Chemistry And Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins

Approved & Edited by ProProfs Editorial Team
The editorial team at ProProfs Quizzes consists of a select group of subject experts, trivia writers, and quiz masters who have authored over 10,000 quizzes taken by more than 100 million users. This team includes our in-house seasoned quiz moderators and subject matter experts. Our editorial experts, spread across the world, are rigorously trained using our comprehensive guidelines to ensure that you receive the highest quality quizzes.
Learn about Our Editorial Process
| By Krissabella
K
Krissabella
Community Contributor
Quizzes Created: 12 | Total Attempts: 33,636
Questions: 48 | Attempts: 2,628

SettingsSettingsSettings
Chemistry And Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins - Quiz

In the world today the people that have a slender body frame are regarded higher than those assumed to be fat. This therefore leads people to be obsessed with having the perfect body and some get eating disorders that can be life threatening. How much do you about the disorders and lipids?


Questions and Answers
  • 1. 

    Lipids are made up of:

    • A.

      Carbon, Hydrogen, Oxygen

    • B.

      Carbon, Hydrogen, Nitrogen

    • C.

      Hydrogen, Oxygen, Nitrogen

    • D.

      Hydrogen, Nitrogen, Fluoride

    Correct Answer
    A. Carbon, Hydrogen, Oxygen
    Explanation
    Lipids are organic molecules that are composed of carbon, hydrogen, and oxygen atoms. These atoms combine in various ways to form different types of lipids, including fats, oils, and waxes. Carbon provides the backbone of the lipid molecule, while hydrogen and oxygen atoms are attached to the carbon atoms. Together, these three elements make up the basic structure of lipids, allowing them to perform important functions in the body such as energy storage, insulation, and protection of organs.

    Rate this question:

  • 2. 

    Lipids contain how many kilocalories per gram of energy?

    • A.

      4

    • B.

      8

    • C.

      9

    • D.

      10

    Correct Answer
    C. 9
    Explanation
    Lipids contain 9 kilocalories per gram of energy. Lipids are a type of macronutrient that provide a concentrated source of energy in the diet. They are commonly known as fats and oils and are essential for various bodily functions. While carbohydrates and proteins both contain 4 kilocalories per gram, lipids contain more than double the amount of energy per gram, making them a dense source of calories.

    Rate this question:

  • 3. 

    Triglycerides make up how mow much fat found in foods?

    • A.

      90-95%

    • B.

      80-85%

    • C.

      95-98%

    • D.

      95-100%

    Correct Answer
    C. 95-98%
    Explanation
    Triglycerides make up a significant portion of the fat found in foods, typically ranging from 95% to 98%. These molecules consist of three fatty acids attached to a glycerol backbone, and they are the main form in which fats are stored in the body. Triglycerides provide energy, insulation, and cushioning for organs. Therefore, it is important to consume them in moderation as part of a balanced diet.

    Rate this question:

  • 4. 

    Saturated fats contain how many double bonds?

    • A.

      Zero

    • B.

      Single double bond

    • C.

      More than one double bond

    • D.

      Two double bonds

    Correct Answer
    A. Zero
    Explanation
    Saturated fats contain zero double bonds. This means that all of the carbon atoms in a saturated fat molecule are bonded to hydrogen atoms, and there are no double bonds between any of the carbon atoms. This lack of double bonds gives saturated fats a straight and rigid structure, making them solid at room temperature. Examples of saturated fats include butter, lard, and coconut oil.

    Rate this question:

  • 5. 

    Palmitic and stearic acids are examples of what?

    • A.

      Saturated Fatty Acids

    • B.

      Monounsaturated Fatty Acids

    • C.

      Polyunsaturated Fatty Acids

    • D.

      Omega 3 Fatty Acids

    Correct Answer
    A. Saturated Fatty Acids
    Explanation
    Palmitic and stearic acids are examples of saturated fatty acids. Saturated fatty acids have no double bonds between carbon atoms and are typically solid at room temperature. They are found in animal products and some plant oils, and consuming too much saturated fat has been linked to an increased risk of heart disease.

    Rate this question:

  • 6. 

    Monounsaturated Fatty Acids decrease HDL's. They are found in olive oils, canola oils, and peanuts.

    • A.

      Both statements are true.

    • B.

      Both statements are false.

    • C.

      The first statement is true, the second is false.

    • D.

      The first statement is false, the second is true.

    Correct Answer
    D. The first statement is false, the second is true.
    Explanation
    They increase HDL's, good cholesterol

    Rate this question:

  • 7. 

    Polyunsaturated Fatty Acids are essential fatty acids and cannot be made the body. They lower LDL and HDL cholesterols.

    • A.

      Both statements are true.

    • B.

      Both statements are false.

    • C.

      The first is true, second is false.

    • D.

      The first is false, second is true.

    Correct Answer
    C. The first is true, second is false.
    Explanation
    Lower LDL but do not increase or decrease HDL

    Rate this question:

  • 8. 

    Omega 3 fatty acids are linolenic. They have antiarrhythmic effects and may be protective against fatal ischemic heart disease.

    • A.

      Both statements are true.

    • B.

      Both statements are false.

    • C.

      The first is true, second false.

    • D.

      The first is false, second true.

    Correct Answer
    A. Both statements are true.
    Explanation
    The statement correctly states that omega 3 fatty acids are linolenic, which is true. It also mentions that these fatty acids have antiarrhythmic effects and may protect against fatal ischemic heart disease, which is also true. Therefore, both statements are true.

    Rate this question:

  • 9. 

    What fatty acid is necessary for growth, reproduction, and maintenance of skin integrity?

    • A.

      Omega 3

    • B.

      Omega 6

    • C.

      Trans Fatty Acids

    • D.

      Polyunsaturated Fatty Acids

    Correct Answer
    B. Omega 6
    Explanation
    Omega 6 fatty acids are necessary for growth, reproduction, and maintenance of skin integrity. These fatty acids are essential for the body as they play a crucial role in various biological processes. Omega 6 fatty acids are involved in the formation of cell membranes, regulation of inflammation, and production of hormones. They are also important for maintaining healthy skin by promoting moisture retention, preventing dryness, and supporting the integrity of the skin barrier. Therefore, Omega 6 fatty acids are essential for overall growth, reproduction, and maintaining the health of the skin.

    Rate this question:

  • 10. 

    Trans Fatty Acids are saturated fats.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    unsaturated

    Rate this question:

  • 11. 

    High intakes of Trans Fatty Acids:

    • A.

      Increase HDLs and decrease LDLs

    • B.

      Increase HDLs and LDLs

    • C.

      Decrease HDLs and LDLs

    • D.

      Decrease HDLs and increase LDLs

    Correct Answer
    D. Decrease HDLs and increase LDLs
    Explanation
    High intakes of trans fatty acids have been shown to have negative effects on lipid profiles. Trans fatty acids are known to increase LDL cholesterol levels, which is considered the "bad" cholesterol. Additionally, they have been found to decrease HDL cholesterol levels, which is considered the "good" cholesterol. Therefore, the correct answer is "Decrease HDLs and increase LDLs."

    Rate this question:

  • 12. 

    What products mostly contain Trans Fatty Acids?

    • A.

      Meats, margarine, dairy products, shortening, salty snacks

    • B.

      Meats, vegetables, cottage cheese, frying fats

    • C.

      Meats, fish, olive oil, butter, baked goods, spinach

    • D.

      Cod liver oil, egg yolk, wheat germ, peanuts and almonds

    Correct Answer
    A. Meats, margarine, dairy products, shortening, salty snacks
    Explanation
    The correct answer is meats, margarine, dairy products, shortening, salty snacks. Trans fatty acids are primarily found in processed foods and partially hydrogenated oils, which are commonly used in the production of margarine, shortening, and salty snacks. They can also be naturally present in small amounts in meat and dairy products. Therefore, these products are the main sources of trans fatty acids in the diet.

    Rate this question:

  • 13. 

    If a product is high in trans fatty acids the 1st ingredient listed on a food label will be:

    • A.

      Omega 3 Fatty Acids

    • B.

      High Fructose Corn Syrup

    • C.

      Hydrogenated Fat

    • D.

      Margarine

    Correct Answer
    C. Hydrogenated Fat
    Explanation
    If a product is high in trans fatty acids, the first ingredient listed on a food label will be "Hydrogenated Fat." This is because trans fatty acids are commonly found in hydrogenated fats, which are created through the process of hydrogenation. Therefore, if a product contains a high amount of trans fatty acids, it is likely to list hydrogenated fat as the first ingredient on the label.

    Rate this question:

  • 14. 

    Lecithin, a compound lipid, is considered an essential nutrient found in egg yolk, soybeans, peanuts, spinach, and wheat germ.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    not essential, body can make it

    Rate this question:

  • 15. 

    What are cephalins necessary for?

    • A.

      Blood Clotting

    • B.

      Transport of fatty acids

    • C.

      Nerve Tissue

    • D.

      As an emulsifier in food preparations like mayonnaise

    Correct Answer
    A. Blood Clotting
    Explanation
    Cephalins are necessary for blood clotting. They are a type of phospholipid that is involved in the coagulation process. When there is an injury or damage to blood vessels, cephalins help in the formation of a blood clot to stop bleeding. They activate certain proteins in the blood clotting cascade, leading to the formation of fibrin, which forms a mesh to trap blood cells and platelets, forming a clot. Without cephalins, the blood clotting process would be impaired, leading to excessive bleeding.

    Rate this question:

  • 16. 

    What percentage of dietary fat is absorbed through the bloodstream or small intestine?

    • A.

      80%

    • B.

      85%

    • C.

      90%

    • D.

      95%

    Correct Answer
    D. 95%
    Explanation
    The correct answer is 95%. This means that 95% of dietary fat is absorbed through the bloodstream or small intestine. This high percentage indicates that the body is efficient in absorbing fat from the diet, which is important for various physiological functions. It also highlights the significance of maintaining a balanced and healthy diet to ensure proper fat absorption and utilization in the body.

    Rate this question:

  • 17. 

    What percentage of calories should come from fat?

    • A.

      10-20%

    • B.

      15-30%

    • C.

      20-35%

    • D.

      45-60%

    Correct Answer
    C. 20-35%
    Explanation
    The recommended percentage of calories that should come from fat is 20-35%. This range allows for a balanced diet that includes essential fatty acids and fat-soluble vitamins. Consuming too little fat can lead to deficiencies in these nutrients, while consuming too much fat can increase the risk of weight gain and certain health conditions. Therefore, aiming to get 20-35% of calories from fat is generally considered a healthy and sustainable approach to nutrition.

    Rate this question:

  • 18. 

    Saturated fat should not exceed 10% of the calories and cholesterol should not exceed 300 mg/day.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    This statement is true because it aligns with the general dietary guidelines for maintaining a healthy lifestyle. Saturated fat is known to increase the risk of heart disease, so it is recommended to limit its intake to less than 10% of the total daily calories. Similarly, excessive cholesterol consumption can also contribute to heart disease, so it is advised to keep it under 300 mg per day. Following these guidelines can help individuals maintain a balanced and healthy diet.

    Rate this question:

  • 19. 

    Those at risk for fat deficiency include:

    • A.

      Cystic fibrosis patients

    • B.

      Patients with very low fat diets

    • C.

      Premature infants

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Those at risk for fat deficiency include individuals with cystic fibrosis, patients with very low fat diets, and premature infants. Cystic fibrosis patients often have difficulty absorbing fats due to pancreatic insufficiency. Patients with very low fat diets may not be consuming enough dietary fats to meet their body's needs. Premature infants have underdeveloped digestive systems and may struggle to digest and absorb fats. Therefore, all of the mentioned groups are at risk for fat deficiency.

    Rate this question:

  • 20. 

    Effects of too much fat include all of the following EXCEPT:

    • A.

      Cardiovascular disease

    • B.

      Some cancers

    • C.

      Hypertension

    • D.

      Congenital defects

    Correct Answer
    D. Congenital defects
    Explanation
    Too much fat in the body can lead to various health issues such as cardiovascular disease, some cancers, and hypertension. However, congenital defects are not directly caused by excessive fat intake. Congenital defects are typically caused by genetic factors or environmental factors during pregnancy, and are not directly linked to the consumption of too much fat.

    Rate this question:

  • 21. 

    Anorexics are below normal body weight by what percentage?

    • A.

      2.5%

    • B.

      5%

    • C.

      10%

    • D.

      15%

    Correct Answer
    D. 15%
    Explanation
    Anorexics are individuals who suffer from an eating disorder characterized by an intense fear of gaining weight and a distorted body image. They often restrict their food intake to an extreme level, leading to significant weight loss. The correct answer of 15% indicates that anorexics are below normal body weight by 15% on average. This percentage highlights the severity of the condition and the significant impact it has on the individual's overall health and well-being.

    Rate this question:

  • 22. 

    Health problems of bulimics include all of the following except:

    • A.

      Parotid gland enlargement

    • B.

      Tooth decay

    • C.

      Low glucose levels

    • D.

      Low potassium levels

    Correct Answer
    C. Low glucose levels
    Explanation
    Bulimics often engage in binge eating followed by purging, which can lead to various health problems. Parotid gland enlargement is a common symptom due to repeated vomiting. Tooth decay is caused by the exposure of teeth to stomach acid during purging. Low potassium levels, known as hypokalemia, can occur due to excessive fluid loss. However, low glucose levels, also known as hypoglycemia, are not typically associated with bulimia. This is because the body releases stored glucose during purging, which can actually elevate blood sugar levels temporarily.

    Rate this question:

  • 23. 

    Fat Soluble Vitamins include all of the following except

    • A.

      A

    • B.

      C

    • C.

      D

    • D.

      E

    • E.

      K

    Correct Answer
    B. C
    Explanation
    Fat soluble vitamins are vitamins that dissolve in fat and are stored in the body's fatty tissue. These vitamins include vitamins A, D, E, and K. Therefore, the correct answer is C.

    Rate this question:

  • 24. 

    Fat Soluble Vitamins are stable in cooking and baking.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Fat soluble vitamins, such as vitamins A, D, E, and K, are stable in cooking and baking. This means that they are not easily destroyed or lost during the cooking process. Unlike water soluble vitamins, which can be easily leached out into cooking water, fat soluble vitamins are retained in foods even after cooking or baking. This is because they dissolve in fat and are not affected by heat. Therefore, it is true that fat soluble vitamins remain stable and retain their nutritional value when cooked or baked.

    Rate this question:

  • 25. 

    Retinoids are found in what types of food:

    • A.

      Carrots

    • B.

      Fruits

    • C.

      Animal Products

    • D.

      Dark Green vegetables

    Correct Answer
    C. Animal Products
    Explanation
    Retinoids are a type of vitamin A that is found in animal products such as liver, fish, and dairy products. These foods are rich sources of retinoids, which are important for maintaining healthy vision, immune function, and cell growth. While fruits and vegetables like carrots and dark green vegetables contain beta-carotene, which can be converted into retinoids in the body, the primary dietary sources of retinoids are animal products.

    Rate this question:

  • 26. 

    Vitamin A is essential for all of the following except:

    • A.

      Bone and tooth development

    • B.

      Maintenance of healthy epithelium

    • C.

      Protection of cell membranes

    • D.

      Integrity of the immune system

    Correct Answer
    C. Protection of cell membranes
    Explanation
    Vitamin A is essential for bone and tooth development, maintenance of healthy epithelium, and integrity of the immune system. However, it is not directly involved in the protection of cell membranes. Other vitamins, such as vitamin E, are primarily responsible for protecting cell membranes from damage caused by free radicals.

    Rate this question:

  • 27. 

