Question 1

Which of the following is typically high in both unhealthful saturated fat and trans fatty acid?

Accepted Answer

A) avocado 
B) olive oil 
C) peanut butter 
D) croissant 
A) avocado 
B) olive oil 
C) peanut butter 
D) croissant D

Question 2

The production of endogenous very low-density lipoproteins (VLDLs)is decreased by:

Accepted Answer

A) exercise. 
B) simple sugars. 
C) extra Calories. 
D) dietary cholesterol. 
A) exercise. 
B) simple sugars. 
C) extra Calories. 
D) dietary cholesterol. A

Question 3

People who engage in regular physical activity are more likely to have triglycerides stored in their muscle tissue.

Accepted Answer

A) True 
 B)False  True

Question 4

Why are phospholipids NOT considered to be essential nutrients?

Accepted Answer

A) Our bodies manufacture phospholipids. 
B) Phospholipids are not naturally found in the healthy body. 
C) Beneficial GI bacteria produce phospholipids. 
D) They provide no useful function in the human body. 
A) Our bodies manufacture phospholipids. 
B) Phospholipids are not naturally found in the healthy body. 
C) Beneficial GI bacteria produce phospholipids. 
D) They provide no useful function in the human body.

Question 5

Type 2 diabetes decreases an individual's risk for developing heart disease.

Accepted Answer

A) True 
 B)False

Question 6

Fat is primarily stored in the liver and muscle cells.

Accepted Answer

A) True 
 B)False

Question 7

A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it is high in:

Accepted Answer

A) alpha-linolenic acid. 
B) cis fatty acids. 
C) eicosanoids. 
D) invisible fats. 
A) alpha-linolenic acid. 
B) cis fatty acids. 
C) eicosanoids. 
D) invisible fats.

Question 8

During triglyceride digestion,two fatty acids are removed and the resulting molecule is called a:

Accepted Answer

A) monoacylglyceride. 
B) diglyceride. 
C) sterol. 
D) phospholipid. 
A) monoacylglyceride. 
B) diglyceride. 
C) sterol. 
D) phospholipid.

Question 9

Which of the following food item contains the highest amount of dietary cholesterol?

Accepted Answer

A) steamed broccoli 
B) olive oil 
C) skim milk 
D) butter 
A) steamed broccoli 
B) olive oil 
C) skim milk 
D) butter

Question 10

In a phospholipid,the heads are hydrophobic and the tails are hydrophilic.

Accepted Answer

A) True 
 B)False

Question 11

Saturated fats are typically liquid at room temperature.

Accepted Answer

A) True 
 B)False

Question 12

What are the primary functions of lipids?

Accepted Answer

Lipids are a diverse group of organic co

Question 13

Which of the following foods is BEST characterized as a rich source of saturated fatty acids?

Accepted Answer

A) cashew nuts 
B) olive oil 
C) canola oil 
D) butter 
A) cashew nuts 
B) olive oil 
C) canola oil 
D) butter

Question 14

A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:

Accepted Answer

A) monounsaturated. 
B) polyunsaturated. 
C) saturated. 
D) methylated. 
A) monounsaturated. 
B) polyunsaturated. 
C) saturated. 
D) methylated.

Question 15

Lipids are easily dissolved in water.

Accepted Answer

A) True 
 B)False

Question 16

Define hydrogenation and explain why food manufacturers utilize this process.Describe the types of fat in hydrogenated oils,their effects in the body,and the potential health impacts of hydrogenation.

Accepted Answer

Hydrogenation is a chemical process in w

Question 17

The primary enzyme for digesting cholesterol esters in the small intestine is called:

Accepted Answer

A) amylase. 
B) cholesterol esterase. 
C) lingual lipase. 
D) pancreatic lipase. 
A) amylase. 
B) cholesterol esterase. 
C) lingual lipase. 
D) pancreatic lipase.

Question 18

The human body synthesizes (manufactures)cholesterol.

Accepted Answer

A) True 
 B)False

Question 19

Fat is the most energy-dense of all the macronutrients.

Accepted Answer

A) True 
 B)False

Question 20

Diets high in ________ have been shown to increase blood levels of high-density lipoproteins (HDLs).

Accepted Answer

A) saturated fatty acids 
B) trans fatty acids 
C) omega-3 fatty acids 
D) omega-6 fatty acids 
A) saturated fatty acids 
B) trans fatty acids 
C) omega-3 fatty acids 
D) omega-6 fatty acids

Exam 6: Lipids: Essential Energy-Supplying Nutrients

Which of the following is typically high in both unhealthful saturated fat and trans fatty acid?

The production of endogenous very low-density lipoproteins (VLDLs)is decreased by:

People who engage in regular physical activity are more likely to have triglycerides stored in their muscle tissue.

Why are phospholipids NOT considered to be essential nutrients?

Type 2 diabetes decreases an individual's risk for developing heart disease.

Fat is primarily stored in the liver and muscle cells.

A typical fast-food meal of a hamburger and fries is generally not a healthy choice because it is high in:

During triglyceride digestion,two fatty acids are removed and the resulting molecule is called a:

Which of the following food item contains the highest amount of dietary cholesterol?

In a phospholipid,the heads are hydrophobic and the tails are hydrophilic.

Saturated fats are typically liquid at room temperature.

What are the primary functions of lipids?

Which of the following foods is BEST characterized as a rich source of saturated fatty acids?

A fatty acid containing the maximum amount of hydrogen atoms bound to it is called:

Lipids are easily dissolved in water.

Define hydrogenation and explain why food manufacturers utilize this process.Describe the types of fat in hydrogenated oils,their effects in the body,and the potential health impacts of hydrogenation.

The primary enzyme for digesting cholesterol esters in the small intestine is called:

The human body synthesizes (manufactures)cholesterol.

Fat is the most energy-dense of all the macronutrients.

Diets high in ________ have been shown to increase blood levels of high-density lipoproteins (HDLs).

The Science of Nutrition: Linking Food, function, and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

in Depth: Alcohol

Vitamins and Minerals: Micronutrients With Macro Powers

Phytochemicals

Disordered Eating

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function and Vision

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Consumer Issues: Food Safety, Production, and Impact on the Environment

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: The Later Years

Global Nutrition

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