Nutrition & You, 4e (Blake)
Chapter 5 Fats, Oils, and Other Lipids
1) Lipids contain all the following elements except
A) nitrogen.
B) carbon.
C) hydrogen.
D) oxygen.
Answer: A
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
2) The two essential fatty acids are
A) monoglycerides and diglycerides.
B) cholesterol and trans fatty acids.
C) linoleic acid and alpha-linolenic acid.
D) PUFAs and MUFAs.
Answer: C
Page Ref: 148
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
3) Which of the following terms encompasses all of the other listed terms?
A) LDL
B) HDL
C) lipoprotein
D) VLDL
Answer: C
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
4) Which of the following types of lipoprotein contains the highest percentage of protein?
A) VLDL
B) HDL
C) LDL
D) chylomicron
Answer: B
Page Ref: 153
Skill: Comprehension
Learning Outcome: 5.2
Section: 5.2
5) Phospholipids are made up of how many fatty acid chains?
A) 4
B) 3
C) 2
D) 1
Answer: C
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
6) The phosphate-containing head of a phospholipid attracts water and is thus said to be
A) polar.
B) nonpolar.
C) hydrophobic.
D) None of the answers is correct.
Answer: A
Page Ref: 149, 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
7) Sterols contain how many glycerol and fatty acid groups?
A) 3
B) 5
C) 0
D) 2
Answer: C
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
8) A fatty acid that has a single double bond is called a
A) unsaturated fatty acid.
B) polyunsaturated fatty acid.
C) monounsaturated fatty acid.
D) saturated fatty acid.
Answer: C
Page Ref: 148
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
9) Which of the following lipids is a precursor for both vitamin D and testosterone?
A) cholesterol
B) alpha-linolenic acid
C) eicosanoids
D) saturated fat
Answer: A
Page Ref: 157
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
10) What is the maximum number of grams of fat that can be consumed by a person who eats 2,400 calories per day and wants no more than 30 percent of her calories to be from fat?
A) 720
B) 30
C) 80
D) 100
Answer: C
Page Ref: 159
Skill: Application
Learning Outcome: 5.4
Section: 5.4
11) Which of the following statements regarding trans fats is correct?
A) Their consumption raises both LDL levels and HDL levels.
B) Their consumption raises triglyceride levels and lowers LDL levels.
C) Their consumption raises LDL levels and lowers HDL levels.
D) Their consumption raises blood pressure.
Answer: C
Page Ref: 158
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
12) Which of the following markers in the blood is not a sign of heart disease?
A) high homocysteine levels
B) elevated apolipoprotein B (ApoB) levels
C) low levels of C-reactive protein
D) high LDL levels
Answer: C
Page Ref: 170
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
13) Which of the following substances is not a lipoprotein?
A) chylomicron
B) micelle
C) VLDL
D) LDL
Answer: B
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
14) Which of the following benefits is associated with omega-3 fatty acids?
A) prevention of an irregular heart beat
B) reduction of atherosclerosis
C) lowering of blood pressure
D) All the answers are correct.
Answer: D
Page Ref: 174
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
15) Which of the following lipids do not contain a glycerol backbone?
A) sterols
B) phospholipids
C) triglycerides
D) monoglycerides
Answer: A
Page Ref: 150
Skill: Comprehension
Learning Outcome: 5.1
Section: 5.1
16) Syndrome X includes all following conditions except
A) abdominal obesity.
B) high blood pressure.
C) elevated levels of HDL cholesterol.
D) too much insulin in the blood.
Answer: C
Page Ref: 170
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
17) Which of the following actions likely has the smallest impact on your LDL cholesterol level?
A) saturated fat intake
B) dietary cholesterol intake
C) trans fat intake
D) They all have equal impact.
Answer: B
Page Ref: 171
Skill: Comprehension
Learning Outcome: 5.8
Section: 5.8
18) Which of the following statements regarding phytosterols is incorrect?
A) They raise LDL cholesterol levels as much as saturated fats do.
B) They are found naturally in many vegetables, legumes, nuts, and seeds.
C) They compete with cholesterol for absorption in the intestinal tract.
D) They are found in plant cell membranes.
Answer: A
Page Ref: 176
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
19) Of the following actions, the most effective way to improve HDL cholesterol levels is to
A) lower saturated fat intake.
B) lower polyunsaturated fat intake.
C) engage in routine exercise.
D) drink green tea.
Answer: C
Page Ref: 178
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
20) Which of the following foods should provide the majority of fat in the Mediterranean diet?
A) olive oil and olives
B) dairy
C) cheese
D) eggs
Answer: A
Page Ref: 172
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
21) The current AMDR recommendation for fat in the American diet is
A) 10 to 15 percent.
B) 20 to 35 percent.
C) 25 to 30 percent.
D) 35 to 50 percent.
Answer: B
Page Ref: 157
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
22) The energy content of fat is ______calories per gram.
A) 4
B) 7
C) 9
D) 11
Answer: C
Page Ref: 154
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
23) Which of the following types of seafood should pregnant women not consume?
A) scallops
B) cod
C) flatfish
D) swordfish
Answer: D
Page Ref: 176
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
24) Which of the following is not a component of arterial plaque?
A) foam cells
B) platelets
C) calcium
D) fluoride
Answer: D
Page Ref: 167, 168
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
25) Which of the following substances has the FDA mandated be added to foods containing olestra?
A) fat-soluble vitamins
B) water
C) zinc and calcium
D) vitamins C and K
Answer: A
Page Ref: 165
Skill: Knowledge
Learning Outcome: 5.6
Section: 5.6
26) What percent of total calories should come from linoleic acid?
A) 5 to 10 percent
B) 0.6 to 1.2 percent
C) 0.5 to 1 percent
D) 6 to 12 percent
Answer: A
Page Ref: 158
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
27) High levels of C-reactive protein in the blood indicate that
A) a person's risk of type 2 diabetes is low.
B) there is inflammation in the walls of the arteries.
C) a person's HDL will rise in the next few weeks.
D) a person needs to consume more linoleic acid.
Answer: B
Page Ref: 170
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
28) Which of the following does not raise HDL cholesterol?
A) losing weight
B) quitting smoking
C) getting regular exercise
D) eating more fiber
Answer: D
Page Ref: 169
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
29) Which of the following substances is not an eicosanoid?
A) cholesterol
B) prostaglandins
C) leukotrienes
D) thromboxanes
Answer: A
Page Ref: 156
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
30) Which of the following substances is a saturated fatty acid?
A) linoleic acid
B) alpha-linolenic acid
C) oleic acid
D) stearic acid
Answer: D
Page Ref: 147
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
31) Fat is the common name for which of the following substances?
A) cholesterol
B) triglycerides
C) phospholipids
D) sterols
Answer: B
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
32) Sterol has four connecting rings made of which of the following elements?
A) carbon and oxygen
B) hydrogen and oxygen
C) calcium and hydrogen
D) carbon and hydrogen
Answer: D
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
33) Which of the following substances is a major component of cell membranes?
A) cholesterol
B) triglycerides
C) sterols
D) phospholipids
Answer: D
Page Ref: 149
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
34) Which of the following lipoproteins delivers fat made in the liver to the tissues?
A) chylomicron
B) VLDL
C) LDL
D) HDL
Answer: B
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
35) Which of the following lipoproteins has the highest cholesterol content?
A) HDL
B) chylomicron
C) VLDL
D) LDL
Answer: D
Page Ref: 154
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
36) HDLs remove cholesterol from the cells and deliver it to the
A) liver.
B) pancreas.
C) gall bladder.
D) heart.
Answer: A
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
37) Chylomicrons transports lipids via which body system?
A) cardiovascular system
B) lymphatic system
C) integumentary system
D) endocrine system
Answer: B
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
38) Which of the following substances is produced by hydrogenating an unsaturated fatty acid?
A) a trans fatty acid
B) a saturated fatty acid
C) a polyunsaturated fatty acid
D) a monounsaturated fatty acid
Answer: A
Page Ref: 158
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
39) More women in the United States die each year from breast cancer than from heart disease.
Answer: FALSE
Page Ref: 167, 169
Skill: Comprehension
Learning Outcome: 5.7
Section: 5.7
40) When describing lipids, the term hydrophobic means that they can readily dissolve in water.
Answer: FALSE
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
41) Lecithin and bile are examples of emulsifiers.
Answer: TRUE
Page Ref: 150
Skill: Comprehension
Learning Outcome: 5.1
Section: 5.1
42) Long-chained fatty acids are not absorbed into the bloodstream directly and must be transported by carriers called chylomicrons.
Answer: TRUE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
43) LDL is a type of lipoprotein that carries digested fat from the GI tract through the lymphatic system.
Answer: FALSE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
44) VLDL is a lipoprotein that delivers fat made in the liver to various tissues.
Answer: TRUE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
45) The heart, liver, and resting muscles prefer fat as their fuel source, which spares glucose to be used by the nervous system and by red blood cells.
Answer: TRUE
Page Ref: 154
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
46) Unsaturated fatty acids are liquid at room temperature because they pack together more tightly than saturated fatty acids.
Answer: FALSE
Page Ref: 148
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
47) Trans fats raise LDL and do not affect HDL levels.
Answer: FALSE
Page Ref: 158
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
48) Carbohydrate-based fat substitutes use plant polysaccharides to help retain moisture and provide a fatlike texture.
Answer: TRUE
Page Ref: 164
Skill: Knowledge
Learning Outcome: 5.6
Section: 5.6
49) All fat-free foods are healthy for you.
Answer: FALSE
Page Ref: 166
Skill: Knowledge
Learning Outcome: 5.6
Section: 5.6
50) Fat-free versions of cookies always have fewer calories than their full-fat counterparts.
Answer: FALSE
Page Ref: 166
Skill: Knowledge
Learning Outcome: 5.6
Section: 5.6
51) High blood levels of cholesterol and fat are among the likely contributors to atherosclerosis.
Answer: TRUE
Page Ref: 167
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
52) The decrease in estrogen in postmenopausal women plays a part in the increased risk of heart disease in older women.
Answer: TRUE
Page Ref: 167, 169
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
53) High blood cholesterol levels can be partly determined by your genetic makeup.
Answer: TRUE
Page Ref: 169
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
54) The primary risk factor for heart disease is an elevated LDL cholesterol level.
Answer: TRUE
Page Ref: 167
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
55) Having an HDL level of 40 mg/dl or less is considered a protective factor for heart disease.
Answer: FALSE
Page Ref: 169
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
56) Having type 1 diabetes is a preventable risk factor for heart disease.
Answer: FALSE
Page Ref: 169
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
57) Americans eat more fat now than they did 50 years ago.
Answer: FALSE
Page Ref: 157
Skill: Comprehension
Learning Outcome: 5.4
Section: 5.4
58) Eating an egg a day may not be associated with an increased risk of heart disease in healthy individuals.
Answer: TRUE
Page Ref: 171
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
59) Metabolic syndrome and syndrome X are two names for the same syndrome.
Answer: TRUE
Page Ref: 170
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
60) Fatty acids consist of a chain of carbon and nitrogen atoms with an acid group at one end.
Answer: FALSE
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
61) Real butter has less trans fat than stick margarine.
Answer: TRUE
Page Ref: 171
Skill: Comprehension
Learning Outcome: 5.8
Section: 5.8
62) DHA and EPA are omega-6 fatty acids that are found in fish and are protective against heart disease and stroke.
Answer: FALSE
Page Ref: 174
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
63) It is recommended that you consume at least one serving of fish per week to obtain the necessary omega-3 fatty acids.
Answer: FALSE
Page Ref: 174
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
64) Naturally occurring sterols found in plants are called phytosterols.
Answer: TRUE
Page Ref: 176
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
65) Normal blood pressure is considered more than 120 mm/Hg for the systolic pressure and more than 80 mm/Hg for the diastolic pressure.
Answer: FALSE
Page Ref: 169
Skill: Knowledge
Learning Outcome: 5.7
Section: 5.7
66) Green tea is high in catechins (a flavonoid), which are antioxidants.
Answer: TRUE
Page Ref: 177
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
67) A diet that limits unsaturated fat and trans fat can reduce your risk of heart disease.
Answer: FALSE
Page Ref: 171
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
68) The Mediterranean Diet Pyramid recommends eating red meat only occasionally.
Answer: TRUE
Page Ref: 172
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
69) Most of the fat in the Mediterranean diet comes from fish oil.
Answer: FALSE
Page Ref: 172
Skill: Knowledge
Learning Outcome: 5.8
Section: 5.8
70) The hydrogenation of an unsaturated fatty acid produces trans fatty acids.
Answer: TRUE
Page Ref: 158
Skill: Knowledge
Learning Outcome: 5.4
Section: 5.4
71) Sterols contain glycerol or fatty acids.
Answer: FALSE
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
72) Your body needs cholesterol as the precursor for vitamin A, bile acids, and sex hormones.
Answer: FALSE
Page Ref: 157
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
73) The lipid bilayer of cell membranes is primarily made up of phospholipids.
Answer: TRUE
Page Ref: 149
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
74) Lipids that are liquid at room temperature are called oils.
Answer: TRUE
Page Ref: 149
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
75) Triglycerides contain a glycerol backbone attached to four fatty acids.
Answer: FALSE
Page Ref: 149
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
76) Lecithin is a phospholipid that is used as an emulsifier in many foods.
Answer: TRUE
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
77) Carriers that transport fat and cholesterol in the blood and lymph are known as lipoproteins.
Answer: TRUE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
78) The greater the amount of cholesterol, the higher the density of the transport carrier.
Answer: FALSE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
79) The type of lipoprotein made in the liver to transport just-eaten fat is the chylomicron.
Answer: FALSE
Page Ref: 153
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
80) Lipids are hydrophilic, which means they do not dissolve in water.
Answer: FALSE
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
81) Name the three main types of lipids.
Answer: triglycerides (fats), phospholipids, and sterols
Page Ref: 146
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
82) What is an emulsifier?
Answer: An emulsifier is a compound that keeps incompatible substances, such as oil and water, mixed together. Bile and lecithin are two examples.
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.2
Section: 5.2
83) What are the components of a phospholipid?
Answer: a glycerol backbone, two fatty acids, and a phosphate group
Page Ref: 149
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
84) Why is it unnecessary to consume cholesterol?
Answer: You need not consume cholesterol because the body can make all the cholesterol it needs.
Page Ref: 150
Skill: Knowledge
Learning Outcome: 5.1
Section: 5.1
85) If each day you consume 2,500 calories and want no more than 30 percent of your calories to come from fat, how many grams of fat can you eat per day? Show your work.
Answer: (2,500 × 0.3) / 9 calories/gram = 83.3 grams of fat as the maximum allowed per day
Page Ref: 159
Skill: Application
Learning Outcome: 5.4
Section: 5.4
86) Name at least four roles of fat in the body.
Answer: Fat insulates the body and helps maintain body temperature; cushions certain organs; facilitates absorption of the fat-soluble vitamins A, D, E, and K; is the main source of stored energy in your body and provides nine calories per gram; in the form of phospholipids, are the main component of cell membranes.
Page Ref: 154, 156
Skill: Knowledge
Learning Outcome: 5.3
Section: 5.3
87) What is the difference between a saturated fatty acid and an unsaturated fatty acid? Discuss the effects of saturated fats and unsaturated fats on health.
Answer: A saturated fatty acid is filled to capacity with hydrogen, whereas an unsaturated fatty acid is missing at least one hydrogen and thus has at least one double bond between carbons. Saturated fatty acids are solid at room temperature, and unsaturated fatty acids are liquids at room temperature. Saturated fats should be limited in the diet; by contrast, replacing saturated fats with unsaturated fats has a beneficial effect on health.
Page Ref: 147, 148
Skill: Analysis
Learning Outcome: 5.1
Section: 5.1
88) What is syndrome X?
Answer: Syndrome X is a group of risk factors that collectively increase the risk for heart disease. The risk factors include abdominal obesity, insulin resistance, high blood pressure, elevated blood levels of triglycerides, a low level of HDL cholesterol, too much insulin in the blood, and smaller and denser LDL cholesterol particles.
Page Ref: 170
Skill: Comprehension
Learning Outcome: 5.7
Section: 5.7
89) Describe the process by which plaque forms within arteries.
Answer: LDLs deposited along an injured artery's lining become oxidized; immune cells attracted to the site engulf the oxidized LDLs and transform into foam cells, which stick to the artery wall; foam cells accumulate, and with the arrival of platelets and various other circulating substances, thick deposits of plaque form. As the plaque deposit becomes larger, the artery becomes stiffened and narrowed internally, reducing blood flow through the vessel.