Question 1

Which of the following is the most desirable quality that fat adds to foods?

Accepted Answer

A) Color 
B) Sweetness 
C) Palatability 
D) Hydrogenation 
A) Color 
B) Sweetness 
C) Palatability 
D) Hydrogenation

Question 2

What type of compound is lecithin?

Accepted Answer

A) Bile salt 
B) Glycolipid 
C) Lipoprotein 
D) Phospholipid 
A) Bile salt 
B) Glycolipid 
C) Lipoprotein 
D) Phospholipid

Question 3

Each of the following is known to be linked to excessive intake of fats except

Accepted Answer

A) cancer. 
B) obesity. 
C) heart disease. 
D) lactose intolerance. 
A) cancer. 
B) obesity. 
C) heart disease. 
D) lactose intolerance.

Question 4

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

Accepted Answer

A) micelles. 
B) chylomicrons. 
C) low-density lipoproteins. 
D) very-low-density lipoproteins. 
A) micelles. 
B) chylomicrons. 
C) low-density lipoproteins. 
D) very-low-density lipoproteins.

Question 5

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

Accepted Answer

A) Chain length 
B) Number of double bonds 
C) Position of first saturated bond 
D) Size of adjacent fatty acids on the triglyceride molecule 
A) Chain length 
B) Number of double bonds 
C) Position of first saturated bond 
D) Size of adjacent fatty acids on the triglyceride molecule

Question 6

You and your friend John are planning a college graduation party and you want to include healthy snack alternatives.You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips.John says he has heard about the fat replacer olestra in the potato chips and asks you how it works.You reply that olestra

Accepted Answer

A) slows the pancreas's release of lipase enzyme. 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. 
C) contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content. 
A) slows the pancreas's release of lipase enzyme. 
B) consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. 
C) contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. 
D) is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.

Question 7

Which of the following is not a feature of lecithin?

Accepted Answer

A) Widespread in foods 
B) Found in cell membranes 
C) Manufactured by the body 
D) Dietary supplements inhibit fat absorption 
A) Widespread in foods 
B) Found in cell membranes 
C) Manufactured by the body 
D) Dietary supplements inhibit fat absorption

Question 8

In which form are most dietary lipids found?

Accepted Answer

A) Sterols 
B) Glycerols 
C) Triglycerides 
D) Monoglycerides 
A) Sterols 
B) Glycerols 
C) Triglycerides 
D) Monoglycerides

Question 9

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Accepted Answer

A) Lard 
B) Peanut oil 
C) Soybean oil 
D) Coconut oil 
A) Lard 
B) Peanut oil 
C) Soybean oil 
D) Coconut oil

Question 10

Which of the following is a common dietary saturated fatty acid?

Accepted Answer

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

Question 11

An important function of fat in the body is to

Accepted Answer

A) build muscle tissue. 
B) regulate blood glucose levels. 
C) protect vital organs against shock. 
D) provide precursors for glucose synthesis. 
A) build muscle tissue. 
B) regulate blood glucose levels. 
C) protect vital organs against shock. 
D) provide precursors for glucose synthesis.

Question 12

What is a conjugated linoleic acid?

Accepted Answer

A) A type of cis-fatty acid 
B) A partially hydrogenated omega-6 lipid 
C) A fatty acid with the chemical make-up of linoleic acid but with a different configuration 
D) A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract 
A) A type of cis-fatty acid 
B) A partially hydrogenated omega-6 lipid 
C) A fatty acid with the chemical make-up of linoleic acid but with a different configuration 
D) A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract

Question 13

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed

Accepted Answer

A) eicosanoids. 
B) linolenic acid. 
C) docosahexaenoic acid. 
D) eicosapentaenoic acid. 
A) eicosanoids. 
B) linolenic acid. 
C) docosahexaenoic acid. 
D) eicosapentaenoic acid.

Question 14

Which of the following is not a common dietary source of trans fats?

Accepted Answer

A) Fried foods 
B) Whole milk 
C) Nondairy creamers 
D) Microwave popcorn 
A) Fried foods 
B) Whole milk 
C) Nondairy creamers 
D) Microwave popcorn

Question 15

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Accepted Answer

A) It denatures cholesterol in the stomach 
B) It hydrolyzes cholesterol in the intestinal tract 
C) It traps cholesterol in the intestinal tract and thus inhibits its absorption 
D) It enhances excretion of bile leading to increased cholesterol turnover 
A) It denatures cholesterol in the stomach 
B) It hydrolyzes cholesterol in the intestinal tract 
C) It traps cholesterol in the intestinal tract and thus inhibits its absorption 
D) It enhances excretion of bile leading to increased cholesterol turnover

Question 16

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more

Accepted Answer

A) dairy. 
B) olive oil. 
C) fatty fish. 
D) grass-fed livestock. 
A) dairy. 
B) olive oil. 
C) fatty fish. 
D) grass-fed livestock.

Question 17

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Accepted Answer

A) Liver 
B) Adipose 
C) Arterial walls 
D) Skeletal muscle 
A) Liver 
B) Adipose 
C) Arterial walls 
D) Skeletal muscle

Question 18

Which of the following is a common source of medium-chain fatty acids?

Accepted Answer

A) Fish oils 
B) Beef products 
C) Vegetable oils 
D) Dairy products 
A) Fish oils 
B) Beef products 
C) Vegetable oils 
D) Dairy products

Question 19

Which of the following is characteristic of the lipase enzymes?

Accepted Answer

A) Gastric lipase plays a significant role in fat digestion in adults 
B) Intestinal mucosal lipase is responsible for most dietary fat digestion 
C) Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants 
D) Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids 
A) Gastric lipase plays a significant role in fat digestion in adults 
B) Intestinal mucosal lipase is responsible for most dietary fat digestion 
C) Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants 
D) Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids

Question 20

A food that represents a visible fat would be

Accepted Answer

A) nuts. 
B) butter. 
C) avocados. 
D) chocolate. 
A) nuts. 
B) butter. 
C) avocados. 
D) chocolate.

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

Which of the following is the most desirable quality that fat adds to foods?

What type of compound is lecithin?

Each of the following is known to be linked to excessive intake of fats except

After a meal, most of the fat that eventually empties into the blood is in the form of particles known as

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

Which of the following is not a feature of lecithin?

In which form are most dietary lipids found?

When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

Which of the following is a common dietary saturated fatty acid?

An important function of fat in the body is to

What is a conjugated linoleic acid?

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed

Which of the following is not a common dietary source of trans fats?

How is soluble fiber in the diet thought to help lower blood cholesterol level?

Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more

What tissue contains special receptors for removing low-density lipoproteins from the circulation?

Which of the following is a common source of medium-chain fatty acids?

Which of the following is characteristic of the lipase enzymes?

A food that represents a visible fat would be

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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