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The major dietary factor to be concerned about in relation to heart disease is


A) cholesterol.
B) protein.
C) total fat.
D) saturated fat.

E) B) and D)
F) All of the above

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One of the richest plant sources of omega-3 fatty acids is


A) cranberries.
B) walnuts.
C) tomatoes.
D) peanut butter.

E) None of the above
F) B) and C)

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Most lipids are transported in the blood as part of a structure called a(n)


A) emulsifier.
B) lipoprotein.
C) glycerol.
D) cholesterol.

E) All of the above
F) B) and D)

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Diets high in trans fatty acids tend to ______ levels of LDL in the blood.


A) decrease
B) increase

C) A) and B)
D) undefined

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The main regulator of blood cholesterol levels is the


A) heart.
B) liver.
C) intestine.
D) brain.

E) B) and D)
F) All of the above

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Studies of the Greenlandic Inuit population have demonstrated a relationship between the consumption of fish and the risk for heart disease.What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?


A) The protein in fish lowers the blood cholesterol.
B) Fish is low in cholesterol.
C) Fish supplies fatty acids that decrease blood clotting.
D) The carbohydrate in fish lowers blood cholesterol.

E) B) and C)
F) A) and B)

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In which form are most dietary lipids found?


A) Sterols
B) Phospholipids
C) Triglycerides
D) Monoglycerides

E) A) and C)
F) A) and B)

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The omega-6 parent fat,linoleic acid,is converted by the body into the long-chain fatty acid,


A) arachidonic acid.
B) oleic acid.
C) palmitic acid.
D) linolenic acid.

E) B) and C)
F) B) and D)

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According to the Food and Nutrition Board,what is the upper limit of fat (in grams) that should be consumed by a healthy person requiring 2,000 kilocalories per day?


A) 44
B) 78
C) 30
D) 93

E) All of the above
F) B) and C)

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________ are lipid-loaded white blood cells that form plaque in blood vessels.


A) Lymphocytes
B) Neutrophils
C) Foam cells
D) Liposomes

E) A) and B)
F) A) and C)

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The body stores excess protein as


A) muscle tissue.
B) glycogen.
C) triglycerides.
D) bone marrow.

E) None of the above
F) C) and D)

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The plant stanols/sterols,also called phytosterols,work by


A) reducing cholesterol absorption in the small intestine and lowering its return to the liver.
B) increasing the absorption of dietary fiber from the small intestine.
C) decreasing the ability of cholesterol to bind to artery walls.
D) decreasing trans fat formation in fried foods.

E) B) and C)
F) All of the above

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Which of the following is an essential fatty acid?


A) Oleic acid
B) Linoleic acid
C) Palmitic acid
D) Stearic acid

E) A) and B)
F) A) and C)

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Sterols are similar to triglycerides in which of the following ways?


A) They contain fatty acids.
B) They contain glycerol.
C) They usually contain three fatty acids.
D) They do not dissolve in water.

E) A) and C)
F) None of the above

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The major function of adipose tissue is to


A) store glycogen.
B) store triglycerides.
C) synthesize protein for muscle.
D) synthesize cholesterol.

E) All of the above
F) A) and B)

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To be transported throughout the body,fats are packaged in structures called


A) sterols.
B) phospholipids.
C) lipoproteins.
D) micelles.

E) A) and B)
F) B) and D)

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Match each of the following description with terms.

Premises
Product of the VLDL metabolism that contains primarily cholesterol
Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver
Lipoprotein that carries cholesterol and lipids newly synthesized by the liver
Lipoprotein made in the intestine after fat absorption
Responses
HDL
VLDL
Chylomicron
LDL

Correct Answer

Product of the VLDL metabolism that contains primarily cholesterol
Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver
Lipoprotein that carries cholesterol and lipids newly synthesized by the liver
Lipoprotein made in the intestine after fat absorption

______ is an essential omega-3 fatty acid.


A) Linoleic acid (LA)
B) Eicosapentaenoic acid (EPA)
C) Alpha-linolenic acid (ALA)
D) Docasahexaenoic acid (DHA)

E) None of the above
F) B) and D)

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A monounsaturated fatty acid contains


A) no double bonds.
B) one double bond.
C) 2 to 12 double bonds.
D) 14 to 24 double bonds.

E) All of the above
F) A) and D)

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If a fat contains mostly saturated fatty acids,it is likely to be _______ at room temperature.


A) liquid
B) solid
C) rancid
D) soft

E) All of the above
F) A) and D)

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