Chapter 5 Quiz

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

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

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

D  Immune function is improved when taking fish oil supplements.

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

A  Microvilli …. Lipoproteins

B  Bile… lipoproteins

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

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

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

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  TRUE

B  FALSE

A  monounsaturated fat

B  saturated fat

C  dietary cholesterol

D  polyunsaturated fat

E  omega-6 fatty acids

A  triglycerides

B  chylomicrons

C  phospholipids

D  HDL

E  cholesterol

A  canola oil

B  palm and coconut oils

C  olive oil

D  sesame oil

E  peanut oil and sesame oils

A  Trans fat… LDL…

B  Saturated fat …. LDL….

A  FALSE

B  TRUE

A  sterols

B  triglycerides

C  unsaturated fatty acids

D  phospholipids

E  saturated fatty acids

A  20 percent

B  45 percent

C  25 percent

D  15 percent

E  5 percent

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

B  Fats reduce satiety after consuming a meal.

C  Fats protect internal organs from overheating.

D  Fats are converted to proteins as needed.

E  Fats provide the energy to fuel muscular work.

A  peanut butter on celery

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

C  pasta drizzled with olive oil and garlic

D  a small handful of mixed nuts

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

A  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

B  energy storage

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

D  the main energy source for the brain

E  most of the body’s resting energy

A  Ketones are used to make glucose.

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

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  Fatty acids are produced by cellular machinery in the liver.

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

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

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

A  HDL

B  VLDL

C  micelles

D  chylomicrons

E  LDL

A  Eat ice cream instead of sherbet

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

C  Prepare rice without butter.

D  Eat baked chips rather than fried chips.

E  Eat nuts instead of French fries.

A  triglycerides

B  cholesterol

C  phospholipids

D  emulsifiers

E  lecithin

A  small intestine

B  stomach

C  mouth

D  liver

E  pancreas