101.Which of the following lipids is an essential nutrient?

a.lecithin

b.cholesterol

c.stearic acid

d.linoleic acid

102.Which of the following is a function of fat?

a.provides the essential amino acids linoleic acid and linolenic acid

b.serves as a carrier of B-vitamins in the blood

c.serves as an essential constituent of cell membranes

d.supplies up to 25 percent of the body’s energy needs during rest

103.Which of the following fatty acids is used by the body to synthesize arachidonic acid?

a.oleic acid

b.linoleic acid

c.palmitic acid

d.linolenic acid

104.Which of the following is an omega-3 fat?

a.arachidonic acid

b.palmitic acid

c.linoleic acid

d.docosahexaenoic acid

105.Which of the following units are the building blocks in the body’s synthesis and elongation of fatty acids?

a.1-carbon fragments

b.2-carbon fragments

c.4-carbon fragments

d.7-carbon fragments

106.What is the immediate precursor for the eicosanoids?

a.glucose

b.hormones

c.fatty acids

d.cholesterol

107.Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of which of the following?

a.certain adipokines

b.certain eicosanoids

c.certain saturated fatty acids

d.certain unsaturated fatty acids

108.Which of the following foods provide(s) essential fatty acids?

a.fish only

b.beef only

c.plants only

d.fish, beef, and plants

109.What are the precursors for synthesis of the eicosanoids?

a.long-chain saturated fatty acids

b.short-chain fatty acids

c.medium-chain saturated fatty acids

d.long-chain polyunsaturated fatty acids

110.When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?

a.oleic acid

b.stearic acid

c.arachidonic acid

d.eicosapentaenoic acid