Chapter 5 Quiz

A  HDL

B  micelles

C  VLDL

D  LDL

E  chylomicrons

A  FALSE

B  TRUE

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

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

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

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

E  Immune function is improved when taking fish oil supplements.

A  FALSE

B  TRUE

A  Eat ice cream instead of sherbet.

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

C  Eat baked chips rather than fried chips.

D  Eat nuts instead of French fries.

E  Prepare rice without butter.

A  15 percent

B  5 percent

C  20 percent

D  25 percent

E  45 percent

A  dietary cholesterol

B  monounsaturated fat

C  omega-6 fatty acids

D  polyunsaturated fat

E  saturated fat

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

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

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

A  triglycerides

B  lecithin

C  emulsifiers

D  cholesterol

E  phospholipids

A  canola oil

B  olive oil

C  peanut oil and sesame oils

D  palm and coconut oils

E  sesame oil

A  Bile, lipoproteins

B  Micelles, lipoproteins

C  Microvilli, lipids

D  Lecithin, phospholipids

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

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

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

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

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

A  saturated fatty acids

B  sterols

C  triglycerides

D  unsaturated fatty acids

E  phospholipids

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

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

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

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

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

A  most of the body’s resting energy

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  the main energy source for the brain

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

A  Trans fat, LDL

B  Trans fat, HDL

C  Saturated fat, HDL

D  Saturated fat, LDL

A  peanut butter on celery

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

C  pasta drizzled with olive oil and garlic

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

E  a small handful of mixed nuts

A  liver

B  mouth

C  small intestine

D  pancreas

E  stomach

A  HDL

B  triglycerides

C  chylomicrons

D  cholesterol

E  phospholipids

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

B  Fats are converted to proteins as needed.

C  Fats provide the energy to fuel muscular work.

D  Fats protect internal organs from overheating.

E  Fats reduce satiety after consuming a meal.