Question 1

Which of the following statements is true of trans -fatty acids?

Accepted Answer

A) They are synthesized by the body. 
B) Their amounts are never listed on food labels. 
C) They are produced when polyunsaturated oils are hydrogenated. 
D) They do not contain double bonds. 
E) They lower blood LDL cholesterol when consumed. 
A) They are synthesized by the body. 
B) Their amounts are never listed on food labels. 
C) They are produced when polyunsaturated oils are hydrogenated. 
D) They do not contain double bonds. 
E) They lower blood LDL cholesterol when consumed.

Question 2

A phospholipid consists of a molecule of glycerol with nitrogen-containing fatty acids attached to it.

Accepted Answer

A) True 
 B)False

Question 3

Which statement concerning lecithin is false ?

Accepted Answer

A) It is a major constituent of cell membranes. 
B) It is an emulsifier. 
C) It can lower blood cholesterol. 
D) It has no special ability to promote health. 
E) It is a phospholipid. 
A) It is a major constituent of cell membranes. 
B) It is an emulsifier. 
C) It can lower blood cholesterol. 
D) It has no special ability to promote health. 
E) It is a phospholipid.

Question 4

What are trans -fatty acids and what are their harmful effects?

Accepted Answer

Trans -fatty acids form during hydrogena

Question 5

Cholesterol is a member of the group of lipids known as _____.

Accepted Answer

A) phospholipids 
B) lipoproteins 
C) sterols 
D) triglycerides 
E) fatty acids 
A) phospholipids 
B) lipoproteins 
C) sterols 
D) triglycerides 
E) fatty acids

Question 6

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? Note that 1 gram of fat provides 9 calories.

Accepted Answer

A) 44% 
B) 50% 
C) 67% 
D) 72% 
E) 11% 
A) 44% 
B) 50% 
C) 67% 
D) 72% 
E) 11%

Question 7

Lipoproteins that are formed when lipids cluster with carrier proteins in the cells of the intestinal lining are called _____.

Accepted Answer

A) t rans -fatty acids 
B) chylomicrons 
C) emulsifiers 
D) linoleic acids 
E) cholesterols 
A) t rans -fatty acids 
B) chylomicrons 
C) emulsifiers 
D) linoleic acids 
E) cholesterols

Question 8

The best food source of omega-6 fatty acids is fish and seafood.

Accepted Answer

A) True 
 B)False

Question 9

The main dietary factor associated with elevated blood cholesterol is:

Accepted Answer

A) high intake of legumes 
B) high intake of vegetables 
C) high saturated and trans fat intakes 
D) high polyunsaturated fat intake 
E) high intake of lipoproteins 
A) high intake of legumes 
B) high intake of vegetables 
C) high saturated and trans fat intakes 
D) high polyunsaturated fat intake 
E) high intake of lipoproteins

Question 10

Fish and marine foods are known to provide health benefits if eaten regularly. Which of the following statements will help you decide whether you should include them in your diet?

Accepted Answer

A) EPA and DHA in fish play critical roles in reducing blood clot formation. 
B) DHA in fish is harmful for heart health. 
C) Eating pre-fried cod provides the greatest benefit because it is rich in EPA and DHA. 
D) Pregnant and lactating women should eat raw fish to obtain the maximum nutritional benefit. 
E) Eating farm-raised fish is a better option because it does not contain EPA and DHA. 
A) EPA and DHA in fish play critical roles in reducing blood clot formation. 
B) DHA in fish is harmful for heart health. 
C) Eating pre-fried cod provides the greatest benefit because it is rich in EPA and DHA. 
D) Pregnant and lactating women should eat raw fish to obtain the maximum nutritional benefit. 
E) Eating farm-raised fish is a better option because it does not contain EPA and DHA.

Question 11

The omega-6 family of polyunsaturated fatty acids includes:

Accepted Answer

A) linolenic acid and DHA 
B) linoleic acid and arachidonic acid 
C) linoleic acid and linolenic acid 
D) EPA and DHA 
E) EPA and linolenic acid 
A) linolenic acid and DHA 
B) linoleic acid and arachidonic acid 
C) linoleic acid and linolenic acid 
D) EPA and DHA 
E) EPA and linolenic acid

Question 12

Which of the following statements is true of spreadable margarines made from polyunsaturated oils?

Accepted Answer

A) They have more points of unsaturation than the original oil. 
B) They are made by dehydrogenating saturated fats. 
C) They are less resistant to damage from oxidation. 
D) They have a high smoking point, so they are suitable for frying foods at high temperatures. 
E) They are made by forcing oxygen through the oil. 
A) They have more points of unsaturation than the original oil. 
B) They are made by dehydrogenating saturated fats. 
C) They are less resistant to damage from oxidation. 
D) They have a high smoking point, so they are suitable for frying foods at high temperatures. 
E) They are made by forcing oxygen through the oil.

Question 13

Which of the following is a DRI recommendation for fat intake for healthy people?

Accepted Answer

A) Limit linoleic acid intake to less than 5% of calories. 
B) Keep saturated fat intake higher than 20% of calories. 
C) Consume at least 500 mg of cholesterol per day. 
D) Consume around 20 to 35% of calories as fat. 
E) Increase the percentage of calories from trans fat. 
A) Limit linoleic acid intake to less than 5% of calories. 
B) Keep saturated fat intake higher than 20% of calories. 
C) Consume at least 500 mg of cholesterol per day. 
D) Consume around 20 to 35% of calories as fat. 
E) Increase the percentage of calories from trans fat.

Question 14

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

Accepted Answer

A) True 
 B)False

Question 15

BHA and BHT are examples of:

Accepted Answer

A) hydrogenated fats 
B) unsaturated fatty acids 
C) antioxidants 
D) snack foods 
E) emulsifiers 
A) hydrogenated fats 
B) unsaturated fatty acids 
C) antioxidants 
D) snack foods 
E) emulsifiers

Question 16

Shortening is a semi-solid fat made from vegetable oil that is commonly used for frying foods.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following statements is true of essential fatty acids?

Accepted Answer

A) Omega-6 fatty acids are saturated fatty acids. 
B) EPA and DHA tend to collect in cell membranes. 
C) EPA and DHA are part of the omega-6 fatty acid family. 
D) Omega-3 fatty acids are monounsaturated fatty acids. 
A) Omega-6 fatty acids are saturated fatty acids. 
B) EPA and DHA tend to collect in cell membranes. 
C) EPA and DHA are part of the omega-6 fatty acid family. 
D) Omega-3 fatty acids are monounsaturated fatty acids.

Question 18

Which of the following statements is true of palmitic acid?

Accepted Answer

A) It is a 16-carbon saturated fatty acid. 
B) It is an unsaturated fatty acid. 
C) It decreases blood LDL cholesterol. 
D) It decreases the risk of CVD. 
E) It is an essential fatty acid. 
A) It is a 16-carbon saturated fatty acid. 
B) It is an unsaturated fatty acid. 
C) It decreases blood LDL cholesterol. 
D) It decreases the risk of CVD. 
E) It is an essential fatty acid.

Question 19

Which of the following lifestyle factors is not related to heart disease risk?

Accepted Answer

A) High blood LDL cholesterol 
B) High blood pressure 
C) Physical inactivity 
D) Cigarette smoking 
E) The Mediterranean diet 
A) High blood LDL cholesterol 
B) High blood pressure 
C) Physical inactivity 
D) Cigarette smoking 
E) The Mediterranean diet

Question 20

To protect yourself from consuming too much _____, you should limit your consumption of swordfish, king mackerel, and shark.

Accepted Answer

A) lead 
B) arsenic 
C) iodine 
D) mercury 
E) iron 
A) lead 
B) arsenic 
C) iodine 
D) mercury 
E) iron

Which of the following statements is true of trans -fatty acids?

A phospholipid consists of a molecule of glycerol with nitrogen-containing fatty acids attached to it.

Which statement concerning lecithin is false ?

What are trans -fatty acids and what are their harmful effects?

Cholesterol is a member of the group of lipids known as _____.

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? Note that 1 gram of fat provides 9 calories.

Lipoproteins that are formed when lipids cluster with carrier proteins in the cells of the intestinal lining are called _____.

The best food source of omega-6 fatty acids is fish and seafood.

The main dietary factor associated with elevated blood cholesterol is:

Fish and marine foods are known to provide health benefits if eaten regularly. Which of the following statements will help you decide whether you should include them in your diet?

The omega-6 family of polyunsaturated fatty acids includes:

Which of the following statements is true of spreadable margarines made from polyunsaturated oils?

Which of the following is a DRI recommendation for fat intake for healthy people?

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

BHA and BHT are examples of:

Shortening is a semi-solid fat made from vegetable oil that is commonly used for frying foods.

Which of the following statements is true of essential fatty acids?

Which of the following statements is true of palmitic acid?

Which of the following lifestyle factors is not related to heart disease risk?

To protect yourself from consuming too much _____, you should limit your consumption of swordfish, king mackerel, and shark.

Food Choices and Human Health

Nutrition Tools: Standards 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

Nutrition and Chronic Diseases

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

Which of the following statements is true of trans -fatty acids?

A phospholipid consists of a molecule of glycerol with nitrogen-containing fatty acids attached to it.

Which statement concerning lecithin is false ?

What are trans -fatty acids and what are their harmful effects?

Cholesterol is a member of the group of lipids known as _____.

Approximately what percentage of calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? Note that 1 gram of fat provides 9 calories.

Lipoproteins that are formed when lipids cluster with carrier proteins in the cells of the intestinal lining are called _____.

The best food source of omega-6 fatty acids is fish and seafood.

The main dietary factor associated with elevated blood cholesterol is:

Fish and marine foods are known to provide health benefits if eaten regularly. Which of the following statements will help you decide whether you should include them in your diet?

The omega-6 family of polyunsaturated fatty acids includes:

Which of the following statements is true of spreadable margarines made from polyunsaturated oils?

Which of the following is a DRI recommendation for fat intake for healthy people?

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

BHA and BHT are examples of:

Shortening is a semi-solid fat made from vegetable oil that is commonly used for frying foods.

Which of the following statements is true of essential fatty acids?

Which of the following statements is true of palmitic acid?

Which of the following lifestyle factors is not related to heart disease risk?

To protect yourself from consuming too much _____, you should limit your consumption of swordfish, king mackerel, and shark.

Food Choices and Human Health

Nutrition Tools: Standards 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

Nutrition and Chronic Diseases

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters