Nutrition Ecology and Behavior 8Th Edition By Pete Anderson - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below Chapter 05 Lipids Answer Key Multiple Choice Questions 1. A(n) _____ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, …
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Nutrition Ecology and Behavior 8Th Edition By Pete Anderson – Test Bank
Instant Download – Complete Test Bank With Answers
Sample Questions Are Posted Below
Chapter 05 Lipids Answer Key
Multiple Choice Questions
| 1. | A(n) _____ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.
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| Blooms Level: 1. Remember Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 2. | A(n) _____ is made up of a glycerol backbone attached to three fatty acids.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Triglycerides |
| 3. | Olive and canola oils contain a high percentage of _____ fatty acids.
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 4. | A(n) ______ fatty acid is an essential, polyunsaturated fatty acid that has a double bond at the third carbon from the methyl end.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 5. | Most lipids are transported in the blood as part of a structure called a(n)
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 6. | _____ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein; their role is to transport fat that has been absorbed from the GI tract.
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| Blooms Level: 1. Remember Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 7. | During rest and light activities, ______ are the main fuel for muscles.
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| Blooms Level: 2. Understand Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Fatty acids |
| 8. | The process of _______ removes double bonds from fatty acids, giving the fat a more solid consistency.
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Fatty acids |
| 9. | When chyme is in the small intestine, the pancreas secretes ______ to digest triglycerides.
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 10. | Of the macronutrients, fats are the most significant dietary factor(s) associated with
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| Blooms Level: 1. Remember Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 11. | A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat
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| Blooms Level: 3. Apply Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Food sources |
| 12. | Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as
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| Blooms Level: 3. Apply Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.03 Fats and Oils in Foods Topic: Phospholipids |
| 13. | All of the following are characteristics of cholesterol except
Cholesterol is not an essential nutrient.
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| Blooms Level: 2. Understand Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Sterols |
| 14. | Sterols are similar to triglycerides in which of the following ways?
Cholesterol and triglycerides have different structural components.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Sterols |
| 15. | Lecithin is a(n)
Lecithin is another name for phosphatidylcholine, a phospholipid.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Phospholipids |
| 16. | Phospholipids differ from triglycerides in which of the following ways?
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Phospholipids |
| 17. | A monounsaturated fatty acid contains
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 18. | In which form are most dietary lipids found?
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Triglycerides |
| 19. | A ______ fatty acid has one double bond.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 20. | A saturated fatty acid contains
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 21. | Which of the following oils contains the most polyunsaturated fatty acids?
Olive and canola oils are rich sources of monounsaturated fatty acids. Palm oil is rich in saturated fatty acids. Safflower oil contains mostly polyunsaturated fatty acids.
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 22. | Triglycerides are composed of
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Triglycerides |
| 23. | The three-carbon structure that forms the “backbone” of a triglyceride is called
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| Blooms Level: 1. Remember Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Triglycerides |
| 24. | Palmitic acid is a 16-carbon, saturated fatty acid. Based on its chain length, palmitic acid is a
A long-chain fatty acid has 12 or more carbons in its hydrocarbon chain.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 25. | A diglyceride consists of
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Triglycerides |
| 26. | Which of the following is a food source of cholesterol?
Cholesterol is only found in animal products. Lard is another name for pig fat.
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Sterols |
| 27. | Gram for gram, which of the following contains the most cholesterol?
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| Blooms Level: 4. Analyze Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 28. | Which of the following is true about Olestra?
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 29. | Hydrogenation produces
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Fatty acids |
| 30. | Cholesterol is found in all of the following except
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| Blooms Level: 1. Remember Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 31. | Which of the following would be a good source of polyunsaturated fatty acids?
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 32. | If a fat contains mostly saturated fatty acids, it is likely to be _______ at room temperature.
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 33. | Which of the following is a rich source of saturated fatty acids?
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 34. | Which of the following foods is cholesterol-free?
Foods of plant origin contain no cholesterol.
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 35. | Olive oil contains mostly ______ fatty acids.
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| Blooms Level: 1. Remember Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 36. | Triglycerides in food are said to have satiety value primarily because
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Triglycerides |
| 37. | “Hidden” fat includes
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 38. | Hydrogenation changes a fat
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Fatty acids |
| 39. | Which of the following contains the greatest percentage of calories from fat?
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| Blooms Level: 4. Analyze Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 40. | Which of the following is the best strategy to limit trans fat in the diet?
Hydrogenated oils are a source of trans fat. Natural peanut butter has lower trans fat than peanut butter made with partially hydrogenated oil. Some types of margarine are made with partially hydrogenated oils, which are a source of trans fat. Switching from dark to light poultry and frying in peanut oil instead of lard are two strategies to reduce saturated fat intake, but would not make a difference for trans fat.
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| Blooms Level: 3. Apply Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 41. | Which of the following is true about the fate of fatty acids after their absorption?
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 42. | After dietary fats are digested, the small intestinal cells absorb a mixture of
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 43. | The major fat-digesting enzyme is
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 44. | ______ are synthesized by the liver to transport fat to the rest of the body.
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 45. | After chylomicrons leave the intestinal cells, they are transported via what system?
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Lipoproteins |
| 46. | Which of the following lipase enzymes digests the majority of dietary fat?
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 47. | After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
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| Blooms Level: 2. Understand Learning Outcome: 05.04 Explain how lipids are digested and absorbed. Section: 05.04 Making Lipids Available for Body Use Topic: Digestion, absorption, and transport |
| 48. | Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 49. | Lipoproteins contain all of the following components except
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 50. | Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ________ lipase.
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Digestion, absorption, and transport |
| 51. | The main regulator of blood cholesterol levels is the
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| Blooms Level: 2. Understand Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Digestion, absorption, and transport |
| 52. | To be transported throughout the body, fats are packaged in structures called
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| Blooms Level: 1. Remember Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.04 Making Lipids Available for Body Use Topic: Lipoproteins |
| 53. | Immediately after a meal, newly absorbed dietary fats appear in the blood as
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| Blooms Level: 2. Understand Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Digestion, absorption, and transport |
| 54. | Diets high in trans fatty acids tend to ______ levels of LDL in the blood.
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| Blooms Level: 2. Understand Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Fatty acids |
| 55. | ______ is an essential omega-3 fatty acid.
Linoleic acid and alpha-linolenic acid are the two essential fatty acids. Linoleic acid is an omega-6 fatty acid and alpha-linolenic acid is an omega-3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid are also omega-3 fatty acids, but they are not essential because they can be made from alpha-linolenic acid in the body.
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| Blooms Level: 1. Remember Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 56. | Which of the following is an essential fatty acid?
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| Blooms Level: 1. Remember Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 57. | Which of the following is a rich source of omega-3 fatty acids?
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| Blooms Level: 1. Remember Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 58. | Fatty fish, such as salmon, are rich sources of which omega-3 fatty acid?
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| Blooms Level: 1. Remember Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Fatty acids |
| 59. | Studies of the Greenlandic Inuit population have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed?
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.06 Roles of Lipids in the Body Topic: Cardiovascular disease |
| 60. | One of the richest plant sources of omega-3 fatty acids is
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| Blooms Level: 1. Remember Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Food sources |
| 61. | In adipose tissue, humans can store a nearly limitless supply of energy in the form of
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| Blooms Level: 1. Remember Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Triglycerides |
| 62. | The major function of adipose tissue is to
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| Blooms Level: 1. Remember Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Triglycerides |
| 63. | The body stores excess protein as
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| Blooms Level: 2. Understand Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Triglycerides |
| 64. | Which of the following does not describe a function of fat?
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| Blooms Level: 1. Remember Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Triglycerides |
| 65. | When a person gains weight,
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| Blooms Level: 1. Remember Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Triglycerides |
| 66. | Phospholipids are the main components of
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| Blooms Level: 1. Remember Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.06 Roles of Lipids in the Body Topic: Phospholipids |
| 67. | The Dietary Guidelines for Americans recommend getting no more than ______ % of your total kilocalories from fat.
