Question 1

Which of the following vegetable oils is a good source of omega-3 fatty acids?

Accepted Answer

A) Corn 
B) Canola 
C) Sesame 
D) Coconut 
A) Corn 
B) Canola 
C) Sesame 
D) Coconut

Question 2

Lipids that are solid at room temperature are known as

Accepted Answer

A) oils. 
B) fats. 
C) omegas. 
D) glycerols. 
A) oils. 
B) fats. 
C) omegas. 
D) glycerols.

Question 3

Which of the following is a good plant source of omega-3 lipids?

Accepted Answer

A) Flax seeds 
B) Safflower oil 
C) Sunflower seeds 
D) Corn oil margarine 
A) Flax seeds 
B) Safflower oil 
C) Sunflower seeds 
D) Corn oil margarine

Question 4

According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?

Accepted Answer

A) 50 mg 
B) 150 mg 
C) 300 mg 
D) 1,000 mg 
A) 50 mg 
B) 150 mg 
C) 300 mg 
D) 1,000 mg

Question 5

What is the function of lipoprotein lipase?

Accepted Answer

A) Synthesizes lipoproteins in liver cells 
B) Synthesizes triglycerides in adipose cells 
C) Assembles lipid particles into chylomicrons 
D) Hydrolyzes blood triglycerides for uptake into cells 
A) Synthesizes lipoproteins in liver cells 
B) Synthesizes triglycerides in adipose cells 
C) Assembles lipid particles into chylomicrons 
D) Hydrolyzes blood triglycerides for uptake into cells

Question 6

Which of the following is descriptive of fatty acid configuration?

Accepted Answer

A) A cis-fatty acid has an extended, linear formation 
B) A trans-fatty acid has a folded, U-shape formation 
C) Trans-fatty acids are made only from polyunsaturated fats 
D) Naturally occurring trans-fatty acids are found in dairy products 
A) A cis-fatty acid has an extended, linear formation 
B) A trans-fatty acid has a folded, U-shape formation 
C) Trans-fatty acids are made only from polyunsaturated fats 
D) Naturally occurring trans-fatty acids are found in dairy products

Question 7

To achieve a dietary balance of omega-3 and omega-6 fatty acids, what is the recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega-6 fats?

Accepted Answer

A) 5 
B) 10 
C) 20 
D) There is no specific recommendation based on omega-6 intake 
A) 5 
B) 10 
C) 20 
D) There is no specific recommendation based on omega-6 intake

Question 8

A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume

Accepted Answer

A) eggs and milk. 
B) canola oil and walnuts. 
C) safflower oil margarine. 
D) corn oil and sunflower oil. 
A) eggs and milk. 
B) canola oil and walnuts. 
C) safflower oil margarine. 
D) corn oil and sunflower oil.

Question 9

How many double bonds are present in stearic acid?

Accepted Answer

A) 0 
B) 1 
C) 2 
D) 3 
A) 0 
B) 1 
C) 2 
D) 3

Question 10

For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?

Accepted Answer

A) 5 
B) 15 
C) 20 
D) 35 
A) 5 
B) 15 
C) 20 
D) 35

Question 11

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

Accepted Answer

A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans 
A) Fish 
B) Eggs 
C) Dairy 
D) Soybeans

Question 12

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?

Accepted Answer

A) Chylomicron 
B) Low-density lipoprotein 
C) High-density lipoprotein 
D) Very-low density lipoprotein 
A) Chylomicron 
B) Low-density lipoprotein 
C) High-density lipoprotein 
D) Very-low density lipoprotein

Question 13

What lipoprotein is largest in size?

Accepted Answer

A) Chylomicron 
B) High-density lipoprotein 
C) Low-density lipoprotein 
D) Very-low-density lipoprotein 
A) Chylomicron 
B) High-density lipoprotein 
C) Low-density lipoprotein 
D) Very-low-density lipoprotein

Question 14

Which of the following is appropriate dietary advice for reducing fat intake?

Accepted Answer

A) Limit intake of all fried foods because they contain abundant fat 
B) Substitute crackers and cornbread for other starches because they are likely lower in fat 
C) Consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract 
D) Increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low 
A) Limit intake of all fried foods because they contain abundant fat 
B) Substitute crackers and cornbread for other starches because they are likely lower in fat 
C) Consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract 
D) Increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low

Question 15

Among the following, which would be the least effective method to control blood cholesterol levels?

Accepted Answer

A) Control body weight 
B) Eat more insoluble fiber 
C) Consume less saturated fat 
D) Exercise intensely and frequently 
A) Control body weight 
B) Eat more insoluble fiber 
C) Consume less saturated fat 
D) Exercise intensely and frequently

Question 16

Which of the following is an omega-3 fat?

Accepted Answer

A) Acetic acid 
B) Palmitic acid 
C) Linoleic acid 
D) Docosahexaenoic acid 
A) Acetic acid 
B) Palmitic acid 
C) Linoleic acid 
D) Docosahexaenoic acid

Question 17

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Accepted Answer

A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine 
A) Mouth 
B) Stomach 
C) Small intestine 
D) Large intestine

Question 18

Chylomicrons are synthesized within the

Accepted Answer

A) liver. 
B) intestinal cells. 
C) lymphatic system. 
D) storage compartment of plant seeds. 
A) liver. 
B) intestinal cells. 
C) lymphatic system. 
D) storage compartment of plant seeds.

Question 19

An omega-3 fatty acid has its first double bond on the

Accepted Answer

A) third carbon from the acid end. 
B) first 3 carbons from the acid end. 
C) third carbon from the methyl end. 
D) first 3 carbons from the methyl end. 
A) third carbon from the acid end. 
B) first 3 carbons from the acid end. 
C) third carbon from the methyl end. 
D) first 3 carbons from the methyl end.

Question 20

What percentage of stored body fat is in the form of triglycerides?

Accepted Answer

A) 2 
B) 50 
C) 78 
D) 99 
A) 2 
B) 50 
C) 78 
D) 99

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

Which of the following vegetable oils is a good source of omega-3 fatty acids?

Lipids that are solid at room temperature are known as

Which of the following is a good plant source of omega-3 lipids?

According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?

What is the function of lipoprotein lipase?

Which of the following is descriptive of fatty acid configuration?

To achieve a dietary balance of omega-3 and omega-6 fatty acids, what is the recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega-6 fats?

A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume

How many double bonds are present in stearic acid?

For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?

Which of the following represents a chief source of short-chain and medium-chain fatty acids?

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?

What lipoprotein is largest in size?

Which of the following is appropriate dietary advice for reducing fat intake?

Among the following, which would be the least effective method to control blood cholesterol levels?

Which of the following is an omega-3 fat?

What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?

Chylomicrons are synthesized within the

An omega-3 fatty acid has its first double bond on the

What percentage of stored body fat is in the form of triglycerides?

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

Filters