Question 1

Low-fat,high-carbohydrate diets can increase the risk for heart disease.

Accepted Answer

A) True 
 B)False

Question 2

What effect does the consumption of trans fatty acids have on a person's health?

Accepted Answer

A) provides essential fatty acids that reduce inflammation 
B) boosts immune function 
C) increases risk for cardiovascular disease 
D) reduces risk for cardiovascular disease 
A) provides essential fatty acids that reduce inflammation 
B) boosts immune function 
C) increases risk for cardiovascular disease 
D) reduces risk for cardiovascular disease

Question 3

How does fat consumption relate to vitamin A,D,E,and K intake?

Accepted Answer

A) These vitamins are normally highly unstable molecules and are stabilized by fatty acids. 
B) These vitamins require fats for their absorption and transport. 
C) Fats provide the energy required to move these large molecules across the intestinal wall. 
D) These vitamins are found only in the saturated fat found in animal sources. 
A) These vitamins are normally highly unstable molecules and are stabilized by fatty acids. 
B) These vitamins require fats for their absorption and transport. 
C) Fats provide the energy required to move these large molecules across the intestinal wall. 
D) These vitamins are found only in the saturated fat found in animal sources.

Question 4

As part of the absorption process,most digested lipids are transported to the mucosal lining of the small intestine in spherical compounds called:

Accepted Answer

A) micelles. 
B) peptides. 
C) monoglycerides. 
D) glycerols. 
A) micelles. 
B) peptides. 
C) monoglycerides. 
D) glycerols.

Question 5

Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.

Accepted Answer

A) True 
 B)False

Question 6

The primary form in which dietary cholesterol occurs is as:

Accepted Answer

A) free cholesterol. 
B) phospholipid. 
C) cholesterol ester. 
D) omega-6 fatty acid. 
A) free cholesterol. 
B) phospholipid. 
C) cholesterol ester. 
D) omega-6 fatty acid.

Question 7

The COOH end of a fatty acid is called the methyl end.

Accepted Answer

A) True 
 B)False

Question 8

Lipoproteins are identified based on their proportion of less-dense lipid to very-dense protein.

Accepted Answer

A) True 
 B)False

Question 9

Which type(s)of phospholipids act as an emulsifier?

Accepted Answer

A) lecithins 
B) omega-3 fatty acids 
C) short chain fatty acids 
D) triglycerides 
A) lecithins 
B) omega-3 fatty acids 
C) short chain fatty acids 
D) triglycerides

Question 10

Trans fatty acids raise low-density lipoprotein (LDL)cholesterol levels more than saturated fatty acids do.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following ingredients would alert you to the presence of trans fatty acids in a food product?

Accepted Answer

A) hydrogenated vegetable oil 
B) lecithin 
C) liquid corn oil 
D) vitamin E 
A) hydrogenated vegetable oil 
B) lecithin 
C) liquid corn oil 
D) vitamin E

Question 12

Yesterday Shannon consumed 250 grams of carbohydrate,75 grams of protein,and 60 grams of fat.What percentage of Calories of her day's intake came from fat?

Accepted Answer

A) 13% 
B) 15% 
C) 29% 
D) 35% 
A) 13% 
B) 15% 
C) 29% 
D) 35%

Question 13

The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL)cholesterol and increases the risk for cardiovascular disease.

Accepted Answer

A) True 
 B)False

Question 14

Triglycerides can be classified by which of the following characteristics?

Accepted Answer

A) the length of the glycerol backbone 
B) the shape of the glycerol backbone 
C) whether or not it is soluble in water 
D) the shape,length,and saturation of the fatty acids 
A) the length of the glycerol backbone 
B) the shape of the glycerol backbone 
C) whether or not it is soluble in water 
D) the shape,length,and saturation of the fatty acids

Question 15

High-density lipoproteins (HDLs)are so named because of their high proportion of:

Accepted Answer

A) cholesterol. 
B) carbohydrates. 
C) liquid. 
D) protein. 
A) cholesterol. 
B) carbohydrates. 
C) liquid. 
D) protein.

Question 16

Which of the following foods is the richest source of omega-3 fatty acids?

Accepted Answer

A) broccoli 
B) sirloin steak 
C) tofu 
D) salmon 
A) broccoli 
B) sirloin steak 
C) tofu 
D) salmon

Question 17

How many Calories are potentially provided by 25 grams of fat?

Accepted Answer

A) 23 kilocalories 
B) 100 kilocalories 
C) 225 kilocalories 
D) 2,250 kilocalories 
A) 23 kilocalories 
B) 100 kilocalories 
C) 225 kilocalories 
D) 2,250 kilocalories

Question 18

The vast majority of fat digestion and absorption occurs in the:

Accepted Answer

A) stomach. 
B) liver. 
C) small intestine. 
D) large intestine. 
A) stomach. 
B) liver. 
C) small intestine. 
D) large intestine.

Question 19

Describe,and compare and contrast,the different lipoproteins used for lipid transport in the blood.

Accepted Answer

Lipoproteins are complexes of lipids and

Question 20

Which of the following is the BEST source of eicosapentaenoic acid (EPA)and docosahexaenoic acid (DHA)?

Accepted Answer

A) flaxseeds 
B) avocado 
C) spinach 
D) fish oil 
A) flaxseeds 
B) avocado 
C) spinach 
D) fish oil

Exam 6: Lipids: Essential Energy-Supplying Nutrients

Low-fat,high-carbohydrate diets can increase the risk for heart disease.

What effect does the consumption of trans fatty acids have on a person's health?

How does fat consumption relate to vitamin A,D,E,and K intake?

As part of the absorption process,most digested lipids are transported to the mucosal lining of the small intestine in spherical compounds called:

Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids.

The primary form in which dietary cholesterol occurs is as:

The COOH end of a fatty acid is called the methyl end.

Lipoproteins are identified based on their proportion of less-dense lipid to very-dense protein.

Which type(s)of phospholipids act as an emulsifier?

Trans fatty acids raise low-density lipoprotein (LDL)cholesterol levels more than saturated fatty acids do.

Which of the following ingredients would alert you to the presence of trans fatty acids in a food product?

Yesterday Shannon consumed 250 grams of carbohydrate,75 grams of protein,and 60 grams of fat.What percentage of Calories of her day's intake came from fat?

The consumption of sterols from plant sources raises blood low-density lipoprotein (LDL)cholesterol and increases the risk for cardiovascular disease.

Triglycerides can be classified by which of the following characteristics?

High-density lipoproteins (HDLs)are so named because of their high proportion of:

Which of the following foods is the richest source of omega-3 fatty acids?

How many Calories are potentially provided by 25 grams of fat?

The vast majority of fat digestion and absorption occurs in the:

Describe,and compare and contrast,the different lipoproteins used for lipid transport in the blood.

Which of the following is the BEST source of eicosapentaenoic acid (EPA)and docosahexaenoic acid (DHA)?

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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