Question 1

Matching​
-​rancid

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 2

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?​

Accepted Answer

A)  ​Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B)  ​Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C)  ​Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D)  ​Use margarine instead of butter since margarine contains trans-fatty acids, which are healthy. 
E)  ​Eliminate both butter and margarine from your diet. 
A)  ​Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B)  ​Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C)  ​Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D)  ​Use margarine instead of butter since margarine contains trans-fatty acids, which are healthy. 
E)  ​Eliminate both butter and margarine from your diet.

Question 3

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)  ​increased obesity rates. 
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)  ​increased obesity rates.

Question 4

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?​

Accepted Answer

A)  ​adding oil to the food. 
B)  ​whipping air into the food. 
C)  ​rearranging the molecules in the fat. 
D)  ​frying foods instead of baking them. 
E)  ​eliminating fat replacers in food. 
A)  ​adding oil to the food. 
B)  ​whipping air into the food. 
C)  ​rearranging the molecules in the fat. 
D)  ​frying foods instead of baking them. 
E)  ​eliminating fat replacers in food.

Question 5

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)  ​prevent them from becoming trans-fats. 
A)  ​make them softer. 
B)  ​give foods a longer shelf life. 
C)  ​make them healthier. 
D)  ​reduce the kcalories in a food. 
E)  ​prevent them from becoming trans-fats.

Question 6

​Linoleic acid is found primarily in:

Accepted Answer

A)  ​vegetable oils. 
B)  ​fish oils. 
C)  ​fast foods. 
D)  ​refined grains. 
E)  ​red meat. 
A)  ​vegetable oils. 
B)  ​fish oils. 
C)  ​fast foods. 
D)  ​refined grains. 
E)  ​red meat.

Question 7

Which fish would be most likely to contain high levels of mercury?​

Accepted Answer

A)  ​salmon 
B)  ​catfish 
C)  ​pollock 
D)  ​shark 
E)  ​sardines 
A)  ​salmon 
B)  ​catfish 
C)  ​pollock 
D)  ​shark 
E)  ​sardines

Question 8

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

Accepted Answer

A)  ​monounsaturated. 
B)  ​polyunsaturated. 
C)  ​emulsified. 
D)  ​homogenized. 
E)  ​essential. 
A)  ​monounsaturated. 
B)  ​polyunsaturated. 
C)  ​emulsified. 
D)  ​homogenized. 
E)  ​essential.

Question 9

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?​

Accepted Answer

A)  ​0 
B)  3-6​ 
C)  ​6-10 
D)  ​8-12 
E)  ​12-14 
A)  ​0 
B)  3-6​ 
C)  ​6-10 
D)  ​8-12 
E)  ​12-14

Question 10

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)  ​no excretion; it is all reused by the body. 
A)  ​via the lungs. 
B)  ​in the urine. 
C)  ​in the feces. 
D)  ​through the skin. 
E)  ​no excretion; it is all reused by the body.

Question 11

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

Accepted Answer

A)  ​increase consumption of vegetable oils 
B)  ​take omega-3 supplements 
C)  ​eat a variety of different types of coldwater fatty fish 
D)  ​increase consumption of nuts 
E)  ​take fish oil supplements. 
A)  ​increase consumption of vegetable oils 
B)  ​take omega-3 supplements 
C)  ​eat a variety of different types of coldwater fatty fish 
D)  ​increase consumption of nuts 
E)  ​take fish oil supplements.

Question 12

Matching​
-​oxidation

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 13

What is meant by saturation of a fatty acid?​

Accepted Answer

Saturation of a fatty acid refers to its

Question 14

Which of the following contains the softest fat?​

Accepted Answer

A)  ​butter 
B)  chicken fat​ 
C)  ​beef tallow 
D)  ​lard 
E)  ​coconut oil 
A)  ​butter 
B)  chicken fat​ 
C)  ​beef tallow 
D)  ​lard 
E)  ​coconut oil

Question 15

Which of the following is an example of an omega-6 fatty acid?​

Accepted Answer

A)  ​EPA. 
B)  ​linolenic acid. 
C)  ​DHA. 
D)  ​cholesterol. 
E)  ​linoleic acid. 
A)  ​EPA. 
B)  ​linolenic acid. 
C)  ​DHA. 
D)  ​cholesterol. 
E)  ​linoleic acid.

Question 16

An essential fatty acid is one that:​

Accepted Answer

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

Question 17

Many vegetable 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 polyunsaturated 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 polyunsaturated fatty acids.

Question 18

​Not all fatty acids have the same cholesterol-raising effect.

Accepted Answer

A) True 
 B)False

Question 19

The compound that forms the backbone of triglycerides is called:​

Accepted Answer

A)  ​glycerol. 
B)  ​a fatty acid. 
C)  ​acetic acid. 
D)  ​stearic acid. 
E)  ​glycogen. 
A)  ​glycerol. 
B)  ​a fatty acid. 
C)  ​acetic acid. 
D)  ​stearic acid. 
E)  ​glycogen.

Question 20

A change from whole milk to nonfat milk would:​

Accepted Answer

A)  ​decrease the amount of saturated fat. 
B)  ​increase the number of kcalories. 
C)  ​decrease the amount of calcium. 
D)  increase vitamin consumption. 
E)  ​decrease protein consumption. 
A)  ​decrease the amount of saturated fat. 
B)  ​increase the number of kcalories. 
C)  ​decrease the amount of calcium. 
D)  increase vitamin consumption. 
E)  ​decrease protein consumption.

Exam 4: Lipids

Matching​ -​rancid

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?​

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

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?​

Food producers hydrogenate unsaturated fatty acids in order to:​

​Linoleic acid is found primarily in:

Which fish would be most likely to contain high levels of mercury?​

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

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?​

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

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

Matching​ -​oxidation

What is meant by saturation of a fatty acid?​

Which of the following contains the softest fat?​

Which of the following is an example of an omega-6 fatty acid?​

An essential fatty acid is one that:​

Many vegetable oils contain large amounts of:​

​Not all fatty acids have the same cholesterol-raising effect.

The compound that forms the backbone of triglycerides is called:​

A change from whole milk to nonfat milk would:​

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

Matching -rancid

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?

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

Food manufacturers use which of the following techniques to reduce the fat and kcalories in food?

Food producers hydrogenate unsaturated fatty acids in order to:

Linoleic acid is found primarily in:

Which fish would be most likely to contain high levels of mercury?

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

How many ounces of fatty fish do the AHA Dietary Guidelines recommend that individuals consume each week?

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

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

Matching -oxidation

What is meant by saturation of a fatty acid?

Which of the following contains the softest fat?

Which of the following is an example of an omega-6 fatty acid?

An essential fatty acid is one that:

Many vegetable oils contain large amounts of:

Not all fatty acids have the same cholesterol-raising effect.

The compound that forms the backbone of triglycerides is called:

A change from whole milk to nonfat milk would: