Question 1

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? ​

Accepted Answer

A) mouth 
B) stomach 
C) small intestine 
D) large intestine 
A) mouth 
B) stomach 
C) small intestine 
D) large intestine

Question 2

Describe the study that determined that the type of fat had more impact on health than the amount of fat.

Accepted Answer

A study that compared diets around the w

Question 3

Chylomicrons are synthesized within the ____. ​

Accepted Answer

A) liver 
B) intestinal cells 
C) lymphatic system 
D) storage compartment of plant seeds 
A) liver 
B) intestinal cells 
C) lymphatic system 
D) storage compartment of plant seeds

Question 4

What is a characteristic of eggs in our diets today? ​

Accepted Answer

A) Eggs are high in both cholesterol and saturated fat. 
B) High omega-3 fat eggs are now available by prescription only. 
C) Although it is high in cholesterol, eggs are low in saturated fat. 
D) Even in people with a healthy lipid profile, consumption of one egg per day is detrimental. 
A) Eggs are high in both cholesterol and saturated fat. 
B) High omega-3 fat eggs are now available by prescription only. 
C) Although it is high in cholesterol, eggs are low in saturated fat. 
D) Even in people with a healthy lipid profile, consumption of one egg per day is detrimental.

Question 5

You and your friend John are planning a college graduation party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra ____. ​

Accepted Answer

A) slows the pancreas's release of lipase enzyme 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips 
C) contains a fat-like substance that the body's enzymes can't break down and, therefore, cannot be absorbed 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content 
A) slows the pancreas's release of lipase enzyme 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips 
C) contains a fat-like substance that the body's enzymes can't break down and, therefore, cannot be absorbed 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content

Question 6

What is the function of lipoprotein lipase? ​

Accepted Answer

A) to synthesize lipoproteins in liver cells 
B) to synthesize triglycerides in adipose cells 
C) to assemble lipid particles into chylomicrons 
D) to hydrolyze blood triglycerides for uptake into cells 
A) to synthesize lipoproteins in liver cells 
B) to synthesize triglycerides in adipose cells 
C) to assemble lipid particles into chylomicrons 
D) to hydrolyze blood triglycerides for uptake into cells

Question 7

Which sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels? ​

Accepted Answer

A) butter 
B) canola oil 
C) coconut oil 
D) stick margarine 
A) butter 
B) canola oil 
C) coconut oil 
D) stick margarine

Question 8

What describes a recognized relationship between dietary fat and cancer? ​

Accepted Answer

A) Fat from milk does not increase risk for cancer. 
B) Dietary fat initiates rather than promotes cancer formation. 
C) High intakes of omega-3 fatty acids promote cancer development in animals. 
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease. 
A) Fat from milk does not increase risk for cancer. 
B) Dietary fat initiates rather than promotes cancer formation. 
C) High intakes of omega-3 fatty acids promote cancer development in animals. 
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease.

Question 9

Which food source would yield the softest lipids at room temperature?

Accepted Answer

A) lard 
B) beef 
C) pork 
D) safflower 
A) lard 
B) beef 
C) pork 
D) safflower

Question 10

In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____.

Accepted Answer

A) less lipid 
B) less protein 
C) more cholesterol 
D) more carbohydrate 
A) less lipid 
B) less protein 
C) more cholesterol 
D) more carbohydrate

Question 11

Where is bile stored in the body? ​

Accepted Answer

A) liver 
B) pancreas 
C) gallbladder 
D) intestinal epithelial cells 
A) liver 
B) pancreas 
C) gallbladder 
D) intestinal epithelial cells

Question 12

Match between columns
                        Premises:  common source of trans -fatty acids

Accepted Answer

The Answer of  o leic acid and  c is...

Question 13

Match between columns
                        Premises:  good food source of omega-3 fatty acids

Accepted Answer

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

Question 14

Aside from their role in energy production for the body, list three other important roles of fat in the body.

Accepted Answer

Fat insulates the body from ch

Question 15

Studies show that a 1 percent increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage? ​

Accepted Answer

A) ​0.5 
B) ​1.0 
C) ​2.0 
D) ​5.0 
A) ​0.5 
B) ​1.0 
C) ​2.0 
D) ​5.0

Question 16

What is the highest total blood cholesterol concentration (mg/dL)that falls within the desirable range?

Accepted Answer

A) ​50 
B) ​101 
C) ​199 
D) ​299 
A) ​50 
B) ​101 
C) ​199 
D) ​299

Question 17

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? ​

Accepted Answer

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

Question 18

What characteristic is shared by cholesterol and lecithin? ​

Accepted Answer

A) Both are sterols. 
B) Both are phospholipids. 
C) Both are synthesized in the body. 
D) Both are essential dietary nutrients. 
A) Both are sterols. 
B) Both are phospholipids. 
C) Both are synthesized in the body. 
D) Both are essential dietary nutrients.

Question 19

What is a characteristic of the lipid content of meat?

Accepted Answer

A) The meat from grass-fed animals is similar in composition to soy protein. 
B) Grass-fed animals contain more omega-3 fats in the meat than grain-fed animals. 
C) Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals. 
D) Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals. 
A) The meat from grass-fed animals is similar in composition to soy protein. 
B) Grass-fed animals contain more omega-3 fats in the meat than grain-fed animals. 
C) Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals. 
D) Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals.

Question 20

Which compound is a sterol? ​

Accepted Answer

A) vitamin D 
B) phospholipid 
C) triglyceride 
D) oleic acid 
A) vitamin D 
B) phospholipid 
C) triglyceride 
D) oleic acid

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

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? ​

Describe the study that determined that the type of fat had more impact on health than the amount of fat.

Chylomicrons are synthesized within the ____. ​

What is a characteristic of eggs in our diets today? ​

What is the function of lipoprotein lipase? ​

Which sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels? ​

What describes a recognized relationship between dietary fat and cancer? ​

Which food source would yield the softest lipids at room temperature?

In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____.

Where is bile stored in the body? ​

Aside from their role in energy production for the body, list three other important roles of fat in the body.

Studies show that a 1 percent increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage? ​

What is the highest total blood cholesterol concentration (mg/dL)that falls within the desirable range?

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? ​

What characteristic is shared by cholesterol and lecithin? ​

What is a characteristic of the lipid content of meat?

Which compound is a sterol? ​

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

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Chylomicrons are synthesized within the ____.

What is a characteristic of eggs in our diets today?

What is the function of lipoprotein lipase?

Which sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?

What describes a recognized relationship between dietary fat and cancer?

Where is bile stored in the body?

Studies show that a 1 percent increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?

What characteristic is shared by cholesterol and lecithin?

Which compound is a sterol?