Nutrition for Health, Fitness and Sport 11th Edition by Melvin Williams - Test Bank

Nutrition for Health, Fitness and Sport 11th Edition by Melvin Williams – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 05 Test Bank

 

Student:                                                                                                                                                     

 

1. 1. How many Calories does one gram of fat yield?
2. A. 9
3. 7
4. C. 5
5. 4

 

2. 2. Which of the following foods has the highest cholesterol content?
3. A. Ice cream
4. French toast
5. C. Eggs
6. Lobster

 

3. 3. The major dietary source of lipids are
4. A. phospholipids. B. cholesterol.
5. C. sterols.
6. triglycerides.

 

4. 4. Which of the following is true of lipids?
5. A. Lipids are a class of inorganic substances that are insoluble in water
6. Glycerol is obtained only from one’s diet, with cholesterol as the major source

C Fatty acids are classified according to the number of carbon atoms each contains and the number of

. complete chemical bonds that each molecule has

1. Omega-3 fatty acids are a special class of monounsaturated fatty acids found mainly in fish oils

 

5. 5. The level of total cholesterol that represents the borderline/high risk category is                 milligrams per deciliter of blood.
6. A. less than 180
7. 180-200
8. C. 200-239
9. 240-260

 

6. 6. Linoleic acid
7. A. is an essential fatty acid that must be supplied in the die B. daily requirements range from 6-7 grams per day.
8. C. is hard to obtain in adequate amounts on a vegetarian die D. is a saturated fatty acid that must be supplied in the diet.

 

7. 7. According to the American Dietetic Association, Dietitians of Canada, and the American College of

Sports Medicine, there are no health or performance benefits to consuming a diet containing less than

                percent energy from fat. A. 5

1. 10
2. C. 15
3. 20
4. E. 25

 

8. 8. Dietary fats are absorbed into the body in which of the following ways?
9. A. Medium-chain triglycerides are converted to chylomicron and then transported directly to the liver

B Lipids are hydrolyzed into fatty acids, glycerol, cholesterol, and phospholipids with the aid of the

.  emulsifying action of the bile salts

1. C. Long-chain fatty acids are absorbed directly into the blood
2. A chylomicron is formed in the liver and then transported to the cells via the blood

 

9. 9. The most popularly known method of classification of the major lipoproteins is based on the density of the lipoprotein particle. Which of the following statements is correct based on this method?
10. A. Very low-density lipoproteins (VLDL) consist primarily of triglycerides from exogenous sources
11. VLDL and IDL are both associated with apoprotein A
12. C. LDL or low-density lipoproteins contain a high proportion of triglycerides
13. High-density lipoproteins (HDL) contain 45-50 percent protein and are associated with apoprotein A

 

10. 10. Body lipids serve which of the following functions?
11. A. They form body structures, help regulate metabolism, and provide a source of energ

B.Cholesterol is a component of thyroxine and oxytocin, which have diverse effects in the regulation of human metabolism.

1. C. The majority of the phospholipids in the body are used by the liver to produce bile salts.
2. All of the answers are correct.

 

11. 11. Which of the following is true concerning the functions of lipids in the body?
12. A. The majority of the triglycerides are stored within and between the muscle cells
13. The FFA are reduced to acetyl CoA and produce energy via the lactic acid system

C.Ketones are metabolic byproducts of excess fatty acid metabolism and are an important energy source during fasting and starvation

1. The FFAs are used by the liver to form other lipids or glucose

 

12. 12. Fat is a very efficient, compact means to store energy
13. A. because fat has more than three times the Calories per gram than do carbohydrates and protein.
14. as there is very little water in a gram of protein, compared to the 3-4 grams of water stored with each gram of fat.
15. C. with approximately 80,000-100,000 Calories stored in the adipose tissue of the average adult male. D. None of the answers are correc

 

13. 13. Which of the following is true for exercise when fat is the energy source?
14. A. During rest, most of the energy needs of the body are met by the supply of plasma FFA to the cells. B.Hormones, such as epinephrine, are secreted during exercise, activate HSL, and these stimulate the

release of FFA into the blood.

C During high-intensity exercise, 75 percent of the total energy cost is derived from carbohydrates, while

. the other 25 percent or less is derived from fat.

1. All of the answers are correct.

 

14. 14. Studies have shown that endurance trained athletes
15. A. derive more energy from carbohydrate at the same level of exercise than they did prior to training. B. rely less on ketones as an energy source.
16. C. have an increased muscle triglyceride conten
17. exhibit a decreased sensitivity of the adipose cells to epinephrine.

 

15. 15. Which of the following statements best reflects the research on fat loading?
16. A. Consumption of a high-fat meal several hours prior to performance will enhance performance
17. The 40-30-30 diet will enhance athletic performance
18. C. Fasting for 24 hours will improve endurance exercise performance
19. Current scientific literature does not support the notion that fat loading will enhance performance

 

16. 16. Which of the following statements regarding Omega-3 fatty acids is correct?
17. A. They may be metabolized to produce prostaglandin E, which may stimulate the release of human growth hormone
18. They may be incorporated in the membrane of the red blood cell, making the RBC more resistant to flow
19. C. They have been theorized to be ergogenic for endurance athletes only
20. There is sufficient scientific support for them to be classified as an ergogenic agent

 

17. 17. Which of the following statements concerning carnitine is NOT supported by current research?
18. A. Carnitine is not an essential dietary nutrient
19. L-propionylcarnitine has been used to improve exercise capability in patients with serious diseases
20. C. Most reviewers believe chronic supplementation will enhance prolonged aerobic endurance performance
21. Acute supplementation does not appear to enhance performance

 

18. 18. The form by which cholesterol is transported in your blood may be related to the development of atherosclerosis. In general,

A high levels of high-density lipoproteins, which act in a process known as reverse cholesterol transport,

. appear to lower the chances of developing atherosclerosis.

B.a high ratio of low-density lipoproteins to total cholesterol indicates a very low risk for developing coronary heart disease.

C high levels of high-density lipoproteins are associated with the formation of plaque because they are

.  prone to oxidation by macrophages.

1. None of the answers are correct.

 

19. 19. In order to improve your serum lipid profile you should limit your total intake of saturated and trans fat to less than percent of dietary Calories.
20. A. 10
21. 12
22. C. 15
23. 30

 

20. 20. To improve your serum lipid profile, it is recommended that you reduce your cholesterol intake to

                  milligrams per day or less. A. 150

1. 200
2. C. 250
3. 300

 

21. 21. The level of serum triglyceride that is considered desirable is milligrams per deciliter of blood.
22. A. less than 150
23. 200-300
24. C. 300-400
25. more than 400

 

22. 22. The apoproteins A (apo A) are associated with which type lipoprotein?
23. A. chylomicron
24. very low density
25. C. intermediate density
26. low density
27. E. high density

 

23. 23. In which of the following athletic events would fat assume a more important role as an energy source for the muscles?
24. A. 800 meter run (2 minutes)
25. 25 mile bicycle race (1 hour) C. 10 kilometer run (30 minutes) D. 10 mile swim (4.5 hours)
26. E. soccer game (90 minutes)

 

24. 24. Which of the following statements relative to cholesterol is false?
25. A. all healthy diets should contain no cholesterol at all
26. your body will manufacture most of the cholesterol that it needs
27. C. cholesterol is a vital part of the structure of most body cells
28. cholesterol is involved in the formation of certain compounds in the body, such as several hormones and bile salts
29. E. excessive accumulation of cholesterol in the blood may pose a high risk for the development of coronary heart disease

 

25. 25. Which of the following is most conducive to the development of atherosclerosis?
26. A. a total cholesterol of 190 milligrams
27. a low level of very low density lipoprotein cholesterol C. a high density lipoprotein cholesterol of 70 milligrams D. a low density lipoprotein cholesterol of 170 milligrams
28. E. a total cholesterol/high density lipoprotein cholesterol ratio of less than 3.5

 

26. 26. Which lipid dietary component appears to be most likely to cause an increase in serum cholesterol and the development of atherosclerosis?
27. A. Saturated and trans fats
28. polyunsaturated and linolenic fatty acids
29. C. monounsaturated and oleic fats
30. omega-3 and eicosapentanoeic fatty acids
31. E. phospholipids and triglycerides

 

27. 27. Which food exchange has the greatest percentage of its calories derived from fat?
28. A. skim milk
29. lean meat
30. C. starch/bread
31. vegetable
32. E. fruit

 

28. 28. Which of the following foods is likely to contain the least amount of saturated fats?
29. A. hard stick margarine with hydrogenated corn oil
30. cooking oil made of 100% olive oil
31. C. butter
32. sirloin steak
33. E. artificial coffee whitener made with palm oil

 

29. 29. Which of the following foods are rich in omega-3 fatty acids, particularly EPA and DHA?
30. A. beans B. oats C. meat D. fish
31. E. milk

 

30. 30. What compound in the diet cannot be used to form fat if it is consumed in excess?
31. A. fat
32. complex carbohydrate C. simple carbohydrate D. protein
33. E. alcohol
34. F. all are capable of forming fat

 

31. 31. Which compound is not found in plant foods?
32. A. saturated fats
33. polyunsaturated fats
34. C. cholesterol
35. iron
36. E. complex carbohydrates

 

32. 32. Which essential fatty acids are needed in the diet? (Hint: An AI has been set for both.) A. linoleic and alpha-linolenic
33. oleic and canoleic C. stearic and linoleic D. palmitic and stearic
34. E. palmitic and palmitoleic

 

33. 33. Dietary fat helps the body absorb the fat-soluble vitamins, which include all of the following

EXCEPT: A. A

1. K C. C D. D E. E

 

34. 34. Which of the following statements relative to fats is FALSE?
35. A. hydrogenation of fats makes them more saturated B. saturated fats are found primarily in animal foods C. vegetable fats are primarily unsaturated fats
36. polyunsaturated fats are theorized to be more healthful than saturated fats
37. E. saturated fats appear to help lower blood cholesterol levels

 

35. 35. Which lipoprotein is theorized to transport cholesterol from the periphery to the liver for excretion

(reverse cholesterol transport)? A. beta lipoprotein

1. LDL
2. C. IDL D. HDL
3. E. Chylomicron

 

36. 36. Which of the following is NOT good advice in attempts to reduce SERUM cholesterol?
37. A. limit whole egg consumption to about 2-4 per week
38. eat fish and white poultry meat in place of saturated fat meat
39. C. drink skim milk instead of whole milk
40. use butter instead of soft tub, non-trans fatty acid margarine
41. E. eat more fruits, vegetables and whole grain products

 

37. 37. Fats may be a significant source of energy during exercise of low intensity and long duration. What is the main form of fats that are used for energy production during low-intensity exercise?
38. A. phospholipids derived from the cell membrane
39. chylomicrons from the liver
40. C. free fatty acids from the adipose cells and muscle cells
41. VLDL from the liver
42. E. cholesterol from the kidney

 

38. 38. Which of the following substances has been advertised for endurance athletes because, theoretically, it would enhance the oxidation of free fatty acids by facilitating their transfer into the mitochondria?
39. A. creatine
40. inosine
41. C. coenzyme Q10
42. alanine
43. E. carnitine

 

39. 39. An increase in which lipoprotein is theorized to be a major contributing factor to the development of atherosclerosis?
40. A. VLDL B. LDL
41. C. IDL D. HDL
42. E. Chylomicron

 

40. 40. Triglycerides are released from the adipose cells as: A. glucose and free fatty acids
41. glycerol and free fatty acids
42. C. glycogen and free fatty acids D. gluconate and free fatty acids E. glycocol and free fatty acids

 

41. 41. The recommended dietary goals for healthy Americans suggest that cholesterol intake be reduced to less than mg per day?
42. A. 50
43. 100
44. C. 300
45. 600
46. E. 1,000

 

42. 42. Which of the following does not contain cholesterol?
43. A. milk
44. beef
45. C. white fish
46. beans
47. E. chicken

 

43. 43. Which of the following is not classified as a lipid?
44. A. lipoprotein
45. cholesterol
46. C. phospholipid D. glycoprotein E. triglyceride
47. F. all are classified as lipids

 

44. 44. What is the AMDR for daily total fat intake, as a percentage of daily calories?
45. A. 10-20
46. 20-35
47. C. 30-45
48. 45-65
49. E. 55-75

 

45. 45. A total cholesterol level of 185 milligrams/deciliter is classified as what category by the National

Cholesterol Education Program? A. too low

1. desirable
2. C. borderline high
3. high
4. E. very high

 

46. 46. The three principal risk factors associated with coronary artery disease are: A. age, obesity, and high blood pressure
47. diabetes, high blood pressure, and gender
48. C. cigarette smoking, heredity, and high blood pressure
49. physical inactivity, diabetes, and high blood cholesterol
50. E. high blood pressure, cigarette smoking, and high blood cholesterol

 

47. 47. Which monounsaturated fatty acid is believed to reduce total cholesterol without reducing HDL- cholesterol.
48. A. palmitic B. lardeolic C. stearic
49. oleic
50. E. monopolic

 

48. 48. Which of the following is a fat substitute, not a carbohydrate substitute?
49. A. Simplesse B. Aspartame C. Splenda
50. Saccharine
51. E. Sucralose

 

49. 49. Which of the following statements regarding fat loading strategies is FALSE?

A Acute fat loading, such as consuming a meal high in fat before exercise, has not been shown to enhance

.  prolonged endurance performance

BAlthough some studies suggest chronic fat loading may spare use of muscle glycogen during endurance

. exercise, in general exercise scientists conclude that the technique is not an effective ergogenic aid for endurance athletes

CCarnitine supplementation has been shown to be a very effective dietary strategy to enhance endurance

. performance, particularly in events such as marathon running

D As compared to carbohydrate intake, research indicates that medium chain triglyceride (MCT)

. supplementation does not enhance endurance performance

E Omega-3 fatty acids have been hypothesized to enhance endurance performance, but research studies

. are not supportive of an ergogenic effect

 

50. 50. Which of the following are considered to be the bad fats?
51. A. Polyunsaturated fatty acids
52. Olive oil and canola oil
53. C. Saturated and trans fatty acids D. Monounsaturated fatty acids E. Omega-3 fatty acids

 

51. 51. Which of the following is not a sound dietary strategy to help reduce serum cholesterol levels?
52. A. Reduce the total amount of fats in the diet by eating more plant foods
53. Substitute monounsaturated fats for saturated fats
54. C. Eat more fish, particularly fish rich in omega-3 fatty acids
55. Consume less refined sugars and more complex carbohydrates with fiber
56. E. Consume more trans fats, which help increase HDL cholesterol

 

52. 52. L-carnitine supplementation has bee used effectively to improve exercise capability in patients with all of the following EXCEPT:
53. A. congestive heart failure
54. peripheral vascular disease
55. C. diabetes
56. chronic obstructive pulmonary disease

 

53. 53. Due to potential health hazards, dietary fat holds no real value in human nutrition.

True   False

 

54. 54. Some plant foods, such as nuts, seeds, and avocados are very high in fat conten

True   False

 

55. 55. The fat in most plant foods is mostly unsaturated.

True   False

 

56. 56. Products that advertise they are 95 percent fat free will have 5 percent of their Calories as fa

True   False

 

57. 57. Cholesterol is one of the lipids known as sterols and it is a fat found in animal tissues.

True   False

 

58. 58. Plant foods contain small amounts of cholesterol.

True   False

 

59. 59. Your body can make all of the phospholipids it needs.

True   False

 

60. 60. One goal of the Healthy North American Diet is to reduce the average American’s intake of cholesterol to approximately 100 milligrams of cholesterol for every 1,000 Calories consumed.

True   False

 

61. 61. A chylomicron contains large amounts of phospholipids and smaller amounts of triglycerides.

True   False

 

62. 62. Adverse reactions to CLA supplementation are mild, with gastrointestinal distress being most commonly reported.

True   False

 

63. 63. Both amino acids and carbohydrates may be converted to fat via acetyl CoA when caloric expenditure is less than caloric intake.

True   False

 

64. 64. All fatty acids needed by the body may be synthesized in the bod

True   False

 

65. 65. Eicosanoids possess hormone-like properties that influence a number of physiological functions.

True   False

 

66. 66. An enzyme known as hormone-sensitive lipase is necessary to transport the fatty acids into the mitochondria.

True   False

 

67. 67. Trained athletes use more fat than untrained athletes during a standardized exercise tas

True   False

 

68. 68. On a per-calorie basis, trans fats appear to increase the risk of coronary heart disease no more than any other macronutrien

True   False

 

69. 69. There appears to be a performance benefit associated with the consumption of a high-fat meal several hours prior to performance.

True   False

 

70. 70. There is considerable scientific data to support that the 40-30-30 diet plan enhances athletic performance.

True   False

 

71. 71. Glycerol has shown ergogenic effects because it prevents hypoglycemia and increases body water stores.

True   False

 

72. 72. Lecithin supplements do not appear to improve exercise performance, but several of its constituents have been theorized to enhance exercise performance.

True   False

 

73. 73. HCA supplementation is effective in increasing total fat oxidation in endurance-trained individuals.

True   False

 

74. 74. The total percentage of deaths due to coronary heart disease has been declining in recent years and thus is no longer the number one cause of death among Americans.

True   False

 

75. 75. Coronary heart disease should not be confused with coronary artery disease because the first is primarily genetic, while the latter tends to be initiated by poor dietary choices.

True   False

 

76. 76. Arteriosclerosis, one form of atherosclerosis, is characterized by deposits of various fatty substances, cells, and debris on the arterial walls.

True   False

 

77. 77. The major villain that may predispose an individual to coronary heart disease is high HDL cholesterol levels.

True   False

 

78. 78. To prevent the development of atherosclerosis or reverse its progress, an appropriate diet and exercise program are the two key elements recommended by health professionals.

True   False

 

79. 79. Many authorities believe that the benefits gained from exercise are actually due to possible associated effects such as reductions in body fat and blood pressure.

True   False

 

80. 80.

 

 

 

 

 

 

 

Check any accurate statement from the following: Lipids are organic molecules

 

 

 

Fatty acids varie based on the number of carbons they contain.

 

 

 

 

 

 

Polyunsaturated fatty acids have a single double bond and can incorporate two hydrogen ions.

 

 

 

 

 

 

The hydrogenation process leads to the saturation of lipids.

 

 

 

81.

True   False

 

 

Lard fat is rich in polyunsaturated fatty acids.

 

 

 

 

82.

True   False

 

 

There is a positive correlation between the foods water content and their quantity of fat calories.

 

 

 

 

83.

True   False

 

 

1 oz of pork contains the same cholesterol content as 1 oz of lobster.

 

 

 

 

84.

True   False

 

 

The cholesterol content in our body comes from an exogenous source (food intake) and an endogenous source (within the body).

 

 

The AMDR recommended for dietary fat is

 

A.

20-35% of the daily caloric intake.

 

B.

35-55% of the daily caloric intake.

 

C.

20-45% of the daily caloric intake.

 

D.

45-55% of the daily caloric intake.

 

 

86. 86.

 

 

 

 

 

 

 

Check any accurate statement from the following: VLDL consist of triglycerides formed in the liver.

 

 

 

Apoprotein B is associated with VLDL.

 

 

 

 

 

 

LDL are rich in cholesterol and phospholipids.

 

 

 

 

 

 

LDL are responsible for the reverse cholesterol transport.

 

 

 

87.

True   False

 

 

An increase serum level of LDL is positively correlated with a risk of coronary heart diseases.

 

True     Fals:!

 

 

Fatty adds utilization during high-intensity exerds:! is Iimited by the FFA delivery to the mus::lesand the fatty acid oxidation.

 

Chapter 05 Test Bank Key

1. 1. How many Calories does one gram of fat yield?
2. 9
3. 7
4. C. 5
5. 4

 

 

 

 

 

 

 

2. 2. Which of the following foods has the highest cholesterol content?
3. A. Ice cream
4. French toast
5. Eggs
6. Lobster

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-02

Question Type: Multiple Choice

Topic: Lipids

 

 

 

 

 

 

 

 

3. 3. The major dietary source of lipids are
4. A. phospholipids. cholesterol.
5. C. sterols.
6. triglycerides.

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

 

 

 

 

 

 

 

 

4. 4. Which of the following is true of lipids?
5. A. Lipids are a class of inorganic substances that are insoluble in water

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

 

1. Glycerol is obtained only from one’s diet, with cholesterol as the major source

C Fatty acids are classified according to the number of carbon atoms each contains and the number of

.  complete chemical bonds that each molecule has

1. Omega-3 fatty acids are a special class of monounsaturated fatty acids found mainly in fish oils

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

5. 5. The level of total cholesterol that represents the borderline/high risk category is             milligrams

per deciliter of blood. A. less than 180

1. 180-200
2. 200-239
3. 240-260

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

6. 6. Linoleic acid
7. is an essential fatty acid that must be supplied in the diet. B. daily requirements range from 6-7 grams per day.
8. C. is hard to obtain in adequate amounts on a vegetarian die
9. is a saturated fatty acid that must be supplied in the diet.

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

7. 7. According to the American Dietetic Association, Dietitians of Canada, and the American College of

Sports Medicine, there are no health or performance benefits to consuming a diet containing less than

                percent energy from fat. A. 5

1. 10
2. C. 15
3. 20
4. E. 25

 

 

 

 

 

 

 

8. 8. Dietary fats are absorbed into the body in which of the following ways?

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: Multiple Choice

Topic: Lipids

 

1. A. Medium-chain triglycerides are converted to chylomicron and then transported directly to the liver

B.Lipids are hydrolyzed into fatty acids, glycerol, cholesterol, and phospholipids with the aid of the emulsifying action of the bile salts

1. C. Long-chain fatty acids are absorbed directly into the blood
2. A chylomicron is formed in the liver and then transported to the cells via the blood

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

9. 9. The most popularly known method of classification of the major lipoproteins is based on the density

of the lipoprotein particle. Which of the following statements is correct based on this method?

1. A. Very low-density lipoproteins (VLDL) consist primarily of triglycerides from exogenous sources
2. VLDL and IDL are both associated with apoprotein A
3. C. LDL or low-density lipoproteins contain a high proportion of triglycerides
4. High-density lipoproteins (HDL) contain 45-50 percent protein and are associated with apoprotein

A

 

 

 

 

 

 

 

10. 10. Body lipids serve which of the following functions?

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

1. A. They form body structures, help regulate metabolism, and provide a source of energ
2. Cholesterol is a component of thyroxine and oxytocin, which have diverse effects in the regulation of human metabolism.
3. C. The majority of the phospholipids in the body are used by the liver to produce bile salts.
4. All of the answers are correct.

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

11. 11. Which of the following is true concerning the functions of lipids in the body?
12. A. The majority of the triglycerides are stored within and between the muscle cells
13. The FFA are reduced to acetyl CoA and produce energy via the lactic acid system

C.Ketones are metabolic byproducts of excess fatty acid metabolism and are an important energy source during fasting and starvation

1. The FFAs are used by the liver to form other lipids or glucose

 

 

 

 

 

 

 

12. 12. Fat is a very efficient, compact means to store energy

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

1. A. because fat has more than three times the Calories per gram than do carbohydrates and protein. as there is very little water in a gram of protein, compared to the 3-4 grams of water stored with

each gram of fat.

1. with approximately 80,000-100,000 Calories stored in the adipose tissue of the average adult male. D. None of the answers are correct.

 

 

 

 

 

 

 

13. 13. Which of the following is true for exercise when fat is the energy source?

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

1. A. During rest, most of the energy needs of the body are met by the supply of plasma FFA to the cells. B.Hormones, such as epinephrine, are secreted during exercise, activate HSL, and these stimulate the

release of FFA into the blood.

C During high-intensity exercise, 75 percent of the total energy cost is derived from carbohydrates,

.  while the other 25 percent or less is derived from fat.

1. All of the answers are correct.

 

 

 

 

 

 

 

14. 14. Studies have shown that endurance trained athletes

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: Multiple Choice

Topic: Lipids

 

1. A. derive more energy from carbohydrate at the same level of exercise than they did prior to training. rely less on ketones as an energy source.
2. have an increased muscle triglyceride content.
3. exhibit a decreased sensitivity of the adipose cells to epinephrine.

 

 

 

 

 

 

 

15. 15. Which of the following statements best reflects the research on fat loading?

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: Multiple Choice

Topic: Lipids

 

1. A. Consumption of a high-fat meal several hours prior to performance will enhance performance
2. The 40-30-30 diet will enhance athletic performance
3. C. Fasting for 24 hours will improve endurance exercise performance
4. Current scientific literature does not support the notion that fat loading will enhance performance

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: Multiple Choice

Topic: Lipids

 

16. 16. Which of the following statements regarding Omega-3 fatty acids is correct?
17. They may be metabolized to produce prostaglandin E, which may stimulate the release of human growth hormone
18. They may be incorporated in the membrane of the red blood cell, making the RBC more resistant to flow
19. C. They have been theorized to be ergogenic for endurance athletes only
20. There is sufficient scientific support for them to be classified as an ergogenic agent

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: Multiple Choice

Topic: Lipids

17. 17. Which of the following statements concerning carnitine is NOT supported by current research?
18. A. Carnitine is not an essential dietary nutrient
19. L-propionylcarnitine has been used to improve exercise capability in patients with serious diseases
20. Most reviewers believe chronic supplementation will enhance prolonged aerobic endurance performance
21. Acute supplementation does not appear to enhance performance

 

Bloom‘s Level: 4. Analyze Gradable: automatic Learning Objective: 05-06

Question Type: Multiple Choice

Topic: Lipids

18. 18. The form by which cholesterol is transported in your blood may be related to the development of

atherosclerosis. In general,

A high levels of high-density lipoproteins, which act in a process known as reverse cholesterol

. transport, appear to lower the chances of developing atherosclerosis.

1. a high ratio of low-density lipoproteins to total cholesterol indicates a very low risk for developing coronary heart disease.

C.high levels of high-density lipoproteins are associated with the formation of plaque because they are prone to oxidation by macrophages.

1. None of the answers are correct.

 

Bloom‘s Level: 4. Analyze Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

19. 19. In order to improve your serum lipid profile you should limit your total intake of saturated and trans

fat to less than                 percent of dietary Calories.

1. 10
2. 12
3. C. 15
4. 30

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

20. 20. To improve your serum lipid profile, it is recommended that you reduce your cholesterol intake to

                  milligrams per day or less. A. 150

1. 200
2. C. 250
3. 300

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

 

21. 21. The level of serum triglyceride that is considered desirable is           milligrams per deciliter of blood.
22. less than 150
23. 200-300
24. C. 300-400
25. more than 400

 

 

 

 

 

 

 

22. 22. The apoproteins A (apo A) are associated with which type lipoprotein?
23. A. chylomicron
24. very low density
25. C. intermediate density
26. low density
27. high density

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

23. 23. In which of the following athletic events would fat assume a more important role as an energy source

for the muscles?

1. A. 800 meter run (2 minutes)
2. 25 mile bicycle race (1 hour) C. 10 kilometer run (30 minutes) D. 10 mile swim (4.5 hours)
3. E. soccer game (90 minutes)

 

 

 

 

 

 

 

24. 24. Which of the following statements relative to cholesterol is false?
25. all healthy diets should contain no cholesterol at all
26. your body will manufacture most of the cholesterol that it needs
27. C. cholesterol is a vital part of the structure of most body cells

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: Multiple Choice

Topic: Lipids

 

1. cholesterol is involved in the formation of certain compounds in the body, such as several hormones and bile salts
2. E. excessive accumulation of cholesterol in the blood may pose a high risk for the development of coronary heart disease

 

Bloom‘s Level: 4. Analyze Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

25. 25. Which of the following is most conducive to the development of atherosclerosis?
26. A. a total cholesterol of 190 milligrams
27. a low level of very low density lipoprotein cholesterol
28. C. a high density lipoprotein cholesterol of 70 milligrams
29. a low density lipoprotein cholesterol of 170 milligrams
30. E. a total cholesterol/high density lipoprotein cholesterol ratio of less than 3.5

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

26. 26. Which lipid dietary component appears to be most likely to cause an increase in serum cholesterol and the development of atherosclerosis?
27. Saturated and trans fats
28. polyunsaturated and linolenic fatty acids
29. C. monounsaturated and oleic fats
30. omega-3 and eicosapentanoeic fatty acids
31. E. phospholipids and triglycerides

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

27. 27. Which food exchange has the greatest percentage of its calories derived from fat?
28. A. skim milk
29. B. lean meat
30. C. starch/bread
31. vegetable
32. E. fruit

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

28. 28. Which of the following foods is likely to contain the least amount of saturated fats?
29. A. hard stick margarine with hydrogenated corn oil
30. B. cooking oil made of 100% olive oil
31. C. butter
32. sirloin steak
33. E. artificial coffee whitener made with palm oil

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

29. 29. Which of the following foods are rich in omega-3 fatty acids, particularly EPA and DHA?
30. A. beans oats C. meat
31. fish
32. E. milk

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

30. 30. What compound in the diet cannot be used to form fat if it is consumed in excess?
31. A. fat
32. complex carbohydrate C. simple carbohydrate D. protein
33. E. alcohol
34. all are capable of forming fat

 

31. 31. Which compound is not found in plant foods?
32. A. saturated fats
33. polyunsaturated fats
34. cholesterol
35. iron
36. E. complex carbohydrates

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

32. 32. Which essential fatty acids are needed in the diet? (Hint: An AI has been set for both.)
33. linoleic and alpha-linolenic
34. oleic and canoleic C. stearic and linoleic D. palmitic and stearic
35. E. palmitic and palmitoleic

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

33. 33. Dietary fat helps the body absorb the fat-soluble vitamins, which include all of the following

EXCEPT: A. A

1. K
2. C D. D E. E

 

 

 

 

 

 

 

34. 34. Which of the following statements relative to fats is FALSE?
35. A. hydrogenation of fats makes them more saturated saturated fats are found primarily in animal foods C. vegetable fats are primarily unsaturated fats
36. polyunsaturated fats are theorized to be more healthful than saturated fats
37. saturated fats appear to help lower blood cholesterol levels

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

 

Bloom‘s Level: 4. Analyze Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

35. 35. Which lipoprotein is theorized to transport cholesterol from the periphery to the liver for excretion

(reverse cholesterol transport)? A. beta lipoprotein

1. LDL C. IDL
2. HDL
3. E. Chylomicron

 

36. 36. Which of the following is NOT good advice in attempts to reduce SERUM cholesterol?
37. A. limit whole egg consumption to about 2-4 per week
38. eat fish and white poultry meat in place of saturated fat meat
39. C. drink skim milk instead of whole milk
40. use butter instead of soft tub, non-trans fatty acid margarine
41. E. eat more fruits, vegetables and whole grain products

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

37. 37. Fats may be a significant source of energy during exercise of low intensity and long duration. What is

the main form of fats that are used for energy production during low-intensity exercise? A. phospholipids derived from the cell membrane

1. chylomicrons from the liver
2. free fatty acids from the adipose cells and muscle cells
3. VLDL from the liver
4. E. cholesterol from the kidney

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: Multiple Choice

Topic: Lipids

38. 38. Which of the following substances has been advertised for endurance athletes because, theoretically, it

would enhance the oxidation of free fatty acids by facilitating their transfer into the mitochondria? A. creatine

1. inosine
2. C. coenzyme Q10
3. alanine
4. carnitine

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-05

Question Type: Multiple Choice

Topic: Lipids

39. 39. An increase in which lipoprotein is theorized to be a major contributing factor to the development of

atherosclerosis? A. VLDL

1. B. LDL C. IDL
2. HDL
3. E. Chylomicron

 

 

 

 

 

 

 

40. 40. Triglycerides are released from the adipose cells as: A. glucose and free fatty acids
41. B. glycerol and free fatty acids
42. C. glycogen and free fatty acids gluconate and free fatty acids E. glycocol and free fatty acids

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

41. 41. The recommended dietary goals for healthy Americans suggest that cholesterol intake be reduced to less than     mg per day?
42. A. 50
43. 100
44. 300
45. 600
46. E. 1,000

 

 

 

 

 

 

 

42. 42. Which of the following does not contain cholesterol?
43. A. milk
44. beef
45. C. white fish
46. beans
47. E. chicken

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

 

 

 

 

 

 

 

 

43. 43. Which of the following is not classified as a lipid?
44. A. lipoprotein
45. cholesterol
46. C. phospholipid
47. glycoprotein
48. E. triglyceride
49. F. all are classified as lipids

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

 

 

 

 

 

 

 

 

44. 44. What is the AMDR for daily total fat intake, as a percentage of daily calories?
45. A. 10-20
46. B. 20-35
47. C. 30-45
48. 45-65
49. E. 55-75

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-02

Question Type: Multiple Choice

Topic: Lipids

45. 45. A total cholesterol level of 185 milligrams/deciliter is classified as what category by the National

Cholesterol Education Program? A. too low

1. B. desirable
2. C. borderline high
3. high
4. E. very high

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

 

46. 46. The three principal risk factors associated with coronary artery disease are: A. age, obesity, and high blood pressure
47. diabetes, high blood pressure, and gender
48. C. cigarette smoking, heredity, and high blood pressure
49. physical inactivity, diabetes, and high blood cholesterol
50. high blood pressure, cigarette smoking, and high blood cholesterol

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Lipids

47. 47. Which monounsaturated fatty acid is believed to reduce total cholesterol without reducing HDL-

cholesterol. A. palmitic B. lardeolic C. stearic

1. oleic
2. E. monopolic

 

 

 

 

 

 

 

48. 48. Which of the following is a fat substitute, not a carbohydrate substitute?
49. Simplesse B. Aspartame C. Splenda
50. Saccharine
51. E. Sucralose

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

 

 

 

 

 

 

 

49. 49. Which of the following statements regarding fat loading strategies is FALSE?

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

A Acute fat loading, such as consuming a meal high in fat before exercise, has not been shown to

.  enhance prolonged endurance performance

BAlthough some studies suggest chronic fat loading may spare use of muscle glycogen during

. endurance exercise, in general exercise scientists conclude that the technique is not an effective ergogenic aid for endurance athletes

CCarnitine supplementation has been shown to be a very effective dietary strategy to enhance

. endurance performance, particularly in events such as marathon running

D As compared to carbohydrate intake, research indicates that medium chain triglyceride (MCT)

.  supplementation does not enhance endurance performance

E.Omega-3 fatty acids have been hypothesized to enhance endurance performance, but research studies are not supportive of an ergogenic effect

 

 

 

 

 

 

 

50. 50. Which of the following are considered to be the bad fats?
51. A. Polyunsaturated fatty acids
52. Olive oil and canola oil
53. Saturated and trans fatty acids D. Monounsaturated fatty acids E. Omega-3 fatty acids

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: Multiple Choice

Topic: Lipids

 

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: Multiple Choice

Topic: Lipids

 

51. 51. Which of the following is not a sound dietary strategy to help reduce serum cholesterol levels?
52. A. Reduce the total amount of fats in the diet by eating more plant foods
53. Substitute monounsaturated fats for saturated fats
54. C. Eat more fish, particularly fish rich in omega-3 fatty acids
55. Consume less refined sugars and more complex carbohydrates with fiber
56. Consume more trans fats, which help increase HDL cholesterol

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-08

Question Type: Multiple Choice

Topic: Healthy Diet Guidelines

52. 52. L-carnitine supplementation has bee used effectively to improve exercise capability in patients with all

of the following EXCEPT: A. congestive heart failure

1. peripheral vascular disease
2. diabetes
3. chronic obstructive pulmonary disease

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: Multiple Choice

Topic: Lipids

53. 53. Due to potential health hazards, dietary fat holds no real value in human nutrition.

FAL SE

 

 

 

 

 

 

 

54. 54. Some plant foods, such as nuts, seeds, and avocados are very high in fat conten

T RUE

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: True/False

Topic: Lipids

 

 

 

 

 

 

 

 

55. 55. The fat in most plant foods is mostly unsaturated.

T RUE

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

56. 56. Products that advertise they are 95 percent fat free will have 5 percent of their Calories as fa

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

57. 57. Cholesterol is one of the lipids known as sterols and it is a fat found in animal tissues.

FAL SE

 

 

 

 

 

 

 

58. 58. Plant foods contain small amounts of cholesterol.

FAL SE

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

 

59. 59. Your body can make all of the phospholipids it needs.

T RUE

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-01

Question Type: True/False

Topic: Lipids

60. 60. One goal of the Healthy North American Diet is to reduce the average American’s intake of

cholesterol to approximately 100 milligrams of cholesterol for every 1,000 Calories consumed.

T RUE

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-07

Question Type: True/False

Topic: Healthy Diet Guidelines

61. 61. A chylomicron contains large amounts of phospholipids and smaller amounts of triglycerides.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: True/False

Topic: Lipids

62. 62. Adverse reactions to CLA supplementation are mild, with gastrointestinal distress being most

commonly reported.

T RUE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: True/False

Topic: Lipids

63. 63. Both amino acids and carbohydrates may be converted to fat via acetyl CoA when caloric expenditure

is less than caloric intake.

T RUE

 

 

 

 

 

 

 

64. 64. All fatty acids needed by the body may be synthesized in the bod

FAL SE

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: True/False

Topic: Lipids

 

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: True/False

Topic: Lipids

65. 65. Eicosanoids possess hormone-like properties that influence a number of physiological functions.

T RUE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: True/False

Topic: Lipids

66. 66. An enzyme known as hormone-sensitive lipase is necessary to transport the fatty acids into the

mitochondria.

