Chapter 3: Fats

Chapter 3: Fats

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. The functions of fat in the body include

a.	enzyme production, insulation of long bones, and bone structure.
b.	formation of bone structure and energy for daily activities.
c.	flavoring low fat foods, supplying fatty acids, and lubrication for vital organs.
d.	insulation of vital organs, temperature regulation, and cell membrane structure.

 

 

ANS:  D

In the body, fat around vital organs and under the skin provides insulation and helps regulate body temperature; fat is also a component of cell membrane structure.

 

DIF:    Cognitive Level: Knowledge            REF:   36                  TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation

 

2. The number of kilocalories from fat in a meal that contains 35 g fat is

a.	35.
b.	140.
c.	315.
d.	350.

 

 

ANS:  C

Fat contains 9 kcal/g, so 35 g ´ 9 kcal/g = 315 kcal.

 

DIF:    Cognitive Level: Application           REF:   36

TOP:   Nursing Process: Assessment

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation

 

3. The recommended total calories provided by fat in an 1800 calorie diet would be

a.	180-270 calories.
b.	360-630 calories.
c.	540-630 calories.
d.	540-720 calories.

 

 

ANS:  B

It is recommended that no more than 20% to 35% of total calories come from fat. In an 1800 calorie diet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories.

 

DIF:    Cognitive Level: Application           REF:   42-43

TOP:   Nursing Process: Implementation

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation

 

4. An element not found in triglycerides is

a.	carbon.
b.	hydrogen.
c.	nitrogen.
d.	oxygen.

 

 

ANS:  C

Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein molecule.

 

DIF:    Cognitive Level: Knowledge            REF:   31                  TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation

 

5. Triglycerides are composed of

a.	glycerol and amino acids.
b.	trans—fatty acids.
c.	hydrogenated fatty acids.
d.	glycerol and fatty acids.

 

 

ANS:  D

A triglyceride is composed of three fatty acids attached to a glycerol base.

 

DIF:    Cognitive Level: Knowledge            REF:   31                  TOP:   Nursing Process: Planning

MSC:   NCLEX: Physiological Integrity: Physiological Adaptation