Question 1

The liver uses cholesterol to make ________.

Accepted Answer

A) vitamin A 
B) bile 
C) water 
D) fatty acids 
A) vitamin A 
B) bile 
C) water 
D) fatty acids

Question 2

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

Accepted Answer

A) Baked chicken 
B) Canola oil 
C) Green beans 
D) Corn oil 
A) Baked chicken 
B) Canola oil 
C) Green beans 
D) Corn oil

Question 3

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

Accepted Answer

A) Green beans 
B) Whole milk 
C) Roast beef 
D) Soybean oil 
A) Green beans 
B) Whole milk 
C) Roast beef 
D) Soybean oil

Question 4

A fasting blood HDL cholesterol level of ________ is considered desirable for healthy women.

Accepted Answer

A) greater than 50 mg/dL 
B) less than 50 mg/dL 
C) greater than 40 mg/dL 
D) less than 40 mg/dL 
A) greater than 50 mg/dL 
B) less than 50 mg/dL 
C) greater than 40 mg/dL 
D) less than 40 mg/dL

Question 5

When he prepares food,Nick wants to use a product that is a rich source of unsaturated fat.Based on this information,which of the following fats should he select?

Accepted Answer

A) Unsalted butter 
B) Partially-hydrogenated shortening 
C) Coconut oil 
D) Canola oil 
A) Unsalted butter 
B) Partially-hydrogenated shortening 
C) Coconut oil 
D) Canola oil

Question 6

Jared has a high risk of cardiovascular disease,because he has ________.

Accepted Answer

A) a family history of cystic fibrosis 
B) chronic high blood pressure 
C) high blood levels of HDL cholesterol 
D) Asian ancestry 
A) a family history of cystic fibrosis 
B) chronic high blood pressure 
C) high blood levels of HDL cholesterol 
D) Asian ancestry

Question 7

Amanda consumes approximately 2500 kcal/day.According to recommendations of the Dietary Guidelines (2015-2020),she should limit her saturated fat intake to fewer than ________ kcal/day.

Accepted Answer

A) 150 
B) 250 
C) 350 
D) 450 
A) 150 
B) 250 
C) 350 
D) 450

Question 8

Dana wants to reduce her blood cholesterol level by eating ________.

Accepted Answer

A) more coconut oil 
B) less beef 
C) more partially-hydrogenated fats 
D) fewer fruits and vegetables 
A) more coconut oil 
B) less beef 
C) more partially-hydrogenated fats 
D) fewer fruits and vegetables

Question 9

Bill recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record.According to the results of the analysis,his average fat intake was ________% of total calories each day,which is within the Acceptable Macronutrient Distribution Range.

Accepted Answer

A) 5 
B) 10 
C) 15 
D) 25 
A) 5 
B) 10 
C) 15 
D) 25

Question 10

Which of the following statements is true?

Accepted Answer

A) A saturated fat has a triple bond between two carbons in the hydrocarbon chain. 
B) A polyunsaturated fatty acid has two or more double bonds between carbons in the hydrocarbon chain. 
C) The omega end of a fatty acid molecule contains the acid group. 
D) Fatty acids contain nitrogen,hydrogen,and carbon. 
A) A saturated fat has a triple bond between two carbons in the hydrocarbon chain. 
B) A polyunsaturated fatty acid has two or more double bonds between carbons in the hydrocarbon chain. 
C) The omega end of a fatty acid molecule contains the acid group. 
D) Fatty acids contain nitrogen,hydrogen,and carbon.

Question 11

Layla loves to cook,but she is concerned about the effects that certain dietary lipids may have on her health.She wants to prepare foods with fats that are naturally low in saturated fatty acids and high in polyunsaturated fatty acids.Based on this information,which of the following ingredients should she select?

Accepted Answer

A) Corn oil 
B) Coconut oil 
C) Lard 
D) Butter 
A) Corn oil 
B) Coconut oil 
C) Lard 
D) Butter

Question 12

Which of the following statements regarding C reactive protein is false?

Accepted Answer

A) People with low CRP are more likely to develop cardiovascular disease. 
B) C reactive protein is a marker of chronic inflammation. 
C) C reactive protein is produced by the liver. 
D) Those individuals with a family history of cardiovascular disease may benefit from having their CRP levels evaluated. 
A) People with low CRP are more likely to develop cardiovascular disease. 
B) C reactive protein is a marker of chronic inflammation. 
C) C reactive protein is produced by the liver. 
D) Those individuals with a family history of cardiovascular disease may benefit from having their CRP levels evaluated.

Question 13

Which of the following foods is a rich source of saturated fat and cholesterol?

Accepted Answer

A) Coconut oil 
B) Peanut butter 
C) Whole milk 
D) Margarine 
A) Coconut oil 
B) Peanut butter 
C) Whole milk 
D) Margarine

The liver uses cholesterol to make ________.

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

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

A fasting blood HDL cholesterol level of ________ is considered desirable for healthy women.

When he prepares food,Nick wants to use a product that is a rich source of unsaturated fat.Based on this information,which of the following fats should he select?

Jared has a high risk of cardiovascular disease,because he has ________.

Amanda consumes approximately 2500 kcal/day.According to recommendations of the Dietary Guidelines (2015-2020),she should limit her saturated fat intake to fewer than ________ kcal/day.

Dana wants to reduce her blood cholesterol level by eating ________.

Bill recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record.According to the results of the analysis,his average fat intake was ________% of total calories each day,which is within the Acceptable Macronutrient Distribution Range.

Which of the following statements is true?

Which of the following statements regarding C reactive protein is false?

Which of the following foods is a rich source of saturated fat and cholesterol?

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

The liver uses cholesterol to make ________.

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

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

A fasting blood HDL cholesterol level of ________ is considered desirable for healthy women.

When he prepares food,Nick wants to use a product that is a rich source of unsaturated fat.Based on this information,which of the following fats should he select?

Jared has a high risk of cardiovascular disease,because he has ________.

Amanda consumes approximately 2500 kcal/day.According to recommendations of the Dietary Guidelines (2015-2020),she should limit her saturated fat intake to fewer than ________ kcal/day.

Dana wants to reduce her blood cholesterol level by eating ________.

Bill recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record.According to the results of the analysis,his average fat intake was ________% of total calories each day,which is within the Acceptable Macronutrient Distribution Range.

Which of the following statements is true?

Which of the following statements regarding C reactive protein is false?

Which of the following foods is a rich source of saturated fat and cholesterol?

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