Question 1

Most margarines contain more saturated fats than butter.However,margarine does not contain cholesterol.

Accepted Answer

A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true. 
A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true.

Question 2

Each is a true of cholesterol,except one.Which is the exception?

Accepted Answer

A)  Cholesterol is a precursor of vitamin D. 
B)  Lipoproteins transport cholesterol in the blood. 
C)  It has a complex hexagonal structure. 
D)  Cholesterol intake is not essential. 
E)  Cholesterol is a sterol derivative. 
A)  Cholesterol is a precursor of vitamin D. 
B)  Lipoproteins transport cholesterol in the blood. 
C)  It has a complex hexagonal structure. 
D)  Cholesterol intake is not essential. 
E)  Cholesterol is a sterol derivative.

Question 3

Excess dietary carbohydrates and protein are converted to fat and stored in adipose tissue.Stored fatty acids can be used as an energy source for all cells.

Accepted Answer

A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true. 
A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true.

Question 4

The American Heart Association dietary guidelines recommend that egg consumption be limited to three per week.One large egg contains less than 200 mg of cholesterol.

Accepted Answer

A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true. 
A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true.

Question 5

The best way for a patient without cardiovascular disease to increase consumption of omega-3 fatty acids is to:

Accepted Answer

A)  increase intake of oils from seeds. 
B)  consume a variety of fish at least twice a week. 
C)  limit intake of polyunsaturated fats. 
D)  take fish oil supplements. 
A)  increase intake of oils from seeds. 
B)  consume a variety of fish at least twice a week. 
C)  limit intake of polyunsaturated fats. 
D)  take fish oil supplements.

Question 6

Plant sterols added to food products may reduce cardiovascular disease (CVD)because they interfere with cholesterol absorption.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Question 7

Hydrogenation results in naturally unsaturated vegetable oils being changed to saturated fatty acids (SFAs).This process changes the proportion of the SFAs but does not influence the shape of the fatty acid.

Accepted Answer

A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true. 
A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true.

Question 8

Which statement is false?

Accepted Answer

A)  A fasting lipoprotein profile for all adults older than 20 years should be taken every 5 years. 
B)  LDL cholesterol levels less than 200 mg/dL throughout life are associated with a low risk of CVD. 
C)  Reducing LDL cholesterol reduces likelihood of acute coronary syndromes. 
D)  Drug treatment can be added if the lipoprotein profile does not normalize after implementing American Heart Association guidelines. 
A)  A fasting lipoprotein profile for all adults older than 20 years should be taken every 5 years. 
B)  LDL cholesterol levels less than 200 mg/dL throughout life are associated with a low risk of CVD. 
C)  Reducing LDL cholesterol reduces likelihood of acute coronary syndromes. 
D)  Drug treatment can be added if the lipoprotein profile does not normalize after implementing American Heart Association guidelines.

Question 9

The strongest dietary determinant of blood cholesterol is dietary saturated and trans fatty acid because they reduce concentration of lipids in the blood.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Question 10

Stearic acid is associated with heart disease because it has a detrimental effect on serum cholesterol.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Question 11

Which is NOT a component of a lipoprotein?

Accepted Answer

A)  Linoleic acid 
B)  Triglycerides 
C)  Phospholipids 
D)  Cholesterol 
A)  Linoleic acid 
B)  Triglycerides 
C)  Phospholipids 
D)  Cholesterol

Question 12

Fats with a high proportion of saturated fatty acids deteriorate and become rancid because low temperatures and dark environments elicit oxidation and fat decomposition.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Question 13

Which is NOT associated with the increased risk of cancer?

Accepted Answer

A)  Saturated fat 
B)  Omega-3 fatty acids 
C)  Kilocalories contributed by fat 
D)  Increased body weight 
A)  Saturated fat 
B)  Omega-3 fatty acids 
C)  Kilocalories contributed by fat 
D)  Increased body weight

Question 14

Three fatty acids attached to a glycerol is a triglyceride.Each of the fatty acids attached to a particular triglyceride is the same.

Accepted Answer

A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true. 
A)  Both statements are true. 
B)  Both statements are false. 
C)  The first statement is true; the second is false. 
D)  The first statement is false; the second is true.

Question 15

Patients should be counseled to substitute foods with trans fats for those with saturated fat because saturated fat has a less detrimental effect on blood lipids.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Question 16

Stated in milligrams per deciliter (mg/dL),which optimal level is incorrect?

Accepted Answer

A)  Total cholesterol should be less than 150. 
B)  Low-density lipoprotein (LDL) should be less than 100. 
C)  High-density lipoprotein (HDL) should be greater than 60. 
D)  Triglyceride should be less than 150. 
A)  Total cholesterol should be less than 150. 
B)  Low-density lipoprotein (LDL) should be less than 100. 
C)  High-density lipoprotein (HDL) should be greater than 60. 
D)  Triglyceride should be less than 150.

