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Lipid Questions PowerPoint Presentation
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Lipid Questions

Lipid Questions

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Lipid Questions

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    1. Lipid Questions

    2. On your diet records, how many in here had A. between 30 % and 35% Calories from fat B. between 25 and 30 % Calories from fat C. between 20 and 25 % Calories from fat D. less than 20 % Calories from fat E. over 35 % Calories from fat

    3. On your diet records, how many in here had

    4. A family of compounds soluble in organic solvents but not in water are called a. triglycerides b. lipids c. carbohydrates d. oils e. amino acids

    5. Answer B. Lipids

    6. The most polyunsaturated margarines are those a. which list liquid oil as the first ingredient b. which are the most resistant to rancidity c. which have received the most hydrogenation d. which are the most expensive products

    7. answer a. which list liquid oil as the first ingredient

    8. Triglycerides always consist of a. three fatty acids b. trans-fatty acids c. one glycerol d. a and b e. a and c

    9. e. a and c

    10. The American diet typically contains small amounts of omega-3 fatty acids. This is due to a. our limited intake of protein b. our limited intake of fish c. our limited intake of polyunsaturated fats d. our limited intake of beans

    11. b. our limited intake of fish

    12. Which of the following supports the statement that "you can get fatter on fat calories than on the same number of carbohydrate calories? a. to be stored as fat, glucose must undergo many chemical conversions in the body and each requires energy b. compared to glucose fat requires fewer chemical conversions in the body to be stored as fat c. carbohydrate is more calorically dense than fat d. a and c e. a and b

    13. e. a and b

    14. Each pound of fat represents _______ kcals of stored energy. a. 2000 b. 2500 c. 3000 d. 3500 e. 4000

    15. d. 3500

    16. The presence of unsaturated fatty acids in a fat affects: a. whether it is liquid or solid b. the temperature at which the fat melts(becomes liquid) c. the vitamin content of the fat d. a and b e. a and c

    17. d. a and b

    18. Caprenin is an alternate fat source which varies from other triglycerides in that it a. isn't made from fatty acids b. doesn't have a glycerol component c. is toxic d. doesn't provide 9 kcals/gram

    19. d. doesn't provide 9 kcals/gram

    20. Characteristics of the essential fats include: a. they must be supplied in the diet b. they are found in small amounts in the oils of plants and cold water fish c. they are saturated fatty acids d. b and c e. a and b

    21. e. a and b

    22. Cooking oils should be stored in small, tightly covered containers in order to: a. prevent them from becoming rancid b. retard the oxidation process c. prevent them form losing fat soluble vitamins d. a and b e. a and c

    23. d. a and b

    24. Atherosclerosis is dangerous because--------. a. plaque accumulation reduces arterial elasticity b. it narrows the arterial lumen so a clot can easily block the lumen c. it can contribute to a stroke d. a and b e. a, b and c

    25. e. a, b and c

    26. Triglycerides with a double bond at one part of the molecule are referred to as: A. monounsaturated fats B. hydrogenated fats C. saturated fats D. sterols

    27. A. monounsaturated fats

    28. EPA and DHA are a. not important in nutrition b. essential amino acids c. found in fish oils e. omega-6 acids

    29. c. found in fish oils

    30. Atherosclerosis is dangerous because--------. a. plaque accumulation reduces arterial elasticity b. it narrows the arterial lumen so a clot can easily block the lumen c. it can contribute to a stroke d. a and b e. a, b and c

    31. e. a, b and c

    32. Where is cholesterol found in the blood? a. HDL b. LDL c. VLDL d. a and b e. a, b and c

    33. e. a, b and c

    34. Simplesse is a fat substitute that may be added to certain foods. Which of the following is not true of Simplesse? a. it is heat stable b. it is made from egg white or milk protein c. it provides about 1 1/3 Calories per gram d. it has the mouth feel of fat

    35. a. it is heat stable

    36. Olestra is also called sucrose polyester. It describes a molecule which contains______ and __________. a. sucrose, fatty acids b. sucrose, amino acids c. sucrose, carbohydrates d. sucrose, vitamins e. vitamins, minerals

    37. a. sucrose, fatty acids

    38. Which of the following are functions of lipids? a. they act as energy reserves b. they supply essential fatty acids c. they provide insulation d. they provide palatability to foods e. all of the above

    39. e. all of the above

    40. The essential fatty acids are _______ and _________. a. linoleic; amino b. linolenic; amino c. stearic; linoleic d. linolenic; linoleic e. stearic; amino

    41. d. linolenic; linoleic

    42. Which of the following is true of prostaglandins? a. they are made from non-essential fatty acids b. they are made from essential amino acids c. they are made from essential fatty acids d. they act like carbohydrates e. b and d

    43. c. they are made from essential fatty acids

    44. Polyunsaturated fats are hydrogenated to make them a. resistant to rancidity. b. more liquid at room temperature. c. longer so that they are more liquid. d. b and c e. none of the above

    45. a. resistant to rancidity.

    46. Glycerol is a. a storage form of carbohydrate. b. a three carbon compound. c. part of triglycerides. d. a and b e. b and c

    47. e. b and c

    48. Unsaturated fatty acids appear in two forms or isomers. These are a. cis and trans. b. processed and unprocessed. c. polyunsaturated and saturated. d. formal and informal. e. usual and unusual.

    49. a. cis and trans.

    50. Lecithin in mayonnaise acts as a(n) ___________ which stabilizes the water soluble and oil soluble components in the solution. a. stabilizer b. emulsifier c. phosphorus donor d. protein source

    51. b. emulsifier

    52. Fats are transported in the body by becoming associated with compounds called_______. a. phospholipids b. sterols c. lipoproteins d. amino acids e. glucagon

    53. c. lipoproteins

    54. A high _____ diet will increase the risk of high serum cholesterol. a. fat b. saturated fat c. carbohydrate d. polyunsaturated fat e. monounsaturated fat

    55. b. saturated fat

    56. Which of the following factors will increase the amount of cholesterol found in the HDL fraction? a. regular aerobic exercise b. attain or maintain a healthy body weight c. decrease total kcalories from fat d. decrease saturated fat e. all of the above

    57. e. all of the above