Question 1

Which of the following substances stimulates the breakdown of stored fat?

Accepted Answer

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

Question 2

Why is it important to read a label carefully when you see a claim for low-fat, reduced-fat or non-fat?

Accepted Answer

Low-fat, reduced-fat and non-fat products, if incorporated into the diet on a regular basis, can significantly reduce the amount of fat consumed but may or may not reduce the amount of energy consumed. For example, drinking skim milk instead of whole milk will reduce both fat and energy intake. However, eating Oreos 25% less fat cookies instead of regular Oreos will have little impact on your energy and fat intakes. Eating fat-free foods does not mean that you're not getting any kcal or that you can eat as much as you want without gaining weight. Manufacturers may add additional kcal from sugar to increase the flavour of low-fat, reduced-fat and non-fat foods.

Question 3

A fatty acid that contains a chain of ten carbons and one double bond is called a

Accepted Answer

A)  saturated, medium-chain fatty acid. 
B)  saturated, long-chain fatty acid. 
C)  monounsaturated, medium-chain fatty acid. 
D)  monounsaturated, long-chain fatty acid. 
A)  saturated, medium-chain fatty acid. 
B)  saturated, long-chain fatty acid. 
C)  monounsaturated, medium-chain fatty acid. 
D)  monounsaturated, long-chain fatty acid. C

Question 4

List three food sources of omega-6 fatty acids and three food sources of omega-3 fatty acids.

Accepted Answer

Omega-6 fatty acids
-salad dressings
-ve

Question 5

Triglycerides are classified by their length, saturation and shape.

Accepted Answer

A) True 
 B)False

Question 6

The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

Accepted Answer

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

Question 7

Which of the following foods contain a large quantity of saturated fatty acids?

Accepted Answer

A)  cashew nuts and almonds 
B)  olive and canola oils 
C)  canola and corn oils 
D)  palm kernel and coconut oils 
A)  cashew nuts and almonds 
B)  olive and canola oils 
C)  canola and corn oils 
D)  palm kernel and coconut oils

Question 8

Where in the body are the majority of triglycerides stored for future energy needs?

Accepted Answer

A)  lipoproteins 
B)  beta cells of the pancreas 
C)  liver 
D)  adipose tissue 
A)  lipoproteins 
B)  beta cells of the pancreas 
C)  liver 
D)  adipose tissue

Question 9

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

Accepted Answer

A)  partially hydrogenated vegetable oil 
B)  lecithin 
C)  liquid corn oil 
D)  vitamin E 
A)  partially hydrogenated vegetable oil 
B)  lecithin 
C)  liquid corn oil 
D)  vitamin E

Question 10

One of the two essential fatty acids is alpha-linolenic acid. What is the other one?

Accepted Answer

A)  cholesterol 
B)  linoleic 
C)  butyric 
D)  cis 
A)  cholesterol 
B)  linoleic 
C)  butyric 
D)  cis

Question 11

During exercise, how does stored lipid get released from the adipocytes and travel to the working muscle cell?

Accepted Answer

When exercise is initiated, the hormone

Question 12

What is the primary form of fat in the diet?

Accepted Answer

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

Question 13

Which of the following are excellent sources of unsaturated fats?

Accepted Answer

A)  nuts and nut butters 
B)  full-fat dairy products 
C)  meat 
D)  beans and rice 
A)  nuts and nut butters 
B)  full-fat dairy products 
C)  meat 
D)  beans and rice

Question 14

Triglycerides, phospholipids, and glycerols are the three types of lipids commonly found in foods.

Accepted Answer

A) True 
 B)False

Question 15

Several recent research studies have indicated people who eat 30 to 60 grams of nuts each day in addition to their usual diet did NOT gain weight as would be expected from their increased caloric intake.

Accepted Answer

A) True 
 B)False

Question 16

Olive oil, canola oil, and cashew nuts are rich in monounsaturated fatty acids.

Accepted Answer

A) True 
 B)False

Question 17

Discuss the importance of micelles to the absorption of lipids. Which products of fat digestion are not usually found in micelles? Explain why.

Accepted Answer

Once bile has broken dietary fat into sm

Question 18

A triglyceride is comprised of

Accepted Answer

A)  three fatty acids and one glycerol. 
B)  three glycerols and one fatty acid. 
C)  three phospholipids and one glycerol. 
D)  three glycerols and one phospholipid. 
A)  three fatty acids and one glycerol. 
B)  three glycerols and one fatty acid. 
C)  three phospholipids and one glycerol. 
D)  three glycerols and one phospholipid.

Question 19

Describe 3 factors that are used to classify fatty acids and the impact of each factor on human health.

Accepted Answer

Triglycerides are classified by their le

Question 20

Which of the following types of fat is required to be listed on the Nutrition Facts Panel by Health Canada?

Accepted Answer

A)  phospholipids 
B)  sterols 
C)  essential fatty acids 
D)  trans fatty acids 
A)  phospholipids 
B)  sterols 
C)  essential fatty acids 
D)  trans fatty acids

Exam 5: Fats: Essential Energy-Supplying Nutrients

Which of the following substances stimulates the breakdown of stored fat?

Why is it important to read a label carefully when you see a claim for low-fat, reduced-fat or non-fat?

A fatty acid that contains a chain of ten carbons and one double bond is called a

List three food sources of omega-6 fatty acids and three food sources of omega-3 fatty acids.

Triglycerides are classified by their length, saturation and shape.

The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

Which of the following foods contain a large quantity of saturated fatty acids?

Where in the body are the majority of triglycerides stored for future energy needs?

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

One of the two essential fatty acids is alpha-linolenic acid. What is the other one?

During exercise, how does stored lipid get released from the adipocytes and travel to the working muscle cell?

What is the primary form of fat in the diet?

Which of the following are excellent sources of unsaturated fats?

Triglycerides, phospholipids, and glycerols are the three types of lipids commonly found in foods.

Several recent research studies have indicated people who eat 30 to 60 grams of nuts each day in addition to their usual diet did NOT gain weight as would be expected from their increased caloric intake.

Olive oil, canola oil, and cashew nuts are rich in monounsaturated fatty acids.

Discuss the importance of micelles to the absorption of lipids. Which products of fat digestion are not usually found in micelles? Explain why.

A triglyceride is comprised of

Describe 3 factors that are used to classify fatty acids and the impact of each factor on human health.

Which of the following types of fat is required to be listed on the Nutrition Facts Panel by Health Canada?

The Role of Nutrition in Our Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Energy Metabolism and Blood Health

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Safety and Technology: Impact on Consumers

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

Nutrition Through the Life Cycle: Childhood to Late Adulthood

alcohol

cancer

cardiovascular Disease

diabetes

dietary Supplements: Necessity or Waste

disordered Eating

disorders Related to Specific Foods

the Fetal Environment: a Lasting Impression

fluid Imbalance

global Nutrition

obesity

osteoporosis

phytochemicals

searching for the Fountain of Youth

vitamins and Minerals: Micronutrients With Macro Powers

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