Nutrition Concepts and Controversies 13th Edition By Frances Sienkiewicz Sizer - Test Bank
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Nutrition Concepts and Controversies 13th Edition By Frances Sienkiewicz Sizer - Test Bank

Nutrition Concepts and Controversies 13th Edition By Frances Sienkiewicz Sizer - Test Bank   Instant Download - Complete Test Bank With Answers     Sample Questions Are Posted Below   Chapter 5 – The Lipids: Fats, Oils, Phospholipids, and Sterols   Chapter Learning Objectives   5.1      Identify the roles of lipids in both the body …

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Nutrition Concepts and Controversies 13th Edition By Frances Sienkiewicz Sizer – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 5 – The Lipids: Fats, Oils, Phospholipids, and Sterols

 

Chapter Learning Objectives

 

5.1      Identify the roles of lipids in both the body and food, and explain why some amount of fat is necessary in the diet.

5.2      Compare and contrast the chemical makeup and physical properties of saturated fats, polyunsaturated fats, monounsaturated fats, and phospholipids.

5.3      Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body.

5.4      Describe the body’s mechanisms for fat storage and use of body fat, including the role of carbohydrate in fat metabolism.

5.5      Describe the relationships between lipoproteins and disease risks, and explain how various fats and cholesterol in food affect cholesterol in the blood.

5.6      Describe the roles of omega-3 and omega-6 fatty acids in the body, and name important food sources of each.

5.7      Describe the formation and structure of a trans-fatty acid.

5.8      Develop a diet plan that provides enough of the right kinds of fats within calorie limits.

5.9      Identify at least 10 ways to reduce solid fats in an average diet.

5.10    Discuss evidence for the benefits and drawbacks of specific dietary fats in terms of their effects on human health.

 

True/False Items

 

  1. Fatty acids in foods influence the composition of fats in the body.
  2. According to the USDA Food Patterns, most adults should limit protein foods intake to 5-7 oz./day.
  3. Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
  4. Some ground turkey and chicken products in which the skin is ground in are much higher in solid fats than lean beef.
  5. Phospholipids make up most of the lipid present both in the body and in food.
  6. A majority of fat digestion takes place in the stomach.
  7. High blood LDL concentrations warn of an increased risk of heart attack.
  8. The best food source of omega-6 fatty acids is fish and seafood.
  9. Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

 

Controversy 5 True/False Items

 

  1. The Mediterranean-type diet is famous for supporting the health of the heart while including foods high in fat.

 

 

Comprehension-Level Multiple-Choice Items

 

 

  1. A family of organic compounds soluble in organic solvents but not in water is called:
  2. triglycerides.
  3. lipids.
  4. fats.
  5. oils.

 

  1. About 95% of the lipids in foods and in the human body are:
  2. triglycerides.
  3. phospholipids.
  4. sterols.
  5. cholesterol.

 

  1. Cholesterol is the best known of the:
  2. phospholipids.
  3. lipids.
  4. sterols.
  5. triglycerides.

 

  1. All of the following are found mainly in foods that contain fat except:
  2. vitamin A.
  3. vitamin C.
  4. vitamin D.
  5. vitamin K.

 

  1. Which of the following is not a function of fat in the human body?
  2. protects the body from temperature extremes
  3. cushions the internal organs from physical shock
  4. carries the water-soluble nutrients
  5. provides the major material from which cell membranes are made

 

  1. Fatty acids may differ from one another:
  2. in chain length.
  3. in degree of saturation.
  4. in number of calories.
  5. a and b
  6. b and c

 

  1. Triglycerides consist of:
  2. three fatty acids.
  3. trans fatty acids.
  4. glycerol.
  5. a and b
  6. a and c

 

  1. Which one of the following statements about fatty foods is true?
  2. Fatty foods are low in energy density.
  3. Fat in foods contributes to satiety.
  4. People prefer the taste of foods low in fat over those high in fat.
  5. Fat gives foods a tough texture.

 

  1. If the fat in a container is solid at room temperature, what type of fat is it?
  2. polyunsaturated fat
  3. monounsaturated fat
  4. saturated fat
  5. short-chain fatty acids

 

  1. Which of the following statements concerning lecithin is not true?
  2. It plays a key role in the structure of cell membranes.
  3. It is an emulsifier.
  4. It has the ability to lower blood cholesterol.
  5. It has no special ability to promote health.

 

  1. The role of bile in fat digestion is to:
  2. digest fats in the stomach.
  3. emulsify fats in the small intestine.
  4. transport fats through the circulatory system.
  5. split fats into smaller components.

 

  1. DRI recommendations concerning intakes of fats include:
  2. consume up to 35% of calories as fat.
  3. keep saturated fat intake low: less than 10% of calories.
  4. keep daily cholesterol intake at 100 mg.
  5. a and b
  6. b and c

 

  1. The main dietary factor associated with elevated blood cholesterol is:
  2. high cholesterol intake.
  3. high total fat intake.
  4. high saturated and trans fat intakes.
  5. high polyunsaturated fat intake.

 

  1. Which of the following is characteristic of a diet to reduce heart disease risk?
  2. high in saturated fats
  3. low in vegetables and fruits
  4. low in trans fats
  5. low in whole grains and legumes

 

  1. Which of the following is not a desirable blood lipid value?
  2. low total cholesterol
  3. high LDL
  4. high HDL
  5. low blood triglycerides

 

  1. Characteristics of the essential fatty acids include:
  2. they must be supplied by the diet.
  3. they can be made from the substances in the body.
  4. they are polyunsaturated fatty acids.
  5. b and c
  6. a and c

 

  1. A deficiency of fatty acids can cause:
  2. extreme weight loss in adults.
  3. low blood pressure.
  4. diabetes.
  5. abnormal brain development in infants.

 

  1. EPA and DHA are:
  2. not important in nutrition.
  3. essential fatty acids.
  4. found in the oils of fish.
  5. omega-6 fatty acids.

 

  1. The Dietary Guidelines recommend that adults consume _____ ounces of seafood per week.
  2. 8-12
  3. 3-6
  4. 14-21
  5. 5-7

 

  1. The best way to increase consumption of omega-3 fatty acids is to:
  2. increase intake of seed oils.
  3. choose fish as a protein food often.
  4. limit intake of polyunsaturated fats.
  5. take fish oil supplements.

 

  1. To protect yourself from consuming too much _____, you would limit your consumption of swordfish, king mackerel, and shark.
  2. lead
  3. arsenic
  4. iodine
  5. mercury

 

  1. Cooking oils should be stored in tightly covered containers in order to:
  2. prevent them from becoming rancid.
  3. retard the oxidation process.
  4. prevent them from losing fat-soluble vitamins.
  5. a and b
  6. a and c

 

  1. Vegetable oils comprise most of the added fat in the diet because:
  2. fast-food chains use them for frying.
  3. consumers prefer their taste.
  4. food manufacturers add them to processed foods.
  5. a and b
  6. a and c

 

  1. Which of the following is a true statement about spreadable margarines made from polyunsaturated oils?
  2. Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.
  3. The oil becomes harder after the hydrogen is added.
  4. The margarine becomes less saturated than the original oil.
  5. a and b
  6. b and c

 

  1. BHA and BHT are examples of:
  2. hydrogenated fats.
  3. unsaturated fatty acids.
  4. antioxidants.
  5. snack foods.

 

  1. Which of the following statements about trans fatty acids is true?
  2. They are made by the body.
  3. Their amounts are never listed on food labels.
  4. They arise when polyunsaturated oils are hydrogenated.
  5. They occur naturally in foods to a large extent.

 

  1. Foods with hidden fat include:
  2. coconuts.
  3. biscuits.
  4. bananas.
  5. a and b
  6. b and c

 

  1. Which statement is true?
  2. All meats are higher in protein than in fat.
  3. All dairy products are saturated fat sources.
  4. Grain products are solid fat free.
  5. Cream and butter are solid fats.

 

 

 

Application-Level Multiple-Choice Items

 

 

  1. Is it a good idea for an athlete to eliminate all fat from his diet in order to stay lean?
  2. yes, because dietary fat is stored easily in fat cells in and can’t be used for energy
  3. no, because fats provide most of the energy to fuel the work of our muscles
  4. yes, because fat is stored under the skin and causes our bodies to overheat
  5. no, because excess fat is converted to glycogen and stored in the muscles

 

  1. You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?
  2. Foods containing fat are much bulkier and heavier than low-fat foods.
  3. Fat in foods will create a strong odor that may reduce your appetite.
  4. When fat is eaten with phytochemicals it will block their absorption.
  5. Fat in your meal will contribute to satiety, the feeling of fullness after a meal.

 

  1. Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat?
  2. 44%
  3. 50%
  4. 67%
  5. 72%

 

  1. A long-distance hiker is trying to choose the most energy-dense 250-calorie snack for her hike. Which should she take?
  2. granola bar, roasted peanuts, dried apricots
  3. baby carrots, yogurt, apple, wheat crackers
  4. juice box, pretzels, banana, 2 oz. string cheese
  5. bagel, fresh grapes, sports drink

 

  1. The major storage form of fats in our body is:
  2. triglycerides, which are made up of fatty acids and glycerol.
  3. fatty acids, which are made up of trans fats and bile.
  4. cholesterol, which is stored in the blood.
  5. lecithin, which is stored in the liver.

 

  1. What does the term point of unsaturation mean?
  2. the area on a fatty acid chain where the carbon bond is holding a hydrogen
  3. the area on a fatty acid chain where a nitrogen is attached
  4. the area on a fatty acid chain where a hydrogen is missing from the bond
  5. the area on the fatty acid chain where there is a zig-zag formation.

 

  1. How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?
  2. all plant oils are unsaturated because they are liquid at room temperature
  3. solid fats that melt at a high temperature are unsaturated
  4. oils that remain a clear color in the refrigerator are unsaturated
  5. beef fat is considered unsaturated because cattle eat only plant foods

 

  1. To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____.
  2. canola oil, butter
  3. safflower oil, olive oil
  4. stick margarine, canola oil
  5. butter, olive oil

 

  1. Which of the following fats is the most saturated?
  2. safflower oil
  3. peanut oil
  4. olive oil
  5. coconut oil

 

  1. All of the following statements concerning cholesterol are true except:
  2. it is a part of every cell.
  3. it is an essential nutrient.
  4. it is a component of bile.
  5. it can be made by the body.

 

  1. Cholesterol is important in nutrition because:
  2. your body is not able to produce it and it is thus an essential nutrient.
  3. it is necessary for the production of the emulsifier bile by the liver.
  4. it is found in most foods we consume, though its main source is plants.
  5. it can contribute to weight loss when too much is eaten.

 

  1. Which of the following mechanisms is important for the digestion of fat in foods?
  2. In the mouth, chewing and enzyme action dissolve the fat in saliva.
  3. Lecithin in the stomach emulsifies the fat and begins its digestion.
  4. Bile in the small intestine emulsifies the fat for enzyme action.
  5. If the gallbladder is removed, the body is not able to digest fat.

 

  1. Which of the following statements best describes individuals who have had their gallbladder removed?
  2. The liver stops producing bile.
  3. They cannot digest food.
  4. Bile is released directly into the small intestine.
  5. Bile is not delivered into the small intestine.

 

  1. As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place?
  2. Short-chain fatty acids pass directly through the blood to individual body cells.
  3. Large-chain fatty acids are formed into lipoproteins for transport in the blood.
  4. Fatty acids are transported through the blood as a separate top layer.
  5. Only a small percentage of fats are absorbed through the intestinal lining.

 

  1. Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:
  2. retrieving fatty acids that have been stored in the liver.
  3. transporting cholesterol to the muscles to be broken down for energy.
  4. dismantling stored fat in fat cells and releasing components into blood.
  5. converting glucose into fat as a more efficient method of producing energy.

 

  1. Which of the following supports the statement that “you can get fatter on fat calories than on the same number of carbohydrate calories”?
  2. To be stored as fat, glucose must undergo many chemical conversions in the body and each requires energy.
  3. Compared to glucose, fat can be stored with fewer chemical conversions in the body.
  4. The body spends less energy assimilating carbohydrate than assimilating fat.
  5. a and c
  6. a and b

 

  1. Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within recommendations for heart health?
  2. yes, because the energy from saturated fat is within the recommended percentage range
  3. no, because the energy from saturated fat is higher than the recommended percentage
  4. yes, because trans fat intake is within the recommended range
  5. no, because the energy from trans fat is lower than the recommended percentage

 

  1. The lipoproteins LDL and HDL are thought to influence heart disease risk because:
  2. LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
  3. HDL are affected by the amount of cholesterol we eat in our diet.
  4. LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
  5. HDL play an important role in scavenging cholesterol from the tissues for disposal.

