|
1 | | In which form are most lipids found? |
| | A) | sterols |
| | B) | phospholipids |
| | C) | triglycerides |
| | D) | monoglycerides |
|
|
2 | | Canola oil contains abundant amounts of which type of fatty acid?
|
| | A) | saturated
|
| | B) | monounsaturated
|
| | C) | polyunsaturated
|
| | D) | partially hydrogenated
|
|
|
3 | | Because lard is a solid at room temperature, much of its fatty acids are: |
| | A) | long and saturated. |
| | B) | short and saturated. |
| | C) | long and unsaturated. |
| | D) | short and unsaturated. |
|
|
4 | | In order to consume adequate essential fatty acids we should:
|
| | A) | limit our intake of total fat to no more than 30% of total calories.
|
| | B) | aim to consume about 25 grams of saturated fat daily.
|
| | C) | try to consume the recommended number of servings from whole grains and vegetables.
|
| | D) | avoid fatty fish such as tuna and salmon.
|
|
|
5 | | Products of essential fatty acid metabolism perform all of the following functions except:
|
| | A) | influence blood clotting.
|
| | B) | influence blood type.
|
| | C) | influence blood pressure.
|
| | D) | influence inflammatory response.
|
|
|
6 | | As seen in some Eskimo populations, too much of this fatty acid can lead to hemorrhagic stroke due to its tendency to decrease blood clotting:
|
| | A) | Omega-6.
|
| | B) | Omega-3.
|
| | C) | Omega-9.
|
| | D) | none of these fatty acids would lead to hemorrhagic stroke since all are beneficial at any amount.
|
|
|
7 | | Weekly fish consumption is primarily related to a decreased risk for cardrovascular-related death because it lowers:
|
| | A) | blood triglycerides.
|
| | B) | blood cholesterol.
|
| | C) | blood lipoproteins.
|
| | D) | blood clotting activity.
|
|
|
8 | | The three-carbon "backbone" found in all triglycerides is called:
|
| | A) | glycerol.
|
| | B) | fatty acid.
|
| | C) | acetic acid.
|
| | D) | stearic acid.
|
|
|
9 | | The form of lipid in food is primarily in the form of:
|
| | A) | cholesterol.
|
| | B) | fatty acids.
|
| | C) | triglycerides.
|
| | D) | phospholipids.
|
|
|
10 | | All of the following are true of the phospholipid lecithin except:
|
| | A) | contains a hydrophilic part.
|
| | B) | contains a hydrophobic part.
|
| | C) | act as emulsifiers.
|
| | D) | classified as sterols.
|
|
|
11 | | A glycerol backbone with one or two fatty acids plus another group, possibly a phosphorus group, produces a:
|
| | A) | sterol.
|
| | B) | trans fatty acid.
|
| | C) | phosphoric acid group.
|
| | D) | phospholipid.
|
|
|
12 | | Cholesterol:
|
| | A) | is present only in the animal-derived foods in our diet.
|
| | B) | must be eaten in the diet.
|
| | C) | is a partial breakdown product of lipids.
|
| | D) | when present in the diet, is a cause of strokes.
|
|
|
13 | | Which group of foods is highest in fat?
|
| | A) | hamburger, french fries, and cupcake
|
| | B) | margarine, salad dressing, and corn oil
|
| | C) | cottage cheese, chicken, and soybeans
|
| | D) | eggs, cheese, and milk
|
|
|
14 | | If an 1800-kcalorie diet contains 100 grams of fat, the percentage of kcal from the fat is:
|
| | A) | 20 %.
|
| | B) | 35 %.
|
| | C) | 50 %.
|
| | D) | 65 %.
|
|
|
15 | | Hydrogenation of fat does NOT:
|
| | A) | increase shelf life
|
| | B) | make it harder
|
| | C) | make it more unsaturated
|
| | D) | reduce the tendency for oxidative breakdown
|
|
|
16 | | The major risk factors for heart disease do NOT include:
|
| | A) | high blood LDL.
|
| | B) | female gender.
|
| | C) | hypertension.
|
| | D) | smoking.
|
|
|
17 | | The lipid in the diet that most profoundly raises blood cholesterol is: |
| | A) | saturated fat. |
| | B) | monounsaturated fat. |
| | C) | polyunsaturated fat. |
| | D) | cholesterol. |
|
|
18 | | If Jack Sprat truly could eat no fat, he would:
|
| | A) | eliminate his risk for cancer.
|
| | B) | not be able to make many types of eicosanoids.
|
| | C) | not necessarily have low blood cholesterol.
|
| | D) | have a high satiety value for his diet.
|
|
|
19 | | Bile acids are made from:
|
| | A) | glucose
|
| | B) | cholesterol
|
| | C) | vitamin A
|
| | D) | amino acids
|
|
|
20 | | The pathway in which body cells recognize LDL-cholesterol in the bloodstream, take it up, digest it, and use its parts, is called:
|
| | A) | scavenger pathway.
|
| | B) | long chain fatty acid absorption.
|
| | C) | receptor pathway.
|
| | D) | short chain fatty acid absorption.
|
|
|
21 | | All of the following are symptoms of an essential fatty acid deficiency except:
|
| | A) | anemia.
|
| | B) | infections.
|
| | C) | skin rash.
|
| | D) | loss of hearing.
|
|
|
22 | | Which of the following is NOT an emulsifier?
|
| | A) | triglyceride
|
| | B) | bile acids
|
| | C) | lecithin
|
| | D) | monoglycerides
|
|
|
23 | | Which of the following is a type of fat replacement?
|
| | A) | water in products
|
| | B) | protein-driven products
|
| | C) | engineered products
|
| | D) | all of the above
|
|
|
24 | | The North American diet consists of _____% of fat.
|
| | A) | 10%
|
| | B) | 24%
|
| | C) | 33%
|
| | D) | 46%
|
|
|
25 | | Typical signs of a heart attack include all to the following except:
|
| | A) | dizziness.
|
| | B) | sweating.
|
| | C) | excessive breathing.
|
| | D) | irregular heartbeat.
|
|