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Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

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Question 91

Multiple Choice

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Which of the following is a common feature of the plant sterols?

A) They raise LDL and lower HDL.
B) They inhibit absorption of dietary cholesterol.
C) They inhibit absorption of "bad" cholesterol.
D) They enhance absorption of omega-3 fatty acids.

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Question 92

Multiple Choice

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A person who regularly consumes fish such as shark, king mackerel, and swordfish, is at risk for ingesting potentially toxic amounts of which of the following contaminants?

A) EPA
B) DHA
C) mercury
D) cadmium

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Question 93

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MATCHING a.Liver b.Olestra c.Micelle d.Aspirin e.Lecithin f.Corn oil g.Olive oil h.Sardines i.Pancreas j.Canola oil k.Acetic acid l.Stearic acid m.Cholesterol n.Potato chips o.Tropical oils p.Chylomicron q.Linolenic acid r.Cholecystokinin s.High-density lipoprotein t.Very-low density lipoprotein -The lipoprotein type with the highest percentage of protein

A major cause of rancidity of lipids in foods is exposure to which of the following external factors?

Which of the following substances is most likely to be absorbed directly from the intestinal cells into the blood?

According to the DRI, what is the upper limit of fat that may be consumed by a healthy person requiring 3000 kcalories per day?

How many double bonds are present in stearic acid?

Which of the following foods contains cholesterol?

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40 percent of their kcalories from fat but the healthier group was found to ingest more foods from which of the following categories?

On which of the following lipids does the food industry often carries out the process of hydrogenation?

Lipids differ in their degree of saturation or unsaturation due to their number of which of the following factors?

Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.

Which of the following is a factor that determines the hardness of a fat at a given temperature?

MATCHING a.Liver b.Olestra c.Micelle d.Aspirin e.Lecithin f.Corn oil g.Olive oil h.Sardines i.Pancreas j.Canola oil k.Acetic acid l.Stearic acid m.Cholesterol n.Potato chips o.Tropical oils p.Chylomicron q.Linolenic acid r.Cholecystokinin s.High-density lipoprotein t.Very-low density lipoprotein -A lipoprotein synthesized within intestinal absorptive cells

Which of the following is a common source of medium-chain fatty acids?

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Which of the following is a feature of choline?

Your uncle discloses that he was found to have a high blood level of LDL and a low concentration of HDL. What changes in lifestyle would help in reversing the LDL and HDL ratio?

What type of compound is lecithin?

In which of the following ways is olestra different than dietary fat?