Nutrition Ecology and Behavior 8Th Edition By Pete Anderson – Test Bank

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Nutrition Ecology and Behavior 8Th Edition By Pete Anderson – Test Bank

Chapter 05

Lipids

Multiple Choice Questions

1.	A(n) _____ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end. A. cholesterol B. fatty acid C. glycerol D. triglyceride

2.	A(n) _____ is made up of a glycerol backbone attached to three fatty acids. A. lipoprotein B. chylomicron C. eicosanoid D. triglyceride

3.	Olive and canola oils contain a high percentage of _____ fatty acids. A. omega-3 B. saturated C. monounsaturated D. polyunsaturated

4.	A(n) ______ fatty acid is an essential, polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end. A. tri-saturated B. omega-3 C. omega-6 D. tri-methyl

5.	Most lipids are transported in the blood as part of a structure called a(n) A. emulsifier. B. lipoprotein. C. glycerol. D. cholesterol.

6.	_____ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein; their role is to transport fat that has been absorbed from the GI tract. A. Chylomicrons B. Very-low-density lipoproteins C. Low-density lipoproteins D. High-density lipoproteins

7.	During rest and light activities, ______ are the main fuel for muscles. A. fatty acids B. amino acids C. phospholipids D. monosaccharides

8.	The process of _______ removes double bonds from fatty acids, giving the fat a more solid consistency. A. emulsification B. elongation C. saponification D. hydrogenation

9.	When chyme is in the small intestine, the pancreas secretes ______ to digest triglycerides. A. chylomicrons B. lipase C. bicarbonate D. insulin

10.	Of the macronutrients, fats are the most significant dietary factor(s) associated with A. diabetes. B. stomach ulcers. C. heart disease. D. lung cancer.

11.	A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat. A. 16.7 B. 30 C. 37.5 D. 50

12.	Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as A. fat replacers. B. emulsifiers. C. thickeners. D. homogenizers.

13.	All of the following are characteristics of cholesterol except A. it is used for making estrogen and testosterone. B. it is converted to bile. C. it is incorporated into cell membranes. D. it is an essential nutrient.

14.	Sterols are similar to triglycerides in which of the following ways? A. They contain fatty acids. B. They contain glycerol. C. They usually contain three fatty acids. D. They do not dissolve in water.

MAECENAS IACULIS

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ADIPISCING CONVALLIS BULUM

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1.	A(n) _____ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end. A. cholesterol B. fatty acid C. glycerol D. triglyceride

2.	A(n) _____ is made up of a glycerol backbone attached to three fatty acids. A. lipoprotein B. chylomicron C. eicosanoid D. triglyceride

3.	Olive and canola oils contain a high percentage of _____ fatty acids. A. omega-3 B. saturated C. monounsaturated D. polyunsaturated

4.	A(n) ______ fatty acid is an essential, polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end. A. tri-saturated B. omega-3 C. omega-6 D. tri-methyl

5.	Most lipids are transported in the blood as part of a structure called a(n) A. emulsifier. B. lipoprotein. C. glycerol. D. cholesterol.

6.	_____ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein; their role is to transport fat that has been absorbed from the GI tract. A. Chylomicrons B. Very-low-density lipoproteins C. Low-density lipoproteins D. High-density lipoproteins

7.	During rest and light activities, ______ are the main fuel for muscles. A. fatty acids B. amino acids C. phospholipids D. monosaccharides

8.	The process of _______ removes double bonds from fatty acids, giving the fat a more solid consistency. A. emulsification B. elongation C. saponification D. hydrogenation

9.	When chyme is in the small intestine, the pancreas secretes ______ to digest triglycerides. A. chylomicrons B. lipase C. bicarbonate D. insulin

10.	Of the macronutrients, fats are the most significant dietary factor(s) associated with A. diabetes. B. stomach ulcers. C. heart disease. D. lung cancer.

11.	A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat. A. 16.7 B. 30 C. 37.5 D. 50

12.	Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as A. fat replacers. B. emulsifiers. C. thickeners. D. homogenizers.

13.	All of the following are characteristics of cholesterol except A. it is used for making estrogen and testosterone. B. it is converted to bile. C. it is incorporated into cell membranes. D. it is an essential nutrient.

14.	Sterols are similar to triglycerides in which of the following ways? A. They contain fatty acids. B. They contain glycerol. C. They usually contain three fatty acids. D. They do not dissolve in water.