Deck 4: Fat

Question 1

Fats are generally:

A) liquid at room temperature and from animal sources
B) solid at room temperature and from animal sources
C) liquid at room temperature and from plant sources
D) solid at room temperature and from plant sources

Answer 1

B

Question 2

Oils are generally:

A) liquid at room temperature and from animal sources
B) solid at room temperature and from animal sources
C) liquid at room temperature and from plant sources
D) solid at room temperature and from plant sources

Answer 2

C

Question 3

In foods, fat enhances:

A) taste
B) aroma
C) tenderness
D) all of the above

Answer 3

D

Question 4

Which of the following proteins is lowest in fat?

A) beef tenderloin roast
B) chicken breast with skin
C) flounder
D) bacon

Question 5

Which cut of beef is considered lower in fat?

A) top round
B) 90/10 ground beef
C) flank steak
D) all of the above

Question 6

Which dairy food has the lowest fat and saturated fat content?

A) butter
B) cheddar cheese
C) yogurt made from 1% milk
D) sour cream

Question 7

Which of the following food groups generally contain little fat?

A) fruits and vegetables
B) meats and poultry
C) dairy
D) fats and oils

Question 8

Most of the lipids in foods and also in the body are in the form of:

A) fatty acids
B) amino acids
C) triglycerides
D) cholesterol

Question 9

Each triglyeride contains three:

A) amino acids
B) fatty acids
C) glucose
D) sucrose

Question 10

The process of hydrogenating oils to solid fats creates:

A) polyunsaturated fat
B) monounsaturated fat
C) trans fat
D) cholesterol

Question 11

Polyunsaturated fats are found in large amounts in:

A) soybean oil
B) corn oil
C) olive oil
D) a and b only

Question 12

Monounsaturated fats are found in large amounts in:

A) shortening
B) soybean oil
C) olive oil
D) tub margarine

Question 13

The biggest sources of saturated fat in the American diet are:

A) cheese and pizza
B) beef and pork
C) fat and eggs used in desserts
D) whole milk
E) all of the above

Question 14

Margarine is usually made from:

A) animal fat
B) vegetable oil
C) vegetable shortening
D) lard

Question 15

Which of the following foods does NOT contain trans fats?

A) ready-made frosting
B) canned peaches
C) cookies
D) pie crust

Question 16

Which of the following is the main source of trans fats in the American diet?

A) hydrogenated oils
B) partially hydrogenated oils
C) corn oil
D) coconut oil

Question 17

The fat in nuts is mostly:

A) saturated
B) unsaturated
C) trans fats
D) partially hydrogenated

Question 18

Alpha-linolenic acid is found in:

A) canola oil
B) walnuts
C) ground flaxseed
D) all of the above

Question 19

Canola oil is a good source of:

A) linoleic acid
B) alpha-linolenic acid
C) saturated fat
D) DHA

Question 20

Which is a function of the essential amino acids?

A) improve fertility
B) reduce risk of diabetes
C) growth and development
D) decrease LDL

Question 21

The best sources of the omega-3 fatty acids DHA and EPA are:

A) vegetable oils
B) soy foods
C) fatty fish
D) all of the above

Question 22

Which of the following is a fatty fish?

A) cod
B) tuna
C) haddock
D) flounder

Question 23

Omega-3 fatty acids are most important for the health of your:

A) heart
B) liver
C) lungs
D) muscles

Question 24

How much fish should you eat each week?

A) 4 ounces
B) 8 ounces
C) 12 ounces
D) 15 ounces

Question 25

Pregnant women, nursing mothers, and young children should take special precautions to avoid fish containing high levels of _________________.

A) protein
B) mercury
C) hormones
D) E. coli

Question 26

Which seafood is high in mercury?

A) salmon
B) light canned tuna
C) shrimp
D) shark

Question 27

An essential fatty acid is one that:

A) must be present in the diet
B) the body can make enough for itself
C) comes from an animal source
D) come from a plant source

Question 28

Cholesterol is in:

A) peanut butter
B) jelly
C) cheese
D) bread

Question 29

Too much cholesterol in the blood is due mainly to eating too much:

A) cholesterol
B) saturated fat
C) monounsaturated fat
D) polyunsaturated fat

Question 30

Cholesterol has vital functions in the body such as:

A) part of every cell in the body
B) starting material for some hormones
C) forming cell membranes
D) making bile
E) all of the above

Question 31

About ____ percent of your fat stores are located under the skin where it helps keep you warm and provides a cushion around vital organs.

A) 30
B) 50
C) 70
D) 90

Question 32

Which is NOT a function of lipids?

A) provide energy
B) part of cell membranes
C) transport the fat-soluble vitamins
D) vital to making enzymes

Question 33

Which type of cell in your body stores fat?

A) liver
B) muscle
C) adipose
D) bone

Question 34

Once fats reach the small intestine, the gallbladder is stimulated to release ________ into the intestine to emulsify fat.

A) lecithin
B) bile
C) gastric lipase
D) lymph

Question 35

Lipoproteins:

A) transports mostly triglycerides from the intestine through the lymph system to the blood
B) transports much of the cholesterol found in the blood
C) contain fat and protein
D) all of the above

Question 36

Which of the following fat(s) are the main contributors to high blood cholesterol levels?

A) saturated fat
B) monounsaturated fat
C) trans fat
D) a and c

Question 37

In the body, trans fatty acids behave like ________________ and raise blood cholesterol levels.

A) saturated fat
B) monounsaturated fat
C) polyunsaturated fat
D) sugar

Question 38

High LDL cholesterol increases your risk of:

A) diabetes
B) osteoporosis
C) heart attack
D) all of the above

Question 39

Fat intake is recommended for adults to be:

A) 10 to 20 percent of kcalories
B) 20 to 25 percent of kcalories
C) 20 to 35 percent of kcalories
D) 40 percent of kcalories

Question 40

How much trans fats should you eat?

A) 10 percent of total kcalories
B) 30 percent of total kcalories
C) 0 grams
D) There are no recommendations for trans fats.

Question 41

About ____ percent or less of your kcalories can come from saturated fat.

A) 10
B) 15
C) 20
D) 25

Question 42

Which of the following are risk factors for heart disease?

A) high LDL levels
B) obesity
C) high blood pressure
D) lack of exercise
E) all of the above

Question 43

Replace protein foods that are higher in saturated fats with choices that:

A) are 60 percent fat-free
B) are rich in solid fats
C) are sources of oils
D) contain some trans fats

Question 44

A good alternative to mayonnaise and sour cream in dressings is:

A) ricotta cheese
B) pureed bananas
C) low-fat plain yogurt
D) whipped egg whites

Question 45

Much of the fat in meat, milk, cheese and fried foods is invisible.

Question 46

Each fat you eat contains a mix of saturated, monounsaturated, and polyunsaturated fatty acids, but one type of fatty acid usually dominates.

Question 47

Besides the cholesterol in foods, your body makes cholesterol.

Question 48

It's more important to limit the amount of fat you eat than to pay attention to what type of fat you eat.

Question 49

Being at a healthy weight and exercising regularly helps prevent heart disease.

Question 50

Add cheese at the most critical part of the preparation, usually just before service, so the richness of the cheese is the first flavor and aroma that reaches the customer.

Question 51

What kinds of foods are saturated and trans fat found in? Are there any significant health effect(s) for each type of fat? Also, name four foods containing monounsaturated or polyunsaturated fat.

Question 52

List two functions of cholesterol.

Question 53

List three functions of lipids in the body and three functions of lipids in food.

Question 54

Describe how lipids are digested, absorbed, and transported within the body.

Question 55

Why is it preferable in terms of fat to bake your own baked goods?

Question 56

Describe four substitutions you can make to decrease saturated fat intake and increase intake of monounsaturated and polyunsaturated fats.