Question 1

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)  ​in sweat 
A)  ​via the lungs 
B)  ​in the urine 
C)  ​in the feces 
D)  ​through the skin 
E)  ​in sweat C

Question 2

What are phospholipids and why are they important to your overall health?

Accepted Answer

​The phospholipids (together with sterols), make up only 5 percent of the lipids in the diet, but they are nevertheless worthy of attention. Among the phospholipids, the lecithins are of particular interest. Like the triglycerides, the lecithins and other phospholipids have a backbone of glycerol; they differ from the triglycerides in having only two fatty acids attached to the glycerol. In place of the third fatty acid, they have a phosphate group (a phosphorus-containing acid) and a molecule of choline or a similar compound. The fatty acids make the phospholipids soluble in fat; the phosphate group enables them to dissolve in water. Such versatility benefits the food industry, which uses phospholipids as emulsifiers to mix fats with water in such products as mayonnaise and candy bars. In addition to the phospholipids used by the food industry as emulsifiers, phospholipids are also found naturally in foods. The richest food sources of lecithin are eggs, liver, soybeans, wheat germ, and peanuts. Lecithins and other phospholipids are important constituents of cell membranes. They also act as emulsifiers in the body, helping to keep other fats in solution in the watery blood and body fluids. In addition, some phospholipids generate signals inside the cells in response to hormones, such as insulin, to help alter body conditions.

Question 3

Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do?

Accepted Answer

A)  ​Eliminate dairy foods from her diet. 
B)  ​Eat less meat and include more fruits, vegetables, and grains in her diet. 
C)  ​Eat more eggs and less meat. 
D)  ​Eliminate beef and pork from her diet. 
E)  ​Eat more meat and less eggs. 
A)  ​Eliminate dairy foods from her diet. 
B)  ​Eat less meat and include more fruits, vegetables, and grains in her diet. 
C)  ​Eat more eggs and less meat. 
D)  ​Eliminate beef and pork from her diet. 
E)  ​Eat more meat and less eggs. B

Question 4

Describe the various functions of fat in the human body.

Accepted Answer

Lipids perform many tasks in the body, b

Question 5

What are the current dietary guidelines regarding fat intake?

Accepted Answer

A)  ​Total fat intake can exceed 35% of kcalories. 
B)  ​Saturated fats should contribute more than 10% of kcalories. 
C)  ​The upper limit of daily cholesterol consumption is100 milligrams. 
D)  ​The upper limit of daily cholesterol consumption is 300 milligrams. 
E)  ​Polyunsaturated fats should provide at least 10% of kcalories. 
A)  ​Total fat intake can exceed 35% of kcalories. 
B)  ​Saturated fats should contribute more than 10% of kcalories. 
C)  ​The upper limit of daily cholesterol consumption is100 milligrams. 
D)  ​The upper limit of daily cholesterol consumption is 300 milligrams. 
E)  ​Polyunsaturated fats should provide at least 10% of kcalories.

Question 6

Which type of nut seems to exert the most favorable effect on blood lipid levels?

Accepted Answer

A)  ​peanuts 
B)  ​pecans 
C)  ​walnuts 
D)  ​macadamia 
E)  ​Brazil nuts 
A)  ​peanuts 
B)  ​pecans 
C)  ​walnuts 
D)  ​macadamia 
E)  ​Brazil nuts

Question 7

Food manufacturers are required to list the amount of ____ fatty acids on food labels.

Accepted Answer

A)  ​trans 
B)  ​polyunsaturated 
C)  ​monounsaturated 
D)  ​essential 
E)  ​disaturated 
A)  ​trans 
B)  ​polyunsaturated 
C)  ​monounsaturated 
D)  ​essential 
E)  ​disaturated

Question 8

Which statement characterizes fat replacements?

Accepted Answer

A)  ​The use of sugars and proteins as fat replacers results in higher-kcal products. 
B)  ​Unlike a triglyceride, an olestra molecule does not contain fatty acids. 
C)  ​The vitamins added to olestra are dietarily insignificant. 
D)  ​Since it is not absorbed, olestra does not affect the absorption of nutrients. 
E)  ​Trans-fats are much less harmful than cis-fats. 
A)  ​The use of sugars and proteins as fat replacers results in higher-kcal products. 
B)  ​Unlike a triglyceride, an olestra molecule does not contain fatty acids. 
C)  ​The vitamins added to olestra are dietarily insignificant. 
D)  ​Since it is not absorbed, olestra does not affect the absorption of nutrients. 
E)  ​Trans-fats are much less harmful than cis-fats.

Question 9

EPA and DHA are ____.

Accepted Answer

A)  ​omega-6 fatty acids 
B)  ​omega-3 fatty acids 
C)  ​found primarily in plant oils and seeds 
D)  ​made from linoleic acid 
E)  ​preservatives 
A)  ​omega-6 fatty acids 
B)  ​omega-3 fatty acids 
C)  ​found primarily in plant oils and seeds 
D)  ​made from linoleic acid 
E)  ​preservatives

Question 10

A three carbon molecule present in triglycerides is ____.

Accepted Answer

A)  ​glycerol 
B)  ​glycogen 
C)  ​glucose 
D)  ​sucrose 
E)  ​lactose 
A)  ​glycerol 
B)  ​glycogen 
C)  ​glucose 
D)  ​sucrose 
E)  ​lactose

Question 11

Plant sterols ____.

Accepted Answer

A)  ​are structurally similar to phospholipids 
B)  ​interfere with cholesterol absorption 
C)  ​raise blood cholesterol levels 
D)  ​help to reduce blood cholesterol levels 
E)  ​are essential fatty acids 
A)  ​are structurally similar to phospholipids 
B)  ​interfere with cholesterol absorption 
C)  ​raise blood cholesterol levels 
D)  ​help to reduce blood cholesterol levels 
E)  ​are essential fatty acids

Question 12

The liver can make cholesterol from ____.

Accepted Answer

A)  ​carbohydrate, protein, or fat 
B)  ​carbohydrate or protein 
C)  ​phospholipids or bile 
D)  ​phospholipids or protein 
E)  ​fat or bile 
A)  ​carbohydrate, protein, or fat 
B)  ​carbohydrate or protein 
C)  ​phospholipids or bile 
D)  ​phospholipids or protein 
E)  ​fat or bile

Question 13

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

Accepted Answer

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

Question 14

Fat functions in the body to ____.

Accepted Answer

A)  ​provide energy 
B)  ​regulate body processes 
C)  ​build muscle tissue 
D)  ​synthesize enzymes 
E)  ​transport oxygen 
A)  ​provide energy 
B)  ​regulate body processes 
C)  ​build muscle tissue 
D)  ​synthesize enzymes 
E)  ​transport oxygen

Question 15

A triglyceride contains more than three fatty acids.

Accepted Answer

A) True 
 B)False

Question 16

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)  ​prevents phospholipids from dissolving in water 
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)  ​prevents phospholipids from dissolving in water

Question 17

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

Potentially Healthful Fatty Acids (by ty

Question 18

Why aren't low fat diets recommended for healthy people?

Accepted Answer

A)  ​Low fat diets are always low in kcalories. 
B)  ​Low fat diets are typically low in refined carbohydrates. 
C)  ​Some fats have dietary benefits. 
D)  ​Low fat diets are low in saturated fats. 
E)  ​Low fat diets include fatty fish. 
A)  ​Low fat diets are always low in kcalories. 
B)  ​Low fat diets are typically low in refined carbohydrates. 
C)  ​Some fats have dietary benefits. 
D)  ​Low fat diets are low in saturated fats. 
E)  ​Low fat diets include fatty fish.

Question 19

Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease?

Accepted Answer

A)  ​almonds 
B)  ​unsalted crackers 
C)  ​baked chips 
D)  ​popcorn 
E)  ​cookies 
A)  ​almonds 
B)  ​unsalted crackers 
C)  ​baked chips 
D)  ​popcorn 
E)  ​cookies

Question 20

The compound that forms the backbone of triglycerides is called ____.

Accepted Answer

A)  ​glycerol 
B)  ​fatty acid 
C)  ​acetic acid 
D)  ​glycogen 
E)  ​adipose 
A)  ​glycerol 
B)  ​fatty acid 
C)  ​acetic acid 
D)  ​glycogen 
E)  ​adipose

Exam 3: Lipids

The main route for excretion of cholesterol from the body is ____.

What are phospholipids and why are they important to your overall health?

Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do?

Describe the various functions of fat in the human body.

What are the current dietary guidelines regarding fat intake?

Which type of nut seems to exert the most favorable effect on blood lipid levels?

Food manufacturers are required to list the amount of ____ fatty acids on food labels.

Which statement characterizes fat replacements?

EPA and DHA are ____.

A three carbon molecule present in triglycerides is ____.

Plant sterols ____.

The liver can make cholesterol from ____.

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

Fat functions in the body to ____.

A triglyceride contains more than three fatty acids.

The phosphate group on a phospholipid ____.

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

Why aren't low fat diets recommended for healthy people?

Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease?

The compound that forms the backbone of triglycerides is called ____.

Overview of Nutrition and Health

Carbohydrates

Protein

Digestion and Absorption

Metabolism Energy Balance and Body Composition

Weight Management Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span Pregnancy and Lactation

Nutrition Through the Life Span Infancy Childhood and Adolescence

Nutrition Through the Life Span Later Adulthood

Illness and Nutrition Care

Medications - Diet Drug Interactions - and Herbal Supplements

Specialized Nutrition Support - Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate - and Fat Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate Controlled Diets for Diabetes Mellitus

Fat Controlled - Mineral Modified Diets for Cardiovascular Diseases

Protein - Mineral - and Fluid Modified Diets for Kidney Diseases

Energy - and Protein - Modified Diets for Metabolic and Respiratory Stress

Energy - and Protein - Modified Diets for Cancer and HIV Infection

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