Question 1

Triglycerides in food are said to have satiety value primarily because

Accepted Answer

A)  they are high in kilocalories. 
B)  they are readily stored in adipose tissue. 
C)  they provide bulk in foods. 
D)  they require bile to be digested. 
A)  they are high in kilocalories. 
B)  they are readily stored in adipose tissue. 
C)  they provide bulk in foods. 
D)  they require bile to be digested. A

Question 2

Which of the following is true about Olestra?

Accepted Answer

A)  It is not approved for use by the FDA. 
B)  It does provide kilocalories but not as many as fat provides. 
C)  It cannot be digested, therefore it leaves the body. 
D)  It cannot be used for frying. 
A)  It is not approved for use by the FDA. 
B)  It does provide kilocalories but not as many as fat provides. 
C)  It cannot be digested, therefore it leaves the body. 
D)  It cannot be used for frying. C

Question 3

All of the following are true of lecithin except

Accepted Answer

A)  it is a phospholipid. 
B)  the body synthesizes it. 
C)  it is consumed in the diet. 
D)  it has sterol-like functions. Phospholipids do not perform like sterols. 
A)  it is a phospholipid. 
B)  the body synthesizes it. 
C)  it is consumed in the diet. 
D)  it has sterol-like functions. Phospholipids do not perform like sterols. D

Question 4

______ are synthesized by the liver to transport fat to the rest of the body.

Accepted Answer

A)  Chylomicrons 
B)  Low-density lipoproteins 
C)  Very-low-density lipoproteins 
D)  High-density lipoproteins 
A)  Chylomicrons 
B)  Low-density lipoproteins 
C)  Very-low-density lipoproteins 
D)  High-density lipoproteins

Question 5

The main reason for hydrogenating fats is to

Accepted Answer

A)  improve taste. 
B)  change a liquid fat to a solid fat. 
C)  change a solid fat to a liquid fat. 
D)  improve food appearance. 
A)  improve taste. 
B)  change a liquid fat to a solid fat. 
C)  change a solid fat to a liquid fat. 
D)  improve food appearance.

Question 6

A saturated fatty acid contains

Accepted Answer

A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds. 
A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds.

Question 7

All of the following describe the characteristics of fat cells except

Accepted Answer

A)  the number of fat cells decreases when fat is lost from the body. 
B)  the storage capacity for fat depends on both fat cell number and fat cell size. 
C)  the number increases when storage capacity has reached its limit. 
D)  the body's ability to store fat is limitless. 
A)  the number of fat cells decreases when fat is lost from the body. 
B)  the storage capacity for fat depends on both fat cell number and fat cell size. 
C)  the number increases when storage capacity has reached its limit. 
D)  the body's ability to store fat is limitless.

Question 8

Which of the following is true about the use of medications that lower blood cholesterol levels?

Accepted Answer

A)  They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes. 
B)  They should be used by anyone with a high blood cholesterol level. 
C)  They have few side effects. 
D)  When one takes these, dietary changes are not necessary. 
A)  They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes. 
B)  They should be used by anyone with a high blood cholesterol level. 
C)  They have few side effects. 
D)  When one takes these, dietary changes are not necessary.

Question 9

What is the composition of the triglyceride form of fats?

Accepted Answer

A)  Fatty acids, glycerol, and sterols 
B)  Fatty acids, glycerol, and phosphorus 
C)  Fatty acids and glycerol 
D)  Fatty acids, glycerol, phosphorus, and sterols 
A)  Fatty acids, glycerol, and sterols 
B)  Fatty acids, glycerol, and phosphorus 
C)  Fatty acids and glycerol 
D)  Fatty acids, glycerol, phosphorus, and sterols

Question 10

All of the following are sources of cholesterol except

Accepted Answer

A)  butter. 
B)  whole milk. 
C)  turkey meat. 
D)  peanut butter. 
A)  butter. 
B)  whole milk. 
C)  turkey meat. 
D)  peanut butter.

Question 11

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

Accepted Answer

A)  linoleic acid. 
B)  diglyceride. 
C)  alpha-linolenic acid. 
D)  cholesterol. 
A)  linoleic acid. 
B)  diglyceride. 
C)  alpha-linolenic acid. 
D)  cholesterol.

Question 12

According to the Food and Nutrition Board, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalories per day?

Accepted Answer

A)  44 
B)  78 
C)  30 
D)  93 
A)  44 
B)  78 
C)  30 
D)  93

Question 13

Cholesterol is found in all of the following except

Accepted Answer

A)  corn oil. 
B)  cheddar cheese. 
C)  sirloin steak. 
D)  butter. 
A)  corn oil. 
B)  cheddar cheese. 
C)  sirloin steak. 
D)  butter.

Question 14

The major fat-digesting enzyme is

Accepted Answer

A)  salivary amylase. 
B)  pepsin. 
C)  chymotrypsin. 
D)  pancreatic lipase. 
A)  salivary amylase. 
B)  pepsin. 
C)  chymotrypsin. 
D)  pancreatic lipase.

Question 15

"Hidden" fat includes

Accepted Answer

A)  butter. 
B)  fat in crackers and other grain products. 
C)  fat around the edges of meats. 
D)  mayonnaise in potato salad. 
A)  butter. 
B)  fat in crackers and other grain products. 
C)  fat around the edges of meats. 
D)  mayonnaise in potato salad.

Question 16

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

Accepted Answer

A)  consume fish oil capsules daily. 
B)  eat 3 to 5 servings of vegetables daily. 
C)  take cod liver oil 3 times a week. 
D)  eat oily fish, such as salmon, 2 times a week. 
A)  consume fish oil capsules daily. 
B)  eat 3 to 5 servings of vegetables daily. 
C)  take cod liver oil 3 times a week. 
D)  eat oily fish, such as salmon, 2 times a week.

Question 17

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.

Accepted Answer

A)  fat replacers 
B)  emulsifiers 
C)  thickeners 
D)  homogenizers 
A)  fat replacers 
B)  emulsifiers 
C)  thickeners 
D)  homogenizers

Question 18

Which of the following does not describe a function of fat?

Accepted Answer

A)  Adds flavor to food 
B)  Carrier of fat-soluble vitamins 
C)  Best source of energy for the brain 
D)  Insulates and protects the body 
A)  Adds flavor to food 
B)  Carrier of fat-soluble vitamins 
C)  Best source of energy for the brain 
D)  Insulates and protects the body

Question 19

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

Accepted Answer

A)  liquid 
B)  solid 
C)  rancid 
D)  soft 
A)  liquid 
B)  solid 
C)  rancid 
D)  soft

Question 20

We need to consume only about 5% of our total calories per day from essential fatty acids. This corresponds to about _____________________ of plant oil each day.

Accepted Answer

A)  2 to 4 teaspoons 
B)  2 to 4 tablespoons 
C)  1/4 to 1/2 cup 
D)  3/4 to 1 cup 
A)  2 to 4 teaspoons 
B)  2 to 4 tablespoons 
C)  1/4 to 1/2 cup 
D)  3/4 to 1 cup

Triglycerides in food are said to have satiety value primarily because

Which of the following is true about Olestra?

All of the following are true of lecithin except

______ are synthesized by the liver to transport fat to the rest of the body.

The main reason for hydrogenating fats is to

A saturated fatty acid contains

All of the following describe the characteristics of fat cells except

Which of the following is true about the use of medications that lower blood cholesterol levels?

What is the composition of the triglyceride form of fats?

All of the following are sources of cholesterol except

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

According to the Food and Nutrition Board, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalories per day?

Cholesterol is found in all of the following except

The major fat-digesting enzyme is

"Hidden" fat includes

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.

Which of the following does not describe a function of fat?

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

We need to consume only about 5% of our total calories per day from essential fatty acids. This corresponds to about _____________________ of plant oil each day.

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Safety of Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

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Exam 5: Lipids

Triglycerides in food are said to have satiety value primarily because

Which of the following is true about Olestra?

All of the following are true of lecithin except

______ are synthesized by the liver to transport fat to the rest of the body.

The main reason for hydrogenating fats is to

A saturated fatty acid contains

All of the following describe the characteristics of fat cells except

Which of the following is true about the use of medications that lower blood cholesterol levels?

What is the composition of the triglyceride form of fats?

All of the following are sources of cholesterol except

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

According to the Food and Nutrition Board, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalories per day?

Cholesterol is found in all of the following except

The major fat-digesting enzyme is

"Hidden" fat includes

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.

Which of the following does not describe a function of fat?

If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.

We need to consume only about 5% of our total calories per day from essential fatty acids. This corresponds to about _____________________ of plant oil each day.

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Safety of Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters