Question 1

Accding to the 2005 Dietary Guidelines f Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalies per day?

Accepted Answer

A)  44 
B)  78 
C)  30 
D)  93 
A)  44 
B)  78 
C)  30 
D)  93

Question 2

The plant stanols/sterols, also called phytosterols, wk by

Accepted Answer

A)  reducing cholesterol absorption in the small intestine and lowering its return to the liver. 
B)  interacting with dietary fiber to bind fat in the small intestine. 
C)  decreasing the ability of cholesterol to bind to artery walls. 
D)  decreasing trans fat formation in fried foods. 
A)  reducing cholesterol absorption in the small intestine and lowering its return to the liver. 
B)  interacting with dietary fiber to bind fat in the small intestine. 
C)  decreasing the ability of cholesterol to bind to artery walls. 
D)  decreasing trans fat formation in fried foods.

Question 3

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

Accepted Answer

A)  linoleic acid. 
B)  diglyceride. 
C)  alpha-linoleic acid. 
D)  cholesterol. 
A)  linoleic acid. 
B)  diglyceride. 
C)  alpha-linoleic acid. 
D)  cholesterol.

Question 4

Which of the following describes a fatty acid that has one double bond?

Accepted Answer

A)  Saturated 
B)  Hydrogenated 
C)  Monounsaturated 
D)  Polyunsaturated 
A)  Saturated 
B)  Hydrogenated 
C)  Monounsaturated 
D)  Polyunsaturated

Question 5

Which lipoprotein is responsible f picking up cholesterol from dying cells and other sources so it can be transpted back to the liver f excretion?

Accepted Answer

A)  Chylomicron 
B)  Low-density lipoprotein 
C)  Very-low-density lipoprotein 
D)  High-density lipoprotein 
A)  Chylomicron 
B)  Low-density lipoprotein 
C)  Very-low-density lipoprotein 
D)  High-density lipoprotein

Question 6

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk f heart disease. What is the most likely mechanism f the reduction of heart disease risk when fish is consumed?

Accepted Answer

A)  The protein in fish lowers the blood cholesterol. 
B)  Fish is low in cholesterol. 
C)  Fish supplies fatty acids that decrease blood clotting. 
D)  The carbohydrate in fish lowers blood cholesterol. 
A)  The protein in fish lowers the blood cholesterol. 
B)  Fish is low in cholesterol. 
C)  Fish supplies fatty acids that decrease blood clotting. 
D)  The carbohydrate in fish lowers blood cholesterol.

Question 7

What is the composition of the triglyceride fm of fats?

Accepted Answer

A)  Fatty acids, glycerol, and sterols 
B)  Fatty acids, glycerol, and phosphorus 
C)  Fatty acids and glycerol 
D)  Fatty acids, glycerol, phosphorus, and sterols 
A)  Fatty acids, glycerol, and sterols 
B)  Fatty acids, glycerol, and phosphorus 
C)  Fatty acids and glycerol 
D)  Fatty acids, glycerol, phosphorus, and sterols

Question 8

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

Accepted Answer

A)  Stick margarine made with canola oil 
B)  Semisolid shortening made with olive oil 
C)  Soft margarine in a tub, made from corn oil 
D)  Liquid, squeezable margarine, made from safflower oil 
A)  Stick margarine made with canola oil 
B)  Semisolid shortening made with olive oil 
C)  Soft margarine in a tub, made from corn oil 
D)  Liquid, squeezable margarine, made from safflower oil

Question 9

The American Heart Association recommends that we should consume no me than _______________ milligrams of cholesterol per day.

Accepted Answer

300 OR thr

Question 10

The maj fat-digesting enzyme is

Accepted Answer

A)  salivary amylase. 
B)  pepsin. 
C)  gastric lipase. 
D)  pancreatic lipase. 
A)  salivary amylase. 
B)  pepsin. 
C)  gastric lipase. 
D)  pancreatic lipase.

Question 11

The main regulat of blood cholesterol levels is the

Accepted Answer

A)  heart. 
B)  liver. 
C)  intestine. 
D)  brain. 
A)  heart. 
B)  liver. 
C)  intestine. 
D)  brain.

Question 12

Most lipids are transpted in the blood as part of a structure called a(n) _______________.

Accepted Answer

The answer of Most lipids are transpted in the blood...

Question 13

Match between columns
                        Premises: Lipoprotein made in the intestine after fat absorption 
A by-product of the process called hydrogenation 
Containing products of decomposed fatty acids; they yield unpleasant flavors and odors 
Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver 
Lipoprotein that carries cholesterol and lipids newly synthesized by the liver 
Compound that can suspend fat in water by isolating individual fat droplets 
Three-carbon alcohol used to form triglycerides 
An unsaturated fatty acid with its first double bond at the third carbon atom from the methyl end 
An unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end 
When a chemical substance has either lost an electron or gained an oxygen 
Product of the VLDL metabolism that contains primarily cholesterol 
Cholesterol-rich substance deposited on inner wall of blood vessels 
Process used to convert oils to more solid fats 
Fatty acids that must be present in the diet to maintain health 
Compound in the bloodstream containing a lipid core with a protein, phospholipid, and cholesterol shell

Accepted Answer

The Answer of  Emulsifier  and  HDL  is...

Question 14

Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except

Accepted Answer

A)  using little or no stick margarine. 
B)  using tub margarines and vegetable oils. 
C)  avoiding consumption of deep fried foods at quick-service restaurants. 
D)  eating packaged cookies and desserts made with vegetable shortening. 
A)  using little or no stick margarine. 
B)  using tub margarines and vegetable oils. 
C)  avoiding consumption of deep fried foods at quick-service restaurants. 
D)  eating packaged cookies and desserts made with vegetable shortening.

Question 15

Immediately after a meal, newly absbed dietary fats appear in the blood as

Accepted Answer

A)  high density lipoproteins. 
B)  low density lipoproteins. 
C)  chylomicrons. 
D)  cholesterol. 
A)  high density lipoproteins. 
B)  low density lipoproteins. 
C)  chylomicrons. 
D)  cholesterol.

Question 16

Good suggestions f eating in a heart-healthy way would be to

Accepted Answer

A)  avoid all treats. 
B)  trim fat off meat before and after cooking. 
C)  use eggs liberally because they are not associated with serum cholesterol. 
D)  avoid foods high in monounsaturated fat, such as olive oil. 
A)  avoid all treats. 
B)  trim fat off meat before and after cooking. 
C)  use eggs liberally because they are not associated with serum cholesterol. 
D)  avoid foods high in monounsaturated fat, such as olive oil.

Question 17

A(n) _______________ is the simplest fm of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

Accepted Answer

The answer of A(n) _______________ is the simplest fm of...

Question 18

Pancreatic lipase digests

Accepted Answer

A)  proteins. 
B)  carbohydrates. 
C)  fats. 
D)  vitamins. 
A)  proteins. 
B)  carbohydrates. 
C)  fats. 
D)  vitamins.

Question 19

All of the following are sources of cholesterol except

Accepted Answer

A)  butter. 
B)  whole milk. 
C)  turkey meat. 
D)  peanut butter. 
A)  butter. 
B)  whole milk. 
C)  turkey meat. 
D)  peanut butter.

Question 20

In terms of heart disease risk, which of the following is true?

Accepted Answer

A)  As LDL cholesterol levels increase there is a decreased risk. 
B)  As HDL cholesterol levels increase there is an increased risk. 
C)  As LDL cholesterol levels increase there is an increased risk. 
D)  As HDL cholesterol levels decrease there is a decreased risk. 
A)  As LDL cholesterol levels increase there is a decreased risk. 
B)  As HDL cholesterol levels increase there is an increased risk. 
C)  As LDL cholesterol levels increase there is an increased risk. 
D)  As HDL cholesterol levels decrease there is a decreased risk.

Accding to the 2005 Dietary Guidelines f Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalies per day?

The plant stanols/sterols, also called phytosterols, wk by

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

Which of the following describes a fatty acid that has one double bond?

Which lipoprotein is responsible f picking up cholesterol from dying cells and other sources so it can be transpted back to the liver f excretion?

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk f heart disease. What is the most likely mechanism f the reduction of heart disease risk when fish is consumed?

What is the composition of the triglyceride fm of fats?

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

The American Heart Association recommends that we should consume no me than _______________ milligrams of cholesterol per day.

The maj fat-digesting enzyme is

The main regulat of blood cholesterol levels is the

Most lipids are transpted in the blood as part of a structure called a(n) _______________.

Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except

Immediately after a meal, newly absbed dietary fats appear in the blood as

Good suggestions f eating in a heart-healthy way would be to

A(n) _______________ is the simplest fm of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

Pancreatic lipase digests

All of the following are sources of cholesterol except

In terms of heart disease risk, which of the following is true?

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Safety of Food and Water

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 5: Lipids

Accding to the 2005 Dietary Guidelines f Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kilocalies per day?

The plant stanols/sterols, also called phytosterols, wk by

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

Which of the following describes a fatty acid that has one double bond?

Which lipoprotein is responsible f picking up cholesterol from dying cells and other sources so it can be transpted back to the liver f excretion?

Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk f heart disease. What is the most likely mechanism f the reduction of heart disease risk when fish is consumed?

What is the composition of the triglyceride fm of fats?

Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content?

The American Heart Association recommends that we should consume no me than _______________ milligrams of cholesterol per day.

The maj fat-digesting enzyme is

The main regulat of blood cholesterol levels is the

Most lipids are transpted in the blood as part of a structure called a(n) _______________.

Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except

Immediately after a meal, newly absbed dietary fats appear in the blood as

Good suggestions f eating in a heart-healthy way would be to

A(n) _______________ is the simplest fm of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.

Pancreatic lipase digests

All of the following are sources of cholesterol except

In terms of heart disease risk, which of the following is true?

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Safety of Food and Water

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters