Question 1

The current advice on following a diet to prevent heart disease is to:

Accepted Answer

A) increase the total fat content to 20% to result in a reduction of total calorie intake 
B) switch to butter on your foods because hummus is higher in trans fats 
C) replace saturated fats with polyunsaturated fats 
D) increase the intake of partially hydrogenated oils because they are lower in trans fats 
E) limit total fat intake because total fat alone accounts for CVD risk 
A) increase the total fat content to 20% to result in a reduction of total calorie intake 
B) switch to butter on your foods because hummus is higher in trans fats 
C) replace saturated fats with polyunsaturated fats 
D) increase the intake of partially hydrogenated oils because they are lower in trans fats 
E) limit total fat intake because total fat alone accounts for CVD risk

Question 2

Fatty acids in food influence the composition of fats in the body.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following is not a characteristic of lipids?

Accepted Answer

A) They provide abundant energy in small packages. 
B) They enhance aromas. 
C) They enhance the flavors of foods. 
D) They contribute to satiety. 
E) They are beneficial to health irrespective of their intake. 
A) They provide abundant energy in small packages. 
B) They enhance aromas. 
C) They enhance the flavors of foods. 
D) They contribute to satiety. 
E) They are beneficial to health irrespective of their intake.

Question 4

Cooking oils should be stored in tightly covered containers in order to:

Accepted Answer

A) increase their smoking point 
B) retard the conversion of their fatty acids to the trans shape 
C) prevent them from losing fat-soluble vitamins 
D) prevent the oxidation process 
E) increase their boiling point 
A) increase their smoking point 
B) retard the conversion of their fatty acids to the trans shape 
C) prevent them from losing fat-soluble vitamins 
D) prevent the oxidation process 
E) increase their boiling point

Question 5

A triglyceride molecule consists of:

Accepted Answer

A) three sterol molecules bonded to a molecule of glycerol 
B) two trans -fatty acids attached to a sterol molecule 
C) three glycerol molecules 
D) three trans -fatty acids attached to a sulfur atom 
E) three fatty acids attached to a molecule of glycerol 
A) three sterol molecules bonded to a molecule of glycerol 
B) two trans -fatty acids attached to a sterol molecule 
C) three glycerol molecules 
D) three trans -fatty acids attached to a sulfur atom 
E) three fatty acids attached to a molecule of glycerol

Question 6

Which of the following statements is true of fat hardness?

Accepted Answer

A) The degree of saturation does not affect the melting point of a fat. 
B) The more unsaturated the fatty acids, the more solid a fat will be at room temperature. 
C) The more saturated the fatty acids, the more solid a fat will be at room temperature. 
D) The more saturated the fatty acids, the more liquid a fat will be at room temperature. 
E) All fats are solid at room temperature. 
A) The degree of saturation does not affect the melting point of a fat. 
B) The more unsaturated the fatty acids, the more solid a fat will be at room temperature. 
C) The more saturated the fatty acids, the more solid a fat will be at room temperature. 
D) The more saturated the fatty acids, the more liquid a fat will be at room temperature. 
E) All fats are solid at room temperature.

Question 7

A food producer wants to use a polyunsaturated oil to make a spreadable margarine. Which of the following processes should he use?

Accepted Answer

A) Centrifugation 
B) Roasting 
C) Inflammation 
D) Oxidation 
E) Hydrogenation 
A) Centrifugation 
B) Roasting 
C) Inflammation 
D) Oxidation 
E) Hydrogenation

Question 8

A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat content of his meal?

Accepted Answer

A) The meal does not have much visible fat, so it is low in fat. 
B) The calorie content of this meal is high because of the high-fat items chosen. 
C) Trimming the pork cutlet has removed the fat from the meal. 
D) This meal provides very large amounts of essential fatty acids. 
E) This meal would be healthier without the pork because vegetarian diets are always negligible in fat. 
A) The meal does not have much visible fat, so it is low in fat. 
B) The calorie content of this meal is high because of the high-fat items chosen. 
C) Trimming the pork cutlet has removed the fat from the meal. 
D) This meal provides very large amounts of essential fatty acids. 
E) This meal would be healthier without the pork because vegetarian diets are always negligible in fat.

Question 9

Which of the following is manufactured by the liver and is a major constituent of cell membranes?

Accepted Answer

A) Sterols 
B) Lecithin 
C) Glycerol 
D) Bile 
E) Fatty acids 
A) Sterols 
B) Lecithin 
C) Glycerol 
D) Bile 
E) Fatty acids

Question 10

Jason has a high blood LDL cholesterol concentration that can lead to heart disease. A good way for Jason to lower his LDL would be to:

Accepted Answer

A) top his usual ice cream dessert with nuts 
B) eat pork chops with fat 
C) supplement his current diet with peanut oil 
D) eat fried potatoes in place of plain baked potatoes 
E) use fat-free milk in place of whole milk 
A) top his usual ice cream dessert with nuts 
B) eat pork chops with fat 
C) supplement his current diet with peanut oil 
D) eat fried potatoes in place of plain baked potatoes 
E) use fat-free milk in place of whole milk

Question 11

Which of the following foods is likely to have hidden fat?

Accepted Answer

A) Butter 
B) Steak 
C) Bananas 
D) Biscuits 
E) Black coffee 
A) Butter 
B) Steak 
C) Bananas 
D) Biscuits 
E) Black coffee

Question 12

All of the following are fat-soluble vitamins except :

Accepted Answer

A) vitamin A 
B) vitamin D 
C) vitamin E 
D) vitamin K 
E) vitamin C 
A) vitamin A 
B) vitamin D 
C) vitamin E 
D) vitamin K 
E) vitamin C

Question 13

The major storage form of lipids in the body is:

Accepted Answer

A) triglycerides, which are made up of fatty acids and glycerol 
B) fatty acids, which are made up of trans fats and bile 
C) cholesterol, which is stored in the blood 
D) lecithin, which is stored in the liver 
E) lipoproteins, which carry fatty acids in the blood 
A) triglycerides, which are made up of fatty acids and glycerol 
B) fatty acids, which are made up of trans fats and bile 
C) cholesterol, which is stored in the blood 
D) lecithin, which is stored in the liver 
E) lipoproteins, which carry fatty acids in the blood

Question 14

Which of the following is not a desirable blood lipid value?

Accepted Answer

A) Low total cholesterol 
B) High LDL 
C) High HDL 
D) Low triglycerides 
E) Low VLDL 
A) Low total cholesterol 
B) High LDL 
C) High HDL 
D) Low triglycerides 
E) Low VLDL

Question 15

Linoleic acid is an example of a(n)_____. sterol

Accepted Answer

A) trans fat 
B) monosaturated fatty acid 
C) omega-3 fatty acid 
D) omega-6 fatty acid 
E) sterol 
A) trans fat 
B) monosaturated fatty acid 
C) omega-3 fatty acid 
D) omega-6 fatty acid 
E) sterol

Question 16

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

Accepted Answer

A) Foods containing fat are always much healthier than low-fat foods. 
B) Fat in foods will create a strong odor that may reduce your appetite. 
C) When fat is eaten with phytochemicals, it will block their absorption. 
D) The fat in your meal will contribute to satiety, the feeling of fullness after a meal. 
E) Fat should be emphasized because the fat-storing capacity of the body is virtually limitless. 
A) Foods containing fat are always much healthier than low-fat foods. 
B) Fat in foods will create a strong odor that may reduce your appetite. 
C) When fat is eaten with phytochemicals, it will block their absorption. 
D) The fat in your meal will contribute to satiety, the feeling of fullness after a meal. 
E) Fat should be emphasized because the fat-storing capacity of the body is virtually limitless.

Question 17

All of the following foods are major contributors of healthful fatty acids except :

Accepted Answer

A) olives, which are high in monounsaturated fats 
B) nondairy creamers, which are high in trans fats 
C) walnuts, which are high in omega-6 fatty acids 
D) flaxseed, which is high in omega-3 fatty acids 
E) avocados, which are high in unsaturated fats 
A) olives, which are high in monounsaturated fats 
B) nondairy creamers, which are high in trans fats 
C) walnuts, which are high in omega-6 fatty acids 
D) flaxseed, which is high in omega-3 fatty acids 
E) avocados, which are high in unsaturated fats

Question 18

If the statement "light" appears on the front of an olive oil bottle, this indicates that the oil:

Accepted Answer

A) is lower in calories than virgin olive oil 
B) is generally more costly than virgin olive oil 
C) has likely been extracted chemically rather than mechanically 
D) contains bitter-tasting phytochemicals 
E) is lower in monounsaturated fats than virgin olive oil 
A) is lower in calories than virgin olive oil 
B) is generally more costly than virgin olive oil 
C) has likely been extracted chemically rather than mechanically 
D) contains bitter-tasting phytochemicals 
E) is lower in monounsaturated fats than virgin olive oil

Question 19

Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within the recommendations for heart health?

Accepted Answer

A) Yes, because the energy from saturated fat is within the recommended percentage range. 
B) No, because the energy from saturated fat is higher than the recommended percentage. 
C) Yes, because this represents a balanced diet. 
D) No, because the energy from trans fat should be increased. 
E) Yes, because the percentage of energy from the diet is within the recommended range. 
A) Yes, because the energy from saturated fat is within the recommended percentage range. 
B) No, because the energy from saturated fat is higher than the recommended percentage. 
C) Yes, because this represents a balanced diet. 
D) No, because the energy from trans fat should be increased. 
E) Yes, because the percentage of energy from the diet is within the recommended range.

Question 20

All of the following provide about 5 grams of fat each except :

Accepted Answer

A) 1 cup of sour cream 
B) 1 teaspoon of oil 
C) 1 tablespoon of regular salad dressing 
D) 1  1  \  2  teaspoons of margarine 
E) 1 tablespoon of heavy cream 
A) 1 cup of sour cream 
B) 1 teaspoon of oil 
C) 1 tablespoon of regular salad dressing 
D) 1  1  \  2  teaspoons of margarine 
E) 1 tablespoon of heavy cream

The current advice on following a diet to prevent heart disease is to:

Fatty acids in food influence the composition of fats in the body.

Which of the following is not a characteristic of lipids?

Cooking oils should be stored in tightly covered containers in order to:

A triglyceride molecule consists of:

Which of the following statements is true of fat hardness?

A food producer wants to use a polyunsaturated oil to make a spreadable margarine. Which of the following processes should he use?

A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat content of his meal?

Which of the following is manufactured by the liver and is a major constituent of cell membranes?

Jason has a high blood LDL cholesterol concentration that can lead to heart disease. A good way for Jason to lower his LDL would be to:

Which of the following foods is likely to have hidden fat?

All of the following are fat-soluble vitamins except :

The major storage form of lipids in the body is:

Which of the following is not a desirable blood lipid value?

Linoleic acid is an example of a(n)_____. sterol

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

All of the following foods are major contributors of healthful fatty acids except :

If the statement "light" appears on the front of an olive oil bottle, this indicates that the oil:

Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within the recommendations for heart health?

All of the following provide about 5 grams of fat each except :

Food Choices and Human Health

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The Proteins and Amino Acids

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Exam 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

The current advice on following a diet to prevent heart disease is to:

Fatty acids in food influence the composition of fats in the body.

Which of the following is not a characteristic of lipids?

Cooking oils should be stored in tightly covered containers in order to:

A triglyceride molecule consists of:

Which of the following statements is true of fat hardness?

A food producer wants to use a polyunsaturated oil to make a spreadable margarine. Which of the following processes should he use?

A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat content of his meal?

Which of the following is manufactured by the liver and is a major constituent of cell membranes?

Jason has a high blood LDL cholesterol concentration that can lead to heart disease. A good way for Jason to lower his LDL would be to:

Which of the following foods is likely to have hidden fat?

All of the following are fat-soluble vitamins except :

The major storage form of lipids in the body is:

Which of the following is not a desirable blood lipid value?

Linoleic acid is an example of a(n)_____. sterol

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

All of the following foods are major contributors of healthful fatty acids except :

If the statement "light" appears on the front of an olive oil bottle, this indicates that the oil:

Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within the recommendations for heart health?

All of the following provide about 5 grams of fat each except :

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