Question 1

Recommendations for fat intake have changed over the years due to:

Accepted Answer

A) poor interpretation of the results of scientific research. 
B) increased scientific understanding about types of fat and how they affect health. 
C) misinterpretation of recommendations by the media. 
D) disagreement between the medical community and government agencies. 
E) consensus among the medical community and the FDA. 
A) poor interpretation of the results of scientific research. 
B) increased scientific understanding about types of fat and how they affect health. 
C) misinterpretation of recommendations by the media. 
D) disagreement between the medical community and government agencies. 
E) consensus among the medical community and the FDA.

Question 2

What should consumers keep in mind about foods made with fat substitutes?

Accepted Answer

A) They are a weight loss wonder. 
B) They still provide kcalories. 
C) They aid in the absorption of certain vitamins. 
D) They adversely affect the taste and texture of foods. 
E) They are toxic in relatively low doses. 
A) They are a weight loss wonder. 
B) They still provide kcalories. 
C) They aid in the absorption of certain vitamins. 
D) They adversely affect the taste and texture of foods. 
E) They are toxic in relatively low doses.

Question 3

Discuss the concept of "good fats" and "bad fats."

Accepted Answer

The saturated and trans fats do indeed s

Question 4

The liver can make cholesterol from:

Accepted Answer

A) carbohydrate, protein, or fat. 
B) carbohydrate or protein. 
C) phospholipids or bile. 
D) phospholipids or protein. 
E) fat or bile. 
A) carbohydrate, protein, or fat. 
B) carbohydrate or protein. 
C) phospholipids or bile. 
D) phospholipids or protein. 
E) fat or bile.

Question 5

Which food group always contains fat?

Accepted Answer

A) fruits 
B) grains 
C) meats 
D) vegetables 
E) breads 
A) fruits 
B) grains 
C) meats 
D) vegetables 
E) breads

Question 6

A three carbon molecule present in triglycerides is:

Accepted Answer

A) glycerol. 
B) glycogen. 
C) glucose. 
D) sucrose. 
E) lactose. 
A) glycerol. 
B) glycogen. 
C) glucose. 
D) sucrose. 
E) lactose.

Question 7

Foods that are thought of as protein-rich, such as meat, may actually contain more fat energy than protein energy.

Accepted Answer

A) True 
 B)False

Question 8

Match between columns
                        Premises:  oxidation

Accepted Answer

The Answer of acidic, water-soluble compounds produced by the liver is...

Question 9

Trans -fatty acids are found in the greatest amounts in:

Accepted Answer

A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids. 
E) artificially sweetened beverages. 
A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids. 
E) artificially sweetened beverages.

Question 10

Which food contains cholesterol?

Accepted Answer

A) corn 
B) fruit 
C) peanut butter 
D) milk 
E) bran 
A) corn 
B) fruit 
C) peanut butter 
D) milk 
E) bran

Question 11

Which statement characterizes cholesterol?

Accepted Answer

A) Cholesterol in food is the main influential factor in raising blood cholesterol. 
B) Some vegetable fats can contribute to high blood levels of cholesterol. 
C) Cholesterol is not usually found in animal foods. 
D) Cholesterol is an ideal energy source for working muscles. 
E) High blood levels of HDL cholesterol raise the risk of heart disease. 
A) Cholesterol in food is the main influential factor in raising blood cholesterol. 
B) Some vegetable fats can contribute to high blood levels of cholesterol. 
C) Cholesterol is not usually found in animal foods. 
D) Cholesterol is an ideal energy source for working muscles. 
E) High blood levels of HDL cholesterol raise the risk of heart disease.

Question 12

An extra five grams of fat are added to a salad per tablespoon of:

Accepted Answer

A) mayonnaise. 
B) salad dressing. 
C) bacon bits. 
D) sour cream. 
E) croutons. 
A) mayonnaise. 
B) salad dressing. 
C) bacon bits. 
D) sour cream. 
E) croutons.

Question 13

Trans -fatty acids contribute to heart disease by:

Accepted Answer

A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats. 
E) weakening arterial muscle walls. 
A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats. 
E) weakening arterial muscle walls.

Question 14

Which of the listed fats is mostly monounsaturated?

Accepted Answer

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

Question 15

Many v egetable oils contain large amounts of:

Accepted Answer

A) short-chain fatty acids. 
B) saturated fatty acids. 
C) omega-6 polyunsaturated fatty acids. 
D) medium-chain fatty acids. 
E) omega-3 poly unsaturated fatty acids. 
A) short-chain fatty acids. 
B) saturated fatty acids. 
C) omega-6 polyunsaturated fatty acids. 
D) medium-chain fatty acids. 
E) omega-3 poly unsaturated fatty acids.

Question 16

A change from whole milk to skim milk:

Accepted Answer

A) decreases the amount of saturated fat. 
B) increases the number of kcalories. 
C) decreases the amount of calcium. 
D) increases vitamin consumption. 
E) increases the amount of saturated fat. 
A) decreases the amount of saturated fat. 
B) increases the number of kcalories. 
C) decreases the amount of calcium. 
D) increases vitamin consumption. 
E) increases the amount of saturated fat.

Question 17

Match between columns
                        Premises: atherosclerosis

Accepted Answer

The Answer of the body's fat, which consists of masses is...

Question 18

Which snack food (in a reasonable portion size)would be the best choice for a person wanting to decrease his or her risk of heart disease?

Accepted Answer

A) almonds 
B) unsalted crackers 
C) baked chips 
D) popcorn 
E) cookies 
A) almonds 
B) unsalted crackers 
C) baked chips 
D) popcorn 
E) cookies

Question 19

Research has shown that fat substitutes are always effective at promoting weight loss.

Accepted Answer

A) True 
 B)False

Question 20

Match between columns
                        Premises: hydrogenation

Accepted Answer

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

Exam 4: Protein

Recommendations for fat intake have changed over the years due to:

What should consumers keep in mind about foods made with fat substitutes?

Discuss the concept of "good fats" and "bad fats."

The liver can make cholesterol from:

Which food group always contains fat?

A three carbon molecule present in triglycerides is:

Foods that are thought of as protein-rich, such as meat, may actually contain more fat energy than protein energy.

Trans -fatty acids are found in the greatest amounts in:

Which food contains cholesterol?

Which statement characterizes cholesterol?

An extra five grams of fat are added to a salad per tablespoon of:

Trans -fatty acids contribute to heart disease by:

Which of the listed fats is mostly monounsaturated?

Many v egetable oils contain large amounts of:

A change from whole milk to skim milk:

Which snack food (in a reasonable portion size)would be the best choice for a person wanting to decrease his or her risk of heart disease?

Research has shown that fat substitutes are always effective at promoting weight loss.

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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