Nutrition for Health And Health Care 4th Edition By Ellie Whitney – Test Bank
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Chapter 4 – Lipids
An. Dif. Page(s)
True/False
b K 93-94 1. A triglyceride must contain specific combinations of fatty acids.
a.true
b.false
b K 99 2. High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.
a. true
b. false
a K 99-100 3. Not all fatty acids have the same cholesterol-raising effect.
a. true
b. false
a K 103 4. Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.
a. true
b. false
a K 104-105 5. It is possible to consume too little fat.
a.true
b.false
b K 107 6. Research has shown that fat substitutes are always effective at promoting weight loss.
a. true
b. false
Multiple Choice
a K 92 1. Fat functions in the body to:
a. provide energy.
b. regulate body processes.
c. build muscle tissue.
d. synthesize enzymes.
b K 92 2. The body fuel that can be stored in unlimited amounts is:
a. glycogen.
b. fat.
c. protein.
d. glucose.
c K 92-93 3. Which of the following does not describe a function of fat?
a. It provides insulation to the body.
b. It is an essential constituent of cell membranes.
c. It is the best source of energy for the brain.
d. It is a storage form of energy.
a K 93 4. Which of the following fats predominates in the diet and in the body?
a. triglycerides
b. cholesterol
c. phospholipids
d. lecithins
a K 93 5. The compound that forms the backbone of triglycerides is called:
a. glycerol.
b. fatty acid.
c. acetic acid.
d. stearic acid.
e. glycogen.
a K 93 6. Fatty acids are packaged with _____ to make a triglyceride.
a.glycerol
b.glycogen
c.glucose
d.sucrose
c K 94 7. The term “unsaturated fat” means that:
a. its carbon chains contain fewer than ten carbons.
b. the fat lacks glycerol.
c. hydrogens are missing in the fatty acid chains.
d. the fat is solid at room temperature.
b K 94-95 8. A fatty acid with two or more double bonds is described as:
a. monounsaturated.
b. polyunsaturated.
c. emulsified.
d. homogenized.
b K 95, 107 9. Which of the following contains the softest fat?
a. pork fat
b. chicken fat
c. beef tallow
d. lard
c K 95 10. When exposed to oxygen, fats can become _____.
a.saturated
b.hydrogenated
c.rancid
d.trans fats
