Question 1

Discuss the potential benefits and risks of taking fish oil supplements.

Accepted Answer

The answer of Discuss the potential benefits and risks of...

Question 2

Vegetable oils contain large amounts of:

Accepted Answer

A) short-chain fatty acids. 
B) saturated fatty acids. 
C) polyunsaturated fatty acids. 
D) medium-chain fatty acids. 
A) short-chain fatty acids. 
B) saturated fatty acids. 
C) polyunsaturated fatty acids. 
D) medium-chain fatty acids.

Question 3

Discuss the concept of "good fats" and "bad fats."

Accepted Answer

The answer of Discuss the concept of "good fats" and...

Question 4

is confused about whether to use margarine or butter.Which of the following is the best advice for him?

Accepted Answer

A) Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B) Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C) Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D) Eliminate both butter and margarine from your diet. 
A) Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B) Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C) Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D) Eliminate both butter and margarine from your diet.

Question 5

Research has shown that fat substitutes are always effective at promoting weight loss.

Accepted Answer

A) True 
 B)False

Question 6

is meant by saturation of a fatty acid?
63, 66-67 3.What are trans-fatty acids, and how do they influence health?

Accepted Answer

Saturation of a fatty acid refers to the

Question 7

Trans-fatty acids contribute to heart disease by:

Accepted Answer

A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats. 
A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats.

Question 8

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Accepted Answer

The answer of Describe the health effects of omega-3 fatty...

Question 9

Which of the following statements is true?

Accepted Answer

A) Saturated fatty acids elevate LDL blood cholesterol. 
B) Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C) Monounsaturated fatty acids elevate LDL blood cholesterol. 
D) Trans fatty acids lower LDL blood cholesterol. 
A) Saturated fatty acids elevate LDL blood cholesterol. 
B) Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C) Monounsaturated fatty acids elevate LDL blood cholesterol. 
D) Trans fatty acids lower LDL blood cholesterol.

Question 10

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

Accepted Answer

A) True 
 B)False

Question 11

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

Accepted Answer

A) adding water to the food. 
B) whipping air into the food. 
C) rearranging the molecules in the fat. 
D) baking foods instead of frying them. 
A) adding water to the food. 
B) whipping air into the food. 
C) rearranging the molecules in the fat. 
D) baking foods instead of frying them.

Question 12

producers hydrogenate unsaturated fatty acids in order to:

Accepted Answer

A) make them softer. 
B) give foods a longer shelf life. 
C) make them more healthy. 
D) reduce the kcalories in a food. 
A) make them softer. 
B) give foods a longer shelf life. 
C) make them more healthy. 
D) reduce the kcalories in a food.

Question 13

liver can make cholesterol from:

Accepted Answer

A) carbohydrate or fat. 
B) carbohydrate or protein. 
C) phospholipids or bile. 
D) phospholipids or protein. 
A) carbohydrate or fat. 
B) carbohydrate or protein. 
C) phospholipids or bile. 
D) phospholipids or protein.

Question 14

Olive oil helps to protect against heart disease because it:

Accepted Answer

A) lowers HDL levels. 
B) enhances the inflammatory response. 
C) lowers total and LDL cholesterol. 
D) increases blood clotting factors. 
A) lowers HDL levels. 
B) enhances the inflammatory response. 
C) lowers total and LDL cholesterol. 
D) increases blood clotting factors.

Question 15

Which nutrition guidelines emphasize that the human body has no need for saturated fat or trans fat?

Accepted Answer

A) MyPyramid 
B) RDA 
C) DRI 
D) Dietary Guidelines for Americans 
A) MyPyramid 
B) RDA 
C) DRI 
D) Dietary Guidelines for Americans

Question 16

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

Accepted Answer

A) Use margarine instead of butter. 
B) Switch from whole milk to fat-free milk. 
C) Eliminate fat from your diet. 
D) Choose processed meats instead of fresh meats. 
A) Use margarine instead of butter. 
B) Switch from whole milk to fat-free milk. 
C) Eliminate fat from your diet. 
D) Choose processed meats instead of fresh meats.

Question 17

Excessive consumption of saturated fat or trans fat may result in:

Accepted Answer

A) weight loss due to extra digestive involvement. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease. 
A) weight loss due to extra digestive involvement. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease.

Question 18

Characteristics of olestra include all of the following except:

Accepted Answer

A) it is made with sucrose. 
B) it passes through the body unabsorbed. 
C) it is used in some snack foods. 
D) it can be toxic. 
A) it is made with sucrose. 
B) it passes through the body unabsorbed. 
C) it is used in some snack foods. 
D) it can be toxic.

Question 19

Polyunsaturated fats:

Accepted Answer

A) are more abundant in plant foods than in animal products. 
B) are more solid than saturated fats. 
C) don't spoil as easily as saturated fats. 
D) do not have any health benefits. 
A) are more abundant in plant foods than in animal products. 
B) are more solid than saturated fats. 
C) don't spoil as easily as saturated fats. 
D) do not have any health benefits.

Exam 3: Lipids

Discuss the potential benefits and risks of taking fish oil supplements.

Vegetable oils contain large amounts of:

Discuss the concept of "good fats" and "bad fats."

is confused about whether to use margarine or butter.Which of the following is the best advice for him?

Research has shown that fat substitutes are always effective at promoting weight loss.

is meant by saturation of a fatty acid? 63, 66-67 3.What are trans-fatty acids, and how do they influence health?

Trans-fatty acids contribute to heart disease by:

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Which of the following statements is true?

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

producers hydrogenate unsaturated fatty acids in order to:

liver can make cholesterol from:

Olive oil helps to protect against heart disease because it:

Which nutrition guidelines emphasize that the human body has no need for saturated fat or trans fat?

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

Excessive consumption of saturated fat or trans fat may result in:

Characteristics of olestra include all of the following except:

Polyunsaturated fats:

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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