Q&A Hero

Q: which of the following foods contains cholesterol? a.corn b.olives c.roasted turkey d.roasted peanuts

Q: about how much cholesterol is synthesized by the liver every day? a.none b.a few mg c.less than 300 mg d.at least 800 mg

Q: what is the major sterol in an omnivorous diet? a.palm oil b.lecithin c.cholesterol d.arachidonic acid

Q: which of the following does not act as an emulsifier in the intestinal tract? a.lecithin b.bile acids c.pancreatic lipase d.bile phospholipids

Q: which of the following characteristics are shared by cholesterol and lecithin? a.both are sterols b.both are phospholipids c.both are synthesized in the body d.both are essential dietary nutrients

Q: which of the following is not a feature of lecithin? a.widespread in foods b.found in cell membranes c.contains a sulfate group d.manufactured by the body

Q: which of the following is a feature of choline? a.it is a part of lecithin b.it is a type of cis-fatty acid c.it is a type of trans-fatty acid d.it is attached to omega-3 fatty acids

Q: what is the usual fate of dietary lecithin? a.hydrolyzed in the intestines b.unabsorbed and passes out in the feces c.absorbed intact and incorporated into tissues d.absorbed intact and broken down by the liver

Q: what type of compound is lecithin? a.bile salt b.glycolipid c.lipoprotein d.phospholipid

Q: which of the following is not a component of lecithin? a.choline b.phosphate c.fatty acids dmagnesium

Q: which of the following is a feature of phospholipids? a.resistant to digestion b.soluble in both water and fat c.highly susceptible to oxidation d.found naturally only in animal foods

Q: which of the following describes a feature of cis-fatty acids and trans-fatty acids? a.in nature, most double bonds are trans b.hydrogenation converts trans-fatty acids to cis-fatty acids c.the conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants d.in the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats

Q: which of the following is descriptive of fatty acid configuration? a.a cis-fatty acid has an extended, linear formation b.a trans-fatty acid has a folded, u-shape formation c.trans-fatty acids are made only from polyunsaturated fats d.naturally occurring trans-fatty acids are found in dairy products

Q: oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from a.cis to trans b.solid to liquid c.covalent to ionic d.saturated to unsaturated

Q: what is a conjugated linoleic acid? a.a type of cis-fatty acid b.a partially hydrogenated omega-6 lipid c.a fatty acid with the chemical make-up of linoleic acid but with a different configuration d.a fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract

Q: in the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule? a.oxygen b.carbon c.glycerol d.other hydrogens

Q: all of the following are rich sources of polyunsaturated fatty acids except a.palm oil b.fish oils c.soybean oil d.safflower oil

Q: which of the following lipids contain(s) saturated fat? a.butter only b.soybean oil only c.cottonseed oil only d.butter, cottonseed oil, and soybean oil

Q: which of the following is considered a major source of polyunsaturated fat? a.corn oil b.palm oil c.peanut oil d.chicken fat

Q: the food industry often carries out the process of hydrogenation on which of the following lipids? a.corn oil b.olive oil c.beef tallow d.coconut oil

Q: which of the following provides abundant amounts of omega-3 fatty acids? a.palm oil b.walnut oil c.soybean oil d.flaxseed oil

Q: which of the following characteristics is shared by olive oil and canola oil? a.neither is liquid at room temperature b.neither contains saturated fatty acids c.both contain high levels of polyunsaturated fatty acids d.both contain high levels of monounsaturated fatty acids

Q: which of the following has the highest percentage of its fat in polyunsaturated form? a.butter b.corn oil c.beef tallow d.coconut oil

Q: which of the following has the highest percentage of its fat in saturated form? a.butter b.walnut oil c.beef tallow d.coconut oil

Q: characteristics of hydrogenated oils include all of the following except a.they are stored in adipose tissue b.they lower hdl and raise ldl cholesterol in the body c.some of their fatty acids change shape from cis to trans d.products containing them become rancid sooner, contributing to a shorter shelf life

Q: which of the following is not a method used by food processors to stabilize the lipids in food products? a.refrigeration b.hydrogenation c.tightly sealed packaging d.addition of oxidizing chemicals

Q: which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods? a.refrigeration b.addition of bht c.partial hydrogenation d.addition of phosphorus

Q: when stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time? a.lard b.peanut oil c.soybean oil d.coconut oil

Q: which of the following is a characteristic of lipids? a.a quick way to spoil fats is by exposure to carbon dioxide b.typically, the shorter the carbon chain, the firmer the fat at 75 c.corn and sunflower oils are more prone to spoilage than palm kernel oil d.palm oil and coconut oil are very liquid due to their longer carbon chains

Q: which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen? a.chain length b.number of double bonds c.position of first saturated bond d.size of adjacent fatty acids on the triglyceride molecule

Q: a major cause of rancidity of lipids in foods is exposure to a.heat and oxygen b.fluorescent lighting c.freezer temperatures d.enrichment additives

Q: which of the following sources would yield the softest lipids at room temperature? a.lard b.beef c.pork d.safflower

Q: which of the following is a factor that determines the hardness of a fat at a given temperature? a.origin of the fat b.degree of saturation c.number of acid groups d.number of oxygen atoms

Q: which of the following is known as a tropical oil? a.coconut oil b.flaxseed oil c.safflower oil d.conjugated linoleic acid

Q: which of the following is a feature of polyunsaturated fats? a.low melting point b.high melting point c.solid at room temperature d.solid at refrigerator temperature

Q: a triglyceride always contains 3 a.carbons b.glycerols c.fatty acids d.double bonds

Q: the easiest way to increase intake of oleic acid is to consume more a.lard oil b.corn oil c.olive oil d.safflower oil

Q: what is a triacylglycerol? a.a triglyceride b.a phospholipid c.a partially hydrolyzed lipid d.a lipid found only in cold-water fish

Q: an omega-3 fatty acid has its first double bond on the a.third carbon from the acid end b.first 3 carbons from the acid end c.third carbon from the methyl end d.first 3 carbons from the methyl end

Q: a person wishing to increase consumption of polyunsaturated fats should choose a.coconut oil b.beef products c.vegetable oils d.dairy products

Q: which of the following is a polyunsaturated fatty acid in foods? a.oleic acid b.acetic acid c.stearic acid d.linoleic acid

Q: which one of the following compounds is missing 4 or more hydrogen atoms? a.monounsaturated fatty acid b.polyunsaturated fatty acid c.long-chain saturated fatty acid d.short-chain saturated fatty acid

Q: what type of fatty acid is found in high amounts in olive oil? a.saturated b.monounsaturated c.polyunsaturated d.partially hydrogenated

Q: which of the following describes a fatty acid that has one double bond? a.saturated b.hydrogenated c.monounsaturated d.polyunsaturated

Q: which of the following is a common source of medium-chain fatty acids? a.fish oils b.beef products c.vegetable oils d.dairy products

Q: approximately how many carbons are contained in a medium-chain fatty acid? a.2-4 b.6-10 c.12-22 d.24-26

Q: which of the following is a common dietary saturated fatty acid? a.oleic acid b.stearic acid c.linolenic acid d.arachidonic acid

Q: lipids differ in their degree of saturation or unsaturation due to their number of a.amino acids b.double bonds c.saccharide units d.peptide linkages

Q: like _____, lipids are made of _____ atoms. a.vitamins; c, n, and o b.carbohydrates; c, h, and o c.protein; c, h, o, and n d.water; c, h, and o

Q: how many hydrogen atoms are attached to each carbon adjacent to a double bond? a.1 b.2 c.4 d.6

Q: which of the following represents a chief source of short-chain and medium-chain fatty acids? a.fish b.eggs c.dairy d.soybeans

Q: what is the simplest 18-carbon fatty acid? a.stearic acid b.linoleic acid c.palmitic acid d.linolenic acid

Q: which of the following is a property of dietary lipids? a.omega-3 fatty acids are always unsaturated b.lipids that are solid at room temperature are classified as oils c.the fatty acids in triglycerides may be of chain length 2 to 25 carbons d.the most common fatty acid chain length in triglycerides is 10 carbons

Q: how many double bonds are present in stearic acid? a.0 b.1 c.2 d.3

Q: what compound is composed of 3 fatty acids and glycerol? a.steroid b.lecithin c.triglyceride d.monoglyceride

Q: a compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a a.diglyceride b.triglyceride c.phospholipid d.monoglyceride

Q: what is the chemical composition of fats? a.hexose polymers b.glycogen granules c.fatty acids and glycerol d.combinations of long-chain fatty acids

Q: lipids that are liquid at room temperature are known as a.oils b.fats c.omegas d.glycerols

Q: lipids that are solid at room temperature are known as a.oils b.fats c.omegas d.glycerols

Q: in which form are most dietary lipids found? a.sterols b.glycerols c.triglycerides d.monoglycerides

Q: what are the advantages of adhering to a low-glycemic index diet for weight loss?

Q: discuss the relationship between fructose intake and appetite control.

Q: how does the body respond to intake of the same simple carbohydrates when consumed in solid form versus liquid form?

Q: discuss the concepts of sugar cravings and addictions.

Q: discuss the effects of low-carbohydrate diets on short-term and long-term weight loss.

Q: since the 1970s, how have total carbohydrate and carbohydrate kcal as a percentage of the diet changed?

Q: why might high-fiber foods promote body weight management?

Q: what are potential hazards of consuming too much fiber? give examples of the circumstances, conditions, and forms in which a person might ingest large amounts of fiber.

Q: how is fiber thought to exert an influence over cancer of the colon?

Q: discuss the interactions between fiber and bile.

Q: discuss the possible reasons why diets rich in complex carbohydrates may lower the risk of heart disease.

Q: how is fiber thought to exert beneficial effects on cardiovascular health?

Q: describe the benefits and adverse effects of the common alternative sweeteners.

Q: list four common accusations made against dietary sugar. what is the evidence for and against these accusations?

Q: compare and contrast the properties of four common sugars (added sugars) used by the food industry.

Q: list the reasons why sugars are used as additives by the food industry.

Q: discuss the pros and cons of using the glycemic index in meal planning for people with diabetes.

Q: describe the bodys mechanisms for controlling blood glucose levels under normal and stress conditions.

Q: discuss the meaning, significance, and features of lactose intolerance.

Q: list and discuss seven benefits of fiber.