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North Carolina Central University NUTRITION 2200 Ch

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North Carolina Central University

NUTRITION 2200

Ch.5 - Lipids: Not Just Fat

1)Fatty acids contain the following atoms EXCEPT for

a.            Oxygen

b.            Carbon

c.             Hydrogen

d.            Sulfur

 

2.            The polyunsaturated fatty acid, linoleic acid, is abundant in

a.            Chocolate and meats

b.            Olive oil

c.             Soybeans

d.            Butter

 

3.            True or False: The three main classes of lipids are triglycerides, phospholipids, and sterols.

 

4.            Eicosanoids influence

a.            Inflammatory processes

b.            Blood vessel dilation

c.             Blood clotting

d.            All of the above

 

5.            All of the following are functions of triglycerides EXCEPT

a.            Insulation and protection

b.            Lipid transport

c.             Sensory qualities

d.            Carrying fat-soluble compounds

 

6.            Phospholipids are found in

a.            Plant foods

b.            Animal food

c.             Plant and animal foods

d.            They are created by the body and found in any foods

 

7.            The difference between the chemical structure of triglycerides and phospholipids is that

a.            Triglycerides contain nitrogen

b.            Phospholipids contain a phosphate group instead of a third fatty acid

c.             Phospholipids have a glycerol backbone

d.            Only triglycerides are hydrophilic

 

8.            Seafood is generally a good source of

a.            Omega-9 fatty acid

b.            Omega-3 fatty acid

c.             Saturated fatty acid

d.            None of the above

9.            True or False: Cholesterol occurs only in foods of animal origin.

 

10.          True or False: Fat provides the majority of a body’s resting energy.

 

11.          True or False: Essential fatty acid deficiency is extremely rare.

 

12.          True or False: Typically, a tablespoon of butter has more total fat than a tablespoon of margarine does, but margarine has more calories.

 

13.          True or False: Foods rich in saturated fatty acids tend to be solid at room temperature.

 

14.          Soluble fiber may help lower cholesterol levels because

a.            Soluble fibers bind to bile acids so that the bile acids can be excreted in the feces

b.            Soluble fibers are fermented by the liver resulting in short-chain fatty acids that reduce cholesterol synthesis

c.             High soluble fiber intake leads to lower homocysteine levels

d.            None of the above

 

15.          A protein released by the body in response to acute injury, or other inflammatory stimuli

a.            C-reactive protein

b.            Omega-3 fatty acid

c.             Omega-6 fatty acid

d.            None of the above

 

16.          The process of hydrogenation can create

a.            Trans fatty acids

b.            Unsaturated fatty acids

c.             Nonessential fatty acids

d.            Essential fatty acids

 

17.                         picks up cholesterol from arterial plaques, reducing their accumulation and picks up cholesterol released by dying cells.

a.            VLDL

b.            IDL

c.             LDL

d.            HDL

 

18.          True or False: Most sources recommend that Americans consume no more than 35 percent of calories as fat.

 

19.                         , formed in the intestinal mucosal cells, transport lipids from the digestive tract not circulation.

a.            Chylomicrons

b.            Lipoprotein lipase

c.             Phospholipids

d.            Glycerol

 

20.          True or False: Sterols are mostly uncharged by digestion.

 

 

21.          Instead of glycerol,         serves as the backbone of olestra.

a.            Galactose

b.            Maltose

c.             Sucrose

d.            Glucose

 

22.          Cholesterol is necessary for the synthesis of

a.            Bile

b.            Vitamin C

c.             Niacin

d.            Red blood cells