Question 1

Trans-fatty acids are:​

Accepted Answer

A)  ​naturally found in some foods. 
B)  ​beneficial to health. 
C)  ​created by an oxidation reaction. 
D)  ​essential. 
E)  ​saturated. 
A)  ​naturally found in some foods. 
B)  ​beneficial to health. 
C)  ​created by an oxidation reaction. 
D)  ​essential. 
E)  ​saturated. A

Question 2

Matching​
-​plant sterols

Accepted Answer

A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells. 
A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells. G

Question 3

Which of the following statements about cholesterol is false?​

Accepted Answer

A)  ​Cholesterol in food is not the main factor in raising blood cholesterol. 
B)  ​High blood levels of HDL cholesterol raise the risk of heart disease. 
C)  ​Cholesterol is found only in animal foods. 
D)  ​Some vegetable fats can contribute to high blood levels of cholesterol. 
E)  ​High blood levels of LDL cholesterol can increase the risk of stroke. 
A)  ​Cholesterol in food is not the main factor in raising blood cholesterol. 
B)  ​High blood levels of HDL cholesterol raise the risk of heart disease. 
C)  ​Cholesterol is found only in animal foods. 
D)  ​Some vegetable fats can contribute to high blood levels of cholesterol. 
E)  ​High blood levels of LDL cholesterol can increase the risk of stroke. B

Question 4

​To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Accepted Answer

A)  ​peanut butter 
B)  ​margarine 
C)  ​butter 
D)  ​cream cheese 
E)  ​chocolate 
A)  ​peanut butter 
B)  ​margarine 
C)  ​butter 
D)  ​cream cheese 
E)  ​chocolate

Question 5

Matching​
-​adipose tissue

Accepted Answer

A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells. 
A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells.

Question 6

Which of the following high-fat foods would be the least heart-healthy to consume daily?​

Accepted Answer

A)  ​avocados 
B)  ​walnuts 
C)  ​potato chips 
D)  ​canned tuna 
E)  ​sunflower seeds 
A)  ​avocados 
B)  ​walnuts 
C)  ​potato chips 
D)  ​canned tuna 
E)  ​sunflower seeds

Question 7

EPA and DHA are:​

Accepted Answer

A)  ​omega-6 fatty acids. 
B)  ​omega-3 fatty acids. 
C)  ​absent from fish oils. 
D)  ​made from linoleic acid. 
E)  ​ synthesized by the liver. 
A)  ​omega-6 fatty acids. 
B)  ​omega-3 fatty acids. 
C)  ​absent from fish oils. 
D)  ​made from linoleic acid. 
E)  ​ synthesized by the liver.

Question 8

Matching​
-​antioxidants

Accepted Answer

A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells. 
A) ​the term used to describe fats when they have deteriorated, usually by oxidation. 
B) the process of a substance combining with oxygen. 
C) compounds that protect others from oxidation by being oxidized themselves. 
D) ​a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds. 
E) a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells.

Question 9

Virtually unlimited amounts of body fuel can be stored by the:​

Accepted Answer

A)  ​liver as glycogen. 
B)  ​adipose tissue. 
C)  ​muscle proteins. 
D)  ​blood as glucose. 
E)  ​gallbladder. 
A)  ​liver as glycogen. 
B)  ​adipose tissue. 
C)  ​muscle proteins. 
D)  ​blood as glucose. 
E)  ​gallbladder.

Question 10

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?​

Accepted Answer

A)  ​liver 
B)  ​gallbladder 
C)  ​stomach 
D)  ​pancreas 
E)  ​intestine 
A)  ​liver 
B)  ​gallbladder 
C)  ​stomach 
D)  ​pancreas 
E)  ​intestine

Question 11

Five grams of fat provide _____ kcalories.​

Accepted Answer

A)  ​5 
B)  ​20 
C)  ​45 
D)  ​65 
E)  ​100 
A)  ​5 
B)  ​20 
C)  ​45 
D)  ​65 
E)  ​100

Question 12

Discuss the potential benefits and risks of taking fish oil supplements.​

Accepted Answer

Omega-3 fatty acids, including EPA and D

Question 13

Which of the following would be the best way to increase your 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 eggs. 
A)  ​Eat more fish. 
B)  ​Eat more seed oils. 
C)  ​Take supplements. 
D)  ​Eat more plants. 
E)  ​Eat more eggs.

Question 14

​Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?

Accepted Answer

different types of fats can make a diffe

Question 15

The phosphate group on a phospholipid:​

Accepted Answer

A)  ​enables phospholipids to dissolve in water. 
B)  ​makes the phospholipid saturated. 
C)  ​prevents the digestion of lecithin supplements. 
D)  ​competes with fatty acids. 
E)  ​is an essential nutrient. 
A)  ​enables phospholipids to dissolve in water. 
B)  ​makes the phospholipid saturated. 
C)  ​prevents the digestion of lecithin supplements. 
D)  ​competes with fatty acids. 
E)  ​is an essential nutrient.

Question 16

​Which of the following is a sterol?

Accepted Answer

A)  ​linoleic acid 
B)  ​lecithin 
C)  ​linolenic acid 
D)  ​ketones 
E)  ​testosterone 
A)  ​linoleic acid 
B)  ​lecithin 
C)  ​linolenic acid 
D)  ​ketones 
E)  ​testosterone

Question 17

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

Accepted Answer

A)  ​weight loss due to poor absorption. 
B)  ​reduced serum cholesterol levels. 
C)  ​storage of the essential fatty acid, linoleic acid. 
D)  ​an increased risk of developing cardiovascular disease. 
E)  ​lower blood LDL levels. 
A)  ​weight loss due to poor absorption. 
B)  ​reduced serum cholesterol levels. 
C)  ​storage of the essential fatty acid, linoleic acid. 
D)  ​an increased risk of developing cardiovascular disease. 
E)  ​lower blood LDL levels.

Question 18

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)  ​decreasing intake of omega-3 fatty acids. 
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)  ​decreasing intake of omega-3 fatty acids.

Question 19

​Approximately how many grams of fat do three tablespoons of regular salad dressing add to a salad?

Accepted Answer

A)  ​1 
B)  ​12 
C)  ​15 
D)  ​27 
E)  ​30 
A)  ​1 
B)  ​12 
C)  ​15 
D)  ​27 
E)  ​30

Question 20

Which of the following is not true regarding plant sterols?​

Accepted Answer

A)  ​They are structurally similar to cholesterol. 
B)  ​They interfere with cholesterol absorption. 
C)  ​They raise blood cholesterol levels. 
D)  ​They help to reduce blood cholesterol levels. 
E)  ​They are used to fortify foods such as margarine. 
A)  ​They are structurally similar to cholesterol. 
B)  ​They interfere with cholesterol absorption. 
C)  ​They raise blood cholesterol levels. 
D)  ​They help to reduce blood cholesterol levels. 
E)  ​They are used to fortify foods such as margarine.

Exam 4: Lipids

Trans-fatty acids are:​

Matching​ -​plant sterols

Which of the following statements about cholesterol is false?​

​To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Matching​ -​adipose tissue

Which of the following high-fat foods would be the least heart-healthy to consume daily?​

EPA and DHA are:​

Matching​ -​antioxidants

Virtually unlimited amounts of body fuel can be stored by the:​

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?​

Five grams of fat provide _____ kcalories.​

Discuss the potential benefits and risks of taking fish oil supplements.​

Which of the following would be the best way to increase your intake of omega-3 fatty acids?​

​Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?

The phosphate group on a phospholipid:​

​Which of the following is a sterol?

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

Today's recommendations for fat intake emphasize:​

​Approximately how many grams of fat do three tablespoons of regular salad dressing add to a salad?

Which of the following is not true regarding plant sterols?​

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Protein

Energy Balance and Body Composition

Weight Management - Overweight and Underweight

The Vitamins

Water and the Minerals

Nutrition Through the Life Span - Pregnancy and Infancy

Nutrition Through the Life Span - Childhood and Adolescence

Nutrition Through the Life Span - Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition - Cancer - and HIV Infection

Filters

Trans-fatty acids are:

Matching -plant sterols

Which of the following statements about cholesterol is false?

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Matching -adipose tissue

Which of the following high-fat foods would be the least heart-healthy to consume daily?

EPA and DHA are:

Matching -antioxidants

Virtually unlimited amounts of body fuel can be stored by the:

Carbohydrate, protein, and fat can be used to manufacture cholesterol in which organ?

Five grams of fat provide _____ kcalories.

Discuss the potential benefits and risks of taking fish oil supplements.

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?

The phosphate group on a phospholipid:

Which of the following is a sterol?

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

Today's recommendations for fat intake emphasize:

Approximately how many grams of fat do three tablespoons of regular salad dressing add to a salad?

Which of the following is not true regarding plant sterols?