Question 1

​Describe the various functions of fat in the human body.

Accepted Answer

Fats are the body's chief form of stored

Question 2

The Dietary Guidelines recommend:​

Accepted Answer

A)  ​replacing liquid oils with solid fats. 
B)  ​severely restricting intake of all lipids. 
C)  ​consuming less cream, coconut oil, and shortening. 
D)  ​selecting the most energy-dense foods from each food group. 
E)  ​leaving the skin on poultry when cooking. 
A)  ​replacing liquid oils with solid fats. 
B)  ​severely restricting intake of all lipids. 
C)  ​consuming less cream, coconut oil, and shortening. 
D)  ​selecting the most energy-dense foods from each food group. 
E)  ​leaving the skin on poultry when cooking.

Question 3

Which of the following is a rich source of monounsaturated fat?​

Accepted Answer

A)  ​olive oil 
B)  ​coconut oil 
C)  ​sunflower oil 
D)  ​corn oil 
E)  ​cottonseed oil 
A)  ​olive oil 
B)  ​coconut oil 
C)  ​sunflower oil 
D)  ​corn oil 
E)  ​cottonseed oil

Question 4

Extra virgin olive oil is an excellent choice as a replacement for butter because:​

Accepted Answer

A)  ​it has a less bitter flavor than lighter oils. 
B)  ​it is lower in kcalories than butter. 
C)  ​its monounsaturated fats raise HDL cholesterol. 
D)  ​it only delivers 4 kilocalories per gram. 
E)  ​its phytochemicals interfere with the inflammatory process. 
A)  ​it has a less bitter flavor than lighter oils. 
B)  ​it is lower in kcalories than butter. 
C)  ​its monounsaturated fats raise HDL cholesterol. 
D)  ​it only delivers 4 kilocalories per gram. 
E)  ​its phytochemicals interfere with the inflammatory process.

Question 5

​Linoleic and linolenic fatty acids are both:

Accepted Answer

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

Question 6

Matching​
-​hydrogenation

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 7

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.​

Accepted Answer

A)  ​500 
B)  ​550 
C)  ​55 
D)  ​15 
E)  ​5 
A)  ​500 
B)  ​550 
C)  ​55 
D)  ​15 
E)  ​5

Question 8

​Current dietary guidelines regarding fat include which of the following?

Accepted Answer

A)  ​total fat intake should not exceed 35% of kcalories. 
B)  ​saturated fats should contribute less than 1% of kcalories. 
C)  ​an upper limit of 1500 milligrams cholesterol daily. 
D)  ​polyunsaturated fats should provide at least 10% of kcalories. 
E)  ​an upper limit of 8 grams of trans-fat daily. 
A)  ​total fat intake should not exceed 35% of kcalories. 
B)  ​saturated fats should contribute less than 1% of kcalories. 
C)  ​an upper limit of 1500 milligrams cholesterol daily. 
D)  ​polyunsaturated fats should provide at least 10% of kcalories. 
E)  ​an upper limit of 8 grams of trans-fat daily.

Question 9

​Trans-fatty acids are most abundant in:

Accepted Answer

A)  ​animal foods. 
B)  ​plant foods. 
C)  ​foods made with partially hydrogenated oils. 
D)  ​the essential fatty acids. 
E)  ​bile. 
A)  ​animal foods. 
B)  ​plant foods. 
C)  ​foods made with partially hydrogenated oils. 
D)  ​the essential fatty acids. 
E)  ​bile.

Describe the various functions of fat in the human body.

The Dietary Guidelines recommend:

Which of the following is a rich source of monounsaturated fat?

Extra virgin olive oil is an excellent choice as a replacement for butter because:

Linoleic and linolenic fatty acids are both:

Matching -hydrogenation

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Current dietary guidelines regarding fat include which of the following?

Trans-fatty acids are most abundant 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

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Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

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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

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Exam 4: Lipids