Question 1

Match the following substances produced from cholesterol with the organ in which they are made.
-Androgens (testosterone)

Accepted Answer

A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin 
A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin B

Question 2

Why do manufacturers use hydrogenated and partially hydrogenated fats in their products?

Accepted Answer

A)  They increase shelf life and stability. 
B)  They improve the taste of a product. 
C)  They increase the amount of oxidation. 
D)  They decrease the product's caloric content. 
A)  They increase shelf life and stability. 
B)  They improve the taste of a product. 
C)  They increase the amount of oxidation. 
D)  They decrease the product's caloric content. A

Question 3

It is important that each person consume the recommended amount of cholesterol in the diet every day, or else it should be supplemented to avoid symptoms of deficiency.

Accepted Answer

A) True 
 B)False  False

Question 4

Consuming fat-free foods, such as crackers, cookies, and breads, is better for overall health than consuming fats such as olive oil and avocado.

Accepted Answer

A) True 
 B)False

Question 5

According to the guidelines set by the daily reference intake and acceptable macronutrient distribution range (ADMR), the average American consumes the appropriate amount of fat each day.

Accepted Answer

A) True 
 B)False

Question 6

Research has consistently shown that diets higher in fat are just as good for weight loss and health benefits, if not better in many cases, than a low-fat, high-carbohydrate diet.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following key points would an allied health professional want to share when discussing nutrition with their clients? Select all that apply.

Accepted Answer

A)  Choose liquid over solid fat whenever possible. 
B)  Remember when evaluating fats that all fats fall into either polyunsaturated, monounsaturated, or saturated fat categories, which makes choosing foods easier. 
C)  Consume no more than 10% of daily calories from saturated fats. 
D)  Calorie balance should be accomplished by eating high-quality foods from a variety of different sources. 
E)  Refined carbohydrates are an excellent source of high-quality food choices. 
A)  Choose liquid over solid fat whenever possible. 
B)  Remember when evaluating fats that all fats fall into either polyunsaturated, monounsaturated, or saturated fat categories, which makes choosing foods easier. 
C)  Consume no more than 10% of daily calories from saturated fats. 
D)  Calorie balance should be accomplished by eating high-quality foods from a variety of different sources. 
E)  Refined carbohydrates are an excellent source of high-quality food choices.

Question 8

Which of the following is a good example of a monounsaturated fat?

Accepted Answer

A)  Avocado 
B)  Palm oil 
C)  Walnuts 
D)  Shrimp 
A)  Avocado 
B)  Palm oil 
C)  Walnuts 
D)  Shrimp

Question 9

Which of the following food sources may promote removal of cholesterol from cell membranes?

Accepted Answer

A)  Egg yolk 
B)  Butter 
C)  Walnuts 
D)  Tuna 
A)  Egg yolk 
B)  Butter 
C)  Walnuts 
D)  Tuna

Question 10

Which of the following might be considered a potential drawback to using dietary periodization while training for an endurance event?

Accepted Answer

A)  Reduced muscle glycogen stores from the high-fat/low-carbohydrate diet may result in fatigue that negatively affects performance. 
B)  Whole-body rates of fat oxidation may be increased, resulting in greater lactic acid production. 
C)  Glycogen restoration following activity may result in soreness. 
D)  Fat adaptation may result in greater reliance on glycogen stores. 
A)  Reduced muscle glycogen stores from the high-fat/low-carbohydrate diet may result in fatigue that negatively affects performance. 
B)  Whole-body rates of fat oxidation may be increased, resulting in greater lactic acid production. 
C)  Glycogen restoration following activity may result in soreness. 
D)  Fat adaptation may result in greater reliance on glycogen stores.

Question 11

Which of the following is a health-related benefit associated with the consumption of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) omega-3 fatty acids? Select all that apply.

Accepted Answer

A)  Decreased blood clotting 
B)  Decreased cholesterol and triglyceride levels 
C)  Eye and brain development of a fetus in the last trimester 
D)  Increased high-density lipoprotein levels 
E)  Cytokine production 
A)  Decreased blood clotting 
B)  Decreased cholesterol and triglyceride levels 
C)  Eye and brain development of a fetus in the last trimester 
D)  Increased high-density lipoprotein levels 
E)  Cytokine production

Question 12

Match the following substances used in the fat digestion process with the organ in which they act.
-Lingual lipase

Accepted Answer

A)  Mouth 
B)  Stomach 
C)  Small intestine 
D)  Pancreas 
E)  Liver 
A)  Mouth 
B)  Stomach 
C)  Small intestine 
D)  Pancreas 
E)  Liver

Question 13

In what cells does the body store excess fat that is consumed in the diet?

Accepted Answer

A)  Myofibrils 
B)  Adipocytes 
C)  Tenocytes 
D)  Cellulite 
A)  Myofibrils 
B)  Adipocytes 
C)  Tenocytes 
D)  Cellulite

Question 14

Match the following substances produced from cholesterol with the organ in which they are made.
-Bile acids

Accepted Answer

A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin 
A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin

Question 15

Identify and briefly describe the two ways in which adipose tissue grows.

Accepted Answer

Hyperplasia is defined as an increase in

Question 16

Sam is following an eating plan in which he consumes 2,000 calories per day with his calories distributed using the acceptable macronutrient distribution range (AMDR). Based on this information, how many of Sam's calories each day come from fat?

Accepted Answer

A)  Less than 200 calories 
B)  250 to 350 calories 
C)  400 to 700 calories 
D)  800 calories 
A)  Less than 200 calories 
B)  250 to 350 calories 
C)  400 to 700 calories 
D)  800 calories

Question 17

Match the following substances produced from cholesterol with the organ in which they are made.
-Mineralocorticoid hormone (aldosterone)

Accepted Answer

A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin 
A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin

Question 18

The Mediterranean diet contains significantly more calories from fat than the American Heart Association recommends; however, the Mediterranean diet is associated with decreased risk of heart disease, stroke, several forms of cancer, and possibly Alzheimer's disease. Which of the following are characteristics of the Mediterranean diet? Select all that apply.

Accepted Answer

A)  High red meat intake 
B)  High fruit and vegetable intake 
C)  Moderate alcohol intake 
D)  High intake of refined grains 
E)  High fatty fish intake 
A)  High red meat intake 
B)  High fruit and vegetable intake 
C)  Moderate alcohol intake 
D)  High intake of refined grains 
E)  High fatty fish intake

Question 19

Which of the following measures is considered a significant risk factor for the development of atherosclerosis?

Accepted Answer

A)  High high-density lipoprotein (HDL) levels 
B)  Increased blood glucose levels 
C)  Low omega-3 intake 
D)  High low-density lipoprotein (LDL) levels 
A)  High high-density lipoprotein (HDL) levels 
B)  Increased blood glucose levels 
C)  Low omega-3 intake 
D)  High low-density lipoprotein (LDL) levels

Question 20

Match the following substances produced from cholesterol with the organ in which they are made.
-Glucocorticoid hormone (cortisol)

Accepted Answer

A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin 
A)  Adrenal glands 
B)  Testes 
C)  Ovaries 
D)  Liver 
E)  Skin

Match the following substances produced from cholesterol with the organ in which they are made. -Androgens (testosterone)

Why do manufacturers use hydrogenated and partially hydrogenated fats in their products?

It is important that each person consume the recommended amount of cholesterol in the diet every day, or else it should be supplemented to avoid symptoms of deficiency.

Consuming fat-free foods, such as crackers, cookies, and breads, is better for overall health than consuming fats such as olive oil and avocado.

According to the guidelines set by the daily reference intake and acceptable macronutrient distribution range (ADMR), the average American consumes the appropriate amount of fat each day.

Research has consistently shown that diets higher in fat are just as good for weight loss and health benefits, if not better in many cases, than a low-fat, high-carbohydrate diet.

Which of the following key points would an allied health professional want to share when discussing nutrition with their clients? Select all that apply.

Which of the following is a good example of a monounsaturated fat?

Which of the following food sources may promote removal of cholesterol from cell membranes?

Which of the following might be considered a potential drawback to using dietary periodization while training for an endurance event?

Which of the following is a health-related benefit associated with the consumption of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) omega-3 fatty acids? Select all that apply.

Match the following substances used in the fat digestion process with the organ in which they act. -Lingual lipase

In what cells does the body store excess fat that is consumed in the diet?

Match the following substances produced from cholesterol with the organ in which they are made. -Bile acids

Identify and briefly describe the two ways in which adipose tissue grows.

Sam is following an eating plan in which he consumes 2,000 calories per day with his calories distributed using the acceptable macronutrient distribution range (AMDR). Based on this information, how many of Sam's calories each day come from fat?

Match the following substances produced from cholesterol with the organ in which they are made. -Mineralocorticoid hormone (aldosterone)

Which of the following measures is considered a significant risk factor for the development of atherosclerosis?

Match the following substances produced from cholesterol with the organ in which they are made. -Glucocorticoid hormone (cortisol)

Carbohydrates

Protein

Vitamins, Minerals, Electrolytes, and Water

Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy

Fundamentals of Exercise Physiology and Nutrition

Nutrition Strategies for Optimal Athletic Performance

Exercise, Thermoregulation, and Fluid Balance

Nutritional Strategies for Competitive Endurance, Strength, and Power Athletes

Nutritional Supplements and Ergongenic Aids

Nutrition and Body Composition Coaching and Assessment

Weight Management and Energy Balance

Nutrition Across the Lifecycle

Nutrition for Athletes With Illness or Injury

Eating and Exercise Disorders

Nutrition for Athletes With Special Dietary Needs

Filters

Exam 3: Fats

Match the following substances produced from cholesterol with the organ in which they are made. -Androgens (testosterone)

Why do manufacturers use hydrogenated and partially hydrogenated fats in their products?

It is important that each person consume the recommended amount of cholesterol in the diet every day, or else it should be supplemented to avoid symptoms of deficiency.

Consuming fat-free foods, such as crackers, cookies, and breads, is better for overall health than consuming fats such as olive oil and avocado.

According to the guidelines set by the daily reference intake and acceptable macronutrient distribution range (ADMR), the average American consumes the appropriate amount of fat each day.

Research has consistently shown that diets higher in fat are just as good for weight loss and health benefits, if not better in many cases, than a low-fat, high-carbohydrate diet.

Which of the following key points would an allied health professional want to share when discussing nutrition with their clients? Select all that apply.

Which of the following is a good example of a monounsaturated fat?

Which of the following food sources may promote removal of cholesterol from cell membranes?

Which of the following might be considered a potential drawback to using dietary periodization while training for an endurance event?

Which of the following is a health-related benefit associated with the consumption of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) omega-3 fatty acids? Select all that apply.

Match the following substances used in the fat digestion process with the organ in which they act. -Lingual lipase

In what cells does the body store excess fat that is consumed in the diet?

Match the following substances produced from cholesterol with the organ in which they are made. -Bile acids

Identify and briefly describe the two ways in which adipose tissue grows.

Sam is following an eating plan in which he consumes 2,000 calories per day with his calories distributed using the acceptable macronutrient distribution range (AMDR). Based on this information, how many of Sam's calories each day come from fat?

Match the following substances produced from cholesterol with the organ in which they are made. -Mineralocorticoid hormone (aldosterone)

Which of the following measures is considered a significant risk factor for the development of atherosclerosis?

Match the following substances produced from cholesterol with the organ in which they are made. -Glucocorticoid hormone (cortisol)

Carbohydrates

Protein

Vitamins, Minerals, Electrolytes, and Water

Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy

Fundamentals of Exercise Physiology and Nutrition

Nutrition Strategies for Optimal Athletic Performance

Exercise, Thermoregulation, and Fluid Balance

Nutritional Strategies for Competitive Endurance, Strength, and Power Athletes

Nutritional Supplements and Ergongenic Aids

Nutrition and Body Composition Coaching and Assessment

Weight Management and Energy Balance

Nutrition Across the Lifecycle

Nutrition for Athletes With Illness or Injury

Eating and Exercise Disorders

Nutrition for Athletes With Special Dietary Needs

Filters