Fshn 120 Chapter 5

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Fshn 120 Chapter 5
UIUC FSHN CHPT 5 quiz

  
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Questions and Answers

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  • 1. 
    Olive oil contains abundant amounts of which type of fatty acid?
    • A. 

      Saturated

    • B. 

      Monounsaturated

    • C. 

      Polyunsaturated

    • D. 

      Partially hydrogenated


  • 2. 
    The main reason for hydrogenating fats is to
    • A. 

      Improve taste.

    • B. 

      Change a liquid fat to a solid fat.

    • C. 

      Change a solid fat to a liquid fat.

    • D. 

      Improve food appearance.


  • 3. 
    When triglycerides are digested, before being absorbed, they are converted to a mixture of
    • A. 

      Diglycerides and fatty acids.

    • B. 

      Monoglycerides and diglycerides.

    • C. 

      Monoglycerides and fatty acids.

    • D. 

      Glycerol and fatty acids.


  • 4. 
    Which of the following is not a rich source of polyunsaturated fatty acids?
    • A. 

      Corn oil

    • B. 

      Soybean oil

    • C. 

      Palm oil

    • D. 

      Safflower oil


  • 5. 
    "Hidden" fat includes
    • A. 

      Butter.

    • B. 

      Fat in crackers and other grain products.

    • C. 

      Fat around the edges of meats.

    • D. 

      Mayonnaise in potato salad.


  • 6. 
    To be transported throughout the body, fats are packaged in structures called
    • A. 

      Triglycerides.

    • B. 

      Phospholipids

    • C. 

      Lipoproteins.

    • D. 

      Micelles


  • 7. 
    Phospholipids differ from triglycerides in which of the following ways?
    • A. 

      A compound containing phosphorus replaces at least one fatty acid.

    • B. 

      Phospholipids do not contain glycerol.

    • C. 

      Phospholipids do not contain fatty acids.

    • D. 

      A compound containing nitrogen replaces at least one fatty acid.


  • 8. 
    Hydrogenation produces what kinds of fat?
    • A. 

      High-Density Lipoprotein (HDL)

    • B. 

      Cis-fatty acids

    • C. 

      Low-Density Lipoprotein (LDL)

    • D. 

      Trans-fatty acids


  • 9. 
    Which of the following is true about trans fatty acids found in hydrogenated fats?
    • A. 

      When consumed, they can decrease blood clotting.

    • B. 

      When consumed, they can raise serum LDL cholesterol.

    • C. 

      When consumed, they can lower serum LDL cholesterol.

    • D. 

      When consumed, they have no effect on serum cholesterol.


  • 10. 
    A saturated fatty acid contains
    • A. 

      No double bonds.

    • B. 

      One double bond.

    • C. 

      2 to 12 double bonds.

    • D. 

      14 to 24 double bonds.


  • 11. 
    Cardiovascular disease risk factors include all of the following except
    • A. 

      Total blood cholesterol >200 mg/dl.

    • B. 

      Hypertension.

    • C. 

      HDL cholesterol > 40 mg/dl.

    • D. 

      Blood triglycerides > 200 mg/dl.


  • 12. 
    How many carbons do long-chain fatty acids contain?
    • A. 

      4 to 6

    • B. 

      6 to 8

    • C. 

      10 or more

    • D. 

      12 or more


  • 13. 
    Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.
    • A. 

      Lipoprotein

    • B. 

      Pancreatic

    • C. 

      Lingual

    • D. 

      Lecithin


  • 14. 
    If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
    • A. 

      Liquid

    • B. 

      Solid

    • C. 

      Rancid

    • D. 

      Soft


  • 15. 
    Hydrogenation produces what kinds of fat?
    • A. 

      High-Density Lipoprotein (HDL)

    • B. 

      Cis-fatty acids

    • C. 

      Low-Density Lipoprotein (LDL)

    • D. 

      Trans-fatty acids


  • 16. 
    The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kcalories from fat.
    • A. 

      20

    • B. 

      25

    • C. 

      30

    • D. 

      35


  • 17. 
    Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?
    • A. 

      Chylomicron

    • B. 

      Low-density lipoprotein

    • C. 

      Very-low-density lipoprotein

    • D. 

      High-density lipoprotein


  • 18. 
    What is the composition of the triglyceride form of fats?
    • A. 

      Fatty acids, glycerol, and sterols

    • B. 

      Fatty acids, glycerol, and phosphorus

    • C. 

      Fatty acids and glycerol

    • D. 

      Fatty acids, glycerol, phosphorus, and sterols


  • 19. 
    Immediately after a meal, newly absorbed dietary fats appear in the blood as
    • A. 

      High density lipoproteins.

    • B. 

      Low density lipoproteins.

    • C. 

      Chylomicrons.

    • D. 

      Cholesterol.


  • 20. 
    Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
    • A. 

      Using little or no stick margarine.

    • B. 

      Using tub margarines and vegetable oils.

    • C. 

      Avoiding consumption of deep fried foods at quick-service restaurants.

    • D. 

      Eating packaged cookies and desserts made with vegetable shortening.


  • 21. 
    Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
    • A. 

      T-Bone steak

    • B. 

      Margarine

    • C. 

      Whole milk

    • D. 

      M&M candies


  • 22. 
    Phospholipids differ from triglycerides in which of the following ways?
    • A. 

      A compound containing phosphorus replaces at least one fatty acid.

    • B. 

      Phospholipids do not contain glycerol.

    • C. 

      Phospholipids do not contain fatty acids.

    • D. 

      A compound containing nitrogen replaces at least one fatty acid.


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