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Nutrition Class > Ch 05 > Flashcards

Ch 05 Flashcards

1
Q

T/F

Lipids enter the bloodstream directly after digestion.

A

False

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2
Q

Which enzyme is responsible for the majority of the digestions of lipids?

A) bile
B) lingual lipase
C) pancreatic lipase
D) gastric lipase

A

C) pancreatic lipase

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3
Q

What are micelles?

A) clusters of fatty acids, monoglycerides, and other lipids surrounded by bile salts that transport lipids across the cell membrane of the villi
B) emulsifiers used to break fat globules into small droplets during digestion
C) lipid-digesting enzymes located in the small intestine
D) a type of lipoprotein needed to absorb lipids

A

A) clusters of fatty acids, monoglycerides, and other lipids surrounded by bile salts that transport lipids across the cell membrane of the villi

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4
Q

Which of the following is BEST characterized as a rich source of polyunsaturated fatty acids?

A) coconut oil
B) beef fat
C) butter
D) corn oil

A

D) corn oil

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5
Q

Why does a cis fatty acid have a kinked shape?

A) Its hydrogen atoms are attached on diagonally opposite sides of the double carbon bond.
B) It has only one double carbon bond.
C) Both hydrogen atoms are located on the same sides of the double carbon bond.
D) Every one of its carbon atoms is saturated with hydrogen.

A

C) Both hydrogen atoms are located on the same sides of the double carbon bond.

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6
Q

The production of endogenous very low-density lipoproteins (VLDLs) is decreased by:

A) extra Calories.
B) dietary cholesterol.
C) exercise.
D) simple sugars.

A

C) exercise.

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7
Q

Which of the following statements correctly identifies the process of lipid transport?

A) Micelles transport lipids through the lymphatic system before they enter the bloodstream.
B) Different lipids are absorbed based on their structure. Short-chain and medium-chain fatty acids are absorbed into the lacteal to enter the lymphatic system as part of a chylomicron, whereas long-chain fatty acids are transported directly into the portal vein.
C) A layer of proteins, phospholipids, and cholesterol molecules surrounds each chylomicron to facilitate transport.
D) Sterols, such as cholesterol, are not digested, but rather pass freely into the portal vein from the enterocyte.

A

C) A layer of proteins, phospholipids, and cholesterol molecules surrounds each chylomicron to facilitate transport.

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8
Q

Diets high in trans fatty acids are MOST associated with:

A) decreased cancer risk.
B) increased blood cholesterol levels.
C) decreased blood glucose levels.
D) osteoporosis.

A

B) increased blood cholesterol levels.

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9
Q

Which of the following is the BEST source of heart-healthy fats?

A) cheddar cheese
B) butter
C) canola oil
D) whole milk

A

C) canola oil

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10
Q

T/F

Lipids enter the bloodstream directly after digestion.

A

False

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11
Q

Which enzyme digest lipids in the small intestine?

A

pancreatic lipase

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12
Q

What are micelles?

A

clusters of bile salts that transport lipids across the cell membrane of the villi

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13
Q

Diets high in trans fatty acids are MOST associated with:

A

Increased blood cholesterol levels

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14
Q

Essential fatty acids (EFAs) are precursors needed to produce which type of biological compounds?

A

eicosandoids

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15
Q

Which of the following substances is classified as a lipid?

A) glycogens
B) cholecystokinin (CCK)
C) sterols
D) phosphates

A

C) sterols

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16
Q

The MOST common lipids found in food are:

A) sterols.
B) triglycerides.
C) phospholipids.
D) glycerols.

A

B) triglycerides.

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17
Q

The body stores lipids as:

A) phospholipids.
B) triglycerides.
C) glycerols.
D) sterols.

A

B) triglycerides.

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18
Q

A triglyceride is comprised of:

A) three fatty acids and one glycerol.
B) three glycerols and one fatty acid.
C) three phospholipids and one glycerol.
D) three glycerols and one phospholipid.

A

A) three fatty acids and one glycerol.

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19
Q

Triglycerides can be classified by which of the following characteristics?

A) the length of the glycerol backbone
B) the shape of the glycerol backbone
C) whether or not it is soluble in water
D) the shape, length, and saturation of the fatty acids

A

D) the shape, length, and saturation of the fatty acids

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20
Q

A fatty acid comprised of a 10-carbon chain and one double bond is characterized as a:

A) saturated, medium-chain fatty acid.
B) saturated, long-chain fatty acid.
C) monounsaturated, medium-chain fatty acid.
D) monounsaturated, long-chain fatty acid.

A

C) monounsaturated, medium-chain fatty acid.

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21
Q

A fatty acid comprised of a 16-carbon chain with no points of unsaturation is called a(n):

A) saturated, short-chain fatty acid.
B) saturated, medium-chain fatty acid.
C) saturated, long-chain fatty acid.
D) unsaturated, long-chain fatty acid.

A

C) saturated, long-chain fatty acid.

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22
Q

Which of the following fatty acids is typically solid at room temperature?

A) short-chain
B) saturated
C) monounsaturated
D) polyunsaturated

A

B) saturated

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23
Q

Which of the following foods is BEST characterized as a rich source of saturated fatty acids?

A) cashew nuts
B) olive oil
C) canola oil
D) butter

A

D) butter

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24
Q

Which of the following is BEST characterized as a rich source of polyunsaturated fatty acids?

A) corn oil
B) coconut oil
C) beef fat
D) butter

A

A) corn oil

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25
Q

The process of adding hydrogen to an unsaturated fatty acid is called:

A) emulsification.
B) pressurization.
C) hydrogenation.
D) deamination.

A

C) hydrogenation.

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26
Q

Diets high in trans fatty acids are MOST associated with:

A) decreased cancer risk.
B) increased blood cholesterol levels.
C) osteoporosis.
D) decreased blood glucose levels.

A

B) increased blood cholesterol levels.

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27
Q

Which of the following statements is true about trans fatty acids?

A) They are made by the body in large quantities.
B) It is currently not a requirement to list their amounts on food labels.
C) They decrease the risk of developing heart disease.
D) They result from the hydrogenation process.

A

D) They result from the hydrogenation process.

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28
Q

Which of the following ingredients would alert you to the presence of trans fatty acids in a food product?

A) hydrogenated vegetable oil
B) lecithin
C) liquid corn oil
D) vitamin E

A

A) hydrogenated vegetable oil

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29
Q

Essential fatty acids (EFAs) are precursors needed to produce which type of biological compounds?

A) enzymes
B) eicosanoids
C) cholesterols
D) carbohydrates

A

B) eicosanoids

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30
Q

Which essential fatty acid plays an important role in reducing a person’s risk for heart disease?

A) cholesterol
B) trans fatty acid
C) alpha-linolenic acid
D) linoleic acid

A

C) alpha-linolenic acid

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31
Q

The two essential fatty acids are:

A) cholesterol and bile.
B) linoleic and alpha-linolenic acid.
C) butyric and stearic acid.
D) cis and trans fat.

A

B) linoleic and alpha-linolenic acid.

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32
Q

Which of the following foods is the richest source of omega-3 fatty acids?

A) broccoli
B) sirloin steak
C) tofu
D) salmon

A

D) salmon

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33
Q

Why are phospholipids NOT considered to be essential nutrients?

A) Our bodies manufacture phospholipids.
B) Phospholipids are not naturally found in the healthy body.
C) Beneficial GI bacteria produce phospholipids.
D) They provide no useful function in the human body.

A

A) Our bodies manufacture phospholipids.

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34
Q

Which type(s) of phospholipids act as an emulsifier?

A) lecithins
B) omega-3 fatty acids
C) short chain fatty acids
D) triglycerides

A

A) lecithins

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35
Q

Which of the following is/are a critical structural component of a cell’s membrane?

A) estrogen
B) glycerol
C) phospholipids
D) triglycerides

A

C) phospholipids

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36
Q

Which type of essential fatty acid is MOST associated with being found in fish or fish oils?

A) omega-6
B) omega-3
C) saturated
D) monounsaturated

A

B) omega-3

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37
Q

Which of the following food item contains the highest amount of dietary cholesterol?

A) steamed broccoli
B) olive oil
C) skim milk
D) butter

A

D) butter

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38
Q

The primary form in which dietary cholesterol occurs is as:

A) free cholesterol.
B) phospholipid.
C) cholesterol ester.
D) omega-6 fatty acid.

A

C) cholesterol ester.

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39
Q

Which type of lipid has as a ring structure?

A) trans fatty acids
B) phospholipids
C) sterols
D) saturated fatty acids

A

C) sterols

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40
Q

Which of the following hormones is produced from cholesterol?

A) estrogen
B) insulin
C) epinephrine
D) glucagon

A

A) estrogen

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41
Q

Sex hormones and adrenal hormones are substances derived from which class of lipid?

A) fatty acids
B) triglycerides
C) phospholipids
D) sterols

A

D) sterols

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42
Q

Which hormone signals the gallbladder to contract?

A) serotonin
B) lipoprotein lipase
C) insulin
D) cholecystokinin (CCK)

A

D) cholecystokinin (CCK)

43
Q

The primary emulsifiers in bile are called:

A) lecithins.
B) cholecystokinin (CCK).
C) bicarbonate.
D) electrolytes.

A

A) lecithins.

44
Q

The vast majority of fat digestion and absorption occurs in the:

A) stomach.
B) liver.
C) small intestine.
D) large intestine.

A

C) small intestine.

45
Q

To facilitate the digestion of dietary fats, the gallbladder stores and releases:

A) lipase.
B) bile.
C) hydrochloric acid.
D) bicarbonate.

A

B) bile.

46
Q

The primary enzyme for digesting cholesterol esters in the small intestine is called:

A) amylase.
B) cholesterol esterase.
C) lingual lipase.
D) pancreatic lipase.

A

B) cholesterol esterase.

47
Q

During triglyceride digestion, two fatty acids are removed and the resulting molecule is called a:

A) monoacylglyceride.
B) diglyceride.
C) sterol.
D) phospholipid.

A

A) monoacylglyceride.

48
Q

As part of the absorption process, most digested lipids are transported to the mucosal lining of the small intestine in spherical compounds called:

A) micelles.
B) peptides.
C) monoglycerides.
D) glycerols.

A

A) micelles.

49
Q

The lipoprotein that transports lipids from the intestine into the bloodstream is a:

A) chylomicron.
B) very-low-density lipoprotein (VLDL).
C) high-density lipoprotein (HDL).
D) micelle.

A

A) chylomicron.

50
Q

Chylomicrons are soluble in water. Which component of their outer surface gives them this characteristic?

A) triglycerides
B) phospholipids and proteins
C) bile
D) carbohydrates

A

B) phospholipids and proteins

51
Q

Where in the body are the majority of triglycerides stored for future energy needs?

A) lipoproteins
B) beta cells of the pancreas
C) liver
D) adipose tissue

A

D) adipose tissue

52
Q

How many Calories are potentially provided by 25 grams of fat?

A) 23 kilocalories
B) 100 kilocalories
C) 225 kilocalories
D) 2,250 kilocalories

A

C) 225 kilocalories

53
Q

Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. What percentage of Calories of her day’s intake came from fat?

A) 13%
B) 15%
C) 29%
D) 35%

A

C) 29%

54
Q

Which of the following triggers the breakdown of stored fat?

A) lipoprotein lipase
B) epinephrine
C) insulin
D) estrogen

A

B) epinephrine

55
Q

How does fat consumption relate to vitamin A, D, E, and K intake?

A) These vitamins are normally highly unstable molecules and are stabilized by fatty acids.
B) These vitamins require fats for their absorption and transport.
C) Fats provide the energy required to move these large molecules across the intestinal wall.
D) These vitamins are found only in the saturated fat found in animal sources.

A

B) These vitamins require fats for their absorption and transport.

56
Q

The Acceptable Macronutrient Distribution Range for fat calls for a maximum of ____ of total energy intake.

A) less than 10%
B) 20%
C) 35%
D) 50%

A

C) 35%

57
Q

Which of the following foods is MOST likely to contain “invisible” fats?

A) olive oil
B) zucchini
C) chocolate cake
D) butter

A

C) chocolate cake

58
Q

A blood test showed that Tom’s level of low-density lipoproteins (LDLs) is 210 mg/dl. What is the potential health implication of this condition?

A) increased risk of atherosclerosis
B) decreased risk of atherosclerosis
C) decreased production of blood cholesterol
D) reduced inflammation

A

A) increased risk of atherosclerosis

59
Q

How are high-density lipoproteins (HDLs) related to heart health?

A) HDLs increase inflammation, which restricts blood flow.
B) HDLs release artery-clogging cholesterol into the blood.
C) HDLs remove artery-clogging cholesterol from the blood.
D) HDLs help bind cholesterol to the walls of blood vessels, restricting blood flow.

A

C) HDLs remove artery-clogging cholesterol from the blood.

60
Q

What is the leading cause of death in the United States?

A) cancer
B) heart disease
C) diabetes
D) infection

A

B) heart disease

61
Q

High-density lipoproteins (HDLs) are so named because of their high proportion of:

A) cholesterol.
B) carbohydrates.
C) liquid.
D) protein.

A

D) protein.

62
Q

The production of endogenous very low-density lipoproteins (VLDLs) is decreased by:

A) exercise.
B) simple sugars.
C) extra Calories.
D) dietary cholesterol.

A

A) exercise.

63
Q

Which type of dietary fat is known to elevate blood cholesterol levels?

A) saturated
B) polyunsaturated
C) monounsaturated
D) docosahexaenoic acid (DHA)

A

A) saturated

64
Q

Diets high in ____ have been shown to increase blood levels of high-density lipoproteins (HDLs).

A) saturated fatty acids
B) trans fatty acids
C) omega-3 fatty acids
D) omega-6 fatty acids

A

C) omega-3 fatty acids

65
Q

What effect do statin drugs have on blood cholesterol?

A) They raise levels of very-low-density lipoproteins (VLDLs).
B) They lower levels of low-density lipoproteins (LDLs).
C) They raise levels of LDLs.
D) They lower levels of HDLs.

A

B) They lower levels of low-density lipoproteins (LDLs).

66
Q

What effect does exercise have on blood-cholesterol levels?

A) increases total triglycerides
B) increases high-density lipoprotein (HDL) cholesterol
C) lowers HDL-cholesterol
D) increases low-density lipoprotein (LDL) cholesterol

A

B) increases high-density lipoprotein (HDL) cholesterol

67
Q

A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:

A) monounsaturated.
B) polyunsaturated.
C) saturated.
D) methylated.

A

C) saturated.

68
Q

A ____ fatty acid contains one double bond between carbons.

A) monounsaturated
B) polyunsaturated
C) saturated
D) sterol

A

A) monounsaturated

69
Q

Which type of fatty acid has hydrogen atoms attached on diagonally opposite sides of a double carbon bond?

A) monounsaturated
B) saturated
C) cis
D) trans

A

D) trans

70
Q

Why does a cis fatty acid have a kinked shape?

A) Its hydrogen atoms are attached on diagonally opposite sides of the double carbon bond.
B) Both hydrogen atoms are located on the same sides of the double carbon bond.
C) Every one of its carbon atoms is saturated with hydrogen.
D) It has only one double carbon bond.

A

B) Both hydrogen atoms are located on the same sides of the double carbon bond.

71
Q

Which of the following is the BEST source of heart-healthy fats?

A) whole milk
B) cheddar cheese
C) canola oil
D) butter

A

C) canola oil

72
Q

Which of the following is the BEST source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)?

A) flaxseeds
B) avocado
C) spinach
D) fish oil

A

D) fish oil

73
Q

Which of the following provides both omega-3 and omega-6 fatty acids?

A) flaxseed oil
B) butter
C) ground beef
D) chicken

A

A) flaxseed oil

74
Q

Which of the following is typically high in both unhealthful saturated fat and trans fatty acid?

A) avocado
B) olive oil
C) peanut butter
D) croissant

A

D) croissant

75
Q

A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it is high in:

A) alpha-linolenic acid.
B) cis fatty acids.
C) eicosanoids.
D) invisible fats.

A

D) invisible fats.

76
Q

Which of the following sources of protein includes the MOST unhealthful fats?

A) poached salmon
B) fried chicken
C) lentils
D) tempeh

A

B) fried chicken

77
Q

What effect does the consumption of trans fatty acids have on a person’s health?

A) provides essential fatty acids that reduce inflammation
B) boosts immune function
C) increases risk for cardiovascular disease
D) reduces risk for cardiovascular disease

A

C) increases risk for cardiovascular disease

78
Q

The Centers for Disease Control (CDC) and other health groups recommend that total daily intake of canola oil and other polyunsaturated fats make up no more than ____ of total energy intake in order to prevent or reduce the risk for heart disease.

A) 7%
B) 10%
C) 20%
D) 35%

A

B) 10%

79
Q

How do omega-3 fatty acids decrease the risk for cardiovascular disease?

A) They increase levels of high-density lipoproteins (HDLs).
B) They increase levels of low-density lipoproteins (LDLs).
C) They increase levels of cholesterol.
D) They increase levels of very-low-density lipoproteins (VLDLs).

A

A) They increase levels of high-density lipoproteins (HDLs).

80
Q

The Acceptable Macronutrient Distribution Range (AMDR) for linoleic acid is at least what percentage of daily energy intake?

A) 2
B) 5
C) 14
D) 17

A

B) 5

81
Q

One tablespoon of fish oil, which contains more than 4 grams of alpha-linolenic fatty acid, provides:

A) half the Adequate Intake (AI) of omega-3 fatty acids.
B) half the AI of omega-6 fatty acids.
C) more than double the AI of omega-3 fatty acids.
D) more than double the AI of omega-6 fatty acids.

A

C) more than double the AI of omega-3 fatty acids.

82
Q

T/F

Very-low-density lipoproteins (VLDLs) are often called “good” cholesterol.

A

False

83
Q

T/F

All lipids are solid at room temperature.

A

False

84
Q

T/F

Diets high in plant foods will usually be lower in saturated fats than diets high in animal products.

A

True

85
Q

T/F

The COOH end of a fatty acid is called the methyl end.

A

False

86
Q

T/F

In a phospholipid, the heads are hydrophobic and the tails are hydrophilic.

A

False

87
Q

T/F

The human body synthesizes (manufactures) cholesterol.

A

True

88
Q

T/F

Short- and medium-chain fatty acids are digested and transported more quickly than long-chain fatty acids.

A

True

89
Q

T/F

People who engage in regular physical activity are more likely to have triglycerides stored in their muscle tissue.

A

True

90
Q

T/F

Lipoproteins are identified based on their proportion of less-dense lipid to very-dense protein.

A

True

91
Q

T/F

Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.

A

False

92
Q

T/F

Trans fatty acids are named for the location of their hydrogen atoms, which are situated next to each other on the same side of the double carbon bonds.

A

False

93
Q

T/F

Type 2 diabetes decreases an individual’s risk for developing heart disease.

A

False

94
Q

T/F

Trans fatty acids raise low-density lipoprotein (LDL) cholesterol levels more than saturated fatty acids do.

A

True

95
Q

T/F

Saturated fats are typically liquid at room temperature.

A

False

96
Q

T/F

Fat is primarily stored in the liver and muscle cells.

A

False

97
Q

T/F

All low-fat products are by definition also low-Calorie.

A

False

98
Q

T/F

Studies show that the use of fat replacers have helped to reduce obesity rates in the United States.

A

False

99
Q

T/F

Decreasing saturated fat intake to no more than 7% of total daily Calories can reduce the risk for cardiovascular disease.

A

True

100
Q

T/F

Dark green, leafy vegetables provide essential omega-3 fatty acids that help lower the risk for cardiovascular disease.

A

True

101
Q

T/F

The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL) cholesterol and increases the risk for cardiovascular disease.

A

False

102
Q

T/F

Low-fat, high-carbohydrate diets can increase the risk for heart disease.

A

True

103
Q

T/F

The typical American diet provides inadequate amounts of linoleic acid.

A

False

104
Q

T/F

On average, Americans consume less than the recommended amount of saturated fat.

A

False

Nutrition Class (15 decks)

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