Question 1

B:Identify significant sources of each type of fat.
-DHA and EPA​

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Question 2

White fat is by far the most abundant fat in adults.

Accepted Answer

A) True 
 B)False

Question 3

Fat helps cushion and protect organs.

Accepted Answer

A) True 
 B)False

Question 4

Alpha-linolenic acid is _____.

Accepted Answer

A) monounsaturated 
B) required for normal functioning of the reproductive system 
C) an omega-3 fatty acid 
D) required for maintenance of healthy skin 
E) not essential 
A) monounsaturated 
B) required for normal functioning of the reproductive system 
C) an omega-3 fatty acid 
D) required for maintenance of healthy skin 
E) not essential

Question 5

B:Identify significant sources of each type of fat.
-polyunsaturated fats​

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Question 6

Linoleic acid is required for growth.

Accepted Answer

A) True 
 B)False

Question 7

A "no cholesterol" claim means a food contains _____.

Accepted Answer

A) zero cholesterol 
B) less than three milligrams of cholesterol per serving 
C) 20 milligrams or less of cholesterol per serving 
D) at least 75% less cholesterol than normal 
E) at least 25% less cholesterol than normal 
A) zero cholesterol 
B) less than three milligrams of cholesterol per serving 
C) 20 milligrams or less of cholesterol per serving 
D) at least 75% less cholesterol than normal 
E) at least 25% less cholesterol than normal

Question 8

Which oil contains a high percentage of saturated fat?

Accepted Answer

A) sunflower 
B) palm 
C) peanut 
D) olive 
E) corn 
A) sunflower 
B) palm 
C) peanut 
D) olive 
E) corn

Question 9

Small amounts of naturally occurring trans fat are found in _____.

Accepted Answer

A) fruits and vegetables 
B) milk and vegetables 
C) fish and seafood 
D) grains and fruit 
E) milk and meat 
A) fruits and vegetables 
B) milk and vegetables 
C) fish and seafood 
D) grains and fruit 
E) milk and meat

Question 10

Trans fats increase the risk of _____.

Accepted Answer

A) celiac disease 
B) Alzheimer's disease 
C) type 2 diabetes 
D) rheumatoid arthritis 
E) cancer 
A) celiac disease 
B) Alzheimer's disease 
C) type 2 diabetes 
D) rheumatoid arthritis 
E) cancer

Question 11

Leptin _____.

Accepted Answer

A) levels are often low in people with type 2 diabetes and high levels of body fat 
B) lowers the need for insulin 
C) lowers blood glucose levels 
D) initiates signals that decrease the utilization of fat stores 
E) initiates signals that suppress appetite 
A) levels are often low in people with type 2 diabetes and high levels of body fat 
B) lowers the need for insulin 
C) lowers blood glucose levels 
D) initiates signals that decrease the utilization of fat stores 
E) initiates signals that suppress appetite

Question 12

Fat _____.

Accepted Answer

A) carries water-soluble vitamins 
B) intake that exceeds calorie need is stored as glycogen 
C) provides 10 calories per gram 
D) serves as a component of cell membranes 
E) ​forms antibodies 
A) carries water-soluble vitamins 
B) intake that exceeds calorie need is stored as glycogen 
C) provides 10 calories per gram 
D) serves as a component of cell membranes 
E) ​forms antibodies

Question 13

B:Identify significant sources of each type of fat.
-linoleic acid​

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Question 14

The AI for the essential fatty acid alpha-linolenic acid is set at _____ grams a day for men and _____ grams for women.

Accepted Answer

A) 1.6; 1.1 
B) 3.1; 1.9 
C) 4.6; 2.7 
D) 5.2; 3.3 
E) 6.7; 4.8 
A) 1.6; 1.1 
B) 3.1; 1.9 
C) 4.6; 2.7 
D) 5.2; 3.3 
E) 6.7; 4.8

Question 15

The American Heart Association recommends that most people limit their intake of cholesterol to less than _____ mg per day.

Accepted Answer

A) 200 
B) 300 
C) 500 
D) 700 
E) 800 
A) 200 
B) 300 
C) 500 
D) 700 
E) 800

Question 16

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
-Which item(s)on Rachel's shopping list contain(s)alpha-linolenic acid?

Accepted Answer

A) dark green salad mix only 
B) black olives only 
C) walnuts only 
D) dark green salad mix and black olives 
E) dark green salad mix and walnuts 
A) dark green salad mix only 
B) black olives only 
C) walnuts only 
D) dark green salad mix and black olives 
E) dark green salad mix and walnuts

Question 17

A:Match each term with the appropriate definition.
-monounsaturated fats​

Accepted Answer

A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation 
A) compounds that are insoluble in water and soluble in fat 
B) molecules of fat in which adjacent carbons are linked by one or more double bonds 
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen 
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen 
E) fats in which the glycerol molecule has three fatty acids attached to it
F)addition of hydrogen to unsaturated fatty acids
G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I)fat in which the glycerol molecule has one fatty acid attached to it
J)fat in which the glycerol molecule has two fatty acids attached to it
K)syrupy,colorless liquid component of fats that is soluble in water
L)fat-soluble,colorless liquid found primarily in animals
M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N)hormone produced by fat cells involved in the regulation of energy balance and body weight
O)components of fats required in the diet
P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q)fat cell
R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation

Question 18

What is the percentage of fat calories in a slice of apple pie that provides 411 calories and 19 grams of fat?

Accepted Answer

A) 41.6% 
B) 50.8% 
C) 62.5% 
D) 70.9% 
E) 77.3% 
A) 41.6% 
B) 50.8% 
C) 62.5% 
D) 70.9% 
E) 77.3%

Question 19

Adequate intake of EPA and DHA for adults is considered to be _____ mg per day.

Accepted Answer

A) 100-300 
B) 250-500 
C) 400-600 
D) 550-800 
E) 550-8000 
A) 100-300 
B) 250-500 
C) 400-600 
D) 550-800 
E) 550-8000

Question 20

B:Identify significant sources of each type of fat.
-saturated fats​

Accepted Answer

A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil 
A) fish and seafood 
B) olive oil and macadamia nuts 
C) vegetable oils,nuts,grains,and meats 
D) walnuts,and flaxseed and canola oil 
E) margarines,spreads,and pastries​ 
F)animal fat and coconut oil
G)flaxseed oil and sunflower oil

Exam 18: Fats and Cholesterol in Health

B:Identify significant sources of each type of fat. -DHA and EPA​

White fat is by far the most abundant fat in adults.

Fat helps cushion and protect organs.

Alpha-linolenic acid is _____.

B:Identify significant sources of each type of fat. -polyunsaturated fats​

Linoleic acid is required for growth.

A "no cholesterol" claim means a food contains _____.

Which oil contains a high percentage of saturated fat?

Small amounts of naturally occurring trans fat are found in _____.

Trans fats increase the risk of _____.

Leptin _____.

Fat _____.

B:Identify significant sources of each type of fat. -linoleic acid​

The AI for the essential fatty acid alpha-linolenic acid is set at _____ grams a day for men and _____ grams for women.

The American Heart Association recommends that most people limit their intake of cholesterol to less than _____ mg per day.

A:Match each term with the appropriate definition. -monounsaturated fats​

What is the percentage of fat calories in a slice of apple pie that provides 411 calories and 19 grams of fat?

Adequate intake of EPA and DHA for adults is considered to be _____ mg per day.

B:Identify significant sources of each type of fat. -saturated fats​

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

B:Identify significant sources of each type of fat. -DHA and EPA

B:Identify significant sources of each type of fat. -polyunsaturated fats

B:Identify significant sources of each type of fat. -linoleic acid

The AI for the essential fatty acid alpha-linolenic acid is set at _ grams a day for men and _ grams for women.

A:Match each term with the appropriate definition. -monounsaturated fats

B:Identify significant sources of each type of fat. -saturated fats