Question 1

Which of the following facilitate the absorption of fat?

Accepted Answer

A) micelles 
B) cis fatty acids 
C) trans fatty acids 
D) acetyl CoA molecules 
A) micelles 
B) cis fatty acids 
C) trans fatty acids 
D) acetyl CoA molecules A

Question 2

It has been calculated that the deaths of 3,000 Canadians annually from cardiovascular disease would be prevented if the amount of trans fats in the Canadian food supply could be reduced to what % of total energy.

Accepted Answer

A) 1% 
B) 5% 
C) 8% 
D) 10% 
A) 1% 
B) 5% 
C) 8% 
D) 10% A

Question 3

Which statement best distinguishes between chylomicrons and VLDLs?

Accepted Answer

A) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the lymphatic system. 
B) Chylomicrons are formed in the large intestine and from there enter the circulatory system;On VLDLs are formed in the liver and from there enter the lymphatic system. 
C) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the blood stream. 
D) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the gall bladder and from there enter the blood stream. 
A) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the lymphatic system. 
B) Chylomicrons are formed in the large intestine and from there enter the circulatory system;On VLDLs are formed in the liver and from there enter the lymphatic system. 
C) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the liver and from there enter the blood stream. 
D) Chylomicrons are formed in the small intestine and from there enter the lymphatic system;VLDLs are formed in the gall bladder and from there enter the blood stream. C

Question 4

What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?

Accepted Answer

Hydrogen atoms are added to the double b

Question 5

What is the main constituent of adipose tissue?

Accepted Answer

A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol. 
A) micelles. 
B) triglycerides. 
C) eicosanoids. 
D) cholesterol.

Question 6

In what type of fatty acid do you find hydrogen atoms on the same side of the double bond,resulting in a bend in the molecular structure?

Accepted Answer

A) cis 
B) trans 
C) essential 
D) nonessential 
A) cis 
B) trans 
C) essential 
D) nonessential

Question 7

Explain the steps of lipid digestion.

Accepted Answer

Lipid digestion begins with the action o

Question 8

Which statement best describes the relationship between VLDL,IDL,and LDL?

Accepted Answer

A) VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs. 
B) VLDLs are rich in triglycerides,but when acted on by pancreatic lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs. 
C) VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into LDLs,which in turn are converted into cholesterol-rich IDLs,which are returned to the liver. 
D) VLDLs are rich in cholesterol,but when acted on by lipoprotein lipase,they are converted into IDL,which in turn are converted into triglyceride-rich LDLs,which are returned to the liver. 
A) VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs. 
B) VLDLs are rich in triglycerides,but when acted on by pancreatic lipase,they are converted into IDLs,which in turn are converted into cholesterol-rich LDLs. 
C) VLDLs are rich in triglycerides,but when acted on by lipoprotein lipase,they are converted into LDLs,which in turn are converted into cholesterol-rich IDLs,which are returned to the liver. 
D) VLDLs are rich in cholesterol,but when acted on by lipoprotein lipase,they are converted into IDL,which in turn are converted into triglyceride-rich LDLs,which are returned to the liver.

Question 9

What is the function of bile in the digestion of triglycerides?

Accepted Answer

A) to hydrolyze (split)the bond that attaches fatty acids to glycerol. 
B) to act as an emulsifier. 
C) to facilitate the formation of chylomicrons. 
D) to circulate lipids in the blood. 
A) to hydrolyze (split)the bond that attaches fatty acids to glycerol. 
B) to act as an emulsifier. 
C) to facilitate the formation of chylomicrons. 
D) to circulate lipids in the blood.

Question 10

A strong correlation exists between an increased risk of colon cancer and what type of diet?

Accepted Answer

A) high in fish. 
B) high in grains and cereals. 
C) moderate amounts of alcohol. 
D) high in animal fats. 
A) high in fish. 
B) high in grains and cereals. 
C) moderate amounts of alcohol. 
D) high in animal fats.

Question 11

Most fatty acids in food and in the body are bound to what molecule?

Accepted Answer

A) cholesterol. 
B) phospholipids. 
C) lecithin. 
D) glycerol. 
A) cholesterol. 
B) phospholipids. 
C) lecithin. 
D) glycerol.

