Question 1

Olive and canola oils contain a high percentage of ____________ fatty acids.

Accepted Answer

The answer of Olive and canola oils contain a high...

Question 2

Phospholipids differ from triglycerides in which of the following ways?

Accepted Answer

A)  A compound containing phosphorus replaces at least one fatty acid. 
B)  Phospholipids do not contain glycerol. 
C)  Phospholipids do not contain fatty acids. 
D)  A compound containing nitrogen replaces at least one fatty acid. 
A)  A compound containing phosphorus replaces at least one fatty acid. 
B)  Phospholipids do not contain glycerol. 
C)  Phospholipids do not contain fatty acids. 
D)  A compound containing nitrogen replaces at least one fatty acid.

Question 3

The maj function of adipose tissue is to

Accepted Answer

A)  store glycogen. 
B)  store triglycerides. 
C)  synthesize protein for muscle. 
D)  store cholesterol. 
A)  store glycogen. 
B)  store triglycerides. 
C)  synthesize protein for muscle. 
D)  store cholesterol.

Question 4

The process of _______________ removes double bonds from fatty acids, giving the fat a me solid consistency.

Accepted Answer

The answer of The process of _______________ removes double bonds...

Question 5

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

Accepted Answer

A)  consume fish oil capsules daily. 
B)  eat 3 to 5 servings of vegetables daily. 
C)  take cod liver oil 3 times a week. 
D)  eat oily fish, such as salmon, 2 times a week. 
A)  consume fish oil capsules daily. 
B)  eat 3 to 5 servings of vegetables daily. 
C)  take cod liver oil 3 times a week. 
D)  eat oily fish, such as salmon, 2 times a week.

Question 6

A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

Accepted Answer

triglyceride OR tria

Question 7

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is

Accepted Answer

A)  cranberries. 
B)  walnuts. 
C)  tomatoes. 
D)  avocados. 
A)  cranberries. 
B)  walnuts. 
C)  tomatoes. 
D)  avocados.

Question 8

A meal providing 1,200 kilocalies contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.

Accepted Answer

The answer of A meal providing 1,200 kilocalies contains 13...

Question 9

Lipoproteins contain all of the following components except

Accepted Answer

A)  protein. 
B)  cholesterol. 
C)  carbohydrate. 
D)  phospholipid. 
A)  protein. 
B)  cholesterol. 
C)  carbohydrate. 
D)  phospholipid.

Question 10

All of the following describe the characteristics of fat cells except

Accepted Answer

A)  the number of fat cells decreases when fat is lost from the body. 
B)  the storage capacity for fat depends on both fat cell number and fat cell size. 
C)  the number increases when storage capacity has reached its limit. 
D)  the body's ability to store fat is limitless. 
A)  the number of fat cells decreases when fat is lost from the body. 
B)  the storage capacity for fat depends on both fat cell number and fat cell size. 
C)  the number increases when storage capacity has reached its limit. 
D)  the body's ability to store fat is limitless.

Question 11

Which of the following breakfasts has the highest fat content?

Accepted Answer

A)  2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk 
B)  2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit 
C)  1 granola bar, 1 orange, 1 cup low-fat milk 
D)  3 pancakes, 6 tbsp. syrup, 1 cup skim milk 
A)  2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk 
B)  2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit 
C)  1 granola bar, 1 orange, 1 cup low-fat milk 
D)  3 pancakes, 6 tbsp. syrup, 1 cup skim milk

Question 12

Which of the following is true about cholesterol?

Accepted Answer

A)  It is an essential nutrient. 
B)  It is found in plant and animal foods. 
C)  It is found only in plants. 
D)  It is found only in animal products. 
A)  It is an essential nutrient. 
B)  It is found in plant and animal foods. 
C)  It is found only in plants. 
D)  It is found only in animal products.

