HUN2201: CH 5 Practice Test

The lipids in foods and in the human body fall into _______ [1, 3, 4, 5, 20, 95] Item 1 classes. About 95% of these lipids are _______ e [glycerol molecules, lecithin, sterols, triglycerides, diglycerides] .Other classes of the lipid family include the phospholipids and the _______ [glycerol molecules, lecithin, sterols, triglycerides, diglycerides]

The lipids in foods and in the human body fall into 3 classes. About 95% of these lipids are triglycerides .Other classes of the lipid family include the phospholipids and the sterols

The human body stores fat __________.

a. only in specialized fat cells

b. in cells that can increase in number but cannot grow in size

c. and should be minimized as much as possible

d. in adipose tissue that secrete appetite-regulating hormones

e. in specialized inert cells that perform no other functions

d. in adipose tissue that secrete appetite-regulating hormones

Lecithin is a strong emulsifier and an example of a __________.

a. sterol

b. phospholipid

c. cholesterol

d. fatty acid

e. triglyceride

b. phospholipid

Emulsification is important to be able to digest and absorb fats within the body. Humans have the ability to emulsify fats because we produce _________ that is stored in the gallbladder.

a. amylases

b. eicosanoids

c. bile

d. lipases

e. proteases

c. bile

Four useful functions of fats in foods are to provide a concentrated _______ [energy, glycogen, protein, carbohydrate, vitamin] source, provide essential [fat-insoluble, fat-soluble, acidic, absorbable] vitamins, enhance food's aroma and [temperature, solubility, flavor, texture] and contribute to [hunger, satiety, weight gain, an unhealthy lifestyle]

Four useful functions of fats in foods are to provide a concentrated energy source, provide essential fat-soluble vitamins, enhance food's aroma and flavor, and contribute to satiety

Fatty acids are the major constituent of ________ [sterols, phospholipids, triglycerides, cholesterol, lecithin] , the primary form of fat. Fatty acids differ from one another in _________ [glucose, amino acid, chain, saturated, hydrogen] length and degree of _______[saturation, fluidity, amino acids, carbon molecules, glycerol carbons]. Highly unsaturated fats are soft in texture and melt more readily at _________ [high, low, extremely high, freezing] temperatures.

Fatty acids are the major constituent of triglycerides, the primary form of fat. Fatty acids differ from one another in chain length and degree of saturation. Highly unsaturated fats are soft in texture and melt more readily at low temperatures.

Fats usually travel through the bloodstream mixed with what?

a. glucose particles

b. glycogen particles

c. glycerol particles

d. insulin particles

e. protein particles

e. protein particles

An acceptable daily recommended range of fat intake is between ______ [10-25 percent, 15-30 percent, 20-35 percent, 30-45 percent, 50-60 percent]. Fat intake is necessary for_______ [storing energy, insulation, cellular membrane stability, transportation, satiation] used to fuel muscular work. The subcutaneous fat layer is important for [storing energy, insulation, cellular membrane stability, transportation, satiation]

An acceptable daily recommended range of fat intake is between 20-35 percent. Fat intake is necessary for storing energy used to fuel muscular work. The subcutaneous fat layer is important for insulation.

Two plant oils composed primarily of saturated fats are __________.

a. corn oil and peanut oil

b. fish oil and safflower oil

c. canola oil and olive oil

d. coconut oil and palm oil

e. avocado oil and sesame oil

d. coconut oil and palm oil

Consumption of trans fats results in elevated levels of __________, which increases cardiovascular disease risk.

a. protein

b. carbohydrates

c. HDL cholesterol

d. mono-unsaturated fats

e. LDL cholesterol

e. LDL cholesterol

The DRI committee sets recommended intakes for two types of essential fatty acids: __________.

a. linoleic acid and linolenic acid

b. sterols and linoleic acid

c. trans-fatty acids and phospholipids

d. triglycerides and linolenic acid

e. phospholipids and triglycerides

a. linoleic acid and linolenic acid

All lipoproteins contain a certain percentage of protein, cholesterol, phospholipids, and triglycerides. LDL has a significantly higher _________ content compared to HDL.

a. cholesterol

b. phospholipid

c. protein

d. triglyceride

a. cholesterol

Cream, butter, whipped cream, sour cream, and cream cheese are best described as __________.

a. good sources of essential fatty acids

b. members of the milk and milk products food group

c. major trans fat sources

d. polyunsaturated fats

e. saturated fats

e. saturated fats

Someone asks you whether he should reduce dietary cholesterol in an effort to prevent cardiovascular disease. What would be an appropriate response?

a. "Cholesterol, whether in the diet or in the blood, doesn't matter."

b. "Dietary cholesterol makes a major contribution to blood cholesterol."

c. "Avoid cholesterol at all costs."

d. "Dietary cholesterol doesn't matter as much as saturated and trans fat intakes."

e. "Very few foods contain cholesterol anyway."

d. "Dietary cholesterol doesn't matter as much as saturated and trans fat intakes."

The traditional Mediterranean diet is thought to have several health benefits. This diet provides abundant nutrients from vegetables, _______ [legumes' red meat, sugars, extra virgin, monounsaturated, solid, heart disease], nuts and seeds, fruits, whole grains, fish, other seafood, and some cheeses and yogurt, but little _______ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease] , few added ________ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease], and no ultra-processed foods. The fats of healthy Mediterranean-style diets derive mostly from ________ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease] olive oil, olives, nuts, and seeds. These foods are rich in _______ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease] fatty acids and phytochemicals, and when they replace the ________ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease] fats of butter, stick margarine, coconut and palm oil, or meats, improvements in markers of ______ [legumes, red meat, sugars, extra virgin, monounsaturated, solid, heart disease] risks often follow.

The traditional Mediterranean diet is thought to have several health benefits. This diet provides abundant nutrients from vegetables, legumes, nuts and seeds, fruits, whole grains, fish, other seafood, and some cheeses and yogurt, but little red meat, few added sugars, and no ultra-processed foods. The fats of healthy Mediterranean-style diets derive mostly from extra virgin olive oil, olives, nuts, and seeds. These foods are rich in monounsaturated fatty acids and phytochemicals, and when they replace the solid fats of butter, stick margarine, coconut and palm oil, or meats, improvements in markers of heart disease risks often follow.

Which of the following foods has the highest amount of dietary cholesterol?

a. eggs

b. flax seeds

c. chia seeds

d. almonds

a. eggs

If a meal provides 2,700 calories and the percentage of fat in it is 30%, how many grams of fat does the meal provide?

a. 50 grams

b. 60 grams

c. 75 grams

d. 90 grams

d. 90 grams

The traditional Mediterranean diet is reported to be heart healthy since it is rich in __________ and ____________.

a. saturated fats and calcium

b. trans-fats and vitamin B

c. omega-6 fats and arsenic

d. unsaturated fats and phytochemicals

d. unsaturated fats and phytochemicals