Question 1

Approximately what percentage of the body's energy needs at rest is supplied by fat?

Accepted Answer

A) 5 
B) 25 
C) 40 
D) 60 
A) 5 
B) 25 
C) 40 
D) 60 D

Question 2

Approximately what percentage of the lipids in foods are triglycerides?

Accepted Answer

A) 5 
B) 30 
C) 95 
D) 100 
A) 5 
B) 30 
C) 95 
D) 100 C

Question 3

Which of the following is a characteristic of the blood cholesterol level?

Accepted Answer

A) The desirable upper range is 250 mg per 100 mL 
B) It can be reduced by increasing dietary intake of insoluble fiber 
C) It can be lowered by increasing dietary intake of trans-fat 
D) It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol 
A) The desirable upper range is 250 mg per 100 mL 
B) It can be reduced by increasing dietary intake of insoluble fiber 
C) It can be lowered by increasing dietary intake of trans-fat 
D) It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol D

Question 4

According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?

Accepted Answer

A) 10 
B) 20 
C) 35 
D) 50 
A) 10 
B) 20 
C) 35 
D) 50

Question 5

Which of the following is a feature of fat metabolism?

Accepted Answer

A) Cholesterol is stored primarily on the surface of veins 
B) High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells 
C) Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells 
D) Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells 
A) Cholesterol is stored primarily on the surface of veins 
B) High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells 
C) Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells 
D) Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells

Question 6

What compound is composed of 3 fatty acids and glycerol?

Accepted Answer

A) Steroid 
B) Lecithin 
C) Triglyceride 
D) Monoglyceride 
A) Steroid 
B) Lecithin 
C) Triglyceride 
D) Monoglyceride

Question 7

Which of the following is a feature of fat in the diet of athletes?

Accepted Answer

A) A minimum of 20% fat energy in the diet is needed 
B) Energy derived from fat has very little bearing on performance 
C) Optimal performance is found with a high-carbohydrate, 15% total fat kcalories, diet 
D) Diets with at least 10% total kcalories from fat are still able to provide the recommended amounts of micronutrients 
A) A minimum of 20% fat energy in the diet is needed 
B) Energy derived from fat has very little bearing on performance 
C) Optimal performance is found with a high-carbohydrate, 15% total fat kcalories, diet 
D) Diets with at least 10% total kcalories from fat are still able to provide the recommended amounts of micronutrients

Question 8

All of the following are methods used by food processors to stabilize the lipids in food products except

Accepted Answer

A) refrigeration. 
B) hydrogenation. 
C) tightly sealed packaging. 
D) addition of oxidizing chemicals. 
A) refrigeration. 
B) hydrogenation. 
C) tightly sealed packaging. 
D) addition of oxidizing chemicals.

Question 9

When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?

Accepted Answer

A) Oleic acid 
B) Stearic acid 
C) Arachidonic acid 
D) Eicosapentaenoic acid 
A) Oleic acid 
B) Stearic acid 
C) Arachidonic acid 
D) Eicosapentaenoic acid

Question 10

What is the simplest 18-carbon fatty acid?

Accepted Answer

A) Stearic acid 
B) Linoleic acid 
C) Palmitic acid 
D) Linolenic acid 
A) Stearic acid 
B) Linoleic acid 
C) Palmitic acid 
D) Linolenic acid

Question 11

Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?

Accepted Answer

A) Lauric 
B) Stearic 
C) Myristic 
D) Palmitic 
A) Lauric 
B) Stearic 
C) Myristic 
D) Palmitic

Question 12

Which of the following is a feature of cholesterol?

Accepted Answer

A) Synthesized by the body 
B) No relation to heart disease 
C) Recommended intake is zero 
D) No function in the human body 
A) Synthesized by the body 
B) No relation to heart disease 
C) Recommended intake is zero 
D) No function in the human body

Question 13

Which of the following is a drawback of olestra consumption?

Accepted Answer

A) It yields 9 kcalories per gram 
B) It imparts off-flavors to foods 
C) It raises blood glucose levels 
D) It inhibits absorption of vitamin E 
A) It yields 9 kcalories per gram 
B) It imparts off-flavors to foods 
C) It raises blood glucose levels 
D) It inhibits absorption of vitamin E

Question 14

Which of the following is known as a tropical oil?

Accepted Answer

A) Flaxseed oil 
B) Safflower oil 
C) Cocoa butter 
D) Conjugated linoleic acid 
A) Flaxseed oil 
B) Safflower oil 
C) Cocoa butter 
D) Conjugated linoleic acid

Question 15

Which of the following provides abundant amounts of omega-3 fatty acids?

Accepted Answer

A) Palm oil 
B) Walnut oil 
C) Soybean oil 
D) Flaxseed oil 
A) Palm oil 
B) Walnut oil 
C) Soybean oil 
D) Flaxseed oil

Question 16

A meal contains the following amounts of long-chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3 g arachidonic acid.What is the approximate ratio of omega-6 to omega-3 fatty acids?

Accepted Answer

A) 0.4 : 1.0 
B) 1.0 : 1.0 
C) 1.6 : 1.0 
D) 2.4 : 1.0 
A) 0.4 : 1.0 
B) 1.0 : 1.0 
C) 1.6 : 1.0 
D) 2.4 : 1.0

Question 17

Your aunt Gladys has a family history of heart disease.She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol.After about a month of following this routine, her cholesterol declined about 5 points.Which of the following is the most likely explanation for this effect?

Accepted Answer

A) Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol 
B) Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes 
C) Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods 
D) Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement 
A) Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol 
B) Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes 
C) Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods 
D) Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement

Question 18

Important factors in the selection of a margarine product include all of the following except

Accepted Answer

A) it should be trans fat free. 
B) it should be soft instead of hard. 
C) it should contain primarily omega-3 fatty acids. 
D) it should list liquid vegetable oil as the first ingredient. 
A) it should be trans fat free. 
B) it should be soft instead of hard. 
C) it should contain primarily omega-3 fatty acids. 
D) it should list liquid vegetable oil as the first ingredient.

Question 19

Which of the following describes a fatty acid that has one double bond?

Accepted Answer

A) Saturated 
B) Hydrogenated 
C) Monounsaturated 
D) Polyunsaturated 
A) Saturated 
B) Hydrogenated 
C) Monounsaturated 
D) Polyunsaturated

Question 20

A characteristic of lecithin supplements is they

Accepted Answer

A) are mostly hydrolyzed in the intestine. 
B) contribute small amounts of magnesium. 
C) have an energy content of 4 kcalories per gram. 
D) contribute large amounts of omega-3 fatty acids. 
A) are mostly hydrolyzed in the intestine. 
B) contribute small amounts of magnesium. 
C) have an energy content of 4 kcalories per gram. 
D) contribute large amounts of omega-3 fatty acids.

Exam 5: The Lipids: Triglycerides, Phospholipids, and Sterols

Approximately what percentage of the body's energy needs at rest is supplied by fat?

Approximately what percentage of the lipids in foods are triglycerides?

Which of the following is a characteristic of the blood cholesterol level?

According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?

Which of the following is a feature of fat metabolism?

What compound is composed of 3 fatty acids and glycerol?

Which of the following is a feature of fat in the diet of athletes?

All of the following are methods used by food processors to stabilize the lipids in food products except

When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?

What is the simplest 18-carbon fatty acid?

Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?

Which of the following is a feature of cholesterol?

Which of the following is a drawback of olestra consumption?

Which of the following is known as a tropical oil?

Which of the following provides abundant amounts of omega-3 fatty acids?

A meal contains the following amounts of long-chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3 g arachidonic acid.What is the approximate ratio of omega-6 to omega-3 fatty acids?

Important factors in the selection of a margarine product include all of the following except

Which of the following describes a fatty acid that has one double bond?

A characteristic of lecithin supplements is they

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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