Question 1

Which of the following is a characteristic of the lipid content of livestock?

Accepted Answer

A) The meat from "free-range" animals is similar in composition to soy protein 
B) "Free-range" animals contain more omega-3 fats in the meat than grain-fed animals 
C) Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals 
D) Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals 
A) The meat from "free-range" animals is similar in composition to soy protein 
B) "Free-range" animals contain more omega-3 fats in the meat than grain-fed animals 
C) Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals 
D) Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals

Question 2

As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?

Accepted Answer

A) 2.5-5.5 
B) 5.6-11.2 
C) 12-19 
D) 20-35 
A) 2.5-5.5 
B) 5.6-11.2 
C) 12-19 
D) 20-35

Question 3

Which of the following does not describe a function of fat?

Accepted Answer

A) Adds flavor to food 
B) Serves as a carrier of fat-soluble vitamins 
C) Is an essential constituent of body tissues 
D) Supplies up to 25% of the body's energy needs during rest 
A) Adds flavor to food 
B) Serves as a carrier of fat-soluble vitamins 
C) Is an essential constituent of body tissues 
D) Supplies up to 25% of the body's energy needs during rest

Question 4

What nutrient is used to form ketones?

Accepted Answer

A) Fat 
B) Protein 
C) Simple carbohydrates 
D) Complex carbohydrates 
A) Fat 
B) Protein 
C) Simple carbohydrates 
D) Complex carbohydrates

Question 5

Lipids differ in their degree of saturation or unsaturation due to their number of

Accepted Answer

A) amino acids. 
B) double bonds. 
C) saccharide units. 
D) peptide linkages. 
A) amino acids. 
B) double bonds. 
C) saccharide units. 
D) peptide linkages.

Question 6

The composition of lecithin could include all of the following except

Accepted Answer

A) choline. 
B) phosphate. 
C) fatty acids. 
D)  magnesium. 
A) choline. 
B) phosphate. 
C) fatty acids. 
D)  magnesium.

Question 7

Which of the following is considered a major source of polyunsaturated fat?

Accepted Answer

A) Corn oil 
B) Palm oil 
C) Peanut oil 
D) Chicken fat 
A) Corn oil 
B) Palm oil 
C) Peanut oil 
D) Chicken fat

Question 8

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

Accepted Answer

A) cis to trans. 
B) solid to liquid. 
C) covalent to ionic. 
D) saturated to unsaturated. 
A) cis to trans. 
B) solid to liquid. 
C) covalent to ionic. 
D) saturated to unsaturated.

Question 9

Which of the following is a feature of olestra in foods?

Accepted Answer

A) It has a class II toxicity rating by the FDA 
B) It binds to water-soluble vitamins in the digestive tract 
C) It causes no net loss of fat-soluble vitamins from the digestive tract 
D) It causes abdominal cramping and loose stools in approximately one-third of consumers 
A) It has a class II toxicity rating by the FDA 
B) It binds to water-soluble vitamins in the digestive tract 
C) It causes no net loss of fat-soluble vitamins from the digestive tract 
D) It causes abdominal cramping and loose stools in approximately one-third of consumers

Question 10

What is a triacylglyceride?

Accepted Answer

A) A triglyceride 
B) A phospholipid 
C) A partially hydrolyzed lipid 
D) A lipid found only in cold-water fish 
A) A triglyceride 
B) A phospholipid 
C) A partially hydrolyzed lipid 
D) A lipid found only in cold-water fish

Question 11

Which of the following is a feature of nut consumption and improved cardiovascular health?

Accepted Answer

A) The benefit is unrelated to the phytochemical content 
B) The benefit is unrelated to changes in LDL concentration 
C) The benefit is found only from ingestion of a few types of nuts 
D) The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats 
A) The benefit is unrelated to the phytochemical content 
B) The benefit is unrelated to changes in LDL concentration 
C) The benefit is found only from ingestion of a few types of nuts 
D) The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats

Question 12

What is the function of adipose cell hormone-sensitive lipase?

Accepted Answer

A) Hydrolyzes hormones involved in fat breakdown 
B) Synthesizes new adipose cells from simple fatty acids 
C) Hydrolyzes triglycerides to provide fatty acids for other cells 
D) Synthesizes long-chain fatty acids to provide precursors for other cells 
A) Hydrolyzes hormones involved in fat breakdown 
B) Synthesizes new adipose cells from simple fatty acids 
C) Hydrolyzes triglycerides to provide fatty acids for other cells 
D) Synthesizes long-chain fatty acids to provide precursors for other cells

Question 13

A common feature of the plant sterols is they

Accepted Answer

A) raise LDL and lower HDL. 
B) inhibit absorption of dietary cholesterol. 
C) inhibit absorption of "bad" cholesterol. 
D) enhance absorption of omega-3 fatty acids. 
A) raise LDL and lower HDL. 
B) inhibit absorption of dietary cholesterol. 
C) inhibit absorption of "bad" cholesterol. 
D) enhance absorption of omega-3 fatty acids.

Question 14

Which of the following is a polyunsaturated fatty acid in foods?

Accepted Answer

A) Oleic acid 
B) Acetic acid 
C) Stearic acid 
D) Linoleic acid 
A) Oleic acid 
B) Acetic acid 
C) Stearic acid 
D) Linoleic acid

Question 15

In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?

Accepted Answer

A) Monounsaturated, polyunsaturated, saturated 
B) Polyunsaturated, monounsaturated, saturated 
C) Polyunsaturated, saturated, monounsaturated 
D) Saturated, monounsaturated, polyunsaturated 
A) Monounsaturated, polyunsaturated, saturated 
B) Polyunsaturated, monounsaturated, saturated 
C) Polyunsaturated, saturated, monounsaturated 
D) Saturated, monounsaturated, polyunsaturated

Question 16

Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?

Accepted Answer

A) 5 
B) 30 
C) 45 
D) 60 
A) 5 
B) 30 
C) 45 
D) 60

Question 17

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except

Accepted Answer

A) poor wound healing. 
B) higher LDL cholesterol. 
C) suppressed immune function. 
D) inflammation of the pancreas. 
A) poor wound healing. 
B) higher LDL cholesterol. 
C) suppressed immune function. 
D) inflammation of the pancreas.

Question 18

Why does the FDA advise against consumption of certain fish such as swordfish and shark by women of childbearing age?

Accepted Answer

A) These fish are a major source of toxic mercury 
B) The omega-3 fatty acids may induce premature labor 
C) The omega-3 fatty acids prolong bleeding time during delivery 
D) These fish contain unusually high amounts of medium-chain triglycerides 
A) These fish are a major source of toxic mercury 
B) The omega-3 fatty acids may induce premature labor 
C) The omega-3 fatty acids prolong bleeding time during delivery 
D) These fish contain unusually high amounts of medium-chain triglycerides

Question 19

Which of the following characteristics is shared by olive oil and canola oil?

Accepted Answer

A) Neither is liquid at room temperature 
B) Neither contains saturated fatty acids 
C) Both contain high levels of polyunsaturated fatty acids 
D) Both contain high levels of monounsaturated fatty acids 
A) Neither is liquid at room temperature 
B) Neither contains saturated fatty acids 
C) Both contain high levels of polyunsaturated fatty acids 
D) Both contain high levels of monounsaturated fatty acids

Question 20

What are the building blocks in the body's synthesis and elongation of fatty acids?

Accepted Answer

A) 1-carbon fragments 
B) 2-carbon fragments 
C) 4-carbon fragments 
D) 7-carbon fragments 
A) 1-carbon fragments 
B) 2-carbon fragments 
C) 4-carbon fragments 
D) 7-carbon fragments

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

Which of the following is a characteristic of the lipid content of livestock?

As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?

Which of the following does not describe a function of fat?

What nutrient is used to form ketones?

Lipids differ in their degree of saturation or unsaturation due to their number of

The composition of lecithin could include all of the following except

Which of the following is considered a major source of polyunsaturated fat?

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

Which of the following is a feature of olestra in foods?

What is a triacylglyceride?

Which of the following is a feature of nut consumption and improved cardiovascular health?

What is the function of adipose cell hormone-sensitive lipase?

A common feature of the plant sterols is they

Which of the following is a polyunsaturated fatty acid in foods?

In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?

Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?

High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except

Why does the FDA advise against consumption of certain fish such as swordfish and shark by women of childbearing age?

Which of the following characteristics is shared by olive oil and canola oil?

What are the building blocks in the body's synthesis and elongation of 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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