Question 1

Which of the following is a feature of fat intake and health?

Accepted Answer

A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol 
B) High intakes of fish oil lower bleeding time and improve diabetes and wound healing 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels 
D) Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels 
A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol 
B) High intakes of fish oil lower bleeding time and improve diabetes and wound healing 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels 
D) Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels A

Question 2

In the digestion of fats,emulsifiers function as

Accepted Answer

A) enzymes. 
B) hormones. 
C) detergents. 
D) chylomicrons. 
A) enzymes. 
B) hormones. 
C) detergents. 
D) chylomicrons. C

Question 3

Although eating fish supports heart health and fish provides many vitamins and minerals,it is notably poor in

Accepted Answer

A) iron. 
B) protein. 
C) unsaturated fats. 
D) omega-3 fatty acids. 
A) iron. 
B) protein. 
C) unsaturated fats. 
D) omega-3 fatty acids. A

Question 4

Which of the following is NOT a method used by food processors to stabilize the lipids in food products?

Accepted Answer

A) Refrigeration 
B) Hydrogenation 
C) Tightly sealed packaging 
D) Addition of oxidizing chemicals 
A) Refrigeration 
B) Hydrogenation 
C) Tightly sealed packaging 
D) Addition of oxidizing chemicals

Question 5

Which of the following is a feature of fat metabolism?

Accepted Answer

A) Cholesterol is stored primarily on the surface of veins 
B) High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells 
C) Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells 
D) Triglycerides in the blood must first be broken down to monoglycerides,fatty acids,and glycerol prior to uptake by the adipose cells 
A) Cholesterol is stored primarily on the surface of veins 
B) High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells 
C) Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells 
D) Triglycerides in the blood must first be broken down to monoglycerides,fatty acids,and glycerol prior to uptake by the adipose cells

Question 6

A triglyceride always contains 3

Accepted Answer

A) carbons. 
B) glycerols. 
C) fatty acids. 
D) double bonds. 
A) carbons. 
B) glycerols. 
C) fatty acids. 
D) double bonds.

Question 7

Which of the following fish is generally highest in mercury?

Accepted Answer

A) Shark 
B) Catfish 
C) Salmon 
D) Canned light tuna 
A) Shark 
B) Catfish 
C) Salmon 
D) Canned light tuna

Question 8

What is the approximate kcal content of one pound of body fat?

Accepted Answer

A) 1800 
B) 2500 
C) 3500 
D) 4100 
A) 1800 
B) 2500 
C) 3500 
D) 4100

Question 9

Which of the following is a property of dietary lipids?

Accepted Answer

A) Omega-3 fatty acids are always unsaturated 
B) Lipids that are solid at room temperature are classified as oils 
C) The fatty acids in triglycerides may be of chain length 2 to 25 carbons 
D) The most common fatty acid chain length in triglycerides is 10 carbons 
A) Omega-3 fatty acids are always unsaturated 
B) Lipids that are solid at room temperature are classified as oils 
C) The fatty acids in triglycerides may be of chain length 2 to 25 carbons 
D) The most common fatty acid chain length in triglycerides is 10 carbons

Question 10

An omega-3 fatty acid has its first double bond on the

Accepted Answer

A) third carbon from the acid end. 
B) first 3 carbons from the acid end. 
C) third carbon from the methyl end. 
D) first 3 carbons from the methyl end. 
A) third carbon from the acid end. 
B) first 3 carbons from the acid end. 
C) third carbon from the methyl end. 
D) first 3 carbons from the methyl end.

Question 11

Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S.diet?

Accepted Answer

A) High intakes of meat and low intakes of fish 
B) Low intakes of vegetable oils and high intakes of fish 
C) High intakes of beef fat and low intakes of vegetable oils 
D) Low intakes of beef fat and high intakes of vegetable oils 
A) High intakes of meat and low intakes of fish 
B) Low intakes of vegetable oils and high intakes of fish 
C) High intakes of beef fat and low intakes of vegetable oils 
D) Low intakes of beef fat and high intakes of vegetable oils

Question 12

Approximately how many milligrams of cholesterol are found in an egg?

Accepted Answer

A) 100 
B) 200 
C) 300 
D) 450 
A) 100 
B) 200 
C) 300 
D) 450

Question 13

All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid EXCEPT

Accepted Answer

A) tuna. 
B) salmon. 
C) human milk. 
D) soybean oil. 
A) tuna. 
B) salmon. 
C) human milk. 
D) soybean oil.

Question 14

In most nuts,what is the distribution of saturated and unsaturated fats,in order of highest to lowest amounts?

Accepted Answer

A) Monounsaturated,polyunsaturated,saturated 
B) Polyunsaturated,monounsaturated,saturated 
C) Polyunsaturated,saturated,monounsaturated 
D) Saturated,monounsaturated,polyunsaturated 
A) Monounsaturated,polyunsaturated,saturated 
B) Polyunsaturated,monounsaturated,saturated 
C) Polyunsaturated,saturated,monounsaturated 
D) Saturated,monounsaturated,polyunsaturated

Question 15

Which of the following describes a recognized relationship between dietary fat and cancer?

Accepted Answer

A) Fat from milk does not increase risk for cancer 
B) Dietary fat initiates rather than promotes cancer formation 
C) High intakes of omega-3 fatty acids promote cancer development in animals 
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease 
A) Fat from milk does not increase risk for cancer 
B) Dietary fat initiates rather than promotes cancer formation 
C) High intakes of omega-3 fatty acids promote cancer development in animals 
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease

Question 16

A person wishing to increase consumption of polyunsaturated fats should choose

Accepted Answer

A) coconut oil. 
B) beef products. 
C) vegetable oils. 
D) dairy products. 
A) coconut oil. 
B) beef products. 
C) vegetable oils. 
D) dairy products.

Question 17

Which of the following is a good plant source of omega-3 lipids?

Accepted Answer

A) Flax seeds 
B) Safflower oil 
C) Sunflower seeds 
D) Corn oil margarine 
A) Flax seeds 
B) Safflower oil 
C) Sunflower seeds 
D) Corn oil margarine

Question 18

Major sources of cholesterol include all of the following EXCEPT

Accepted Answer

A) Meat 
B) Shrimp 
C) Avocados 
D) Hamburger 
A) Meat 
B) Shrimp 
C) Avocados 
D) Hamburger

Question 19

What is the function of adipose cell hormone-sensitive lipase?

Accepted Answer

A) Hydrolyzes hormones involved in fat breakdown 
B) Synthesizes new adipose cells from simple fatty acids 
C) Hydrolyzes triglycerides to provide fatty acids for other cells 
D) Synthesizes long-chain fatty acids to provide precursors for other cells 
A) Hydrolyzes hormones involved in fat breakdown 
B) Synthesizes new adipose cells from simple fatty acids 
C) Hydrolyzes triglycerides to provide fatty acids for other cells 
D) Synthesizes long-chain fatty acids to provide precursors for other cells

Question 20

Which of the following is a feature of nut consumption and improved cardiovascular health?

Accepted Answer

A) The benefit is unrelated to the phytochemical content 
B) The benefit is unrelated to changes in LDL concentration 
C) The benefit is found only from ingestion of a few types of nuts 
D) The benefit may be related,in part,to the high content of monounsaturated fats and low content of saturated fats 
A) The benefit is unrelated to the phytochemical content 
B) The benefit is unrelated to changes in LDL concentration 
C) The benefit is found only from ingestion of a few types of nuts 
D) The benefit may be related,in part,to the high content of monounsaturated fats and low content of saturated fats

Which of the following is a feature of fat intake and health?

In the digestion of fats,emulsifiers function as

Although eating fish supports heart health and fish provides many vitamins and minerals,it is notably poor in

Which of the following is NOT a method used by food processors to stabilize the lipids in food products?

Which of the following is a feature of fat metabolism?

A triglyceride always contains 3

Which of the following fish is generally highest in mercury?

What is the approximate kcal content of one pound of body fat?

Which of the following is a property of dietary lipids?

An omega-3 fatty acid has its first double bond on the

Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S.diet?

Approximately how many milligrams of cholesterol are found in an egg?

All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid EXCEPT

In most nuts,what is the distribution of saturated and unsaturated fats,in order of highest to lowest amounts?

Which of the following describes a recognized relationship between dietary fat and cancer?

A person wishing to increase consumption of polyunsaturated fats should choose

Which of the following is a good plant source of omega-3 lipids?

Major sources of cholesterol include all of the following EXCEPT

What is the function of adipose cell hormone-sensitive lipase?

Which of the following is a feature of nut consumption and improved cardiovascular health?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 5: The Lipids: Triglycerides, phospholipids, and Sterols

Which of the following is a feature of fat intake and health?

In the digestion of fats,emulsifiers function as

Although eating fish supports heart health and fish provides many vitamins and minerals,it is notably poor in

Which of the following is NOT a method used by food processors to stabilize the lipids in food products?

Which of the following is a feature of fat metabolism?

A triglyceride always contains 3

Which of the following fish is generally highest in mercury?

What is the approximate kcal content of one pound of body fat?

Which of the following is a property of dietary lipids?

An omega-3 fatty acid has its first double bond on the

Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S.diet?

Approximately how many milligrams of cholesterol are found in an egg?

All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid EXCEPT

In most nuts,what is the distribution of saturated and unsaturated fats,in order of highest to lowest amounts?

Which of the following describes a recognized relationship between dietary fat and cancer?

A person wishing to increase consumption of polyunsaturated fats should choose

Which of the following is a good plant source of omega-3 lipids?

Major sources of cholesterol include all of the following EXCEPT

What is the function of adipose cell hormone-sensitive lipase?

Which of the following is a feature of nut consumption and improved cardiovascular health?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters