Question 1

Brown adipose tissue _____.

Accepted Answer

A) is activated by warm temperatures 
B) stores are unlimited in adult humans 
C) is more likely to be present in males 
D) has a high concentration of mitochondria 
E) stores are generally located in the abdomen 
A) is activated by warm temperatures 
B) stores are unlimited in adult humans 
C) is more likely to be present in males 
D) has a high concentration of mitochondria 
E) stores are generally located in the abdomen

Question 2

Regular intake of approximately 4 grams of trans fat daily places a person consuming 2,000 calories a day at increased risk of heart disease.

Accepted Answer

A) True 
 B)False

Question 3

Fats _____.

Accepted Answer

A) by themselves are full of flavor 
B) in the stomach and small intestine trigger a hungry feeling 
C) are absorbed over a short period of time 
D) are only found in very few cells in the body 
E) tend to stay in the stomach longer than carbohydrates or proteins 
A) by themselves are full of flavor 
B) in the stomach and small intestine trigger a hungry feeling 
C) are absorbed over a short period of time 
D) are only found in very few cells in the body 
E) tend to stay in the stomach longer than carbohydrates or proteins

Question 4

Fat molecules consist of carbon,hydrogen,oxygen,and nitrogen.

Accepted Answer

A) True 
 B)False

Question 5

Which food contains the most EPA and DHA in a 3-ounce serving?

Accepted Answer

A) anchovies 
B) lobster 
C) haddock 
D) trout 
E) whitefish 
A) anchovies 
B) lobster 
C) haddock 
D) trout 
E) whitefish

Question 6

B:Identify significant sources of each type of fat.
-​alpha-linolenic acid

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Question 7

Which food contains the least amount of cholesterol?

Accepted Answer

A) prime rib (3 oz) 
B) egg (1) 
C) ice cream (1 cup) 
D) skim milk (1 cup) 
E) lobster (3 oz) 
A) prime rib (3 oz) 
B) egg (1) 
C) ice cream (1 cup) 
D) skim milk (1 cup) 
E) lobster (3 oz)

Question 8

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
-Which item on Rachel's shopping list most likely contains trans fat and should be replaced or removed from her list?

Accepted Answer

A) eggs 
B) margarine 
C) bologna 
D) walnuts 
E) whole-grain bread 
A) eggs 
B) margarine 
C) bologna 
D) walnuts 
E) whole-grain bread

Question 9

Corn oil contains more saturated fat than corn oil margarine.

Accepted Answer

A) True 
 B)False

Question 10

B:Identify significant sources of each type of fat.
-trans fats​

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Question 11

A:Match each term with the appropriate definition.
-​adipocyte

Accepted Answer

A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation 
A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation

Question 12

Studies have recently found that low-fat diets are more effective for weight control than other diets that limit calorie intake.

Accepted Answer

A) True 
 B)False

Question 13

Diglycerides are the most common type of fat in body fat stores.

Accepted Answer

A) True 
 B)False

Question 14

A:Match each term with the appropriate definition.
-​unsaturated fats

Accepted Answer

A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation 
A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation

Question 15

Triglycerides consist of three glycerol units and one fatty acid.

Accepted Answer

A) True 
 B)False

Exam 18: Fats and Cholesterol in Health

Brown adipose tissue _____.

Regular intake of approximately 4 grams of trans fat daily places a person consuming 2,000 calories a day at increased risk of heart disease.

Fats _____.

Fat molecules consist of carbon,hydrogen,oxygen,and nitrogen.

Which food contains the most EPA and DHA in a 3-ounce serving?

B:Identify significant sources of each type of fat. -​alpha-linolenic acid

Which food contains the least amount of cholesterol?

Corn oil contains more saturated fat than corn oil margarine.

B:Identify significant sources of each type of fat. -trans fats​

A:Match each term with the appropriate definition. -​adipocyte

Studies have recently found that low-fat diets are more effective for weight control than other diets that limit calorie intake.

Diglycerides are the most common type of fat in body fat stores.

A:Match each term with the appropriate definition. -​unsaturated fats

Triglycerides consist of three glycerol units and one fatty acid.

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

B:Identify significant sources of each type of fat. -alpha-linolenic acid

B:Identify significant sources of each type of fat. -trans fats

A:Match each term with the appropriate definition. -adipocyte

A:Match each term with the appropriate definition. -unsaturated fats