Chapter 5 quiz PDF

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Chapter 5 quiz for bpk 110...

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E. are converted into eicosanoids Responsesto questions are indicated by the symbol.

Sorry, that’s not correct. See the section called Lipid Functions. 1. What type of fatty acid is labeled C in the illustration? 4. Which of the following statements about cholesterol is FALSE? A. It is used to synthesize vitamin D. B. It is needed to make bile. C. It is an essential component of animal cell membranes. D. It is found in peanut butter, leafy green vegetables, and avocados. E. It is needed to make the hormones estrogen and testosterone.

Sorry, that’s not correct. See the section called Types of Lipids.

A. saturated B. monounsaturated C. omega-3 polyunsaturated D. omega-6 polyunsaturated

Sorry, that’s not correct. See the section called Types of Lipids.

2. Which one of the following is unlikely to occur after you eat a fatty meal? Fatty acids stored in adipose tissue are released into the blood and taken up by body cells as A. an energy source. B. The gallbladder releases bile into the small intestine.

5. Which two fatty acids are considered essential? A. saturated and unsaturated B. linoleic and α-linolenic C. stearic and palmitic D. EPA and DHA E. short and medium chain

Sorry, that’s not correct. See the section called Lipid Functions.

6. Use the graph to determine which of the following statements about dietary sources of fat is FALSE.

C. Micelles are formed in the small intestine. D. Pancreatic lipase releases fatty acids from triglycerides. E. The concentration of chylomicrons in the blood increases.

Sorry, that’s not correct. See the section called Lipid Functions.

3. Omega-3 fatty acids have a beneficial effect on blood lipid levels but also reduce the risk of cardiovascular diseases because they ____________. A. inhibit the absorption of cholesterol from the diet B. increase the formation of oxidized LDL cholesterol C. cause mutations in cellular DNA D. break downtransfatty acids

A. Canola oil is high in monounsaturated fat. B. Coconut oil is high in polyunsaturated fat.

C. Salmon is high in unsaturated fatty acids.

A. They are high in monounsaturated fat and omega-3 fatty acids.

D. Whole milk is high in saturated fat.

B. They are a good source of fiber and vegetable protein.

E. Stick margarine is a source oftransfatty acids.

C. They provide antioxidants. D. They contain plant sterols.

Sorry, that’s not correct. See the section called Types of Lipids.

E. All of these are correct. Sorry, that’s not correct. See the section called Meeting Lipid Needs.

7. Use the graph to determine which of the following is the best source of monounsaturated fatty acids and is also low in saturated fatty acids. 10. The transport of cholesterol to the liver for elimination is accomplished by _________. A. chylomicrons B. VLDLs C. HDLs D. LDLs

Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

A. corn oil B. whole milk C. olive oil

11. Which of the following statements abouttransfatty acids is FALSE? They have carbon–carbon double bonds, with the hydrogen atoms on the same side of the A. bond. B. They have straighter carbon chains than a correspondingcisfatty acid. C. They are formed during the hydrogenation of vegetable oils. D. High levels in the diet increase the risk of heart disease.

D. stick margarine E. ground beef

Section 5.2 Sorry, that’s not correct. See the section called Types of Lipids.

Sorry, that’s not correct. See the section called Types of Lipids. 12. What is the percentage of calories from saturated fat in this product? 8. Which one of the following is associated with an increased risk of developing heart disease? A. a high concentration of HDL in the blood B. daily exercise C. a high-fiber, low-fat diet D. a diet made up mostly of plant foods E. a high concentration of LDL in the blood Sorry, that’s not correct. See the section called Lipids in Health and Disease.

9. Which of the following contribute to the lower heart disease risk associated with eating nuts?

14. Which of the following statements about fat replacers is FALSE? A. Some fat replacers are made from carbohydrate. B. Some fat replacers are made from protein. C. Some fat replacers stimulate metabolism so the body burns off the extra calories. D. Some fat replacers are made from fats that cannot be absorbed.

Sorry, that’s not correct. See the section called Meeting Lipid Needs.

15. Identify the molecule in the animal cell membrane labeled A.

A. cholesterol A. 99% B. 8% C. 13.5% D. 17%

B. protein C. starch D. phospholipid Sorry, that’s not correct. See the section called Types of Lipids.

E. 24% Sorry, that’s not correct. See the section called Meeting Lipid Needs.

16. The structure of an unsaturated fatty acid: A. is one in which all the carbons are saturated with hydrogen atoms B. contains three fatty acids and one glycerol

13. Which one of the following statements about micelles is true? A. They help facilitate the absorption of lipids in the small intestine.

C. contains double bonds between carbons D. is made with interconnected rings of carbon

B. They help transport lipids in the bloodstream. C. They are essential in the diet. D. They break the bonds that hold fatty acids to glycerol.

Sorry, that’s not correct. See the section called Types of Lipids.

E. They are transformed into chylomicrons in the blood. Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

17. The mixture of fatty acids, triglycerides and bile are absorbed into the mucosal cells in the form of a: A. lipoprotein B. micelle

C. chylomicron

Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

D. protein Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

18. Linoleic acid and linolenic acid are known as __________ because the body cannot synthesize them. A. eicosanoids

22. Although some fat replacers pass through the gastrointestinal tract without being absorbed, they do not affect the absorption of fat-soluble vitamins. A. True B. False Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

B. trans-fatty acids C. cis-fatty acids D. essential fatty acids Sorry, that’s not correct. See the section called Lipid Functions.

19. Which blood lipoproteins, at increased levels, appear to increase the risk of plaque formation the most? A. LDL B. HDL C. VLDL

23. One method of determining if a fat is saturated or unsaturated is to observe if the fat is solid or liquid at room temperature. A. True B. False Sorry, that’s not correct. See the section called Types of Lipids.

24. The letter B in this diagram represents a fatty acid molecule.

D. chylomicrons Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

20. What unique physical property of phospholipids makes them different from other types of lipids? A. they can act as hormones B. they contain both saturated and unsaturated bonds C. they are found only in animal products D. they dissolve in both fat and water

A. True B. False

Sorry, that’s not correct. See the section called Types of Lipids. Sorry, that’s not correct. See the section called Types of Lipids. 21. Which lipoprotein has the highest content of protein? A. VLDL B. LDL C. HDL D. chylomicron

25. Which of the following describes the fatty acid depicted in this diagram?

A. saturated B. trans fat C. polyunsaturated

D. gall bladder

Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

D. monounsaturated Sorry, that’s not correct. See the section called Types of Lipids.

26. The process whereby hydrogen atoms are added to carbon-carbon double bonds making them more saturated is called: A. esterification B. pasteurization C. oxidation

29. Lipoproteins that transport cholesterol to cells are called __________ and lipoproteins that pick up cholesterol from cells are called ____________. A. VLDL, LDL B. LDL, HDL C. HDL, LDL, D. HDL, VLDL

Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

D. hydrogenation Sorry, that’s not correct. See the section called Types of Lipids.

27. Identify the molecule in this diagram of a lipid labeled C:

30. The typical U.S. diet contains a higher ratio of omega-6 to omega-3 fatty acids than is optimal for health. A. True B. False

Sorry, that’s not correct. See the section called Lipid Functions.

31. Good sources of omega-3 fatty acids include all of the following EXCEPT: A. walnuts B. salmon C. tilapia D. flaxseed A. phosphate group

Sorry, that’s not correct. See the section called Types of Lipids.

B. fatty acid C. glycerol D. carboxyl group

Sorry, that’s not correct. See the section called Types of Lipids.

28. The majority of fat digestion and absorption occurs in the: A. small intestine B. stomach C. large intestine

32. As indicated in this diagram, inflammation that occurs in response to an injury to the artery wall precipitates in the development of _________, which can lead to a heart attack or stroke.

Sorry, that’s not correct. See the section called Fats in Our Food.

36. Which of the following foods is a good source of omega-3 fatty acids? A. safflower oil B. walnuts C. egg yolks D. coconut oil

A. LDL B. macrophage

Sorry, that’s not correct. See the section called Types of Lipids.

C. HDL D. plaque Sorry, that’s not correct. See the section called Lipids in Health and Disease.

37. Which of the following statements about essential fatty acids is FALSE? A. when dietary intake of essential fats is low, production of nonessential fats increase B. essential fatty acids must be obtained through the diet C. the body cannot synthesize fats that have a double bond at the omega-6 position D. the body cannot synthesize fats that have a double bond at the omega-3 position

33. Children over the age of 3 should have a diet consisting of no more than 35% calories from fat. A. True

Sorry, that’s not correct. See the section called Lipid Functions.

B. False Sorry, that’s not correct. See the section called Meeting Lipid Needs.

38. Which of the following correctly describes the function of chylomicrons? A. they transport and deliver cholesterol to body cells B. they transport and deliver triglycerides to body cells

34. Which of the following is not a quality that fat adds to foods? A. texture B. aroma C. protein

C. they return cholesterol to the liver for reuse D. they return triglycerides to the liver for elimination

Sorry, that’s not correct. See the section called Absorbing and Transporting Lipids.

D. flavor Sorry, that’s not correct. See the section called Fats in Our Food.

35. Which of the following statements about the fat intake of Americans between 1970 and the present is true? A. the sources of fat in our diets have not changed B. the types of fat and number of fat grams consumed daily has decreased

39. Which of the following statements about the function of lipids in the body is FALSE? A. cholesterol is used to make steroid hormones B. triglycerides serve as a concentrated source of energy C. fat is necessary to absorb water-soluble vitamins D. adipose tissue provides a cushion for our organs Sorry, that’s not correct. See the section called Lipid Functions.

C. the types of fat and number of fat grams consumed daily has increased D. the types of fat and number of fat grams consumed daily has stayed about the same 40. Which of the following statements about the metabolism of fat for energy is FALSE?

A. the glycerol portion of the fatty acid can be used to generate ATP B. if oxygen is available the carbon-chains of fatty acids can be used to generate ATP C. if oxygen is not available the carbon-chains of fatty acids will be used to make ketones

Sorry, that’s not correct. See the section called Lipids in Health and Disease.

D. if carbohydrate is not available the carbon-chains will be used to make ketones Sorry, that’s not correct. See the section called Lipid Functions.

45. Which of the following foods does not contain cholesterol? A. peanut butter B. eggs

41. Which of the following correctly describes fat storage and retrieval? A. calories eaten in excess are transported to adipose tissue in LDL molecules B. triglycerides are retrieved from adipose tissue when blood glucose levels drop

C. whole milk D. ground beef

Sorry, that’s not correct. See the section called Meeting Lipid Needs.

C. excess calories eaten as carbohydrate are converted directly into triglycerides D. new fat cells can be made when existing cells reach their maximum size Sorry, that’s not correct. See the section called Lipid Functions.

46. Which of the following correctly describes ground beef that is labeled 85% lean? A. fat contributes 15% of the calories in the meat B. fat contributes 63% of the calories in the meat C. “percent lean” and “lean” are interchangeable terms

42. Which of the following statements about essential fatty acid deficiency is FALSE? A. it is common in infants and children consuming low-carbohydrate diets B. it results in liver abnormalities C. it is a result of a low intake of linoleic acid and a-linoleic acid D. it is characterized by scaly, dry skin Sorry, that’s not correct. See the section called Lipid Functions.

43. Which of the following is not considered a primary risk factor for heart disease? A. diabetes B. age C. high blood pressure D. obesity

Sorry, that’s not correct. See the section called Lipids in Health and Disease.

44. Which of the following is the primary cause of obesity? A. the fat content of the U.S. diet B. exceeding saturated fat recommendations C. lack of exercise D. energy intake in excess of energy expenditure

D. there are 15 grams of fat per 200 grams of raw hamburger Sorry, that’s not correct. See the section called Meeting Lipid Needs....