Question 1

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)  ​Eliminate both butter and margarine from your diet. 
E)  ​Use lard as an alternative, because both margarine and butter are more harmful. 
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)  ​Eliminate both butter and margarine from your diet. 
E)  ​Use lard as an alternative, because both margarine and butter are more harmful.

Question 2

The shorter chain fatty acids are ____.

Accepted Answer

A)  ​typically saturated 
B)  ​trans fats 
C)  ​harder at room temperature 
D)  ​softer at room temperature 
E)  ​melt at a higher temperature 
A)  ​typically saturated 
B)  ​trans fats 
C)  ​harder at room temperature 
D)  ​softer at room temperature 
E)  ​melt at a higher temperature

Question 3

Which is the predominant fat in the diet and in the body?

Accepted Answer

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

Question 4

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

Accepted Answer

​The saturated and trans fats do indeed

Question 5

Which food contains cholesterol?

Accepted Answer

A)  ​corn 
B)  ​fruit 
C)  ​peanut butter 
D)  ​milk 
E)  ​bran 
A)  ​corn 
B)  ​fruit 
C)  ​peanut butter 
D)  ​milk 
E)  ​bran

Question 6

Which substance is a sterol?

Accepted Answer

A)  ​lecithin 
B)  ​testosterone 
C)  ​EPA 
D)  ​DHA 
E)  choline 
A)  ​lecithin 
B)  ​testosterone 
C)  ​EPA 
D)  ​DHA 
E)  choline

Question 7

Trans-fatty acids are found in the greatest amounts in ____.

Accepted Answer

A)  ​animal foods 
B)  ​plant foods 
C)  ​foods made with partially hydrogenated oils 
D)  ​the essential fatty acids 
E)  ​artificially sweetened beverages 
A)  ​animal foods 
B)  ​plant foods 
C)  ​foods made with partially hydrogenated oils 
D)  ​the essential fatty acids 
E)  ​artificially sweetened beverages

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

Which food group always contains fat?

Accepted Answer

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

Question 10

Which oil is a rich source of monounsaturated fat?

Accepted Answer

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

Question 11

Olive oil helps to protect against heart disease because it ____.

Accepted Answer

A)  ​lowers HDL levels 
B)  ​enhances the inflammatory response 
C)  ​lowers total and LDL cholesterol 
D)  ​increases blood clotting factors 
E)  ​prevents absorption of fats in the small intestine 
A)  ​lowers HDL levels 
B)  ​enhances the inflammatory response 
C)  ​lowers total and LDL cholesterol 
D)  ​increases blood clotting factors 
E)  ​prevents absorption of fats in the small intestine

Question 12

An essential fatty acid is one which ____.

Accepted Answer

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

Question 13

Discuss the potential benefits and risks of taking fish oil supplements.

Accepted Answer

​Fish, not fish oil supplements, is the

Question 14

Which is a recommended way to increase intake of omega-3 fatty acids?

Accepted Answer

A)  ​Eat more fish. 
B)  ​Eat more seed oils. 
C)  ​Take supplements. 
D)  ​Eat more plants. 
E)  ​Eat more lean beef. 
A)  ​Eat more fish. 
B)  ​Eat more seed oils. 
C)  ​Take supplements. 
D)  ​Eat more plants. 
E)  ​Eat more lean beef.

Question 15

Which statement characterizes cholesterol?

Accepted Answer

A)  ​Cholesterol in food is the main influential factor in raising blood cholesterol. 
B)  ​Some vegetable fats can contribute to high blood levels of cholesterol. 
C)  ​Cholesterol is not usually found in animal foods. 
D)  ​Cholesterol is an ideal energy source for working muscles. 
E)  ​High blood levels of HDL cholesterol raise the risk of heart disease. 
A)  ​Cholesterol in food is the main influential factor in raising blood cholesterol. 
B)  ​Some vegetable fats can contribute to high blood levels of cholesterol. 
C)  ​Cholesterol is not usually found in animal foods. 
D)  ​Cholesterol is an ideal energy source for working muscles. 
E)  ​High blood levels of HDL cholesterol raise the risk of heart disease.

Question 16

Which compound 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)  ​ketones 
A)  ​lecithin 
B)  ​cholesterol 
C)  ​linoleic acid 
D)  ​glycogen 
E)  ​ketones

Question 17

The American Heart Association recommends that individuals consume at least two servings of ____ each week as a source of EPA and DHA.

Accepted Answer

A)  ​vegetables 
B)  ​fatty fish 
C)  ​potatoes 
D)  ​meat 
E)  ​whole grain pasta 
A)  ​vegetables 
B)  ​fatty fish 
C)  ​potatoes 
D)  ​meat 
E)  ​whole grain pasta

Question 18

It is possible to consume too little fat.

Accepted Answer

A) True 
 B)False

Question 19

Lecithin ____.

Accepted Answer

A)  ​should be consumed as a supplement 
B)  ​must be furnished in the diet 
C)  ​is synthesized by the body 
D)  ​is an essential nutrient 
E)  ​is made by bacterial respiration in the gut 
A)  ​should be consumed as a supplement 
B)  ​must be furnished in the diet 
C)  ​is synthesized by the body 
D)  ​is an essential nutrient 
E)  ​is made by bacterial respiration in the gut

Question 20

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

Accepted Answer

A)  ​monounsaturated 
B)  ​polyunsaturated 
C)  ​emulsified 
D)  ​homogenized 
E)  ​disaturated 
A)  ​monounsaturated 
B)  ​polyunsaturated 
C)  ​emulsified 
D)  ​homogenized 
E)  ​disaturated

Exam 3: Lipids

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

The shorter chain fatty acids are ____.

Which is the predominant fat in the diet and in the body?

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

Which food contains cholesterol?

Which substance is a sterol?

Trans-fatty acids are found in the greatest amounts in ____.

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

Which food group always contains fat?

Which oil is a rich source of monounsaturated fat?

Olive oil helps to protect against heart disease because it ____.

An essential fatty acid is one which ____.

Discuss the potential benefits and risks of taking fish oil supplements.

Which is a recommended way to increase intake of omega-3 fatty acids?

Which statement characterizes cholesterol?

Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?

The American Heart Association recommends that individuals consume at least two servings of ____ each week as a source of EPA and DHA.

It is possible to consume too little fat.

Lecithin ____.

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

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

Filters

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