids.
B)  linolenic acid.
C)  docosahexaenoic acid.
D)  eicosapentaenoic acid.E) All of the above
F) None of the above

Question 10

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Accepted Answer

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 turnoverE) C) and D)
F) A) and B)

Question 11

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

Accepted Answer

A)  Chain length
B)  Number of double bonds
C)  Position of first saturated bond
D)  Size of adjacent fatty acids on the triglyceride moleculeE) B) and C)
F) A) and B)

Question 12

In which form are most dietary lipids found?

Accepted Answer

A)  Sterols
B)  Glycerols
C)  Triglycerides
D)  MonoglyceridesE) C) and D)
F) A) and B)

Question 13

Which of the following is a common dietary saturated fatty acid?

Accepted Answer

A)  Oleic acid
B)  Stearic acid
C)  Linolenic acid
D)  Arachidonic acidE) None of the above
F) B) and D)

Question 14

An important function of fat in the body is to

Accepted Answer

A)  build muscle tissue.
B)  regulate blood glucose levels.
C)  protect vital organs against shock.
D)  provide precursors for glucose synthesis.E) B) and D)
F) A) and B)

Question 15

You and your friend John are planning a college graduation party and you want to include healthy snack alternatives.You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips.John says he has heard about the fat replacer olestra in the potato chips and asks you how it works.You reply that olestra

Accepted Answer

A)  slows the pancreas's release of lipase enzyme.
B)  consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips.
C)  contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed.
D)  is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.E) A) and B)
F) A) and C)

Question 16

Which of the following is not a common dietary source of trans fats?

Accepted Answer

A)  Fried foods
B)  Whole milk
C)  Nondairy creamers
D)  Microwave popcornE) None of the above
F) C) and D)

Question 17

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

Accepted Answer

A)  micelles.
B)  chylomicrons.
C)  low-density lipoproteins.
D)  very-low-density lipoproteins.E) A) and B)
F) A) and C)

Question 18

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Accepted Answer

A)  Liver
B)  Adipose
C)  Arterial walls
D)  Skeletal muscleE) A) and B)
F) A) and D)

Question 19

Which of the following is characteristic of the lipase enzymes?

Accepted Answer

A)  Gastric lipase plays a significant role in fat digestion in adults
B)  Intestinal mucosal lipase is responsible for most dietary fat digestion
C)  Salivary gland lipase (lingual lipase)  plays an active role in fat digestion in infants
D)  Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acidsE) A) and C)
F) C) and D)

Question 20

Which of the following is the most desirable quality that fat adds to foods?

Accepted Answer

A)  Color
B)  Sweetness
C)  Palatability
D)  HydrogenationE) A) and B)
F) A) and D)

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

Correct Answer
verified

Which of the following is not a feature of lecithin?

Correct Answer
verified

Which of the following is the most desirable quality that fat adds to foods?

Correct Answer
verified

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more

Correct Answer
verified

Which of the following is a common source of medium-chain fatty acids?

Correct Answer
verified

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Correct Answer
verified

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Correct Answer
verified

In which form are most dietary lipids found?

Correct Answer
verified

What is a conjugated linoleic acid?

Correct Answer
verified

What type of compound is lecithin?

Correct Answer
verified

Which of the following is a common dietary saturated fatty acid?

Correct Answer
verified

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

Correct Answer
verified

Which of the following is characteristic of the lipase enzymes?

Correct Answer
verified

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed

Correct Answer
verified

Which of the following is not a common dietary source of trans fats?

Correct Answer
verified

Correct Answer
verified

A food that represents a visible fat would be

Correct Answer
verified

An important function of fat in the body is to

Correct Answer
verified

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Correct Answer
verified

Each of the following is known to be linked to excessive intake of fats except

Correct Answer
verified

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

Correct AnswerverifiedShow Answer

Which of the following is not a feature of lecithin?

Correct AnswerverifiedShow Answer

Which of the following is the most desirable quality that fat adds to foods?

Correct AnswerverifiedShow Answer

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more

Correct AnswerverifiedShow Answer

Which of the following is a common source of medium-chain fatty acids?

Correct AnswerverifiedShow Answer

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Correct AnswerverifiedShow Answer

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Correct AnswerverifiedShow Answer

In which form are most dietary lipids found?

Correct AnswerverifiedShow Answer

What is a conjugated linoleic acid?

Correct AnswerverifiedShow Answer

What type of compound is lecithin?

Correct AnswerverifiedShow Answer

Which of the following is a common dietary saturated fatty acid?

Correct AnswerverifiedShow Answer

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

Correct AnswerverifiedShow Answer

Which of the following is characteristic of the lipase enzymes?

Correct AnswerverifiedShow Answer

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed

Correct AnswerverifiedShow Answer

Which of the following is not a common dietary source of trans fats?

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

A food that represents a visible fat would be

Correct AnswerverifiedShow Answer

An important function of fat in the body is to

Correct AnswerverifiedShow Answer

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Correct AnswerverifiedShow Answer

Each of the following is known to be linked to excessive intake of fats except

Correct AnswerverifiedShow Answer

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