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N5.2 Phospholipids and Sterols

Total questions: 21

Worksheet time: 12mins

Name
Class
Date
1.

Phospholipids makes up about (a)   % of dietary lipids.

2.

Phosphate groups are

a)

hydrophobic

b)

hydrophilic

c)

neutral

d)

uncharged

3.

Soy lecithin is a common ingredients in sauces and dressings. As a phospholipid, it acts as a(n)

a)

emulsifier

b)

sweetener

c)

flavoring

d)

liquifier

4.

Which part of the phospholipid molecule is hydrophobic?

a)

phosphate head

b)

glycerol

c)

fatty acid tail

d)

the entire molecule is hydrophobic

5.

Which part of the phospholipid molecule is hydrophilic?

a)

phosphate head

b)

glycerol

c)

fatty acid tail

d)

the entire molecule is hydrophobic

6.

Which term best describes the dual hydrophobic/hydrophilic nature of phospholipids?

a)

amphipathic

b)

hydropathic

c)

hydrophobic

d)

the entire molecule is hydrophobic

7.
A phospholipid has 2 parts. What are they called? 
a)
Hydrophilic Head, Hydrophobic Tail 
b)
Hydrophobic Head, Hydrophilic Tail 
8.
A ______________ is composed of a phosphate and glycerol head and 2 fatty acid chain tails. 
a)
phospholipid 
b)
Carbohydrate
c)
Cholesterol 
d)
Protein 
9.
___________ strengthens and stabilizes the cell membrane.
a)
Carbohydrates 
b)
Proteins 
c)
Phospholipids 
d)
Cholesterol
10.

Phospholipids are important cell membrane components because:

a)

They have glycerol

b)

The combine covalently with proteins

c)

They have surfactant properties

d)

They form bilayers in water

11.

Chylomicrons are required to carry lipids through the bloodstream because the lipids are ______ but the phospholipids are _____.

a)

hydrophobic; amphipathic

b)

hydrophobic; hydrophilic

c)

hydrophilic; hydrophobic

d)

amphipathic; hydrophobic

12.

Cholesterol is important for cell membranes to maintain _____. (Check all that apply.)

a)

stability

b)

fluidity

c)

temperature

d)

waterproofing

13.

Cholesterol provides kcals when eaten in the diet.

a)

true

b)

false

14.

Which of the following is a healthier source of sterols?

a)

animal foods

b)

plant foods

15.

Cholesterol can be found in

a)

animal-derived foods

b)

plant-derived foods

c)

both plant and animal foods

16.

This product has vegetable oils added to improve its omega fatty acid content. These added fats are thus considered

a)

functional sterols

b)

saturated fats

c)

unsaturated fats

d)

cholesterol replacements

17.

Steak is high in cholesterol. Which of the following terms applied to the cholesterol in steak? (Check all that apply.)

a)

endogenous

b)

exogenous

c)

dietary

d)

functional

18.

The Daily Value for dietary cholesterol is (a)   mg daily.

19.

Atherosclerosis is communicable

a)

True

b)

False

20.

Do you think Atherosclerosis is a chronic or an acute disease?

a)

Chronic

b)

Acute

21.

This is a condition where fat builds up and hardens inside of an artery.

a)

heart attack

b)

heart failure

c)

atherosclerosis

d)

stroke