 |
1 | |
In which form are most dietary 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, most of its fatty acids are: |
| | A) | long and saturated. |
| | B) | short and saturated. |
| | C) | long and unsaturated. |
| | D) | short and unsaturated. |
|
|
4 | |
The essential fatty acids include |
| | A) | lecithin and choline |
| | B) | eicosonoids and prostaglandins |
| | C) | alpha-linolenic acid and linoleic acid |
| | D) | eicosapentoenoic acid and doxosahexaenoic acid |
|
|
5 | |
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) | necessarily have a low blood cholesterol. |
| | D) | have a high satiety value for his diet. |
|
|
6 | |
In order to consume adequate essential fatty acids we could |
| | 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. |
|
|
7 | |
Eicosanoids perform all of the following functions except: |
| | A) | influence blood clotting. |
| | B) | influence blood type. |
| | C) | influence blood pressure. |
| | D) | influence inflammatory response. |
|
|
8 | |
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) | w-6. |
| | B) | w-3. |
| | C) | w-9. |
| | D) | none of these fatty acids would lead to hemorrhagic stroke since all are beneficial at any amount. |
|
|
9 | |
The functioning eicosanoids include |
| | A) | Prostaglandins, prostacyclins, thromboxanes, leukotrienes, and lipoxins |
| | B) | Cyclooxygenase and lipoxygenase |
| | C) | Linoleic and alpha-linolenic acids |
| | D) | Omega-3 and omega-6 fatty acids |
|
|
10 | |
All of the following are symptoms of an essential fatty acid deficiency except: |
| | A) | anemia. |
| | B) | infections. |
| | C) | skin rash. |
| | D) | loss of hearing. |
|
|
11 | |
Twice weekly fish consumption is primarily related to a decreased risk for cardiovascular-related death because it lowers: |
| | A) | blood triglycerides. |
| | B) | blood cholesterol. |
| | C) | blood lipoproteins. |
| | D) | blood clotting activity. |
|
|
12 | |
The three-carbon "backbone" found in all triglycerides is called: |
| | A) | glycerol. |
| | B) | fatty acid. |
| | C) | acetic acid. |
| | D) | stearic acid. |
|
|
13 | |
All of the following are true of lecithin except: |
| | A) | contains a hydrophilic part. |
| | B) | contains a hydrophobic part. |
| | C) | act as emulsifiers. |
| | D) | classified as sterols. |
|
|
14 | |
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. |
|
|
15 | |
The pathway in which body cells recognize LDL 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. |
|
|
16 | |
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 the leading cause of strokes. |
|
|
17 | |
Which of the following is NOT an emulsifier? |
| | A) | triglyceride |
| | B) | bile acids |
| | C) | lecithin |
| | D) | monoglycerides |
|
|
18 | |
Emulsifiers and micelles are related in that: |
| | A) | an emulsifier forms a micelle. |
| | B) | a micelle produces an emulsifier. |
| | C) | both are classified as carbohydrates. |
| | D) | In digestion, both operate primarily in the stomach. |
|
|
19 | |
Bile acids are made from: |
| | A) | glucose. |
| | B) | cholesterol. |
| | C) | vitamin A. |
| | D) | prostaglandins. |
|
|
20 | |
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 |
| | E) | apple, spinach, and corn |
|
|
21 | |
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 %. |
|
|
22 | |
Hydrogenation of fat does NOT: |
| | A) | increase shelf life. |
| | B) | make it harder. |
| | C) | make it more unsaturated. |
| | D) | reduce the tendency for oxidation. |
|
|
23 | |
The major risk factors for cardiovascular disease do NOT include: |
| | A) | high blood LDL. |
| | B) | female gender. |
| | C) | hypertension. |
| | D) | smoking. |
|
|
24 | |
The lipid in the diet that most profoundly raises blood cholesterol is: |
| | A) | saturated fat. |
| | B) | monounsaturated fat. |
| | C) | polyunsaturated fat. |
| | D) | cholesterol. |
|
|
25 | |
Medical approaches for lowering the risk for developing cardiovascular disease, as well as treating the condition, include |
| | A) | Nicotinic acid |
| | B) | Statin drugs |
| | C) | Margarines containing plant sterols |
| | D) | Aspirin |
| | E) | All of the above |
|