Question 1

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 2

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

Question 3

Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

Accepted Answer

A) 0.5 
B) 1.0 
C) 2.0 
D) 5.0 
A) 0.5 
B) 1.0 
C) 2.0 
D) 5.0

Question 4

Which of the following is a feature of adipose cell lipoprotein lipase?

Accepted Answer

A) The enzyme's activity is reduced by high-fat diets 
B) The enzyme's activity is increased by signals from epinephrine and glucagon 
C) The enzyme works to promote uptake of circulating triglycerides into storage triglycerides 
D) The enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream 
A) The enzyme's activity is reduced by high-fat diets 
B) The enzyme's activity is increased by signals from epinephrine and glucagon 
C) The enzyme works to promote uptake of circulating triglycerides into storage triglycerides 
D) The enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream

Question 5

Sucrose polyester is another name for

Accepted Answer

A) BHA. 
B) DHA. 
C) olestra. 
D) trans fat. 
A) BHA. 
B) DHA. 
C) olestra. 
D) trans fat.

Question 6

Which of the following is a characteristic of cholesterol?

Accepted Answer

A) It is absorbed directly into the blood 
B) It is a precursor for bile and vitamin D synthesis 
C) It is not formed in the body when provided by the diet 
D) It is found in abundance in tropical fats such as palm oil 
A) It is absorbed directly into the blood 
B) It is a precursor for bile and vitamin D synthesis 
C) It is not formed in the body when provided by the diet 
D) It is found in abundance in tropical fats such as palm oil

Question 7

All of the following are features of dairy products consumption except

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

Characteristics of hydrogenated oils include all of the following except

Accepted Answer

A) they are stored in adipose tissue. 
B) they lower HDL and raise LDL cholesterol in the body. 
C) some of their fatty acids change shape from cis to trans. 
D) products containing them become rancid sooner, contributing to a shorter shelf life. 
A) they are stored in adipose tissue. 
B) they lower HDL and raise LDL cholesterol in the body. 
C) some of their fatty acids change shape from cis to trans. 
D) products containing them become rancid sooner, contributing to a shorter shelf life.

Question 9

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 10

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 11

In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?

Accepted Answer

A) Oxygen 
B) Carbon 
C) Glycerol 
D) Other hydrogens 
A) Oxygen 
B) Carbon 
C) Glycerol 
D) Other hydrogens

Question 12

Which of the following is a feature of phospholipids?

Accepted Answer

A) Resistant to digestion 
B) Soluble in both water and fat 
C) Highly susceptible to oxidation 
D) Found naturally only in animal foods 
A) Resistant to digestion 
B) Soluble in both water and fat 
C) Highly susceptible to oxidation 
D) Found naturally only in animal foods

Question 13

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 14

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 15

Surveys show that U.S.adults' average intake of fat as a percentage of total energy intake is

Accepted Answer

A) 20. 
B) 27. 
C) 34. 
D) 55. 
A) 20. 
B) 27. 
C) 34. 
D) 55.

Question 16

A low risk of cardiovascular disease correlates with high blood levels of

Accepted Answer

A) triglycerides. 
B) free fatty acids. 
C) high-density lipoproteins. 
D) very-low-density lipoproteins. 
A) triglycerides. 
B) free fatty acids. 
C) high-density lipoproteins. 
D) very-low-density lipoproteins.

Question 17

Which of the following is a characteristic of fish consumption?

Accepted Answer

A) Fish is a good source of iron 
B) Fatty fish contain the highest amounts of omega-3 fatty acids 
C) The minimum intake to gain any benefit is 3 servings per week 
D) Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats 
A) Fish is a good source of iron 
B) Fatty fish contain the highest amounts of omega-3 fatty acids 
C) The minimum intake to gain any benefit is 3 servings per week 
D) Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats

Question 18

Studies show that regular consumption of fatty fish leads to

Accepted Answer

A) lower blood pressure. 
B) higher blood cholesterol. 
C) greater tendency of the blood to clot. 
D) decreased storage of omega-3 fatty acids. 
A) lower blood pressure. 
B) higher blood cholesterol. 
C) greater tendency of the blood to clot. 
D) decreased storage of omega-3 fatty acids.

Question 19

Which of the following lipoproteins contains the highest percentage of cholesterol?

Accepted Answer

A) Chylomicron 
B) Low-density lipoprotein 
C) High-density lipoprotein 
D) Very-low-density lipoprotein 
A) Chylomicron 
B) Low-density lipoprotein 
C) High-density lipoprotein 
D) Very-low-density lipoprotein

Question 20

Which of the following lipids is an essential nutrient?

Accepted Answer

A) Lecithin 
B) Cholesterol 
C) Stearic acid 
D) Linoleic acid 
A) Lecithin 
B) Cholesterol 
C) Stearic acid 
D) Linoleic acid

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

Which of the following is a feature of cholesterol?

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

Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

Which of the following is a feature of adipose cell lipoprotein lipase?

Sucrose polyester is another name for

Which of the following is a characteristic of cholesterol?

All of the following are features of dairy products consumption except

Characteristics of hydrogenated oils include all of the following except

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

Major sources of cholesterol include all of the following except

In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?

Which of the following is a feature of phospholipids?

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

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

Surveys show that U.S.adults' average intake of fat as a percentage of total energy intake is

A low risk of cardiovascular disease correlates with high blood levels of

Which of the following is a characteristic of fish consumption?

Studies show that regular consumption of fatty fish leads to

Which of the following lipoproteins contains the highest percentage of cholesterol?

Which of the following lipids is an essential nutrient?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

Protein: Amino Acids

Metabolism: Transformations and Interactions

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

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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