Question 1

Which of the following foods does not contain cholesterol?​

Accepted Answer

A)  ​eggs 
B)  ​cheese 
C)  ​milk 
D)  ​peanut butter 
E)  ​fish 
A)  ​eggs 
B)  ​cheese 
C)  ​milk 
D)  ​peanut butter 
E)  ​fish

Question 2

Consumers should keep the following 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. 
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.

Question 3

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?​

Accepted Answer

A)  ​lecithin 
B)  ​cholesterol 
C)  ​linoleic acid 
D)  ​glycogen 
E)  ​sterols 
A)  ​lecithin 
B)  ​cholesterol 
C)  ​linoleic acid 
D)  ​glycogen 
E)  ​sterols

Question 4

Matching​
-​cardiovascular disease

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 5

Researchers are steering away from population-wide recommendations for low-fat diets because:​

Accepted Answer

A)  ​most people don't follow them anyway. 
B)  ​there have been reports of nutrient deficiencies associated with low-fat diets. 
C)  ​some sources of fat are valuable to health and should not be avoided. 
D)  ​low-fat diets really aren't beneficial after all. 
E)  ​cardiovascular disease is not associated with fat intake. 
A)  ​most people don't follow them anyway. 
B)  ​there have been reports of nutrient deficiencies associated with low-fat diets. 
C)  ​some sources of fat are valuable to health and should not be avoided. 
D)  ​low-fat diets really aren't beneficial after all. 
E)  ​cardiovascular disease is not associated with fat intake.

Question 6

​A triglyceride must contain specific combinations of fatty acids.

Accepted Answer

A) True 
 B)False

Question 7

What are trans-fatty acids, and how do they influence health?​

Accepted Answer

Trans-fatty acids are those that remain

Question 8

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

Accepted Answer

Omega-3 fatty acids are needed for optim

Question 9

Unsaturated fats should be consumed in moderation because:​

Accepted Answer

A)  ​they are high in kcalories. 
B)  ​they raise LDL levels. 
C)  ​the foods that contain them are not nutritious. 
D)  ​they reduce blood clotting factors. 
E)  ​they contain high levels of trans-fatty acids. 
A)  ​they are high in kcalories. 
B)  ​they raise LDL levels. 
C)  ​the foods that contain them are not nutritious. 
D)  ​they reduce blood clotting factors. 
E)  ​they contain high levels of trans-fatty acids.

Question 10

If Ann is watching her weight, which of the following suggestions would be most beneficial to her? ​

Accepted Answer

A)  ​Use margarine instead of butter. 
B)  ​Increase her consumption of coconut oil. 
C)  ​Eliminate fat from her diet. 
D)  ​Choose processed meats instead of fresh meats. 
E)  ​Switch from whole milk to fat-free milk. 
A)  ​Use margarine instead of butter. 
B)  ​Increase her consumption of coconut oil. 
C)  ​Eliminate fat from her diet. 
D)  ​Choose processed meats instead of fresh meats. 
E)  ​Switch from whole milk to fat-free milk.

Question 11

​Fat functions in the body to:

Accepted Answer

A)  ​provide energy. 
B)  ​regulate body processes. 
C)  ​build muscle tissue. 
D)  ​synthesize enzymes. 
E)  ​lower the risk of heart disease. 
A)  ​provide energy. 
B)  ​regulate body processes. 
C)  ​build muscle tissue. 
D)  ​synthesize enzymes. 
E)  ​lower the risk of heart disease.

Question 12

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:​

Accepted Answer

A)  ​the fact that food manufacturers are not allowed to use trans fats. 
B)  ​the liberal use of olive oil. 
C)  ​decreased sodium intake. 
D)  ​the liberal use of safflower oil. 
E)  ​high consumption of red meat. 
A)  ​the fact that food manufacturers are not allowed to use trans fats. 
B)  ​the liberal use of olive oil. 
C)  ​decreased sodium intake. 
D)  ​the liberal use of safflower oil. 
E)  ​high consumption of red meat.

Question 13

A rich source of polyunsaturated fatty acids is:​

Accepted Answer

A)  ​lamb. 
B)  ​egg yolk. 
C)  ​milk. 
D)  ​sunflower oil. 
E)  ​palm oil 
A)  ​lamb. 
B)  ​egg yolk. 
C)  ​milk. 
D)  ​sunflower oil. 
E)  ​palm oil

Question 14

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.​

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

Saturated and trans fats are g

Question 16

When exposed to oxygen, fats can become _____.​

Accepted Answer

A)  ​saturated 
B)  ​hydrogenated 
C)  ​rancid 
D)  ​trans fats 
E)  ​emulsified 
A)  ​saturated 
B)  ​hydrogenated 
C)  ​rancid 
D)  ​trans fats 
E)  ​emulsified

Question 17

Linolenic acid is classified as an essential fatty acid because it:​

Accepted Answer

A)  ​neutralizes cholesterol. 
B)  ​cannot be made from other substances in the body. 
C)  ​is a monounsaturated fatty acid. 
D)  ​is found in both animal and plant foods. 
E)  ​is necessary for cholesterol synthesis. 
A)  ​neutralizes cholesterol. 
B)  ​cannot be made from other substances in the body. 
C)  ​is a monounsaturated fatty acid. 
D)  ​is found in both animal and plant foods. 
E)  ​is necessary for cholesterol synthesis.

Question 18

Which enzymes digest fats in the mouth, stomach, and intestine?​

Accepted Answer

A)  ​phosphatases 
B)  ​amylases 
C)  ​bile acids 
D)  ​cholecystokinins 
E)  ​lipases 
A)  ​phosphatases 
B)  ​amylases 
C)  ​bile acids 
D)  ​cholecystokinins 
E)  ​lipases

Question 19

​Which of the following food groups always contains fat?

Accepted Answer

A)  ​fruits 
B)  ​grains 
C)  ​meats 
D)  ​vegetables 
E)  ​dairy 
A)  ​fruits 
B)  ​grains 
C)  ​meats 
D)  ​vegetables 
E)  ​dairy

Question 20

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

avocado (monounsaturated fat- may preven

Exam 4: Lipids

Which of the following foods does not contain cholesterol?​

Consumers should keep the following in mind about foods made with fat substitutes:​

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?​

Matching​ -​cardiovascular disease

Researchers are steering away from population-wide recommendations for low-fat diets because:​

​A triglyceride must contain specific combinations of fatty acids.

What are trans-fatty acids, and how do they influence health?​

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

Unsaturated fats should be consumed in moderation because:​

If Ann is watching her weight, which of the following suggestions would be most beneficial to her? ​

​Fat functions in the body to:

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:​

A rich source of polyunsaturated fatty acids is:​

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.​

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

When exposed to oxygen, fats can become _____.​

Linolenic acid is classified as an essential fatty acid because it:​

Which enzymes digest fats in the mouth, stomach, and intestine?​

​Which of the following food groups always contains fat?

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

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

Which of the following foods does not contain cholesterol?

Consumers should keep the following in mind about foods made with fat substitutes:

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?

Matching -cardiovascular disease

Researchers are steering away from population-wide recommendations for low-fat diets because:

A triglyceride must contain specific combinations of fatty acids.

What are trans-fatty acids, and how do they influence health?

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

Unsaturated fats should be consumed in moderation because:

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

Fat functions in the body to:

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:

A rich source of polyunsaturated fatty acids is:

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

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

When exposed to oxygen, fats can become _____.

Linolenic acid is classified as an essential fatty acid because it:

Which enzymes digest fats in the mouth, stomach, and intestine?

Which of the following food groups always contains fat?

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