Question 1

It is possible to consume too little fat.

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following contains the softest fat?

Accepted Answer

A)  butter 
B)  chicken fat 
C)  beef tallow 
D)  lard 
E)  coconut oil 
A)  butter 
B)  chicken fat 
C)  beef tallow 
D)  lard 
E)  coconut oil B

Question 3

Which of the following does not describe a function of fat?

Accepted Answer

A)  It provides insulation to the body. 
B)  It is an essential constituent of cell membranes. 
C)  It is the best source of energy for the brain. 
D)  It is a storage form of energy. 
E)  It contributes to improved skin complexion. 
A)  It provides insulation to the body. 
B)  It is an essential constituent of cell membranes. 
C)  It is the best source of energy for the brain. 
D)  It is a storage form of energy. 
E)  It contributes to improved skin complexion. C

Question 4

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?

Accepted Answer

A)  adding oil to the food 
B)  whipping air into the food 
C)  rearranging the molecules in the fat 
D)  frying foods instead of baking them 
E)  eliminating fat replacers in food 
A)  adding oil to the food 
B)  whipping air into the food 
C)  rearranging the molecules in the fat 
D)  frying foods instead of baking them 
E)  eliminating fat replacers in food

Question 5

Which of the following is not true regarding plant sterols?

Accepted Answer

A)  They are structurally similar to cholesterol. 
B)  They interfere with cholesterol absorption. 
C)  They raise blood cholesterol levels. 
D)  They help to reduce blood cholesterol levels. 
E)  They are used to fortify foods such as margarine. 
A)  They are structurally similar to cholesterol. 
B)  They interfere with cholesterol absorption. 
C)  They raise blood cholesterol levels. 
D)  They help to reduce blood cholesterol levels. 
E)  They are used to fortify foods such as margarine.

Question 6

The Dietary Guidelines recommend:

Accepted Answer

A)  replacing liquid oils with solid fats. 
B)  severely restricting intake of all lipids. 
C)  consuming less cream, coconut oil, and shortening. 
D)  selecting the most energy-dense foods from each food group. 
E)  leaving the skin on poultry when cooking. 
A)  replacing liquid oils with solid fats. 
B)  severely restricting intake of all lipids. 
C)  consuming less cream, coconut oil, and shortening. 
D)  selecting the most energy-dense foods from each food group. 
E)  leaving the skin on poultry when cooking.

Question 7

Many vegetable oils contain large amounts of:

Accepted Answer

A)  short-chain fatty acids. 
B)  saturated fatty acids. 
C)  omega-6 polyunsaturated fatty acids. 
D)  medium-chain fatty acids. 
E)  omega-3 polyunsaturated fatty acids. 
A)  short-chain fatty acids. 
B)  saturated fatty acids. 
C)  omega-6 polyunsaturated fatty acids. 
D)  medium-chain fatty acids. 
E)  omega-3 polyunsaturated fatty acids.

Question 8

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. 
E)  Increasing trans- fatty acid consumption can improve 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. 
E)  Increasing trans- fatty acid consumption can improve blood cholesterol.

Question 9

Unsaturated fats should be consumed in moderation because:

Accepted Answer

A)  they are high in kcalories. 
B)  they raise LDL levels. 
C)  the foods that contain them are not nutritious. 
D)  they reduce blood clotting factors. 
E)  they contain high levels of trans -fatty acids. 
A)  they are high in kcalories. 
B)  they raise LDL levels. 
C)  the foods that contain them are not nutritious. 
D)  they reduce blood clotting factors. 
E)  they contain high levels of trans -fatty acids.

Question 10

EPA and DHA are:

Accepted Answer

A)  omega-6 fatty acids. 
B)  omega-3 fatty acids. 
C)  absent from fish oils. 
D)  made from linoleic acid. 
E)  synthesized by the liver. 
A)  omega-6 fatty acids. 
B)  omega-3 fatty acids. 
C)  absent from fish oils. 
D)  made from linoleic acid. 
E)  synthesized by the liver.

Question 11

Which of the following statements about cholesterol is false?

Accepted Answer

A)  Cholesterol in food is not the main factor in raising blood cholesterol. 
B)  High blood levels of HDL cholesterol raise the risk of heart disease. 
C)  Cholesterol is found only in animal foods. 
D)  Some vegetable fats can contribute to high blood levels of cholesterol. 
E)  High blood levels of LDL cholesterol can increase the risk of stroke. 
A)  Cholesterol in food is not the main factor in raising blood cholesterol. 
B)  High blood levels of HDL cholesterol raise the risk of heart disease. 
C)  Cholesterol is found only in animal foods. 
D)  Some vegetable fats can contribute to high blood levels of cholesterol. 
E)  High blood levels of LDL cholesterol can increase the risk of stroke.

Question 12

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)  Increase her consumption of coconut oil. 
C)  Eliminate fat from her diet. 
D)  Choose processed meats instead of fresh meats. 
E)  Switch from whole milk to fat-free milk. 
A)  Use margarine instead of butter. 
B)  Increase her consumption of coconut oil. 
C)  Eliminate fat from her diet. 
D)  Choose processed meats instead of fresh meats. 
E)  Switch from whole milk to fat-free milk.

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Question 15

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

Accepted Answer

Saturated and trans- fats are generally

Question 16

Which of the following food groups always contains fat?

Accepted Answer

A)  fruits 
B)  grains 
C)  meats 
D)  vegetables 
E)  dairy 
A)  fruits 
B)  grains 
C)  meats 
D)  vegetables 
E)  dairy

Question 17

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

Accepted Answer

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

Question 18

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

Accepted Answer

A) True 
 B)False

Question 19

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. 
E)  decreasing intake of omega-3 fatty acids. 
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. 
E)  decreasing intake of omega-3 fatty acids.

Question 20

Describe the various functions of fat in the human body.

Accepted Answer

Fats are the body's chief form of stored

Exam 4: Lipids

It is possible to consume too little fat.

Which of the following contains the softest fat?

Which of the following does not describe a function of fat?

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?

Which of the following is not true regarding plant sterols?

The Dietary Guidelines recommend:

Many vegetable oils contain large amounts of:

Which of the following statements is true?

Unsaturated fats should be consumed in moderation because:

EPA and DHA are:

Which of the following statements about cholesterol is false?

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

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

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

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

Which of the following food groups always contains fat?

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

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

Today's recommendations for fat intake emphasize:

Describe the various functions of fat in the human body.

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

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

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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