Question 1

What lipid is an essential nutrient?

Accepted Answer

A)  Lecithin 
B)  Cholesterol 
C)  Linoleic acid 
D)  Stearic acid 
E)  Butyric acid 
A)  Lecithin 
B)  Cholesterol 
C)  Linoleic acid 
D)  Stearic acid 
E)  Butyric acid

Question 2

Vignette #1 Jack has just returned from the hospital where his father is recovering from a heart attack. The doctors told Jack that his dad's atherosclerosis is very serious. Jack and his wife, Melanie, are worried about Jack's father and also are starting to think about Jack's risk of having heart disease in his lifetime. He sets up an appointment at his doctor's office and has his blood lipid levels evaluated for the first time. Let's see if you can answer some of the questions that Jack and Melanie have.
Because he is now better informed, Jack wants to cook healthier meals. Which recommendation should he avoid ?

Accepted Answer

A)  Use fruit jam instead of margarine on toast. 
B)  Use applesauce in place of some butter when baking brownies. 
C)  Eat salmon and herring twice per week. 
D)  Have no more than three alcoholic drinks per day. 
E)  Drink fat-free or low fat milk. 
A)  Use fruit jam instead of margarine on toast. 
B)  Use applesauce in place of some butter when baking brownies. 
C)  Eat salmon and herring twice per week. 
D)  Have no more than three alcoholic drinks per day. 
E)  Drink fat-free or low fat milk.

Question 3

To lower blood cholesterol, an atherogenic diet plan advocates keeping saturated fat to less than five to six percent of daily calories.

Accepted Answer

A) True 
 B)False

Question 4

Vitamin C and vitamin E are natural antioxidants that may be added to foods to increase shelf life.

Accepted Answer

A) True 
 B)False

Question 5

________ is a noncaloric artificial fat made from fatty acids and sucrose.

Accepted Answer

A)  Caprenin 
B)  Stevia 
C)  Simplesse 
D)  Splenda 
E)  Olestra 
A)  Caprenin 
B)  Stevia 
C)  Simplesse 
D)  Splenda 
E)  Olestra

Question 6

Sam and Regina have a two-year old daughter, Keira. Sam wants Keira to follow the same low-fat diet like the one he and Regina follow. What advice would you give these parents?

Accepted Answer

A)  Try to prevent heart problems by limiting Keira's fat calories to 20 to 35 percent of calories. 
B)  Take proactive measures and limit her fat intake to less than 20 percent of calories. 
C)  Monitor Keira's fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three. 
D)  Do not restrict Keira's fat consumption until she is four years old. 
E)  Place Keira on a vegan diet, since it is the healthiest option. 
A)  Try to prevent heart problems by limiting Keira's fat calories to 20 to 35 percent of calories. 
B)  Take proactive measures and limit her fat intake to less than 20 percent of calories. 
C)  Monitor Keira's fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three. 
D)  Do not restrict Keira's fat consumption until she is four years old. 
E)  Place Keira on a vegan diet, since it is the healthiest option.

Question 7

_________ make up 95 percent of the lipids in foods and in the human body.

Accepted Answer

A)  Triglycerides 
B)  Cholesterol 
C)  Phospholipids 
D)  Sucrose 
E)  Sterols 
A)  Triglycerides 
B)  Cholesterol 
C)  Phospholipids 
D)  Sucrose 
E)  Sterols

Question 8

Palm and coconut oils are examples of polyunsaturated fats.

Accepted Answer

A) True 
 B)False

Question 9

Eating more fiber promotes fat and cholesterol excretion.

Accepted Answer

A) True 
 B)False

Question 10

Which food contains cholesterol?

Accepted Answer

A)  Peanut butter 
B)  Potatoes 
C)  Avocados 
D)  Beef liver 
E)  Olive oil 
A)  Peanut butter 
B)  Potatoes 
C)  Avocados 
D)  Beef liver 
E)  Olive oil

Question 11

Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing.

