Question 1

You are counseling a patient who has a family history of heart disease. Provide the patient with at least three nutrition recommendations that will optimize heart health.

Accepted Answer

- Choose healthy fats over low-fat foods

Question 2

Why are the hormones leptin and resistin, which are implicated in inflammatory insulin resistance and atherosclerotic processes, produced at higher levels in the obese population?

Accepted Answer

Leptin and resistin are produc

Question 3

Which of the following might be noted on the blood work of a patient who consumes high amounts of trans fats?

Accepted Answer

A)  Elevated high-density lipoprotein levels 
B)  Elevated triglyceride levels 
C)  Elevated low-density lipoprotein (LDL) levels 
D)  Elevated glycogen levels 
A)  Elevated high-density lipoprotein levels 
B)  Elevated triglyceride levels 
C)  Elevated low-density lipoprotein (LDL) levels 
D)  Elevated glycogen levels

Question 4

Which of the following are included in the daily reference intake (DRI) recommended intakes for fats? Select all that apply.

Accepted Answer

A)  Consume the adequate intake (AI) for linoleic acid (omega-3) of 1.6 g for men and 1.1 g for women. 
B)  Consume less than 10% of calories from saturated fat. 
C)  Consume less than 300 mg/day of dietary cholesterol. 
D)  Consume more monosaturated and polyunsaturated fats and less saturated and trans fats. 
A)  Consume the adequate intake (AI) for linoleic acid (omega-3) of 1.6 g for men and 1.1 g for women. 
B)  Consume less than 10% of calories from saturated fat. 
C)  Consume less than 300 mg/day of dietary cholesterol. 
D)  Consume more monosaturated and polyunsaturated fats and less saturated and trans fats.

Question 5

Due to the cardiovascular health-related benefits of essential fatty acid consumption, what does the American Heart Association recommend for omega-6 fatty acid consumption?

Accepted Answer

A)  1% to 2% of total calories 
B)  3% to 4% of total calories 
C)  5% to 10% of total calories 
D)  Up to 15% of total calories 
A)  1% to 2% of total calories 
B)  3% to 4% of total calories 
C)  5% to 10% of total calories 
D)  Up to 15% of total calories

Question 6

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

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 7

A food that contains any amount of trans fat must list it on the label.

Accepted Answer

A) True 
 B)False

Question 8

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

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 9

Which of the following correctly describes the function of very low-density lipoprotein (VLDL) in the lipid digestion process?

Accepted Answer

A)  VLDL transports triglycerides to cells for energy and to adipose tissue for storage. 
B)  VLDL cleaves fatty acids from triglycerides, making them more easily absorbed in the small intestine. 
C)  VLDL breaks down fatty acids to produce energy through a process called beta oxidation. 
D)  VLDL regulates the passage of lipids through the thoracic duct and into portal circulation. 
A)  VLDL transports triglycerides to cells for energy and to adipose tissue for storage. 
B)  VLDL cleaves fatty acids from triglycerides, making them more easily absorbed in the small intestine. 
C)  VLDL breaks down fatty acids to produce energy through a process called beta oxidation. 
D)  VLDL regulates the passage of lipids through the thoracic duct and into portal circulation.

Question 10

Which of the following are considered to be functions of lipids in the body? Select all that apply.

Accepted Answer

A)  Energy source 
B)  Protection of vital organs 
C)  Means for absorption of some vitamins 
D)  Key component in cell membrane structure 
E)  Key component of amino acids 
A)  Energy source 
B)  Protection of vital organs 
C)  Means for absorption of some vitamins 
D)  Key component in cell membrane structure 
E)  Key component of amino acids

Question 11

A trans fat is formed when the cis formation of an unsaturated fat is altered by the breaking of the double bonds and adding hydrogen.

Accepted Answer

A) True 
 B)False

Question 12

Why does consuming a meal high in fat make you feel fuller than a meal of comparable calories that is low in fat?

Accepted Answer

The presence of fat in the small intesti

Question 13

Which essential fatty acid is rarely found to be deficient as it is typically consumed in abundance in the majority of diets?

Accepted Answer

A)  Alpha-linoleic acid 
B)  Linoleic acid 
C)  Eicosapentaenoic acid 
D)  Docosahexaenoic acid 
A)  Alpha-linoleic acid 
B)  Linoleic acid 
C)  Eicosapentaenoic acid 
D)  Docosahexaenoic acid

Question 14

When comparing saturated fats, which provides the most beneficial effect on cholesterol levels by decreasing low-density lipoproteins (LDLs) and decreasing the ratio of total cholesterol to high-density lipoproteins (HDLs)?

Accepted Answer

A)  Coconut oil 
B)  Butter 
C)  Fat on a steak 
D)  Corn oil 
A)  Coconut oil 
B)  Butter 
C)  Fat on a steak 
D)  Corn oil

Question 15

When the lipoprotein carrying cholesterol in the bloodstream is oxidized, it releases cholesterol to the inner linings or walls of arteries. Which disease is associated with the accumulation of this cholesterol plaque on the artery walls?

Accepted Answer

A)  Type 2 diabetes 
B)  Obesity 
C)  Cirrhosis 
D)  Atherosclerosis 
A)  Type 2 diabetes 
B)  Obesity 
C)  Cirrhosis 
D)  Atherosclerosis

Question 16

Which type of fat structurally contains no double bonds between the carbon atoms in the hydrocarbon chain?

Accepted Answer

A)  Unsaturated fat 
B)  Polyunsaturated fat 
C)  Saturated fat 
D)  Trans fat 
A)  Unsaturated fat 
B)  Polyunsaturated fat 
C)  Saturated fat 
D)  Trans fat

Question 17

Match the following substances used in the fat digestion process with the organ in which they act.
-Pancreatic 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 18

Match the following substances used in the fat digestion process with the organ in which they act.
-Gastric 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 19

Which of the following statements best describes the concept of fat adaptation?

Accepted Answer

A)  Increased consumption of fat over time will allow the body to increase the amount of energy it can produce from each gram of fat consumed. 
B)  Training the body to rely more heavily on fat as a fuel source will result in glycogen sparing, allowing an athlete to maintain long-distance activities for a longer period of time at a higher intensity. 
C)  Increased consumption of essential fatty acids will allow the body to shift the ratio of brown fat to white fat, resulting in increased caloric expenditure. 
D)  Training at higher altitudes will allow an athlete's fat stores to be shifted from white fat to brown fat. 
A)  Increased consumption of fat over time will allow the body to increase the amount of energy it can produce from each gram of fat consumed. 
B)  Training the body to rely more heavily on fat as a fuel source will result in glycogen sparing, allowing an athlete to maintain long-distance activities for a longer period of time at a higher intensity. 
C)  Increased consumption of essential fatty acids will allow the body to shift the ratio of brown fat to white fat, resulting in increased caloric expenditure. 
D)  Training at higher altitudes will allow an athlete's fat stores to be shifted from white fat to brown fat.

You are counseling a patient who has a family history of heart disease. Provide the patient with at least three nutrition recommendations that will optimize heart health.

Why are the hormones leptin and resistin, which are implicated in inflammatory insulin resistance and atherosclerotic processes, produced at higher levels in the obese population?

Which of the following might be noted on the blood work of a patient who consumes high amounts of trans fats?

Which of the following are included in the daily reference intake (DRI) recommended intakes for fats? Select all that apply.

Due to the cardiovascular health-related benefits of essential fatty acid consumption, what does the American Heart Association recommend for omega-6 fatty acid consumption?

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

A food that contains any amount of trans fat must list it on the label.

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

Which of the following correctly describes the function of very low-density lipoprotein (VLDL) in the lipid digestion process?

Which of the following are considered to be functions of lipids in the body? Select all that apply.

A trans fat is formed when the cis formation of an unsaturated fat is altered by the breaking of the double bonds and adding hydrogen.

Why does consuming a meal high in fat make you feel fuller than a meal of comparable calories that is low in fat?

Which essential fatty acid is rarely found to be deficient as it is typically consumed in abundance in the majority of diets?

When comparing saturated fats, which provides the most beneficial effect on cholesterol levels by decreasing low-density lipoproteins (LDLs) and decreasing the ratio of total cholesterol to high-density lipoproteins (HDLs)?

When the lipoprotein carrying cholesterol in the bloodstream is oxidized, it releases cholesterol to the inner linings or walls of arteries. Which disease is associated with the accumulation of this cholesterol plaque on the artery walls?

Which type of fat structurally contains no double bonds between the carbon atoms in the hydrocarbon chain?

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

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

Which of the following statements best describes the concept of fat adaptation?

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

You are counseling a patient who has a family history of heart disease. Provide the patient with at least three nutrition recommendations that will optimize heart health.

Why are the hormones leptin and resistin, which are implicated in inflammatory insulin resistance and atherosclerotic processes, produced at higher levels in the obese population?

Which of the following might be noted on the blood work of a patient who consumes high amounts of trans fats?

Which of the following are included in the daily reference intake (DRI) recommended intakes for fats? Select all that apply.

Due to the cardiovascular health-related benefits of essential fatty acid consumption, what does the American Heart Association recommend for omega-6 fatty acid consumption?

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

A food that contains any amount of trans fat must list it on the label.

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

Which of the following correctly describes the function of very low-density lipoprotein (VLDL) in the lipid digestion process?

Which of the following are considered to be functions of lipids in the body? Select all that apply.

A trans fat is formed when the cis formation of an unsaturated fat is altered by the breaking of the double bonds and adding hydrogen.

Why does consuming a meal high in fat make you feel fuller than a meal of comparable calories that is low in fat?

Which essential fatty acid is rarely found to be deficient as it is typically consumed in abundance in the majority of diets?

When comparing saturated fats, which provides the most beneficial effect on cholesterol levels by decreasing low-density lipoproteins (LDLs) and decreasing the ratio of total cholesterol to high-density lipoproteins (HDLs)?

When the lipoprotein carrying cholesterol in the bloodstream is oxidized, it releases cholesterol to the inner linings or walls of arteries. Which disease is associated with the accumulation of this cholesterol plaque on the artery walls?

Which type of fat structurally contains no double bonds between the carbon atoms in the hydrocarbon chain?

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

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

Which of the following statements best describes the concept of fat adaptation?

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