Question 1

Most dietary lipids are ____.

Accepted Answer

A) sterols 
B) glycerols 
C) triglycerides 
D) monoglycerides 
A) sterols 
B) glycerols 
C) triglycerides 
D) monoglycerides C

Question 2

Studies show that regular consumption of fatty fish leads to ____. ​

Accepted Answer

A) lower blood pressure 
B) higher blood cholesterol 
C) greater tendency of the blood to clot 
D) decreased storage of omega-3 fatty acids 
A) lower blood pressure 
B) higher blood cholesterol 
C) greater tendency of the blood to clot 
D) decreased storage of omega-3 fatty acids A

Question 3

Which structural feature of fatty acids determines their susceptibility to spoilage by oxygen?

Accepted Answer

A) chain length 
B) number of double bonds 
C) position of first saturated bond 
D) size of adjacent fatty acids on the triglyceride molecule 
A) chain length 
B) number of double bonds 
C) position of first saturated bond 
D) size of adjacent fatty acids on the triglyceride molecule B

Question 4

Which type of fish has the highest amount of omega-3 fatty acids?

Accepted Answer

A) catfish 
B) European sea bass 
C) cod 
D) grouper 
A) catfish 
B) European sea bass 
C) cod 
D) grouper

Question 5

What is a feature of nut consumption and improved cardiovascular health? ​

Accepted Answer

A) The benefit is unrelated to the phytochemical content. 
B) The benefit is unrelated to changes in LDL concentration. 
C) The benefit is found only from ingestion of a few types of nuts. 
D) The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats. 
A) The benefit is unrelated to the phytochemical content. 
B) The benefit is unrelated to changes in LDL concentration. 
C) The benefit is found only from ingestion of a few types of nuts. 
D) The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats.

Question 6

Match between columns
                        Premises:  structure assisting absorption of long-chain fats

Accepted Answer

The Answer of c holecystokinin and c hylomicron and  is...

Question 7

Match between columns
                        Premises: a phospholipid

Accepted Answer

The Answer of  l iver and  m icelle is...

Question 8

Which factor determines the hardness of a fat at a given temperature?

Accepted Answer

A) origin of the fat 
B) degree of saturation 
C) number of acid groups 
D) number of oxygen atoms 
A) origin of the fat 
B) degree of saturation 
C) number of acid groups 
D) number of oxygen atoms

Question 9

A characteristic of farm-raised fish is that they contain ____. ​

Accepted Answer

A) lower levels of omega-3 fats 
B) higher levels of  soluble fiber 
C) higher levels of  trace elements 
D) higher levels of  mercury 
A) lower levels of omega-3 fats 
B) higher levels of  soluble fiber 
C) higher levels of  trace elements 
D) higher levels of  mercury

Question 10

Match between columns
                        Premises:  good food source of omega-6 fatty acids

Accepted Answer

The Answer of  v ery-low density lipoprotein and c is...

Question 11

Match between columns
                        Premises: source of bile

Accepted Answer

The Answer of  m icelle and c hylomicron and is...

Question 12

Like ____, lipids are made of ____ atoms.

Accepted Answer

A) vitamins; C, N, and O 
B) carbohydrates; C, H, and O 
C) protein; C, H, O, and N 
D) water; C, H, and O 
A) vitamins; C, N, and O 
B) carbohydrates; C, H, and O 
C) protein; C, H, O, and N 
D) water; C, H, and O

Question 13

Match between columns
                        Premises:  oil that is characteristic of the Mediterranean diet

Accepted Answer

The Answer of  p otato chips and  c is...

Question 14

A triglyceride always contains three ____. ​

Accepted Answer

A) carbons 
B) glycerols 
C) fatty acids 
D) double bonds 
A) carbons 
B) glycerols 
C) fatty acids 
D) double bonds

Question 15

Match between columns
                        Premises: a plant-derived source of abundant saturated fatty acids

Accepted Answer

The Answer of  c orn oil and  c is...

Question 16

What is the main composition of the cell membrane? ​

Accepted Answer

A) phospholipids with the fatty acid tails facing the outside and the phosphates on the inside 
B) phospholipids with the phosphates facing the outside and the fatty acids on the inside 
C) sterols with the fatty acid tails facing the outside and the phosphates on the inside 
D) sterols with the phosphates facing the outside and the fatty acids on the inside 
A) phospholipids with the fatty acid tails facing the outside and the phosphates on the inside 
B) phospholipids with the phosphates facing the outside and the fatty acids on the inside 
C) sterols with the fatty acid tails facing the outside and the phosphates on the inside 
D) sterols with the phosphates facing the outside and the fatty acids on the inside

Question 17

Match between columns
                        Premises:  a lipoprotein synthesized within intestinal absorptive cells

Accepted Answer

The Answer of  t ropical oils and  m is...

Question 18

Match between columns
                        Premises:  major source of lipase

Accepted Answer

The Answer of  l iver and  o live is...

Question 19

Which lipoprotein is largest in size? ​

Accepted Answer

A) chylomicron 
B) high-density lipoprotein 
C) low-density lipoprotein 
D) very-low-density lipoprotein 
A) chylomicron 
B) high-density lipoprotein 
C) low-density lipoprotein 
D) very-low-density lipoprotein

Question 20

What is a feature of fat in the diet of athletes? ​

Accepted Answer

A) A minimum of 20 percent fat energy in the diet is needed. 
B) Energy derived from fat has very little bearing on performance. 
C) Optimal performance is found with a high-carbohydrate, 15 percent total fat kcalories diet. 
D) Diets with at least 10 percent total kcalories from fat are still able to provide the recommended amounts of micronutrients. 
A) A minimum of 20 percent fat energy in the diet is needed. 
B) Energy derived from fat has very little bearing on performance. 
C) Optimal performance is found with a high-carbohydrate, 15 percent total fat kcalories diet. 
D) Diets with at least 10 percent total kcalories from fat are still able to provide the recommended amounts of micronutrients.

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Most dietary lipids are ____.

Studies show that regular consumption of fatty fish leads to ____. ​

Which structural feature of fatty acids determines their susceptibility to spoilage by oxygen?

Which type of fish has the highest amount of omega-3 fatty acids?

What is a feature of nut consumption and improved cardiovascular health? ​

Which factor determines the hardness of a fat at a given temperature?

A characteristic of farm-raised fish is that they contain ____. ​

Like ____, lipids are made of ____ atoms.

A triglyceride always contains three ____. ​

What is the main composition of the cell membrane? ​

Which lipoprotein is largest in size? ​

What is a feature of fat in the diet of athletes? ​

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

Studies show that regular consumption of fatty fish leads to ____.

What is a feature of nut consumption and improved cardiovascular health?

A characteristic of farm-raised fish is that they contain ____.

Like , lipids are made of atoms.

A triglyceride always contains three ____.

What is the main composition of the cell membrane?

Which lipoprotein is largest in size?

What is a feature of fat in the diet of athletes?