Question 1

The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

Accepted Answer

A) receptor 
B) atherosclerotic 
C) intermediate 
D) scavenger 
A) receptor 
B) atherosclerotic 
C) intermediate 
D) scavenger

Question 2

Saturated fatty acids predominate in which of the following lipids?

Accepted Answer

A) canola oil 
B) safflower oil 
C) butter 
D) olive oil 
A) canola oil 
B) safflower oil 
C) butter 
D) olive oil

Question 3

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following?

Accepted Answer

A) LDL 
B) HDL 
C) chylomicrons 
D) cholesterol 
A) LDL 
B) HDL 
C) chylomicrons 
D) cholesterol

Question 4

High blood levels of HDL are protective against heart disease.

Accepted Answer

A) True 
 B)False

Question 5

Excessive amounts of omega-3 fatty acids can ________.

Accepted Answer

A) impair the immune system 
B) cause excessive bleeding 
C) cause hemorrhagic stroke 
D) All of these choices are correct 
E) None of these choices are correct 
A) impair the immune system 
B) cause excessive bleeding 
C) cause hemorrhagic stroke 
D) All of these choices are correct 
E) None of these choices are correct

Question 6

All fat-free foods are healthy for you.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is considered a desirable blood level for total cholesterol?

Accepted Answer

A) 200 mg/dl or less 
B) 300 mg/dl or less 
C) 400 mg/dl or less 
D) 500 mg/dl or less 
A) 200 mg/dl or less 
B) 300 mg/dl or less 
C) 400 mg/dl or less 
D) 500 mg/dl or less

Question 8

In the Mediterranean Diet, the majority of fat in the diet is supplied by ________.

Accepted Answer

A) olive oil and olives 
B) red meat 
C) eggs 
D) dairy 
E) cheese 
A) olive oil and olives 
B) red meat 
C) eggs 
D) dairy 
E) cheese

Question 9

The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed __________ of total calories and saturated fat intake be limited to _______ of total calories.

Accepted Answer

A) 20%; 1% 
B) 20%; 5% 
C) 35%; 10% 
D) 50%; 10% 
A) 20%; 1% 
B) 20%; 5% 
C) 35%; 10% 
D) 50%; 10%

Question 10

Arachadonic acid is associated with ________.

Accepted Answer

A) glucose metabolism 
B) omega-3 fatty acid metabolism 
C) omega-6 fatty acid metabolism 
D) cholesterol metabolism 
A) glucose metabolism 
B) omega-3 fatty acid metabolism 
C) omega-6 fatty acid metabolism 
D) cholesterol metabolism

Question 11

Lipoprotein lipase functions to ________.

Accepted Answer

A) absorb fatty acids and glycerol into the lymph 
B) reassemble chylomicrons into lipoproteins 
C) break down triglycerides from lipoproteins for transfer into cells 
D) break down diglycerides into cholesterol for transfer into cells 
A) absorb fatty acids and glycerol into the lymph 
B) reassemble chylomicrons into lipoproteins 
C) break down triglycerides from lipoproteins for transfer into cells 
D) break down diglycerides into cholesterol for transfer into cells

Question 12

Lard, butter, and cream are rich sources of ________.

Accepted Answer

A) saturated fatty acids 
B) monounsaturated fatty acids 
C) polyunsaturated fatty acids 
D) trans fatty acids 
A) saturated fatty acids 
B) monounsaturated fatty acids 
C) polyunsaturated fatty acids 
D) trans fatty acids

Question 13

Evaluate the following statement: "Heart disease is more likely due to genetics than diet."

Accepted Answer

The statement "Heart disease is more lik

Question 14

Which apolipoprotein is responsible for activating lipoprotein lipase?

Accepted Answer

A) Apo B-48 
B) Apo C-II 
C) Apo C 
D) Apo B-100 
A) Apo B-48 
B) Apo C-II 
C) Apo C 
D) Apo B-100

Question 15

All of the following are ways in which fatty acids can differ from one another EXCEPT ________.

Accepted Answer

A) number of double bonds 
B) degree of saturation 
C) chain length 
D) average number of calories per gram 
A) number of double bonds 
B) degree of saturation 
C) chain length 
D) average number of calories per gram

Question 16

Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.

Accepted Answer

A) True 
 B)False

Question 17

Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.

Accepted Answer

A) essential 
B) nonessential 
C) saturated 
D) trans 
A) essential 
B) nonessential 
C) saturated 
D) trans

Question 18

All of the following are uncontrollable risk factors for heart disease EXCEPT ________.

Accepted Answer

A) gender 
B) age 
C) genetics 
D) hypertension 
A) gender 
B) age 
C) genetics 
D) hypertension

Question 19

How do antioxidants reduce the risk of cardiovascular disease?

Accepted Answer

Antioxidants are substances that can pre

Question 20

The chief contributors of saturated fatty acids in the U.S.diet include ________.

Accepted Answer

A) whole grains 
B) sunflower, soybean, and safflower oils 
C) lecithins 
D) animal products 
A) whole grains 
B) sunflower, soybean, and safflower oils 
C) lecithins 
D) animal products

The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

Saturated fatty acids predominate in which of the following lipids?

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following?

High blood levels of HDL are protective against heart disease.

Excessive amounts of omega-3 fatty acids can ________.

All fat-free foods are healthy for you.

Which of the following is considered a desirable blood level for total cholesterol?

In the Mediterranean Diet, the majority of fat in the diet is supplied by ________.

The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed ____ of total calories and saturated fat intake be limited to _ of total calories.

Arachadonic acid is associated with ________.

Lipoprotein lipase functions to ________.

Lard, butter, and cream are rich sources of ________.

Evaluate the following statement: "Heart disease is more likely due to genetics than diet."

Which apolipoprotein is responsible for activating lipoprotein lipase?

All of the following are ways in which fatty acids can differ from one another EXCEPT ________.

Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.

Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.

All of the following are uncontrollable risk factors for heart disease EXCEPT ________.

How do antioxidants reduce the risk of cardiovascular disease?

The chief contributors of saturated fatty acids in the U.S.diet include ________.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters

Exam 6: Lipids

The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

Saturated fatty acids predominate in which of the following lipids?

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following?

High blood levels of HDL are protective against heart disease.

Excessive amounts of omega-3 fatty acids can ________.

All fat-free foods are healthy for you.

Which of the following is considered a desirable blood level for total cholesterol?

In the Mediterranean Diet, the majority of fat in the diet is supplied by ________.

The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed __________ of total calories and saturated fat intake be limited to _______ of total calories.

Arachadonic acid is associated with ________.

Lipoprotein lipase functions to ________.

Lard, butter, and cream are rich sources of ________.

Evaluate the following statement: "Heart disease is more likely due to genetics than diet."

Which apolipoprotein is responsible for activating lipoprotein lipase?

All of the following are ways in which fatty acids can differ from one another EXCEPT ________.

Since monounsaturated fats are healthier consuming them in excessive amounts is always considered good.

Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids.

All of the following are uncontrollable risk factors for heart disease EXCEPT ________.

How do antioxidants reduce the risk of cardiovascular disease?

The chief contributors of saturated fatty acids in the U.S.diet include ________.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters

The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed ____ of total calories and saturated fat intake be limited to _ of total calories.