Question 1

Which of the following is used as an emulsifier in foods?

Accepted Answer

A) Lecithin 
B) Trans fatty acids 
C) Arachidonic Acid 
D) Safflower oil 
A) Lecithin 
B) Trans fatty acids 
C) Arachidonic Acid 
D) Safflower oil

Question 2

Eicosanoids are:

Accepted Answer

A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate important body processes. 
D) All of these statements are true. 
A) hormone-like compounds. 
B) synthesized from omega-3 and omega-6 fatty acids. 
C) needed to regulate important body processes. 
D) All of these statements are true.

Question 3

Dietary sources of cholesterol include all of the following EXCEPT:

Accepted Answer

A) meat. 
B) eggs. 
C) fish. 
D) peanut butter. 
A) meat. 
B) eggs. 
C) fish. 
D) peanut butter.

Question 4

Which of the following most accurately describes the chemical structure of a fatty acid?

Accepted Answer

A) A three carbon molecule bound to nitrogen. 
B) A carbon chain bound to a phosphate group. 
C) A multiple ring structure with a sugar group attached. 
D) A chain of carbon atoms linked together by chemical bonds. 
A) A three carbon molecule bound to nitrogen. 
B) A carbon chain bound to a phosphate group. 
C) A multiple ring structure with a sugar group attached. 
D) A chain of carbon atoms linked together by chemical bonds.

Question 5

Which of the following lipoproteins contains the highest percentage of cholesterol?

Accepted Answer

A) Chylomicrons 
B) Low-density lipoproteins 
C) High-density lipoproteins 
D) Very-low density lipoproteins 
A) Chylomicrons 
B) Low-density lipoproteins 
C) High-density lipoproteins 
D) Very-low density lipoproteins

Question 6

Which of the following profiles is associated with an increased risk of atherosclerosis?

Accepted Answer

A) Total blood cholesterol in adults below 120 mg/100 mL of blood 
B) HDL cholesterol below 40 mg/100 mL of blood 
C) LDL levels between 120 and 129 mg/100 mL of blood 
D) All of these are associated with increased atherosclerosis risk. 
A) Total blood cholesterol in adults below 120 mg/100 mL of blood 
B) HDL cholesterol below 40 mg/100 mL of blood 
C) LDL levels between 120 and 129 mg/100 mL of blood 
D) All of these are associated with increased atherosclerosis risk.

Question 7

What is the most likely reason that high fat diets contribute to weight gain and obesity?

Accepted Answer

A) Fat provides more kcals per gram than carbohydrate or protein. 
B) Fat does not provide as much satiety as carbohydrate. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of these contribute. 
A) Fat provides more kcals per gram than carbohydrate or protein. 
B) Fat does not provide as much satiety as carbohydrate. 
C) The conversion of dietary fat to stored fat is very efficient. 
D) All of these contribute.

Question 8

The function of bile in triglyceride digestion is:

Accepted Answer

A) to hydrolyze (split)the bond that attaches fatty acids to glycerol. 
B) to break fat into small globules. 
C) facilitate the formation of chylomicrons. 
D) to bind and transport lipids in the blood. 
A) to hydrolyze (split)the bond that attaches fatty acids to glycerol. 
B) to break fat into small globules. 
C) facilitate the formation of chylomicrons. 
D) to bind and transport lipids in the blood.

Question 9

Immune cells within the lining of blood vessels have _____________ receptors which mediate the uptake of oxidized LDL cholesterol.

Accepted Answer

A) LDL 
B) scavenger 
C) foam 
D) insulin 
A) LDL 
B) scavenger 
C) foam 
D) insulin

Question 10

The AMDR for fat intake:

Accepted Answer

A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle. 
A) is constant throughout the life cycle. 
B) is highest during adolescence. 
C) is highest for 1-3 year olds. 
D) increases over the life cycle.

Question 11

All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.

Accepted Answer

A) oats 
B) flaxseed 
C) nuts 
D) margarine containing partially hydrogenated vegetable oils 
A) oats 
B) flaxseed 
C) nuts 
D) margarine containing partially hydrogenated vegetable oils

Question 12

A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is:

Accepted Answer

A) a carbohydrate-based fat replacer. 
B) a protein-based fat replacer. 
C) mucilage. 
D) olestra. 
A) a carbohydrate-based fat replacer. 
B) a protein-based fat replacer. 
C) mucilage. 
D) olestra.

Question 13

Chylomicrons:

Accepted Answer

A) transport lipids,from the food we eat into the body. 
B) are absorbed into the lymphatic system. 
C) are formed by the intestinal mucosal cell. 
D) All of these statements are true. 
A) transport lipids,from the food we eat into the body. 
B) are absorbed into the lymphatic system. 
C) are formed by the intestinal mucosal cell. 
D) All of these statements are true.

Question 14

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

Accepted Answer

Fish is a rich source of the omega-3 fat

Question 15

Consumption of all of the following tend to increase blood cholesterol EXCEPT:

Accepted Answer

A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol. 
A) trans fatty acids. 
B) saturated fatty acids. 
C) monounsaturated fatty acids. 
D) dietary cholesterol.

Question 16

Over the past 40 years,the fat intake of Americans has:

Accepted Answer

A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly. 
A) significantly declined,resulting in less obesity. 
B) declined as a proportion of total kcalories consumed. 
C) declined as people tend to cook at home more frequently. 
D) risen significantly.

Question 17

A dietary approach that protects against heart disease is the consumption of foods high in:

Accepted Answer

A) omega-3 fatty acids. 
B) long chain fatty acids. 
C) omega-6 fatty acids. 
D) all of these provide protection against heart disease. 
A) omega-3 fatty acids. 
B) long chain fatty acids. 
C) omega-6 fatty acids. 
D) all of these provide protection against heart disease.

Question 18

Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?

Accepted Answer

A) Stomach 
B) Pancreas 
C) Mouth 
D) Liver 
A) Stomach 
B) Pancreas 
C) Mouth 
D) Liver

Question 19

Which of the following is characteristic of atherosclerosis?

Accepted Answer

A) Oxidation of LDL particles 
B) Inflammation of the lining of the colon 
C) High HDL levels 
D) Production of chylomicrons by cells lining the blood vessels 
A) Oxidation of LDL particles 
B) Inflammation of the lining of the colon 
C) High HDL levels 
D) Production of chylomicrons by cells lining the blood vessels

Question 20

Cholesterol is an example of a(n):

Accepted Answer

A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol. 
A) trans fatty acid. 
B) phospholipid. 
C) essential nutrient. 
D) sterol.

Exam 5: Lipids: Triglycerides, phospholipids, and Cholesterol

Which of the following is used as an emulsifier in foods?

Eicosanoids are:

Dietary sources of cholesterol include all of the following EXCEPT:

Which of the following most accurately describes the chemical structure of a fatty acid?

Which of the following lipoproteins contains the highest percentage of cholesterol?

Which of the following profiles is associated with an increased risk of atherosclerosis?

What is the most likely reason that high fat diets contribute to weight gain and obesity?

The function of bile in triglyceride digestion is:

Immune cells within the lining of blood vessels have _____________ receptors which mediate the uptake of oxidized LDL cholesterol.

The AMDR for fat intake:

All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.

A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is:

Chylomicrons:

A new dietary recommendation promoted to help reduce a person's risk of developing heart disease is to consume fish on a regular basis.What is the physiological basis for this recommendation?

Consumption of all of the following tend to increase blood cholesterol EXCEPT:

Over the past 40 years,the fat intake of Americans has:

A dietary approach that protects against heart disease is the consumption of foods high in:

Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?

Which of the following is characteristic of atherosclerosis?

Cholesterol is an example of a(n):

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, absorption, and Metabolism

Carbohydrates: Sugars, starches, and Fiber

Proteins and Amino Acids

Energy Balance and Weight Management

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus On Alcohol

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Nonvitamin/Nonmineral Supplements

Focus on Biotechnology

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