B) A waxy, fat-like substance

Explanation: Cholesterol is described as a waxy, fat-like substance found in the cells of the body and in the foods we eat.

D) Amino acids

Explanation: The major dietary lipids include triglycerides, sterols (cholesterol and phytosterols), and phospholipids. Amino acids are not classified as dietary lipids.

C) In the intestines

Explanation: Chylomicrons are produced in the intestines, where they play a crucial role in transporting dietary triglycerides and cholesterol to various tissues.

C) To transport dietary triglycerides and cholesterol to various tissues

Explanation: The primary function of chylomicrons is to transport dietary triglycerides and cholesterol from the intestines to various tissues in the body.

B) As triglycerides within fat cells

Explanation: Excess calories are stored in the form of triglycerides within fat cells, making fat a highly efficient energy storage molecule.

C) It was not associated with higher risk of heart disease

Explanation: In studies of more than 80,000 female nurses, researchers found that consuming an egg a day was not associated with a higher risk of heart disease.

A) Margarine, breakfast cereal, milk

Explanation: Plant sterols can be found in fortified foods such as margarine, breakfast cereal, and milk, which are specifically enhanced to provide additional health benefits.

B) Room temperature

Explanation: Saturated fats are typically solid at room temperature, which is a distinguishing physical property.

B) Acting as a significant source of energy

Explanation: Fats are a significant source of energy, providing more energy per gram compared to carbohydrates or proteins.

B) Reduce absorption of dietary cholesterol

Explanation: Plant sterols help reduce the absorption of dietary cholesterol in the intestines, which is one of their primary health benefits.

B) Lower risk of heart disease

Explanation: Reduced LDL cholesterol levels can contribute to a lower risk of heart disease and related cardiovascular problems, which is a significant health benefit of plant sterols.

B) Transporting cholesterol from the liver to various tissues

Explanation: LDLs are responsible for transporting cholesterol from the liver to various tissues, including the arteries.

B) To transport newly synthesized triglycerides to tissues

Explanation: VLDLs are produced by the liver specifically to transport newly synthesized triglycerides to various tissues in the body.

B) It acts as insulation under the skin

Explanation: Adipose tissue acts as insulation under the skin, helping to regulate body temperature by providing insulation and preventing heat loss.

B) A, D, E, and K

Explanation: Fat aids in the absorption of fat-soluble vitamins A, D, E, and K from the digestive tract, which are essential for various bodily functions.

C) Liver

Explanation: HDLs transport excess cholesterol from tissues, including arteries, to the liver for excretion, which helps in maintaining healthy cholesterol levels.

B) Weak relationship

Explanation: Studies show a weak relationship between the amount of cholesterol a person consumes and their blood cholesterol levels.

C) They reduce LDL cholesterol levels

Explanation: Plant sterols can lead to lower levels of LDL (“bad”) cholesterol in the blood, which is beneficial for cardiovascular health.

C) Lipids

Explanation: Fats are also known as lipids, which are organic oily compounds that are insoluble in water.

C) Animal foods like eggs, meat, fish, and dairy products

Explanation: Cholesterol is found in animal foods such as eggs, meat, fish, and dairy products.

C) Reduced risk of heart disease

Explanation: High levels of HDL cholesterol are associated with a reduced risk of heart disease because HDLs help remove excess cholesterol from tissues and transport it to the liver for excretion.

C) Triglycerides

Explanation: Triglycerides are the most common type of lipid found in both the body and the diet, playing a crucial role in energy storage.

B) Cushioning and protecting vital organs

Explanation: Fat deposits cushion and protect vital organs from physical damage, providing a layer of protection against external impacts.

B) They have no double bonds between carbon atoms

Explanation: Saturated fatty acids are characterized by having no double bonds between carbon atoms, which differentiates them from unsaturated fatty acids.

C) Small intestine

Explanation: The majority of fat digestion occurs in the small intestine, where bile and pancreatic enzymes break down fats into fatty acids and glycerol.

C) Liver

Explanation: Cholesterol can be produced by the body, mainly in the liver.

D) It plays a crucial role in building cell membranes and producing hormones

Explanation: Cholesterol is essential for building cell membranes and producing hormones, and it can be found in animal foods and produced by the liver.

C) It helps in the formation of cell membranes

Explanation: Cholesterol is essential for the formation of cell membranes, production of certain hormones, and synthesis of vitamin D.

B) By hydrogenation of vegetable oils

Explanation: Artificial trans fats are produced through the hydrogenation of vegetable oils, a process that alters the chemical structure of the fats.

B) High blood cholesterol levels

Explanation: The discovery that high blood cholesterol levels were strongly associated with an increased risk for heart disease triggered warnings to avoid foods high in cholesterol.

D) Triglycerides, cholesterol, and proteins

Explanation: VLDLs consist of triglycerides, cholesterol, and proteins, which are essential for their function in lipid transport.

A) Phytosterols

Explanation: Plant sterols are also known as phytosterols, which are natural compounds found in plant cell membranes.

B) Steroid hormones

Explanation: Some hormones, such as steroid hormones (e.g., estrogen and testosterone), are derived from cholesterol and play essential roles in various physiological processes, including reproduction and metabolism.

D) They have no double bonds between carbon atoms

Explanation: Saturated fatty acids have no double bonds between carbon atoms, which makes them typically solid at room temperature.

C) Meat

Explanation: Saturated fats are commonly found in animal products such as meat, butter, and dairy.

B) Increased risk of heart disease

Explanation: Excessive consumption of saturated fats is associated with an increased risk of heart disease, highlighting the importance of moderating intake.

B) Lecithin

Explanation: Lecithin is a type of phospholipid, which is one of the major categories of dietary lipids.

B) They are absorbed into the bloodstream

Explanation: After fats are broken down into fatty acids and glycerol, they are absorbed into the bloodstream through the walls of the small intestine.

C) Improved blood flow

Explanation: High cholesterol levels lead to the hardening and narrowing of arteries, development of plaques, and increased risk of heart attacks, but they do not improve blood flow.

B) Three fatty acids and one glycerol

Explanation: A triglyceride consists of three fatty acid molecules bonded to a single glycerol molecule, forming its basic structure.

C) They become smaller and denser

Explanation: As VLDLs release triglycerides to cells, they become smaller and denser, reflecting their changing composition and function.

C) Cholesterol

Explanation: Plant sterols have a similar structure to cholesterol, which allows them to compete with cholesterol for absorption in the digestive system.

C) Increases LDL (“bad”) cholesterol

Explanation: Saturated fat is known to increase LDL (“bad”) cholesterol levels, which can contribute to the risk of heart disease.

C) It is important for cognitive function and brain health, especially omega-3 fatty acids

Explanation: Dietary fat, particularly omega-3 fatty acids, is crucial for cognitive function and brain health, supporting overall mental well-being.

C) Lower LDL (“bad”) cholesterol

Explanation: Plant sterols are effective in lowering LDL (“bad”) cholesterol levels, which can help reduce the risk of heart disease.

C) They help remove excess cholesterol from tissues

Explanation: HDLs are called 'good' cholesterol carriers because they help remove excess cholesterol from tissues, including arteries, and transport it to the liver for excretion.

B) Fruits, vegetables, nuts, seeds, and grains

Explanation: Plant sterols are naturally present in various plant-based foods, including fruits, vegetables, nuts, seeds, and grains.

C) Atherosclerosis and heart disease

Explanation: High levels of LDL cholesterol are linked to an increased risk of atherosclerosis and heart disease.

B) The largest and least dense lipoproteins

Explanation: Chylomicrons are described as the largest and least dense lipoproteins, distinguishing them from other types of lipoproteins in terms of size and density.

C) Lipase

Explanation: Lipase is the enzyme primarily responsible for breaking down fats into fatty acids and glycerol during digestion.

C) It emulsifies fats

Explanation: Bile emulsifies fats, breaking them down into smaller droplets, which increases the surface area for lipase to act on, facilitating fat digestion.

C) Lipase

Explanation: Lipase is the enzyme primarily responsible for breaking down fats into fatty acids and glycerol during digestion, aiding in their absorption.

B) Via the lymphatic system

Explanation: Absorbed fats are transported from the small intestine to the rest of the body via the lymphatic system, where they are eventually released into the bloodstream.

D) 13 g/day

Explanation: The adequate daily intake of linoleic acid for men is 13 grams per day, which is essential for maintaining healthy cell membranes and producing signaling molecules.

B) Two

Explanation: There are two essential fatty acids: linoleic acid (omega-6 fatty acid) and alpha-linolenic acid (omega-3 fatty acid).

C) Adipose tissue

Explanation: Triglycerides are primarily stored in adipose tissue, serving as a major form of stored energy in the body.

C) Stored fat

Explanation: During periods of prolonged exercise or fasting, the body relies on stored fat for energy production.

C) Increases LDL (“bad”) cholesterol and lowers HDL (“good”) cholesterol

Explanation: Trans fat is harmful as it increases LDL (“bad”) cholesterol and lowers HDL (“good”) cholesterol, increasing the risk of heart disease.

B) Removing excess cholesterol from tissues

Explanation: HDLs help remove excess cholesterol from tissues, including arteries, and transport it to the liver for excretion, which is why they are known as 'good' cholesterol carriers.

B) Small intestine

Explanation: The majority of fat absorption occurs in the small intestine, where bile and pancreatic enzymes break down fats into fatty acids and glycerol for absorption.

B) Increased risk of cardiovascular disease

Explanation: Trans fatty acids are associated with an increased risk of cardiovascular disease due to their negative impact on cholesterol levels and inflammation.

C) To the liver

Explanation: After releasing triglycerides to muscle and fat cells, chylomicrons transport the remaining cholesterol to the liver for further processing.

B) Coronary heart disease (CHD)

Explanation: Blockage of coronary arteries can lead to coronary heart disease (CHD), which includes serious conditions such as heart attacks and strokes.

B) To dissolve them in the bloodstream

Explanation: Fats and cholesterol cannot dissolve in the bloodstream on their own, so they are packaged with proteins to form lipoproteins, which allows them to be transported through the blood.

B) They increase the risk of atherosclerosis and heart disease

Explanation: LDLs are called 'bad' cholesterol carriers because high levels of LDL cholesterol are associated with an increased risk of atherosclerosis and heart disease.

C) Providing energy

Explanation: Cholesterol plays a crucial role in building cell membranes and producing hormones, but it is not primarily used for providing energy.

B) To store energy

Explanation: Triglycerides are the main form of stored energy in the body, providing a reserve of energy that can be used when needed.

D) Polyunsaturated fats

Explanation: Polyunsaturated fats include essential fatty acids (EFAs) like omega-3 and omega-6, which the body cannot synthesize and must be obtained through diet.

C) Liquid

Explanation: Unsaturated fats are usually liquid at room temperature, which is a key characteristic that distinguishes them from saturated fats.

B) It leads to the hardening and narrowing of arteries

Explanation: High cholesterol levels in the bloodstream contribute to the hardening and narrowing of arteries, a condition known as atherosclerosis, which is a major factor in heart disease.

B) They are linked to heart disease

Explanation: Artificial trans fats are considered extremely unhealthy because they are linked to heart disease, leading many countries to ban or limit their use in food production.

B) Increases HDL (“good”) cholesterol

Explanation: Unsaturated fat helps to increase HDL (“good”) cholesterol levels, which is beneficial for heart health.

C) They have one or more double bonds between carbon atoms

Explanation: Unsaturated fats are defined by the presence of one or more double bonds between carbon atoms, which differentiates them from saturated fats.

B) Sterol

Explanation: Cholesterol is a type of sterol, which is one of the major categories of dietary lipids.

B) Insoluble in water

Explanation: Lipids are organic oily compounds that are insoluble in water, distinguishing them from other macronutrients.

C) Liver

Explanation: The liver produces bile, which is stored in the gallbladder and released into the small intestine to aid in the digestion of fats.

B) In some animal products

Explanation: Trans fatty acids naturally occur in some animal products, although they are more commonly found in artificially produced forms.

B) <10%

Explanation: The recommended maximum intake of saturated and trans fats is less than 10% of energy intake to reduce the risk of cardiovascular diseases.

B) Alpha-linolenic acid

Explanation: Alpha-linolenic acid is an omega-3 fatty acid, one of the two essential fatty acids that must be obtained through the diet.

B) They have one double bond

Explanation: Monounsaturated fats are characterized by having one double bond in their molecular structure.

C) Flaxseeds, walnuts, fish, canola oil

Explanation: Polyunsaturated fats, which have two or more double bonds, are commonly found in flaxseeds, walnuts, fish, and canola oil.

C) Triglycerides

Explanation: Chylomicrons release triglycerides to muscle and fat cells, providing these tissues with essential energy sources.

B) Fatty acids and glycerol

Explanation: The end products of fat digestion are fatty acids and glycerol, which are absorbed by the small intestine and transported to the bloodstream.

B) 20-35%

Explanation: The recommended total fat intake is 20-35% of energy intake, which helps maintain a balanced diet while providing essential fatty acids and energy.

C) Olive oil

Explanation: Replacing foods containing saturated and trans fats with those that contain polyunsaturated and monounsaturated fats, such as olive oil, is recommended for a healthier diet.

C) It emulsifies fats

Explanation: Bile emulsifies fats, breaking them down into smaller droplets, which increases the surface area for pancreatic enzymes to act upon, facilitating fat absorption.

C) They reduce the risk of heart disease

Explanation: Unsaturated fats are considered healthier because they help reduce the risk of heart disease, unlike saturated fats which can increase this risk.

B) Processed and fried foods

Explanation: Artificial trans fats are commonly found in many processed and fried foods, such as baked goods and fast food.

B) 0.8 g/day

Explanation: The adequate daily intake of alpha-linoleic acid for women is 0.8 grams per day, which is important for heart health and reducing inflammation.

B) Unsaturated fats with a trans configuration

Explanation: Trans fatty acids are unsaturated fats that have a trans configuration, which differentiates them from other types of fats.

B) Development of plaques that restrict blood flow

Explanation: The accumulation of fat within the arterial wall leads to the development of plaques, which restrict blood flow and can result in serious cardiovascular conditions.

B) Linoleic acid

Explanation: Linoleic acid is an omega-6 fatty acid, one of the two essential fatty acids that must be obtained through the diet.

C) By their density and composition

Explanation: Lipoproteins are classified into different types based on their density and composition, which determines their specific roles in lipid transport and metabolism.

B) LDL particles form deposits in the walls of the arteries

Explanation: High levels of LDL (low-density lipoprotein) in the bloodstream lead to the formation of deposits in the arterial walls, contributing to the development of plaques and atherosclerosis.

B) Types of polyunsaturated fats

Explanation: Essential fatty acids (EFAs) are types of polyunsaturated fats that the human body cannot produce on its own, making it necessary to obtain them through the diet.

C) Cholesterol esters and triglycerides

Explanation: The core of lipoproteins primarily consists of cholesterol esters and triglycerides, which are the main lipids transported by these particles.

C) The body cannot produce them on its own

Explanation: EFAs are important because the human body cannot produce them on its own, making it essential to obtain them through the diet.

C) Proteins, phospholipids, and free cholesterol

Explanation: The core of lipoproteins is surrounded by a shell made of proteins, phospholipids, and free cholesterol, which helps stabilize the lipoprotein structure and allows it to function in the bloodstream.