WorksheetsFats & Lipids Pre-PAC
Total questions: 36
Worksheet time: 18mins
Which statement best distinguishes fats from lipids in biology?
All lipids are fats found in animal tissues
Fats are carbohydrates stored as body energy
Fats are a type of lipid made from glycerol and fatty acids
Lipids and fats are identical terms used interchangeably
What are the two main components that form a typical fat molecule?
Monosaccharides and peptides
Glycerol and fatty acids
Amino acids and glycerol
Phosphate groups and nucleotides
Why are lipids described as hydrophobic?
They form ionic bonds with salts
They dissolve readily in water
They contain nonpolar covalent bonds
They react strongly with oxygen
Match each lipid-related term with its correct description.
Glycerol
Three-carbon alcohol with hydroxyl groups
Fatty acid
Hydrocarbon chain with carboxyl group
Triglyceride
Glycerol plus three fatty acids
Unsaturated fat
Contains one or more double bonds causing kinks
Which functions are correctly attributed to fats in the human body?
Catalyzing enzyme reactions
Thermal insulation
Transporting and storing fat-soluble vitamins
Long-term energy storage
A fatty acid typically includes which structural feature?
Phosphate head and two tails
Branched glucose polymer backbone
Carboxyl group attached to hydrocarbon chain
Ring structures containing nitrogen
Which statement about saturated versus unsaturated fats is accurate?
Saturated fats contain fewer hydrogen atoms than unsaturated fats
Unsaturated fats are mainly solid at room temperature
Unsaturated fats have at least one double bond creating kinks
Saturated fats have double bonds and are liquid at room temperature
Identify sources commonly rich in unsaturated fats. (check 2 answers)
Peanut oil and corn oil
Olive oil and fish oil
Cheese and poultry skin
Beef tallow and butter
What best explains why fats can store twice as much energy as carbohydrates?
They are quickly converted into glucose
They are stored only in cell membranes
They contain more oxygen atoms per carbon
Their nonpolar bonds yield more energy per gram (carbon- hydrogen)
Which molecular feature distinguishes unsaturated fats from saturated fats?
Straight chains with no kinks
Maximum hydrogen atoms, no double bonds
Presence of one or more double bonds
Fully hydrogenated carbon backbone
Monounsaturated and polyunsaturated fats differ primarily in what way?
Amount of glycerol in the molecule
Whether they are solid at room temperature
Food sources they come from
Number of double bonds present
Which statement best describes triglycerides?
Cholesterol carried by HDL particles
Three fatty acids attached to glycerol
Single fatty acid linked to glycerol
Hydrogenated oils with trans configuration
Select ALL fats that are typically liquid at room temperature.
Olive oil and corn oil
Fish oil and peanut oil
Butter and cheese
Poultry fat and beef tallow
Match each fat type to its typical source or characteristic.
Saturated fats
Animal products like meat and dairy
Monounsaturated fats
Olive oil, peanuts, avocados
Polyunsaturated fats
Fish and certain vegetable oils
Trans fats
Hydrogenated oils in fried foods
Which pair correctly links a lipoprotein with its role?
LDL removes cholesterol to the liver
HDL increases artery plaque formation
LDL carries cholesterol to tissues
HDL deposits cholesterol in arteries
Choose ALL statements that are accurate about cholesterol.
Waxy, fat-like substance
Carried by LDL and HDL
Made only by the liver
Found only in animal foods
Which dietary change most effectively lowers blood LDL levels?
Eat more trans fats for stability
Avoid all dietary cholesterol completely
Replace saturated with mono and poly fats
Increase saturated fat intake
Which statement best describes LDL cholesterol’s role in the body?
Removes cholesterol from artery walls to liver
Accumulates on artery walls and restricts blood flow
Is only found in plant foods like fruits and vegetables
Transports triglycerides from intestines to muscles
Which change in dietary fats most effectively helps lower blood cholesterol?
Increase trans fats in packaged snacks
Replace saturated fats with mono and polyunsaturated fats
Eat more cholesterol from eggs and dairy
Eliminate all fats including olive and canola oils
Select ALL the labels that correctly indicate a product’s fat or cholesterol level.
Fat free means less than 0.5 grams of fat
Low cholesterol means 20 milligrams or fewer
Reduced fat means at least 10% less than regular
Light can mean fewer calories or less fat
Reduced cholesterol means at least 25% less than regular
Which foods typically contain dietary cholesterol?
Only processed foods with added trans fats
Plant foods including fruits and grains
All foods that are high in saturated fat
Only animal products such as meat and eggs
Match each fat term with its correct description.
Trans fats
Hydrogenated oils; lower HDL; raise LDL
Saturated fats
Mostly in animal products; raise total LDL
HDL
Good carrier; returns cholesterol to liver
LDL
Bad carrier; deposits cholesterol in arteries
You see “reduced fat” on peanut butter. What must be true compared to regular peanut butter?
No more than half the sodium of regular
Less than 0.5 grams of fat per serving
At least one-third fewer calories overall
At least 25% less fat in the product
Identify ALL statements that are accurate about reading nutrition labels for fat and cholesterol.
Check total fat and cholesterol amounts
Foods can be high in fat but low in cholesterol
Light may refer to fat or sodium reductions
Plants naturally contain cholesterol
Which single serving contains the highest grams of fat, according to the examples?
Medium avocado: 30 g fat
1 cup strawberries: 0.6 g fat
1 oz American cheese: 2 g fat
3.5 oz broiled flounder: 1.5 g fat
Which statement about trans fats is accurate?
Found only in dairy; harmless at any amount
Liquid oils; reduce total cholesterol
Naturally in fruits; increase HDL levels
Chemically engineered; raise LDL and lower HDL
Which label claim most accurately indicates less than 0.5 grams of fat per serving?
Reduced fat indicates under 0.5 grams fat
Light indicates under 0.5 grams fat
Fat free indicates under 0.5 grams fat
Low fat indicates under 0.5 grams fat
A product labeled low fat best matches which definition?
At least one‑third fewer calories
At least 25% less fat than regular
Three grams of fat or less per serving
Half the sodium of regular product
Which statement correctly defines reduced fat or less fat?
Twenty milligrams or less cholesterol
Two grams or less saturated fat
At least 25% less fat than regular
Under 0.5 grams total fat
Which nutrition claim can mean either at least one‑third fewer calories or no more than half the sodium of the regular product?
Light
Low fat
Fat free
Reduced fat
Match each cholesterol‑related label term to its requirement.
Cholesterol free
Less than 2 mg cholesterol and ≤2 g saturated fat
Low cholesterol
20 mg or fewer cholesterol and ≤2 g saturated fat
Reduced cholesterol
At least 25% less cholesterol than regular
Which food item has the highest fat content per the given serving sizes?
Bottom round roast, 3.5 ounces, 9.6 g fat
American cheese, 1 ounce, 2 g fat
Broiled flounder, 3.5 ounces, 1.5 g fat
Cooked mackerel, 3.5 ounces, 17.6 g fat
Which description best explains lipid oxidation?
Microbial growth in low oxygen
Sugar caramelization in dry heat
Protein denaturation by heat
Fat breakdown reacting with oxygen
Which factor most strongly promotes lipid oxidation in foods high in unsaturated fatty acids?
Exposure to oxygen and light
High salt concentration
Low refrigerator temperature
Strong acidic marinade
Which set includes effective methods to prevent lipid oxidation in leftovers? (check all that apply)
Vacuum packaging meat products
Using dark, airtight containers
Placing plastic wrap over surface
Leaving containers loosely covered
Arrange the actions with their primary purpose for controlling lipid oxidation.
Canning foods
Create barrier limiting oxygen contact
Vacuum‑sealing meats
Remove oxygen around product
Storing in dark container
Reduce light exposure to the product
Rolling down bag to remove air
Eliminate trapped oxygen in package
