Question 1

Which of the following is known as a tropical oil?

Accepted Answer

A) Coconut oil 
B) Flaxseed oil 
C) Safflower oil 
D) Conjugated linoleic acid 
A) Coconut oil 
B) Flaxseed oil 
C) Safflower oil 
D) Conjugated linoleic acid

Question 2

A meal providing 1200 kcalories contains 10 g of saturated fats,14 g of monounsaturated fats,and 20 g of polyunsaturated fats.What is the percentage of energy supplied by the lipids?

Accepted Answer

A) 22 
B) 33 
C) 44 
D) 55 
A) 22 
B) 33 
C) 44 
D) 55

Question 3

All of the following are rich sources of polyunsaturated fatty acids EXCEPT

Accepted Answer

A) palm oil. 
B) fish oils. 
C) soybean oil. 
D) safflower oil. 
A) palm oil. 
B) fish oils. 
C) soybean oil. 
D) safflower oil.

Question 4

After a meal,most of the fat that eventually empties into the blood is in the form of particles known as

Accepted Answer

A) micelles. 
B) chylomicrons. 
C) low-density lipoproteins. 
D) very-low-density lipoproteins. 
A) micelles. 
B) chylomicrons. 
C) low-density lipoproteins. 
D) very-low-density lipoproteins.

Question 5

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following EXCEPT

Accepted Answer

A) poor wound healing. 
B) higher LDL cholesterol. 
C) suppressed immune function. 
D) inflammation of the pancreas. 
A) poor wound healing. 
B) higher LDL cholesterol. 
C) suppressed immune function. 
D) inflammation of the pancreas.

Question 6

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Accepted Answer

A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine 
A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine

Question 7

Which of the following is NOT a feature of dairy products consumption?

Accepted Answer

A) Fat-free milk contains no cholesterol 
B) Yogurt is known to lower blood cholesterol 
C) Fermented milk products raise the bacterial population in the colon 
D) Fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk 
A) Fat-free milk contains no cholesterol 
B) Yogurt is known to lower blood cholesterol 
C) Fermented milk products raise the bacterial population in the colon 
D) Fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk

Question 8

What term may be used to describe a substance that is hydrophobic?

Accepted Answer

A) Lipophilic 
B) Lipophobic 
C) Glycerophilic 
D) Glycerophobic 
A) Lipophilic 
B) Lipophobic 
C) Glycerophilic 
D) Glycerophobic

Question 9

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Accepted Answer

A) Liver 
B) Adipose 
C) Arterial walls 
D) Skeletal muscle 
A) Liver 
B) Adipose 
C) Arterial walls 
D) Skeletal muscle

Question 10

The optimal omega-6 : omega-3 fat ratio

Accepted Answer

A) has not been established by research. 
B) falls within the range of 4:1 to 10:1. 
C) has been proven to improve heart health. 
D) has not been studied in humans. 
A) has not been established by research. 
B) falls within the range of 4:1 to 10:1. 
C) has been proven to improve heart health. 
D) has not been studied in humans.

Question 11

For most adults,what is the recommended minimum amount of fat that should be consumed,as a percentage of total energy intake?

Accepted Answer

A) 5 
B) 15 
C) 20 
D) 35 
A) 5 
B) 15 
C) 20 
D) 35

Question 12

Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

Accepted Answer

A) Butter 
B) Canola oil 
C) Coconut oil 
D) Stick margarine 
A) Butter 
B) Canola oil 
C) Coconut oil 
D) Stick margarine

Question 13

Which of the following is a feature of cholesterol?

Accepted Answer

A) Only about 10% of the body's total cholesterol is extracellular 
B) "Bad" cholesterol is a form of cholesterol found in plant foods 
C) "Good" cholesterol is a form of cholesterol found in plant foods 
D) Exogenous cholesterol absorption is reduced by lecithin supplements 
A) Only about 10% of the body's total cholesterol is extracellular 
B) "Bad" cholesterol is a form of cholesterol found in plant foods 
C) "Good" cholesterol is a form of cholesterol found in plant foods 
D) Exogenous cholesterol absorption is reduced by lecithin supplements

Question 14

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

Accepted Answer

A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans 
A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans

Question 15

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

Accepted Answer

A) Adds flavor to food 
B) Serves as a carrier of fat-soluble vitamins 
C) Is an essential constituent of body tissues 
D) Supplies up to 25% of the body's energy needs during rest 
A) Adds flavor to food 
B) Serves as a carrier of fat-soluble vitamins 
C) Is an essential constituent of body tissues 
D) Supplies up to 25% of the body's energy needs during rest

Question 16

Lipids that are liquid at room temperature are known as

Accepted Answer

A) oils. 
B) fats. 
C) omegas. 
D) glycerols. 
A) oils. 
B) fats. 
C) omegas. 
D) glycerols.

Question 17

Which of the following is NOT a feature of the bile acids?

Accepted Answer

A) Stored in the gallbladder 
B) Synthesized from cholesterol 
C) Manufactured by the gallbladder 
D) Released into the small intestine whenever fat is present 
A) Stored in the gallbladder 
B) Synthesized from cholesterol 
C) Manufactured by the gallbladder 
D) Released into the small intestine whenever fat is present

Question 18

Which of the following is descriptive of fatty acid configuration?

Accepted Answer

A) A cis-fatty acid has an extended,linear formation 
B) A trans-fatty acid has a folded,U-shape formation 
C) Trans-fatty acids are made only from polyunsaturated fats 
D) Naturally occurring trans-fatty acids are found in dairy products 
A) A cis-fatty acid has an extended,linear formation 
B) A trans-fatty acid has a folded,U-shape formation 
C) Trans-fatty acids are made only from polyunsaturated fats 
D) Naturally occurring trans-fatty acids are found in dairy products

Question 19

Which one of the following compounds is missing 4 or more hydrogen atoms?

Accepted Answer

A) Monounsaturated fatty acid 
B) Polyunsaturated fatty acid 
C) Long-chain saturated fatty acid 
D) Short-chain saturated fatty acid 
A) Monounsaturated fatty acid 
B) Polyunsaturated fatty acid 
C) Long-chain saturated fatty acid 
D) Short-chain saturated fatty acid

Question 20

Which of the following is used by the body to synthesize arachidonic acid?

Accepted Answer

A) Oleic acid 
B) Linoleic acid 
C) Palmitic acid 
D) Linolenic acid 
A) Oleic acid 
B) Linoleic acid 
C) Palmitic acid 
D) Linolenic acid

Which of the following is known as a tropical oil?

A meal providing 1200 kcalories contains 10 g of saturated fats,14 g of monounsaturated fats,and 20 g of polyunsaturated fats.What is the percentage of energy supplied by the lipids?

All of the following are rich sources of polyunsaturated fatty acids EXCEPT

After a meal,most of the fat that eventually empties into the blood is in the form of particles known as

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following EXCEPT

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Which of the following is NOT a feature of dairy products consumption?

What term may be used to describe a substance that is hydrophobic?

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

The optimal omega-6 : omega-3 fat ratio

For most adults,what is the recommended minimum amount of fat that should be consumed,as a percentage of total energy intake?

Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

Which of the following is a feature of cholesterol?

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

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

Lipids that are liquid at room temperature are known as

Which of the following is NOT a feature of the bile acids?

Which of the following is descriptive of fatty acid configuration?

Which one of the following compounds is missing 4 or more hydrogen atoms?

Which of the following is used by the body to synthesize arachidonic acid?

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 known as a tropical oil?

A meal providing 1200 kcalories contains 10 g of saturated fats,14 g of monounsaturated fats,and 20 g of polyunsaturated fats.What is the percentage of energy supplied by the lipids?

All of the following are rich sources of polyunsaturated fatty acids EXCEPT

After a meal,most of the fat that eventually empties into the blood is in the form of particles known as

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following EXCEPT

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Which of the following is NOT a feature of dairy products consumption?

What term may be used to describe a substance that is hydrophobic?

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

The optimal omega-6 : omega-3 fat ratio

For most adults,what is the recommended minimum amount of fat that should be consumed,as a percentage of total energy intake?

Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

Which of the following is a feature of cholesterol?

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

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

Lipids that are liquid at room temperature are known as

Which of the following is NOT a feature of the bile acids?

Which of the following is descriptive of fatty acid configuration?

Which one of the following compounds is missing 4 or more hydrogen atoms?

Which of the following is used by the body to synthesize arachidonic acid?

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