Question 1

If you were to analyze the composition of adipose tissue,you would likely find an abundance of:

Accepted Answer

A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol. 
A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol.

Question 2

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

Accepted Answer

Pancreatic lipase breaks down triglyceri

Question 3

A fatty acid with only single bonds between carbon atoms is called a(n)________ fatty acid.

Accepted Answer

A) saturated 
B) unsaturated 
C) hydrophobic 
D) hydrophilic 
A) saturated 
B) unsaturated 
C) hydrophobic 
D) hydrophilic

Question 4

Bile,vitamin D,and some hormones such as testosterone and estrogen are derived from:

Accepted Answer

A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids. 
A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids.

Question 5

Trans fatty acids are most abundant in foods that contain:

Accepted Answer

A) animal products. 
B) tropical oils. 
C) partially hydrogenated oils. 
D) omega-3 and omega-6 fatty acids. 
A) animal products. 
B) tropical oils. 
C) partially hydrogenated oils. 
D) omega-3 and omega-6 fatty acids.

Question 6

All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.

Accepted Answer

A) oats 
B) flaxseed 
C) nuts 
D) margarine containing partially hydrogenated vegetable oils 
A) oats 
B) flaxseed 
C) nuts 
D) margarine containing partially hydrogenated vegetable oils

Question 7

Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?

Accepted Answer

A) Stomach 
B) Pancreas 
C) Mouth 
D) Liver 
A) Stomach 
B) Pancreas 
C) Mouth 
D) Liver

Question 8

Which of the following lipoproteins contains the highest percentage of cholesterol?

Accepted Answer

A) Chylomicrons 
B) Low-density lipoproteins 
C) High-density lipoproteins 
D) Very-low density lipoproteins 
A) Chylomicrons 
B) Low-density lipoproteins 
C) High-density lipoproteins 
D) Very-low density lipoproteins

Question 9

The physical characteristics,texture and taste of fatty acids are determined by:

Accepted Answer

A) the length of the fatty acid chain and the types of bonds between the carbon atoms. 
B) the number of acid groups. 
C) the extent of digestion in the body. 
D) the number of fatty acid chains bound to each glycerol molecule. 
A) the length of the fatty acid chain and the types of bonds between the carbon atoms. 
B) the number of acid groups. 
C) the extent of digestion in the body. 
D) the number of fatty acid chains bound to each glycerol molecule.

Question 10

Over the past 40 years,the fat intake of Americans has:

Accepted Answer

A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly. 
A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly.

Question 11

___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.

Accepted Answer

A) Lipoprotein lipase 
B) Lingual lipase 
C) Pancreatic lipase 
D) Glycerase 
A) Lipoprotein lipase 
B) Lingual lipase 
C) Pancreatic lipase 
D) Glycerase

Question 12

The AMDR for fat intake:

Accepted Answer

A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle. 
A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle.

Question 13

Reverse cholesterol transport is accomplished by:

Accepted Answer

A) chylomicrons. 
B) LDLs. 
C) VLDLs. 
D) HDLs. 
A) chylomicrons. 
B) LDLs. 
C) VLDLs. 
D) HDLs.

Question 14

Which of the following is used to make the lipid bilayer found in cell membranes in the body?

Accepted Answer

A) Saturated fatty acids. 
B) Phospholipids. 
C) Trans fatty acids. 
D) Eicosanoids. 
A) Saturated fatty acids. 
B) Phospholipids. 
C) Trans fatty acids. 
D) Eicosanoids.

Question 15

__________ fatty acids are not synthesized by the body.

Accepted Answer

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

Question 16

Current recommendations regarding fat intake suggest a healthy diet should:

Accepted Answer

A) contain at least 20% of total kcals from saturated fats. 
B) provide 20 to 35% of total calories (kcal)from fat. 
C) limit the intake of foods high in monounsaturated fatty acids. 
D) All of these are healthy recommendations regarding fat intake. 
A) contain at least 20% of total kcals from saturated fats. 
B) provide 20 to 35% of total calories (kcal)from fat. 
C) limit the intake of foods high in monounsaturated fatty acids. 
D) All of these are healthy recommendations regarding fat intake.

Question 17

The precursor(s)for eicosanoids with health promoting properties is/are:

Accepted Answer

A) arachidonic acid. 
B) omega-6 fatty acids. 
C) omega-3 fatty acids. 
D) oleic acid. 
A) arachidonic acid. 
B) omega-6 fatty acids. 
C) omega-3 fatty acids. 
D) oleic acid.

Question 18

Foods consisting mostly of fatty acids with only single bonds tend to be:

Accepted Answer

A) solid at room temperature. 
B) soluble in water. 
C) liquid at room temperature. 
D) less stable than fatty acids with double bonds. 
A) solid at room temperature. 
B) soluble in water. 
C) liquid at room temperature. 
D) less stable than fatty acids with double bonds.

Question 19

Cholesterol is an example of a(n):

Accepted Answer

A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol. 
A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol.

Question 20

Chylomicrons:

Accepted Answer

A) transport lipids,from the food we eat into the body. 
B) are absorbed into the lymphatic system. 
C) are formed by the intestinal mucosal cell. 
D) All of these statements are true. 
A) transport lipids,from the food we eat into the body. 
B) are absorbed into the lymphatic system. 
C) are formed by the intestinal mucosal cell. 
D) All of these statements are true.

Exam 5: Lipids

If you were to analyze the composition of adipose tissue,you would likely find an abundance of:

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

A fatty acid with only single bonds between carbon atoms is called a(n)________ fatty acid.

Bile,vitamin D,and some hormones such as testosterone and estrogen are derived from:

Trans fatty acids are most abundant in foods that contain:

All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.

Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?

Which of the following lipoproteins contains the highest percentage of cholesterol?

The physical characteristics,texture and taste of fatty acids are determined by:

Over the past 40 years,the fat intake of Americans has:

___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.

The AMDR for fat intake:

Reverse cholesterol transport is accomplished by:

Which of the following is used to make the lipid bilayer found in cell membranes in the body?

__________ fatty acids are not synthesized by the body.

Current recommendations regarding fat intake suggest a healthy diet should:

The precursor(s)for eicosanoids with health promoting properties is/are:

Foods consisting mostly of fatty acids with only single bonds tend to be:

Cholesterol is an example of a(n):

Chylomicrons:

Nutrition: Food for Health

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Proteins and Amino Acids

Energy Balance and Weight Management

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 On Alcohol

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Focus On Eating Disorders

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