Practice Quizzes

Chapter 6: Lipids: Not Just Fat

1: Fatty acids contain the following atoms EXCEPT for
oxygen.
carbon.
hydrogen.
sulfur.
2: The polyunsaturated fatty acid, linoleic acid, is abundant in
chocolate and meats.
olive oil.
soybeans.
butter.
3: The three main classes of lipids are triglycerides, phospholipids, and sterols.
TRUE
FALSE
4: Eicosanoids influence
inflammatory processes.
blood vessel dilation.
blood clotting.
all of the above
5: All of the following are functions of triglycerides EXCEPT
insulation and protection.
lipid transport.
sensory qualities.
carrying fat-soluble compounds.
6: Phospholipids are found in
plant foods.
animal foods.
plant and animal foods.
they are created by the body and not found in any foods.
7: The difference between the chemical structure of triglycerides and phospholipids is that
triglycerides contain nitrogen.
phospholipids contain a phosphate group instead of a third fatty acid.
phospholipids have a glycerol backbone.
only triglycerides are hydrophilic.
8: Seafood is generally a good source of
omega-9 fatty acid
omega-3 fatty acid
saturated fatty acid
none of the above
9: Cholesterol occurs only in foods of animal origin.
TRUE
FALSE
10: Fat provides the majority of a body’‘s resting energy.
TRUE
FALSE
11: Essential Fatty Acid deficiency is extremely rare
TRUE
FALSE
12: Typically, a tablespoon of butter has more total fat than a tablespoon of margarine does, but margarine has more calories.
TRUE
FALSE
13: Foods rich in saturated fatty acids tend to be solid at room temperature
TRUE
FALSE
14: Soluble fiber may help lower cholesterol levels because
soluble fibers bind to bile acids so that the bile acids can be excreted in the feces.
soluble fibers are fermented by the liver resulting in short-chain fatty acids that reduce cholesterol synthesis.
high soluble fiber intake leads to lower homocysteine levels.
none of the above
15: A protein released by the body in response to acute injury, infection, or other inflammatory stimuli
C-reactive protein
Omega-3 fatty acids
Omega-6 fatty acids
none of the above
16: The process of hydrogenation can create
trans fatty acids
unsaturated fatty acids
nonessential fatty acids
essential fatty acids
17: _____ picks up cholesterol from arterial plaques, reducing their accumulation and picks up cholesterol released by dying cells.
VLDL
IDL
LDL
HDL
18: Most sources recommend that Americans consume no more than 35 percent of calories as fat.
TRUE
FALSE
19: ___, formed in the intestinal mucosal cells, transport lipids from the digestive tract inot circulation.
Chylomicrons
Lipoprotein Lipase
Phospholipids
Glycerol
20: Sterols are mostly unchanged by digestion.
TRUE
FALSE
21: Instead of glycerol, ______ serves as the backbone of olestra.
galactose
maltose
sucrose
glucose
22: Cholesterol is necessary for the synthesis of
bile.
vitamin C.
niacin.
red blood cells.
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