Question 1

A change from whole milk to nonfat milk would:

Accepted Answer

A)  decrease the amount of saturated fat. 
B)  increase the number of kcalories. 
C)  decrease the amount of calcium. 
D)  increase vitamin consumption. 
E)  decrease protein consumption. 
A)  decrease the amount of saturated fat. 
B)  increase the number of kcalories. 
C)  decrease the amount of calcium. 
D)  increase vitamin consumption. 
E)  decrease protein consumption.

Question 2

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?

Accepted Answer

A)  0 
B)  3-6 
C)  6-10 
D)  8-12 
E)  12-14 
A)  0 
B)  3-6 
C)  6-10 
D)  8-12 
E)  12-14

Question 3

Polyunsaturated fats:

Accepted Answer

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

Question 4

Which of the following is a rich source of monounsaturated fat?

Accepted Answer

A)  olive oil 
B)  coconut oil 
C)  sunflower oil 
D)  corn oil 
E)  cottonseed oil 
A)  olive oil 
B)  coconut oil 
C)  sunflower oil 
D)  corn oil 
E)  cottonseed oil

Question 5

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Accepted Answer

A)  peanut butter 
B)  margarine 
C)  butter 
D)  cream cheese 
E)  chocolate 
A)  peanut butter 
B)  margarine 
C)  butter 
D)  cream cheese 
E)  chocolate

Question 6

What are trans -fatty acids, and how do they influence health?

Accepted Answer

Trans -fatty acids are those that remain

Question 7

A rich source of polyunsaturated fatty acids is:

Accepted Answer

A)  lamb. 
B)  egg yolk. 
C)  milk. 
D)  sunflower oil. 
E)  palm oil 
A)  lamb. 
B)  egg yolk. 
C)  milk. 
D)  sunflower oil. 
E)  palm oil

Question 8

Which of the following is packaged with fatty acids to make a triglyceride?

Accepted Answer

A)  glycerol 
B)  glycogen 
C)  glucose 
D)  sucrose 
E)  an antioxidant 
A)  glycerol 
B)  glycogen 
C)  glucose 
D)  sucrose 
E)  an antioxidant

Question 9

Which of the following fats is mostly monounsaturated?

Accepted Answer

A)  canola oil 
B)  corn oil 
C)  soybean oil 
D)  margarine 
E)  coconut oil 
A)  canola oil 
B)  corn oil 
C)  soybean oil 
D)  margarine 
E)  coconut oil

Question 10

Not all fatty acids have the same cholesterol-raising effect.

Accepted Answer

A) True 
 B)False

Question 11

Linolenic acid is classified as an essential fatty acid because it:

Accepted Answer

A)  neutralizes cholesterol. 
B)  cannot be made from other substances in the body. 
C)  is a monounsaturated fatty acid. 
D)  is found in both animal and plant foods. 
E)  is necessary for cholesterol synthesis. 
A)  neutralizes cholesterol. 
B)  cannot be made from other substances in the body. 
C)  is a monounsaturated fatty acid. 
D)  is found in both animal and plant foods. 
E)  is necessary for cholesterol synthesis.

Question 12

Linoleic and linolenic fatty acids are:

Accepted Answer

A)  phospholipids. 
B)  trans- fats. 
C)  monounsaturated fatty acids. 
D)  essential fatty acids. 
E)  omega-3 fatty acids. 
A)  phospholipids. 
B)  trans- fats. 
C)  monounsaturated fatty acids. 
D)  essential fatty acids. 
E)  omega-3 fatty acids.

Question 13

The lecithin needed for building cell membranes and other functions:

Accepted Answer

A)  should be consumed as a supplement. 
B)  must be furnished in the diet. 
C)  is made by the body. 
D)  is an essential nutrient. 
E)  is stored in the gallbladder. 
A)  should be consumed as a supplement. 
B)  must be furnished in the diet. 
C)  is made by the body. 
D)  is an essential nutrient. 
E)  is stored in the gallbladder.

Question 14

The phosphate group on a phospholipid:

Accepted Answer

A)  enables phospholipids to dissolve in water. 
B)  makes the phospholipid saturated. 
C)  prevents the digestion of lecithin supplements. 
D)  competes with fatty acids. 
E)  is an essential nutrient. 
A)  enables phospholipids to dissolve in water. 
B)  makes the phospholipid saturated. 
C)  prevents the digestion of lecithin supplements. 
D)  competes with fatty acids. 
E)  is an essential nutrient.

Question 15

Due to their roles in brain development and prevention of heart disease, Americans need to consume more:

Accepted Answer

A)  omega-3 fatty acids. 
B)  omega-6 fatty acids. 
C)  monounsaturated fatty acids. 
D)  essential fatty acids. 
E)  trans- fatty acids. 
A)  omega-3 fatty acids. 
B)  omega-6 fatty acids. 
C)  monounsaturated fatty acids. 
D)  essential fatty acids. 
E)  trans- fatty acids.

Question 16

An essential fatty acid is one that:

Accepted Answer

A)  is necessary and made by the body in large quantities. 
B)  is necessary and made by the body in adequate quantities. 
C)  is necessary and must be supplied by food. 
D)  comes only from animal sources. 
E)  comes only from plant sources. 
A)  is necessary and made by the body in large quantities. 
B)  is necessary and made by the body in adequate quantities. 
C)  is necessary and must be supplied by food. 
D)  comes only from animal sources. 
E)  comes only from plant sources.

Question 17

Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?

Accepted Answer

Different types of fats can make a diffe

Question 18

Trans -fatty acids are:

Accepted Answer

A)  naturally found in some foods. 
B)  beneficial to health. 
C)  created by an oxidation reaction. 
D)  essential. 
E)  saturated. 
A)  naturally found in some foods. 
B)  beneficial to health. 
C)  created by an oxidation reaction. 
D)  essential. 
E)  saturated.

Question 19

Which enzymes digest fats in the mouth, stomach, and intestine?

Accepted Answer

A)  phosphatases 
B)  amylases 
C)  bile acids 
D)  cholecystokinins 
E)  lipases 
A)  phosphatases 
B)  amylases 
C)  bile acids 
D)  cholecystokinins 
E)  lipases

Question 20

Food producers hydrogenate unsaturated fatty acids in order to:

Accepted Answer

A)  make them softer. 
B)  give foods a longer shelf life. 
C)  make them healthier. 
D)  reduce the kcalories in a food. 
E)  prevent them from becoming trans -fats. 
A)  make them softer. 
B)  give foods a longer shelf life. 
C)  make them healthier. 
D)  reduce the kcalories in a food. 
E)  prevent them from becoming trans -fats.

Exam 4: Lipids

A change from whole milk to nonfat milk would:

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?

Polyunsaturated fats:

Which of the following is a rich source of monounsaturated fat?

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

What are trans -fatty acids, and how do they influence health?

A rich source of polyunsaturated fatty acids is:

Which of the following is packaged with fatty acids to make a triglyceride?

Which of the following fats is mostly monounsaturated?

Not all fatty acids have the same cholesterol-raising effect.

Linolenic acid is classified as an essential fatty acid because it:

Linoleic and linolenic fatty acids are:

The lecithin needed for building cell membranes and other functions:

The phosphate group on a phospholipid:

Due to their roles in brain development and prevention of heart disease, Americans need to consume more:

An essential fatty acid is one that:

Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?

Trans -fatty acids are:

Which enzymes digest fats in the mouth, stomach, and intestine?

Food producers hydrogenate unsaturated fatty acids in order to:

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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