Question 1

Which of the following cannot be found in plants?

Accepted Answer

A) Cholesterol 
B) Triglycerides 
C) Essential fatty acids 
D) Nonessential fatty acids 
A) Cholesterol 
B) Triglycerides 
C) Essential fatty acids 
D) Nonessential fatty acids

Question 2

Which of the following sources would yield the softest lipids at room temperature?

Accepted Answer

A) Lard 
B) Beef 
C) Pork 
D) Safflower 
A) Lard 
B) Beef 
C) Pork 
D) Safflower

Question 3

What term may be used to describe a substance that is hydrophobic?

Accepted Answer

A) Lipophilic 
B) Lipophobic 
C) Glycerophilic 
D) Glycerophobic 
A) Lipophilic 
B) Lipophobic 
C) Glycerophilic 
D) Glycerophobic

Question 4

Which one of the following compounds is missing 4 or more hydrogen atoms?

Accepted Answer

A) Monounsaturated fatty acid 
B) Polyunsaturated fatty acid 
C) Long-chain saturated fatty acid 
D) Short-chain saturated fatty acid 
A) Monounsaturated fatty acid 
B) Polyunsaturated fatty acid 
C) Long-chain saturated fatty acid 
D) Short-chain saturated fatty acid

Question 5

Which of the following lipids contain(s) saturated fat?

Accepted Answer

A) Butter only 
B) Soybean oil only 
C) Cottonseed oil only 
D) Butter, cottonseed oil, and soybean oil 
A) Butter only 
B) Soybean oil only 
C) Cottonseed oil only 
D) Butter, cottonseed oil, and soybean oil

Question 6

Which of the following foods contains cholesterol?

Accepted Answer

A) Corn 
B) Olives 
C) Roasted turkey 
D) Roasted peanuts 
A) Corn 
B) Olives 
C) Roasted turkey 
D) Roasted peanuts

Question 7

A major cause of rancidity of lipids in foods is exposure to

Accepted Answer

A) heat and oxygen. 
B) fluorescent lighting. 
C) freezer temperatures. 
D) enrichment additives. 
A) heat and oxygen. 
B) fluorescent lighting. 
C) freezer temperatures. 
D) enrichment additives.

Question 8

Which of the following is not a feature of the artificial fat replacer olestra?

Accepted Answer

A) It can be used in the frying of foods 
B) It leads to constipation in some individuals 
C) Its chemical structure is similar to a triglyceride 
D) It lowers absorption of vitamins A and K from foods 
A) It can be used in the frying of foods 
B) It leads to constipation in some individuals 
C) Its chemical structure is similar to a triglyceride 
D) It lowers absorption of vitamins A and K from foods

Question 9

In the digestion of fats, emulsifiers function as

Accepted Answer

A) enzymes. 
B) hormones. 
C) detergents. 
D) chylomicrons. 
A) enzymes. 
B) hormones. 
C) detergents. 
D) chylomicrons.

Question 10

Which of the following is a feature of butter and margarine?

Accepted Answer

A) Butter is a major source of trans fatty acids 
B) Butter contains more saturated fat and cholesterol than margarine does 
C) Margarine contains approximately half as much cholesterol as butter does 
D) Stick margarine contains half as much trans-fatty acids as soft margarine does 
A) Butter is a major source of trans fatty acids 
B) Butter contains more saturated fat and cholesterol than margarine does 
C) Margarine contains approximately half as much cholesterol as butter does 
D) Stick margarine contains half as much trans-fatty acids as soft margarine does

Question 11

All of the following compounds may be synthesized from cholesterol except

Accepted Answer

A) bile. 
B) glucose. 
C) vitamin D. 
D) sex hormones. 
A) bile. 
B) glucose. 
C) vitamin D. 
D) sex hormones.

Question 12

What type of fatty acid is found in high amounts in olive oil?

Accepted Answer

A) Saturated 
B) Monounsaturated 
C) Polyunsaturated 
D) Partially hydrogenated 
A) Saturated 
B) Monounsaturated 
C) Polyunsaturated 
D) Partially hydrogenated

Question 13

What is the simplest fatty acid found in the diet?

Accepted Answer

A) Oleic acid 
B) Acetic acid 
C) Linoleic acid 
D) Palmitic acid 
A) Oleic acid 
B) Acetic acid 
C) Linoleic acid 
D) Palmitic acid

Question 14

All of the following are rich sources of polyunsaturated fatty acids except

Accepted Answer

A) palm oil. 
B) fish oils. 
C) soybean oil. 
D) safflower oil. 
A) palm oil. 
B) fish oils. 
C) soybean oil. 
D) safflower oil.

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

Which of the following cannot be found in plants?

Which of the following sources would yield the softest lipids at room temperature?

What term may be used to describe a substance that is hydrophobic?

Which one of the following compounds is missing 4 or more hydrogen atoms?

Which of the following lipids contain(s) saturated fat?

Which of the following foods contains cholesterol?

A major cause of rancidity of lipids in foods is exposure to

Which of the following is not a feature of the artificial fat replacer olestra?

In the digestion of fats, emulsifiers function as

Which of the following is a feature of butter and margarine?

All of the following compounds may be synthesized from cholesterol except

What type of fatty acid is found in high amounts in olive oil?

What is the simplest fatty acid found in the diet?

All of the following are rich sources of polyunsaturated fatty acids except

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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