    Vitamin A can be stored in the liver for more than a year.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Vitamin A can be stored in the liver for more than a year because it is a fat-soluble vitamin, meaning it can be stored in the body's fat tissues and organs like the liver. The liver acts as a storage site for excess vitamin A, allowing it to be released into the bloodstream as needed. This ability to store vitamin A for an extended period of time is important because it ensures a constant supply of the vitamin, even during times when dietary intake may be low.

    Rate this question:

  • 28. 

    Where is Vitamin D primarily stored?

    • A.

      Blood, liver, adipose tissue

    • B.

      Blood, kidneys, adipose tissue

    • C.

      Kidneys, blood, pancreas

    • D.

      Pancreas, kidneys, adipose tissue

    Correct Answer
    A. Blood, liver, adipose tissue
    Explanation
    Vitamin D is primarily stored in the blood, liver, and adipose tissue. The liver plays a crucial role in converting vitamin D into its active form, while the adipose tissue acts as a reservoir for storing excess vitamin D. The blood transports vitamin D to various tissues and organs in the body, where it is utilized for numerous physiological functions. The kidneys also play a role in regulating vitamin D levels by converting it into its active form and excreting any excess. The pancreas, on the other hand, is not involved in the primary storage of vitamin D.

    Rate this question:

  • 29. 

    Vitamin D intake requirements increase to 10 micrograms at what age?

    • A.

      30

    • B.

      40

    • C.

      50

    • D.

      60

    Correct Answer
    C. 50
    Explanation
    The correct answer is 50. This means that the recommended daily intake of Vitamin D increases to 10 micrograms at the age of 50. This is likely due to the fact that as people age, their bodies may become less efficient at producing and absorbing Vitamin D from sunlight, so they may need to supplement their intake through diet or supplements.

    Rate this question:

  • 30. 

    Vitamin D comes from all of the following except:

    • A.

      Fish

    • B.

      Milk

    • C.

      Sunlight

    • D.

      Breakfast cereals

    • E.

      Orange Juice

    Correct Answer
    E. Orange Juice
    Explanation
    Vitamin D can be obtained from various sources such as fish, milk, sunlight, and breakfast cereals. However, orange juice does not naturally contain vitamin D. While it is a good source of vitamin C, it does not provide vitamin D unless it is fortified with it. Therefore, orange juice is the correct answer as it does not naturally contain vitamin D.

    Rate this question:

  • 31. 

    Oral Implications of a Vitamin D deficiency would most likely be:

    • A.

      Enamel erosion

    • B.

      Hypoplasia

    • C.

      Caries

    • D.

      Spongy gingiva

    Correct Answer
    B. Hypoplasia
    Explanation
    Hypoplasia refers to the underdevelopment or incomplete formation of a body part or tissue. In the context of oral health, a vitamin D deficiency can lead to hypoplasia of the teeth. This means that the teeth may not develop properly, resulting in smaller or misshapen teeth. This can affect the appearance and function of the teeth, potentially causing issues with biting, chewing, and overall oral health. Therefore, hypoplasia is the most likely oral implication of a vitamin D deficiency.

    Rate this question:

  • 32. 

    Too much Vitamin D can cause hypoplasia or hypocalcification.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Excessive intake of Vitamin D can lead to hypoplasia or hypocalcification. This is because Vitamin D plays a crucial role in regulating calcium levels in the body. When there is an excess of Vitamin D, it can cause an imbalance in calcium levels, leading to these conditions. Hypoplasia refers to underdevelopment or incomplete development of cells, tissues, or organs, while hypocalcification refers to the inadequate mineralization of bones and teeth. Therefore, it is true that too much Vitamin D can cause hypoplasia or hypocalcification.

    Rate this question:

  • 33. 

    The most biologically active form of Vitamin E is:

    • A.

      Alpha-tocopherol

    • B.

      Calciferol

    • C.

      Ergocalciferol

    • D.

      Menaquinone

    Correct Answer
    A. Alpha-tocopherol
    Explanation
    Alpha-tocopherol is the most biologically active form of Vitamin E. It is a powerful antioxidant that helps protect cells from damage caused by free radicals. Alpha-tocopherol is easily absorbed by the body and plays a crucial role in maintaining healthy skin, eyes, and immune function. It also helps prevent the oxidation of LDL cholesterol, reducing the risk of heart disease. Calciferol and ergocalciferol are forms of Vitamin D, while menaquinone is a form of Vitamin K. These vitamins have different functions and are not as biologically active as alpha-tocopherol in terms of Vitamin E activity.

    Rate this question:

  • 34. 

    Vitamin A and E share which functions:

    • A.

      Protection of RBC's and WBC's

    • B.

      Antioxidant and immune response

    • C.

      Protection of cell membranes and integrity

    • D.

      Prevention of night blindness

    Correct Answer
    B. Antioxidant and immune response
    Explanation
    Vitamin A and E both serve as antioxidants, which means they help protect cells from damage caused by free radicals. Additionally, they both play a role in supporting immune function.

    Rate this question:

  • 35. 

    Food sources of Vitamin E include all of the following except:

    • A.

      Polyunsaturated Fatty Acids

    • B.

      Fruits and vegetables

    • C.

      Wheat germ oil

    • D.

      Omega 3 Fatty Acids

    Correct Answer
    D. Omega 3 Fatty Acids
    Explanation
    Omega 3 Fatty Acids are not a food source of Vitamin E. Vitamin E is commonly found in foods such as fruits and vegetables, wheat germ oil, and polyunsaturated fatty acids. However, Omega 3 Fatty Acids do not contain Vitamin E.

    Rate this question:

  • 36. 

    Too much Vitamin E can interfere with the Vitamin K clotting mechanism.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Vitamin E can interfere with the clotting mechanism of Vitamin K. Both vitamins play important roles in blood clotting, but excessive amounts of Vitamin E can inhibit the function of Vitamin K, leading to potential issues with blood clotting. Therefore, it is true that too much Vitamin E can interfere with the Vitamin K clotting mechanism.

    Rate this question:

  • 37. 

    A function of Vitamin K would be:

    • A.

      Fatty acid transport

    • B.

      Cell membrane integrity

    • C.

      Blood clotting factor

    • D.

      Increase immune system response

    Correct Answer
    C. Blood clotting factor
    Explanation
    Vitamin K plays a crucial role in blood clotting. It is responsible for the production of several clotting factors that help in the formation of blood clots to prevent excessive bleeding. Without sufficient vitamin K, the blood clotting process can be impaired, leading to prolonged bleeding and increased risk of hemorrhage. Therefore, blood clotting factor is a valid function of vitamin K.

    Rate this question:

  • 38. 

    The AI for Vitamin K for adult women is:

    • A.

      30

    • B.

      75

    • C.

      90

    • D.

      120

    Correct Answer
    C. 90
    Explanation
    The AI (Adequate Intake) for Vitamin K for adult women is 90. Adequate Intake refers to the recommended average daily intake level of a nutrient based on observed or experimentally determined approximations of nutrient intake by a group of healthy people. In the case of Vitamin K, adult women are advised to consume 90 units per day to meet their nutritional needs.

    Rate this question:

  • 39. 

    The primary food source of Vitamin K is:

    • A.

      Yellow or orange vegetables

    • B.

      Green leafy vegetables

    • C.

      Dairy products

    • D.

      Breakfast cereals

    Correct Answer
    B. Green leafy vegetables
    Explanation
    Green leafy vegetables are the primary food source of Vitamin K because they are rich in this essential nutrient. Vitamin K plays a crucial role in blood clotting and bone health. Leafy greens like spinach, kale, and broccoli are particularly high in Vitamin K. While yellow or orange vegetables, dairy products, and breakfast cereals may contain some Vitamin K, they are not considered the primary source.

    Rate this question:

  • 40. 

    If a patient is taking Coumadin, they should have a consistent daily intake of which vitamin?

    • A.

      A

    • B.

      E

    • C.

      K

    • D.

      D

    Correct Answer
    C. K
    Explanation
    Coumadin, also known as warfarin, is a medication that is commonly prescribed as a blood thinner. It works by inhibiting the action of vitamin K, which is necessary for blood clotting. Therefore, patients taking Coumadin should have a consistent daily intake of vitamin K to maintain a balance between the medication and the body's clotting mechanism.

    Rate this question:

  • 41. 

    A high fat diet causes an increase in caries.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    A high fat diet does not directly cause an increase in caries. Caries, also known as tooth decay, is primarily caused by the consumption of sugary foods and drinks. Bacteria in the mouth feed on these sugars and produce acids that attack the tooth enamel, leading to cavities. While a high fat diet may contribute to overall poor oral health if it includes a lot of processed and sugary foods, it is not the direct cause of caries.

    Rate this question:

  • 42. 

    Digestion of fats occurs primarily in:

    • A.

      Stomach

    • B.

      Small intestine

    • C.

      Large intestine

    • D.

      Esophagus

    Correct Answer
    B. Small intestine
    Explanation
    The small intestine is responsible for the digestion of fats. It receives bile from the liver and digestive enzymes from the pancreas, which help break down fats into smaller molecules called fatty acids and glycerol. These smaller molecules are then absorbed into the bloodstream through the walls of the small intestine. The stomach mainly digests proteins, while the large intestine primarily absorbs water and electrolytes. The esophagus is a tube that connects the mouth to the stomach and does not play a significant role in fat digestion.

    Rate this question:

  • 43. 

    Omega 3 fatty acids include all of the following food sources except:

    • A.

      Breakfast cereals

    • B.

      Fatty fish

    • C.

      Vegetable oils

    • D.

      Nuts

    • E.

      Leafy vegetables

    Correct Answer
    A. Breakfast cereals
    Explanation
    Omega 3 fatty acids are essential fats that are beneficial for heart health and brain function. They are commonly found in fatty fish, vegetable oils, nuts, and leafy vegetables. However, breakfast cereals are not typically a significant source of omega 3 fatty acids. While some cereals may be fortified with omega 3s, they are not naturally occurring in this food source. Therefore, breakfast cereals are the exception among the given options.

    Rate this question:

  • 44. 

    Triglycerides have 2 fatty acids linked to a glycerol molecule.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Triglycerides actually have 3 fatty acids linked to a glycerol molecule, not 2. The correct answer is False.

    Rate this question:

  • 45. 

    Saturated fats have more than one double bond.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Polyunsaturated

    Rate this question:

  • 46. 

    A source of polyunsaturated fatty acids would be:

    • A.

      Margarine

    • B.

      Palm oil

    • C.

      Oil-based salad dressings

    • D.

      Egg yolk

    Correct Answer
    C. Oil-based salad dressings
    Explanation
    Oil-based salad dressings are a source of polyunsaturated fatty acids because they are typically made with oils that are high in polyunsaturated fats, such as soybean oil or sunflower oil. These types of oils contain a higher proportion of polyunsaturated fatty acids compared to other fats like margarine or palm oil. Egg yolks also contain some polyunsaturated fats, but they are not as concentrated as in oil-based salad dressings.

    Rate this question:

  • 47. 

    Sterols and cholesterols are derived lipids, fat-like compounds that originate from other lipids.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Sterols and cholesterols are indeed derived lipids, meaning that they are formed from other lipids. This is because they are synthesized from a precursor molecule called squalene, which is derived from the lipid class known as isoprenoids. Sterols and cholesterols play important roles in various biological processes and are essential components of cell membranes. Therefore, the statement "Sterols and cholesterols are derived lipids, fat-like compounds that originate from other lipids" is true.

    Rate this question:

  • 48. 

    Monounsaturated fatty acids decrease HDLs.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Monounsaturated fatty acids do not decrease HDLs. In fact, they have been shown to increase HDL cholesterol levels, which is considered beneficial for heart health. HDL cholesterol is often referred to as "good" cholesterol as it helps remove excess cholesterol from the bloodstream, reducing the risk of heart disease. Therefore, the statement that monounsaturated fatty acids decrease HDLs is false.

    Rate this question:

Back to Top Back to top
Advertisement
×

Wait!
Here's an interesting quiz for you.

We have other quizzes matching your interest.