Question 1

Which is a characteristic of chylomicrons?

Accepted Answer

A) They transport lipids from the mucosal cells of the small intestine to other body cells. 
B) They are absorbed into the lymphatic system. 
C) Thay are formed by the intestinal mucosal cell. 
D) All of the above answer choices are correct. 
A) They transport lipids from the mucosal cells of the small intestine to other body cells. 
B) They are absorbed into the lymphatic system. 
C) Thay are formed by the intestinal mucosal cell. 
D) All of the above answer choices are correct.

Question 2

Which of the following is needed for cells to take up low-density lipoproteins?

Accepted Answer

A) lipoprotein lipase 
B) homocysteine 
C) LDL receptors 
D) insulin 
A) lipoprotein lipase 
B) homocysteine 
C) LDL receptors 
D) insulin

Question 3

Why are concerns expressed about the use of tropical oils in the food supply?

Accepted Answer

A) They are high in saturated fats. 
B) They are high in trans fat. 
C) They are resistant to rancidity. 
D) They shorten shelf life. 
A) They are high in saturated fats. 
B) They are high in trans fat. 
C) They are resistant to rancidity. 
D) They shorten shelf life.

Question 4

What is typically attached to the glycerol molecule in phospholipids?

Accepted Answer

A) 3 fatty acids. 
B) 3 amino acids. 
C) 2 fatty acids and a phosphate group. 
D) cholesterol. 
A) 3 fatty acids. 
B) 3 amino acids. 
C) 2 fatty acids and a phosphate group. 
D) cholesterol.

Question 5

Which of the following health problems can increase a person's risk of developing heart disease?

Accepted Answer

A) diabetes 
B) high blood pressure 
C) obesity 
D) All of the above answer choices are correct. 
A) diabetes 
B) high blood pressure 
C) obesity 
D) All of the above answer choices are correct.

Question 6

Explain the function of pancreatic lipase,lipoprotein lipase,and hormone sensitive lipase.

Accepted Answer

Pancreatic Lipase - breaks down triglyce

Question 7

Which of the following is a good source of omega-3 and omega-6 fatty acids?

Accepted Answer

A) walnuts 
B) coconut oil 
C) beef 
D) milk 
A) walnuts 
B) coconut oil 
C) beef 
D) milk

Question 8

Which word best describes a fatty acid that CANNOT be synthesized in the body?

Accepted Answer

A) precursor 
B) beneficial 
C) essential 
D) nonessential 
A) precursor 
B) beneficial 
C) essential 
D) nonessential

Question 9

Which of the following organs produce(s)the enzyme lipase,needed for triglyceride digestion?

Accepted Answer

A) stomach 
B) pancreas 
C) mouth 
D) All of the above answer choices are correct. 
A) stomach 
B) pancreas 
C) mouth 
D) All of the above answer choices are correct.

Question 10

What is the primary function of lipoprotein lipase?

Accepted Answer

A) To convert nonessential fatty acids into essential fatty acids. 
B) To transport lipids through the bloodstream. 
C) To convert cis fatty acids into trans fatty acids. 
D) To break down triglycerides into fatty acids and glycerol to allow entry into surrounding cells. 
A) To convert nonessential fatty acids into essential fatty acids. 
B) To transport lipids through the bloodstream. 
C) To convert cis fatty acids into trans fatty acids. 
D) To break down triglycerides into fatty acids and glycerol to allow entry into surrounding cells.

Question 11

Extra lean ground beef contains no more than 7.5% fat by weight.What does this mean?

Accepted Answer

A) 7.5% of kcalories in extra lean beef comes from fat. 
B) 7.5% of the fat in extra lean beef is saturated. 
C) There are 7.5 g of fat in a 100 g serving of extra lean beef. 
D) There are 7.5 g of fat in a Canada Food Guide serving (75g)of extra lean beef. 
A) 7.5% of kcalories in extra lean beef comes from fat. 
B) 7.5% of the fat in extra lean beef is saturated. 
C) There are 7.5 g of fat in a 100 g serving of extra lean beef. 
D) There are 7.5 g of fat in a Canada Food Guide serving (75g)of extra lean beef.

Question 12

In addition to the number of carbons in their carbon chain,what is another way to commonly distinguish between different unsaturated fatty acids?

Accepted Answer

A) by ratio of carbon to hydrogen atoms in the chain. 
B) solubility in oil 
C) the types and locations of bonds between the carbons. 
D) the number of acid groups in the fatty acid chain. 
A) by ratio of carbon to hydrogen atoms in the chain. 
B) solubility in oil 
C) the types and locations of bonds between the carbons. 
D) the number of acid groups in the fatty acid chain.

Question 13

How do unsaturated fatty acids differ from saturated fatty acids?

Accepted Answer

Saturated fats have the maximum amount o

Question 14

"A product that consists of millions of microscopic balls that slide over each other to give the creamy texture of fats." What is being described?

