Question 1

Fatty acid with two or more double bonds is described as:

Accepted Answer

A) monounsaturated. 
B) polyunsaturated. 
C) emulsified. 
D) homogenized. 
A) monounsaturated. 
B) polyunsaturated. 
C) emulsified. 
D) homogenized.

Question 2

Researchers are steering away from population-wide recommendations for low-fat diets because:

Accepted Answer

A) most people don't follow them anyway. 
B) there have been reports of nutrient deficiencies associated with low-fat diets. 
C) some sources of fat are valuable to health and should not be avoided. 
D) low-fat diets really aren't beneficial after all. 
A) most people don't follow them anyway. 
B) there have been reports of nutrient deficiencies associated with low-fat diets. 
C) some sources of fat are valuable to health and should not be avoided. 
D) low-fat diets really aren't beneficial after all.

Question 3

phosphate group on a phospholipid:

Accepted Answer

A) enables phospholipids to dissolve in water. 
B) makes the phospholipid saturated. 
C) prevents the digestion of lecithin supplements. 
D) competes with fatty acids. 
A) enables phospholipids to dissolve in water. 
B) makes the phospholipid saturated. 
C) prevents the digestion of lecithin supplements. 
D) competes with fatty acids.

Question 4

Which type of nut seems to exert the most favorable effect on blood lipid levels?

Accepted Answer

A) peanuts 
B) pecans 
C) walnuts 
D) macadamia 
A) peanuts 
B) pecans 
C) walnuts 
D) macadamia

Question 5

Trans fatty acids are found in the greatest amounts in:

Accepted Answer

A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids. 
A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids.

Question 6

functions in the body to:

Accepted Answer

A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes. 
A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes.

Question 7

Linoleic and linolenic fatty acids are both:

Accepted Answer

A) phospholipids. 
B) trans fats. 
C) monounsaturated fatty acids. 
D) essential fatty acids. 
A) phospholipids. 
B) trans fats. 
C) monounsaturated fatty acids. 
D) essential fatty acids.

Question 8

Today's recommendations for fat intake emphasize:

Accepted Answer

A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day. 
A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day.

Question 9

Linolenic acid is classified as an essential fatty acid because it:

Accepted Answer

A) neutralizes cholesterol. 
B) cannot be made from other substances in the body. 
C) is a monounsaturated fatty acid. 
D) is found in both animal and plant foods. 
A) neutralizes cholesterol. 
B) cannot be made from other substances in the body. 
C) is a monounsaturated fatty acid. 
D) is found in both animal and plant foods.

Question 10

A triglyceride must contain specific combinations of fatty acids.

Accepted Answer

A) True 
 B)False

Question 11

3.Not all fatty acids have the same cholesterol-raising effect.

Accepted Answer

A) True 
 B)False

Question 12

People who live in the Mediterranean area have lower rates of heart disease.This is often attributed to:

Accepted Answer

A) the fact that food manufacturers are not allowed to use trans fats. 
B) the liberal use of olive oil. 
C) decreased sodium intake. 
D) the liberal use of safflower oil. 
A) the fact that food manufacturers are not allowed to use trans fats. 
B) the liberal use of olive oil. 
C) decreased sodium intake. 
D) the liberal use of safflower oil.

Question 13

change from whole milk to skim milk would:

Accepted Answer

A) decrease the amount of saturated fat. 
B) increase the number of kcalories. 
C) decrease the amount of calcium. 
D) increase vitamin consumption. 
A) decrease the amount of saturated fat. 
B) increase the number of kcalories. 
C) decrease the amount of calcium. 
D) increase vitamin consumption.

Question 14

Which statement is true?

Accepted Answer

A) The use of sugars and proteins as fat replacers results in higher-kcal products. 
B) Unlike a triglyceride, an olestra molecule does not contain fatty acids. 
C) Fat replacers made from oats can be beneficial additions to the diet. 
D) Since it is not absorbed, olestra does not affect the absorption of nutrients. 
A) The use of sugars and proteins as fat replacers results in higher-kcal products. 
B) Unlike a triglyceride, an olestra molecule does not contain fatty acids. 
C) Fat replacers made from oats can be beneficial additions to the diet. 
D) Since it is not absorbed, olestra does not affect the absorption of nutrients.

Question 15

Current dietary guidelines regarding fat include all of the following except:

Accepted Answer

A) total fat intake should not exceed 35% of kcalories. 
B) saturated fats should contribute less than 10% of kcalories. 
C) an upper limit of 300 milligrams cholesterol daily. 
D) polyunsaturated fats should provide at least 10% of kcalories. 
A) total fat intake should not exceed 35% of kcalories. 
B) saturated fats should contribute less than 10% of kcalories. 
C) an upper limit of 300 milligrams cholesterol daily. 
D) polyunsaturated fats should provide at least 10% of kcalories.

Question 16

Which fish would be most likely to contain high levels of mercury?

Accepted Answer

A) salmon 
B) catfish 
C) pollock 
D) shark 
A) salmon 
B) catfish 
C) pollock 
D) shark

Question 17

essential fatty acid is one which:

Accepted Answer

A) is necessary and made by the body in large quantities. 
B) comes only from plant foods. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources. 
A) is necessary and made by the body in large quantities. 
B) comes only from plant foods. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources.

Question 18

Compared to carbohydrate, fat is:

Accepted Answer

A) not useful for providing energy. 
B) a more concentrated form of energy. 
C) a faster source of energy. 
D) a less concentrated form of energy. 
A) not useful for providing energy. 
B) a more concentrated form of energy. 
C) a faster source of energy. 
D) a less concentrated form of energy.

Question 19

Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease?

Accepted Answer

A) almonds 
B) unsalted crackers 
C) baked chips 
D) popcorn 
A) almonds 
B) unsalted crackers 
C) baked chips 
D) popcorn

Question 20

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

Accepted Answer

A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants. 
A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants.

Exam 3: Lipids

Fatty acid with two or more double bonds is described as:

Researchers are steering away from population-wide recommendations for low-fat diets because:

phosphate group on a phospholipid:

Which type of nut seems to exert the most favorable effect on blood lipid levels?

Trans fatty acids are found in the greatest amounts in:

functions in the body to:

Linoleic and linolenic fatty acids are both:

Today's recommendations for fat intake emphasize:

Linolenic acid is classified as an essential fatty acid because it:

A triglyceride must contain specific combinations of fatty acids.

3.Not all fatty acids have the same cholesterol-raising effect.

People who live in the Mediterranean area have lower rates of heart disease.This is often attributed to:

change from whole milk to skim milk would:

Which statement is true?

Current dietary guidelines regarding fat include all of the following except:

Which fish would be most likely to contain high levels of mercury?

essential fatty acid is one which:

Compared to carbohydrate, fat is:

Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease?

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

Overview of Nutrition and Health

Carbohydrates

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management: Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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