Q: Calculate the percentage of calories from fat in a meal containing 25 grams of fat and a total of 600 calories. Use the formula: $$\text{Percent calories from fat} = \frac{\text{grams of fat} \times 9}{\text{total calories}} \times 100$$

$$\frac{25 \times 9}{600} \times 100 = 37.5\%$$

Question 1

Which of the following statements best describes the structural difference between triglycerides and phospholipids?

Accepted Answer

Triglycerides have three fatty acids attached to a glycerol backbone, while phospholipids have two fatty acids and a phosphate group attached to a glycerol backbone.

Question 2

Which type of lipid is the major component of cell membranes and acts as an emulsifier in foods such as salad dressings?

Accepted Answer

Phospholipids

Question 3

A fatty acid with the following structure is most likely to be which type? $$\mathrm{CH_3$(CH_2$)_{16}COOH}$$

Accepted Answer

Saturated fatty acid

Question 4

Which of the following is a function of fats in the human body?

Accepted Answer

Insulation to maintain body temperature

Question 5

Which lipoprotein is responsible for removing cholesterol from the body and delivering it to the liver for excretion?

Accepted Answer

High-density lipoprotein (HDL)

Question 6

A patient has elevated LDL cholesterol and low HDL cholesterol. Which dietary change would most effectively help lower their risk of heart disease?

Accepted Answer

Increase intake of unsaturated fats and decrease intake of saturated and trans fats

Question 7

Which of the following foods is a rich source of omega-3 fatty acids that are considered heart-healthy?

Accepted Answer

Fatty fish such as salmon, herring, and sardines

Question 8

Trans fats are created by food manufacturers through which process, and what is their effect on cholesterol levels?

Accepted Answer

Hydrogenation; they raise LDL and lower HDL cholesterol

Question 9

Calculate the percentage of calories from fat in a meal containing 25 grams of fat and a total of 600 calories. Use the formula: $$	ext{Percent calories from fat} = \frac{	ext{grams of fat} 	imes 9}{	ext{total calories}} 	imes 100$$

Accepted Answer

$$\frac{25 	imes 9}{600} 	imes 100 = 37.5\%$$

Question 10

Which of the following statements about cholesterol is TRUE?

Accepted Answer

The body makes all the cholesterol it needs; dietary cholesterol has less impact on blood cholesterol than saturated fat.

Question 11

Which of the following is NOT a controllable risk factor for heart disease?

Accepted Answer

Family history of heart disease

Question 12

Which dietary recommendation is consistent with the Acceptable Macronutrient Distribution Range (AMDR) for fat?

Accepted Answer

20 to 35 percent of total daily calories should come from fat

Question 13

Which of the following best explains why plant sterols can help lower LDL cholesterol levels?

Accepted Answer

They compete with cholesterol for absorption in the intestinal tract.

Question 14

A person consumes 2,000 calories per day. According to recommendations, what is the maximum number of calories that should come from saturated fat? (Use less than 10% guideline.)

Accepted Answer

$$2,000 	imes 0.10 = 200$$ calories

Question 15

Which of the following is a major food source of monounsaturated fatty acids?

Accepted Answer

Olive oil

Question 16

Which of the following is a characteristic of the Mediterranean diet that contributes to reduced risk of heart disease?

Accepted Answer

Emphasis on plant-based foods, olive oil, and regular physical activity

Question 17

Which process in fat digestion is primarily responsible for breaking large fat globules into smaller droplets, increasing the surface area for enzyme action?

Accepted Answer

Emulsification by bile acids

Question 18

Which of the following statements about fat substitutes is correct?

Accepted Answer

Most fat substitutes are carbohydrate-based and use plant polysaccharides to mimic the texture of fat.

Question 19

Which of the following is a consequence of atherosclerosis?

Accepted Answer

Narrowing of arteries due to plaque buildup, increasing risk of heart attack or stroke

Fats, Oils, and Other Lipids: Structure, Function, and Health Implications

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