Test Bank Scientific American: Nutrition for a Changing World Chapter 6 Lipids Multiple-Choice Questions (Graded A+)

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1. Which oil provides the most alpha-linolenic acid? A. fish oil B. corn oil C. olive oil D. flaxseed oil E. coconut oil Answer: D Type: Analysis Difficulty: Medium Learning Objective: Identi... fy the two essential fatty acids, their primary structural difference, and food sources of each in the diet (Infographic 6.9) Keywords: linolenic acid, omega-3 fatty acids 2. Which oil provides the most linoleic acid? A. fish oil B. corn oil C. olive oil D. flaxseed oil E. coconut oil Answer: B Type: Analysis Difficulty: Medium Learning Objective: Identify the two essential fatty acids, their primary structural difference, and food sources of each in the diet (Infographic 6.9) Keywords: linoleic acid, omega-6 fatty acids 3. Which oil provides the most monounsaturated fatty acids? A. fish oil B. corn oil C. olive oil D. flaxseed oil E. coconut oil Answer: C Type: Analysis Difficulty: Medium Learning Objective: Identify dietary sources of cholesterol and the various types of fatty acids diet (Infographics 6.3, 6.4, and 6.5) Keyword: monounsaturated fatty acids 4. Which oil provides the most saturated fatty acids? A. fish oil B. corn oil C. olive oil D. flaxseed oil E. coconut oil Answer: E Type: Analysis Difficulty: Easy Learning Objective: Identify dietary sources of cholesterol and the various types of fatty acids diet (Infographics 6.3, 6.4, and 6.5) Keyword: saturated fatty acids 5. Which oil provides the most EPA? A. fish oil B. corn oil C. olive oil D. flaxseed oil E. coconut oil Answer: A Type: Analysis Difficulty: Easy Learning Objective: Identify dietary sources of cholesterol and the various types of fatty acids diet (Infographics 6.3, 6.4, and 6.5) Keywords: eicosapentaenoic acid, omega-3 fatty acids 6. Which food combination does NOT contain cholesterol? A. cheese and macaroni B. cereal and milk C. fish and French fries D. ice cream sundae topped with nuts E. peanut butter and jelly sandwich Answers: E Type: Application Difficulty: Easy Learning Objective: Identify dietary sources of cholesterol and the various types of fatty acids diet (Infographics 6.3, 6.4, and 6.5) Keyword: cholesterol 7. Which are direct precursors of eicosanoids? A. alpha-linolenic acid and linoleic acid B. arachidonic acid and EPA C. arachidonic acid and DHA D. linoleic acid and arachidonic acid E. EPA and DHA Answer: B Type: Analysis Difficulty: Hard Concept: essential fatty acid function Keywords: eicosapentaenoic acid, arachidonic acid, eicosanoid 8. Which are the essential fatty acids? A. alpha-linolenic acid and linoleic acid B. arachidonic acid and EPA C. arachidonic acid and DHA D. linoleic acid and arachidonic acid E. EPA and DHA Answer: A Type: Evaluation Difficulty: Easy Learning Objective: Identify the two essential fatty acids, their primary structural difference, and food sources of each in the diet (Infographic 6.9) Keywords: essential fatty acids, linolenic acid, linoleic acid 9. Which transports digested lipids and bile across digestive fluids to the surface of mucosal cells? A. VLDLs B. LDLs C. HDLs D. micelles E. chylomicrons Answer: D Type: Evaluation Difficulty: Medium Concept: lipid digestion/absorption Keywords: fatty acids, absorption 10. Which list contains only omega-3 fatty acids? A. EPA, DHA, linoleic acid B. EPA, DHA, alpha-linolenic acid C. linoleic acid and alpha-linolenic acid D. EPA, DHA, arachidonic acid E. arachidonic acid and linoleic acid Answer: B Type: Analysis Difficulty: Medium Concept: lipid classification Keywords: omega-3 fatty acids, linoleic acid, eicosapentaenoic acid, docosahexaenoic acid 11. Which list contains only omega-6 fatty acids? A. EPA, DHA, linoleic acid B. EPA, DHA, alpha-linolenic acid C. linoleic acid and alpha-linolenic acid D. EPA, DHA, arachidonic acid E. arachidonic acid and linoleic acid Answer: E Type: Analysis Difficulty: Medium Concept: lipid classification Keywords: omega-6 fatty acids, arachidonic acid, linoleic acid 12. You are purchasing a spread and want to avoid trans fatty acids. Which would you avoid since it is the most likely to contain trans fatty acids? A. mayonnaise B. butter C. fully hydrogenated vegetable oil D. partially hydrogenated vegetable oil E. olive oil Answer: D Type: Application Difficulty: Easy Concept: identify lipid food sources Keywords: trans fatty acids, hydrogenation [Show More]

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