Chapter 5 Quiz

A  LDL

B  micelles

C  VLDL

D  HDL

E  chylomicrons

A  TRUE

B  FALSE

A  Immune function is improved when taking fish oil supplements.

B  Consuming fish in conjunction with a healthy diet is recommended over taking fish oil supplements.

C  Taking daily fish oil supplements is hazardous to your health.

D  Supplements are preferred over eating fish because there is no risk of mercury exposure.

E  Supplements are a good idea because they have been proven to prevent heart disease.

A  FALSE

B  TRUE

A  Eat nuts instead of French fries.

B  Eat baked chips rather than fried chips.

C  Prepare rice without butter.

D  Eat ice cream instead of sherbet.

E  Use wine, lemon juice, or broth instead of butter.

A  45 percent

B  5 percent

C  25 percent

D  20 percent

E  15 percent

A  monounsaturated fat

B  saturated fat

C  omega-6 fatty acids

D  dietary cholesterol

E  polyunsaturated fat

A  Cells convert fat into glucose, which is the most efficient method for producing energy.

B  Fat cells break down stored fat and release fatty acids into the blood.

C  Fatty acids are liberated from a cell’s lipid bi-layer and directly used for energy.

D  Ketones are used to make glucose.

E  Fatty acids are produced by cellular machinery in the liver.

A  lecithin

B  cholesterol

C  triglycerides

D  phospholipids

E  emulsifiers

A  peanut oil and sesame oils

B  palm and coconut oils

C  canola oil

D  sesame oil

E  olive oil

A  Micelles, lipoproteins

B  Microvilli, lipids

C  Bile, lipoproteins

D  Lecithin, phospholipids

A  Hydrogenation makes oils healthier because the addition of hydrogen maintains the liquid structure.

B  Fat-soluble vitamins are more bioavailable in oils that have been hydrogenated.

C  Eating hydrogenated oils has virtually no effect on blood cholesterol.

D  Hydrogenation maintains the double bond structure found in unsaturated fatty acids.

E  Oils that undergo hydrogenation are more resistant to oxidation and have a longer shelf-life.

A  sterols

B  triglycerides

C  phospholipids

D  saturated fatty acids

E  unsaturated fatty acids

A  Finland has the highest CVD death rate and the highest consumption of unsaturated fat.

B  Meat is an important part of a diet low in saturated fats.

C  Total fat intake alone cannot account for differences in risks of CVD.

D  Diets high in saturated fat from olive oil are linked with relatively low risks of CVD.

E  When corn or seed oils replace butter and cheese in the diet, the person’s CVD risk increases.

A  raw materials for important compounds in the body such as hormones

B  energy storage

C  most of the body’s resting energy, energy storage, the main energy source for the brain, and raw materials for important compounds in the body such as hormones

D  most of the body’s resting energy

E  the main energy source for the brain

A  Saturated fat, LDL

B  Trans fat, LDL

C  Trans fat, HDL

D  Saturated fat, HDL

A  a small handful of mixed nuts

B  garden salad with sliced avocado, sunflower seeds, and vinaigrette

C  pasta drizzled with olive oil and garlic

D  peanut butter on celery

E  salad in taco shell with chili, cheese, sour cream, and salsa

A  liver

B  mouth

C  stomach

D  small intestine

E  pancreas

A  phospholipids

B  cholesterol

C  HDL

D  chylomicrons

E  triglycerides

A  Fats reduce satiety after consuming a meal.

B  Fats are converted to proteins as needed.

C  Fats are stored as glycogen, the body’s form of stored energy.

D  Fats provide the energy to fuel muscular work.

E  Fats protect internal organs from overheating.