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Worksheets

N5 Chapter Review

Total questions: 92

Worksheet time: 49mins

Name
Class
Date
1.

Which of these are examples of Lipids?

a)

simple sugars

b)

complex carbohydrates

c)

fats, oils, & waxes

d)

hair, skin, & nails

2.

Monomers of Lipids include

a)

amino acids

b)

monosaccharides

c)

nucleotides

d)

glycerol and fatty acids

3.

Lipids are made of...

a)

CHO

b)

CHON

c)

CHONP

d)

CHONS

4.

Which of the following is a main function of a lipid?

a)

source of quick energy

b)

stores energy, insulates us, and makes up the cell membrane

c)

transport substances in and out of the cell

d)

stores genetic information

5.

Saturated fats are __________ at room temperature.

a)

liquid

b)

solid

6.
The characteristic that all lipids have in common is----
a)
made of lots of double bonds
b)
acidic when mixed with water
c)
no high energy content
d)
do not dissolve in water
7.

Trans Fatty Acids are formed due to the partial reduction of polyunsaturated oils by hydrogenation.

a)

True

b)

False

8.
Unsaturated fats are __________ at room temperature.
a)
liquids
b)
solids
c)
toxic
d)
saturated
9.

In terms of human body response to dietary fat, which of the following is considered to be “good fat”?

a)

A. saturated fats

b)

B. monounsaturated fats

c)

C. polyunsaturated

d)

D. no correct response

10.

These are sources of unsaturated fats, EXCEPT:

a)

A. omega 3

b)

B. peanut oil

c)

C. avocados

d)

D. margarine

11.

Classify these lipids. (Check all that apply.)

a)

unsaturated

b)

saturated

c)

trans

d)

fatty acids

e)

triglyceride

12.

Classify this lipid. (Check all that apply.)

a)

unsaturated

b)

saturated

c)

trans

d)

fatty acids

e)

triglyceride

13.

Classify this lipid. (Check all that apply.)

a)

unsaturated

b)

saturated

c)

trans

d)

fatty acids

e)

triglyceride

14.

CH3 is the formula of the (a)   group.

15.

COOH is the formula for the (a)   group.

16.

Classify this fatty acid. (Choose all that apply.)

a)

saturated

b)

unsaturated

c)

long-chain

d)

medium-chain

e)

small-chain

17.

Classify this fatty acid. (Choose all that apply.)

a)

saturated

b)

unsaturated

c)

long-chain

d)

medium-chain

e)

short-chain

18.

Classify this fat. (Check all that apply.)

a)

mono-unsaturated

b)

poly-unsaturated

c)

trans

d)

fatty acids

e)

triglyceride

19.

What is the by-product of condensation reactions?

a)

Water

b)

Carbon dioxide

c)

Ethanol

d)

Hydrogen

20.

Triglyceride is made up of _____________ backbone.

a)

Butanol

b)

Glyceroldyhyde

c)

Glycerol

21.

A Fatty acid consists of a hydrocarbon chain, methyl end and ___________ group.

a)

carboxyl

b)

hydroxyl

c)

benzene

d)

acetyl

22.

Classify this lipid. (Check all that apply.)

a)

unsaturated

b)

saturated

c)

omega 3

d)

omega 6

e)

fatty acid

23.

Classify this lipid. (Check all that apply.)

a)

unsaturated

b)

saturated

c)

omega 3

d)

omega 6

e)

fatty acid

24.

Fats can become rotten, or rancid, after exposure to

(a)  

25.

The main goal of hydrogenation is to

a)

increase stability

b)

increase double bonds

c)

create a monounsaturated fat

d)

reduce cholesterol

26.

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

27.

Phosphate groups are

a)

hydrophobic

b)

hydrophilic

c)

neutral

d)

uncharged

28.

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

29.

Which part of the phospholipid molecule is hydrophobic?

a)

phosphate head

b)

glycerol

c)

fatty acid tail

d)

the entire molecule is hydrophobic

30.

Which part of the phospholipid molecule is hydrophilic?

a)

phosphate head

b)

glycerol

c)

fatty acid tail

d)

the entire molecule is hydrophobic

31.

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

a)

amphipathic

b)

hydropathic

c)

hydrophobic

d)

the entire molecule is hydrophobic

32.
A phospholipid has 2 parts. What are they called? 
a)
Hydrophilic Head, Hydrophobic Tail 
b)
Hydrophobic Head, Hydrophilic Tail 
33.
A ______________ is composed of a phosphate and glycerol head and 2 fatty acid chain tails. 
a)
phospholipid 
b)
Carbohydrate
c)
Cholesterol 
d)
Protein 
34.
___________ strengthens and stabilizes the cell membrane.
a)
Carbohydrates 
b)
Proteins 
c)
Phospholipids 
d)
Cholesterol
35.

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

36.

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

37.

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

a)

stability

b)

fluidity

c)

temperature

d)

waterproofing

38.

Cholesterol provides kcals when eaten in the diet.

a)

true

b)

false

39.

Which of the following is a healthier source of sterols?

a)

animal foods

b)

plant foods

40.

Cholesterol can be found in

a)

animal-derived foods

b)

plant-derived foods

c)

both plant and animal foods

41.

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

42.

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

43.

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

44.

Atherosclerosis is communicable

a)

True

b)

False

45.

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

a)

Chronic

b)

Acute

46.

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

a)

heart attack

b)

heart failure

c)

atherosclerosis

d)

stroke

47.

Which of the following are challenges to lipid digestion? (Check all that apply.)

a)

lipids are hydrophobic

b)

digestive enzymes are hydrophilic

c)

lipids cannot get into villi cells

d)

some lipids melt at body temperature

48.

Infants and some adults produce this milk-related enzyme in their salivary glands.

a)

lingual lipase

b)

pancreatic lipase

c)

gastric lipase

d)

bile

e)

CCK

49.

The liver and gallbladder are signaled to release bile in response by the hormone _____.

a)

cholecystokinin

b)

estrogen

c)

lipase

d)

gastrin

e)

secretin

50.

Most lipid digestion is accomplished by

a)

pancreatic lipases

b)

bile

c)

cholesterol

d)

CCK

e)

gastrin

51.

Bile is made from

a)

cholesterol

b)

feces

c)

triglycerides

d)

blood

52.

Lipoproteins that contain mostly lipids are ____ dense than those containing mostly proteins.

a)

less

b)

more

c)

equally

53.

Which lipoprotein contains the highest percentage of protein?

a)

chylomicrons

b)

VLDLs

c)

LDLs

d)

HDLs

54.

Where do HDLs originate in humans?

a)

animal-based foods

b)

synthesized in the liver

c)

unknown

d)

made from excess sugar intake

55.

The scavenger pathway involving HDLs seeks to remove excess ___ from the bloodstream.

a)

cholesterol

b)

LDLs

c)

VLDLs

d)

chylomicrons

e)

plaques

56.

Absorbed lipids will not go through the liver if they are being transported via

a)

chylomicrons

b)

VLDLs

c)

LDLs

d)

HDLs

57.

Which of the following are functions of lipids in the body? (Check all that apply.)

a)

cushioning

b)

insulation

c)

energy

d)

form connective tissues

e)

provide glucose to the brain

58.

How much body fat could the human body store?

a)

a theoretically unlimited amount

b)

10

c)

about double its dry weight

d)

100 pounds for each foot of height

59.

Metabolically active hormones produced by adipocytes.

a)

adiponectins

b)

adipokines

c)

resistins

d)

sterols

60.

Linolenic acid

a)

omega 3

b)

omega 6

c)

omega 9

61.

Linoleic acid

a)

omega 3

b)

omega 6

c)

omega 9

62.

Arachidonic acid can become conditionally essential​ if the diet is poor in

a)

linoleic acid

b)

linolenic acid

c)

DHA

d)

EPA

63.

Increasing intake of these is correlated with better health metrics.

a)

omega 3s

b)

omega 6s

c)

omega 9s

d)

saturated fats

64.

Feeding which of the following would place an infant at risk of a fatty acid deficiency?

a)

skim milk

b)

commercial infant formula

c)

full fat milk

d)

breastmilk

65.

Which of the following is a prime symptom of fatty acid deficiency?

a)

skin lesions

b)

fever

c)

bleeding from the gums

d)

fatigue

66.

Name the enzyme that breaks down and allows release of triglycerides from adipose cells.

(a)  

67.

Which of the following foods would NOT be high in solid fats?

a)

pizza

b)

sausage

c)

ice cream

d)

olive oil

e)

Swiss cheese

68.

The main nutritional concern over foods containing solid fats is that they are high in ______ but low in _____.

a)

kcals; nutrients

b)

vitamins; kcals

c)

protein; kcals

d)

kcals; protein

69.

A healthy blood total cholesterol level is less than (a)   mg/dL.

70.

A healthy blood LDL cholesterol level is less than (a)   mg/dL.

71.

A healthy blood HDL cholesterol level is greater than (a)   mg/dL.

72.

A healthy blood triglyceride level is less than (a)   mg/dL.

73.

The top cause of adult mortality in the US​ is

a)

cardiovascular disease

b)

cancer

c)

diabetes

d)

kidney failure

74.

Which of the following are good choices to minimize saturated fat intake? (Check all that apply.)

a)

skinless chicken

b)

skim milk

c)

lean cuts of meat

d)

soft cheeses

e)

coconut oil

75.

When considering blood lipid panel results, the finding that most indicates a risk for CVD is

a)

elevated LDL

b)

low LDL

c)

elevated HDL

d)

elevated triglycerides

76.

They type of cancer with the strongest link to consumption of animal meats is

a)

colorectal

b)

kidney

c)

breast

d)

bladder

77.

The average American consumes (a)   % of their daily kcals as fat.

78.

One should seek to keep their saturated fat intake to less than (a)   % of total kcals.

79.

Which of the following are potential side effects of consuming too much omega-3 in a supplement? (Check all that apply.)

a)

poor blood clotting

b)

reduced immune function

c)

lowered LDLs

d)

faster wound healing

e)

some cancers

80.

Which food is lower in saturated fat?

a)

avocado

b)

cheese

81.

Which food is lower in saturated fat?

a)

salmon

b)

steak

82.

Which food is lower in saturated fat?

a)

olive oil

b)

butter

83.

What is the primary source of fats in the Mediterranean diet?

a)

olive oil

b)

red meats

c)

fish

d)

nuts

84.

Are high fat diets always unhealthy?

a)

yes

b)

no

85.

Which of the following is NOT an unsaturated oil?

a)

olive

b)

canola

c)

safflower

d)

palm

86.

Consumption of nuts is correlated with lower risk of ____.

a)

CVD

b)

stroke

c)

diabetes

d)

obesity

87.

Which are high-mercury fish? (Check all that apply.)

a)

tile fish

b)

sword fish

c)

king makerel

d)

shark

88.

Which are high-mercury fish? (Check all that apply.)

a)

tile fish

b)

sword fish

c)

king makerel

d)

shark

89.

Which are low-mercury fish? (Check all that apply.)

a)

shrimp

b)

catfish

c)

salmon

d)

white tuna

90.

The Mediterranean Diet generally minimizes

a)

meats

b)

vegetables

c)

olive oil

d)

nuts

e)

low-fat cheeses

91.

The Mediterranean Diet generally minimizes

a)

sweets

b)

vegetables

c)

olive oil

d)

nuts

e)

low-fat cheeses

92.

The Mediterranean Diet is considered high-fat because it derives, on average, (a)   % of kcals from fat.