Deck 3: Fats

Question 1

When the lipoprotein carrying cholesterol in the bloodstream is oxidized, it releases cholesterol to the inner linings or walls of arteries. Which disease is associated with the accumulation of this cholesterol plaque on the artery walls?

A) Type 2 diabetes
B) Obesity
C) Cirrhosis
D) Atherosclerosis

Answer 1

Atherosclerosis

Question 2

Which type of fat structurally contains no double bonds between the carbon atoms in the hydrocarbon chain?

A) Unsaturated fat
B) Polyunsaturated fat
C) Saturated fat
D) Trans fat

Answer 2

Saturated fat

Question 3

When comparing saturated fats, which provides the most beneficial effect on cholesterol levels by decreasing low-density lipoproteins (LDLs) and decreasing the ratio of total cholesterol to high-density lipoproteins (HDLs)?

A) Coconut oil
B) Butter
C) Fat on a steak
D) Corn oil

Answer 3

Coconut oil

Question 4

Which of the following is a good example of a monounsaturated fat?

A) Avocado
B) Palm oil
C) Walnuts
D) Shrimp

Question 5

Which essential fatty acid is rarely found to be deficient as it is typically consumed in abundance in the majority of diets?

A) Alpha-linoleic acid
B) Linoleic acid
C) Eicosapentaenoic acid
D) Docosahexaenoic acid

Question 6

Due to the cardiovascular health-related benefits of essential fatty acid consumption, what does the American Heart Association recommend for omega-6 fatty acid consumption?

A) 1% to 2% of total calories
B) 3% to 4% of total calories
C) 5% to 10% of total calories
D) Up to 15% of total calories

Question 7

Why do manufacturers use hydrogenated and partially hydrogenated fats in their products?

A) They increase shelf life and stability.
B) They improve the taste of a product.
C) They increase the amount of oxidation.
D) They decrease the product's caloric content.

Question 8

Which of the following might be noted on the blood work of a patient who consumes high amounts of trans fats?

A) Elevated high-density lipoprotein levels
B) Elevated triglyceride levels
C) Elevated low-density lipoprotein (LDL) levels
D) Elevated glycogen levels

Question 9

Which of the following food sources may promote removal of cholesterol from cell membranes?

A) Egg yolk
B) Butter
C) Walnuts
D) Tuna

Question 10

In what cells does the body store excess fat that is consumed in the diet?

A) Myofibrils
B) Adipocytes
C) Tenocytes
D) Cellulite

Question 11

Which of the following correctly describes the function of very low-density lipoprotein (VLDL) in the lipid digestion process?

A) VLDL transports triglycerides to cells for energy and to adipose tissue for storage.
B) VLDL cleaves fatty acids from triglycerides, making them more easily absorbed in the small intestine.
C) VLDL breaks down fatty acids to produce energy through a process called beta oxidation.
D) VLDL regulates the passage of lipids through the thoracic duct and into portal circulation.

Question 12

Sam is following an eating plan in which he consumes 2,000 calories per day with his calories distributed using the acceptable macronutrient distribution range (AMDR). Based on this information, how many of Sam's calories each day come from fat?

A) Less than 200 calories
B) 250 to 350 calories
C) 400 to 700 calories
D) 800 calories

Question 13

Which of the following measures is considered a significant risk factor for the development of atherosclerosis?

A) High high-density lipoprotein (HDL) levels
B) Increased blood glucose levels
C) Low omega-3 intake
D) High low-density lipoprotein (LDL) levels

Question 14

Which of the following statements best describes the concept of fat adaptation?

A) Increased consumption of fat over time will allow the body to increase the amount of energy it can produce from each gram of fat consumed.
B) Training the body to rely more heavily on fat as a fuel source will result in glycogen sparing, allowing an athlete to maintain long-distance activities for a longer period of time at a higher intensity.
C) Increased consumption of essential fatty acids will allow the body to shift the ratio of brown fat to white fat, resulting in increased caloric expenditure.
D) Training at higher altitudes will allow an athlete's fat stores to be shifted from white fat to brown fat.

Question 15

Which of the following might be considered a potential drawback to using dietary periodization while training for an endurance event?

A) Reduced muscle glycogen stores from the high-fat/low-carbohydrate diet may result in fatigue that negatively affects performance.
B) Whole-body rates of fat oxidation may be increased, resulting in greater lactic acid production.
C) Glycogen restoration following activity may result in soreness.
D) Fat adaptation may result in greater reliance on glycogen stores.

