Chapter 3: Fats

Chapter 3: Fats

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

Ans: 3

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1.	Complete is not a term used when referring to all types of fat.
2.	Essential is not a term used when referring to all types of fat. Essential nutrients are those that are required by the body that must be consumed because the body cannot manufacture them.
3.	The descriptive name for all fats is lipids and includes true fats and oils as well as related fat compounds such as lipoids and sterols.
4.	Saturated is a term that refers to one type of fat, that is the type that is filled with as many hydrogen atoms as the carbon atoms can bond with and has no double bonds between the carbons.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

Ans: 4

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1.	One gram of fat yields 9 kilocalories.
2.	One gram of fat yields 9 kilocalories
3.	One gram of fat yields 9 kilocalories
4.	Each gram of fat contains 9 kilocalories.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

Ans: 1

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1.	Fats are not involved in building scar tissue.
2.	Fats lubricate body tissues.
3.	Fatty tissue cushions and protects vital organs.
4.	Fats supply fuel to most tissues and serves as the body’s main fuel or energy reserve.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension

Ans: 3

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1.	Lean meat contains 1 to 3 grams of fat. Ground beef, pork chops, and mozzarella cheese contain 5 grams of fat.
2.	Lean meat contains 1 to 3 grams of fat. Corned beef contains 5 grams of fat. Spare ribs and Swiss cheese contain 8 grams of fat.
3.	Round steak, pork tenderloin, and cottage cheese are considered lean meats because each contains 3 grams of fat.
4.	Lean meat contains 1 to 3 grams of fat. Dark meat chicken and eggs contain 5 grams of fat. Bologna contains 8 grams of fat.

KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application

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