Question 1

Which of the following does not describe a function of fat?

Accepted Answer

A) It provides insulation to the body. 
B) It is an essential constituent of cell membranes. 
C) It is the best source of energy for the brain. 
D) It is a storage form of energy. 
A) It provides insulation to the body. 
B) It is an essential constituent of cell membranes. 
C) It is the best source of energy for the brain. 
D) It is a storage form of energy. C

Question 2

Invisible fats include the fats in:

Accepted Answer

A) margarine. 
B) fried foods. 
C) shortening. 
D) sour cream. 
A) margarine. 
B) fried foods. 
C) shortening. 
D) sour cream. B

Question 3

Trans-fatty acids are:

Accepted Answer

A) naturally found in some foods. 
B) beneficial to health. 
C) created by an oxidation reaction. 
D) essential. 
A) naturally found in some foods. 
B) beneficial to health. 
C) created by an oxidation reaction. 
D) essential. A

Question 4

Recommendations for fat intake have changed over the years due to:

Accepted Answer

A) poor interpretation of the results of scientific research. 
B) increased scientific understanding about types of fat and how they affect health. 
C) misinterpretation of recommendations by the media. 
D) disagreement between the medical community and government agencies. 
A) poor interpretation of the results of scientific research. 
B) increased scientific understanding about types of fat and how they affect health. 
C) misinterpretation of recommendations by the media. 
D) disagreement between the medical community and government agencies.

Question 5

Consumers should keep the following in mind about foods made with fat substitutes:

Accepted Answer

A) They are a weight-loss wonder. 
B) They still provide kcalories. 
C) They aid in the absorption of certain vitamins. 
D) They adversely affect the taste and texture of foods. 
A) They are a weight-loss wonder. 
B) They still provide kcalories. 
C) They aid in the absorption of certain vitamins. 
D) They adversely affect the taste and texture of foods.

Question 6

_____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases.

Accepted Answer

A) Monounsaturated 
B) Saturated 
C) Omega-3 
D) Omega-6 
A) Monounsaturated 
B) Saturated 
C) Omega-3 
D) Omega-6

Question 7

The main route for excretion of cholesterol from the body is:

Accepted Answer

A) via the lungs. 
B) in the urine. 
C) in the feces. 
D) through the skin. 
A) via the lungs. 
B) in the urine. 
C) in the feces. 
D) through the skin.

Question 8

Unsaturated fats should be consumed in moderation because:

Accepted Answer

A) they are high in kcalories. 
B) they raise LDL levels. 
C) the foods that contain them are not nutritious. 
D) they reduce blood clotting factors. 
A) they are high in kcalories. 
B) they raise LDL levels. 
C) the foods that contain them are not nutritious. 
D) they reduce blood clotting factors.

Question 9

Which fish would be most likely to contain high levels of mercury?

Accepted Answer

A) salmon 
B) catfish 
C) pollock 
D) shark 
A) salmon 
B) catfish 
C) pollock 
D) shark

Question 10

The compound that forms the backbone of triglycerides is called:

Accepted Answer

A) glycerol. 
B) a fatty acid. 
C) acetic acid. 
D) stearic acid. 
E) glycogen. 
A) glycerol. 
B) a fatty acid. 
C) acetic acid. 
D) stearic acid. 
E) glycogen.

Question 11

The Dietary Guidelines recommend:

Accepted Answer

A) replacing liquid oils with solid fats. 
B) severely restricting intake of all lipids. 
C) consuming less cream, coconut oil, and shortening. 
D) selecting the most energy-dense foods from each food group. 
A) replacing liquid oils with solid fats. 
B) severely restricting intake of all lipids. 
C) consuming less cream, coconut oil, and shortening. 
D) selecting the most energy-dense foods from each food group.

Question 12

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Accepted Answer

The answer of Describe the health effects of omega-3 fatty...

Question 13

Polyunsaturated fats:

Accepted Answer

A) are more abundant in plant foods than in animal products. 
B) are more solid than saturated fats. 
C) don't spoil as easily as saturated fats. 
D) do not have any health benefits. 
A) are more abundant in plant foods than in animal products. 
B) are more solid than saturated fats. 
C) don't spoil as easily as saturated fats. 
D) do not have any health benefits.

Question 14

An unsaturated fat:

Accepted Answer

A) contains carbon chains of fewer than ten carbons. 
B) lacks glycerol. 
C) is missing hydrogens within its fatty acid chains. 
D) is solid at room temperature. 
A) contains carbon chains of fewer than ten carbons. 
B) lacks glycerol. 
C) is missing hydrogens within its fatty acid chains. 
D) is solid at room temperature.

Question 15

The lecithin needed for building cell membranes and other functions:

Accepted Answer

A) should be consumed as a supplement. 
B) must be furnished in the diet. 
C) is manufactured by the body. 
D) is an essential nutrient. 
A) should be consumed as a supplement. 
B) must be furnished in the diet. 
C) is manufactured by the body. 
D) is an essential nutrient.

Question 16

A triglyceride must contain specific combinations of fatty acids.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following is not true regarding plant sterols?

Accepted Answer

A) They are structurally similar to cholesterol. 
B) They interfere with cholesterol absorption. 
C) They raise blood cholesterol levels. 
D) They help to reduce blood cholesterol levels. 
A) They are structurally similar to cholesterol. 
B) They interfere with cholesterol absorption. 
C) They raise blood cholesterol levels. 
D) They help to reduce blood cholesterol levels.

Question 18

Trans-fatty acids contribute to heart disease by:

Accepted Answer

A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats. 
A) producing inflammation in the arteries. 
B) contributing to high blood pressure. 
C) causing blood clots. 
D) causing irregular heartbeats.

Question 19

Not all fatty acids have the same cholesterol-raising effect.

Accepted Answer

A) True 
 B)False

Question 20

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

Accepted Answer

A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants. 
A) Eat more fish. 
B) Eat more seed oils. 
C) Take supplements. 
D) Eat more plants.

Exam 4: Lipids

Which of the following does not describe a function of fat?

Invisible fats include the fats in:

Trans-fatty acids are:

Recommendations for fat intake have changed over the years due to:

Consumers should keep the following in mind about foods made with fat substitutes:

_____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases.

The main route for excretion of cholesterol from the body is:

Unsaturated fats should be consumed in moderation because:

Which fish would be most likely to contain high levels of mercury?

The compound that forms the backbone of triglycerides is called:

The Dietary Guidelines recommend:

Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

Polyunsaturated fats:

An unsaturated fat:

The lecithin needed for building cell membranes and other functions:

A triglyceride must contain specific combinations of fatty acids.

Which of the following is not true regarding plant sterols?

Trans-fatty acids contribute to heart disease by:

Not all fatty acids have the same cholesterol-raising effect.

Which of the following would be the best way to increase your intake of omega-3 fatty acids?

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Infancy

Nutrition Through the Life Span: Childhood and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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