Module 2 Lipids

Question 1

Which of the following is a function of fat?

a.	 Satiety

b.	 Repair body tissue

c.	 Make enzymes

d.	 Make hormones

Answer 1

satiety

Question 2

Of the following structures, which is (are) considered to be a lipid?

Select ALL that apply.

[mark all correct answers]
a.
sterol

b.	 triglyceride

c.	 amine

d.	 phospholipid

e.	 polypeptide

Answer 2

sterol
triglyceride
phospholipid

Question 3

What are the characteristics of a phospholipid?

Select ALL that apply.

[mark all correct answers]
a.
they are water-soluble

b.	 they are fat-soluble

c.	 they allow cells to dissolve into the watery bloodstream

d.	 they allow fat and oil to be blended together

e.	 they have two fewer fatty acid chains than the triglycerides

f.	 they contain a phosphorus group and two fatty acid chains attached to glycerol

Answer 3

they are water-soluble

b.	 they are fat-soluble

they allow fat and oil to be blended together

they contain a phosphorus group and two fatty acid chains attached to glycerol

Question 4

What type of compound is lecithin?

a.	 Bile salt

b.	 Lipoprotein

c.	 Triglyceride

d.	 Phospholipid

Answer 4

phospholipid

Question 5

What is the difference between saturated fat and unsaturated fat?

a.	 saturated fats are processed, but unsaturated fats are natural in foods

b.	 saturated fats have been partially hydrogenated, but unsaturated fat has been fully hydrogenated

c.	 unsaturated fats have some double bonds between carbons, but saturated fats have no double bonds

d.	 unsaturated fats contain carbon, hydrogen, and oxygen, but saturated fat is missing oxygen

Answer 5

unsaturated fats have some double bonds between carbons, but saturated fats have no double bonds

Question 6

Which type of fats are the least shelf stable?

a.	 saturated fats

b.	 trans fats

c.	 polyunsaturated fats

d.	 monounsaturated fats

Answer 6

polyunsaturated fats

Question 7

Which food is considered the healthiest based on the “bad” fat content?

a.	 tub margarine

b.	 stick margarine

c.	 shortening

d.	 butter

Answer 7

tub margarine

Question 8

What product has the highest percentage of its fat in saturated form?

a.	 Butter

b.	 Corn oil

c.	 Walnuts

d.	 Coconut oil

Answer 8

coconut oil

Question 9

The best way to describe a fatty acid that has one point of unsaturation is:

a.	 polyunsaturated

b.	 monounsaturated

c.	 polyglyceride

d.	 monoglyceride

Answer 9

b.
monounsaturated

Question 10

Which of the following types of fats is likely to make a food become rancid?

a.	 Unsaturated fat

b.	 Saturated fat

c.	 Lecithin

d.	 Cholesterol

Answer 10

Unsaturated fat

Question 11

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

a.	 amino acids

b.	 saccharide units

c.	 nitrogen atoms

d.	 double bonds

Answer 11

d.
double bonds

Question 12

Which product provides abundant amounts of omega-3 fatty acids?

a.	 Palm oil

b.	 Safflower oil

c.	 Corn oil

d.	 Flaxseed oil

Answer 12

d.
Flaxseed oil

Question 13

Which product has the highest percentage of its fat in polyunsaturated form?

a.	 Butter

b.	 Corn Oil

c.	 Coconut Oil

d.	 Shortening

Answer 13

corn oil

Question 14

How does soluble fiber lower cholesterol levels?

a.	 Soluble fiber stimulates lipase enzymes to digest cholesterol.

b.	 Soluble fiber binds up the bile to remove from the body.

c.	 Soluble fiber blocks cholesterol from being absorbed.

d.	 Soluble fiber increases the reabsorption of bile.

Answer 14

Soluble fiber binds up the bile to remove from the body.

Question 15

What part of the gastrointestinal tract is the predominant site of dietary fat digestion?

a.	 Mouth

b.	 Stomach

c.	 Small intestine

d.	 Liver

Answer 15

c.
Small intestine

Question 16

Which food contains cholesterol?

a.	 Grilled chicken breast

b.	 French fries

c.	 Roasted peanuts

d.	 Coconut oil

Answer 16

Grilled chicken breast

Question 17

Which source of lipids should be consumed instead of saturated fats to help lower blood cholesterol levels?

a.	 Canola oil

b.	 Butter

c.	 Coconut oil

d.	 Shortening

Answer 17

canola oil

Question 18

A high risk of heart attack correlates with high blood levels of ____.

a.	 free fatty acids

b.	 high-density lipoproteins

c.	 low-density lipoproteins

d.	 omega-3 fatty acids

Answer 18

low-density lipoproteins

Question 19

What type of carbohydrate food would be the best replacement for saturated fat?

a.	 Flavored milk

b.	 White rice

c.	 Legumes

d.	 Sweetened applesauce

Answer 19

legumes

Question 20

When comparing lipoproteins, which of the following statements is the most accurate?

a.	 The highest percentage of protein is found in HDL.

b.	 The highest amount of protein is found in chylomicrons.

c.	 VLDL and LDL molecules have similar amounts of protein.

d.	 LDL only contains cholesterol

Answer 20

The highest percentage of protein is found in HDL.

Question 21

What is the recommended intake for saturated fat intake?

a.	 Less than 5% of calories

b.	 Less than 10% of calories

c.	 Less than 15% of calories

d.	 Less than 20% of calories

Answer 21

b.
Less than 10% of calories

Question 22

What is the recommended intake for fat?

a.	 10-35% of calories

b.	 15-30% of calories

c.	 20-35% of calories

d.	 40-65% of calories

Answer 22

20-35% of calories

Question 23

What is the best recommendation for an individual who is consuming 18% of calories from fat.

a.	 Exchange her butter for tub margarine

b.	 Add additional fat from fish or unsaturated oils

c.	 Remove the added fats like sour cream.

d.	 The diet is fine the way it is

Answer 23

Add additional fat from fish or unsaturated oils