Question 16

Which of the following are considered to be functions of lipids in the body? Select all that apply.

A) Energy source
B) Protection of vital organs
C) Means for absorption of some vitamins
D) Key component in cell membrane structure
E) Key component of amino acids

Question 17

Which of the following is a health-related benefit associated with the consumption of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) omega-3 fatty acids? Select all that apply.

A) Decreased blood clotting
B) Decreased cholesterol and triglyceride levels
C) Eye and brain development of a fetus in the last trimester
D) Increased high-density lipoprotein levels
E) Cytokine production

Question 18

Which of the following are included in the daily reference intake (DRI) recommended intakes for fats? Select all that apply.

A) Consume the adequate intake (AI) for linoleic acid (omega-3) of 1.6 g for men and 1.1 g for women.
B) Consume less than 10% of calories from saturated fat.
C) Consume less than 300 mg/day of dietary cholesterol.
D) Consume more monosaturated and polyunsaturated fats and less saturated and trans fats.

Question 19

The Mediterranean diet contains significantly more calories from fat than the American Heart Association recommends; however, the Mediterranean diet is associated with decreased risk of heart disease, stroke, several forms of cancer, and possibly Alzheimer's disease. Which of the following are characteristics of the Mediterranean diet? Select all that apply.

A) High red meat intake
B) High fruit and vegetable intake
C) Moderate alcohol intake
D) High intake of refined grains
E) High fatty fish intake

Question 20

Which of the following key points would an allied health professional want to share when discussing nutrition with their clients? Select all that apply.

A) Choose liquid over solid fat whenever possible.
B) Remember when evaluating fats that all fats fall into either polyunsaturated, monounsaturated, or saturated fat categories, which makes choosing foods easier.
C) Consume no more than 10% of daily calories from saturated fats.
D) Calorie balance should be accomplished by eating high-quality foods from a variety of different sources.
E) Refined carbohydrates are an excellent source of high-quality food choices.

Question 21

It is important that each person consume the recommended amount of cholesterol in the diet every day, or else it should be supplemented to avoid symptoms of deficiency.

Question 22

A trans fat is formed when the cis formation of an unsaturated fat is altered by the breaking of the double bonds and adding hydrogen.

Question 23

A food that contains any amount of trans fat must list it on the label.

Question 24

According to the guidelines set by the daily reference intake and acceptable macronutrient distribution range (ADMR), the average American consumes the appropriate amount of fat each day.

Question 25

Research has consistently shown that diets higher in fat are just as good for weight loss and health benefits, if not better in many cases, than a low-fat, high-carbohydrate diet.

Question 26

Consuming fat-free foods, such as crackers, cookies, and breads, is better for overall health than consuming fats such as olive oil and avocado.

Question 27

Why are the hormones leptin and resistin, which are implicated in inflammatory insulin resistance and atherosclerotic processes, produced at higher levels in the obese population?

Question 28

Why does consuming a meal high in fat make you feel fuller than a meal of comparable calories that is low in fat?

Question 29

Identify and briefly describe the two ways in which adipose tissue grows.

Question 30

You are counseling a patient who has a family history of heart disease. Provide the patient with at least three nutrition recommendations that will optimize heart health.

Question 31

Match the following substances produced from cholesterol with the organ in which they are made.

-Vitamin D

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 32

Match the following substances produced from cholesterol with the organ in which they are made.

-Glucocorticoid hormone (cortisol)

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 33

Match the following substances produced from cholesterol with the organ in which they are made.

-Estrogens (estradiol)

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 34

Match the following substances produced from cholesterol with the organ in which they are made.

-Bile acids

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 35

Match the following substances produced from cholesterol with the organ in which they are made.

-Mineralocorticoid hormone (aldosterone)

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 36

Match the following substances produced from cholesterol with the organ in which they are made.

-Androgens (testosterone)

A) Adrenal glands
B) Testes
C) Ovaries
D) Liver
E) Skin

Question 37

Match the following substances used in the fat digestion process with the organ in which they act.

-Lingual lipase

A) Mouth
B) Stomach
C) Small intestine
D) Pancreas
E) Liver

Question 38

Match the following substances used in the fat digestion process with the organ in which they act.

-Gastric lipase

A) Mouth
B) Stomach
C) Small intestine
D) Pancreas
E) Liver

Question 39

Match the following substances used in the fat digestion process with the organ in which they act.

-Pancreatic lipase

A) Mouth
B) Stomach
C) Small intestine
D) Pancreas
E) Liver