Question 1

The most important property of phospholipids that makes them valuable both in foods and in the body is that they

Accepted Answer

A)  carry fat-soluble vitamins. 
B)  are useful as low-energy fat substitutes. 
C)  are soluble in water and fat at the same time. 
D)  function as natural antioxidants. 
A)  carry fat-soluble vitamins. 
B)  are useful as low-energy fat substitutes. 
C)  are soluble in water and fat at the same time. 
D)  function as natural antioxidants. C

Question 2

Of the following,the food that would provide the most energy per ounce is

Accepted Answer

A)  butter. 
B)  tuna. 
C)  pasta. 
D)  hard candy. 
A)  butter. 
B)  tuna. 
C)  pasta. 
D)  hard candy. A

Question 3

Overall energy intake can be greatly affected by relatively small changes in intake of

Accepted Answer

A)  protein. 
B)  carbohydrate. 
C)  fat. 
D)  alcohol. 
A)  protein. 
B)  carbohydrate. 
C)  fat. 
D)  alcohol. C

Question 4

Jacob usually eats a sandwich with salami,mayonnaise,lettuce,and tomato on wheat bread for lunch.What change would be most helpful in decreasing his risk of cardiovascular disease?

Accepted Answer

A)  Add sprouts instead of tomato. 
B)  Switch to whole-wheat bread. 
C)  Omit the mayonnaise. 
D)  Replace the salami with turkey. 
A)  Add sprouts instead of tomato. 
B)  Switch to whole-wheat bread. 
C)  Omit the mayonnaise. 
D)  Replace the salami with turkey.

Question 5

If a food that is usually made with hydrogenated oil is made with vegetable oil instead,one potential concern is that the

Accepted Answer

A)  flavor will be significantly different. 
B)  food will feel oily to the touch. 
C)  food will contribute more to cardiovascular risk. 
D)  food will have a shorter shelf life. 
A)  flavor will be significantly different. 
B)  food will feel oily to the touch. 
C)  food will contribute more to cardiovascular risk. 
D)  food will have a shorter shelf life.

Question 6

An example of emulsification is

Accepted Answer

A)  chewing of food in the mouth. 
B)  use of egg yolk to make mayonnaise. 
C)  commercial hydrogenation of liquid oils. 
D)  digestion of fat in the small intestine. 
A)  chewing of food in the mouth. 
B)  use of egg yolk to make mayonnaise. 
C)  commercial hydrogenation of liquid oils. 
D)  digestion of fat in the small intestine.

Question 7

For someone with coronary heart disease,what would be the most helpful piece of information on a food label?

Accepted Answer

A)  Total calories per serving 
B)  Milligrams of cholesterol per serving 
C)  Grams of saturated fat per serving 
D)  Grams of total fat per serving 
A)  Total calories per serving 
B)  Milligrams of cholesterol per serving 
C)  Grams of saturated fat per serving 
D)  Grams of total fat per serving

Question 8

If a person did not produce bile,

Accepted Answer

A)  fats would pass through the intestines undigested. 
B)  fats would be digested and absorbed too quickly. 
C)  fat digestion may occur more slowly. 
D)  digestion of fat would be unaffected. 
A)  fats would pass through the intestines undigested. 
B)  fats would be digested and absorbed too quickly. 
C)  fat digestion may occur more slowly. 
D)  digestion of fat would be unaffected.

Question 9

To decrease intake of saturated fatty acids and increase intake of polyunsaturated fatty acid,one dietary change would be from using _____ to using _____ oil.

Accepted Answer

A)  shortening;coconut 
B)  margarine;olive 
C)  soybean oil;canola 
D)  butter;sunflower 
A)  shortening;coconut 
B)  margarine;olive 
C)  soybean oil;canola 
D)  butter;sunflower

Question 10

Sources of invisible fat include

Accepted Answer

A)  pastries and pies. 
B)  bacon and chicken with skin. 
C)  butter and sour cream. 
D)  oil and vinegar salad dressing. 
A)  pastries and pies. 
B)  bacon and chicken with skin. 
C)  butter and sour cream. 
D)  oil and vinegar salad dressing.

Question 11

Of the following fats,the one that is most likely to be liquid is

Accepted Answer

A)  milk fat. 
B)  beef drippings. 
C)  coconut oil. 
D)  peanut oil. 
A)  milk fat. 
B)  beef drippings. 
C)  coconut oil. 
D)  peanut oil.

Question 12

The client most likely to benefit from use of medium-chain triglycerides is one who

Accepted Answer

A)  has essential fatty acid deficiency. 
B)  has malabsorption because of removal of part of the small intestine. 
C)  needs to gain weight after surgery and chemotherapy to treat bowel cancer. 
D)  has high levels of both serum total cholesterol and low-density lipoprotein cholesterol. 
A)  has essential fatty acid deficiency. 
B)  has malabsorption because of removal of part of the small intestine. 
C)  needs to gain weight after surgery and chemotherapy to treat bowel cancer. 
D)  has high levels of both serum total cholesterol and low-density lipoprotein cholesterol.

Question 13

The number of kilocalories provided by 23 g of fat is

Accepted Answer

A)  92. 
B)  161. 
C)  207. 
D)  230. 
A)  92. 
B)  161. 
C)  207. 
D)  230.

Question 14

A client grew up on a farm and learned to prepare foods with butter and lard produced by the farm animals.She is now in her 60s and has just learned that she has coronary artery disease.To best meet her physical needs,as well as psychological needs,the health practitioner should

Accepted Answer

A)  suggest that she adopt a low-fat vegetarian dietary pattern. 
B)  ask how she usually prepares foods and suggest ways to reduce the use of animal fat. 
C)  advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil. 
D)  advise her to avoid adding fat to foods and eat only very lean poultry and fish. 
A)  suggest that she adopt a low-fat vegetarian dietary pattern. 
B)  ask how she usually prepares foods and suggest ways to reduce the use of animal fat. 
C)  advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil. 
D)  advise her to avoid adding fat to foods and eat only very lean poultry and fish.

Question 15

If dietary analysis shows that fat provides 31% of an individual's energy intake,their fat intake would be

Accepted Answer

A)  considered below the recommended range. 
B)  considered within the recommended range. 
C)  considered above the recommended range. 
D)  generally recognized as safe. 
A)  considered below the recommended range. 
B)  considered within the recommended range. 
C)  considered above the recommended range. 
D)  generally recognized as safe.

Question 16

If a salad dressing is made with olive oil,it would contain mostly _____ fatty acids.

Accepted Answer

A)  trans 
B)  saturated 
C)  polyunsaturated 
D)  monounsaturated 
A)  trans 
B)  saturated 
C)  polyunsaturated 
D)  monounsaturated

Question 17

If a client wants to lose 1 lb of body fat each week,he or she would need to make sure that the daily calorie intake was lower than the daily energy needs by _____ kcal/day.

Accepted Answer

A)  350 
B)  500 
C)  900 
D)  3500 
A)  350 
B)  500 
C)  900 
D)  3500

Question 18

A client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea.You may want to find out whether he or she has

Accepted Answer

A)  eaten foods made with the fat substitute carrageenan. 
B)  eaten foods made with the fat substitute olestra. 
C)  greatly increased intake of fish and seafood. 
D)  developed essential fatty acid deficiency. 
A)  eaten foods made with the fat substitute carrageenan. 
B)  eaten foods made with the fat substitute olestra. 
C)  greatly increased intake of fish and seafood. 
D)  developed essential fatty acid deficiency.

Question 19

High levels of low-density lipoprotein cholesterol (LDLc)are associated with an increased risk of

Accepted Answer

A)  diabetes mellitus. 
B)  high levels of high-density lipoprotein cholesterol (HDLc). 
C)  coronary artery disease. 
D)  high blood pressure and stroke. 
A)  diabetes mellitus. 
B)  high levels of high-density lipoprotein cholesterol (HDLc). 
C)  coronary artery disease. 
D)  high blood pressure and stroke.

Question 20

A healthy daily fat intake for someone who eats 3000 kcal per day is _____g.

Accepted Answer

A)  100 
B)  33 to 83 
C)  67 to 117 
D)  600 to 1050 
A)  100 
B)  33 to 83 
C)  67 to 117 
D)  600 to 1050

The most important property of phospholipids that makes them valuable both in foods and in the body is that they

Of the following,the food that would provide the most energy per ounce is

Overall energy intake can be greatly affected by relatively small changes in intake of

Jacob usually eats a sandwich with salami,mayonnaise,lettuce,and tomato on wheat bread for lunch.What change would be most helpful in decreasing his risk of cardiovascular disease?

If a food that is usually made with hydrogenated oil is made with vegetable oil instead,one potential concern is that the

An example of emulsification is

For someone with coronary heart disease,what would be the most helpful piece of information on a food label?

If a person did not produce bile,

To decrease intake of saturated fatty acids and increase intake of polyunsaturated fatty acid,one dietary change would be from using _ to using _ oil.

Sources of invisible fat include

Of the following fats,the one that is most likely to be liquid is

The client most likely to benefit from use of medium-chain triglycerides is one who

The number of kilocalories provided by 23 g of fat is

A client grew up on a farm and learned to prepare foods with butter and lard produced by the farm animals.She is now in her 60s and has just learned that she has coronary artery disease.To best meet her physical needs,as well as psychological needs,the health practitioner should

If dietary analysis shows that fat provides 31% of an individual's energy intake,their fat intake would be

If a salad dressing is made with olive oil,it would contain mostly _____ fatty acids.

If a client wants to lose 1 lb of body fat each week,he or she would need to make sure that the daily calorie intake was lower than the daily energy needs by _____ kcal/day.

A client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea.You may want to find out whether he or she has

High levels of low-density lipoprotein cholesterol (LDLc)are associated with an increased risk of

A healthy daily fat intake for someone who eats 3000 kcal per day is _____g.

Wellness Nutrition

Personal and Community Nutrition

Digestion,Absorption,and Metabolism

Carbohydrates

Protein

Vitamins

Water and Minerals

Energy, Weight, and Fitness

Nutrition Across The Life Span

Nutrition Assessment and Patient Care

Food-Related Issues

Nutrition for Disorders of the Gastrointestinal Tract

Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

Nutrition for Diabetes Mellitus

Nutrition in Metabolic Stress: Burns, Trauma and Surgery

Nutrition for Cardiopulmonary Diseases

Nutrition for Diseases of the Kidneys

Nutrition for Neuro Psychiatric Disorders

Nutrition in Cancer and HIV/AIDS

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Exam 5: Fats

The most important property of phospholipids that makes them valuable both in foods and in the body is that they

Of the following,the food that would provide the most energy per ounce is

Overall energy intake can be greatly affected by relatively small changes in intake of

Jacob usually eats a sandwich with salami,mayonnaise,lettuce,and tomato on wheat bread for lunch.What change would be most helpful in decreasing his risk of cardiovascular disease?

If a food that is usually made with hydrogenated oil is made with vegetable oil instead,one potential concern is that the

An example of emulsification is

For someone with coronary heart disease,what would be the most helpful piece of information on a food label?

If a person did not produce bile,

To decrease intake of saturated fatty acids and increase intake of polyunsaturated fatty acid,one dietary change would be from using _____ to using _____ oil.

Sources of invisible fat include

Of the following fats,the one that is most likely to be liquid is

The client most likely to benefit from use of medium-chain triglycerides is one who

The number of kilocalories provided by 23 g of fat is

A client grew up on a farm and learned to prepare foods with butter and lard produced by the farm animals.She is now in her 60s and has just learned that she has coronary artery disease.To best meet her physical needs,as well as psychological needs,the health practitioner should

If dietary analysis shows that fat provides 31% of an individual's energy intake,their fat intake would be

If a salad dressing is made with olive oil,it would contain mostly _____ fatty acids.

If a client wants to lose 1 lb of body fat each week,he or she would need to make sure that the daily calorie intake was lower than the daily energy needs by _____ kcal/day.

A client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea.You may want to find out whether he or she has

High levels of low-density lipoprotein cholesterol (LDLc)are associated with an increased risk of

A healthy daily fat intake for someone who eats 3000 kcal per day is _____g.

Wellness Nutrition

Personal and Community Nutrition

Digestion,Absorption,and Metabolism

Carbohydrates

Protein

Vitamins

Water and Minerals

Energy, Weight, and Fitness

Nutrition Across The Life Span

Nutrition Assessment and Patient Care

Food-Related Issues

Nutrition for Disorders of the Gastrointestinal Tract

Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

Nutrition for Diabetes Mellitus

Nutrition in Metabolic Stress: Burns, Trauma and Surgery

Nutrition for Cardiopulmonary Diseases

Nutrition for Diseases of the Kidneys

Nutrition for Neuro Psychiatric Disorders

Nutrition in Cancer and HIV/AIDS

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To decrease intake of saturated fatty acids and increase intake of polyunsaturated fatty acid,one dietary change would be from using _ to using _ oil.