 

  1. Which of the following would be the best dietary advice for someone who needs to lower her blood cholesterol levels?
  2. Dietary changes will not help if you have a genetic tendency toward high blood cholesterol.
  3. You need to drastically limit the amount of cholesterol-containing foods in your diet.
  4. Reduce the saturated and trans fats in your diet to lower LDL levels in the blood.
  5. Increase HDL levels in your blood by eating more grains, fruits, and vegetables.

 

  1. A 26-year-old male works in a high-stress sales position. He has a family history of premature heart disease and he is physically inactive. How many risk factors for CVD does he have?
  2. 1
  3. 2
  4. 3
  5. 4

 

  1. It is not recommended that healthy people strictly limit their dietary cholesterol because:
  2. cholesterol is so widespread in all foods that this would result in a monotonous diet.
  3. cholesterol-containing foods have a minimal effect on blood cholesterol in most people.
  4. cholesterol-containing foods are nutritious and should not be eliminated from the diet.
  5. a and b
  6. b and c

 

  1. When attempting to increase intake of the essential fatty acids it would be best to adjust your diet to:
  2. eat more omega-6 fatty acids because they are more abundant in foods than omega-3 fatty acids.
  3. increase intake of fish containing EPA and DHA because of heart health benefits.
  4. consume foods that help the body to make linoleic and linolenic acid.
  5. include a fish oil supplement to make up for the deficiency in omega-3 fatty acids in your diet.

 

  1. Ocean fish has been suggested to provide health benefits if eaten on a regular basis. What would be your recommendation for whether or not to eat fish?
  2. Fatty fish has been shown in studies to be beneficial in reducing blood clotting.
  3. DHA in fish is harmful to eye development in the fetus if eaten during pregnancy.
  4. Eating fried fish will provide the greatest benefit from the omega-3 fats it contains.
  5. People with existing heart disease should never eat fish because of the danger of mercury contamination.

 

  1. Research on the benefits of fatty acids and their components has shown that:
  2. DHA may delay the loss of brain functions in aging.
  3. omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer.
  4. supplements of fish oil have improved depression.
  5. seafood-consuming populations have a lower rate of death from heart disease.

 

  1. A woman who is pregnant is concerned about eating fish because of its potential contamination with mercury. What would you tell her?
  2. She can select fish species that provide EPA and DHA but are low in mercury such as salmon or European sea bass.
  3. She can substitute foods with high omega-6 fatty acid content because it can be converted to omega-3 fatty acids.
  4. She needs to increase her intake of omega-6 fatty acids to provide protection from heart disease.
  5. Margarines and vegetable oils are excellent sources of omega-3 fatty acids and can be used instead of fish.

 

  1. If you are considering using fish oil supplements for heart health, you need to consider that:
  2. fish oil supplements are an excellent way to provide the essential fatty acids you need without the danger of contamination.
  3. most coldwater fish do not have adequate levels of omega-3 fatty acids to protect the heart.
  4. fish oil supplements are an excellent source of vitamins A and D to meet RDA levels.
  5. fish oil supplements contain high levels of omega-3 fatty acids, which may suppress immune function.

 

  1. When you are selecting the type of fish to eat, which of the following should you consider?
  2. Farm-raised fish are protected from contaminants so they are much safer to eat.
  3. The species of fish chosen for grilled, baked, or broiled dishes contain higher levels of EPA and DHA.
  4. Consumption of any amount of fish that might contain mercury should be avoided.
  5. Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.

 

  1. Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
  2. hydrogenated vegetable oil
  3. liquid corn oil
  4. shortening
  5. a and b
  6. a and c

 

  1. What is the most accurate statement to make about the process of hydrogenation of liquid vegetable oils?
  2. Hydrogenation makes the oils more healthy because of the addition of hydrogen to keep them liquid in food products.
  3. Oils that have been hydrogenated are more resistant to oxidation that will spoil them and make them rancid.
  4. Hydrogenation will increase the activity of vitamins found in the oils.
  5. Eating hydrogenated oils has the same health benefits as eating liquid vegetable oils.

 

  1. You see BHA in the ingredient list on a food product label. This is an example of:
  2. an additive.
  3. an emulsifier.
  4. an antioxidant.
  5. a and b
  6. a and c

 

  1. Current recommendations for heart health are to reduce intake of trans fats in the diet. How would this be best accomplished?
  2. Select foods containing manufactured rather than naturally occurring trans fats.
  3. Read labels to select foods that say “trans-fat free” because all are healthier food selections.
  4. Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list.
  5. Use fat replacers such as olestra, which provide the same nutrient content as regular fats without being saturated.

 

  1. For good health, it is best to:
  2. both choose foods high in unsaturated oils and omit foods high in solid fats.
  3. reduce the amount of visible fats in your diet because they are the majority of solid fats you eat.
  4. increase intakes of grain-based foods and reduce intakes of all milk products.
  5. select fat-free versions of high-fat foods because they are lower in calories.

 

  1. All of the following provide about 5 grams of fat each except:
  2. 1 cup sour cream.
  3. 1 teaspoon oil.
  4. 1 tablespoon salad dressing.
  5. 1 1/2 teaspoons margarine.

 

  1. A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat contribution of his meal?
  2. The meal does not have much visible fat content so it is low in fat.
  3. The calorie content of this meal is high because of the invisible fat in the foods.
  4. Trimming the pork cutlet has removed the fat from the meat.
  5. This meal provides very large amounts of essential fatty acids.

 

  1. You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of the following would you recommend as a coffee whitener?
  2. cream
  3. non-dairy creamer
  4. skim milk
  5. half and half

 

  1. A good way for Jason to lower his LDL would be to:
  2. use olive oil in the place of butter.
  3. use vegetable shortening in the place of lard.
  4. use peanut oil in the place of vegetable shortening.
  5. a and b
  6. a and c

 

  1. An effective way to modify a casserole recipe in order to make it more heart healthy is to:
  2. use a biscuit dough instead of a bread crumb topping.
  3. replace half of the meat with kidney beans.
  4. omit the olive oil.
  5. substitute cream of celery soup for the cream of mushroom.

 

Use the canola oil label to answer questions 66-70.

 

Pure Canola Oil
Nutrition  Facts
Serving Size 1 tbsp (15mL)
Servings Per Container about 95
Amount Per Serving
Calories 120 Calories from Fat 120
  % Daily Value*
Total Fat 14g 22%
     Saturated Fat 1g 5%
     Trans Fat 0g  
     Polyunsaturated Fat 4g  
     Monounsaturated Fat 9g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Protein 0g  
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium, and iron.

 

  1. The statement “100% Natural” appears on the front of the canola bottle. This indicates that:
  2. the oil is guaranteed to be a wholesome food.
  3. the oil is an organic food.
  4. the oil is made from basic food products.
  5. the oil contains no pesticides.

 

  1. What percentage of calories provided by this oil come from fat?
  2. 0
  3. 5
  4. 22
  5. 100

 

  1. Which type of fat is the most abundant in this product?
  2. saturated fat
  3. monounsaturated fat
  4. polyunsaturated fat
  5. trans fat

 

  1. If you wish to promote heart health, what should your intake of this oil be?
  2. You should avoid it because it contains saturated fat.
  3. You can have unlimited amounts because it contains no trans fats.
  4. It can be consumed in moderate amounts because it is high in monounsaturated fats.
  5. It should be limited because it is not a good source of omega-3 fatty acids.

 

  1. The main nutrient contribution of this oil to your diet is:
  2. linolenic acid.
  3. vitamin A.
  4. cholesterol.
  5. saturated fat.

 

 

 

Controversy 5 Multiple-Choice Items

 

 

  1. All of the following problems are associated with low-fat diets except:
  2. they are difficult to maintain over time.
  3. they are not necessarily low-calorie diets.
  4. they may exclude nutritious foods.
  5. they result in nutrient deficiencies.

 

  1. The current advice on following a diet to prevent heart disease is to:
  2. reduce the total fat content to 20% so as to result in a reduction of total calorie intake.
  3. switch to butter on your foods because margarine is higher in trans fats.
  4. substitute polyunsaturated fats for solid fats.
  5. use the Mediterranean diet recommendations because it is a low-fat diet.

 

  1. Overall, the traditional diets of the Mediterranean people are:
  2. low in saturated fat.
  3. high in animal protein.
  4. high in complex carbohydrates and fiber.
  5. a and b
  6. a and c

 

  1. Key heart-healthy foods in the Mediterranean diet include all of the following except:
  2. nuts.
  3. fish.
  4. margarine.
  5. olive oil.

 

  1. Nutrient characteristics of nuts that may lower heart disease risk include:
  2. they are high in dietary fiber.
  3. they contain vitamin E, an antioxidant.
  4. they are low in total fat.
  5. a and b
  6. a and c

 

  1. Susanne wants to change her diet to a more heart-healthy pattern. She should:
  2. eat her bean burrito with avocado instead of sour cream.
  3. add a snack of almonds to her usual diet.
  4. include olive oil in her meatloaf recipe.
  5. eat cheese snack crackers instead of chips.

 

  1. Scientists have observed that people who regularly eat high-fat nuts tend to:
  2. be leaner than others.
  3. have more body fat than others.
  4. exceed their calorie needs.
  5. eat too much total fat.

 

  1. _____ appear at the tip (top) of the Mediterranean Diet Pyramid to show that intakes of these foods should be limited.
  2. Plant oils
  3. Yogurt and cheese
  4. Shrimp and shellfish
  5. Meats and sweets

 

  1. All of the following foods are major contributors of healthful fatty acids except:
  2. olives, which are high in monounsaturated fats.
  3. nondairy creamer, which is high in trans fats.
  4. mayonnaise, which is high in omega-6 fatty acids.
  5. flaxseed, which is high in omega-3 fatty acids.

 

  1. The benefits of the Mediterranean diet are a result of:
  2. the elimination of all red meats from the diet.
  3. the use of only olive oil as the preferred fat in the diet.
  4. a combination of vegetables, fruits, legumes, whole grains, and seafoods.
  5. the addition of larger portions of chicken and fish.

 

 

 

Matching Items

 

Match the fat-related terms on the right to their appropriate definitions on the left.

 

1.     a lipid that is solid at room temperature a.             cholesterol

b.             phospholipid

c.             sterol

d.             fat

e.             triglyceride

f.             lecithin

g.             oil
2.     one of the three main classes of dietary lipids; chief form of fat in foods
3.     a phospholipid that is a major constituent of cell membranes
4.     one of the sterols manufactured in the body
5.     one of the three main classes of lipids, with a structure similar to cholesterol
6.     one of the three main classes of lipids, with a structure similar to a triglyceride
7.     a lipid that is liquid at room temperature

 

 

Essay Items

 

  1. Describe the functions of fats in the body.
  2. Define the term emulsification and describe how the process of emulsification is used by food processors.
  3. Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.
  4. Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
  5. Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids and discuss the advantages and disadvantages of this process.
  6. What are trans fatty acids and what is their role in the promotion of heart disease?
  7. Compare and contrast the Mediterranean diet pattern and the USDA Food Patterns recommendations.

 

 

Answer Key                         (ANS = answer, REF = page reference, DIF = difficulty, OBJ = learning objective)

 

True/False Items

  1. ANS: T REF: 161                       DIF: Comprehension-level                OBJ: 5.2
  2. ANS: T REF: 182                       DIF: Comprehension-level                OBJ: 5.8
  3. ANS: T REF: 182                       DIF: Comprehension-level                OBJ: 5.8
  4. ANS: T REF: 182-183              DIF: Comprehension-level                OBJ: 5.8
  5. ANS: F REF: 157|160               DIF: Comprehension-level                OBJ: 5.1|5.2
  6. ANS: F REF: 164                       DIF: Comprehension-level                OBJ: 5.3
  7. ANS: T REF: 171                       DIF: Comprehension-level                OBJ: 5.5
  8. ANS: F REF: 174|176               DIF: Comprehension-level                OBJ: 5.6
  9. ANS: T REF: 180                       DIF: Comprehension-level                OBJ: 5.7
  10. ANS: T REF: 191                       DIF: Comprehension-level                OBJ: 5.10

 

Multiple-Choice Items

  1. ANS: b REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  2. ANS: a REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  3. ANS: c REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  4. ANS: b REF: 159                       DIF: Comprehension-level                OBJ: 5.1
  5. ANS: c REF: 158|159               DIF: Comprehension-level                OBJ: 5.1
  6. ANS: d REF: 160                       DIF: Comprehension-level                OBJ: 5.2
  7. ANS: e REF: 160                       DIF: Comprehension-level                OBJ: 5.2
  8. ANS: b REF: 159-160              DIF: Comprehension-level                OBJ: 5.1
  9. ANS: c REF: 162                       DIF: Comprehension-level                OBJ: 5.2
  10. ANS: c REF: 163                       DIF: Comprehension-level                OBJ: 5.2
  11. ANS: b REF: 164                       DIF: Comprehension-level                OBJ: 5.3
  12. ANS: d REF: 168                       DIF: Comprehension-level                OBJ: 5.5
  13. ANS: c REF: 168|171               DIF: Comprehension-level                OBJ: 5.5
  14. ANS: c REF: 171                       DIF: Comprehension-level                OBJ: 5.5
  15. ANS: b REF: 171                       DIF: Comprehension-level                OBJ: 5.5
  16. ANS: e REF: 174                       DIF: Comprehension-level                OBJ: 5.6
  17. ANS: d REF: 174|175               DIF: Comprehension-level                OBJ: 5.6
  18. ANS: c REF: 175                       DIF: Comprehension-level                OBJ: 5.6
  19. ANS: a REF: 175                       DIF: Comprehension-level                OBJ: 5.6
  20. ANS: b REF: 175-176              DIF: Comprehension-level                OBJ: 5.6
  21. ANS: d REF: 176|178               DIF: Comprehension-level                OBJ: 5.6
  22. ANS: d REF: 179                       DIF: Comprehension-level                OBJ: 5.7
  23. ANS: e REF: 178                       DIF: Comprehension-level                OBJ: 5.7
  24. ANS: d REF: 179                       DIF: Comprehension-level                OBJ: 5.7
  25. ANS: c REF: 180                       DIF: Comprehension-level                OBJ: 5.7
  26. ANS: c REF: 180                       DIF: Comprehension-level                OBJ: 5.7
  27. ANS: d REF: 181                       DIF: Comprehension-level                OBJ: 5.8
  28. ANS: d REF: 180-184              DIF: Comprehension-level                OBJ: 5.8
  29. ANS: b REF: 157-159              DIF: Application-level                        OBJ: 5.1
  30. ANS: d REF: 159-160              DIF: Application-level                        OBJ: 5.1
  31. ANS: b REF: 159                       DIF: Application-level                        OBJ: 5.1
  32. ANS: a REF: 160                       DIF: Application-level                        OBJ: 5.1
  33. ANS: a REF: 157|160-161      DIF: Application-level                        OBJ: 5.1|5.2
  34. ANS: c REF: 161                       DIF: Application-level                        OBJ: 5.2
  35. ANS: c REF: 162                       DIF: Application-level                        OBJ: 5.2
  36. ANS: a REF: 162                       DIF: Application-level                        OBJ: 5.2
  37. ANS: d REF: 162|163               DIF: Application-level                        OBJ: 5.2
  38. ANS: b REF: 164                       DIF: Application-level                        OBJ: 5.2
  39. ANS: b REF: 164|171               DIF: Application-level                        OBJ: 5.2|5.5
  40. ANS: c REF: 164                       DIF: Application-level                        OBJ: 5.3
  41. ANS: c REF: 164                       DIF: Application-level                        OBJ: 5.3
  42. ANS: b REF: 165-166              DIF: Application-level                        OBJ: 5.3
  43. ANS: c REF: 167                       DIF: Application-level                        OBJ: 5.4
  44. ANS: e REF: 167                       DIF: Application-level                        OBJ: 5.4
  45. ANS: b REF: 168                       DIF: Application-level                        OBJ: 5.5
  46. ANS: d REF: 170-171              DIF: Application-level                        OBJ: 5.5
