Question 1

Research has shown that fat substitutes are always effective at promoting weight loss.

Accepted Answer

A) True 
 B)False

Question 2

The Dietary Guidelines recommend that individuals consume _____ ounces of fatty fish each week.

Accepted Answer

A) 6-8 
B) 8-12 
C) 6-10 
D) 12-14 
A) 6-8 
B) 8-12 
C) 6-10 
D) 12-14

Question 3

Linoleic and linolenic fatty acids are both:

Accepted Answer

A) phospholipids. 
B) trans fats. 
C) monounsaturated fatty acids. 
D) essential fatty acids. 
A) phospholipids. 
B) trans fats. 
C) monounsaturated fatty acids. 
D) essential fatty acids.

Question 4

Jack is confused about whether to use margarine or butter.Which of the following is the best advice for him?

Accepted Answer

A) Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B) Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C) Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D) Eliminate both butter and margarine from your diet. 
A) Use margarine instead of butter because it contains no cholesterol and protects against heart disease. 
B) Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. 
C) Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. 
D) Eliminate both butter and margarine from your diet.

Question 5

Discuss the concept of "good fats" and "bad fats."

Accepted Answer

The answer of Discuss the concept of "good fats" and...

Question 6

Which of the following fats predominates in the diet and in the body?

Accepted Answer

A) triglycerides 
B) cholesterol 
C) phospholipids 
D) lecithins 
A) triglycerides 
B) cholesterol 
C) phospholipids 
D) lecithins

Question 7

Researchers are steering away from population-wide recommendations for low-fat diets because:

Accepted Answer

A) most people don't follow them anyway. 
B) there have been reports of nutrient deficiencies associated with low-fat diets. 
C) some sources of fat are valuable to health and should not be avoided. 
D) low-fat diets really aren't beneficial after all. 
A) most people don't follow them anyway. 
B) there have been reports of nutrient deficiencies associated with low-fat diets. 
C) some sources of fat are valuable to health and should not be avoided. 
D) low-fat diets really aren't beneficial after all.

Question 8

EPA and DHA are:

Accepted Answer

A) omega-6 fatty acids. 
B) omega-3 fatty acids. 
C) found primarily in plant oils and seeds. 
D) made from linoleic acid. 
A) omega-6 fatty acids. 
B) omega-3 fatty acids. 
C) found primarily in plant oils and seeds. 
D) made from linoleic acid.

Question 9

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Accepted Answer

A) peanut butter 
B) margarine 
C) butter 
D) cream cheese 
A) peanut butter 
B) margarine 
C) butter 
D) cream cheese

Question 10

Excessive consumption of saturated fat or trans fat may result in:

Accepted Answer

A) weight loss due to poor absorption. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease. 
A) weight loss due to poor absorption. 
B) reduced serum cholesterol levels. 
C) storage of the essential fatty acid, linoleic acid. 
D) an increased risk of developing cardiovascular disease.

Question 11

Linoleic acid is found primarily in:

Accepted Answer

A) vegetable oils. 
B) fish oils. 
C) fast foods. 
D) refined grains. 
A) vegetable oils. 
B) fish oils. 
C) fast foods. 
D) refined grains.

Question 12

Which of the following high-fat foods would be the least heart-healthy to consume daily?

Accepted Answer

A) avocados 
B) walnuts 
C) potato chips 
D) canned tuna 
A) avocados 
B) walnuts 
C) potato chips 
D) canned tuna

Question 13

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

Accepted Answer

A) adding water to the food. 
B) whipping air into the food. 
C) rearranging the molecules in the fat. 
D) baking foods instead of frying them. 
A) adding water to the food. 
B) whipping air into the food. 
C) rearranging the molecules in the fat. 
D) baking foods instead of frying them.

Question 14

Matching

Accepted Answer

1.h
2.c
3.

Question 15

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

Accepted Answer

A) Use margarine instead of butter. 
B) Switch from whole milk to fat-free milk. 
C) Eliminate fat from your diet. 
D) Choose processed meats instead of fresh meats. 
A) Use margarine instead of butter. 
B) Switch from whole milk to fat-free milk. 
C) Eliminate fat from your diet. 
D) Choose processed meats instead of fresh meats.

Question 16

An essential fatty acid is one that:

Accepted Answer

A) is necessary and made by the body in large quantities. 
B) is necessary and made by the body in adequate quantities. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources. 
A) is necessary and made by the body in large quantities. 
B) is necessary and made by the body in adequate quantities. 
C) is necessary and must be supplied by food. 
D) comes only from animal sources.

Question 17

Five grams of fat provide _____ kcalories.

Accepted Answer

A) 5 
B) 20 
C) 45 
D) 65 
A) 5 
B) 20 
C) 45 
D) 65

Question 18

A change from whole milk to nonfat milk would:

Accepted Answer

A) decrease the amount of saturated fat. 
B) increase the number of kcalories. 
C) decrease the amount of calcium. 
D) increase vitamin consumption. 
A) decrease the amount of saturated fat. 
B) increase the number of kcalories. 
C) decrease the amount of calcium. 
D) increase vitamin consumption.

Question 19

Linolenic acid is classified as an essential fatty acid because it:

Accepted Answer

A) neutralizes cholesterol. 
B) cannot be made from other substances in the body. 
C) is a monounsaturated fatty acid. 
D) is found in both animal and plant foods. 
A) neutralizes cholesterol. 
B) cannot be made from other substances in the body. 
C) is a monounsaturated fatty acid. 
D) is found in both animal and plant foods.

Question 20

Which of the following fats is mostly monounsaturated?

Accepted Answer

A) canola oil 
B) corn oil 
C) soybean oil 
D) margarine 
A) canola oil 
B) corn oil 
C) soybean oil 
D) margarine

Exam 4: Lipids

Research has shown that fat substitutes are always effective at promoting weight loss.

The Dietary Guidelines recommend that individuals consume _____ ounces of fatty fish each week.

Linoleic and linolenic fatty acids are both:

Jack is confused about whether to use margarine or butter.Which of the following is the best advice for him?

Discuss the concept of "good fats" and "bad fats."

Which of the following fats predominates in the diet and in the body?

Researchers are steering away from population-wide recommendations for low-fat diets because:

EPA and DHA are:

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?

Excessive consumption of saturated fat or trans fat may result in:

Linoleic acid is found primarily in:

Which of the following high-fat foods would be the least heart-healthy to consume daily?

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

Matching

If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

An essential fatty acid is one that:

Five grams of fat provide _____ kcalories.

A change from whole milk to nonfat milk would:

Linolenic acid is classified as an essential fatty acid because it:

Which of the following fats is mostly monounsaturated?

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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