FS: Lipids in Food Quiz

A nutritionist is designing a meal plan for a patient with high cholesterol. Which combination of fatty acids should be minimized to reduce the risk of cardiovascular disease, and what is the reasoning behind this choice?

• Increase saturated and trans fats because they raise HDL cholesterol.

• Minimize saturated and trans fats because they raise LDL cholesterol.

• Increase monounsaturated fats because they lower LDL cholesterol.

• Minimize polyunsaturated fats because they are unstable at high temperatures.

A food scientist is comparing the use of butter and olive oil in baking. Considering the types of fatty acids present, which would be a healthier choice for heart health, and why?

• Butter, because it contains more saturated fats that are stable at high temperatures.

• Olive oil, because it is high in monounsaturated fats that can lower LDL cholesterol.

• Butter, because it contains trans fats that increase HDL cholesterol.

• Olive oil, because it is high in trans fats that are beneficial for health.

A patient is advised to increase their intake of omega-3 fatty acids. Which food source should they prioritize, and what is the evidence supporting this recommendation?

• Red meat, because it is high in saturated fats.

• Fatty fish, because omega-3s are linked to reduced inflammation and heart disease risk.

• Butter, because it contains trans fats.

• White bread, because it is low in fat.

A chef wants to use a fat that remains solid at room temperature for a pastry recipe. Which type of fatty acid should they select, and what is the reasoning?

• Polyunsaturated fatty acids, because they are liquid at room temperature.

• Monounsaturated fatty acids, because they are always solid at room temperature.

• Saturated fatty acids, because their structure allows them to pack closely and remain solid.

• Omega-3 fatty acids, because they are solid at room temperature.

Tags

NGSS.MS-PS1-1

A student is analyzing the health effects of trans fats. Which statement best explains why trans fats are considered harmful, using scientific reasoning?

• Trans fats increase HDL cholesterol and reduce inflammation.

• Trans fats raise LDL cholesterol and lower HDL cholesterol, increasing heart disease risk.

• Trans fats are essential for brain development.

• Trans fats are easily metabolized and provide quick energy.

Given the process of hydrogenation in food manufacturing, what is the strategic reason for its use, and what is a major health consequence?

• It increases shelf life by creating trans fats, which are linked to heart disease.

• It decreases shelf life by creating saturated fats, which are healthy.

• It increases the vitamin content of oils.

• It makes oils more liquid at room temperature.

Tags

NGSS.HS-ETS1-3

A dietitian is planning a menu for athletes. Which type of lipid should be emphasized for sustained energy release, and what is the reasoning?

• Saturated fats, because they are quickly metabolized.

• Trans fats, because they are stored efficiently.

• Unsaturated fats, because they provide long-term energy and support cell function.

• Cholesterol, because it is the main energy source.

A person is following a low-fat diet but still experiences high cholesterol levels. Which metabolic process could explain this, and what evidence supports your reasoning?

• The body converts excess carbohydrates into saturated fats, raising cholesterol.

• The body cannot synthesize cholesterol from any source.

• Dietary fat is the only source of cholesterol in the body.

• The body excretes all excess carbohydrates.

A food manufacturer wants to market a new cooking oil as "heart healthy." Which evidence-based claim should they use, considering the fatty acid composition?

• High in saturated fats, which lower cholesterol.

• High in monounsaturated fats, which can reduce LDL cholesterol.

• Contains trans fats, which are essential for health.

• High in cholesterol, which is needed for cell membranes.

A student is comparing the roles of lipids in cooking. Which reasoning best explains why oils with high smoke points are preferred for frying?

• They contain more trans fats, which are stable at high temperatures.

• They resist breakdown and the formation of harmful compounds at high temperatures.

• They are always low in calories.

• They add more flavor due to their high saturated fat content.

Tags

NGSS.HS-PS3-4