Question 1

Which of the following is a type of phospholipid that acts as an emulsifier?

Accepted Answer

A) lecithins 
B) omega 3 fatty acids 
C) short chains 
D) triglycerides 
A) lecithins 
B) omega 3 fatty acids 
C) short chains 
D) triglycerides

Question 2

The process of adding hydrogen to an unsaturated fatty acid is called:

Accepted Answer

A) emulsification. 
B) pressurization. 
C) hydrogenation. 
D) deamination. 
A) emulsification. 
B) pressurization. 
C) hydrogenation. 
D) deamination.

Question 3

Which of the following is usually solid at room temperature?

Accepted Answer

A) essential fatty acids 
B) saturated fatty acids 
C) monounsaturated fatty acids 
D) polyunsaturated fatty acids 
A) essential fatty acids 
B) saturated fatty acids 
C) monounsaturated fatty acids 
D) polyunsaturated fatty acids

Question 4

Which of the following foods would you omit from your diet if you were interested in lowering your dietary cholesterol intakes?

Accepted Answer

A) steamed broccoli 
B) olive oil 
C) almonds 
D) butter 
A) steamed broccoli 
B) olive oil 
C) almonds 
D) butter

Question 5

Sex hormones and adrenal hormones are substances derived from which class of lipid?

Accepted Answer

A) fatty acids 
B) triglycerides 
C) phospholipids 
D) sterols 
A) fatty acids 
B) triglycerides 
C) phospholipids 
D) sterols

Question 6

Which of the following ingredients would alert you to the presence of trans fatty acids in a product?

Accepted Answer

A) hydrogenated vegetable oil 
B) hydrogenated lecithin 
C) processed corn oil 
D) extracted palm oil 
A) hydrogenated vegetable oil 
B) hydrogenated lecithin 
C) processed corn oil 
D) extracted palm oil

Question 7

Ji Yeoun calculates that fats are providing 25% of her total energy intake. She should:

Accepted Answer

A) decrease her fat intake because she is above the Acceptable Macronutrient Distribution Range. 
B) maintain her fat intake because she is within the Acceptable Macronutrient Distribution Range. 
C) increase her fat intake because she is below the Acceptable Macronutrient Distribution Range. 
D) omit all fat from her diet because fats provide unnecessary kilocalories. 
A) decrease her fat intake because she is above the Acceptable Macronutrient Distribution Range. 
B) maintain her fat intake because she is within the Acceptable Macronutrient Distribution Range. 
C) increase her fat intake because she is below the Acceptable Macronutrient Distribution Range. 
D) omit all fat from her diet because fats provide unnecessary kilocalories.

Question 8

The body stores lipids primarily as:

Accepted Answer

A) phospholipids. 
B) triglycerides. 
C) glycerols. 
D) sterols. 
A) phospholipids. 
B) triglycerides. 
C) glycerols. 
D) sterols.

Question 9

A triglyceride includes:

Accepted Answer

A) 3 fatty acids and 1 glycerol. 
B) 3 glycerols and 1 fatty acid. 
C) 3 phospholipids and 1 glycerol. 
D) 3 glycerols and 1 phospholipid. 
A) 3 fatty acids and 1 glycerol. 
B) 3 glycerols and 1 fatty acid. 
C) 3 phospholipids and 1 glycerol. 
D) 3 glycerols and 1 phospholipid.

Question 10

To facilitate the digestion of dietary fats, the gallbladder stores and releases:

Accepted Answer

A) lipase. 
B) bile. 
C) hydrochloric acid. 
D) bicarbonate. 
A) lipase. 
B) bile. 
C) hydrochloric acid. 
D) bicarbonate.

Question 11

Which of the following triggers the breakdown of stored fat?

Accepted Answer

A) lipoprotein lipase 
B) epinephrine 
C) insulin 
D) estrogen 
A) lipoprotein lipase 
B) epinephrine 
C) insulin 
D) estrogen

Question 12

Triglycerides can be classified by their chain length, their shape and:

Accepted Answer

A) their carboxyl group. 
B) their weight. 
C) their methyl group. 
D) their level of saturation. 
A) their carboxyl group. 
B) their weight. 
C) their methyl group. 
D) their level of saturation.

Question 13

The primary form of dietary cholesterol is:

Accepted Answer

A) free cholesterol. 
B) combined with a phospholipid. 
C) cholesterol ester. 
D) straight-chain. 
A) free cholesterol. 
B) combined with a phospholipid. 
C) cholesterol ester. 
D) straight-chain.

Question 14

A reporter would like to interview you about dietary fat intakes among Canadians. Outline a few key points that you would like to share with the Canadian population with respect to dietary fat recommendations.

Accepted Answer

Generally Canadians are within the accep

Question 15

Which of the following hormones is produced from cholesterol?

Accepted Answer

A) estrogen 
B) insulin 
C) epinephrine 
D) glucagon 
A) estrogen 
B) insulin 
C) epinephrine 
D) glucagon

Question 16

Which of the following foods are rich sources of saturated fatty acids?

Accepted Answer

A) walnuts and cashew nuts 
B) olive and canola oils 
C) cotton seed and safflower oils 
D) butter and lard 
A) walnuts and cashew nuts 
B) olive and canola oils 
C) cotton seed and safflower oils 
D) butter and lard

Question 17

Which of the following statements is true about trans fatty acids?

Accepted Answer

A) They are made by the body in large quantities. 
B) Their amounts are not required on food labels. 
C) They decrease the risk of developing heart disease. 
D) They result from the hydrogenation process. 
A) They are made by the body in large quantities. 
B) Their amounts are not required on food labels. 
C) They decrease the risk of developing heart disease. 
D) They result from the hydrogenation process.

Question 18

Which of the following is a rich source of polyunsaturated fatty acids?

Accepted Answer

A) corn oil 
B) coconut oil 
C) beef fat 
D) butter 
A) corn oil 
B) coconut oil 
C) beef fat 
D) butter

Question 19

Compare and contrast the sources of energy for a track cyclist competing in an event that lasts two minutes versus a road rider competing in a three-hour endurance race.

Accepted Answer

The track cyclist will rely primarily on

Question 20

Which type of lipid is classified as a ring structure?

Accepted Answer

A) trans fatty acid 
B) phospholipid 
C) cholesterol 
D) saturated fatty acid 
A) trans fatty acid 
B) phospholipid 
C) cholesterol 
D) saturated fatty acid

Which of the following is a type of phospholipid that acts as an emulsifier?

The process of adding hydrogen to an unsaturated fatty acid is called:

Which of the following is usually solid at room temperature?

Which of the following foods would you omit from your diet if you were interested in lowering your dietary cholesterol intakes?

Sex hormones and adrenal hormones are substances derived from which class of lipid?

Which of the following ingredients would alert you to the presence of trans fatty acids in a product?

Ji Yeoun calculates that fats are providing 25% of her total energy intake. She should:

The body stores lipids primarily as:

A triglyceride includes:

To facilitate the digestion of dietary fats, the gallbladder stores and releases:

Which of the following triggers the breakdown of stored fat?

Triglycerides can be classified by their chain length, their shape and:

The primary form of dietary cholesterol is:

A reporter would like to interview you about dietary fat intakes among Canadians. Outline a few key points that you would like to share with the Canadian population with respect to dietary fat recommendations.

Which of the following hormones is produced from cholesterol?

Which of the following foods are rich sources of saturated fatty acids?

Which of the following statements is true about trans fatty acids?

Which of the following is a rich source of polyunsaturated fatty acids?

Compare and contrast the sources of energy for a track cyclist competing in an event that lasts two minutes versus a road rider competing in a three-hour endurance race.

Which type of lipid is classified as a ring structure?

The Role of Nutrition in Our Health

Designing a Healthy Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Micronutrients, Phytochemicals, and Functional Foods

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthy Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Years of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: the Later Years

Malnutrition at Home and Around the World

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Exam 5: Lipids: Essential Energy-Supplying Nutrients

Which of the following is a type of phospholipid that acts as an emulsifier?

The process of adding hydrogen to an unsaturated fatty acid is called:

Which of the following is usually solid at room temperature?

Which of the following foods would you omit from your diet if you were interested in lowering your dietary cholesterol intakes?

Sex hormones and adrenal hormones are substances derived from which class of lipid?

Which of the following ingredients would alert you to the presence of trans fatty acids in a product?

Ji Yeoun calculates that fats are providing 25% of her total energy intake. She should:

The body stores lipids primarily as:

A triglyceride includes:

To facilitate the digestion of dietary fats, the gallbladder stores and releases:

Which of the following triggers the breakdown of stored fat?

Triglycerides can be classified by their chain length, their shape and:

The primary form of dietary cholesterol is:

A reporter would like to interview you about dietary fat intakes among Canadians. Outline a few key points that you would like to share with the Canadian population with respect to dietary fat recommendations.

Which of the following hormones is produced from cholesterol?

Which of the following foods are rich sources of saturated fatty acids?

Which of the following statements is true about trans fatty acids?

Which of the following is a rich source of polyunsaturated fatty acids?

Compare and contrast the sources of energy for a track cyclist competing in an event that lasts two minutes versus a road rider competing in a three-hour endurance race.

Which type of lipid is classified as a ring structure?

The Role of Nutrition in Our Health

Designing a Healthy Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Micronutrients, Phytochemicals, and Functional Foods

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthy Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Years of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: the Later Years

Malnutrition at Home and Around the World

Filters