Question 1

Resistin and adiponectin are ____.

Accepted Answer

A) glycolipids that regulate synthesis of lipoproteins 
B) intestinal cell hormones that regulate secretion of bile 
C) intestinal cell hormones that trigger secretion of pancreatic juice 
D) protein hormones secreted from fat cells that help regulate energy balance 
A) glycolipids that regulate synthesis of lipoproteins 
B) intestinal cell hormones that regulate secretion of bile 
C) intestinal cell hormones that trigger secretion of pancreatic juice 
D) protein hormones secreted from fat cells that help regulate energy balance

Question 2

Which fish is generally highest in mercury? ​

Accepted Answer

A) shark 
B) catfish 
C) salmon 
D) canned light tuna 
A) shark 
B) catfish 
C) salmon 
D) canned light tuna

Question 3

Which food or foods provide(s)essential fatty acids? ​

Accepted Answer

A) fish only 
B) beef only 
C) plants only 
D) fish, beef, and plants 
A) fish only 
B) beef only 
C) plants only 
D) fish, beef, and plants

Question 4

Which lipids are measured in a lipid profile? ​

Accepted Answer

A) cholesterol and phospholipids 
B) cholesterol and eicosanoids 
C) phospholipids and eicosanoids 
D) triglycerides and cholesterol 
A) cholesterol and phospholipids 
B) cholesterol and eicosanoids 
C) phospholipids and eicosanoids 
D) triglycerides and cholesterol

Question 5

Describe the route of large lipid transport throughout the body in lipoproteins, beginning with absorption in the small intestine, and the roles of VLDL, LDL, and HDL.

Accepted Answer

Large lipids are absorbed into the intes

Question 6

Match between columns
                        Premises: the lipoprotein type with the highest percentage of protein

Accepted Answer

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

Question 7

A common feature of the plant sterols is they ____.

Accepted Answer

A) raise LDL and lower HDL 
B) inhibit absorption of dietary cholesterol 
C) inhibit absorption of "bad" cholesterol 
D) enhance absorption of omega-3 fatty acids 
A) raise LDL and lower HDL 
B) inhibit absorption of dietary cholesterol 
C) inhibit absorption of "bad" cholesterol 
D) enhance absorption of omega-3 fatty acids

Question 8

Describe fat digestion, beginning in the mouth and continuing through the large intestines.

Accepted Answer

Fat digestion begins in the mouth, with

Question 9

Match between columns
                        Premises:  a lipoprotein made primarily by the liver

Accepted Answer

The Answer of  o live oil and  p is...

Question 10

What is a characteristic of the lipase enzymes? ​

Accepted Answer

A) Gastric lipase plays a significant role in fat digestion in adults. 
B) Intestinal mucosal lipase is responsible for fat storage in adipocytes. 
C) Salivary gland lipase (lingual lipase)plays an active role in fat digestion in infants. 
D) Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids. 
A) Gastric lipase plays a significant role in fat digestion in adults. 
B) Intestinal mucosal lipase is responsible for fat storage in adipocytes. 
C) Salivary gland lipase (lingual lipase)plays an active role in fat digestion in infants. 
D) Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids.

Question 11

What is an emulsifier?  What would be the difference between normal mayonnaise and mayonnaise that was not treated with an emulsifier?

Accepted Answer

An emulsifier is a substance that has bo

Question 12

How does the presence of a double bond alter the firmness of fatty acid molecules?

Accepted Answer

A) ​D ouble bonds bend the molecule, which leads to an increase in the stacking of molecules. 
B) ​D ouble bonds straighten the molecule, which leads to an increase in the stacking of molecules. 
C) ​D ouble bonds bend the molecule, which leads to a decrease in the stacking of molecules. 
D) ​D ouble bonds straighten the molecule, which leads to a decrease in the stacking of molecules. 
A) ​D ouble bonds bend the molecule, which leads to an increase in the stacking of molecules. 
B) ​D ouble bonds straighten the molecule, which leads to an increase in the stacking of molecules. 
C) ​D ouble bonds bend the molecule, which leads to a decrease in the stacking of molecules. 
D) ​D ouble bonds straighten the molecule, which leads to a decrease in the stacking of molecules.

Question 13

Match between columns
                        Premises:  slows the synthesis of eicosanoids

Accepted Answer

The Answer of  l ecithin and  l inolenic is...

Question 14

What is a feature of fat intake and health? ​

Accepted Answer

A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol. 
B) High intakes of fish oil decrease bleeding time and improve diabetes and wound healing. 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels. 
D) Trans -fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels. 
A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol. 
B) High intakes of fish oil decrease bleeding time and improve diabetes and wound healing. 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels. 
D) Trans -fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels.

Question 15

Match between columns
                        Premises:  signals the release of bile

Accepted Answer

The Answer of  s tearic acid and  v is...

Question 16

An omega-3 fatty acid has its first double bond on the ____.

Accepted Answer

A) third carbon from the acid end 
B) first three carbons from the acid end 
C) third carbon from the methyl end 
D) first three carbons from the methyl end 
A) third carbon from the acid end 
B) first three carbons from the acid end 
C) third carbon from the methyl end 
D) first three carbons from the methyl end

Question 17

Match between columns
                        Premises: a good source of monounsaturated fats

Accepted Answer

The Answer of  h igh-density lipoprotein and  o is...

Question 18

Match between columns
                        Premises:  fat replacement product made from fatty acids and sucrose

Accepted Answer

The Answer of  c holesterol and  p ancreas is...

Question 19

What is a potential consequence of high intakes of fish oil supplements?

Accepted Answer

A) increased clotting 
B) excessive bleeding 
C) hypertension 
D) diabetes 
A) increased clotting 
B) excessive bleeding 
C) hypertension 
D) diabetes

Question 20

Your Aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about five points. What is the most likely explanation for this effect? ​

Accepted Answer

A) Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol. 
B) Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes. 
C) Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods. 
D) Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement. 
A) Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol. 
B) Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes. 
C) Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods. 
D) Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement.

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

Resistin and adiponectin are ____.

Which fish is generally highest in mercury? ​

Which food or foods provide(s)essential fatty acids? ​

Which lipids are measured in a lipid profile? ​

Describe the route of large lipid transport throughout the body in lipoproteins, beginning with absorption in the small intestine, and the roles of VLDL, LDL, and HDL.

A common feature of the plant sterols is they ____.

Describe fat digestion, beginning in the mouth and continuing through the large intestines.

What is a characteristic of the lipase enzymes? ​

What is an emulsifier? What would be the difference between normal mayonnaise and mayonnaise that was not treated with an emulsifier?

How does the presence of a double bond alter the firmness of fatty acid molecules?

What is a feature of fat intake and health? ​

An omega-3 fatty acid has its first double bond on the ____.

What is a potential consequence of high intakes of fish oil supplements?

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

Which fish is generally highest in mercury?

Which food or foods provide(s)essential fatty acids?

Which lipids are measured in a lipid profile?

What is a characteristic of the lipase enzymes?

What is a feature of fat intake and health?