Question 1

About 95% of the lipids in foods and in the human body are:

Accepted Answer

A)  triglycerides. 
B)  phospholipids. 
C)  sterols. 
D)  cholesterol. 
A)  triglycerides. 
B)  phospholipids. 
C)  sterols. 
D)  cholesterol.

Question 2

All of the following provide about 5 grams of fat each except:

Accepted Answer

A)  1 cup sour cream. 
B)  1 teaspoon oil. 
C)  1 tablespoon salad dressing. 
D)  1 1/2 teaspoons margarine. 
A)  1 cup sour cream. 
B)  1 teaspoon oil. 
C)  1 tablespoon salad dressing. 
D)  1 1/2 teaspoons margarine.

Question 3

What are trans fatty acids and what is their role in the promotion of heart disease?

Accepted Answer

The answer of What are trans fatty acids and what...

Question 4

Which of the following supports the statement that "you can get fatter on fat calories than on the same number of carbohydrate calories"?

Accepted Answer

A)  To be stored as fat, glucose must undergo many chemical conversions in the body and each requires energy. 
B)  Compared to glucose, fat can be stored with fewer chemical conversions in the body. 
C)  The body spends less energy assimilating carbohydrate than assimilating fat. 
D)  a and c 
E)  a and b 
A)  To be stored as fat, glucose must undergo many chemical conversions in the body and each requires energy. 
B)  Compared to glucose, fat can be stored with fewer chemical conversions in the body. 
C)  The body spends less energy assimilating carbohydrate than assimilating fat. 
D)  a and c 
E)  a and b

Question 5

Overall, the traditional diets of the Mediterranean people are:

Accepted Answer

A)  low in saturated fat. 
B)  high in animal protein. 
C)  high in complex carbohydrates and fiber. 
D)  a and b 
E)  a and c 
A)  low in saturated fat. 
B)  high in animal protein. 
C)  high in complex carbohydrates and fiber. 
D)  a and b 
E)  a and c

Question 6

The major storage form of fats in our body is:

Accepted Answer

A)  triglycerides, which are made up of fatty acids and glycerol. 
B)  fatty acids, which are made up of trans fats and bile. 
C)  cholesterol, which is stored in the blood. 
D)  lecithin, which is stored in the liver. 
A)  triglycerides, which are made up of fatty acids and glycerol. 
B)  fatty acids, which are made up of trans fats and bile. 
C)  cholesterol, which is stored in the blood. 
D)  lecithin, which is stored in the liver.

Question 7

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

Accepted Answer

A)  Foods containing fat are much bulkier and heavier than low-fat foods. 
B)  Fat in foods will create a strong odor that may reduce your appetite. 
C)  When fat is eaten with phytochemicals it will block their absorption. 
D)  Fat in your meal will contribute to satiety, the feeling of fullness after a meal. 
A)  Foods containing fat are much bulkier and heavier than low-fat foods. 
B)  Fat in foods will create a strong odor that may reduce your appetite. 
C)  When fat is eaten with phytochemicals it will block their absorption. 
D)  Fat in your meal will contribute to satiety, the feeling of fullness after a meal.

Question 8

Which of the following is a true statement about spreadable margarines made from polyunsaturated oils?

Accepted Answer

A)  Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it. 
B)  The oil becomes harder after the hydrogen is added. 
C)  The margarine becomes less saturated than the original oil. 
D)  a and b 
E)  b and c 
A)  Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it. 
B)  The oil becomes harder after the hydrogen is added. 
C)  The margarine becomes less saturated than the original oil. 
D)  a and b 
E)  b and c

Question 9

All of the following are found mainly in foods that contain fat except:

Accepted Answer

A)  vitamin A. 
B)  vitamin C. 
C)  vitamin D. 
D)  vitamin K. 
A)  vitamin A. 
B)  vitamin C. 
C)  vitamin D. 
D)  vitamin K.

Question 10

Which of the following is not a function of fat in the human body?

Accepted Answer

A)  protects the body from temperature extremes 
B)  cushions the internal organs from physical shock 
C)  carries the water-soluble nutrients 
D)  provides the major material from which cell membranes are made 
A)  protects the body from temperature extremes 
B)  cushions the internal organs from physical shock 
C)  carries the water-soluble nutrients 
D)  provides the major material from which cell membranes are made

Question 11

A good way for Jason to lower his LDL would be to:

Accepted Answer

A)  use olive oil in the place of butter. 
B)  use vegetable shortening in the place of lard. 
C)  use peanut oil in the place of vegetable shortening. 
D)  a and b 
E)  a and c 
A)  use olive oil in the place of butter. 
B)  use vegetable shortening in the place of lard. 
C)  use peanut oil in the place of vegetable shortening. 
D)  a and b 
E)  a and c

Question 12

Which of the following is characteristic of a diet to reduce heart disease risk?

Accepted Answer

A)  high in saturated fats 
B)  low in vegetables and fruits 
C)  low in trans fats 
D)  low in whole grains and legumes 
A)  high in saturated fats 
B)  low in vegetables and fruits 
C)  low in trans fats 
D)  low in whole grains and legumes

Question 13

Vegetable oils comprise most of the added fat in the diet because:

Accepted Answer

A)  fast-food chains use them for frying. 
B)  consumers prefer their taste. 
C)  food manufacturers add them to processed foods. 
D)  a and b 
E)  a and c 
A)  fast-food chains use them for frying. 
B)  consumers prefer their taste. 
C)  food manufacturers add them to processed foods. 
D)  a and b 
E)  a and c

Question 14

_____ appear at the tip (top) of the Mediterranean Diet Pyramid to show that intakes of these foods should be limited.

Accepted Answer

A)  Plant oils 
B)  Yogurt and cheese 
C)  Shrimp and shellfish 
D)  Meats and sweets 
A)  Plant oils 
B)  Yogurt and cheese 
C)  Shrimp and shellfish 
D)  Meats and sweets

Question 15

Which of the following is not a desirable blood lipid value?

Accepted Answer

A)  low total cholesterol 
B)  high LDL 
C)  high HDL 
D)  low blood triglycerides 
A)  low total cholesterol 
B)  high LDL 
C)  high HDL 
D)  low blood triglycerides

Question 16

As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?

Accepted Answer

A)  Short-chain fatty acids pass directly through the blood to individual body cells. 
B)  Large-chain fatty acids are formed into lipoproteins for transport in the blood. 
C)  Fatty acids are transported through the blood as a separate top layer. 
D)  Only a small percentage of fats are absorbed through the intestinal lining. 
A)  Short-chain fatty acids pass directly through the blood to individual body cells. 
B)  Large-chain fatty acids are formed into lipoproteins for transport in the blood. 
C)  Fatty acids are transported through the blood as a separate top layer. 
D)  Only a small percentage of fats are absorbed through the intestinal lining.

Question 17

DRI recommendations concerning intakes of fats include:

Accepted Answer

A)  consume up to 35% of calories as fat. 
B)  keep saturated fat intake low: less than 10% of calories. 
C)  keep daily cholesterol intake at 100 mg. 
D)  a and b 
E)  b and c 
A)  consume up to 35% of calories as fat. 
B)  keep saturated fat intake low: less than 10% of calories. 
C)  keep daily cholesterol intake at 100 mg. 
D)  a and b 
E)  b and c

Question 18

High blood LDL concentrations warn of an increased risk of heart attack.

Accepted Answer

A) True 
 B)False

Question 19

If the fat in a container is solid at room temperature, what type of fat is it?

Accepted Answer

A)  polyunsaturated fat 
B)  monounsaturated fat 
C)  saturated fat 
D)  short-chain fatty acids 
A)  polyunsaturated fat 
B)  monounsaturated fat 
C)  saturated fat 
D)  short-chain fatty acids

Question 20

How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?

Accepted Answer

A)  all plant oils are unsaturated because they are liquid at room temperature 
B)  solid fats that melt at a high temperature are unsaturated 
C)  oils that remain a clear color in the refrigerator are unsaturated 
D)  beef fat is considered unsaturated because cattle eat only plant foods 
A)  all plant oils are unsaturated because they are liquid at room temperature 
B)  solid fats that melt at a high temperature are unsaturated 
C)  oils that remain a clear color in the refrigerator are unsaturated 
D)  beef fat is considered unsaturated because cattle eat only plant foods

About 95% of the lipids in foods and in the human body are:

All of the following provide about 5 grams of fat each except:

What are trans fatty acids and what is their role in the promotion of heart disease?

Which of the following supports the statement that "you can get fatter on fat calories than on the same number of carbohydrate calories"?

Overall, the traditional diets of the Mediterranean people are:

The major storage form of fats in our body is:

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

Which of the following is a true statement about spreadable margarines made from polyunsaturated oils?

All of the following are found mainly in foods that contain fat except:

Which of the following is not a function of fat in the human body?

A good way for Jason to lower his LDL would be to:

Which of the following is characteristic of a diet to reduce heart disease risk?

Vegetable oils comprise most of the added fat in the diet because:

_____ appear at the tip (top) of the Mediterranean Diet Pyramid to show that intakes of these foods should be limited.

Which of the following is not a desirable blood lipid value?

As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?

DRI recommendations concerning intakes of fats include:

High blood LDL concentrations warn of an increased risk of heart attack.

If the fat in a container is solid at room temperature, what type of fat is it?

How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

About 95% of the lipids in foods and in the human body are:

All of the following provide about 5 grams of fat each except:

What are trans fatty acids and what is their role in the promotion of heart disease?

Which of the following supports the statement that "you can get fatter on fat calories than on the same number of carbohydrate calories"?

Overall, the traditional diets of the Mediterranean people are:

The major storage form of fats in our body is:

You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?

Which of the following is a true statement about spreadable margarines made from polyunsaturated oils?

All of the following are found mainly in foods that contain fat except:

Which of the following is not a function of fat in the human body?

A good way for Jason to lower his LDL would be to:

Which of the following is characteristic of a diet to reduce heart disease risk?

Vegetable oils comprise most of the added fat in the diet because:

_____ appear at the tip (top) of the Mediterranean Diet Pyramid to show that intakes of these foods should be limited.

Which of the following is not a desirable blood lipid value?

As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?

DRI recommendations concerning intakes of fats include:

High blood LDL concentrations warn of an increased risk of heart attack.

If the fat in a container is solid at room temperature, what type of fat is it?

How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters