Salad dressings are made from various types of vegetable oils.

25 Jun Salad dressings are made from various types of vegetable oils.

Question
Structure of Lipids

1.

Salad dressings are made from various types of vegetable oils. Based upon this information, which of the following would be TRUE?

A) Salad dressings are likely to be high in cholesterol.
B) Salad dressings are likely to be high in saturated fats.
C) Salad dressings are likely to become solid if left out of the refrigerator for extended period of time.
D) Salad dressings are likely to be high in unsaturated fats.

2.

Which of the following is TRUE regarding lipoproteins?

A) Lipoproteins are the key sources of fat in the diet.
B) Lipoproteins are composed of over 80% protein and 20% triglycerides.
C) Lipoproteins are produced in the body to transport fats.
D) Lipoproteins are composed primarily of glycogen.
E) Lipoproteins in the blood transport proteins to body tissues.

3.

Which of the following accurately distinguishes a difference between phospholipids and triglycerides?

A) Glycerol is the backbone of triglycerides, but three phosphate groups are the backbone of phospholipids.
B) Phospholipids are in the class of nutrients known as lipids, but triglycerides are not.
C) Phospholipids are founds in foods, but triglycerides are not.
D) Phospholipids have two fatty acids as part of its molecule, while triglycerides have three.

4.

Stearic acid is an 18 carbon saturated fatty acid. It is

A) an essential fatty acid.
B) a long chain fatty acid.
C) liquid at room temperature.
D) a cis configuration.
E) B and C are both true.

Hydrogenation

5.

Trans fatty acids

A) are never found naturally in foods we eat.
B) are particularly high in olive oil.
C) are heart healthy.
D) make solid fats more oil like.
E) None of the above choices are true.

Food Composition

6.

Which of the following foods most likely has the most trans fat in it?

A) 2 Tablespoons of salad dressing
B) 20 French fries fried in shortening
C) 1 Tablespoon butter
D) 4 ounces of steak
E) 1 Tablespoon canola oil

7.

Which of the following would be a good source of DHA and EPA?

A) fatty fish, such as salmon and tuna
B) flaxseed and eggs
C) nuts and corn oil
D) meats and eggs

Food composition 2

8.

Which of the following foods would have zero cholesterol in it?

A) milk
B) fish
C) chicken
D) peanut butter
E) tuna fish

Functions and Digestion

9.

Which of the following occurs in the lumen of the small intestine BEFORE dietary fatty acids are absorbed into the small intestinal cell?

A) Chylomicrons are formed.
B) Micelles are formed.
C) Pancreatic lipases break down triglycerides.
D) Both B and C are true.
E) Both A and C are true.

10.

Fat is needed in the diet to provide:

A) cholesterol
B) linoleic acid
C) lecithin
D) none of the above; fat is not a dietary essential

Lipoproteins

11.

What are chylomicrons?

A) They are made in the liver to transport endogenous triglycerides to body cells.
B) They are small particles of fat produced in the small intestinal lumen with the aid of bile.
C) They are made in small intestinal cells to transport dietary lipids to body cells.
D) They are a remnant of VLDL’s and transport cholesterol to body cells.

12.

Which is TRUE about VLDL’s?

A) VLDL’s are made in the small intestine from chylomicrons.
B) VLDL’s are made from lipids synthesized in the liver.
C) VLDL’s compete for LDL receptors in the liver.
D) High VLDL’s is a good thing in terms of risk for heart disease.

Health Effects

13.

If Sam wanted to improve the quality of fat he is consuming towards a more heart healthy diet, which of the following changes would be most beneficial?

A) Reduce the amount of peanuts he is consuming.
B) Switch from butter to just peanut butter on his toast.
C) Reduce the hamburger with the spaghetti and increase the Parmesan Cheese.
D) Switch from beer to diet Coca Cola.

14.

Which of the following lipids has NOT been shown to raise LDL cholesterol?

A) trans fatty acids
B) saturated fatty acids
C) polyunsaturated fatty acids
D) dietary cholesterol

15.

Total blood cholesterol is a good way to initially screen for risk of cardiovascular disease. Which of the blood cholesterols levels is the cut-off which is classified as borderline risk?

A) 150-179 mg/dL
B) 180-190 mg/dL
C) 200-239 mg/dL
D) 240-255 md/dL
E) 280-305 mg/dL

Recommendations

16.

For heart health, the Dietary Guidelines recommends that typical Americans limit their dietary cholesterol intake to ________ mg per day or less.

A) 100
B) 150
C) 250
D) 300
E) 500

17.

Tom had his blood lipid profile done since his doctor suspects he is at risk for heart disease. Which biomarker was he looking to have increased since the last time this assessment was done 5 years ago.

A) LDL
B) HDL
C) VLVL
D) chylomicrons

General Questions

18.

Which of the following are essential fatty acids?

A) DHA and EPA
B) Eicosanoids and oleic
C) linoleic and linolenic
D) None. Fat is not essential to our diet.

19.

Which of the following is (are) TRUE regarding dietary fats?

A) All fats have the same amount of kcalories, i.e. 9 kcalories per gram.
B) All dietary fats have similar distribution of fatty acid composition.
C) All dietary fats have similar impacts on ones risk for cardiovascular disease.
D) All fats have similar impact on the risk of developing cancer.
E) A and B are both true.

20.

DHA is

A) made in the body from linolenic acid
B) an 18 carbon fatty acid.
C) is converted to linoleic acid in the body.
D) a precursor (beginning molecule) to cholesterol.