  47. ANS: c REF: 171-172              DIF: Application-level                        OBJ: 5.5
  48. ANS: c REF: 171                       DIF: Application-level                        OBJ: 5.5
  49. ANS: e REF: 171-172              DIF: Application-level                        OBJ: 5.5
  50. ANS: b REF: 174-176              DIF: Application-level                        OBJ: 5.6
  51. ANS: a REF: 175|177               DIF: Application-level                        OBJ: 5.6
  52. ANS: d REF: 174-176              DIF: Application-level                        OBJ: 5.6
  53. ANS: a REF: 175-177|178      DIF: Application-level                        OBJ: 5.6
  54. ANS: d REF: 175-176              DIF: Application-level                        OBJ: 5.6
  55. ANS: b REF: 177                       DIF: Application-level                        OBJ: 5.6
  56. ANS: e REF: 178-180              DIF: Application-level                        OBJ: 5.7
  57. ANS: b REF: 179-180              DIF: Application-level                        OBJ: 5.7
  58. ANS: e REF: 180                       DIF: Application-level                        OBJ: 5.7
  59. ANS: c REF: 180-181              DIF: Application-level                        OBJ: 5.7
  60. ANS: a REF: 181|183-184      DIF: Application-level                        OBJ: 5.8
  61. ANS: a REF: 181                       DIF: Application-level                        OBJ: 5.8
  62. ANS: b REF: 181-184              DIF: Application-level                        OBJ: 5.8
  63. ANS: c REF: 183|195               DIF: Application-level                        OBJ: 5.8|5.10
  64. ANS: e REF: 172|185               DIF: Application-level                        OBJ: 5.5|5.9
  65. ANS: b REF: 186                       DIF: Application-level                        OBJ: 5.9
  66. ANS: c REF: 185                       DIF: Application-level                        OBJ: 5.9
  67. ANS: d REF: 157|159               DIF: Application-level                        OBJ: 5.1
  68. ANS: b REF: 162                       DIF: Application-level                        OBJ: 5.2
  69. ANS: c REF: 168-169              DIF: Application-level                        OBJ: 5.5
  70. ANS: a REF: 174|176               DIF: Application-level                        OBJ: 5.6
  71. ANS: d REF: 191                       DIF: Comprehension-level                OBJ: 5.10
  72. ANS: c REF: 192                       DIF: Comprehension-level                OBJ: 5.10
  73. ANS: e REF: 192-193              DIF: Comprehension-level                OBJ: 5.10
  74. ANS: c REF: 192                       DIF: Comprehension-level                OBJ: 5.10
  75. ANS: d REF: 193-194              DIF: Comprehension-level                OBJ: 5.10
  76. ANS: a REF: 195                       DIF: Comprehension-level                OBJ: 5.10
  77. ANS: a REF: 193-194              DIF: Application-level                        OBJ: 5.10
  78. ANS: d REF: 193                       DIF: Comprehension-level                OBJ: 5.10
  79. ANS: b REF: 195                       DIF: Comprehension-level                OBJ: 5.10
  80. ANS: c REF: 195                       DIF: Comprehension-level                OBJ: 5.10

 

Matching Items

  1. ANS: d REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  2. ANS: e REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  3. ANS: f REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  4. ANS: a REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  5. ANS: c REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  6. ANS: b REF: 157                       DIF: Comprehension-level                OBJ: 5.1
  7. ANS: g REF: 157                       DIF: Comprehension-level                OBJ: 5.1

 

Essay Items

  1. REF: 157-160 DIF: Comprehension-level                OBJ: 5.1
  2. REF: 163 DIF: Comprehension-level                OBJ: 5.2
  3. REF: 170-171 DIF: Comprehension-level                OBJ: 5.5
  4. REF: 176 DIF: Comprehension-level                OBJ: 5.6
  5. REF: 178-180 DIF: Comprehension-level                OBJ: 5.7
  6. REF: 179-181 DIF: Comprehension-level                OBJ: 5.7
  7. REF: 192-193|195 DIF: Comprehension-level                OBJ: 5.10

 

 

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