Question 1

A person wishing to increase consumption of polyunsaturated fats should choose

Accepted Answer

A) coconut oil. 
B) beef products. 
C) vegetable oils. 
D) dairy products. 
A) coconut oil. 
B) beef products. 
C) vegetable oils. 
D) dairy products.

Question 2

All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except

Accepted Answer

A) tuna. 
B) salmon. 
C) human milk. 
D) soybean oil. 
A) tuna. 
B) salmon. 
C) human milk. 
D) soybean oil.

Question 3

Spherical complexes of emulsified fats are known as

Accepted Answer

A) micelles. 
B) chylomicrons. 
C) monolipomicrons. 
D) endogenous bilayer aggregates. 
A) micelles. 
B) chylomicrons. 
C) monolipomicrons. 
D) endogenous bilayer aggregates.

Question 4

What is the major source of "good" cholesterol?

Accepted Answer

A) Fatty fish 
B) Fatty meat 
C) Endogenous synthesis 
D) Monounsaturated and polyunsaturated fatty acids 
A) Fatty fish 
B) Fatty meat 
C) Endogenous synthesis 
D) Monounsaturated and polyunsaturated fatty acids

Question 5

How many hydrogen atoms are attached to each carbon adjacent to a double bond?

Accepted Answer

A) 1 
B) 2 
C) 4 
D) 6 
A) 1 
B) 2 
C) 4 
D) 6

Question 6

Which of the following is not a destination for cholesterol?

Accepted Answer

A) Synthesized into bile 
B) Excreted in the feces 
C) Accumulates on walls of veins 
D) Accumulates on walls of arteries 
A) Synthesized into bile 
B) Excreted in the feces 
C) Accumulates on walls of veins 
D) Accumulates on walls of arteries

Question 7

Which of the following substances cannot be absorbed directly into the blood?

Accepted Answer

A) Glycerol 
B) Long-chain fatty acids 
C) Short-chain fatty acids 
D) Medium-chain fatty acids 
A) Glycerol 
B) Long-chain fatty acids 
C) Short-chain fatty acids 
D) Medium-chain fatty acids

Question 8

Which of the following is a feature of polyunsaturated fats?

Accepted Answer

A) Low melting point 
B) High melting point 
C) Solid at room temperature 
D) Solid at refrigerator temperature 
A) Low melting point 
B) High melting point 
C) Solid at room temperature 
D) Solid at refrigerator temperature

Question 9

The food industry often carries out the process of hydrogenation on which of the following lipids?

Accepted Answer

A) Corn oil 
B) Olive oil 
C) Beef tallow 
D) Coconut oil 
A) Corn oil 
B) Olive oil 
C) Beef tallow 
D) Coconut oil

Question 10

A high risk of heart attack correlates with high blood levels of

Accepted Answer

A) free fatty acids. 
B) high-density lipoproteins. 
C) low-density lipoproteins. 
D) very low-density lipoproteins. 
A) free fatty acids. 
B) high-density lipoproteins. 
C) low-density lipoproteins. 
D) very low-density lipoproteins.

Question 11

Approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?

Accepted Answer

A) 15 
B) 22 
C) 27 
D) 35 
A) 15 
B) 22 
C) 27 
D) 35

Question 12

A characteristic of farm-raised fish is they are

Accepted Answer

A) lower in omega-3 fats. 
B) higher in soluble fiber. 
C) higher in trace elements. 
D) usually higher in mercury. 
A) lower in omega-3 fats. 
B) higher in soluble fiber. 
C) higher in trace elements. 
D) usually higher in mercury.

Question 13

What is the storage site of bile?

Accepted Answer

A) Liver 
B) Pancreas 
C) Gallbladder 
D) Intestinal epithelial cells 
A) Liver 
B) Pancreas 
C) Gallbladder 
D) Intestinal epithelial cells

Question 14

Which of the following is a property of dietary lipids?