Question 17

Which is NOT a recommendation in the Dietary Guidelines?

Accepted Answer

A)  Consumption of SFAs and trans fats should be as low as possible. 
B)  Less than 10% of kilocalories should come from saturated fats. 
C)  Replace saturated fats with monounsaturated and polyunsaturated fats. 
D)  Substitute saturated fats with high carbohydrate foods. 
A)  Consumption of SFAs and trans fats should be as low as possible. 
B)  Less than 10% of kilocalories should come from saturated fats. 
C)  Replace saturated fats with monounsaturated and polyunsaturated fats. 
D)  Substitute saturated fats with high carbohydrate foods.

Question 18

Which fatty acid has the most hydrogen atoms?

Accepted Answer

A)  Saturated 
B)  Monounsaturated 
C)  Polyunsaturated 
A)  Saturated 
B)  Monounsaturated 
C)  Polyunsaturated

Question 19

Each is true of fatty acids,except one.Which is the exception?

Accepted Answer

A)  The carbon chain length is a determinant of flavor and hardness. 
B)  The degree of saturation is a determinant of melting point. 
C)  Melting point is the temperature at which a product becomes a gel. 
D)  Most saturated fatty acids are solid at room temperature. 
A)  The carbon chain length is a determinant of flavor and hardness. 
B)  The degree of saturation is a determinant of melting point. 
C)  Melting point is the temperature at which a product becomes a gel. 
D)  Most saturated fatty acids are solid at room temperature.

Question 20

Proactive health care providers are wise to encourage patients to lower total dietary fat consumption because replacing fats with carbohydrates decreases cardiovascular risk factors.

Accepted Answer

A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct. 
A)  Both the statement and the reason are correct and related. 
B)  Both the statement and the reason are correct but are not related. 
C)  The statement is correct, but the reason is not correct. 
D)  The statement is not correct, but the reason is correct. 
E)  Neither the statement nor the reason is correct.

Exam 6: Lipids: The Condensed Energy

Most margarines contain more saturated fats than butter.However,margarine does not contain cholesterol.

Each is a true of cholesterol,except one.Which is the exception?

Excess dietary carbohydrates and protein are converted to fat and stored in adipose tissue.Stored fatty acids can be used as an energy source for all cells.

The American Heart Association dietary guidelines recommend that egg consumption be limited to three per week.One large egg contains less than 200 mg of cholesterol.

The best way for a patient without cardiovascular disease to increase consumption of omega-3 fatty acids is to:

Plant sterols added to food products may reduce cardiovascular disease (CVD)because they interfere with cholesterol absorption.

Hydrogenation results in naturally unsaturated vegetable oils being changed to saturated fatty acids (SFAs).This process changes the proportion of the SFAs but does not influence the shape of the fatty acid.

Which statement is false?

The strongest dietary determinant of blood cholesterol is dietary saturated and trans fatty acid because they reduce concentration of lipids in the blood.

Stearic acid is associated with heart disease because it has a detrimental effect on serum cholesterol.

Which is NOT a component of a lipoprotein?

Fats with a high proportion of saturated fatty acids deteriorate and become rancid because low temperatures and dark environments elicit oxidation and fat decomposition.

Which is NOT associated with the increased risk of cancer?

Three fatty acids attached to a glycerol is a triglyceride.Each of the fatty acids attached to a particular triglyceride is the same.

Patients should be counseled to substitute foods with trans fats for those with saturated fat because saturated fat has a less detrimental effect on blood lipids.

Stated in milligrams per deciliter (mg/dL),which optimal level is incorrect?

Which is NOT a recommendation in the Dietary Guidelines?

Which fatty acid has the most hydrogen atoms?

Each is true of fatty acids,except one.Which is the exception?

Proactive health care providers are wise to encourage patients to lower total dietary fat consumption because replacing fats with carbohydrates decreases cardiovascular risk factors.

Overview of Healthy Eating Habits

Concepts in Biochemistry

The Alimentary Canal: Digestion and Absorption

Carbohydrate: The Efficient Fuel

Protein: The Cellular Foundation

Use of the Energy Nutrients: Metabolism and Balance

Vitamins Required for Calcified Structures

Minerals Essential for Calcified Structures

Nutrients Present in Calcified Structures

Vitamins Required for Oral Soft Tissues and Salivary Glands

Water and Minerals Required for Oral Soft Tissues and Salivary Glands

Nutritional Requirements Affecting Oral Health in Women

Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health

Nutritional Requirements for Older Adults and Eating Habits Affecting Oral Health

Other Considerations Affecting Nutrient Intake

Effects of Systemic Disease on Nutritional Status and Oral Health

Nutritional Aspects of Dental Caries: Causes, Prevention, and Treatment

Nutritional Aspects of Gingivitis and Periodontal Disease

Nutritional Aspects of Alterations in the Oral Cavity

Nutritional Assessment and Counseling for Dental Hygiene Patients

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