Question 1

Lipids that are liquid 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 2

Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S.diet?

Accepted Answer

A) High intakes of meat and low intakes of fish 
B) Low intakes of vegetable oils and high intakes of fish 
C) High intakes of beef fat and low intakes of vegetable oils 
D) Low intakes of beef fat and high intakes of vegetable oils 
A) High intakes of meat and low intakes of fish 
B) Low intakes of vegetable oils and high intakes of fish 
C) High intakes of beef fat and low intakes of vegetable oils 
D) Low intakes of beef fat and high intakes of vegetable oils

Question 3

What is the major sterol in the diet?

Accepted Answer

A) Palm oil 
B) Lecithin 
C) Cholesterol 
D) Arachidonic acid 
A) Palm oil 
B) Lecithin 
C) Cholesterol 
D) Arachidonic acid

Question 4

What is the approximate daily trans-fatty acid intake in the United States?

Accepted Answer

A) 500 mg 
B) 2 g 
C) 6 g 
D) 12 g 
A) 500 mg 
B) 2 g 
C) 6 g 
D) 12 g

Question 5

Approximately how many carbons are contained in a medium-chain fatty acid?

Accepted Answer

A) 2-4 
B) 6-10 
C) 12-22 
D) 24-26 
A) 2-4 
B) 6-10 
C) 12-22 
D) 24-26

Question 6

Which of the following is a feature of cholesterol?

Accepted Answer

A) Its Daily Value is 300 mg 
B) Its structure is similar to that of lecithin 
C) Most of the body's cholesterol is found circulating in the bloodstream 
D) The amount consumed in the diet usually exceeds the amount synthesized in the body 
A) Its Daily Value is 300 mg 
B) Its structure is similar to that of lecithin 
C) Most of the body's cholesterol is found circulating in the bloodstream 
D) The amount consumed in the diet usually exceeds the amount synthesized in the body

Question 7

Which of the following is a characteristic of lipids?

Accepted Answer

A) A quick way to spoil fats is by exposure to carbon dioxide 
B) Typically, the shorter the carbon chain, the firmer the fat at 75° 
C) Corn oil and sunflower are more prone to spoilage than palm kernel oil 
D) Palm oil and coconut oil are very liquid due to their longer carbon chains 
A) A quick way to spoil fats is by exposure to carbon dioxide 
B) Typically, the shorter the carbon chain, the firmer the fat at 75° 
C) Corn oil and sunflower are more prone to spoilage than palm kernel oil 
D) Palm oil and coconut oil are very liquid due to their longer carbon chains

Question 8

What are the precursors for synthesis of the eicosanoids?

Accepted Answer

A) Steroids 
B) Short-chain fatty acids 
C) Medium-chain saturated fatty acids 
D) Long-chain polyunsaturated fatty acids 
A) Steroids 
B) Short-chain fatty acids 
C) Medium-chain saturated fatty acids 
D) Long-chain polyunsaturated fatty acids

Question 9

Which of the following is a characteristic of eggs in nutrition?

Accepted Answer

A) Consumption of one egg per day by most people is not considered detrimental 
B) The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil 
C) The amount of cholesterol in one egg is about the same as in one serving of ice cream 
D) The cholesterol is found in approximately equal amounts in the yolk and the white (albumin) 
A) Consumption of one egg per day by most people is not considered detrimental 
B) The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil 
C) The amount of cholesterol in one egg is about the same as in one serving of ice cream 
D) The cholesterol is found in approximately equal amounts in the yolk and the white (albumin)

Question 10

Which of the following is an example of enterohepatic circulation?

Accepted Answer

A) Chylomicron conversion to LDLs and HDLs 
B) Recycling of bile from the intestine to the liver 
C) Hormonal control of pancreatic digestive secretions 
D) Liver secretion of eicosanoids that promote absorption of eicosanoid precursors 
A) Chylomicron conversion to LDLs and HDLs 
B) Recycling of bile from the intestine to the liver 
C) Hormonal control of pancreatic digestive secretions 
D) Liver secretion of eicosanoids that promote absorption of eicosanoid precursors

Question 11

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of

Accepted Answer

A) EPA. 
B) DHA. 
C) mercury. 
D) cadmium. 
A) EPA. 
B) DHA. 
C) mercury. 
D) cadmium.

Question 12

Your roommate Bob has just come back from the doctor where he was subjected to a blood lipid profile analysis.The doctor provided him with dietary changes because the cholesterol results put him at increased risk for cardiovascular disease.Which of the following results is consistent with the diagnosis?

Accepted Answer

A) Low LDL and high HDL 
B) Low HDL and high LDL 
C) Low DLD and high DHD 
D) Low LDH and low HDL 
A) Low LDL and high HDL 
B) Low HDL and high LDL 
C) Low DLD and high DHD 
D) Low LDH and low HDL

Question 13

Which of the following is a feature of fat intake and health?

Accepted Answer

A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol 
B) High intakes of fish oil lower bleeding time and improve diabetes and wound healing 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels 
D) Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels 
A) Intake of saturated fat raises blood cholesterol more than intake of cholesterol 
B) High intakes of fish oil lower bleeding time and improve diabetes and wound healing 
C) High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels 
D) Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels

Question 14

What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?

Accepted Answer

A) 99 
B) 149 
C) 199 
D) 299 
A) 99 
B) 149 
C) 199 
D) 299

Question 15

What is the chemical composition of fats?

Accepted Answer

A) Hexose polymers 
B) Glycogen granules 
C) Fatty acids and glycerol 
D) Combinations of long chain fatty acids 
A) Hexose polymers 
B) Glycogen granules 
C) Fatty acids and glycerol 
D) Combinations of long chain fatty acids

Question 16

Which of the following is not a feature of the bile acids?

Accepted Answer

A) Stored in the gallbladder 
B) Synthesized from cholesterol 
C) Manufactured by the gallbladder 
D) Released into the small intestine whenever fat is present 
A) Stored in the gallbladder 
B) Synthesized from cholesterol 
C) Manufactured by the gallbladder 
D) Released into the small intestine whenever fat is present

Question 17

Which of the following contains the least cholesterol per serving?

Accepted Answer

A) Steamed fish 
B) Steamed corn 
C) Broiled chicken 
D) Very lean grilled steak 
A) Steamed fish 
B) Steamed corn 
C) Broiled chicken 
D) Very lean grilled steak

Question 18

A meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats.What is the percentage of energy supplied by the lipids?

Accepted Answer

A) 22 
B) 33 
C) 44 
D) 55 
A) 22 
B) 33 
C) 44 
D) 55

Question 19

Jenny is trying to lose weight by decreasing the fat in her diet.At the grocery store she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert.Which of the following would be an appropriate analysis of Jenny's decision?

Accepted Answer

A) Most frozen desserts are fat-free and she should not pay extra for one with a fat-free claim 
B) Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert and still lose weight 
C) As long as she makes sure to eat the dessert before 9 p.m.it should not contribute much to her daily kcaloric intake 
D) Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product 
A) Most frozen desserts are fat-free and she should not pay extra for one with a fat-free claim 
B) Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert and still lose weight 
C) As long as she makes sure to eat the dessert before 9 p.m.it should not contribute much to her daily kcaloric intake 
D) Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product

Question 20

Which of the following fish is generally highest in mercury?

Accepted Answer

A) Shark 
B) Catfish 
C) Salmon 
D) Canned light tuna 
A) Shark 
B) Catfish 
C) Salmon 
D) Canned light tuna

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

Lipids that are liquid at room temperature are known as

Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S.diet?

What is the major sterol in the diet?

What is the approximate daily trans-fatty acid intake in the United States?

Approximately how many carbons are contained in a medium-chain fatty acid?

Which of the following is a feature of cholesterol?

Which of the following is a characteristic of lipids?

What are the precursors for synthesis of the eicosanoids?

Which of the following is a characteristic of eggs in nutrition?

Which of the following is an example of enterohepatic circulation?

A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of

Which of the following is a feature of fat intake and health?

What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?

What is the chemical composition of fats?

Which of the following is not a feature of the bile acids?

Which of the following contains the least cholesterol per serving?

A meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats.What is the percentage of energy supplied by the lipids?

Jenny is trying to lose weight by decreasing the fat in her diet.At the grocery store she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert.Which of the following would be an appropriate analysis of Jenny's decision?

Which of the following fish is generally highest in mercury?

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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