Question 1

Why are reduced fat foods controversial?

Accepted Answer

A) They can provide less fat and kcalories. 
B) They promote the absorption of fat soluble vitamins. 
C) They are often lower-fat version of nutrient poor foods. 
D) All of the above answer choices are correct. 
A) They can provide less fat and kcalories. 
B) They promote the absorption of fat soluble vitamins. 
C) They are often lower-fat version of nutrient poor foods. 
D) All of the above answer choices are correct.

Question 2

Which is NOT a dietary sources of cholesterol?

Accepted Answer

A) meat. 
B) eggs. 
C) fish. 
D) peanut butter. 
A) meat. 
B) eggs. 
C) fish. 
D) peanut butter.

Question 3

For which conditions have the anti-inflammatory effects of omega-3 fatty acids may be beneficial for what conditions?

Accepted Answer

A) heart disease. 
B) rheumatoid arthritis. 
C) multiple sclerosis. 
D) All of the above answer choices are correct. 
A) heart disease. 
B) rheumatoid arthritis. 
C) multiple sclerosis. 
D) All of the above answer choices are correct.

Question 4

Which lipoprotein is responsible for reverse cholesterol transport?

Accepted Answer

A) chylomicrons. 
B) LDLs. 
C) VLDLs. 
D) HDLs. 
A) chylomicrons. 
B) LDLs. 
C) VLDLs. 
D) HDLs.

Question 5

What is a consequence of the oxidation of LDLs?

Accepted Answer

A) recruitment of macrophages with scavenger receptors to the site of oxidation 
B) increased inflammation. 
C) formation of foam cells. 
D) All of the above answer choices are correct. 
A) recruitment of macrophages with scavenger receptors to the site of oxidation 
B) increased inflammation. 
C) formation of foam cells. 
D) All of the above answer choices are correct.

Question 6

Explain why lipoproteins are necessary for lipid transport.

Accepted Answer

Lipids are not water soluble.Lipoprotein

Question 7

What are the current recommendations regarding fat intake for adults?

Accepted Answer

A) eliminate all fat. 
B) provide about 20%-35% of total calories (kcalories)from fat. 
C) include saturated fats but eliminate cholesterol. 
D) All of the above answer choices are correct. 
A) eliminate all fat. 
B) provide about 20%-35% of total calories (kcalories)from fat. 
C) include saturated fats but eliminate cholesterol. 
D) All of the above answer choices are correct.

Question 8

Which of the following most accurately describes the chemical structure of a fatty acid?

Accepted Answer

A) a 3-carbon molecule bonded to nitrogen 
B) a carbon chain bonded to a phosphate group 
C) a multiple ring structure with a sugar group attached 
D) a chain of carbon atoms linked together by chemical bonds 
A) a 3-carbon molecule bonded to nitrogen 
B) a carbon chain bonded to a phosphate group 
C) a multiple ring structure with a sugar group attached 
D) a chain of carbon atoms linked together by chemical bonds

Question 9

In general,populations that have a high intake of total fat have a higher incidence of which type of disease?

Accepted Answer

A) certain types of cancer 
B) heart disease 
C) obesity 
D) All of the above answer choices are correct. 
A) certain types of cancer 
B) heart disease 
C) obesity 
D) All of the above answer choices are correct.

Question 10

Which is an omega-3 fatty acid?

Accepted Answer

A) C-C-C-C-C-C=C-C-C=C-C-C=C-C-COOH 
B) C-C-C=C-C-C=C-C-C-C-C-C-C-C-COOH 
C) C-C-C-C-C-C-C-C-C-C-C-C=C-C-COOH 
D) C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH 
A) C-C-C-C-C-C=C-C-C=C-C-C=C-C-COOH 
B) C-C-C=C-C-C=C-C-C-C-C-C-C-C-COOH 
C) C-C-C-C-C-C-C-C-C-C-C-C=C-C-COOH 
D) C-C-C-C-C-C-C-C-C-C-C-C-C-C-COOH

Question 11

Which of the following statements regarding cholesterol is FALSE?

Accepted Answer

A) The risk of cardiovascular disease increases with increased levels of LDL cholesterol. 
B) A change in diet can often alter serum cholesterol levels in 4-8 weeks. 
C) The replacement of cholesterol with unsaturated oils increases the risk of cardiovascular disease. 
D) The risk of cardiovascular disease increases with increased levels of HDL cholesterol. 
A) The risk of cardiovascular disease increases with increased levels of LDL cholesterol. 
B) A change in diet can often alter serum cholesterol levels in 4-8 weeks. 
C) The replacement of cholesterol with unsaturated oils increases the risk of cardiovascular disease. 
D) The risk of cardiovascular disease increases with increased levels of HDL cholesterol.

Question 12

What characteristics influence thesensory characteristics of fats,such as texture and taste?

Accepted Answer

A) length of the fatty acid chain and the types of bonds between the carbon molecules. 
B) number of acid groups present on a fatty acid. 
C) extent to which the fatty acid is digested in the body. 
D) ratio of carbons to hydrogens in the fatty acid chain. 
A) length of the fatty acid chain and the types of bonds between the carbon molecules. 
B) number of acid groups present on a fatty acid. 
C) extent to which the fatty acid is digested in the body. 
D) ratio of carbons to hydrogens in the fatty acid chain.

Question 13

Which choice best describes cholesterol?

Accepted Answer

A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol. 
A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol.

Question 14

What is the most likely reason that high fat diets contribute to weight gain and obesity?

Accepted Answer

A) Fat provides about twice as many kcalories per gram as carbohydrate or protein. 
B) Fat contributes to the flavour of food. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of the above answer choices are correct. 
A) Fat provides about twice as many kcalories per gram as carbohydrate or protein. 
B) Fat contributes to the flavour of food. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of the above answer choices are correct.

Question 15

Which statement best distinguishes between linoleic acid and alpha-linolenic acid?

Accepted Answer

A) Alpha-linolenic acid is converted to eicosanoids that suppress inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting. 
B) Alpha-linolenic acid is converted to eicosanoids that suppress  inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting. 
C) Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting. 
D) Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting. 
A) Alpha-linolenic acid is converted to eicosanoids that suppress inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting. 
B) Alpha-linolenic acid is converted to eicosanoids that suppress  inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting. 
C) Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that promote blood clotting. 
D) Alpha-linolenic acid is converted to eicosanoids that promote inflammation,while linoleic acid is converted to eicosanoids that suppress blood clotting.

Question 16

What is a fatty acid with only single bonds between carbon atoms is called?

Accepted Answer

A) saturated 
B) unsaturated 
C) trans 
D) hydrophilic 
A) saturated 
B) unsaturated 
C) trans 
D) hydrophilic

Question 17

Epidemiologists compared heart disease and cancer rates from two different communities.One community had significantly lower rates of heart disease,colon cancer,and breast cancer than the other.After eliminating many risk factors associated with these diseases,the researchers believe that the high incidence of heart disease and cancers may in part be due to dietary practices.As a follow-up,researchers would like to conduct interviews to evaluate the dietary practices within each community.What dietary practices would you investigate and why?

Accepted Answer

Dietary practices that protect against c

Question 18

What is the function of the HDL particle?

Accepted Answer

A) It is "bad" cholesterol because it damages blood vessels. 
B) It picks up cholesterol from lipoproteins in the blood and transports it to the liver and to organs that synthesize steroid hormones. 
C) It is "good" cholesterol because it helps to clear chylomicron remnants from the blood. 
D) It is a cholesterol-rich particle secreted by the liver to transport cholesterol to tissue. 
A) It is "bad" cholesterol because it damages blood vessels. 
B) It picks up cholesterol from lipoproteins in the blood and transports it to the liver and to organs that synthesize steroid hormones. 
C) It is "good" cholesterol because it helps to clear chylomicron remnants from the blood. 
D) It is a cholesterol-rich particle secreted by the liver to transport cholesterol to tissue.

Question 19

Why do women tend to develop heart disease later than men?

Accepted Answer

A) women have lower levels of HDLs compared to men. 
B) women tend to consume more trans fatty acids than men. 
C) the hormone estrogen has a protective effect in women before menopause. 
D) women have more blood vessels than men which helps blood to circulate more efficiently. 
A) women have lower levels of HDLs compared to men. 
B) women tend to consume more trans fatty acids than men. 
C) the hormone estrogen has a protective effect in women before menopause. 
D) women have more blood vessels than men which helps blood to circulate more efficiently.

Question 20

Which are the main constituents of the lipid bilayer of cell membranes?

Accepted Answer

A) saturated fatty acids 
B) phospholipids 
C) trans fatty acids 
D) eicosanoids 
A) saturated fatty acids 
B) phospholipids 
C) trans fatty acids 
D) eicosanoids

Exam 5: Lipids

Why are reduced fat foods controversial?

Which is NOT a dietary sources of cholesterol?

For which conditions have the anti-inflammatory effects of omega-3 fatty acids may be beneficial for what conditions?

Which lipoprotein is responsible for reverse cholesterol transport?

What is a consequence of the oxidation of LDLs?

Explain why lipoproteins are necessary for lipid transport.

What are the current recommendations regarding fat intake for adults?

Which of the following most accurately describes the chemical structure of a fatty acid?

In general,populations that have a high intake of total fat have a higher incidence of which type of disease?

Which is an omega-3 fatty acid?

Which of the following statements regarding cholesterol is FALSE?

What characteristics influence thesensory characteristics of fats,such as texture and taste?

Which choice best describes cholesterol?

What is the most likely reason that high fat diets contribute to weight gain and obesity?

Which statement best distinguishes between linoleic acid and alpha-linolenic acid?

What is a fatty acid with only single bonds between carbon atoms is called?

What is the function of the HDL particle?

Why do women tend to develop heart disease later than men?

Which are the main constituents of the lipid bilayer of cell membranes?

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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