Question 1

Which of the following statements is true?​

Accepted Answer

A)  ​Saturated fatty acids elevate LDL blood cholesterol. 
B)  ​Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C)  ​Monounsaturated fatty acids elevate LDL blood cholesterol. 
D)  ​Trans fatty acids lower LDL blood cholesterol. 
E)  ​Increasing trans fatty acid consumption can improve blood cholesterol. 
A)  ​Saturated fatty acids elevate LDL blood cholesterol. 
B)  ​Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C)  ​Monounsaturated fatty acids elevate LDL blood cholesterol. 
D)  ​Trans fatty acids lower LDL blood cholesterol. 
E)  ​Increasing trans fatty acid consumption can improve blood cholesterol.

Question 2

Which of the following is packaged with fatty acids to make a triglyceride?​

Accepted Answer

A)  ​glycerol 
B)  ​glycogen 
C)  ​glucose 
D)  ​sucrose 
E)  ​an antioxidant 
A)  ​glycerol 
B)  ​glycogen 
C)  ​glucose 
D)  ​sucrose 
E)  ​an antioxidant

Question 3

It is possible to consume too little fat.​

Accepted Answer

A) True 
 B)False

Question 4

Compared to carbohydrate, fat is:​

Accepted Answer

A)  ​not useful for providing energy. 
B)  ​a more concentrated form of energy. 
C)  ​a faster source of energy. 
D)  ​a less concentrated form of energy. 
A)  ​not useful for providing energy. 
B)  ​a more concentrated form of energy. 
C)  ​a faster source of energy. 
D)  ​a less concentrated form of energy.

Question 5

​Which of the following types of fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases?

Accepted Answer

A)  ​monounsaturated 
B)  ​saturated 
C)  ​omega-3 
D)  ​omega-6 
E)  ​trans 
A)  ​monounsaturated 
B)  ​saturated 
C)  ​omega-3 
D)  ​omega-6 
E)  ​trans

Question 6

Polyunsaturated fats:​

Accepted Answer

A)  ​are more abundant in animal products than in plant products. 
B)  ​are more solid than saturated fats. 
C)  ​don't spoil as easily as saturated fats. 
D)  ​do not have any health benefits. 
E)  ​can be found in fatty fish. 
A)  ​are more abundant in animal products than in plant products. 
B)  ​are more solid than saturated fats. 
C)  ​don't spoil as easily as saturated fats. 
D)  ​do not have any health benefits. 
E)  ​can be found in fatty fish.

Question 7

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do?​

Accepted Answer

A)  ​eliminate dairy foods from her diet 
B)  ​eat less meat and include more fruits, vegetables, and whole grains in her diet 
C)  ​eat more eggs and less meat 
D)  ​eliminate beef and pork from her diet 
E)  ​switch from fat-free milk to whole milk 
A)  ​eliminate dairy foods from her diet 
B)  ​eat less meat and include more fruits, vegetables, and whole grains in her diet 
C)  ​eat more eggs and less meat 
D)  ​eliminate beef and pork from her diet 
E)  ​switch from fat-free milk to whole milk

Question 8

Research has shown that fat substitutes are always effective at promoting weight loss.​​

Accepted Answer

A) True 
 B)False

Question 9

An unsaturated fat:​

Accepted Answer

A)  ​contains carbon chains of fewer than ten carbons. 
B)  ​lacks glycerol. 
C)  ​is missing hydrogens within its fatty acid chains. 
D)  ​is solid at room temperature. 
E)  ​has no double bonds between its carbons. 
A)  ​contains carbon chains of fewer than ten carbons. 
B)  ​lacks glycerol. 
C)  ​is missing hydrogens within its fatty acid chains. 
D)  ​is solid at room temperature. 
E)  ​has no double bonds between its carbons.

Question 10

Due to their roles in brain development and prevention of heart disease, Americans need to consume more:​

Accepted Answer

A)  ​omega-3 fatty acids. 
B)  ​omega-6 fatty acids. 
C)  ​monounsaturated fatty acids. 
D)  ​essential fatty acids. 
E)  ​trans fatty acids. 
A)  ​omega-3 fatty acids. 
B)  ​omega-6 fatty acids. 
C)  ​monounsaturated fatty acids. 
D)  ​essential fatty acids. 
E)  ​trans fatty acids.

Question 11

Which of the following does not describe a function of fat?​

Accepted Answer

A)  ​It provides insulation to the body. 
B)  ​It is an essential constituent of cell membranes. 
C)  ​It is the best source of energy for the brain. 
D)  ​It is a storage form of energy. 
E)  ​It contributes to improved skin complexion. 
A)  ​It provides insulation to the body. 
B)  ​It is an essential constituent of cell membranes. 
C)  ​It is the best source of energy for the brain. 
D)  ​It is a storage form of energy. 
E)  ​It contributes to improved skin complexion.

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

​ Which snack food exerts the most favorable effect on blood lipid levels?

Accepted Answer

A)  ​pretzels 
B)  ​cheese and crackers 
C)  ​walnuts and almonds 
D)  ​microwave popcorn 
E)  ​ice cream 
A)  ​pretzels 
B)  ​cheese and crackers 
C)  ​walnuts and almonds 
D)  ​microwave popcorn 
E)  ​ice cream

Question 14

Which of the following fats is mostly monounsaturated?​

Accepted Answer

A)  ​canola oil 
B)  ​corn oil 
C)  ​soybean oil 
D)  ​margarine 
E)  ​coconut oil 
A)  ​canola oil 
B)  ​corn oil 
C)  ​soybean oil 
D)  ​margarine 
E)  ​coconut oil

Question 15

Trans-fatty acids contribute to heart disease by:​

Accepted Answer

A)  ​producing inflammation in the arteries. 
B)  ​contributing to high blood pressure. 
C)  ​causing blood clots. 
D)  ​causing irregular heartbeats. 
E)  ​lowering blood triglycerides. 
A)  ​producing inflammation in the arteries. 
B)  ​contributing to high blood pressure. 
C)  ​causing blood clots. 
D)  ​causing irregular heartbeats. 
E)  ​lowering blood triglycerides.

Question 16

The lecithin needed for building cell membranes and other functions:​

Accepted Answer

A)  ​should be consumed as a supplement. 
B)  ​must be furnished in the diet. 
C)  ​is manufactured by the body. 
D)  ​is an essential nutrient. 
E)  ​is stored in the gallbladder. 
A)  ​should be consumed as a supplement. 
B)  ​must be furnished in the diet. 
C)  ​is manufactured by the body. 
D)  ​is an essential nutrient. 
E)  ​is stored in the gallbladder.

Question 17

Matching​
-​atherosclerosis

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 18

Which of the following fats predominates in the diet and in the body?​

Accepted Answer

A)  ​triglycerides 
B)  ​cholesterol 
C)  ​ phospholipids 
D)  ​lecithins 
E)  ​choline 
A)  ​triglycerides 
B)  ​cholesterol 
C)  ​ phospholipids 
D)  ​lecithins 
E)  ​choline

Question 19

Characteristics of olestra include which of the following?​

Accepted Answer

A)  ​it is made with glycerol. 
B)  ​it cannot be absorbed by the body. 
C)  ​it is used in all snack foods. 
D)  ​it can be toxic. 
E)  ​it is a source of energy for the brain 
A)  ​it is made with glycerol. 
B)  ​it cannot be absorbed by the body. 
C)  ​it is used in all snack foods. 
D)  ​it can be toxic. 
E)  ​it is a source of energy for the brain

Question 20

​Visible fats include the fats in:

Accepted Answer

A)  ​fried foods.​ 
B)  ​steak. 
C)  ​biscuits. 
D)  ​sour cream. 
E)  ​ice cream. 
A)  ​fried foods.​ 
B)  ​steak. 
C)  ​biscuits. 
D)  ​sour cream. 
E)  ​ice cream.

Exam 4: Lipids

Which of the following statements is true?​

Which of the following is packaged with fatty acids to make a triglyceride?​

It is possible to consume too little fat.​

Compared to carbohydrate, fat is:​

​Which of the following types of fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases?

Polyunsaturated fats:​

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do?​

Research has shown that fat substitutes are always effective at promoting weight loss.​​

An unsaturated fat:​

Due to their roles in brain development and prevention of heart disease, Americans need to consume more:​

Which of the following does not describe a function of fat?​

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

​ Which snack food exerts the most favorable effect on blood lipid levels?

Which of the following fats is mostly monounsaturated?​

Trans-fatty acids contribute to heart disease by:​

The lecithin needed for building cell membranes and other functions:​

Matching​ -​atherosclerosis

Which of the following fats predominates in the diet and in the body?​

Characteristics of olestra include which of the following?​

​Visible fats include the fats in:

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 statements is true?

Which of the following is packaged with fatty acids to make a triglyceride?

It is possible to consume too little fat.

Compared to carbohydrate, fat is:

Which of the following types of fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases?

Polyunsaturated fats:

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do?

Research has shown that fat substitutes are always effective at promoting weight loss.

An unsaturated fat:

Due to their roles in brain development and prevention of heart disease, Americans need to consume more:

Which of the following does not describe a function of fat?

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

Which snack food exerts the most favorable effect on blood lipid levels?

Which of the following fats is mostly monounsaturated?

Trans-fatty acids contribute to heart disease by:

The lecithin needed for building cell membranes and other functions:

Matching -atherosclerosis

Which of the following fats predominates in the diet and in the body?

Characteristics of olestra include which of the following?

Visible fats include the fats in: