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Unformatted text preview: Chapter 5 (Lipids)‐ Sample Test Questions 1) What is the chemical composition of fats? a. Hexose polymers b. Glycogen granules c. Fatty acids and glycerol d. Combinations of long chain fatty acids 2) Lipids differ in their degree of saturation or unsaturation due to their number of a. amino acids. b. double bonds. c. saccharide units. d. peptide linkages. 3) Which of the following is a factor that determines the hardness of a fat at a given temperature? a. Origin of the fat b. Degree of saturation c. Number of acid groups d. Number of oxygen atoms 4) Which of the following is descriptive of fatty acid configuration? a. A cis‐fatty acid has an extended, linear formation b. A trans‐fatty acid has a folded, U‐shape formation c. Trans‐fatty acids are made only from polyunsaturated fats d. Naturally occurring trans‐fatty acids are found in dairy products 5) Which of the following is a feature of phospholipids? a. Resistant to digestion b. Soluble in both water and fat c. Highly susceptible to oxidation d. Found naturally only in animal foods 6) Which of the following foods contains cholesterol? a. Corn b. Olives c. Roasted turkey d. Roasted peanuts 7) All of the following compounds may be synthesized from cholesterol except a. bile. b. glucose. c. vitamin D. d. sex hormones. HUN2201 Chapter 5‐ Sample Test Questions 2 8) What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? a. Chylomicron b. Low‐density lipoprotein c. High‐density lipoprotein d. Very‐low density lipoprotein 9) What is the highest total blood cholesterol concentration (mg/dL) that falls within the desirable range? a. 50 b. 101 c. 199 d. 299 10) Your roommate Bob has just come back from the doctor where he was subjected to a blood lipid profile analysis. The doctor provided him with dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis? a. Low LDL and high HDL b. Low HDL and high LDL c. Low DLD and high DHD d. Low LDH and low HDL 11) Which of the following is a feature of fat intake and health? a. Intake of saturated fat raises blood cholesterol more than intake of holesterol b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing c. High intakes of short‐ and medium‐chain fatty acids raise high‐density lipoprotein levels d. Trans‐fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels 12) Which of the following is used by the body to synthesize arachidonic acid? a. Oleic acid b. Linoleic acid c. Palmitic acid d. Linolenic acid HUN2201 Chapter 5‐ Sample Test Questions ...
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- Fall '08