Question 1

Which of the following is formed in the LUMEN of the small intestine during lipid digestion?

Accepted Answer

A) Micelles 
B) Cis fatty acids 
C) Chylomicrons 
D) LDL particles 
A) Micelles 
B) Cis fatty acids 
C) Chylomicrons 
D) LDL particles A

Question 2

An injury to an artery wall leading to inflammation could be caused by:

Accepted Answer

A) high blood glucose. 
B) infectious microorganisms. 
C) free radicals formed during cigarette smoking. 
D) All of these choices are correct. 
A) high blood glucose. 
B) infectious microorganisms. 
C) free radicals formed during cigarette smoking. 
D) All of these choices are correct. D

Question 3

What is the most likely reason that high fat diets contribute to weight gain and obesity?

Accepted Answer

A) Fat provides more kcals per gram than carbohydrate or protein. 
B) Fat does not provide as much satiety as carbohydrate. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of these contribute. 
A) Fat provides more kcals per gram than carbohydrate or protein. 
B) Fat does not provide as much satiety as carbohydrate. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of these contribute. D

Question 4

Phospholipids consist of glycerol with __________ attached.

Accepted Answer

A) three fatty acids 
B) three amino acids 
C) two fatty acids and a phosphate group 
D) two fatty acids and lecithin 
A) three fatty acids 
B) three amino acids 
C) two fatty acids and a phosphate group 
D) two fatty acids and lecithin

Question 5

Consumption of all of the following tend to increase blood cholesterol EXCEPT:

Accepted Answer

A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol. 
A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol.

Question 6

Over the past 40 years,the fat intake of Americans has:

Accepted Answer

A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly. 
A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly.

Question 7

What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?

Accepted Answer

Hydrogenation is a chemical process that

Question 8

If you were to analyze the composition of adipose tissue,you would likely find an abundance of:

Accepted Answer

A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol. 
A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol.

Question 9

The AMDR for fat intake:

Accepted Answer

A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle. 
A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle.

Question 10

Which of the following foods is most likely to contain significant amounts of trans fats?

Accepted Answer

A) Fish 
B) Commercially made crackers and cookies 
C) Salad dressings 
D) Avocado 
A) Fish 
B) Commercially made crackers and cookies 
C) Salad dressings 
D) Avocado

Question 11

Bile,vitamin D,and some hormones such as testosterone and estrogen are derived from:

Accepted Answer

A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids. 
A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids.

Question 12

Eicosanoids are:

Accepted Answer

A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate important body processes. 
D) All of these statements are true. 
A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate important body processes. 
D) All of these statements are true.

Question 13

High levels of HDL in the blood are associated with:

Accepted Answer

A) improved immune function. 
B) a reduced risk of heart disease. 
C) increased risk of colon cancer. 
D) increased risk of breast and prostate cancer. 
A) improved immune function. 
B) a reduced risk of heart disease. 
C) increased risk of colon cancer. 
D) increased risk of breast and prostate cancer.

Question 14

Which of the following is characteristic of atherosclerosis?

Accepted Answer

A) Oxidation of LDL particles 
B) Inflammation of the lining of the colon 
C) High HDL levels 
D) Production of chylomicrons by cells lining the blood vessels 
A) Oxidation of LDL particles 
B) Inflammation of the lining of the colon 
C) High HDL levels 
D) Production of chylomicrons by cells lining the blood vessels

Question 15

Essential fatty acids can be used by the body to synthesize:

Accepted Answer

A) eicosanoids. 
B) cholesterol. 
C) vitamin D. 
D) phosphoglycerides. 
A) eicosanoids. 
B) cholesterol. 
C) vitamin D. 
D) phosphoglycerides.

Question 16

Which of the following is a good source of essential fatty acids?

Accepted Answer

A) Walnuts 
B) Coconut oil 
C) Beef 
D) Milk 
A) Walnuts 
B) Coconut oil 
C) Beef 
D) Milk

Question 17

___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.

Accepted Answer

A) Lipoprotein lipase 
B) Lingual lipase 
C) Pancreatic lipase 
D) Glycerase 
A) Lipoprotein lipase 
B) Lingual lipase 
C) Pancreatic lipase 
D) Glycerase

Question 18

Fatty acids are categorized based on the carbon chain length as well as:

Accepted Answer

A) the number of sulfur-containing groups. 
B) their solubility in water. 
C) the types and locations of bonds between the carbons. 
D) the number of acid groups in the fatty acid chain. 
A) the number of sulfur-containing groups. 
B) their solubility in water. 
C) the types and locations of bonds between the carbons. 
D) the number of acid groups in the fatty acid chain.

Question 19

Omega-3 and omega-6 fatty acids are examples of:

Accepted Answer

A) polyunsaturated fatty acids. 
B) saturated fatty acids. 
C) hydrogenated fats. 
D) phospholipids. 
A) polyunsaturated fatty acids. 
B) saturated fatty acids. 
C) hydrogenated fats. 
D) phospholipids.

Question 20

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

Accepted Answer

The physiological basis for the recommen

Exam 5: Lipids: Triglycerides, Phospholipids, and Cholesterol

Which of the following is formed in the LUMEN of the small intestine during lipid digestion?

An injury to an artery wall leading to inflammation could be caused by:

What is the most likely reason that high fat diets contribute to weight gain and obesity?

Phospholipids consist of glycerol with __________ attached.

Consumption of all of the following tend to increase blood cholesterol EXCEPT:

Over the past 40 years,the fat intake of Americans has:

What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?

If you were to analyze the composition of adipose tissue,you would likely find an abundance of:

The AMDR for fat intake:

Which of the following foods is most likely to contain significant amounts of trans fats?

Bile,vitamin D,and some hormones such as testosterone and estrogen are derived from:

Eicosanoids are:

High levels of HDL in the blood are associated with:

Which of the following is characteristic of atherosclerosis?

Essential fatty acids can be used by the body to synthesize:

Which of the following is a good source of essential fatty acids?

___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.

Fatty acids are categorized based on the carbon chain length as well as:

Omega-3 and omega-6 fatty acids are examples of:

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fiber

Proteins and Amino Acids

Energy Balance and Weight Management

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: The Adult Years

Food Safety

World Hunger and Malnutrition

Focus on Alcohol

Focus on Eating Disorders

Focus on Phytochemicals

Focus on Nonvitaminnonmineral Supplements

Focus on Biotechnology

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