Accepted Answer

A)  short-chain fatty acids 
B)  long-chain fatty acids 
C)  phospholipids 
D)  cholesterol 
E)  lecithin 
A)  short-chain fatty acids 
B)  long-chain fatty acids 
C)  phospholipids 
D)  cholesterol 
E)  lecithin

Question 12

What methods are used by the food industry to prevent the spoilage of unsaturated oils in foods to increase shelf-life?

Accepted Answer

Manufacturers can protect fat-containing

Question 13

Phytosterols are phytochemicals that block the absorption of dietary cholesterol from the intestine.

Accepted Answer

A) True 
 B)False

Question 14

What food is a good source of polyunsaturated fatty acids?

Accepted Answer

A)  Palm oil 
B)  Beef tallow 
C)  Safflower oil 
D)  Cocoa butter 
E)  Butter 
A)  Palm oil 
B)  Beef tallow 
C)  Safflower oil 
D)  Cocoa butter 
E)  Butter

Question 15

Low concentrations of low-density lipoproteins are associated with a high risk of heart attack.

Accepted Answer

A) True 
 B)False

Question 16

Heather notices that her favorite breakfast cereal contains butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Why did the manufacturer add these ingredients?

Accepted Answer

A)  To enhance the flavor of the cereal 
B)  To fortify the cereal with fat soluble vitamins 
C)  To improve the lipid profile of the cereal 
D)  To provide essential fatty acids 
E)  To keep the oil in the cereal from spoiling 
A)  To enhance the flavor of the cereal 
B)  To fortify the cereal with fat soluble vitamins 
C)  To improve the lipid profile of the cereal 
D)  To provide essential fatty acids 
E)  To keep the oil in the cereal from spoiling

Question 17

The Mediterranean diet provides about 20 to 25 percent of calories from fat.

Accepted Answer

A) True 
 B)False

Question 18

Flaxseed is rich in omega-3 fatty acids.

Accepted Answer

A) True 
 B)False

Question 19

You can typically judge the healthfulness of a fat by looking at ________.

Accepted Answer

A)  its hardness at room temperature 
B)  its consistency when heated 
C)  the amount of trans fats on the Nutrition Facts panel 
D)  the total amount of cholesterol per serving 
E)  its consistency when refrigerated 
A)  its hardness at room temperature 
B)  its consistency when heated 
C)  the amount of trans fats on the Nutrition Facts panel 
D)  the total amount of cholesterol per serving 
E)  its consistency when refrigerated

Question 20

For each of the following ingredients, suggest a substitution that is lower in unhealthy fats:

Accepted Answer

Answers ma

What lipid is an essential nutrient?

To lower blood cholesterol, an atherogenic diet plan advocates keeping saturated fat to less than five to six percent of daily calories.

Vitamin C and vitamin E are natural antioxidants that may be added to foods to increase shelf life.

________ is a noncaloric artificial fat made from fatty acids and sucrose.

Sam and Regina have a two-year old daughter, Keira. Sam wants Keira to follow the same low-fat diet like the one he and Regina follow. What advice would you give these parents?

_________ make up 95 percent of the lipids in foods and in the human body.

Palm and coconut oils are examples of polyunsaturated fats.

Eating more fiber promotes fat and cholesterol excretion.

Which food contains cholesterol?

Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing.

What methods are used by the food industry to prevent the spoilage of unsaturated oils in foods to increase shelf-life?

Phytosterols are phytochemicals that block the absorption of dietary cholesterol from the intestine.

What food is a good source of polyunsaturated fatty acids?

Low concentrations of low-density lipoproteins are associated with a high risk of heart attack.

Heather notices that her favorite breakfast cereal contains butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Why did the manufacturer add these ingredients?

The Mediterranean diet provides about 20 to 25 percent of calories from fat.

Flaxseed is rich in omega-3 fatty acids.

You can typically judge the healthfulness of a fat by looking at ________.

For each of the following ingredients, suggest a substitution that is lower in unhealthy fats:

The Basics of Understanding Nutrition Spotlight: How Do You Tell If Its Nutrition Fact or Nutrition Fiction

The Pursuit of a Healthy Dietspotlight: a Tapestry of Cultures and Cuisines

Anatomy for Nutritions Sakespotlight: Gut Feelings--Common Digestive Problems

The Carbohydrates: Sugar, Starch, and Fiberspotlight: Sweet Talk--Alternatives to Sugar

The Proteins and Amino Acidsspotlight: Vegetarian Eating Patterns

The Vitamins: a Functional Approachspotlight: Nutrition and Cancer Prevention

The Minerals and Water: a Functional Approachspotlight: Osteoporosis--The Silent Stalker of the Bones

Impact of Fluids and Beverages on Nutritional Healthspotlight: Fetal Alcohol Spectrum Disorder

Weight Managementspotlight: the Eating Disorders

Nutrition for Fueling Fitness and Sportspotlight: Nutrition Supplements and Sport Performance--Help or Hype

The Life Cycle: Conception Through the Later Yearsspotlight: Addressing Weight Problems in Children and Adolescents

Food Safety and the Global Food Supplyspotlight: Global Food Insecurity

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Exam 5: The Lipids: Fats and Oilsspotlight: Diet and Heart Disease

What lipid is an essential nutrient?

To lower blood cholesterol, an atherogenic diet plan advocates keeping saturated fat to less than five to six percent of daily calories.

Vitamin C and vitamin E are natural antioxidants that may be added to foods to increase shelf life.

________ is a noncaloric artificial fat made from fatty acids and sucrose.

Sam and Regina have a two-year old daughter, Keira. Sam wants Keira to follow the same low-fat diet like the one he and Regina follow. What advice would you give these parents?

_________ make up 95 percent of the lipids in foods and in the human body.

Palm and coconut oils are examples of polyunsaturated fats.

Eating more fiber promotes fat and cholesterol excretion.

Which food contains cholesterol?

Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing.

What methods are used by the food industry to prevent the spoilage of unsaturated oils in foods to increase shelf-life?

Phytosterols are phytochemicals that block the absorption of dietary cholesterol from the intestine.

What food is a good source of polyunsaturated fatty acids?

Low concentrations of low-density lipoproteins are associated with a high risk of heart attack.

Heather notices that her favorite breakfast cereal contains butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Why did the manufacturer add these ingredients?

The Mediterranean diet provides about 20 to 25 percent of calories from fat.

Flaxseed is rich in omega-3 fatty acids.

You can typically judge the healthfulness of a fat by looking at ________.

For each of the following ingredients, suggest a substitution that is lower in unhealthy fats:

The Basics of Understanding Nutrition Spotlight: How Do You Tell If Its Nutrition Fact or Nutrition Fiction

The Pursuit of a Healthy Dietspotlight: a Tapestry of Cultures and Cuisines

Anatomy for Nutritions Sakespotlight: Gut Feelings--Common Digestive Problems

The Carbohydrates: Sugar, Starch, and Fiberspotlight: Sweet Talk--Alternatives to Sugar

The Proteins and Amino Acidsspotlight: Vegetarian Eating Patterns

The Vitamins: a Functional Approachspotlight: Nutrition and Cancer Prevention

The Minerals and Water: a Functional Approachspotlight: Osteoporosis--The Silent Stalker of the Bones

Impact of Fluids and Beverages on Nutritional Healthspotlight: Fetal Alcohol Spectrum Disorder

Weight Managementspotlight: the Eating Disorders

Nutrition for Fueling Fitness and Sportspotlight: Nutrition Supplements and Sport Performance--Help or Hype

The Life Cycle: Conception Through the Later Yearsspotlight: Addressing Weight Problems in Children and Adolescents

Food Safety and the Global Food Supplyspotlight: Global Food Insecurity

Filters