Question 1

Today's recommendations for fat intake emphasize:

Accepted Answer

A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day. 
E) consuming only 5 grams of fat per day. 
A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day. 
E) consuming only 5 grams of fat per day.

Question 2

Plant sterols:

Accepted Answer

A) are structurally similar to phospholipids. 
B) interfere with cholesterol absorption. 
C) raise blood cholesterol levels. 
D) help to reduce blood cholesterol levels. 
E) are essential fatty acids. 
A) are structurally similar to phospholipids. 
B) interfere with cholesterol absorption. 
C) raise blood cholesterol levels. 
D) help to reduce blood cholesterol levels. 
E) are essential fatty acids.

Question 3

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:

Accepted Answer

A) the lack of trans fats. 
B) the liberal use of olive oil. 
C) decreased sodium intake. 
D) the liberal use of safflower oil. 
E) increased vitamin D absorption from sunlight. 
A) the lack of trans fats. 
B) the liberal use of olive oil. 
C) decreased sodium intake. 
D) the liberal use of safflower oil. 
E) increased vitamin D absorption from sunlight.

Question 4

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

Accepted Answer

A) Increase consumption of vegetable oils. 
B) Take omega-3 supplements. 
C) Eat a variety of different types of fatty fish. 
D) Increase consumption of nuts. 
E) Decrease consumption of fatty fish. 
A) Increase consumption of vegetable oils. 
B) Take omega-3 supplements. 
C) Eat a variety of different types of fatty fish. 
D) Increase consumption of nuts. 
E) Decrease consumption of fatty fish.

Question 5

What are phospholipids and why are they important to your overall health?

Accepted Answer

​ The phospholipids (together with stero

Question 6

Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?

Accepted Answer

A) lecithin 
B) cholesterol 
C) linoleic acid 
D) glycogen 
E) ketones 
A) lecithin 
B) cholesterol 
C) linoleic acid 
D) glycogen 
E) ketones

Question 7

The shorter chain fatty acids are:

Accepted Answer

A) typically saturated. 
B) trans fats. 
C) harder at room temperature. 
D) softer at room temperature. 
E) melt at a higher temperature. 
A) typically saturated. 
B) trans fats. 
C) harder at room temperature. 
D) softer at room temperature. 
E) melt at a higher temperature.

Question 8

Normal growth and development requires ____ fatty acids, which may also 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) polyunsaturated 
A) monounsaturated 
B) saturated 
C) omega-3 
D) omega-6 
E) polyunsaturated

Question 9

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

Accepted Answer

A) avocados 
B) walnuts 
C) potato chips 
D) canned tuna 
E) salmon 
A) avocados 
B) walnuts 
C) potato chips 
D) canned tuna 
E) salmon

Question 10

Discuss ways in which eating a completely vegetable, fruit, and grain-based diet might have negative consequences for your health.

Accepted Answer

(Answers will vary, but hopefully studen

Question 11

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) increase the kcalories in a food. 
A) make them softer. 
B) give foods a longer shelf life. 
C) make them healthier. 
D) reduce the kcalories in a food. 
E) increase the kcalories in a food.

Question 12

Fat functions in the body to:

Accepted Answer

A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes. 
E) transport oxygen. 
A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes. 
E) transport oxygen.

Question 13

Match between columns
                        Premises: cardiovascular disease

Accepted Answer

The Answer of the term used to describe fats when is...

Question 14

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

Accepted Answer

A) weight loss due to extra digestive involvement. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease. 
E) muscle atrophy. 
A) weight loss due to extra digestive involvement. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease. 
E) muscle atrophy.

Question 15

The body fuel that can be stored in nearly unlimited amounts is:

Accepted Answer

A) glycogen. 
B) fat. 
C) protein. 
D) glucose. 
E) creatine. 
A) glycogen. 
B) fat. 
C) protein. 
D) glucose. 
E) creatine.

Question 16

Lecithin:

Accepted Answer

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

Question 17

Which type of nut seems to exert the most favorable effect on blood lipid levels?

Accepted Answer

A) peanuts 
B) pecans 
C) walnuts 
D) macadamia 
E) Brazil nuts 
A) peanuts 
B) pecans 
C) walnuts 
D) macadamia 
E) Brazil nuts

Question 18

The main route for excretion of cholesterol from the body is:

Accepted Answer

A) via the lungs. 
B) in the urine. 
C) in the feces. 
D) through the skin. 
E) in sweat. 
A) via the lungs. 
B) in the urine. 
C) in the feces. 
D) through the skin. 
E) in sweat.

Question 19

Linoleic acid is found primarily in:

Accepted Answer

A) plant oils. 
B) fish oils. 
C) fast foods. 
D) refined grains. 
E) emulsifiers. 
A) plant oils. 
B) fish oils. 
C) fast foods. 
D) refined grains. 
E) emulsifiers.

Question 20

Olestra is fully absorbed by the body during digestion.

Accepted Answer

A) True 
 B)False

Exam 4: Protein

Today's recommendations for fat intake emphasize:

Plant sterols:

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:

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

What are phospholipids and why are they important to your overall health?

Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?

The shorter chain fatty acids are:

Normal growth and development requires ____ fatty acids, which may also play an important role in the prevention and treatment of many chronic diseases.

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

Discuss ways in which eating a completely vegetable, fruit, and grain-based diet might have negative consequences for your health.

Food producers hydrogenate unsaturated fatty acids in order to:

Fat functions in the body to:

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

The body fuel that can be stored in nearly unlimited amounts is:

Lecithin:

Which type of nut seems to exert the most favorable effect on blood lipid levels?

The main route for excretion of cholesterol from the body is:

Linoleic acid is found primarily in:

Olestra is fully absorbed by the body during digestion.

Overview of Nutrition and Health

Carbohydrates

Lipids

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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