Multiple Choice

1. Which of the following is true of lipids?

A. Lipids are composed of carbon, hydrogen, oxygen, and nitrogen.

B. Lipids are not essential nutrients.

C. Lipids are freely soluble in water.

D. Lipids are hydrophobic.

2. Fatty acids

A. are organic.

B. contain a methyl and a carboxyl group.

C. are highest in energy density as compared to other energy nutrients.

D. have all of the above characteristics.

3. A fatty acid with 10 carbons belongs to which category?

A. short-chain fatty acids

B. medium-chain fatty acids

C. long-chain fatty acids

D. very long-chain fatty acids

4. Fatty acids vary in structure based on all of the following except

A. shape.

B. degree of saturation.

C. length of carbon chain.

D. presence or absence of hydrogen.

5. Oleic acid is an example of a

A. saturated fatty acid.

B. monounsaturated fatty acid.

C. polyunsaturated fatty acid.

D. trans fatty acid.

6. The two essential fatty acids are both

A. saturated fatty acids.

B. monounsaturated fatty acids.

C. polyunsaturated fatty acids.

D. trans fatty acids.

7. How can the problem of rancidity of fatty acids be overcome?

A. by limiting exposure to heat, light, and oxygen

B. by adding antioxidants

C. by the process of hydrogenation

D. by doing all of the above

8. Ninety-five percent of the lipids in foods and in our body belong to the category of

A. triglycerides.

B. phospholipids.

C. sterols.

D. lipoproteins.

9. How is cholesterol different from triglycerides and phospholipids?

A. It is synthesized in the body.

B. It does not have a glycerol backbone.

C. It is made of fatty acids.

D. It cannot be stored in the body.

10. High levels of triglycerides in the blood are associated with increased risk of

A. kidney disease.

B. osteoporosis.

C. heart disease.

D. gallbladder disease.