Chapter 5 Quiz

A  LDL

B  HDL

C  micelles

D  chylomicrons

E  VLDL

A  FALSE

B  TRUE

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

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

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  Immune function is improved when taking fish oil supplements.

A  TRUE

B  FALSE

A  Eat nuts instead of French fries.

B  Eat ice cream instead of sherbet.

C  Prepare rice without butter.

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

E  Eat baked chips rather than fried chips.

A  5 percent

B  15 percent

C  25 percent

D  20 percent

E  45 percent

A  dietary cholesterol

B  omega-6 fatty acids

C  saturated fat

D  polyunsaturated fat

E  monounsaturated fat

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

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

E  Ketones are used to make glucose.

A  emulsifiers

B  lecithin

C  triglycerides

D  cholesterol

E  phospholipids

A  palm and coconut oils

B  canola oil

C  olive oil

D  peanut oil and sesame oils

E  sesame oil

A  Microvilli, lipids

B  Bile, lipoproteins

C  Micelles, lipoproteins

D  Lecithin, phospholipids

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

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

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

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

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

A  saturated fatty acids

B  triglycerides

C  sterols

D  phospholipids

E  unsaturated fatty acids

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

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

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

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

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

A  the main energy source for the brain

B  energy storage

C  most of the body’s resting energy

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

E  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

A  Trans fat, LDL

B  Saturated fat, HDL

C  Saturated fat, LDL

D  Trans fat, HDL

A  a small handful of mixed nuts

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  peanut butter on celery

A  pancreas

B  small intestine

C  mouth

D  liver

E  stomach

A  cholesterol

B  triglycerides

C  phospholipids

D  chylomicrons

E  HDL

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

B  Fats provide the energy to fuel muscular work.

C  Fats reduce satiety after consuming a meal.

D  Fats are converted to proteins as needed.

E  Fats protect internal organs from overheating.