Question 1

A fatty acid with two or more double bonds is described as:

Accepted Answer

A) monounsaturated. 
B) polyunsaturated. 
C) emulsified. 
D) homogenized. 
E) disaturated. 
A) monounsaturated. 
B) polyunsaturated. 
C) emulsified. 
D) homogenized. 
E) disaturated.

Question 2

When exposed to oxygen, fats can become:

Accepted Answer

A) saturated. 
B) hydrogenated. 
C) rancid. 
D) trans fats. 
E) solid. 
A) saturated. 
B) hydrogenated. 
C) rancid. 
D) trans fats. 
E) solid.

Question 3

Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.

Accepted Answer

Potentially Healthful Fatty Acids (by ty

Question 4

The compound that forms the backbone of triglycerides is called:

Accepted Answer

A) glycerol. 
B) fatty acid. 
C) acetic acid. 
D) glycogen. 
E) adipose. 
A) glycerol. 
B) fatty acid. 
C) acetic acid. 
D) glycogen. 
E) adipose.

Question 5

How do food manufacturers reduce fat and kcalories in food?

Accepted Answer

A) removing water from the food 
B) whipping air into the food 
C) adding trans fat to food 
D) frying foods instead of baking them 
E) avoiding the use of soy protein 
A) removing water from the food 
B) whipping air into the food 
C) adding trans fat to food 
D) frying foods instead of baking them 
E) avoiding the use of soy protein

Question 6

LDL blood cholesterol is ____ by ____ fatty acids.

Accepted Answer

A) elevated; saturated 
B) elevated; polyunsaturated 
C) elevated; monounsaturated 
D) lowered; trans 
E) lowered; saturated 
A) elevated; saturated 
B) elevated; polyunsaturated 
C) elevated; monounsaturated 
D) lowered; trans 
E) lowered; saturated

Question 7

An essential fatty acid is one which:

Accepted Answer

A) is necessary and made by the body in large quantities. 
B) comes only from plant foods. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources. 
E) is essentially fully absorbed in the body. 
A) is necessary and made by the body in large quantities. 
B) comes only from plant foods. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources. 
E) is essentially fully absorbed in the body.

Question 8

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol. ​

Accepted Answer

A) True 
 B)False

Question 9

Olive oil helps to protect against heart disease because it:

Accepted Answer

A) lowers HDL levels. 
B) enhances the inflammatory response. 
C) lowers total and LDL cholesterol. 
D) increases blood clotting factors. 
E) prevents absorption of fats in the small intestine. 
A) lowers HDL levels. 
B) enhances the inflammatory response. 
C) lowers total and LDL cholesterol. 
D) increases blood clotting factors. 
E) prevents absorption of fats in the small intestine.

Question 10

What are the current dietary guidelines regarding fat intake?

Accepted Answer

A) Total fat intake can exceed 35% of kcalories. 
B) Saturated fats should contribute more than 10% of kcalories. 
C) The upper limit of daily cholesterol consumption is100 milligrams. 
D) The upper limit of daily cholesterol consumption is 300 milligrams. 
E) Polyunsaturated fats should provide at least 10% of kcalories. 
A) Total fat intake can exceed 35% of kcalories. 
B) Saturated fats should contribute more than 10% of kcalories. 
C) The upper limit of daily cholesterol consumption is100 milligrams. 
D) The upper limit of daily cholesterol consumption is 300 milligrams. 
E) Polyunsaturated fats should provide at least 10% of kcalories.

Question 11

Which contains the softest fat?

Accepted Answer

A) pork fat 
B) safflower oil 
C) beef tallow 
D) lard 
E) chicken fat 
A) pork fat 
B) safflower oil 
C) beef tallow 
D) lard 
E) chicken fat

Question 12

The term "saturated fatty acid" means that:

Accepted Answer

A) its carbon chains contain fewer than ten carbons. 
B) the fat lacks glycerol. 
C) each carbon is filled to capacity with hydrogen atoms. 
D) the fat is solid at room temperature. 
E) the fat comes from animal sources. 
A) its carbon chains contain fewer than ten carbons. 
B) the fat lacks glycerol. 
C) each carbon is filled to capacity with hydrogen atoms. 
D) the fat is solid at room temperature. 
E) the fat comes from animal sources.

Question 13

Which is the predominant fat in the diet and in the body?

Accepted Answer

A) triglycerides 
B) cholesterol 
C) phospholipids 
D) lecithins 
E) ketones 
A) triglycerides 
B) cholesterol 
C) phospholipids 
D) lecithins 
E) ketones

Question 14

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Accepted Answer

​ Linolenic acid belongs to a family of

Question 15

Match between columns
                        Premises: adipose tissue

Accepted Answer

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

Question 16

Invisible fats include those in:

Accepted Answer

A) margarine. 
B) fried foods. 
C) shortening. 
D) sour cream. 
E) sweetened beverages. 
A) margarine. 
B) fried foods. 
C) shortening. 
D) sour cream. 
E) sweetened beverages.

Question 17

Match between columns
                        Premises: oils

Accepted Answer

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

Question 18

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain approximately ____ grams of fat.

Accepted Answer

A) 500 
B) 550 
C) 55 
D) 15 
E) 250 
A) 500 
B) 550 
C) 55 
D) 15 
E) 250

Question 19

Adipose cells store nothing but glucose.

Accepted Answer

A) True 
 B)False

Question 20

Which is a recommended way to increase intake of omega-3 fatty acids?

Accepted Answer

A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants. 
E) Eat more lean beef. 
A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants. 
E) Eat more lean beef.

Exam 4: Protein

A fatty acid with two or more double bonds is described as:

When exposed to oxygen, fats can become:

Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.

The compound that forms the backbone of triglycerides is called:

How do food manufacturers reduce fat and kcalories in food?

LDL blood cholesterol is ____ by ____ fatty acids.

An essential fatty acid is one which:

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol. ​

Olive oil helps to protect against heart disease because it:

What are the current dietary guidelines regarding fat intake?

Which contains the softest fat?

The term "saturated fatty acid" means that:

Which is the predominant fat in the diet and in the body?

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Invisible fats include those in:

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain approximately ____ grams of fat.

Adipose cells store nothing but glucose.

Which is a recommended way to increase intake of omega-3 fatty acids?

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

Filters

LDL blood cholesterol is by fatty acids.

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.