Question 1

How does insulin function in lipid metabolism,after a meal?

Accepted Answer

A) It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of hormone sensitive lipase. 
B) It promotes the release of free fatty acids from adipose tissue by stimulating the activity of hormone-sensitive lipase. 
C) It promotes the uptake of free fatty acids by the muscle. 
D) It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of lipoprotein lipase. 
A) It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of hormone sensitive lipase. 
B) It promotes the release of free fatty acids from adipose tissue by stimulating the activity of hormone-sensitive lipase. 
C) It promotes the uptake of free fatty acids by the muscle. 
D) It promotes the uptake of triglycerides from chylomicrons by stimulating the activity of lipoprotein lipase.

Question 2

Explain the events that cause the buildup of cholesterol and plaque formation in arterial walls.Why can antioxidant nutrients help slow this process?

Accepted Answer

a)The artery wall is damaged.Possible ca

Question 3

Which fatty acid produces eicosanoids that promote inflammation?

Accepted Answer

A) unsaturated 
B) EPA 
C) arachidonic acid 
D) All of the above answer choices are correct. 
A) unsaturated 
B) EPA 
C) arachidonic acid 
D) All of the above answer choices are correct.

Question 4

Which of the following foods increases LDL cholesterol and reduces HDL cholesterol?

Accepted Answer

A) oats. 
B) flaxseed. 
C) nuts. 
D) margarine made from partially hydrogenated vegetable oils. 
A) oats. 
B) flaxseed. 
C) nuts. 
D) margarine made from partially hydrogenated vegetable oils.

Question 5

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

Accepted Answer

Fish is a rich source of the omega-3 fat

Question 6

What best describes food fats consisting mainly of fatty acids with single bonds?

Accepted Answer

A) solid at room temperature. 
B) soluble in water. 
C) liquid at room temperature. 
D) gaseous at room temperature. 
A) solid at room temperature. 
B) soluble in water. 
C) liquid at room temperature. 
D) gaseous at room temperature.

Question 7

Which of the following foods is most likely to contain partially hydrogenated oils?

Accepted Answer

A) fish 
B) commercially made crackers and cookies 
C) salad dressings 
D) fruits and vegetables 
A) fish 
B) commercially made crackers and cookies 
C) salad dressings 
D) fruits and vegetables

Question 8

An omega-6 fatty acid is an example of what type of fatty acid?

Accepted Answer

A) saturated fatty acid. 
B) trans fatty acid formed by hydrogenation. 
C) unsaturated fatty acid. 
D) fatty acid found in tropical oils. 
A) saturated fatty acid. 
B) trans fatty acid formed by hydrogenation. 
C) unsaturated fatty acid. 
D) fatty acid found in tropical oils.

Question 9

Which of the following does NOT cause an increase in blood cholesterol?

Accepted Answer

A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol. 
A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol.

Question 10

Which dietary factor protects against heart disease?

Accepted Answer

A) omega-3 fatty acids. 
B) saturated fatty acids. 
C) trans fatty acids. 
D) All of the above answer choices are correct. 
A) omega-3 fatty acids. 
B) saturated fatty acids. 
C) trans fatty acids. 
D) All of the above answer choices are correct.

Question 11

What allows fat and water to mix by breaking large fat globules into smaller ones?

Accepted Answer

A) Emulsifiers 
B) Cis fatty acids 
C) Eicosanoids 
D) Trans fatty acids 
A) Emulsifiers 
B) Cis fatty acids 
C) Eicosanoids 
D) Trans fatty acids

Question 12

Discuss the relationship between the amount of fat in the diet and the incidence of obesity.

Accepted Answer

Fat contains twice the kcalories as carb

Question 13

Where are the chylomicrons formed?

Accepted Answer

A) the intestine. 
B) the liver. 
C) the lymph. 
D) the blood. 
A) the intestine. 
B) the liver. 
C) the lymph. 
D) the blood.

Question 14

Which of the following does NOT requires cholesterol?

Accepted Answer

A) Biosynthesis of vitamin D in the skin. 
B) Coating of nerve cells 
C) hair and nail growth. 
D) Biosynthesis of testosterone and estrogen. 
A) Biosynthesis of vitamin D in the skin. 
B) Coating of nerve cells 
C) hair and nail growth. 
D) Biosynthesis of testosterone and estrogen.

Question 15

What is the effect of a decrease in the ability of LDL receptors to bind to LDLs?

Accepted Answer

A) an increase of LDL loss in the urine. 
B) an increased risk of atherosclerosis. 
C) increased HDLs levels in the blood. 
D) increased chylomicrons levels in the blood. 
A) an increase of LDL loss in the urine. 
B) an increased risk of atherosclerosis. 
C) increased HDLs levels in the blood. 
D) increased chylomicrons levels in the blood.

Question 16

Fish oils are a good dietary source of what type of fatty acids?

Accepted Answer

A) emulsifiers. 
B) tropical oils. 
C) omega-3 fatty acids. 
D) trans fatty acids. 
A) emulsifiers. 
B) tropical oils. 
C) omega-3 fatty acids. 
D) trans fatty acids.

Question 17

What causes an injury to the artery wall leading to inflammation?

Accepted Answer

A) high blood glucose. 
B) infectious microorganisms. 
C) free radicals formed during cigarette smoking. 
D) All of the above answer choices are correct. 
A) high blood glucose. 
B) infectious microorganisms. 
C) free radicals formed during cigarette smoking. 
D) All of the above answer choices are correct.

Question 18

Canada's Food Guide recommends that fish be consumed how often?

Accepted Answer

A) once a month. 
B) twice a month. 
C) once a week. 
D) twice a week. 
A) once a month. 
B) twice a month. 
C) once a week. 
D) twice a week.

Question 19

What is the end of a fatty acid chain containing a methyl group called?

Accepted Answer

A) omega 
B) alpha 
C) delta 
D) beta 
A) omega 
B) alpha 
C) delta 
D) beta

Exam 5: Lipids

How does insulin function in lipid metabolism,after a meal?

Explain the events that cause the buildup of cholesterol and plaque formation in arterial walls.Why can antioxidant nutrients help slow this process?

Which fatty acid produces eicosanoids that promote inflammation?

Which of the following foods increases LDL cholesterol and reduces HDL cholesterol?

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

What best describes food fats consisting mainly of fatty acids with single bonds?

Which of the following foods is most likely to contain partially hydrogenated oils?

An omega-6 fatty acid is an example of what type of fatty acid?

Which of the following does NOT cause an increase in blood cholesterol?

Which dietary factor protects against heart disease?

What allows fat and water to mix by breaking large fat globules into smaller ones?

Discuss the relationship between the amount of fat in the diet and the incidence of obesity.

Where are the chylomicrons formed?

Which of the following does NOT requires cholesterol?

What is the effect of a decrease in the ability of LDL receptors to bind to LDLs?

Fish oils are a good dietary source of what type of fatty acids?

What causes an injury to the artery wall leading to inflammation?

Canada's Food Guide recommends that fish be consumed how often?

What is the end of a fatty acid chain containing a methyl group called?

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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