Question 1

Which of the following fats cannot be digested?

Accepted Answer

A)   polyunsaturated fat
B)   unsaturated fat
C)   saturated fat
D)   sterolsE) C) and D)
F) A) and C)

Question 2

The best approach to meeting the need for fats is to use fat- substitutes because they are nutritionally superior to omega- 3 fats in oily fish (salmon, mackerel, herring).

Accepted Answer

A) True 
 B)False

Question 3

The flakiness of pie crusts, tenderness in meat, and the freshness of foods are associated with

Accepted Answer

A)   diglycerides.
B)   hydrogenation.
C)   monoglycerides.
D)   triglycerides.E) A) and C)
F) B) and C)

Question 4

Describe how fats are transported in the body.

Accepted Answer

Lipoproteins transport triglycerides, ch...

Question 5

How are lipids absorbed in the body?

Accepted Answer

Short- and medium- chain fatty acids are...

Question 6

Explain the best approach to meeting the body's need for lipids.

Accepted Answer

Foods which are high in saturated fats, ...

Question 7

Essential fatty acids are precursors to arachidonic acid and EPA, which are used to synthesize a variety of eicosanoids, substances that regulate several body functions.

Accepted Answer

A) True 
 B)False

Question 8

The ideal dietary pattern to reduce your risk of heart disease is one that __________LDL cholesterol and __________HDL cholesterol simultaneously.

Accepted Answer

A)   lowers-- raises
B)   raises-- maintains
C)   maintains-- raises
D)   raises-- lowersE) None of the above
F) All of the above

Question 9

The most common lipid in both foods and the body is the

Accepted Answer

A)   unsaturated fat.
B)   triglyceride.
C)   omega- 6 fat.
D)   omega- 3 fat.E) B) and C)
F) A) and D)

Question 10

Which of the following foods is more likely to become rancid?

Accepted Answer

A)   Polyunsaturated fats
B)   Saturated fatty acids have no double bonds
C)   Cheeses, fats from meats
D)   Foods which contain unsaturated fatty acidsE) B) and D)
F) A) and B)

Question 11

If the body cannot synthesize a fatty acid and it must be obtained from foods, it is called an

Accepted Answer

A)   oxidized fatty acid.
B)   acid.
C)   essential fatty acid.
D)   unsaturated fatty acid.E) A) and B)
F) C) and D)

Question 12

Features such as a longer shelf- life, improved texture of pastries, crispier fried foods, and providing a "mouthfeel" like butter at a lower cost are characteristic of foods which have been

Accepted Answer

A)   oxidized.
B)   hydrogenated.
C)   genetically modified.
D)   oxygenated.E) B) and C)
F) A) and D)

Question 13

What is the cause of heart disease?

Accepted Answer

Heart disease is primarily caused by ath...

Question 14

Juan is overweight because he eats mostly processed foods which are high in fat and sugar. He needs to consider eating more

Accepted Answer

A)   fat substitutes.
B)   sugar substitutes.
C)   peas and beans, frozen vegetables, trans fats.
D)   peas and beans, fruits, vegetables, whole grains.E) A) and C)
F) None of the above

Question 15

What are the functions of cholesterol?

Accepted Answer

Cholesterol is used ...

Question 16

What are the recommendations for total fat, saturated fat, trans fat and the essential fatty acids?

Accepted Answer

For heart health, the recommendation is ...

Question 17

Cholesterol is used to make cell membranes, sex hormones, bile, and vitamin D.

Accepted Answer

A) True 
 B)False

Question 18

If a fatty acid in which the carbon atoms are on opposite sides of the double bond, it is called a_______ fatty acid.

Accepted Answer

A)   trans
B)   saturated
C)   rancid
D)   cisE) C) and D)
F) A) and B)

Question 19

The most common lipid in the body and in foods is

Accepted Answer

A)   triglycerides.
B)   diglycerides.
C)   monoglycerides.
D)   glycerides.E) A) and B)
F) A) and C)

Question 20

This fatty acid has fewer than eight carbons, so it is classified as a __________ fatty acid.

Accepted Answer

A)   short- chain
B)   omeg- 3- fat
C)   medium- chain
D)   long- chainE) A) and B)
F) B) and D)

Exam 5: Lipids

Which of the following fats cannot be digested?

Correct AnswerverifiedShow Answer

The ideal dietary pattern to reduce your risk of heart disease is one that __________LDL cholesterol and __________HDL cholesterol simultaneously.

Correct AnswerverifiedShow Answer

Juan is overweight because he eats mostly processed foods which are high in fat and sugar. He needs to consider eating more

Correct AnswerverifiedShow Answer

What is the cause of heart disease?

Correct AnswerverifiedHeart disease is primarily caused by ath...View AnswerShow Answer

Essential fatty acids are precursors to arachidonic acid and EPA, which are used to synthesize a variety of eicosanoids, substances that regulate several body functions.

Correct AnswerverifiedShow Answer

Cholesterol is used to make cell membranes, sex hormones, bile, and vitamin D.

Correct AnswerverifiedShow Answer

The most common lipid in the body and in foods is

Correct AnswerverifiedShow Answer

What are the recommendations for total fat, saturated fat, trans fat and the essential fatty acids?

Correct AnswerverifiedFor heart health, the recommendation is ...View AnswerShow Answer

What are the functions of cholesterol?

Correct AnswerverifiedCholesterol is used ...View AnswerShow Answer

How are lipids absorbed in the body?

Correct AnswerverifiedShort- and medium- chain fatty acids are...View AnswerShow Answer

Explain the best approach to meeting the body's need for lipids.

Correct AnswerverifiedFoods which are high in saturated fats, ...View AnswerShow Answer

This fatty acid has fewer than eight carbons, so it is classified as a __________ fatty acid.

Correct AnswerverifiedShow Answer

Describe how fats are transported in the body.

Correct AnswerverifiedLipoproteins transport triglycerides, ch...View AnswerShow Answer

If the body cannot synthesize a fatty acid and it must be obtained from foods, it is called an

Correct AnswerverifiedShow Answer

The most common lipid in both foods and the body is the

Correct AnswerverifiedShow Answer

Features such as a longer shelf- life, improved texture of pastries, crispier fried foods, and providing a "mouthfeel" like butter at a lower cost are characteristic of foods which have been

Correct AnswerverifiedShow Answer

Which of the following foods is more likely to become rancid?

Correct AnswerverifiedShow Answer

The flakiness of pie crusts, tenderness in meat, and the freshness of foods are associated with

Correct AnswerverifiedShow Answer

If a fatty acid in which the carbon atoms are on opposite sides of the double bond, it is called a_______ fatty acid.

Correct AnswerverifiedShow Answer

The best approach to meeting the need for fats is to use fat- substitutes because they are nutritionally superior to omega- 3 fats in oily fish (salmon, mackerel, herring).

Correct AnswerverifiedShow Answer

Correct Answer
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The ideal dietary pattern to reduce your risk of heart disease is one that LDL cholesterol and HDL cholesterol simultaneously.

Correct Answer
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Correct Answer
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Correct Answer
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Heart disease is primarily caused by ath...
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For heart health, the recommendation is ...
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Cholesterol is used ...
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Short- and medium- chain fatty acids are...
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Foods which are high in saturated fats, ...
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Correct Answer
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Lipoproteins transport triglycerides, ch...
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