Question 1

Differentiate between LDL and HDL and explain why high LDL concentrations in the blood are a sign of elevated heart attack risk.

Accepted Answer

LDLs (low-density lipoproteins) are lipo

Question 2

Which of the following food items is an example of an added fat in the diet?

Accepted Answer

A) mixed nuts 
B) fat trimming on meat 
C) sour cream on potatoes 
D) jam on toast 
A) mixed nuts 
B) fat trimming on meat 
C) sour cream on potatoes 
D) jam on toast

Question 3

Why do lipids need a transport carrier in the body system?

Accepted Answer

A) because lipids are water-soluble 
B) in case they are not absorbed in the stomach 
C) because they are heavy 
D) to move them through the bloodstream 
A) because lipids are water-soluble 
B) in case they are not absorbed in the stomach 
C) because they are heavy 
D) to move them through the bloodstream

Question 4

What is a predictor for suffering a fatal heart attack or stroke?

Accepted Answer

A) low blood LDL cholesterol 
B) low blood VLDL cholesterol 
C) high blood LDL cholesterol 
D) high blood HDL cholesterol 
A) low blood LDL cholesterol 
B) low blood VLDL cholesterol 
C) high blood LDL cholesterol 
D) high blood HDL cholesterol

Question 5

Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements in place of consuming fish.

Accepted Answer

Taking fish oil supplements is not recom

Question 6

The Dietary Reference Intakes (DRI) recommends that the percentage of total Calories from fat per day in the diet should be within what range?

Accepted Answer

A) 15-25% 
B) 20-35% 
C) 35-40% 
D) 40-45% 
A) 15-25% 
B) 20-35% 
C) 35-40% 
D) 40-45%

Question 7

Which of the following substitutions would help to lower LDL?

Accepted Answer

A) using vegetable shortening in the place of lard 
B) using canola oil in the place of vegetable shortening 
C) using palm kernel oil in the place of saturated fat 
D) using mayonnaise in place of an oil vinaigrette 
A) using vegetable shortening in the place of lard 
B) using canola oil in the place of vegetable shortening 
C) using palm kernel oil in the place of saturated fat 
D) using mayonnaise in place of an oil vinaigrette

Question 8

Which of the following oils is highest in monounsaturated fat?

Accepted Answer

A) canola oil 
B) coconut oil 
C) safflower oil 
D) cottonseed oil 
A) canola oil 
B) coconut oil 
C) safflower oil 
D) cottonseed oil

Question 9

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-the chief form of fat in foods

Accepted Answer

The answer of Instructions: Match the fat-related terms to their...

Question 10

Which of the following grain foods would be the best choice for limiting dietary fat?

Accepted Answer

A) regular granola 
B) pasta with cream sauce 
C) a dinner roll 
D) home-made waffle 
A) regular granola 
B) pasta with cream sauce 
C) a dinner roll 
D) home-made waffle

Question 11

Which factor increases a person's risk for heart disease?

Accepted Answer

A) being underweight 
B) having low blood pressure 
C) being a premenopausal female 
D) having a family history of heart disease 
A) being underweight 
B) having low blood pressure 
C) being a premenopausal female 
D) having a family history of heart disease

Question 12

A 26-year-old man works in a high-stress sales position, has a family history of premature heart disease, and is physically inactive. How many non-modifiable risk factors for cardiovascular disease (CVD) does he have?

Accepted Answer

A) 1 
B) 2 
C) 3 
D) 4 
A) 1 
B) 2 
C) 3 
D) 4

Question 13

Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids, including the advantages and disadvantages of this process.

Accepted Answer

Hydrogenation is the process of adding h

Question 14

Which term best describes the damaging effect by a chemically reactive form of oxygen?

Accepted Answer

A) oxidation 
B) hydrogenation 
C) antioxidation 
D) emulsification 
A) oxidation 
B) hydrogenation 
C) antioxidation 
D) emulsification

Question 15

Why should cooking oils be stored in tightly covered containers?

Accepted Answer

A) to prevent them from losing fat-soluble vitamins 
B) to hasten the oxidation process 
C) to prevent them from becoming rancid 
D) to prevent discolouration 
A) to prevent them from losing fat-soluble vitamins 
B) to hasten the oxidation process 
C) to prevent them from becoming rancid 
D) to prevent discolouration

Question 16

When the diet is deficient in all the polyunsaturated fatty acids, what medical concern may develop?

