Chapter 5 Quiz

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

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  Taking daily fish oil supplements is hazardous to your health.

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

A  Microvilli …. Lipoproteins

B  Bile… lipoproteins

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

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

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

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

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

A  FALSE

B  TRUE

A  monounsaturated fat

B  omega-6 fatty acids

C  dietary cholesterol

D  saturated fat

E  polyunsaturated fat

A  triglycerides

B  phospholipids

C  cholesterol

D  chylomicrons

E  HDL

A  peanut oil and sesame oils

B  olive oil

C  sesame oil

D  canola oil

E  palm and coconut oils

A  Trans fat… LDL…

B  Saturated fat …. LDL….

A  FALSE

B  TRUE

A  sterols

B  phospholipids

C  triglycerides

D  unsaturated fatty acids

E  saturated fatty acids

A  20 percent

B  5 percent

C  45 percent

D  15 percent

E  25 percent

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

B  Fats reduce satiety after consuming a meal.

C  Fats are converted to proteins as needed.

D  Fats protect internal organs from overheating.

E  Fats provide the energy to fuel muscular work.

A  pasta drizzled with olive oil and garlic

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

C  a small handful of mixed nuts

D  peanut butter on celery

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

A  the main energy source for the brain

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  raw materials for important compounds in the body such as hormones

D  energy storage

E  most of the body’s resting energy

A  Ketones are used to make glucose.

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

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

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

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

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

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

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

A  VLDL

B  chylomicrons

C  micelles

D  HDL

E  LDL

A  Prepare rice without butter.

B  Eat nuts instead of French fries.

C  Eat ice cream instead of sherbet

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

E  Eat baked chips rather than fried chips.

A  cholesterol

B  phospholipids

C  emulsifiers

D  lecithin

E  triglycerides

A  stomach

B  small intestine

C  mouth

D  pancreas

E  liver