FAL SE

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: True/False

Topic: Lipids

 

67. 67. Trained athletes use more fat than untrained athletes during a standardized exercise tas

T RUE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-04

Question Type: True/False

Topic: Lipids

68. 68. On a per-calorie basis, trans fats appear to increase the risk of coronary heart disease no more than

any other macronutrient.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-08

Question Type: True/False

Topic: Lipids

69. 69. There appears to be a performance benefit associated with the consumption of a high-fat meal several

hours prior to performance.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-05

Question Type: True/False

Topic: Lipids

70. 70. There is considerable scientific data to support that the 40-30-30 diet plan enhances athletic

performance.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-05

Question Type: True/False

Topic: Lipids

71. 71. Glycerol has shown ergogenic effects because it prevents hypoglycemia and increases body water

stores.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: True/False

Topic: Lipids

72. 72. Lecithin supplements do not appear to improve exercise performance, but several of its constituents

have been theorized to enhance exercise performance.

T RUE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: True/False

Topic: Lipids

73. 73. HCA supplementation is effective in increasing total fat oxidation in endurance-trained

individuals.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-06

Question Type: True/False

Topic: Lipids

74. 74. The total percentage of deaths due to coronary heart disease has been declining in recent years and

thus is no longer the number one cause of death among Americans.

FAL SE

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-07

Question Type: True/False

Topic: Lipids

 

75. 75. Coronary heart disease should not be confused with coronary artery disease because the first is primarily genetic, while the latter tends to be initiated by poor dietary choices.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: True/False

Topic: Lipids

76. 76. Arteriosclerosis, one form of atherosclerosis, is characterized by deposits of various fatty substances,

cells, and debris on the arterial walls.

FAL SE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-07

Question Type: True/False

Topic: Lipids

77. 77. The major villain that may predispose an individual to coronary heart disease is high HDL cholesterol

levels.

FAL SE

 

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-08

Question Type: True/False

Topic: Lipids

78. 78. To prevent the development of atherosclerosis or reverse its progress, an appropriate diet and exercise

program are the two key elements recommended by health professionals.

T RUE

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-09

Question Type: True/False

Topic: Lipids

79. 79. Many authorities believe that the benefits gained from exercise are actually due to possible associated

effects such as reductions in body fat and blood pressure.

FAL SE

 

 

 

 

 

 

 

80.

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-09

Question Type: True/False

Topic: Lipids

 

 

Check any accurate statement from the following:

 

X

Lipids are organic molecules

 

X

Fatty acids varie based on the number of carbons they contain.

 

 

 

Polyunsaturated fatty acids have a single double bond and can incorporate two hydrogen ions.

 

X

The hydrogenation process leads to the saturation of lipids.

 

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-01

Question Type: Multiple Choice

Topic: Lipids

 

FAL SE

 

 

Lard fat is rich in polyunsaturated fatty acids.

 

 

 

 

 

 

 

82.

 

 

 

 

T RUE

Bloom‘s Level: 3. Apply Gradable: automatic Question Type: True/False

Topic: Lipids

 

 

There is a positive correlation between the foods water content and their quantity of fat calories.

 

 

 

 

 

 

 

 

83.

 

 

 

 

 

T RUE

 

 

1 oz of pork contains the same cholesterol content as 1 oz of lobster.

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-02

Question Type: True/False

Topic: Lipids

 

 

 

 

 

 

 

 

 

84.

 

 

 

 

 

T RUE

Bloom‘s Level: 3. Apply Gradable: automatic Learning Objective: 05-02

Question Type: True/False

Topic: Lipids

 

 

The cholesterol content in our body comes from an exogenous source (food intake) and an endogenous source (within the body).

 

 

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-02

Question Type: True/False

Topic: Lipids

 

 

The AMDR recommended for dietary fat is

 

A.

20-35% of the daily caloric intake.

 

B.

35-55% of the daily caloric intake.

 

C.

20-45% of the daily caloric intake.

 

D.

45-55% of the daily caloric intake.

 

 

 

 

 

 

 

 

86.

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-02

Question Type: Multiple Choice

Topic: Lipids

 

 

Check any accurate statement from the following:

 

X

VLDL consist of triglycerides formed in the liver.

 

X

Apoprotein B is associated with VLDL.

 

X

LDL are rich in cholesterol and phospholipids.

 

 

 

LDL are responsible for the reverse cholesterol transport.

 

 

 

 

 

 

 

 

87.

 

 

 

 

 

T RUE

Bloom‘s Level: 1. Remember Gradable: automatic Learning Objective: 05-03

Question Type: Multiple Choice

Topic: Lipids

 

 

An increase serum level of LDL is positively correlated with a risk of coronary heart diseases.

 

 

 

Bloom‘s Level: 2. Understand Gradable: automatic Learning Objective: 05-03

Question Type: True/False

Topic: Lipids

 

TRUE

 

Fatty acids utilization during high-intensity exercis:! is limited by the FFA delivery to the mus::les and the fatty add oxidation.

 

 

 

Blooms Level: 1. Rerrarber Gradable:  auto!1Etic Learning Objective: 05-04

Topic: Lipids

 

Chapter 05 Test Bank Summary

Categor y	# of Questi ons
Bloom’s Level: 1. Remember	37
Bloom’s Level: 2. Understand	45
Bloom’s Level: 3. Apply	2
Bloom’s Level: 4. Analyze	4
Gradable: automatic	88
Learning Objective: 05-01	17
Learning Objective: 05-02	6
Learning Objective: 05-03	18
Learning Objective: 05-04	8
Learning Objective: 05-05	3
Learning Objective: 05-06	10
Learning Objective: 05-07	13
Learning Objective: 05-08	10
Learning Objective: 05-09	2
Question Type: Multiple Choice	55
Question Type: True/False	32
Topic: Healthy Diet Guidelines	8
Topic: Lipids	80