FSHN Exam Quiz: MCQ!

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  • 1/22 Questions

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

    • Liquid
    • Solid
    • Rancid
    • Soft
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About This Quiz

Food, nutrition, and dietetics are studied in the Food Science and Human Nutrition Department. This exam entails knowing what kind of fatty acid is in olive oil, the purpose of hydrogenating fats, and hidden fat. How are phospholipids different from triglycerides, what cardiovascular disease risks include, and how do cardiovascular disease risks many carbons do long-chain fatty acids contain. You must try this helpful quiz.

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  • 2. 

    Which of the following is true about trans fatty acids found in hydrogenated fats?

    • When consumed, they can decrease blood clotting.

    • When consumed, they can raise serum LDL cholesterol.

    • When consumed, they can lower serum LDL cholesterol.

    • When consumed, they have no effect on serum cholesterol.

    Correct Answer
    A. When consumed, they can raise serum LDL cholesterol.
    Explanation
    Trans fatty acids found in hydrogenated fats have been shown to raise serum LDL cholesterol levels when consumed. This is because trans fats increase the levels of LDL cholesterol in the blood, which is known as the "bad" cholesterol. High levels of LDL cholesterol can increase the risk of heart disease and other cardiovascular problems. Therefore, it is important to limit the consumption of trans fats to maintain a healthy cholesterol level.

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  • 3. 

    Olive oil contains abundant amounts of which type of fatty acid?

    • Saturated

    • Monounsaturated

    • Polyunsaturated

    • Partially hydrogenated

    Correct Answer
    A. Monounsaturated
    Explanation
    Olive oil contains abundant amounts of monounsaturated fatty acids. Monounsaturated fats are considered to be a healthy type of fat, as they can help reduce bad cholesterol levels and lower the risk of heart disease. They are also known to have anti-inflammatory properties and can contribute to overall heart health. Olive oil is often recommended as a healthier alternative to saturated and partially hydrogenated fats, which are known to increase bad cholesterol levels and the risk of heart disease.

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  • 4. 

    "Hidden" fat includes:

    • Butter.

    • Fat in crackers and other grain products.

    • Fat around the edges of meats.

    • Mayonnaise in potato salad.

    Correct Answer
    A. Fat in crackers and other grain products.
    Explanation
    Hidden fat refers to the presence of fat in foods that may not be immediately obvious. While butter and mayonnaise in potato salad are more easily identifiable sources of fat, fat in crackers and other grain products may not be as apparent. These foods may contain added fats or oils to enhance flavor or texture, making them a hidden source of fat in one's diet. It is important to be aware of these hidden sources of fat to make informed dietary choices.

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  • 5. 

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

    • T-Bone steak

    • Margarine

    • Whole milk

    • M&M candies

    Correct Answer
    A. Margarine
    Explanation
    Margarine contains the greatest percentage of calories from fat compared to the other options. Margarine is made primarily from vegetable oils, which are high in fat. T-Bone steak, while it does contain fat, also contains protein. Whole milk contains fat, but it also contains protein and carbohydrates. M&M candies contain some fat, but they also contain sugar and other ingredients. Therefore, margarine has the highest percentage of calories from fat.

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  • 6. 

    Hydrogenation produces what kinds of fat?

    • High-Density Lipoprotein (HDL)

    • Cis-fatty acids

    • Low-Density Lipoprotein (LDL)

    • Trans-fatty acids

    Correct Answer
    A. Trans-fatty acids
    Explanation
    Hydrogenation is a chemical process that adds hydrogen atoms to unsaturated fats, converting them into saturated fats. This process produces trans-fatty acids, which are a type of fat that is known to be unhealthy and can increase the risk of heart disease. Trans-fatty acids are commonly found in processed foods and can raise bad cholesterol levels while lowering good cholesterol levels. Therefore, the correct answer to the question is trans-fatty acids.

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  • 7. 

    What is the composition of the triglyceride form of fats?

    • Fatty acids, glycerol, and sterols

    • Fatty acids, glycerol, and phosphorus

    • Fatty acids and glycerol

    • Fatty acids, glycerol, phosphorus, and sterols

    Correct Answer
    A. Fatty acids and glycerol
    Explanation
    The triglyceride form of fats is composed of fatty acids and glycerol. Triglycerides are the main type of fat found in the body and in food. They consist of three fatty acids attached to a glycerol molecule. This composition allows triglycerides to store energy and provide insulation and protection for organs. Sterols and phosphorus are not part of the composition of triglycerides.

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  • 8. 

    How many carbons do long-chain fatty acids contain?

    • 4 to 6

    • 6 to 8

    • 10 or more

    • 12 or more

    Correct Answer
    A. 12 or more
    Explanation
    Long-chain fatty acids contain 12 or more carbons.

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  • 9. 

    Hydrogenation produces what kinds of fat?

    • High-Density Lipoprotein (HDL)

    • Cis-fatty acids

    • Low-Density Lipoprotein (LDL)

    • Trans-fatty acids

    Correct Answer
    A. Trans-fatty acids
    Explanation
    Hydrogenation is a chemical process that converts unsaturated fats into saturated fats by adding hydrogen atoms. This process creates trans-fatty acids, which are a type of fat that is known to be unhealthy for the body. Trans-fatty acids are commonly found in processed foods and have been linked to an increased risk of heart disease and other health problems. Therefore, the correct answer is trans-fatty acids.

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  • 10. 

    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.

    • Lipoprotein

    • Pancreatic

    • Lingual

    • Lecithin

    Correct Answer
    A. Lipoprotein
  • 11. 

    The main reason for hydrogenating fats is to:

    • Improve taste.

    • Change a liquid fat to a solid fat.

    • Change a solid fat to a liquid fat.

    • Improve food appearance.

    Correct Answer
    A. Change a liquid fat to a solid fat.
    Explanation
    Hydrogenating fats involves the process of adding hydrogen to unsaturated fats in order to make them more saturated. This results in the conversion of liquid fats into solid fats. This process is commonly used in the food industry to improve the texture, shelf life, and stability of products such as margarine and shortening. By changing a liquid fat to a solid fat, hydrogenation can also enhance the taste and mouthfeel of certain foods.

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  • 12. 

    Which of the following is not a rich source of polyunsaturated fatty acids?

    • Corn oil

    • Soybean oil

    • Palm oil

    • Safflower oil

    Correct Answer
    A. Palm oil
    Explanation
    Palm oil is not a rich source of polyunsaturated fatty acids. While corn oil, soybean oil, and safflower oil are all high in polyunsaturated fats, palm oil contains mostly saturated and monounsaturated fats. Polyunsaturated fatty acids are important for overall health and are found in various foods such as fish, nuts, seeds, and certain vegetable oils.

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  • 13. 

    A saturated fatty acid contains:

    • No double bonds.

    • One double bond.

    • 2 to 12 double bonds.

    • 14 to 24 double bonds.

    Correct Answer
    A. No double bonds.
    Explanation
    A saturated fatty acid contains no double bonds. This means that all of the carbon atoms in the fatty acid chain are bonded to the maximum number of hydrogen atoms possible. This results in a straight, rigid structure that allows the fatty acid to pack tightly together, making it solid at room temperature.

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  • 14. 

    Cardiovascular disease risk factors include all of the following except

    • Total blood cholesterol >200 mg/dl.

    • Hypertension.

    • HDL cholesterol > 40 mg/dl.

    • Blood triglycerides > 200 mg/dl.

    Correct Answer
    A. HDL cholesterol > 40 mg/dl.
    Explanation
    The given answer, "HDL cholesterol > 40 mg/dl," is the correct answer because high levels of HDL cholesterol are actually beneficial and lower the risk of cardiovascular disease. The other options, such as total blood cholesterol >200 mg/dl, hypertension, and blood triglycerides > 200 mg/dl, are all risk factors for cardiovascular disease.

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  • 15. 

    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?

    • Chylomicron

    • Low-density lipoprotein

    • Very-low-density lipoprotein

    • High-density lipoprotein

    Correct Answer
    A. High-density lipoprotein
    Explanation
    High-density lipoprotein (HDL) is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion. HDL is often referred to as "good cholesterol" because it helps remove excess cholesterol from the bloodstream, reducing the risk of plaque buildup in the arteries. This process is known as reverse cholesterol transport and is an important mechanism in maintaining cardiovascular health.

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  • 16. 

    When triglycerides are digested, before being absorbed, they are converted to a mixture of?

    • Diglycerides and fatty acids.

    • Monoglycerides and diglycerides.

    • Monoglycerides and fatty acids.

    • Glycerol and fatty acids.

    Correct Answer
    A. Monoglycerides and fatty acids.
    Explanation
    Triglycerides are broken down during digestion into monoglycerides and fatty acids. This process occurs in the small intestine with the help of enzymes called lipases. Monoglycerides are formed when one fatty acid is removed from the triglyceride molecule, leaving behind a glycerol backbone and two fatty acids. These monoglycerides and fatty acids are then absorbed into the intestinal cells and later reassembled into triglycerides for storage or used for energy production.

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  • 17. 

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

    • Using little or no stick margarine.

    • Using tub margarines and vegetable oils.

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

    • Eating packaged cookies and desserts made with vegetable shortening.

    Correct Answer
    A. Eating packaged cookies and desserts made with vegetable shortening.
    Explanation
    The correct answer is eating packaged cookies and desserts made with vegetable shortening. This is because vegetable shortening often contains hydrogenated fats, which Timothy wants to avoid. Therefore, consuming packaged cookies and desserts made with vegetable shortening would not be an appropriate way for Timothy to avoid eating too much hydrogenated fat.

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  • 18. 

    Immediately after a meal, newly absorbed dietary fats appear in the blood as

    • High density lipoproteins.

    • Low density lipoproteins.

    • Chylomicrons.

    • Cholesterol.

    Correct Answer
    A. Chylomicrons.
    Explanation
    After a meal, the dietary fats that have been absorbed are transported in the blood as chylomicrons. Chylomicrons are large lipoprotein particles that are formed in the small intestine and contain triglycerides, cholesterol, and other lipids. They are responsible for carrying the dietary fats from the intestines to the cells of the body, where they can be used for energy or stored for later use. Chylomicrons are eventually broken down and their contents are taken up by cells or cleared from the blood by the liver.

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  • 19. 

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

    • 20

    • 25

    • 30

    • 35

    Correct Answer
    A. 35
    Explanation
    The correct answer is 35. The Dietary Guidelines for Americans recommend getting no more than 35 percent of your total kcalories from fat. This recommendation is based on the understanding that a high intake of dietary fat can contribute to weight gain and increase the risk of certain chronic diseases, such as heart disease. By limiting fat intake to 35 percent of total kcalories, individuals can maintain a balanced and healthy diet.

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  • 20. 

    Phospholipids differ from triglycerides in which of the following ways?

    • A compound containing phosphorus replaces at least one fatty acid.

    • Phospholipids do not contain glycerol.

    • Phospholipids do not contain fatty acids.

    • A compound containing nitrogen replaces at least one fatty acid.

    Correct Answer
    A. A compound containing phosphorus replaces at least one fatty acid.
    Explanation
    Phospholipids differ from triglycerides in that a compound containing phosphorus replaces at least one fatty acid. This is what distinguishes phospholipids from triglycerides, as triglycerides consist of three fatty acids attached to a glycerol molecule. In phospholipids, one of the fatty acids is replaced by a compound containing phosphorus, which gives phospholipids their unique structure and properties.

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  • 21. 

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

    • Triglycerides.

    • Phospholipids

    • Lipoproteins.

    • Micelles

    Correct Answer
    A. Triglycerides.
    Explanation
    Fats are insoluble in water, so they need to be packaged in structures in order to be transported throughout the body. Triglycerides are the main form of fat storage in the body and are composed of three fatty acid molecules attached to a glycerol molecule. They are the primary packaging and transport form of fats in the body, allowing them to be carried in the bloodstream to various tissues for energy storage or utilization. Phospholipids, lipoproteins, and micelles are also involved in fat metabolism and transport, but triglycerides are the main structures responsible for packaging and transporting fats.

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  • 22. 

    Phospholipids differ from triglycerides in which of the following ways?

    • A compound containing phosphorus replaces at least one fatty acid.

    • Phospholipids do not contain glycerol.

    • Phospholipids do not contain fatty acids.

    • A compound containing nitrogen replaces at least one fatty acid.

    Correct Answer
    A. A compound containing nitrogen replaces at least one fatty acid.
    Explanation
    Phospholipids differ from triglycerides in that a compound containing nitrogen replaces at least one fatty acid. This is the correct answer because phospholipids have a phosphate group attached to the glycerol backbone, which replaces one of the fatty acids found in triglycerides. This phosphate group often forms a polar head, making phospholipids amphipathic and allowing them to form cell membranes.

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  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 15, 2009
    Quiz Created by
    Xtraordinaryswag
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