Question 1

Invisible fats include those in ____.

Accepted Answer

A)  ​margarine 
B)  ​fried foods 
C)  ​shortening 
D)  ​sour cream 
E)  ​sweetened beverages 
A)  ​margarine 
B)  ​fried foods 
C)  ​shortening 
D)  ​sour cream 
E)  ​sweetened beverages

Question 2

The body fuel that can be stored in nearly unlimited amounts is ____.

Accepted Answer

A)  ​glycogen 
B)  ​fat 
C)  ​protein 
D)  ​glucose 
E)  ​creatine 
A)  ​glycogen 
B)  ​fat 
C)  ​protein 
D)  ​glucose 
E)  ​creatine

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

What should consumers keep 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 in relatively low doses. 
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 in relatively low doses.

Question 5

A change from whole milk to skim milk ____.

Accepted Answer

A)  ​decreases the amount of saturated fat 
B)  ​increases the number of kcalories 
C)  ​decreases the amount of calcium 
D)  ​increases vitamin consumption 
E)  ​increases the amount of saturated fat 
A)  ​decreases the amount of saturated fat 
B)  ​increases the number of kcalories 
C)  ​decreases the amount of calcium 
D)  ​increases vitamin consumption 
E)  ​increases the amount of saturated fat

Question 6

Which fish is most likely to contain the highest levels of mercury?

Accepted Answer

A)  ​salmon 
B)  ​catfish 
C)  ​pollock 
D)  ​shark 
E)  ​sardine 
A)  ​salmon 
B)  ​catfish 
C)  ​pollock 
D)  ​shark 
E)  ​sardine

Question 7

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 fully absorbed in the body 
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 fully absorbed in the body

Question 8

Today's recommendations for fat intake emphasize ____.

Accepted Answer

A)  ​lowering the intake of all types of fat 
B)  ​low-fat diets only for those at risk for heart disease 
C)  ​replacing saturated and trans fats with unsaturated fats 
D)  ​consuming no more than 20 grams of fat per day 
E)  ​consuming only 5 grams of fat per day 
A)  ​lowering the intake of all types of fat 
B)  ​low-fat diets only for those at risk for heart disease 
C)  ​replacing saturated and trans fats with unsaturated fats 
D)  ​consuming no more than 20 grams of fat per day 
E)  ​consuming only 5 grams of fat per day

Question 9

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

Accepted Answer

A)  ​500 
B)  ​550 
C)  ​55 
D)  ​15 
E)  ​250 
A)  ​500 
B)  ​550 
C)  ​55 
D)  ​15 
E)  ​250

Question 10

Nuts may protect against heart disease because they ____.

Accepted Answer

A)  ​are high in saturated fat 
B)  ​are low in vegetable protein, fiber, and vitamin E 
C)  ​contain phytochemicals 
D)  ​are high in monounsaturated fats 
E)  ​contain omega-6 fatty acids 
A)  ​are high in saturated fat 
B)  ​are low in vegetable protein, fiber, and vitamin E 
C)  ​contain phytochemicals 
D)  ​are high in monounsaturated fats 
E)  ​contain omega-6 fatty acids

Question 11

How do food manufacturers reduce fat and kcalories in food?

Accepted Answer

A)  ​removing water from the food 
B)  ​whipping air into the food. 
C)  ​adding trans fat to food 
D)  ​frying foods instead of baking them 
E)  ​avoiding the use of soy protein 
A)  ​removing water from the food 
B)  ​whipping air into the food. 
C)  ​adding trans fat to food 
D)  ​frying foods instead of baking them 
E)  ​avoiding the use of soy protein

Invisible fats include those in ____.

The body fuel that can be stored in nearly unlimited amounts is ____.

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

What should consumers keep in mind about foods made with fat substitutes?

A change from whole milk to skim milk ____.

Which fish is most likely to contain the highest levels of mercury?

Linolenic acid is classified as an essential fatty acid because it ____.

Today's recommendations for fat intake emphasize ____.

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

Nuts may protect against heart disease because they ____.

How do food manufacturers reduce fat and kcalories in food?

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

Exam 3: Lipids

Invisible fats include those in ____.

The body fuel that can be stored in nearly unlimited amounts is ____.

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

What should consumers keep in mind about foods made with fat substitutes?

A change from whole milk to skim milk ____.

Which fish is most likely to contain the highest levels of mercury?

Linolenic acid is classified as an essential fatty acid because it ____.

Today's recommendations for fat intake emphasize ____.

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

Nuts may protect against heart disease because they ____.

How do food manufacturers reduce fat and kcalories in food?

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

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