Question 1

Fat functions in the body to:

Accepted Answer

A)  provide energy. 
B)  regulate body processes. 
C)  build muscle tissue. 
D)  synthesize enzymes. 
E)  lower the risk of heart disease. 
A)  provide energy. 
B)  regulate body processes. 
C)  build muscle tissue. 
D)  synthesize enzymes. 
E)  lower the risk of heart disease.

Question 2

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie?

Accepted Answer

A)  I ncrease consumption of vegetable oils 
B)  T ake omega-3 supplements 
C)  E at a variety of different types of coldwater fatty fish 
D)  I ncrease consumption of nuts 
E)  T ake fish oil supplements. 
A)  I ncrease consumption of vegetable oils 
B)  T ake omega-3 supplements 
C)  E at a variety of different types of coldwater fatty fish 
D)  I ncrease consumption of nuts 
E)  T ake fish oil supplements.

Question 3

Current dietary guidelines regarding fat include which of the following?

Accepted Answer

A)  T otal fat intake should not exceed 35% of kcalories. 
B)  S aturated fats should contribute less than 1% of kcalories. 
C)  a n upper limit of 1500 milligrams cholesterol daily 
D)  P olyunsaturated fats should provide at least 10% of kcalories. 
E)  a n upper limit of 8 grams of trans -fat daily 
A)  T otal fat intake should not exceed 35% of kcalories. 
B)  S aturated fats should contribute less than 1% of kcalories. 
C)  a n upper limit of 1500 milligrams cholesterol daily 
D)  P olyunsaturated fats should provide at least 10% of kcalories. 
E)  a n upper limit of 8 grams of trans -fat daily

Question 4

Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.

Accepted Answer

Avocado (monounsaturated fat- may preven

Question 5

Which of the following fats predominates in the diet and in the body?

Accepted Answer

A)  triglycerides 
B)  cholesterol 
C)   phospholipids 
D)  lecithins 
E)  choline 
A)  triglycerides 
B)  cholesterol 
C)   phospholipids 
D)  lecithins 
E)  choline

Question 6

Recommendations for fat intake have changed over the years due to:

Accepted Answer

A)  poor interpretation of the results of scientific research. 
B)  increased scientific understanding about types of fat and how they affect health. 
C)  misinterpretation of recommendations by the media. 
D)  disagreement between the medical community and government agencies. 
E)  increased obesity rates. 
A)  poor interpretation of the results of scientific research. 
B)  increased scientific understanding about types of fat and how they affect health. 
C)  misinterpretation of recommendations by the media. 
D)  disagreement between the medical community and government agencies. 
E)  increased obesity rates.

Question 7

Which of the following is a sterol?

Accepted Answer

A)  linoleic acid 
B)  lecithin 
C)  linolenic acid 
D)  ketones 
E)  testosterone 
A)  linoleic acid 
B)  lecithin 
C)  linolenic acid 
D)  ketones 
E)  testosterone

Question 8

A fatty acid with two or more double bonds is described as:

Accepted Answer

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

Question 9

Which of the following types of fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases?

Accepted Answer

A)  monounsaturated 
B)  saturated 
C)  omega-3 
D)  omega-6 
E)  trans 
A)  monounsaturated 
B)  saturated 
C)  omega-3 
D)  omega-6 
E)  trans

Question 10

Match between columns
                        Premises: plant sterols
hydrogenation
antioxidants
adipose tissue
cardiovascular disease
atherosclerosis
rancid
oxidation

Accepted Answer

The Answer of compounds that interfere with cholesterol absorption. and is...

Question 11

Which of the following is an example of an omega-6 fatty acid?

Accepted Answer

A)  EPA 
B)  linolenic acid 
C)  DHA 
D)  cholesterol 
E)  linoleic acid 
A)  EPA 
B)  linolenic acid 
C)  DHA 
D)  cholesterol 
E)  linoleic acid

Question 12

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

Accepted Answer

Omega-3 fatty acids are needed for optim

Question 13

An unsaturated fat:

Accepted Answer

A)  contains carbon chains of fewer than ten carbons. 
B)  lacks glycerol. 
C)  is missing hydrogens within its fatty acid chains. 
D)  is solid at room temperature. 
E)  has no double bonds between its carbons. 
A)  contains carbon chains of fewer than ten carbons. 
B)  lacks glycerol. 
C)  is missing hydrogens within its fatty acid chains. 
D)  is solid at room temperature. 
E)  has no double bonds between its carbons.

Question 14

Approximately how many grams of fat do three tablespoons of regular salad dressing add to a salad?

Accepted Answer

A)  1 
B)  12 
C)  15 
D)  27 
E)  30 
A)  1 
B)  12 
C)  15 
D)  27 
E)  30

Question 15

Trans -fatty acids are most abundant:

Accepted Answer

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

Question 16

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Accepted Answer

A)  500 
B)  550 
C)  55 
D)  15 
E)  5 
A)  500 
B)  550 
C)  55 
D)  15 
E)  5

Question 17

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?

Accepted Answer

A)  liver 
B)  gallbladder 
C)  stomach 
D)  pancreas 
E)  intestine 
A)  liver 
B)  gallbladder 
C)  stomach 
D)  pancreas 
E)  intestine

Question 18

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

Accepted Answer

A)  weight loss due to poor absorption. 
B)  reduced serum cholesterol levels. 
C)  storage of the essential fatty acid, linoleic acid. 
D)  an increased risk of developing cardiovascular disease. 
E)  lower blood LDL levels. 
A)  weight loss due to poor absorption. 
B)  reduced serum cholesterol levels. 
C)  storage of the essential fatty acid, linoleic acid. 
D)  an increased risk of developing cardiovascular disease. 
E)  lower blood LDL levels.

Question 19

Five grams of fat provide _____ kcalories.

Accepted Answer

A)  5 
B)  20 
C)  45 
D)  65 
E)  100 
A)  5 
B)  20 
C)  45 
D)  65 
E)  100

Question 20

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. 
E)  cancerous. 
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. 
E)  cancerous.

Exam 4: Lipids

Fat functions in the body to:

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie?

Current dietary guidelines regarding fat include which of the following?

Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.

Which of the following fats predominates in the diet and in the body?

Recommendations for fat intake have changed over the years due to:

Which of the following is a sterol?

A fatty acid with two or more double bonds is described as:

Which of the following types of fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases?

Which of the following is an example of an omega-6 fatty acid?

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

An unsaturated fat:

Approximately how many grams of fat do three tablespoons of regular salad dressing add to a salad?

Trans -fatty acids are most abundant:

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?

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

Five grams of fat provide _____ kcalories.

Compared to carbohydrate, fat is:

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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