Q: A food label states that a product contains 2 g of fat per serving and 100 kcal per serving. What percentage of energy comes from fat in this product? Use $$\text{Energy from fat} = \text{grams fat} \times 9 \text{ kcal/g}$$ and $$\text{Percent of energy from fat} = \frac{\text{kcal from fat}}{\text{total kcal}} \times 100.$$

$$\frac{2 \times 9}{100} \times 100 = 18\%$$

Question 1

Which of the following statements best describes the structural difference between saturated and unsaturated fatty acids?

Accepted Answer

Saturated fatty acids contain only single bonds between carbon atoms, while unsaturated fatty acids contain one or more double bonds.

Question 2

Which of the following foods is highest in omega-3 fatty acids based on the study materials?

Accepted Answer

Flaxseed oil

Question 3

A food label states that a product contains 2 g of fat per serving and 100 kcal per serving. What percentage of energy comes from fat in this product? Use $$	ext{Energy from fat} = 	ext{grams fat} 	imes 9 	ext{ kcal/g}$$ and $$	ext{Percent of energy from fat} = \frac{	ext{kcal from fat}}{	ext{total kcal}} 	imes 100.$$

Accepted Answer

$$\frac{2 	imes 9}{100} 	imes 100 = 18\%$$

Question 4

Which of the following is NOT a function of cholesterol in the human body?

Accepted Answer

It is a major energy source during fasting.

Question 5

Which type of fatty acid is most likely to be solid at room temperature and found in animal products such as bacon and eggs?

Accepted Answer

Saturated fatty acids

Question 6

What is the main reason the food industry uses hydrogenation to process fats?

Accepted Answer

To increase shelf life and stability by making fats less susceptible to rancidity

Question 7

Which of the following statements about essential fatty acids is TRUE?

Accepted Answer

They must be obtained from the diet because the body cannot synthesize them.

Question 8

A patient presents with dry, scaly skin, poor wound healing, and impaired vision. Which nutrient deficiency is most likely responsible?

Accepted Answer

Essential fatty acid deficiency

Question 9

Which lipoprotein is responsible for transporting cholesterol from tissues back to the liver and is considered 'good cholesterol'?

Accepted Answer

High-density lipoprotein (HDL)

Question 10

Which of the following dietary changes would most likely decrease the risk of cardiovascular disease?

Accepted Answer

Replacing saturated fat with polyunsaturated fat

Question 11

Which of the following best describes the structure of a triglyceride?

Accepted Answer

Three fatty acids attached to a glycerol backbone

Question 12

Which of the following is a major function of phospholipids in the body?

Accepted Answer

Forming the structural basis of cell membranes

Question 13

A food product is labeled as 'trans fat-free.' According to Canadian regulations, what is the maximum amount of trans fat it can contain per serving?

Accepted Answer

Less than 0.2 grams

Question 14

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

Accepted Answer

High levels of HDL cholesterol

Question 15

Which of the following statements about dietary fat and obesity is supported by the study materials?

Accepted Answer

Total calorie intake, not fat alone, is the main contributor to obesity.

Question 16

Which of the following is a correct calculation for the percent of energy from fat in a diet containing 2,500 kcal and 100 g of fat?

Accepted Answer

$$\frac{100 	imes 9}{2500} 	imes 100 = 36\%$$

Question 17

Which of the following is a source of hidden dietary fat?

Accepted Answer

Muffins

Question 18

Which of the following statements about cholesterol is FALSE?

Accepted Answer

Most cholesterol in the body is obtained from the diet.

Question 19

Which of the following best explains why monounsaturated and polyunsaturated fatty acids are liquid at room temperature?

Accepted Answer

Their bent structure prevents tight packing.

Question 20

Which of the following dietary patterns would most likely increase the risk of atherosclerosis?

Accepted Answer

A diet high in trans fats and saturated fats

Lipids: Structure, Function, and Health Implications

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