Question 1

The substance that allows lipoproteins to carry lipids in the blood is:

Accepted Answer

A)  phospholipid. 
B)  cholesterol. 
C)  chylomicrons. 
D)  glycerol. 
A)  phospholipid. 
B)  cholesterol. 
C)  chylomicrons. 
D)  glycerol.

Question 2

A compound that is necessary for emulsification of fat in the body is:

Accepted Answer

A)  bile salts. 
B)  cholecystokinin. 
C)  chyme. 
D)  trypsin. 
A)  bile salts. 
B)  cholecystokinin. 
C)  chyme. 
D)  trypsin.

Question 3

Cholesterol absorption may be decreased by intake of:

Accepted Answer

A)  vitamin K. 
B)  plant sterols. 
C)  trans fats. 
D)  phospholipids. 
A)  vitamin K. 
B)  plant sterols. 
C)  trans fats. 
D)  phospholipids.

Question 4

One characteristic of an essential fatty acid is that it:

Accepted Answer

A)  comes from an animal source. 
B)  comes from a plant source. 
C)  is not manufactured by the body. 
D)  is manufactured by the body. 
A)  comes from an animal source. 
B)  comes from a plant source. 
C)  is not manufactured by the body. 
D)  is manufactured by the body.

Question 5

The maximum recommended daily intake of cholesterol is:

Accepted Answer

A)  100 mg. 
B)  200 mg. 
C)  300 mg. 
D)  400 mg. 
A)  100 mg. 
B)  200 mg. 
C)  300 mg. 
D)  400 mg.

The substance that allows lipoproteins to carry lipids in the blood is:

A compound that is necessary for emulsification of fat in the body is:

Cholesterol absorption may be decreased by intake of:

One characteristic of an essential fatty acid is that it:

The maximum recommended daily intake of cholesterol is:

Nutrition and Health

Digestion, Absorption, and Metabolism

Carbohydrates

Proteins

Vitamins

Minerals and Water

Energy Balance

Food Selection and Food Safety

Community Nutrition: Promoting Healthy Eating

Nutrition During Pregnancy and Lactation

Nutrition for Normal Growth and Development

Nutrition for Adults: Early, Middle, and Later Years

Nutrition and Physical Fitness

The Complexity of Obesity: Beyond Energy Balance

Nutrition Assessment and Nutrition Therapy in Patient Care

Metabolic Stress

Drug-Nutrient Interactions

Nutrition Support: Enteral and Parenteral Nutrition

Gastrointestinal Diseases

Diseases of the Heart, Blood Vessels, and Lungs

Diabetes Mellitus

Renal Disease

Acquired Immunodeficiency Syndrome Aids

Cancer

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Exam 4: Lipids

The substance that allows lipoproteins to carry lipids in the blood is:

A compound that is necessary for emulsification of fat in the body is:

Cholesterol absorption may be decreased by intake of:

One characteristic of an essential fatty acid is that it:

The maximum recommended daily intake of cholesterol is:

Nutrition and Health

Digestion, Absorption, and Metabolism

Carbohydrates

Proteins

Vitamins

Minerals and Water

Energy Balance

Food Selection and Food Safety

Community Nutrition: Promoting Healthy Eating

Nutrition During Pregnancy and Lactation

Nutrition for Normal Growth and Development

Nutrition for Adults: Early, Middle, and Later Years

Nutrition and Physical Fitness

The Complexity of Obesity: Beyond Energy Balance

Nutrition Assessment and Nutrition Therapy in Patient Care

Metabolic Stress

Drug-Nutrient Interactions

Nutrition Support: Enteral and Parenteral Nutrition

Gastrointestinal Diseases

Diseases of the Heart, Blood Vessels, and Lungs

Diabetes Mellitus

Renal Disease

Acquired Immunodeficiency Syndrome Aids

Cancer

Filters