Chapter 5 Quiz

A  LDL

B  micelles

C  chylomicrons

D  HDL

E  VLDL

A  TRUE

B  FALSE

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

B  Immune function is improved when taking fish oil supplements.

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

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

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

A  TRUE

B  FALSE

A  Eat ice cream instead of sherbet.

B  Eat nuts instead of French fries.

C  Eat baked chips rather than fried chips.

D  Prepare rice without butter.

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

A  25 percent

B  45 percent

C  15 percent

D  20 percent

E  5 percent

A  polyunsaturated fat

B  saturated fat

C  omega-6 fatty acids

D  monounsaturated fat

E  dietary cholesterol

A  Ketones are used to make glucose.

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

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

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

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

A  phospholipids

B  emulsifiers

C  triglycerides

D  lecithin

E  cholesterol

A  palm and coconut oils

B  peanut oil and sesame oils

C  sesame oil

D  olive oil

E  canola oil

A  Microvilli, lipids

B  Bile, lipoproteins

C  Lecithin, phospholipids

D  Micelles, lipoproteins

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

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

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

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

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

A  phospholipids

B  unsaturated fatty acids

C  sterols

D  saturated fatty acids

E  triglycerides

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

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

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

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

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

A  energy storage

B  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

C  the main energy source for the brain

D  most of the body’s resting energy

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

A  Trans fat, LDL

B  Trans fat, HDL

C  Saturated fat, LDL

D  Saturated fat, HDL

A  peanut butter on celery

B  a small handful of mixed nuts

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

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

E  pasta drizzled with olive oil and garlic

A  stomach

B  pancreas

C  liver

D  small intestine

E  mouth

A  HDL

B  chylomicrons

C  cholesterol

D  phospholipids

E  triglycerides

A  Fats are converted to proteins as needed.

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

C  Fats provide the energy to fuel muscular work.

D  Fats protect internal organs from overheating.

E  Fats reduce satiety after consuming a meal.