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| Blooms Level: 1. Remember Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Dietary requirements |
| 68. | How could you lower the fat content of the following breakfast menu?
Omelet (made with 2 whole eggs, 1/4 cup of Swiss cheese, 1/4 cup of mushrooms)
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| Blooms Level: 4. Analyze Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Food sources |
| 69. | Good suggestions for eating in a heart-healthy way would be to
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| Blooms Level: 3. Apply Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Cardiovascular disease |
| 70. | According to the Food and Nutrition Board, what is the upper limit of fat (in grams) that should be consumed by a healthy person requiring 2,000 kilocalories per day?
The Food and Nutrition Board recommends that fat intake should fall within the range of 20% to 35% of total kcal. 2000 kcal × 0.35 = 700 kcal from fat ÷ 9 kcal/g = 78 g
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| Blooms Level: 3. Apply Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Dietary requirements |
| 71. | The major dietary factor to be concerned about in relation to heart disease is
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| Blooms Level: 2. Understand Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 72. | A desirable total serum cholesterol level is less than ______ milligrams per deciliter.
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| Blooms Level: 1. Remember Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 73. | In terms of heart disease risk, which of the following is true?
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| Blooms Level: 2. Understand Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 74. | The plant stanols/sterols, also called phytosterols, work by
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| Blooms Level: 2. Understand Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 75. | Which of the following is true about the use of medications that lower blood cholesterol levels?
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| Blooms Level: 2. Understand Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 76. | Cardiovascular disease risk factors include all of the following except
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| Blooms Level: 1. Remember Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.08 Nutrition and Your Health: Lipids and Cardiovascular Disease Topic: Cardiovascular disease |
| 77. | An omega-9 fatty acid has its first double bond starting at the ninth carbon from the
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 78. | We need to consume only about 5% of our total calories per day from essential fatty acids. This corresponds to about _______ of plant oil each day.
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| Blooms Level: 3. Apply Learning Outcome: 05.07 Explain the recommendations for fat intake. Section: 05.07 Recommendations for Fat Intake Topic: Dietary requirements |
| 79. | The omega-6 parent fat, linoleic acid, is converted by the body into the long-chain fatty acid,
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| Blooms Level: 2. Understand Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids |
| 80. | Consumption of fatty fish at least twice a week is recommended to provide omega-3 fatty acids. However, some fish—especially swordfish, shark, king mackerel, and tile fish—can be a source of ________, which is toxic in high amounts.
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 81. | The main problem with the fat replacer olestra is that it can reduce absorption of
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| Blooms Level: 2. Understand Learning Outcome: 05.03 Differentiate among food sources of saturated, monounsaturated, and polyunsaturated fatty acids and cholesterol. Section: 05.03 Fats and Oils in Foods Topic: Food sources |
| 82. | ________ are lipid-loaded white blood cells that form plaque in blood vessels.
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| Blooms Level: 2. Understand Learning Outcome: 05.08 Characterize the symptoms of cardiovascular disease and highlight some known risk factors. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Cardiovascular disease |
Matching Questions
| 83. | Match each of the following terms with its description.
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| Blooms Level: 1. Remember Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions. Learning Outcome: 05.06 List the function of lipids, including the roles of phospholipids and the functions of cholesterol in the body. Section: 05.05 Carrying Lipids in the Bloodstream Topic: Lipoproteins |
| 84. | Match each of the following terms with its description.
|
| Blooms Level: 1. Remember Learning Outcome: 05.02 List three structural forms of lipids (fats) and the role of each in our food supply. Distinguish between fatty acids and triglycerides. Discuss the importance of the essential fatty acids, as well as the balance between omega-3 and omega-6 fatty acids, with respect to health. Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols Topic: Fatty acids Topic: Triglycerides |
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