Accepted Answer

A) Omega-3 fatty acids are always unsaturated 
B) Lipids that are solid at room temperature are classified as oils 
C) The fatty acids in triglycerides may be of chain length 2 to 25 carbons 
D) The most common fatty acid chain length in triglycerides is 10 carbons 
A) Omega-3 fatty acids are always unsaturated 
B) Lipids that are solid at room temperature are classified as oils 
C) The fatty acids in triglycerides may be of chain length 2 to 25 carbons 
D) The most common fatty acid chain length in triglycerides is 10 carbons

Question 15

Which of the following is a characteristic of egg nutrition?

Accepted Answer

A) Eggs are high in both cholesterol and saturated fat 
B) High omega-3 fat eggs are now available by prescription only 
C) Although it is high in cholesterol, the egg is low in saturated fat 
D) Even in people with a healthy lipid profile, consumption of one egg/day is detrimental 
A) Eggs are high in both cholesterol and saturated fat 
B) High omega-3 fat eggs are now available by prescription only 
C) Although it is high in cholesterol, the egg is low in saturated fat 
D) Even in people with a healthy lipid profile, consumption of one egg/day is detrimental

Question 16

All of the following statements are characteristics of lipid intake of U.S.adults except

Accepted Answer

A) trans-fatty acid averages about 1 g per day. 
B) energy from fat provides about 34% of total energy intake. 
C) cholesterol intake averages just under 300 mg per day for men. 
D) saturated fat intake represents about one-third of total fat intake. 
A) trans-fatty acid averages about 1 g per day. 
B) energy from fat provides about 34% of total energy intake. 
C) cholesterol intake averages just under 300 mg per day for men. 
D) saturated fat intake represents about one-third of total fat intake.

Question 17

Which of the following is a good source of eicosapentaenoic acid?

Accepted Answer

A) Tuna 
B) Butter 
C) Salad oil 
D) Shortening 
A) Tuna 
B) Butter 
C) Salad oil 
D) Shortening

Question 18

The average daily cholesterol intake (mg) of U.S.women is about

Accepted Answer

A) 110. 
B) 235. 
C) 360. 
D) 925. 
A) 110. 
B) 235. 
C) 360. 
D) 925.

Question 19

What is the usual fate of dietary lecithin?

Accepted Answer

A) Unabsorbed and passes out in the feces 
B) Absorbed intact and incorporated into tissues 
C) Absorbed intact and broken down by the liver 
D) Hydrolyzed by the intestinal enzyme lecithinase 
A) Unabsorbed and passes out in the feces 
B) Absorbed intact and incorporated into tissues 
C) Absorbed intact and broken down by the liver 
D) Hydrolyzed by the intestinal enzyme lecithinase

Question 20

Which of the following foods provide(s) essential fatty acids?

Accepted Answer

A) Fish only 
B) Beef only 
C) Plants only 
D) Fish, beef, and plants 
A) Fish only 
B) Beef only 
C) Plants only 
D) Fish, beef, and plants

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

A person wishing to increase consumption of polyunsaturated fats should choose

All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except

Spherical complexes of emulsified fats are known as

What is the major source of "good" cholesterol?

How many hydrogen atoms are attached to each carbon adjacent to a double bond?

Which of the following is not a destination for cholesterol?

Which of the following substances cannot be absorbed directly into the blood?

Which of the following is a feature of polyunsaturated fats?

The food industry often carries out the process of hydrogenation on which of the following lipids?

A high risk of heart attack correlates with high blood levels of

Approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?

A characteristic of farm-raised fish is they are

What is the storage site of bile?

Which of the following is a property of dietary lipids?

Which of the following is a characteristic of egg nutrition?

All of the following statements are characteristics of lipid intake of U.S.adults except

Which of the following is a good source of eicosapentaenoic acid?

The average daily cholesterol intake (mg) of U.S.women is about

What is the usual fate of dietary lecithin?

Which of the following foods provide(s) essential fatty acids?

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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