Exam 6: Lipids
Exam 1: The Science of Nutrition137 Questions
Exam 2: Nutritional Assessment and Dietary Planning141 Questions
Exam 3: Chemical, Biological, and Physiological Aspects of Nutrition201 Questions
Exam 4: Carbohydrates209 Questions
Exam 5: Protein226 Questions
Exam 6: Lipids204 Questions
Exam 7: Energy Metabolism229 Questions
Exam 8: Energy Balance and Body Weight Regulation214 Questions
Exam 9: Physical Activity and Health111 Questions
Exam 10: Water-Soluble Vitamins143 Questions
Exam 11: Fat-Soluble Vitamins197 Questions
Exam 12: The Major Minerals and Water211 Questions
Exam 13: The Trace Minerals149 Questions
Exam 14: Life Cycle Nutrition211 Questions
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In order for short- and medium-chain fatty acids to be circulated away from the small intestine in the blood, they are first bound to _____
(Multiple Choice)
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From which fatty acids are the eicosanoids that assist and regulate the immune and cardiovascular systems made?
(Multiple Choice)
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Fatty acids are typically found in food and in our bodies in the form of _____
(Multiple Choice)
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Which of the foods listed below is most likely to provide you with a dietary source of saturated fatty acids?
(Multiple Choice)
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Because lipids are not water soluble, they require _____ to facilitate their circulation in the body
(Multiple Choice)
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HDLs deliver cholesterol to tissues that use it for structural and metabolic purposes
(True/False)
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Which enzymes are responsible for the digestion of triglycerides?
(Multiple Choice)
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Gastrin circulates in the blood and stimulates the release of gastric lipase that is produced in stomach cells What is gastrin?
(Multiple Choice)
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Factor(s) that increase risk of cardiovascular disease include:
(Multiple Choice)
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What percentage of the total kcalories is provided by fat in the following meal: 1 serving of Sunny Start cereal with 1 cup of milk, 1 bagel with 1 Tbsp cream cheese, and 1 cup of milk?
(Multiple Choice)
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If a portion of Bob's brain does not receive enough blood, Bob will suffer a _______________
(Essay)
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Lipids are generally soluble in organic solvents and insoluble in water Thus, they are classified as_____
(Multiple Choice)
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Which of the following is a common phospholipid often used as a stabilizer in food?
(Multiple Choice)
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The basic goal of triglyceride digestion is to separate most of the fatty acids from the _____ molecule they are attached to
(Multiple Choice)
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