Question 1

What is the chemical composition of fats?

Accepted Answer

A) Hexose polymers 
B) Glycogen granules 
C) Fatty acids and glycerol 
D) Combinations of long-chain fatty acids 
E) Esters of carbon and hydrogen 
A) Hexose polymers 
B) Glycogen granules 
C) Fatty acids and glycerol 
D) Combinations of long-chain fatty acids 
E) Esters of carbon and hydrogen

Question 2

About how much cholesterol is synthesized by the liver every day?

Accepted Answer

A) 100 to 300 mg 
B) 300 to 500 mg 
C) 500 to 800 mg 
D) 800 to 1500 mg 
E) 1500 to 2500 mg 
A) 100 to 300 mg 
B) 300 to 500 mg 
C) 500 to 800 mg 
D) 800 to 1500 mg 
E) 1500 to 2500 mg

Question 3

Which statement describes a feature of trans-fatty acids?

Accepted Answer

A) In nature, most double bonds are trans. 
B) Hydrogenation converts trans-fatty acids to cis-fatty acids. 
C) The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants. 
D) In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats. 
E) The hydrogen atoms are located on the same side of a double bond. 
A) In nature, most double bonds are trans. 
B) Hydrogenation converts trans-fatty acids to cis-fatty acids. 
C) The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants. 
D) In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats. 
E) The hydrogen atoms are located on the same side of a double bond.

Question 4

Lipids differ in their degree of saturation or unsaturation due to their number of ____.

Accepted Answer

A) amino acids 
B) double bonds 
C) saccharide units 
D) peptide linkages 
E) oxygen atoms 
A) amino acids 
B) double bonds 
C) saccharide units 
D) peptide linkages 
E) oxygen atoms

Question 5

Monoglycerides and long-chain fatty acids are emulsified by bile, forming spherical complexes known as ____________________.

Accepted Answer

The answer of Monoglycerides and long-chain fatty acids are emulsified...

Question 6

MATCHING
-Oil that is characteristic of the Mediterranean diet

Accepted Answer

A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein 
A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein

Question 7

MATCHING
-Source of bile

Accepted Answer

A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein 
A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein

Question 8

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Accepted Answer

A) It denatures cholesterol in the stomach. 
B) It hydrolyzes cholesterol in the intestinal tract. 
C) It traps cholesterol in the intestinal tract and thus inhibits its absorption. 
D) It enhances excretion of bile leading to increased cholesterol turnover. 
E) It binds to the fats and denatures them. 
A) It denatures cholesterol in the stomach. 
B) It hydrolyzes cholesterol in the intestinal tract. 
C) It traps cholesterol in the intestinal tract and thus inhibits its absorption. 
D) It enhances excretion of bile leading to increased cholesterol turnover. 
E) It binds to the fats and denatures them.

Question 9

Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is ____.

Accepted Answer

A) 14% 
B) 24% 
C) 34% 
D) 44% 
E) 54% 
A) 14% 
B) 24% 
C) 34% 
D) 44% 
E) 54%

Question 10

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.

Accepted Answer

A) EPA 
B) DHA 
C) mercury 
D) cadmium 
E) dioxins 
A) EPA 
B) DHA 
C) mercury 
D) cadmium 
E) dioxins

Question 11

Which item is a chief source of short-chain and medium-chain fatty acids?

Accepted Answer

A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans 
E) Fruit 
A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans 
E) Fruit

Question 12

A major feature of the Mediterranean diet is liberal intake of ____.

Accepted Answer

A) eggs 
B) olive oil 
C) lean meat 
D) fortified butter 
E) cheese 
A) eggs 
B) olive oil 
C) lean meat 
D) fortified butter 
E) cheese

Question 13

MATCHING
-Major source of lipase

Accepted Answer

A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein 
A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein

Question 14

Approximately what percentage of the body's energy needs at rest is supplied by fat?

Accepted Answer

A) 5 
B) 25 
C) 40 
D) 60 
E) 75 
A) 5 
B) 25 
C) 40 
D) 60 
E) 75

Question 15

MATCHING
-A good source of monounsaturated fats

Accepted Answer

A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein 
A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein

Question 16

MATCHING
-The lipoprotein type with the highest percentage of protein

Accepted Answer

A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein 
A) Liver 
B) Olestra 
C) Micelle 
D) Aspirin 
E) Lecithin
F)Corn oil
G)Olive oil
H)Sardines
I)Pancreas
J)Canola oil
K)Oleic acid
L)Stearic acid
M)Cholesterol
N)Potato chips
O)Tropical oils
P)Chylomicron
Q)Linolenic acid
R)Cholecystokinin
S)High-density lipoprotein
T)Very-low density lipoprotein

Question 17

Which lipid is an essential nutrient?

Accepted Answer

A) Lecithin 
B) Cholesterol 
C) Stearic acid 
D) Linoleic acid 
E) Adipokine 
A) Lecithin 
B) Cholesterol 
C) Stearic acid 
D) Linoleic acid 
E) Adipokine

Question 18

How much energy does one gram of fat provide?

Accepted Answer

A) 3 kcal 
B) 5 kcal 
C) 7 kcal 
D) 9 kcal 
E) 11 kcal 
A) 3 kcal 
B) 5 kcal 
C) 7 kcal 
D) 9 kcal 
E) 11 kcal

Question 19

Which statement best describes the nutritional value of eggs?

Accepted Answer

A) Eggs are high in both cholesterol and saturated fat. 
B) High omega-3 fat eggs are now available by prescription only. 
C) Although it is high in cholesterol, the egg is low in saturated fat. 
D) Even in people with a healthy lipid profile, consumption of one egg/day is detrimental. 
E) Egg substitutes often have higher levels of cholesterol than do eggs. 
A) Eggs are high in both cholesterol and saturated fat. 
B) High omega-3 fat eggs are now available by prescription only. 
C) Although it is high in cholesterol, the egg is low in saturated fat. 
D) Even in people with a healthy lipid profile, consumption of one egg/day is detrimental. 
E) Egg substitutes often have higher levels of cholesterol than do eggs.

Question 20

The average daily cholesterol intake of U.S. women is about ____.

Accepted Answer

A) 134 mg 
B) 184 mg 
C) 224 mg 
D) 274 mg 
E) 304 mg 
A) 134 mg 
B) 184 mg 
C) 224 mg 
D) 274 mg 
E) 304 mg

What is the chemical composition of fats?

About how much cholesterol is synthesized by the liver every day?

Which statement describes a feature of trans-fatty acids?

Lipids differ in their degree of saturation or unsaturation due to their number of ____.

Monoglycerides and long-chain fatty acids are emulsified by bile, forming spherical complexes known as ____________________.

MATCHING -Oil that is characteristic of the Mediterranean diet

MATCHING -Source of bile

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is ____.

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.

Which item is a chief source of short-chain and medium-chain fatty acids?

A major feature of the Mediterranean diet is liberal intake of ____.

MATCHING -Major source of lipase

Approximately what percentage of the body's energy needs at rest is supplied by fat?

MATCHING -A good source of monounsaturated fats

MATCHING -The lipoprotein type with the highest percentage of protein

Which lipid is an essential nutrient?

How much energy does one gram of fat provide?

Which statement best describes the nutritional value of eggs?

The average daily cholesterol intake of U.S. women is about ____.

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches, and Fibers

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and 123 the Major Minerals

The Trace Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

What is the chemical composition of fats?

About how much cholesterol is synthesized by the liver every day?

Which statement describes a feature of trans-fatty acids?

Lipids differ in their degree of saturation or unsaturation due to their number of ____.

Monoglycerides and long-chain fatty acids are emulsified by bile, forming spherical complexes known as ____________________.

MATCHING -Oil that is characteristic of the Mediterranean diet

MATCHING -Source of bile

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is ____.

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of ____.

Which item is a chief source of short-chain and medium-chain fatty acids?

A major feature of the Mediterranean diet is liberal intake of ____.

MATCHING -Major source of lipase

Approximately what percentage of the body's energy needs at rest is supplied by fat?

MATCHING -A good source of monounsaturated fats

MATCHING -The lipoprotein type with the highest percentage of protein

Which lipid is an essential nutrient?

How much energy does one gram of fat provide?

Which statement best describes the nutritional value of eggs?

The average daily cholesterol intake of U.S. women is about ____.

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches, and Fibers

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and 123 the Major Minerals

The Trace Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters