Question 1

Which of the following statements is true?

Accepted Answer

A) Saturated fatty acids elevate LDL blood cholesterol. 
B) Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C) Monounsaturated fatty acids elevate LDL blood cholesterol. 
D) Trans fatty acids lower LDL blood cholesterol. 
A) Saturated fatty acids elevate LDL blood cholesterol. 
B) Polyunsaturated fatty acids elevate LDL blood cholesterol. 
C) Monounsaturated fatty acids elevate LDL blood cholesterol. 
D) Trans fatty acids lower LDL blood cholesterol.

Question 2

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

Accepted Answer

A) 12 
B) 15 
C) 27 
D) 30 
A) 12 
B) 15 
C) 27 
D) 30

Question 3

Due to their roles in prevention of heart disease and brain development, Americans need to consume more:

Accepted Answer

A) omega-3 fatty acids. 
B) omega-6 fatty acids. 
C) monounsaturated fatty acids. 
D) essential fatty acids. 
A) omega-3 fatty acids. 
B) omega-6 fatty acids. 
C) monounsaturated fatty acids. 
D) essential fatty acids.

Question 4

Trans-fatty acids are most abundant in:

Accepted Answer

A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids. 
A) animal foods. 
B) plant foods. 
C) foods made with partially hydrogenated oils. 
D) the essential fatty acids.

Question 5

The phosphate group on a phospholipid:

Accepted Answer

A) enables phospholipids to dissolve in water. 
B) makes the phospholipid saturated. 
C) prevents the digestion of lecithin supplements. 
D) competes with fatty acids. 
A) enables phospholipids to dissolve in water. 
B) makes the phospholipid saturated. 
C) prevents the digestion of lecithin supplements. 
D) competes with fatty acids.

Question 6

A rich source of polyunsaturated fatty acids is:

Accepted Answer

A) lamb. 
B) egg yolk. 
C) milk. 
D) sunflower oil. 
A) lamb. 
B) egg yolk. 
C) milk. 
D) sunflower oil.

Question 7

Fatty acids are packaged with _____ to make a triglyceride.

Accepted Answer

A) glycerol 
B) glycogen 
C) glucose 
D) sucrose 
A) glycerol 
B) glycogen 
C) glucose 
D) sucrose

Question 8

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Accepted Answer

A) 500 
B) 550 
C) 55 
D) 15 
A) 500 
B) 550 
C) 55 
D) 15

Question 9

Characteristics of olestra include all of the following except:

Accepted Answer

A) it is made with sucrose. 
B) it cannot be absorbed by the body. 
C) it is used in some snack foods. 
D) it can be toxic. 
A) it is made with sucrose. 
B) it cannot be absorbed by the body. 
C) it is used in some snack foods. 
D) it can be toxic.

Question 10

When exposed to oxygen, fats can become _____.

Accepted Answer

A) saturated 
B) hydrogenated 
C) rancid 
D) trans fats 
A) saturated 
B) hydrogenated 
C) rancid 
D) trans fats

Question 11

Which snack food exerts the most favorable effect on blood lipid levels?

Accepted Answer

A) pretzels 
B) cheese and crackers 
C) walnuts and almonds 
D) microwave popcorn 
A) pretzels 
B) cheese and crackers 
C) walnuts and almonds 
D) microwave popcorn

Question 12

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?

Accepted Answer

A) eliminate dairy foods from her diet 
B) eat less meat and include more fruits, vegetables, and whole grains in her diet 
C) eat more eggs and less meat 
D) eliminate beef and pork from her diet 
A) eliminate dairy foods from her diet 
B) eat less meat and include more fruits, vegetables, and whole grains in her diet 
C) eat more eggs and less meat 
D) eliminate beef and pork from her diet

Question 13

Today's recommendations for fat intake emphasize:

Accepted Answer

A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day. 
A) lowering the intake of all types of fat. 
B) low-fat diets only for those at risk for heart disease. 
C) replacing saturated and trans fats with unsaturated fats. 
D) consuming no more than 20 grams of fat per day.

Question 14

Describe the various functions of fat in the human body.

Accepted Answer

The answer of Describe the various functions of fat in...

Question 15

The _____ can make cholesterol from _____.

Accepted Answer

A) liver; fragments of energy nutrients 
B) muscles; protein 
C) liver; dietary choline 
D) muscles; carbohydrate and fat 
A) liver; fragments of energy nutrients 
B) muscles; protein 
C) liver; dietary choline 
D) muscles; carbohydrate and fat

Question 16

Which of the following contains the softest fat?

Accepted Answer

A) butter 
B) chicken fat 
C) beef tallow 
D) lard 
A) butter 
B) chicken fat 
C) beef tallow 
D) lard

Question 17

Which of the following is not a sterol?

Accepted Answer

A) cholesterol 
B) lecithin 
C) vitamin D 
D) sex hormones 
A) cholesterol 
B) lecithin 
C) vitamin D 
D) sex hormones

Question 18

Which of the following statements about cholesterol is false?

Accepted Answer

A) Cholesterol in food is not the main factor in raising blood cholesterol. 
B) High blood levels of HDL cholesterol raise the risk of heart disease. 
C) Cholesterol is found only in animal foods. 
D) Some vegetable fats can contribute to high blood levels of cholesterol. 
A) Cholesterol in food is not the main factor in raising blood cholesterol. 
B) High blood levels of HDL cholesterol raise the risk of heart disease. 
C) Cholesterol is found only in animal foods. 
D) Some vegetable fats can contribute to high blood levels of cholesterol.

Question 19

Food producers hydrogenate unsaturated fatty acids in order to:

Accepted Answer

A) make them softer. 
B) give foods a longer shelf life. 
C) make them more healthy. 
D) reduce the kcalories in a food. 
A) make them softer. 
B) give foods a longer shelf life. 
C) make them more healthy. 
D) reduce the kcalories in a food.

Question 20

Fat functions in the body to:

Accepted Answer

A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes. 
A) provide energy. 
B) regulate body processes. 
C) build muscle tissue. 
D) synthesize enzymes.

Exam 4: Lipids

Which of the following statements is true?

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

Due to their roles in prevention of heart disease and brain development, Americans need to consume more:

Trans-fatty acids are most abundant in:

The phosphate group on a phospholipid:

A rich source of polyunsaturated fatty acids is:

Fatty acids are packaged with _____ to make a triglyceride.

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Characteristics of olestra include all of the following except:

When exposed to oxygen, fats can become _____.

Which snack food exerts the most favorable effect on blood lipid levels?

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?

Today's recommendations for fat intake emphasize:

Describe the various functions of fat in the human body.

The _____ can make cholesterol from _____.

Which of the following contains the softest fat?

Which of the following is not a sterol?

Which of the following statements about cholesterol is false?

Food producers hydrogenate unsaturated fatty acids in order to:

Fat functions in the body to:

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

Filters

The _ can make cholesterol from _.