Question 13

A diglyceride consists of

Accepted Answer

A)  2 glycerol and 1 fatty acid. 
B)  2 glucose and 1 fatty acid. 
C)  1 glucose and 2 fatty acids. 
D)  1 glycerol and 2 fatty acids. 
A)  2 glycerol and 1 fatty acid. 
B)  2 glucose and 1 fatty acid. 
C)  1 glucose and 2 fatty acids. 
D)  1 glycerol and 2 fatty acids.

Question 14

A monounsaturated fatty acid contains

Accepted Answer

A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds. 
A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds.

Question 15

_______________ fatty acids contain no double bonds and remain solid at room temperature.

Accepted Answer

The answer of _______________ fatty acids contain no double bonds...

Question 16

Most fats in foods and the body are composed of

Accepted Answer

A)  glycogen and fatty acids. 
B)  fatty acids and glycerol. 
C)  lactic acid and glycogen. 
D)  glucose and fatty acids. 
A)  glycogen and fatty acids. 
B)  fatty acids and glycerol. 
C)  lactic acid and glycogen. 
D)  glucose and fatty acids.

Question 17

All of the following are characteristic of cholesterol except

Accepted Answer

A)  it is used for making estrogen and testosterone. 
B)  it is converted to bile. 
C)  it is incorporated into cell membranes. 
D)  it is an essential nutrient. 
A)  it is used for making estrogen and testosterone. 
B)  it is converted to bile. 
C)  it is incorporated into cell membranes. 
D)  it is an essential nutrient.

Question 18

The three-carbon structure to which fatty acids are attached in triglycerides is called

Accepted Answer

A)  glycerol. 
B)  glucose. 
C)  lipoprotein. 
D)  sterol. 
A)  glycerol. 
B)  glucose. 
C)  lipoprotein. 
D)  sterol.

Question 19

A saturated fatty acid contains

Accepted Answer

A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds. 
A)  no double bonds. 
B)  one double bond. 
C)  2 to 12 double bonds. 
D)  14 to 24 double bonds.

Question 20

All of the following are true of lecithin except

Accepted Answer

A)  it is a phospholipid. 
B)  the body synthesizes it. 
C)  it is consumed in the diet. 
D)  it has sterol-like functions. 
A)  it is a phospholipid. 
B)  the body synthesizes it. 
C)  it is consumed in the diet. 
D)  it has sterol-like functions.

Olive and canola oils contain a high percentage of ____________ fatty acids.

Phospholipids differ from triglycerides in which of the following ways?

The maj function of adipose tissue is to

The process of _______________ removes double bonds from fatty acids, giving the fat a me solid consistency.

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is

A meal providing 1,200 kilocalies contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.

Lipoproteins contain all of the following components except

All of the following describe the characteristics of fat cells except

Which of the following breakfasts has the highest fat content?

Which of the following is true about cholesterol?

A diglyceride consists of

A monounsaturated fatty acid contains

_______________ fatty acids contain no double bonds and remain solid at room temperature.

Most fats in foods and the body are composed of

All of the following are characteristic of cholesterol except

The three-carbon structure to which fatty acids are attached in triglycerides is called

A saturated fatty acid contains

All of the following are true of lecithin except

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

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Exam 5: Lipids

Olive and canola oils contain a high percentage of ____________ fatty acids.

Phospholipids differ from triglycerides in which of the following ways?

The maj function of adipose tissue is to

The process of _______________ removes double bonds from fatty acids, giving the fat a me solid consistency.

The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to

A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.

One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is

A meal providing 1,200 kilocalies contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.

Lipoproteins contain all of the following components except

All of the following describe the characteristics of fat cells except

Which of the following breakfasts has the highest fat content?

Which of the following is true about cholesterol?

A diglyceride consists of

A monounsaturated fatty acid contains

_______________ fatty acids contain no double bonds and remain solid at room temperature.

Most fats in foods and the body are composed of

All of the following are characteristic of cholesterol except

The three-carbon structure to which fatty acids are attached in triglycerides is called

A saturated fatty acid contains

All of the following are true of lecithin except

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