Accepted Answer

A) reproductive failure 
B) type 1 diabetes 
C) high blood pressure 
D) obesity 
A) reproductive failure 
B) type 1 diabetes 
C) high blood pressure 
D) obesity

Question 17

Equivalent portions of butter and margarine contain the same Calories.

Accepted Answer

A) True 
 B)False

Question 18

About 95 percent of the lipids in foods and in the human body come from what family of compounds?

Accepted Answer

A) cholesterol 
B) phospholipids 
C) sterols 
D) triglycerides 
A) cholesterol 
B) phospholipids 
C) sterols 
D) triglycerides

Question 19

Which term refers to the lipoprotein that is responsible for picking up cholesterol from the tissues and transporting it back to the liver for dismantling and disposal?

Accepted Answer

A) high-density lipoprotein 
B) very low-density lipoprotein 
C) low-density lipoprotein 
D) phospholipid 
A) high-density lipoprotein 
B) very low-density lipoprotein 
C) low-density lipoprotein 
D) phospholipid

Question 20

How do fatty acids differ from one another?

Accepted Answer

A) shape 
B) presence of an acid 
C) number of Calories 
D) degree of saturation 
A) shape 
B) presence of an acid 
C) number of Calories 
D) degree of saturation

Differentiate between LDL and HDL and explain why high LDL concentrations in the blood are a sign of elevated heart attack risk.

Which of the following food items is an example of an added fat in the diet?

Why do lipids need a transport carrier in the body system?

What is a predictor for suffering a fatal heart attack or stroke?

Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements in place of consuming fish.

The Dietary Reference Intakes (DRI) recommends that the percentage of total Calories from fat per day in the diet should be within what range?

Which of the following substitutions would help to lower LDL?

Which of the following oils is highest in monounsaturated fat?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -the chief form of fat in foods

Which of the following grain foods would be the best choice for limiting dietary fat?

Which factor increases a person's risk for heart disease?

A 26-year-old man works in a high-stress sales position, has a family history of premature heart disease, and is physically inactive. How many non-modifiable risk factors for cardiovascular disease (CVD) does he have?

Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids, including the advantages and disadvantages of this process.

Which term best describes the damaging effect by a chemically reactive form of oxygen?

Why should cooking oils be stored in tightly covered containers?

When the diet is deficient in all the polyunsaturated fatty acids, what medical concern may develop?

Equivalent portions of butter and margarine contain the same Calories.

About 95 percent of the lipids in foods and in the human body come from what family of compounds?

Which term refers to the lipoprotein that is responsible for picking up cholesterol from the tissues and transporting it back to the liver for dismantling and disposal?

How do fatty acids differ from one another?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters

Exam 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

Differentiate between LDL and HDL and explain why high LDL concentrations in the blood are a sign of elevated heart attack risk.

Which of the following food items is an example of an added fat in the diet?

Why do lipids need a transport carrier in the body system?

What is a predictor for suffering a fatal heart attack or stroke?

Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements in place of consuming fish.

The Dietary Reference Intakes (DRI) recommends that the percentage of total Calories from fat per day in the diet should be within what range?

Which of the following substitutions would help to lower LDL?

Which of the following oils is highest in monounsaturated fat?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -the chief form of fat in foods

Which of the following grain foods would be the best choice for limiting dietary fat?

Which factor increases a person's risk for heart disease?

A 26-year-old man works in a high-stress sales position, has a family history of premature heart disease, and is physically inactive. How many non-modifiable risk factors for cardiovascular disease (CVD) does he have?

Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids, including the advantages and disadvantages of this process.

Which term best describes the damaging effect by a chemically reactive form of oxygen?

Why should cooking oils be stored in tightly covered containers?

When the diet is deficient in all the polyunsaturated fatty acids, what medical concern may develop?

Equivalent portions of butter and margarine contain the same Calories.

About 95 percent of the lipids in foods and in the human body come from what family of compounds?

Which term refers to the lipoprotein that is responsible for picking up cholesterol from the tissues and transporting it back to the liver for dismantling and disposal?

How do fatty acids differ from one another?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters