Question 1

Which of the following dietary practices would NOT help to protect a person from developing heart disease?

Accepted Answer

A) a diet which provides adequate dietary fibre 
B) a diet which provides antioxidant nutrients 
C) a diet which substitutes monounsaturated fats for saturated fats 
D) a diet which substitutes beef for fish 
A) a diet which provides adequate dietary fibre 
B) a diet which provides antioxidant nutrients 
C) a diet which substitutes monounsaturated fats for saturated fats 
D) a diet which substitutes beef for fish

Question 2

Which statement best describes the fat intake of Canadians?

Accepted Answer

A) It has significantly declined,resulting in less obesity than 25 years ago. 
B) It has declined as a proportion of kcalories. 
C) For the majority of Canadians,it exceeds the AMDR recommendations. 
D) It has risen significantly in the last 25 years. 
A) It has significantly declined,resulting in less obesity than 25 years ago. 
B) It has declined as a proportion of kcalories. 
C) For the majority of Canadians,it exceeds the AMDR recommendations. 
D) It has risen significantly in the last 25 years.

Question 3

Explain what happens after lipids are digested and absorbed into the intestinal cell.

Accepted Answer

Short- and medium-chain triglycerides ca

Question 4

What causes an atherosclerotic plaque to begin developing?

Accepted Answer

A) an essential fatty acid deficiency 
B) low blood pressure 
C) an injury to the artery wall causing inflammation 
D) All of the above answer choices are correct. 
A) an essential fatty acid deficiency 
B) low blood pressure 
C) an injury to the artery wall causing inflammation 
D) All of the above answer choices are correct.

Question 5

Which of the following can NOT be directly absorbed in the small intestine and transported in blood for delivery to cells?

Accepted Answer

A) Water-soluble vitamins. 
B) short-chain fatty acids. 
C) medium-chain fatty acids. 
D) long-chain fatty acids. 
A) Water-soluble vitamins. 
B) short-chain fatty acids. 
C) medium-chain fatty acids. 
D) long-chain fatty acids.

Question 6

Studies have shown that consumption of what food is associated with reduced risk of death from heart disease?

Accepted Answer

A) eggs 
B) fish 
C) lean meats 
D) soy 
A) eggs 
B) fish 
C) lean meats 
D) soy

Question 7

Which hormone plays a central role in the regulation of lipid metabolism?

Accepted Answer

A) epinephrine 
B) cortisol 
C) glucagon 
D) insulin 
A) epinephrine 
B) cortisol 
C) glucagon 
D) insulin

Question 8

Which of the following about eating a healthy diet is FALSE?

Accepted Answer

A) It is essential to reduce total fat intake. 
B) A healthy diet is low in saturated fat from meat and dairy. 
C) A healthy diet is low in processed fats like shortenings. 
D) A healthy diet includes fats from fish,nuts,and olive oil. 
A) It is essential to reduce total fat intake. 
B) A healthy diet is low in saturated fat from meat and dairy. 
C) A healthy diet is low in processed fats like shortenings. 
D) A healthy diet includes fats from fish,nuts,and olive oil.

Question 9

Which of the following organs is able to manufacture cholesterol?

Accepted Answer

A) the liver 
B) the pancreas 
C) the gallbladder 
D) All of the above answer choices are correct. 
A) the liver 
B) the pancreas 
C) the gallbladder 
D) All of the above answer choices are correct.

Question 10

"A droplet of dietary fat,found in the lumen of the small intestine,containing fatty acids,monoglycerides,cholesterol and fat-soluble vitamins coated by compounds synthesized in the liver." What is being described?

Accepted Answer

A) Secretions of the gall bladder 
B) Chylomicron 
C) Micelle 
D) Secretions of the pancreas 
A) Secretions of the gall bladder 
B) Chylomicron 
C) Micelle 
D) Secretions of the pancreas

Question 11

Which statement best describes trans fat in the Canadian food supply?

Accepted Answer

A) There has been a dramatic decline of trans fat in the food supply in Canada,especially in baked food products. 
B) Trans fat intakes are at the recommended amount of no more that 1% of kcal daily. 
C) There has been a dramatic decline of trans fat in the food supply in Canada,because of mandatory government regulations requiring its removal from food. 
D) There has been a dramatic decline of trans fat in the food supply in Canada,but intake is still above recommended levels. 
A) There has been a dramatic decline of trans fat in the food supply in Canada,especially in baked food products. 
B) Trans fat intakes are at the recommended amount of no more that 1% of kcal daily. 
C) There has been a dramatic decline of trans fat in the food supply in Canada,because of mandatory government regulations requiring its removal from food. 
D) There has been a dramatic decline of trans fat in the food supply in Canada,but intake is still above recommended levels.

Question 12

Why are plant sterols considered beneficial to human health?

Accepted Answer

A) They are not essential nutrients because they are synthesized in the liver. 
B) They enhance the absorption of dietary cholesterol. 
C) They reduce that absorption of dietary cholesterol. 
D) They are essential nutrients that must be obtained from the diet. 
A) They are not essential nutrients because they are synthesized in the liver. 
B) They enhance the absorption of dietary cholesterol. 
C) They reduce that absorption of dietary cholesterol. 
D) They are essential nutrients that must be obtained from the diet.

Question 13

"After digestion particle A enters the lymphatic system and then the blood stream,where it is acted on by an enzyme that converts triglycerides to fatty acids and glycerol.This process converts particle A into particle B." What are particles A & B?

Accepted Answer

A) A= chylomicron: B = VLDL 
B) A= micelle;B = micellular remnant 
C) A = VLDL;B = LDL 
D) A = chylomicron;B = chylomicron remnant 
A) A= chylomicron: B = VLDL 
B) A= micelle;B = micellular remnant 
C) A = VLDL;B = LDL 
D) A = chylomicron;B = chylomicron remnant

Question 14

Which of the following lipoproteins contains the highest proportion of cholesterol?

Accepted Answer

A) chylomicrons 
B) low-density-lipoproteins 
C) high-density-lipoproteins 
D) very-low-density-lipoproteins 
A) chylomicrons 
B) low-density-lipoproteins 
C) high-density-lipoproteins 
D) very-low-density-lipoproteins

Question 15

A public health nutritionist is reviewing the data on the fat intake of Canadians.Which consumption pattern would raise the most concern?

Accepted Answer

A) Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from unsaturated fatty acids. 
B) Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in plants,nuts and fish. 
C) Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods. 
D) Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods. 
A) Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from unsaturated fatty acids. 
B) Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in plants,nuts and fish. 
C) Overall fat intake is more than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods. 
D) Overall fat intake is less than 35% of total kcal and a high proportion of that fat intake comes from fats found in beef,dairy products,and sweet baked goods.

Question 16

When used as a source of energy,fatty acids are converted into what molecule?

Accepted Answer

A) pyruvate. 
B) acetyl CoA. 
C) glucose. 
D) chylomicrons. 
A) pyruvate. 
B) acetyl CoA. 
C) glucose. 
D) chylomicrons.

Question 17

Which of the following diets provides approximately 18% of the total calories (kcalories)from fat?

Accepted Answer

A) 41 grams of fat and 2,385 kcal 
B) 67 grams of fat and 3,268 kcal 
C) 36 grams of fat and 1,154 kcal 
D) 17 grams of fat and 2,392 kcal 
A) 41 grams of fat and 2,385 kcal 
B) 67 grams of fat and 3,268 kcal 
C) 36 grams of fat and 1,154 kcal 
D) 17 grams of fat and 2,392 kcal

Question 18

From what are bile,vitamin D,and some hormones such as testosterone and estrogen derived?

Accepted Answer

A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids. 
A) essential fatty acids. 
B) cholesterol. 
C) trans fatty acids. 
D) phospholipids.

Question 19

Linoleic acid is an example of what type of fatty acid?

Accepted Answer

A) essential fatty acid 
B) saturated fatty acid 
C) partially hydrogenated trans fatty acid. 
D) phoshorylated fatty acid. 
A) essential fatty acid 
B) saturated fatty acid 
C) partially hydrogenated trans fatty acid. 
D) phoshorylated fatty acid.

Question 20

What is the function of hormone sensitive lipase?

Accepted Answer

A) it breaks down stored triglycerides inside fat cells. 
B) it is needed to transfer fatty acids into adipose tissue. 
C) it is needed for lipid digestion. 
D) it is needed to synthesize essential fatty acids. 
A) it breaks down stored triglycerides inside fat cells. 
B) it is needed to transfer fatty acids into adipose tissue. 
C) it is needed for lipid digestion. 
D) it is needed to synthesize essential fatty acids.

Exam 5: Lipids

Which of the following dietary practices would NOT help to protect a person from developing heart disease?

Which statement best describes the fat intake of Canadians?

Explain what happens after lipids are digested and absorbed into the intestinal cell.

What causes an atherosclerotic plaque to begin developing?

Which of the following can NOT be directly absorbed in the small intestine and transported in blood for delivery to cells?

Studies have shown that consumption of what food is associated with reduced risk of death from heart disease?

Which hormone plays a central role in the regulation of lipid metabolism?

Which of the following about eating a healthy diet is FALSE?

Which of the following organs is able to manufacture cholesterol?

"A droplet of dietary fat,found in the lumen of the small intestine,containing fatty acids,monoglycerides,cholesterol and fat-soluble vitamins coated by compounds synthesized in the liver." What is being described?

Which statement best describes trans fat in the Canadian food supply?

Why are plant sterols considered beneficial to human health?

"After digestion particle A enters the lymphatic system and then the blood stream,where it is acted on by an enzyme that converts triglycerides to fatty acids and glycerol.This process converts particle A into particle B." What are particles A & B?

Which of the following lipoproteins contains the highest proportion of cholesterol?

A public health nutritionist is reviewing the data on the fat intake of Canadians.Which consumption pattern would raise the most concern?

When used as a source of energy,fatty acids are converted into what molecule?

Which of the following diets provides approximately 18% of the total calories (kcalories)from fat?

From what are bile,vitamin D,and some hormones such as testosterone and estrogen derived?

Linoleic acid is an example of what type of fatty acid?

What is the function of hormone sensitive lipase?

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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