Question 1

A compound composed of carbon,hydrogen,and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

Accepted Answer

A) diglyceride. 
B) triglyceride. 
C) phospholipid. 
D) monoglyceride. 
A) diglyceride. 
B) triglyceride. 
C) phospholipid. 
D) monoglyceride.

Question 2

As a percentage of daily energy intake,what is the recommended range for the essential fatty acids?

Accepted Answer

A) 2.5-5.5 
B) 5.6-11.2 
C) 12-19 
D) 20-35 
A) 2.5-5.5 
B) 5.6-11.2 
C) 12-19 
D) 20-35

Question 3

The easiest way to increase intake of oleic acid is to consume more

Accepted Answer

A) lard oil. 
B) corn oil. 
C) olive oil. 
D) safflower oil. 
A) lard oil. 
B) corn oil. 
C) olive oil. 
D) safflower oil.

Question 4

All of the following compounds may be synthesized from cholesterol EXCEPT

Accepted Answer

A) bile. 
B) glucose. 
C) vitamin D. 
D) sex hormones. 
A) bile. 
B) glucose. 
C) vitamin D. 
D) sex hormones.

Question 5

Which of the following is a good source of eicosapentaenoic acid?

Accepted Answer

A) Tuna 
B) Butter 
C) Salad oil 
D) Shortening 
A) Tuna 
B) Butter 
C) Salad oil 
D) Shortening

Question 6

What type of fatty acid is found in high amounts in olive oil?

Accepted Answer

A) Saturated 
B) Monounsaturated 
C) Polyunsaturated 
D) Partially hydrogenated 
A) Saturated 
B) Monounsaturated 
C) Polyunsaturated 
D) Partially hydrogenated

Question 7

What is the storage site of bile?

Accepted Answer

A) Liver 
B) Pancreas 
C) Gallbladder 
D) Intestinal epithelial cells 
A) Liver 
B) Pancreas 
C) Gallbladder 
D) Intestinal epithelial cells

Question 8

Your roommate Bob has just come back from the doctor,where he was subjected to a blood lipid profile analysis.The doctor recommended he make dietary changes because the cholesterol results put him at increased risk for cardiovascular disease.Which of the following results is consistent with the diagnosis?

Accepted Answer

A) Low LDL and high HDL 
B) Low HDL and high LDL 
C) Low DLD and high DHD 
D) Low LDH and low HDL 
A) Low LDL and high HDL 
B) Low HDL and high LDL 
C) Low DLD and high DHD 
D) Low LDH and low HDL

Question 9

When stored at room temperature in loosely capped containers,which of the following dietary lipids would turn rancid in the shortest time?

Accepted Answer

A) Lard 
B) Peanut oil 
C) Soybean oil 
D) Coconut oil 
A) Lard 
B) Peanut oil 
C) Soybean oil 
D) Coconut oil

Question 10

Which of the following is an omega-3 fat?

Accepted Answer

A) Acetic acid 
B) Palmitic acid 
C) Linoleic acid 
D) Docosahexaenoic acid 
A) Acetic acid 
B) Palmitic acid 
C) Linoleic acid 
D) Docosahexaenoic acid

Question 11

A major cause of rancidity of lipids in foods is exposure to

Accepted Answer

A) heat and oxygen. 
B) fluorescent lighting. 
C) freezer temperatures. 
D) enrichment additives. 
A) heat and oxygen. 
B) fluorescent lighting. 
C) freezer temperatures. 
D) enrichment additives.

Question 12

You and your friend John are planning a college graduation party and you want to include healthy snack alternatives.You select fruit,veggies,low-fat dips,low-fat cheeses,whole-wheat crackers,and low-fat potato chips.John says he has heard about the fat replacer olestra in the potato chips and asks you how it works.You reply that olestra

Accepted Answer

A) slows the pancreas's release of lipase enzyme. 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. 
C) contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules,which reduces the kcalorie content. 
A) slows the pancreas's release of lipase enzyme. 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. 
C) contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules,which reduces the kcalorie content.

Question 13

Which of the following foods provide(s)essential fatty acids?

Accepted Answer

A) Fish only 
B) Beef only 
C) Plants only 
D) Fish,beef,and plants 
A) Fish only 
B) Beef only 
C) Plants only 
D) Fish,beef,and plants

Question 14

All of the following statements are characteristics of lipid intake among U.S.adults EXCEPT

Accepted Answer

A) trans-fatty acid intake averages about 1 g per day. 
B) fat provides about 34% of total energy intake. 
C) cholesterol intake averages about 360 mg per day for men. 
D) saturated fat intake represents about one-third of total fat intake. 
A) trans-fatty acid intake averages about 1 g per day. 
B) fat provides about 34% of total energy intake. 
C) cholesterol intake averages about 360 mg per day for men. 
D) saturated fat intake represents about one-third of total fat intake.

Question 15

Which of the following is a feature of cholesterol?

Accepted Answer

A) Its Daily Value is 300 mg 
B) Its structure is similar to that of lecithin 
C) Most of the body's cholesterol is found circulating in the bloodstream 
D) The amount consumed in the diet usually exceeds the amount synthesized in the body 
A) Its Daily Value is 300 mg 
B) Its structure is similar to that of lecithin 
C) Most of the body's cholesterol is found circulating in the bloodstream 
D) The amount consumed in the diet usually exceeds the amount synthesized in the body

Question 16

Which of the following foods contains cholesterol?

Accepted Answer

A) Corn 
B) Olives 
C) Roasted turkey 
D) Roasted peanuts 
A) Corn 
B) Olives 
C) Roasted turkey 
D) Roasted peanuts

Question 17

According to the Dietary Guidelines,what should be the maximum total fat intake as a percentage of energy intake?

Accepted Answer

A) 10 
B) 20 
C) 35 
D) 50 
A) 10 
B) 20 
C) 35 
D) 50

Question 18

Which of the following is a characteristic of egg nutrition?

Accepted Answer

A) Eggs are high in both cholesterol and saturated fat 
B) High omega-3 fat eggs are now available by prescription only 
C) Although it is high in cholesterol,the egg is low in saturated fat 
D) Even in people with a healthy lipid profile,consumption of one egg/day is detrimental 
A) Eggs are high in both cholesterol and saturated fat 
B) High omega-3 fat eggs are now available by prescription only 
C) Although it is high in cholesterol,the egg is low in saturated fat 
D) Even in people with a healthy lipid profile,consumption of one egg/day is detrimental

Question 19

What is the simplest 18-carbon fatty acid?

Accepted Answer

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

Question 20

Among the following,which would be the least effective method to control blood cholesterol levels?

Accepted Answer

A) Control body weight 
B) Eat more insoluble fiber 
C) Consume less saturated fat 
D) Engage in physical activity 
A) Control body weight 
B) Eat more insoluble fiber 
C) Consume less saturated fat 
D) Engage in physical activity

A compound composed of carbon,hydrogen,and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

As a percentage of daily energy intake,what is the recommended range for the essential fatty acids?

The easiest way to increase intake of oleic acid is to consume more

All of the following compounds may be synthesized from cholesterol EXCEPT

Which of the following is a good source of eicosapentaenoic acid?

What type of fatty acid is found in high amounts in olive oil?

What is the storage site of bile?

When stored at room temperature in loosely capped containers,which of the following dietary lipids would turn rancid in the shortest time?

Which of the following is an omega-3 fat?

A major cause of rancidity of lipids in foods is exposure to

Which of the following foods provide(s)essential fatty acids?

All of the following statements are characteristics of lipid intake among U.S.adults EXCEPT

Which of the following is a feature of cholesterol?

Which of the following foods contains cholesterol?

According to the Dietary Guidelines,what should be the maximum total fat intake as a percentage of energy intake?

Which of the following is a characteristic of egg nutrition?

What is the simplest 18-carbon fatty acid?

Among the following,which would be the least effective method to control blood cholesterol levels?

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

A compound composed of carbon,hydrogen,and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

As a percentage of daily energy intake,what is the recommended range for the essential fatty acids?

The easiest way to increase intake of oleic acid is to consume more

All of the following compounds may be synthesized from cholesterol EXCEPT

Which of the following is a good source of eicosapentaenoic acid?

What type of fatty acid is found in high amounts in olive oil?

What is the storage site of bile?

When stored at room temperature in loosely capped containers,which of the following dietary lipids would turn rancid in the shortest time?

Which of the following is an omega-3 fat?

A major cause of rancidity of lipids in foods is exposure to

Which of the following foods provide(s)essential fatty acids?

All of the following statements are characteristics of lipid intake among U.S.adults EXCEPT

Which of the following is a feature of cholesterol?

Which of the following foods contains cholesterol?

According to the Dietary Guidelines,what should be the maximum total fat intake as a percentage of energy intake?

Which of the following is a characteristic of egg nutrition?

What is the simplest 18-carbon fatty acid?

Among the following,which would be the least effective method to control blood cholesterol levels?

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