Question 12

Which is the best replacement for saturated fat in the diet?

Accepted Answer

A) Refined carbohydrates 
B) High glycemic index foods 
C) Unsaturated fatty acids 
D) Low glycemic index foods. 
A) Refined carbohydrates 
B) High glycemic index foods 
C) Unsaturated fatty acids 
D) Low glycemic index foods.

Question 13

Which of the following is used as an emulsifier in foods?

Accepted Answer

A) lecithin 
B) trans fatty acids 
C) arachidonic acid 
D) tropical oils 
A) lecithin 
B) trans fatty acids 
C) arachidonic acid 
D) tropical oils

Question 14

Which of the following is an example of a tropical oil?

Accepted Answer

A) palm kernel oil 
B) soybean oil 
C) olive oil 
D) corn oil 
A) palm kernel oil 
B) soybean oil 
C) olive oil 
D) corn oil

Question 15

Which describe the AMDR for fat intake?

Accepted Answer

A) It is constant throughout the life cycle. 
B) It is highest during adolescence. 
C) It is highest for 1-3 year olds. 
D) It increases over the life cycle. 
A) It is constant throughout the life cycle. 
B) It is highest during adolescence. 
C) It is highest for 1-3 year olds. 
D) It increases over the life cycle.

Question 16

What best characterizes atherosclerosis?

Accepted Answer

A) an accumulation of plaque in the lining of blood vessels. 
B) an inflammation of the colon lining. 
C) the formation of uric acid crystals in the blood. 
D) the formation of pouches in the lining of the colon. 
A) an accumulation of plaque in the lining of blood vessels. 
B) an inflammation of the colon lining. 
C) the formation of uric acid crystals in the blood. 
D) the formation of pouches in the lining of the colon.

Question 17

Which is a characteristic of eicosanoids?

Accepted Answer

A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate many body processes. 
D) All of the above answer choices are correct. 
A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate many body processes. 
D) All of the above answer choices are correct.

Question 18

What happens when excess energy is ingested?

Accepted Answer

A) It is excreted in the urine. 
B) It is converted into triglycerides and stored in adipose tissue. 
C) It is converted into cholesterol and stored in adipose tissue. 
D) It is metabolized by the muscles and stored as ATP. 
A) It is excreted in the urine. 
B) It is converted into triglycerides and stored in adipose tissue. 
C) It is converted into cholesterol and stored in adipose tissue. 
D) It is metabolized by the muscles and stored as ATP.

Question 19

What are the precursors of eicosanoid formation?

Accepted Answer

A) cholesterol. 
B) lecithin. 
C) omega-3 and omega-6 fatty acids. 
D) trans fatty acids. 
A) cholesterol. 
B) lecithin. 
C) omega-3 and omega-6 fatty acids. 
D) trans fatty acids.

Question 20

Trans fatty acids are most abundant in what food product?

Accepted Answer

A) animal products. 
B) canola oil 
C) partially hydrogenated oils. 
D) tub margarine 
A) animal products. 
B) canola oil 
C) partially hydrogenated oils. 
D) tub margarine

Exam 5: Lipids

Which of the following facilitate the absorption of fat?

It has been calculated that the deaths of 3,000 Canadians annually from cardiovascular disease would be prevented if the amount of trans fats in the Canadian food supply could be reduced to what % of total energy.

Which statement best distinguishes between chylomicrons and VLDLs?

What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?

What is the main constituent of adipose tissue?

In what type of fatty acid do you find hydrogen atoms on the same side of the double bond,resulting in a bend in the molecular structure?

Explain the steps of lipid digestion.

Which statement best describes the relationship between VLDL,IDL,and LDL?

What is the function of bile in the digestion of triglycerides?

A strong correlation exists between an increased risk of colon cancer and what type of diet?

Most fatty acids in food and in the body are bound to what molecule?

Which is the best replacement for saturated fat in the diet?

Which of the following is used as an emulsifier in foods?

Which of the following is an example of a tropical oil?

Which describe the AMDR for fat intake?

What best characterizes atherosclerosis?

Which is a characteristic of eicosanoids?

What happens when excess energy is ingested?

What are the precursors of eicosanoid formation?

Trans fatty acids are most abundant in what food product?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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