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

A) 29
B) 39
C) 49
D) 59
E) 69

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A) Liver
B) Olestra
C) Micelle
D) Aspirin
E) Lecithin
F) Corn oil
G) Olive oil
H) Sardines
I) Pancreas
J) Canola oil
K) Oleic 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

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A) Synthesizes lipoproteins in liver cells
B) Synthesizes triglycerides in adipose cells
C) Assembles lipid particles into chylomicrons
D) Hydrolyzes blood triglycerides for uptake into cells
E) Stimulates the release of triglycerides from the liver

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A) Liver
B) Olestra
C) Micelle
D) Aspirin
E) Lecithin
F) Corn oil
G) Olive oil
H) Sardines
I) Pancreas
J) Canola oil
K) Oleic 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

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C

A) Liver
B) Olestra
C) Micelle
D) Aspirin
E) Lecithin
F) Corn oil
G) Olive oil
H) Sardines
I) Pancreas
J) Canola oil
K) Oleic 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

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A) Chylomicron
B) Low-density lipoprotein
C) High-density lipoprotein
D) Very-low-density lipoprotein
E) Very-high density lipoprotein

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B

A) build muscle tissue
B) regulate blood glucose levels
C) protect vital organs against shock
D) provide precursors for glucose synthesis
E) facilitate reproduction

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A) 500 mg
B) 2 g
C) 5 g
D) 12 g
E) 18 g

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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
E) A nitrogen-containing compound found in foods and made in the body from the amino acid methionine.

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A) micelles
B) chylomicrons
C) monolipomicrons
D) endogenous bilayer aggregates
E) polymerized lipids

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A) Fat from milk does not increase risk for cancer.
B) Dietary fat initiates rather than promotes cancer formation.
C) High intakes of omega-3 fatty acids promote cancer development in animals.
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease.
E) There is a strong link between breast cancer incidence and dietary fat.

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First and foremost, triglycerides-either...

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A) 10
B) 20
C) 35
D) 50
E) 60

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A) Liver
B) Olestra
C) Micelle
D) Aspirin
E) Lecithin
F) Corn oil
G) Olive oil
H) Sardines
I) Pancreas
J) Canola oil
K) Oleic 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

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K

A) Glucose
B) Hormones
C) Fatty acids
D) Cholesterol
E) Lipases

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In nature, most double bonds are cis-mea...

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A) Limit intake of all fried foods because they contain abundant fat.
B) Substitute crackers and cornbread for other starches because they are likely lower in fat.
C) Consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract.
D) Increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low.
E) Increase dairy consumption while decreasing consumption of fats from other sources, because dairy fats do not contribute to disease.

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A) Monounsaturated fatty acid
B) Polyunsaturated fatty acid
C) Long-chain saturated fatty acid
D) Short-chain saturated fatty acid
E) Triglycerides

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