Accepted Answer

A) a carbohydrate fat replacer 
B) a protein fat replacer. 
C) mucilage. 
D) olestra. 
A) a carbohydrate fat replacer 
B) a protein fat replacer. 
C) mucilage. 
D) olestra.

Question 15

Which factor promotes the formation of ketone bodies?

Accepted Answer

A) Oxaloacetate,a compound which prevents acetyl CoA from entering the citric acid cycle. 
B) Glucose,a compound which promotes the entry of acetyl CoA into the citric acid cycle. 
C) The absence of oxaloacetate,an absence which prevents acetyl CoA from entering the citric acid cycle. 
D) The absence of free fatty acids from adipose tissue. 
A) Oxaloacetate,a compound which prevents acetyl CoA from entering the citric acid cycle. 
B) Glucose,a compound which promotes the entry of acetyl CoA into the citric acid cycle. 
C) The absence of oxaloacetate,an absence which prevents acetyl CoA from entering the citric acid cycle. 
D) The absence of free fatty acids from adipose tissue.

Question 16

Consider the results of a meta-analysis on the relationship between fish and death from cardiovascular disease.Which result is consistent with the current scientific research?

Accepted Answer

A) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.98
Difference between two groups is not statistically significant 
B) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.6
Difference between two groups is statistically significant 
C) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.04
Difference between two groups is not statistically significant 
D) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.75
Difference between two groups is statistically significant 
A) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.98
Difference between two groups is not statistically significant 
B) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.6
Difference between two groups is statistically significant 
C) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 1.04
Difference between two groups is not statistically significant 
D) Fish consumption: less than once a month Relative risk = 1 Fish consumption: 4 times a week: Relative risk = 0.75
Difference between two groups is statistically significant

Question 17

Which fatty acids are NOT synthesized by the body?

Accepted Answer

A) Cis 
B) Saturated 
C) Short chain 
D) Essential 
A) Cis 
B) Saturated 
C) Short chain 
D) Essential

Question 18

How does insulin influence lipid metabolism,in the fasting state?

Accepted Answer

A) The absence of insulin promotes the release of free fatty acids from adipose tissue and their uptake by muscle. 
B) The absence of insulin promotes the release of free fatty acids from adipose tissue and the synthesis of glycogen in the liver. 
C) The presence of insulin stimulates the activity of lipoprotein lipase which in turn promotes the release of free fatty acids from adipose tissue. 
D) The presence of insulin stimulates the activity of hormone-sensitive lipase which in turn promotes the release of free fatty acids from adipose tissue. 
A) The absence of insulin promotes the release of free fatty acids from adipose tissue and their uptake by muscle. 
B) The absence of insulin promotes the release of free fatty acids from adipose tissue and the synthesis of glycogen in the liver. 
C) The presence of insulin stimulates the activity of lipoprotein lipase which in turn promotes the release of free fatty acids from adipose tissue. 
D) The presence of insulin stimulates the activity of hormone-sensitive lipase which in turn promotes the release of free fatty acids from adipose tissue.

Question 19

What is the effect of high levels of HDLs in the blood?

Accepted Answer

A) improved immune function. 
B) reduced risk of heart disease. 
C) increased risk of colon cancer. 
D) increased risk of breast and prostate cancer. 
A) improved immune function. 
B) reduced risk of heart disease. 
C) increased risk of colon cancer. 
D) increased risk of breast and prostate cancer.

Question 20

Which of the following foods account for substantial fat intake in the Canadian diet?

Accepted Answer

A) hamburgers and hot dogs 
B) sushi 
C) salad and salad dressing 
D) fruit smoothies 
A) hamburgers and hot dogs 
B) sushi 
C) salad and salad dressing 
D) fruit smoothies

Exam 5: Lipids

Which is a characteristic of chylomicrons?

Which of the following is needed for cells to take up low-density lipoproteins?

Why are concerns expressed about the use of tropical oils in the food supply?

What is typically attached to the glycerol molecule in phospholipids?

Which of the following health problems can increase a person's risk of developing heart disease?

Explain the function of pancreatic lipase,lipoprotein lipase,and hormone sensitive lipase.

Which of the following is a good source of omega-3 and omega-6 fatty acids?

Which word best describes a fatty acid that CANNOT be synthesized in the body?

Which of the following organs produce(s)the enzyme lipase,needed for triglyceride digestion?

What is the primary function of lipoprotein lipase?

Extra lean ground beef contains no more than 7.5% fat by weight.What does this mean?

In addition to the number of carbons in their carbon chain,what is another way to commonly distinguish between different unsaturated fatty acids?

How do unsaturated fatty acids differ from saturated fatty acids?

"A product that consists of millions of microscopic balls that slide over each other to give the creamy texture of fats." What is being described?

Which factor promotes the formation of ketone bodies?

Consider the results of a meta-analysis on the relationship between fish and death from cardiovascular disease.Which result is consistent with the current scientific research?

Which fatty acids are NOT synthesized by the body?

How does insulin influence lipid metabolism,in the fasting state?

What is the effect of high levels of HDLs in the blood?

Which of the following foods account for substantial fat intake in the Canadian diet?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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