Practice: Lipids

NFSC 303 - McCafferty

1.  How many kcals are supplied by 52 grams of fat? 468 kcals

2.  Using the food exchange lists, how many grams of fat are provided by one cup of whole milk, 3 oz. chicken breast (no skin), and a half-cup of steamed broccoli?

I’d say around 11, depending on how you count the chicken (0-1g/oz).

3.  What percent of kcals are provided by fat if one consumes a total of 78 grams of fat and 2000 kcals?

35%

4.  A triglyceride is composed of: glycerol and 3 FA’s

5.  A saturated fatty acid has how many double bonds? 0

6.  Trans fatty acids increase the risk of heart disease by:

  1. raising blood pressure

b.  raising blood cholesterol levels

  1. raising blood glucose levels

7.  Name two good sources of omega-3 fatty acids. Fish and flax

8.  What are the primary sources of saturated fat in the American diet?

Animal fats and tropical oils (palm and coconut)

9.  What are the primary sources of monounsaturated fats in the American diet?

Olive oil, canola oil, peanut oil

10.  ___Olestra______is a fat substitute used in some potato chips. It may cause GI problems in some people.

11.  The lipid that has the dual nature of being hydrophilic and hydrophobic is: phospholipid

12.  A chylomicron is a lipoprotein made in the:

  1. liver d. muscle
  2. kidney e. brain

c.  intestine

13.  Peanut butter is high in both fat and cholesterol. True or false? Only animal products contain cholesterol.

14.  Vitamin D is made from the lipid ___cholesterol______.

15.  _____bile______is the compound that is required for the emulsification of dietary triglycerides so they can be fully digested.

16.  The enzyme that digests the bulk of dietary TG’s in the small intestine is:

  1. lingual lipase d. intestinal lipase
  2. gastric lipase e. esophageal lipase

c.  pancreatic lipase

17.  Chylomicrons are not present in the blood 6 to 12 hours after eating due to the action of:

  1. Lipoprotein lipase d. lipolysis
  2. Intestinal lipase e. fatty acid oxidation
  3. Hormone sensitive lipase

18.  Which of the following pairs of oils are rich in monounsaturated fatty acids (MUFA’s)?

  1. Soybean and cottonseed oil
  2. Olive and safflower oil

c.  Canola and olive oil

  1. Peanut and corn oil

19.  A cooking tip that could help reduce total fat intake is to:

  1. Use a vegetable spray instead of oil
  2. Use margarine instead of butter
  3. Use reduced fat sour cream instead of full-fat sour cream
  4. All of these

e.  A and C

20.  What is the Dietary Guideline for fat? 20-35% of kcals __ Saturated fat?__10% or less. Draw the metabolism of a triglyceride molecule below. What component can make glucose? __glycerol______Are fatty acids a better source of endogenous glucose or a better source of ATP? ___ATP______

(Be sure you understand these questions!)