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Chapter 5 -Lipids

Which of the following is not a rich source of polyunsaturated fatty acids?
A) Palm oil
B) Soybean oil
C) Corn oil
D) Safflower oil

A) Palm oil

_______________ fatty acids contain no double bonds and remain solid at room temperature.


The major fat-digesting enzyme is
A) gastric lipase.
B) salivary amylase.
C) pancreatic lipase.
D) pepsin.

C) pancreatic lipase.

Which of the following is true about Olestra?
A) It cannot be used for frying.
B) It is not approved for use by the FDA.
C) It does provide kcalories but not as many as fat provides.
D) It cannot be digested, therefore it leaves the body.

D) It cannot be digested, therefore it leaves the body.

After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
A) reformed into triglycerides.
B) converted to proteins.
C) converted to cholesterol.
D) converted to glucose.

A) reformed into triglycerides.

When a fatty acid has a double bond at the third carbon from the methyl end (-CH3), we say it is a(n) _______________ fatty acid.

omega 3

Select the items below that would fill in the blanks for the following sentence:

A triglyceride is made up of a ______________ and _______________.
A) amino acid backbone
B) glycerol backbone
C) glucose backbone
D) 2 fatty acid chains
E) cholesterol backbone
F) maltose backbone
G) 3 fatty acid chains
H) 4 fatty acid chains
I) 5 fatty acid chains
J) 1 fatty acid chain

B) glycerol backbone
G) 3 fatty acid chains

The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day.


In which form are most dietary lipids found?
A) Sterols
B) Phospholipids
C) Monoglycerides
D) Triglycerides

D) Triglycerides

Which of the following contains a rich supply of omega-3 fatty acids?
A) Sirloin
B) Broccoli
C) Chicken breast
D) Salmon

D) Salmon

A desirable total serum cholesterol level is less than ____ milligrams per deciliter.
A) 400
B) 300
C) 200
D) 100

C) 200

Which of the following is true about cholesterol?
A) It is an essential nutrient.
B) It is found only in animal products.
C) It is found only in plants.
D) It is found in plant and animal foods.

B) It is found only in animal products.

_______________ form the basic structural building blocks of fats. They are a chain of carbons linked to hydrogens with a carboxyl group on one end.

Fatty acid;
fatty acids

Hydrogenation produces what kinds of fat?
A) Trans-fatty acids
B) High-Density Lipoprotein (HDL)
C) Low-Density Lipoprotein (LDL)
D) Cis-fatty acids

A) Trans-fatty acids

Which of the following does not describe a function of fat?
A) Adds flavor to food
B) Carrier of fat-soluble vitamins
C) Best source of energy for the brain
D) Insulates and protects the body

C) Best source of energy for the brain

Which of the following is true about trans fatty acids found in hydrogenated fats?
A) When consumed, they can raise serum LDL cholesterol.
B) When consumed, they can decrease blood clotting.
C) When consumed, they can lower serum LDL cholesterol.
D) When consumed, they have no effect on serum cholesterol.

A) When consumed, they can raise serum LDL cholesterol.

All of the following are sources of cholesterol except
A) whole milk.
B) peanut butter.
C) butter.
D) turkey meat.

B) peanut butter.

A meal providing 1,200 kcalories contains 13 grams of saturated fats, 10 grams of monounsaturated fats, and 27 grams of polyunsaturated fats. What is the percentage of energy supplied by the total lipid.


Which of the following is an essential fatty acid?
A) Stearic
B) Palmitic
C) Linoleic
D) Oleic

C) Linoleic

_______________ are lipoproteins made by intestinal absorptive cells. The dietary fat is surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat from the intestine to the lymphatic system (and then the circulatory system).


Cardiovascular disease risk factors include all of the following except
A) hypertension.
B) total blood cholesterol >200 mg/dl.
C) HDL cholesterol > 40 mg/dl.
D) blood triglycerides > 200 mg/dl.

C) HDL cholesterol > 40 mg/dl.

The major function of adipose tissue is to
A) synthesize protein for muscle.
B) store glycogen.
C) store cholesterol.
D) store triglycerides.

D) store triglycerides.

Phospholipids differ from triglycerides in which of the following ways?
A) Phospholipids do not contain glycerol.
B) Phospholipids do not contain fatty acids.
C) A compound containing nitrogen replaces at least one fatty acid.
D) A compound containing phosphorus replaces at least one fatty acid.

D) A compound containing phosphorus replaces at least one fatty acid.

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?
A) Fish contain fatty acids that decrease blood clotting.
B) The carbohydrate in fish lowers blood cholesterol.
C) The protein in fish lowers the blood cholesterol.
D) Fish is low in cholesterol.

A) Fish contain fatty acids that decrease blood clotting.

Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver


When a chemical substance has either lost an electron or gained an oxygen


Compound that can suspend fat in water by isolating individual fat droplets


Product of the VLDL metabolism that contains primarily cholesterol


Lipoprotein that carries cholesterol and lipids newly synthesized by the liver


Process used to convert oils to more solid fats


Compound in the bloodstream containing a lipid core with a protein, phospholipid, and cholesterol shell


An unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end

Omega-6 fatty acid

Fatty acids that must be present in the diet to maintain health

Essential fatty acids

A by-product of the process called hydrogenation

Trans fatty acid

Three-carbon alcohol used to form triglycerides


Containing products of decomposed fatty acids; they yield unpleasant flavors and odors


Cholesterol-rich substance deposited on inner wall of blood vessels


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