Question 1

MATCHING
-An 18-carbon polyunsaturated fatty acid with two double bonds

Accepted Answer

A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein 
A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein

Question 2

Which statement accurately describes lecithin?

Accepted Answer

A)  It is the best-known sterol. 
B)  It is similar to triglycerides, but contains four fatty acids. 
C)  Each attachment site is occupied by a phosphate group and a molecule of choline. 
D)  It is soluble in fat, but not in water. 
E)  It is used as an emulsifier by the food industry. 
A)  It is the best-known sterol. 
B)  It is similar to triglycerides, but contains four fatty acids. 
C)  Each attachment site is occupied by a phosphate group and a molecule of choline. 
D)  It is soluble in fat, but not in water. 
E)  It is used as an emulsifier by the food industry.

Question 3

Which statement about the health effects of lipids is FALSE?

Accepted Answer

A)  Heart disease is the number one killer of adults in the U.S. 
B)  Smoking and alcohol consumption are stronger risk factors for cancer than is dietary fat. 
C)  There is no clear relationship between dietary cholesterol and heart disease. 
D)  Fat from milk or fish has not been implicated in cancer risk. 
E)  Choosing fat-free foods is an effective strategy in cutting kcalories. 
A)  Heart disease is the number one killer of adults in the U.S. 
B)  Smoking and alcohol consumption are stronger risk factors for cancer than is dietary fat. 
C)  There is no clear relationship between dietary cholesterol and heart disease. 
D)  Fat from milk or fish has not been implicated in cancer risk. 
E)  Choosing fat-free foods is an effective strategy in cutting kcalories.

Question 4

An alcohol composed of a three-carbon chain,which can serve as the backbone for a triglyceride,is called ________.

Accepted Answer

The answer of An alcohol composed of a three-carbon chain,which...

Question 5

MATCHING
-Common source of trans-fatty acids

Accepted Answer

A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein 
A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein

Question 6

Phospholipids and sterols make up about ________ of the lipids in the diet.

Accepted Answer

A)  5% 
B)  15% 
C)  25% 
D)  45% 
E)  50% 
A)  5% 
B)  15% 
C)  25% 
D)  45% 
E)  50%

Question 7

MATCHING
-Responsible for most of the hydrolysis of triglycerides

Accepted Answer

A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein 
A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein

Question 8

MATCHING
-The lipoprotein that primarily transports triglycerides from liver to other tissues

Accepted Answer

A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein 
A) Liver 
B) Trout 
C) Micelle 
D) Eicosanoids 
E) Choline
F)Mayonnaise
G)Olive oil
H)Yeast
I)Small intestine
J)Canola oil
K)Linoleic acid
L)Stearic acid
M)Cholesterol
N)Doughnuts
O)Point of saturation
P)Chylomicron
Q)Linolenic acid
R)Gastric lipase
S)High-density lipoprotein
T)Very low-density lipoprotein

Question 9

Which of the following is a potentially harmful lipid?

Accepted Answer

A)  Walnuts 
B)  Yeast 
C)  Nondairy coffee creamer 
D)  Olive oil-based vinaigrette 
E)  Natural peanut butter 
A)  Walnuts 
B)  Yeast 
C)  Nondairy coffee creamer 
D)  Olive oil-based vinaigrette 
E)  Natural peanut butter

Question 10

Which of the following defines the term "conjugated linoleic acid"?

Accepted Answer

A)  A type of cis-fatty acid 
B)  A triglyceride with a phosphate group 
C)  A fatty acid with the chemical make-up of linoleic acid but with a different configuration 
D)  A food additive that preserves or delays rancidity of fats in foods 
E)  A nitrogen-containing compound found in foods and made in the body from the amino acid methionine 
A)  A type of cis-fatty acid 
B)  A triglyceride with a phosphate group 
C)  A fatty acid with the chemical make-up of linoleic acid but with a different configuration 
D)  A food additive that preserves or delays rancidity of fats in foods 
E)  A nitrogen-containing compound found in foods and made in the body from the amino acid methionine

Question 11

The emulsification of fat by bile is often compared to ________.

Accepted Answer

A)  the evaporation of alcohol when cooking 
B)  a detergent removing grease spots from clothes 
C)  driving a car on the highway 
D)  a dog wagging its tail 
E)  flossing one's teeth 
A)  the evaporation of alcohol when cooking 
B)  a detergent removing grease spots from clothes 
C)  driving a car on the highway 
D)  a dog wagging its tail 
E)  flossing one's teeth

MATCHING -An 18-carbon polyunsaturated fatty acid with two double bonds

Which statement accurately describes lecithin?

Which statement about the health effects of lipids is FALSE?

An alcohol composed of a three-carbon chain,which can serve as the backbone for a triglyceride,is called ________.

MATCHING -Common source of trans-fatty acids

Phospholipids and sterols make up about ________ of the lipids in the diet.

MATCHING -Responsible for most of the hydrolysis of triglycerides

MATCHING -The lipoprotein that primarily transports triglycerides from liver to other tissues

Which of the following is a potentially harmful lipid?

Which of the following defines the term "conjugated linoleic acid"?

The emulsification of fat by bile is often compared to ________.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Carbohydrates: Sugars,Starches and Fibers

Protein: Amino Acids

Energy Metabolism

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

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 5: The Lipids: Triglycerides,Phospholipids and Sterols

MATCHING -An 18-carbon polyunsaturated fatty acid with two double bonds

Which statement accurately describes lecithin?

Which statement about the health effects of lipids is FALSE?

An alcohol composed of a three-carbon chain,which can serve as the backbone for a triglyceride,is called ________.

MATCHING -Common source of trans-fatty acids

Phospholipids and sterols make up about ________ of the lipids in the diet.

MATCHING -Responsible for most of the hydrolysis of triglycerides

MATCHING -The lipoprotein that primarily transports triglycerides from liver to other tissues

Which of the following is a potentially harmful lipid?

Which of the following defines the term "conjugated linoleic acid"?

The emulsification of fat by bile is often compared to ________.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Carbohydrates: Sugars,Starches and Fibers

Protein: Amino Acids

Energy Metabolism

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

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters