Question 1

One of the functions of essential fatty acids is to:

Accepted Answer

A)  improve skin integrity. 
B)  control lipid digestion. 
C)  reduce blood clotting time. 
D)  form chylomicrons. 
A)  improve skin integrity. 
B)  control lipid digestion. 
C)  reduce blood clotting time. 
D)  form chylomicrons.

Question 2

When two or more double bonds in a fatty acid remain unfilled, the resulting fatty acid is classified as:

Accepted Answer

A)  monounsaturated. 
B)  polyunsaturated. 
C)  essential. 
D)  saturated. 
A)  monounsaturated. 
B)  polyunsaturated. 
C)  essential. 
D)  saturated.

Question 3

Fatty acids are the preferred energy source for the:

Accepted Answer

A)  brain. 
B)  muscles. 
C)  heart. 
D)  lungs. 
A)  brain. 
B)  muscles. 
C)  heart. 
D)  lungs.

Question 4

A high blood cholesterol level appears to be associated with the development of:

Accepted Answer

A)  chronic kidney disease. 
B)  coronary heart disease. 
C)  Alzheimer's disease. 
D)  Addison's disease. 
A)  chronic kidney disease. 
B)  coronary heart disease. 
C)  Alzheimer's disease. 
D)  Addison's disease.

Question 5

The lipoprotein that increases the risk of cardiovascular disease is:

Accepted Answer

A)  low-density lipoprotein (LDL). 
B)  high-density lipoprotein (HDL). 
C)  very low-density lipoprotein (VLDL). 
D)  chylomicrons. 
A)  low-density lipoprotein (LDL). 
B)  high-density lipoprotein (HDL). 
C)  very low-density lipoprotein (VLDL). 
D)  chylomicrons.

Question 6

Liquid oils can be changed to a solid fat by a process called:

Accepted Answer

A)  emulsification. 
B)  hydrogenation. 
C)  homogenization. 
D)  oxidation. 
A)  emulsification. 
B)  hydrogenation. 
C)  homogenization. 
D)  oxidation.

Question 7

The greatest number of kcalories would be provided by eating 30 g of:

Accepted Answer

A)  carbohydrates. 
B)  fat. 
C)  protein. 
D)  micronutrients. 
A)  carbohydrates. 
B)  fat. 
C)  protein. 
D)  micronutrients.

Question 8

The digestive enzyme lecithinase acts in the small intestine to digest:

Accepted Answer

A)  cholesterol. 
B)  lipids. 
C)  fatty acids. 
D)  lecithin. 
A)  cholesterol. 
B)  lipids. 
C)  fatty acids. 
D)  lecithin.

Question 9

Lipids are carried in the bloodstream in:

Accepted Answer

A)  micelles. 
B)  glycolipids. 
C)  lecithin. 
D)  lipoproteins. 
A)  micelles. 
B)  glycolipids. 
C)  lecithin. 
D)  lipoproteins.

Question 10

A chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the:

Accepted Answer

A)  arrangement of carbon molecules. 
B)  number of oxygen molecules. 
C)  food source. 
D)  number of double bonds. 
A)  arrangement of carbon molecules. 
B)  number of oxygen molecules. 
C)  food source. 
D)  number of double bonds.

Question 11

The major portion of the chemical digestion of lipids occurs in the:

Accepted Answer

A)  mouth. 
B)  stomach. 
C)  small intestine. 
D)  large intestine. 
A)  mouth. 
B)  stomach. 
C)  small intestine. 
D)  large intestine.

Question 12

The number of kilocalories (kcalories or kcal) provided by 35 g of fat is:

Accepted Answer

A)  140. 
B)  245. 
C)  315. 
D)  360. 
A)  140. 
B)  245. 
C)  315. 
D)  360.

Question 13

A characteristic of saturated fats is that they are:

Accepted Answer

A)  mostly found in animal products. 
B)  liquid at room temperature. 
C)  composed of many double bonds. 
D)  found primarily in vegetable products. 
A)  mostly found in animal products. 
B)  liquid at room temperature. 
C)  composed of many double bonds. 
D)  found primarily in vegetable products.

Question 14

The lipoprotein that helps slow the progression of atherosclerosis is:

Accepted Answer

A)  very-low-density lipoprotein (VLDL). 
B)  low-density lipoprotein (LDL). 
C)  chylomicron. 
D)  high-density lipoprotein (HDL). 
A)  very-low-density lipoprotein (VLDL). 
B)  low-density lipoprotein (LDL). 
C)  chylomicron. 
D)  high-density lipoprotein (HDL).

Question 15

The chain length of fatty acids that are most water soluble and most easily absorbed into the bloodstream is:

Accepted Answer

A)  very long. 
B)  long. 
C)  medium. 
D)  short. 
A)  very long. 
B)  long. 
C)  medium. 
D)  short.

Question 16

Most fat replacers are made from:

Accepted Answer

A)  proteins. 
B)  carbohydrates. 
C)  cholesterol. 
D)  monoglycerides. 
A)  proteins. 
B)  carbohydrates. 
C)  cholesterol. 
D)  monoglycerides.

Question 17

Diets that contain less than 10% of kcalories as fat are not recommended because:

Accepted Answer

A)  intake of carbohydrates would be too high. 
B)  this would require excessive use of fat replacers. 
C)  the diet would not provide satiety. 
D)  intake of essential fatty acids would be too low. 
A)  intake of carbohydrates would be too high. 
B)  this would require excessive use of fat replacers. 
C)  the diet would not provide satiety. 
D)  intake of essential fatty acids would be too low.

Question 18

The endogenous supply of cholesterol is synthesized mainly in the:

Accepted Answer

A)  large intestine. 
B)  liver. 
C)  muscles. 
D)  pancreas. 
A)  large intestine. 
B)  liver. 
C)  muscles. 
D)  pancreas.

Question 19

The n-3 fatty acids are of current interest because of their relation to prevention of:

Accepted Answer

A)  liver disease. 
B)  respiratory infections. 
C)  cardiovascular disease. 
D)  urinary tract infections. 
A)  liver disease. 
B)  respiratory infections. 
C)  cardiovascular disease. 
D)  urinary tract infections.

Question 20

The lipoprotein that carries fat from a meal just consumed to the liver is:

Accepted Answer

A)  very low-density lipoprotein (VLDL). 
B)  low-density lipoprotein (LDL). 
C)  chylomicrons. 
D)  high-density lipoprotein (HDL). 
A)  very low-density lipoprotein (VLDL). 
B)  low-density lipoprotein (LDL). 
C)  chylomicrons. 
D)  high-density lipoprotein (HDL).

Exam 4: Lipids

One of the functions of essential fatty acids is to:

When two or more double bonds in a fatty acid remain unfilled, the resulting fatty acid is classified as:

Fatty acids are the preferred energy source for the:

A high blood cholesterol level appears to be associated with the development of:

The lipoprotein that increases the risk of cardiovascular disease is:

Liquid oils can be changed to a solid fat by a process called:

The greatest number of kcalories would be provided by eating 30 g of:

The digestive enzyme lecithinase acts in the small intestine to digest:

Lipids are carried in the bloodstream in:

A chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the:

The major portion of the chemical digestion of lipids occurs in the:

The number of kilocalories (kcalories or kcal) provided by 35 g of fat is:

A characteristic of saturated fats is that they are:

The lipoprotein that helps slow the progression of atherosclerosis is:

The chain length of fatty acids that are most water soluble and most easily absorbed into the bloodstream is:

Most fat replacers are made from:

Diets that contain less than 10% of kcalories as fat are not recommended because:

The endogenous supply of cholesterol is synthesized mainly in the:

The n-3 fatty acids are of current interest because of their relation to prevention of:

The lipoprotein that carries fat from a meal just consumed to the liver is:

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