Question 1

Which of the following foods is naturally a rich source of monounsaturated fatty acids?

Accepted Answer

A) Avocado 
B) Spinach 
C) Milk 
D) Chicken 
A) Avocado 
B) Spinach 
C) Milk 
D) Chicken

Question 2

Lecithin is a type of ________.

Accepted Answer

A) sterol 
B) triglyceride 
C) phospholipid 
D) fatty acid 
A) sterol 
B) triglyceride 
C) phospholipid 
D) fatty acid

Question 3

Chase is a 22-year-old college student.According to recommendations of the Acceptable Macronutrient Distribution Range (AMDR),fat should comprise ________% of his total energy intake each day.

Accepted Answer

A) 5 to 10 
B) 10 to 20 
C) 20 to 35 
D) 35 to 45 
A) 5 to 10 
B) 10 to 20 
C) 20 to 35 
D) 35 to 45

Question 4

A triglyceride has 3 fatty acids bonded to glycerol,which acts as a backbone for their attachment.

Accepted Answer

A) True 
 B)False

Question 5

Subcutaneous fat does not ________.

Accepted Answer

A) insulate the body against cold temperatures 
B) store energy 
C) protect against minor bruising 
D) stimulate red blood cell production 
A) insulate the body against cold temperatures 
B) store energy 
C) protect against minor bruising 
D) stimulate red blood cell production

Question 6

Which of the following statements about phospholipids is FALSE?

Accepted Answer

A) Phospholipids have a similar chemical structure to cholesterol. 
B) Lecithin is an example of a phospholipid found naturally in egg yolks. 
C) Phosopholipids have both hydrophobic and hydrophilic portions. 
D) Phospholipids are naturally found in both plant and animal foods. 
A) Phospholipids have a similar chemical structure to cholesterol. 
B) Lecithin is an example of a phospholipid found naturally in egg yolks. 
C) Phosopholipids have both hydrophobic and hydrophilic portions. 
D) Phospholipids are naturally found in both plant and animal foods.

Question 7

Oleic acid is a fatty acid with one double bond in its structure.  Oleic acid is therefore a ________ fatty acid.

Accepted Answer

A) polyunsaturated 
B) monounsaturated 
C) saturated 
D) essential 
A) polyunsaturated 
B) monounsaturated 
C) saturated 
D) essential

Question 8

Which of the following foods contains cholesterol?

Accepted Answer

A) Green beans 
B) Roast pork 
C) Ripe banana 
D) White potato 
A) Green beans 
B) Roast pork 
C) Ripe banana 
D) White potato

Question 9

Phyllis recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record.According to the results of the analysis,her average daily saturated fat intake was 10% of total calories; her average daily unsaturated fat intake was 35% of total calories;and her average daily cholesterol intake was 250 mg.Based on this information,her total fat intake is ________ the Acceptable Macronutrient Distribution Range.

Accepted Answer

A) above 
B) within 
C) below 
D) More information about Phyllis's omega-6 intake is needed to answer this question. 
A) above 
B) within 
C) below 
D) More information about Phyllis's omega-6 intake is needed to answer this question.

Question 10

________ acid is an essential fatty acid.

Accepted Answer

A) Stearic 
B) Linoleic 
C) Palmitic 
D) Lauric 
A) Stearic 
B) Linoleic 
C) Palmitic 
D) Lauric

Question 11

Consuming a diet rich in omega-3 fatty acids has been associated with all of the following except ________.

Accepted Answer

A) improved cognition in young adults 
B) reduced risk of certain types of cancer 
C) reduced risk of dental disease 
D) improved immune function 
A) improved cognition in young adults 
B) reduced risk of certain types of cancer 
C) reduced risk of dental disease 
D) improved immune function

Question 12

Owen usually consumes about 3000 kcal/day.On average,his fat intake is approximately 80 g/day.Based on this information,which of the following statements describes Owen's diet?

Accepted Answer

A) Owen's fat intake meets the RDA for lipids. 
B) Owen's fat intake is too high. 
C) Owen's fat intake is within the AMDR. 
D) Owen's fat intake is not high enough to support good health. 
A) Owen's fat intake meets the RDA for lipids. 
B) Owen's fat intake is too high. 
C) Owen's fat intake is within the AMDR. 
D) Owen's fat intake is not high enough to support good health.

Question 13

Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)?

Accepted Answer

A) Normal blood cholesterol levels 
B) Female sex 
C) Low body fat 
D) Hypertension 
A) Normal blood cholesterol levels 
B) Female sex 
C) Low body fat 
D) Hypertension

Question 14

Don recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet. According to the results of the analysis,his average daily saturated fat intake was 5% of total calories and his average daily unsaturated fat intake was 12% of total calories. Based on this information,his total fat intake is ________ the Acceptable Macronutrient Distribution Range.

Accepted Answer

A) above 
B) below 
C) within 
D) More information about Don's omega-3 intake is needed to answer this question. 
A) above 
B) below 
C) within 
D) More information about Don's omega-3 intake is needed to answer this question.

Question 15

Most lipids have ________ in their chemical structures.

Accepted Answer

A) glucose polymers 
B) nitrogen and sulfur 
C) fatty acids 
D) amino acids 
A) glucose polymers 
B) nitrogen and sulfur 
C) fatty acids 
D) amino acids

Question 16

Having high blood levels of ________ may increase a person's risk of CVD.

Accepted Answer

A) HDL 
B) tryptophan 
C) aspartic acid 
D) homocysteine 
A) HDL 
B) tryptophan 
C) aspartic acid 
D) homocysteine

Question 17

A fasting blood LDL cholesterol level of 140 mg/dL is considered ________.

Accepted Answer

A) borderline high 
B) optimal 
C) near optimal 
D) high 
A) borderline high 
B) optimal 
C) near optimal 
D) high

Question 18

Cholesterol ________.

Accepted Answer

A) is found naturally both in both plant and animal foods 
B) is essential to health 
C) can be metabolized as a source of energy 
D) must be consumed through dietary sources as the  human body cannot make cholesterol 
A) is found naturally both in both plant and animal foods 
B) is essential to health 
C) can be metabolized as a source of energy 
D) must be consumed through dietary sources as the  human body cannot make cholesterol

Question 19

________ contribute to the flexibility,structure,and proper functioning of cell membranes.

Accepted Answer

A) Phospholipids 
B) Saturated fatty acids 
C) Carbohydrates 
D) Fat-soluble vitamins 
A) Phospholipids 
B) Saturated fatty acids 
C) Carbohydrates 
D) Fat-soluble vitamins

Question 20

Carter wants to lower his blood cholesterol level.Based on this information,he should limit his intake of ________.

Accepted Answer

A) whole-grain products 
B) nuts and seeds 
C) butter and beef 
D) fruit juices 
A) whole-grain products 
B) nuts and seeds 
C) butter and beef 
D) fruit juices

Which of the following foods is naturally a rich source of monounsaturated fatty acids?

Lecithin is a type of ________.

Chase is a 22-year-old college student.According to recommendations of the Acceptable Macronutrient Distribution Range (AMDR),fat should comprise ________% of his total energy intake each day.

A triglyceride has 3 fatty acids bonded to glycerol,which acts as a backbone for their attachment.

Subcutaneous fat does not ________.

Which of the following statements about phospholipids is FALSE?

Oleic acid is a fatty acid with one double bond in its structure. Oleic acid is therefore a ________ fatty acid.

Which of the following foods contains cholesterol?

________ acid is an essential fatty acid.

Consuming a diet rich in omega-3 fatty acids has been associated with all of the following except ________.

Owen usually consumes about 3000 kcal/day.On average,his fat intake is approximately 80 g/day.Based on this information,which of the following statements describes Owen's diet?

Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)?

Most lipids have ________ in their chemical structures.

Having high blood levels of ________ may increase a person's risk of CVD.

A fasting blood LDL cholesterol level of 140 mg/dL is considered ________.

Cholesterol ________.

________ contribute to the flexibility,structure,and proper functioning of cell membranes.

Carter wants to lower his blood cholesterol level.Based on this information,he should limit his intake of ________.

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, absorption, and Transport

Carbohydrates: Sugars, starches, and Fiber

Proteins: Amino Acids

Metabolism

Vitamin Overview and Fat-Soluble Vitamins

Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Obesity, energy Balance, and Weight Management

Eating Disorders and Disordered Eating

Nutrition for Fitness and Sport

Pregnancy and Lactation

Infants, children, and Adolescents

Nutrition for Older Adults

Food and Water Safety

Global Nutrition

Filters

Exam 6: Lipids: Triglycerides, phospholipids, and Sterols

Which of the following foods is naturally a rich source of monounsaturated fatty acids?

Lecithin is a type of ________.

Chase is a 22-year-old college student.According to recommendations of the Acceptable Macronutrient Distribution Range (AMDR),fat should comprise ________% of his total energy intake each day.

A triglyceride has 3 fatty acids bonded to glycerol,which acts as a backbone for their attachment.

Subcutaneous fat does not ________.

Which of the following statements about phospholipids is FALSE?

Oleic acid is a fatty acid with one double bond in its structure. Oleic acid is therefore a ________ fatty acid.

Which of the following foods contains cholesterol?

________ acid is an essential fatty acid.

Consuming a diet rich in omega-3 fatty acids has been associated with all of the following except ________.

Owen usually consumes about 3000 kcal/day.On average,his fat intake is approximately 80 g/day.Based on this information,which of the following statements describes Owen's diet?

Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)?

Most lipids have ________ in their chemical structures.

Having high blood levels of ________ may increase a person's risk of CVD.

A fasting blood LDL cholesterol level of 140 mg/dL is considered ________.

Cholesterol ________.

________ contribute to the flexibility,structure,and proper functioning of cell membranes.

Carter wants to lower his blood cholesterol level.Based on this information,he should limit his intake of ________.

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, absorption, and Transport

Carbohydrates: Sugars, starches, and Fiber

Proteins: Amino Acids

Metabolism

Vitamin Overview and Fat-Soluble Vitamins

Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Obesity, energy Balance, and Weight Management

Eating Disorders and Disordered Eating

Nutrition for Fitness and Sport

Pregnancy and Lactation

Infants, children, and Adolescents

Nutrition for Older Adults

Food and Water Safety

Global Nutrition

Filters