Question 1

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except

Accepted Answer

A)  poor wound healing.
B)  higher LDL cholesterol.
C)  suppressed immune function.
D)  inflammation of the pancreas.E) None of the above
F) B) and D)

Question 2

Which of the following is a characteristic of the lipid content of livestock?

Accepted Answer

A)  The meat from "free-range" animals is similar in composition to soy protein
B)  "Free-range" animals contain more omega-3 fats in the meat than grain-fed animals
C)  Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals
D)  Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animalsE) A) and D)
F) B) and C)

Question 3

The composition of lecithin could include all of the following except

Accepted Answer

A)  choline.
B)  phosphate.
C)  fatty acids. 
D)   magnesium.E) None of the above
F) B) and C)

Question 4

Which of the following does not describe a function of fat?

Accepted Answer

A)  Adds flavor to food
B)  Serves as a carrier of fat-soluble vitamins
C)  Is an essential constituent of body tissues
D)  Supplies up to 25% of the body's energy needs during restE) All of the above
F) B) and C)

Question 5

Which of the following is a polyunsaturated fatty acid in foods?

Accepted Answer

A)  Oleic acid
B)  Acetic acid
C)  Stearic acid
D)  Linoleic acidE) None of the above
F) B) and D)

Question 6

A common feature of the plant sterols is they

Accepted Answer

A)  raise LDL and lower HDL.
B)  inhibit absorption of dietary cholesterol.
C)  inhibit absorption of "bad" cholesterol.
D)  enhance absorption of omega-3 fatty acids.E) All of the above
F) None of the above

Question 7

As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?

Accepted Answer

A)  2.5-5.5
B)  5.6-11.2
C)  12-19
D)  20-35E) None of the above
F) B) and D)

Question 8

What are the building blocks in the body's synthesis and elongation of fatty acids?

Accepted Answer

A)  1-carbon fragments
B)  2-carbon fragments
C)  4-carbon fragments
D)  7-carbon fragmentsE) None of the above
F) All of the above

Question 9

Which of the following is a feature of olestra in foods?

Accepted Answer

A)  It has a class II toxicity rating by the FDA
B)  It binds to water-soluble vitamins in the digestive tract
C)  It causes no net loss of fat-soluble vitamins from the digestive tract
D)  It causes abdominal cramping and loose stools in approximately one-third of consumersE) A) and D)
F) None of the above

Question 10

Which of the following is a feature of nut consumption and improved cardiovascular health?

Accepted Answer

A)  The benefit is unrelated to the phytochemical content
B)  The benefit is unrelated to changes in LDL concentration
C)  The benefit is found only from ingestion of a few types of nuts
D)  The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fatsE) C) and D)
F) None of the above

Question 11

Lipids differ in their degree of saturation or unsaturation due to their number of

Accepted Answer

A)  amino acids.
B)  double bonds.
C)  saccharide units.
D)  peptide linkages.E) B) and C)
F) A) and B)

Question 12

What is a triacylglyceride?

Accepted Answer

A)  A triglyceride
B)  A phospholipid
C)  A partially hydrolyzed lipid
D)  A lipid found only in cold-water fishE) B) and C)
F) None of the above

Question 13

What is the function of adipose cell hormone-sensitive lipase?

Accepted Answer

A)  Hydrolyzes hormones involved in fat breakdown
B)  Synthesizes new adipose cells from simple fatty acids
C)  Hydrolyzes triglycerides to provide fatty acids for other cells
D)  Synthesizes long-chain fatty acids to provide precursors for other cellsE) A) and B)
F) B) and D)

Question 14

In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?

Accepted Answer

A)  Monounsaturated, polyunsaturated, saturated
B)  Polyunsaturated, monounsaturated, saturated
C)  Polyunsaturated, saturated, monounsaturated
D)  Saturated, monounsaturated, polyunsaturatedE) B) and D)
F) A) and B)

Question 15

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

Accepted Answer

A)  cis to trans.
B)  solid to liquid.
C)  covalent to ionic.
D)  saturated to unsaturated.E) B) and C)
F) None of the above

Question 16

Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?

Accepted Answer

A)  5
B)  30
C)  45
D)  60E) C) and D)
F) B) and D)

Question 17

What nutrient is used to form ketones?

Accepted Answer

A)  Fat
B)  Protein
C)  Simple carbohydrates
D)  Complex carbohydratesE) A) and B)
F) A) and C)

Question 18

Which of the following characteristics is shared by olive oil and canola oil?

Accepted Answer

A)  Neither is liquid at room temperature
B)  Neither contains saturated fatty acids
C)  Both contain high levels of polyunsaturated fatty acids
D)  Both contain high levels of monounsaturated fatty acidsE) B) and C)
F) A) and B)

Question 19

Which of the following is considered a major source of polyunsaturated fat?

Accepted Answer

A)  Corn oil
B)  Palm oil
C)  Peanut oil
D)  Chicken fatE) None of the above
F) C) and D)

Question 20

Why does the FDA advise against consumption of certain fish such as swordfish and shark by women of childbearing age?

Accepted Answer

A)  These fish are a major source of toxic mercury
B)  The omega-3 fatty acids may induce premature labor
C)  The omega-3 fatty acids prolong bleeding time during delivery
D)  These fish contain unusually high amounts of medium-chain triglyceridesE) A) and B)
F) None of the above

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

What is the function of adipose cell hormone-sensitive lipase?

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Why does the FDA advise against consumption of certain fish such as swordfish and shark by women of childbearing age?

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The composition of lecithin could include all of the following except

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In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?

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Which of the following is a characteristic of the lipid content of livestock?

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Which of the following is a feature of olestra in foods?

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A common feature of the plant sterols is they

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Which of the following does not describe a function of fat?

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Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

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Which of the following characteristics is shared by olive oil and canola oil?

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Which of the following is considered a major source of polyunsaturated fat?

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What are the building blocks in the body's synthesis and elongation of fatty acids?

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Which of the following is a feature of nut consumption and improved cardiovascular health?

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Lipids differ in their degree of saturation or unsaturation due to their number of

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What is a triacylglyceride?

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As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?

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High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except

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What nutrient is used to form ketones?

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Which of the following is a polyunsaturated fatty acid in foods?

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Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?

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