NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below Package Title: Test Bank Course Title: Smolin4e Chapter Number: 5 Question Type: Multiple Choice 1) Over the past 40 years, the fat intake of …
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NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN – Test Bank
Instant Download – Complete Test Bank With Answers
Sample Questions Are Posted Below
Package Title: Test Bank
Course Title: Smolin4e
Chapter Number: 5
Question Type: Multiple Choice
1) Over the past 40 years, the fat intake of Americans has:
a) significantly declined, resulting in less obesity.
b) declined as a proportion of total kcalories consumed.
c) declined as people tend to cook at home more frequently.
d) risen significantly.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.1 Describe sources of fat in food.
Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.
Section Reference: Section 5.1 Fats in Our Food
2) Which of the following is FALSE about eating a healthy diet?
a) It is essential for most people to reduce total fat consumption by 25-50%.
b) A healthy diet is low in saturated fat from meat and dairy.
c) A healthy diet is low in processed fats like shortenings.
d) Healthy diets include fats from fish, nuts and olive oil.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.1 Describe sources of fat in food.
Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.
Section Reference: Section 5.1 Fats in Our Food
3) Most fatty acids in food and in the body are bound to a molecule called:
a) cholesterol.
b) phospholipids.
c) lecithin.
d) glycerol.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
4) The end of a fatty acid chain containing a methyl group is also referred to as the __________ end.
a) omega
b) alpha
c) delta
d) acid
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.1 Describe the structure of a triglyceride.
Section Reference: Section 5.2 Types of Lipids
5) Fatty acids are categorized based on the carbon chain length as well as:
a) the number of sulfur-containing groups.
b) their solubility in water.
c) the types and locations of bonds between the carbons.
d) the number of acid groups in the fatty acid chain.
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
6) A fatty acid with only single bonds between carbon atoms is called a(n) ________ fatty acid.
a) saturated
b) unsaturated
c) hydrophobic
d) hydrophilic
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
7) Foods consisting mostly of fatty acids with only single bonds tend to be:
a) solid at room temperature.
b) soluble in water.
c) liquid at room temperature.
d) less stable than fatty acids with double bonds.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
8) An omega-6 fatty acid is an example of a(n):
a) saturated fatty acid.
b) trans fatty acid formed by hydrogenation.
c) unsaturated fatty acid.
d) a fatty acid found in tropical oils.
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
9) Omega-3 and omega-6 fatty acids are examples of:
a) polyunsaturated fatty acids.
b) saturated fatty acids.
c) hydrogenated fats.
d) phospholipids.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
10) A(n) ___________ fatty acid has a carbon-carbon double bond with the hydrogen atoms on the same side of the double bond.
a) cis
b) trans
c) essential
d) nonessential
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
11) __________ fatty acids are not synthesized by the body.
a) Nonessential
b) Saturated
c) Short chain
d) Essential
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
12) Essential fatty acids can be used by the body to synthesize:
a) eicosanoids.
b) cholesterol.
c) vitamin D.
d) phosphoglycerides.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
13) Phospholipids consist of glycerol with __________ attached.
a) three fatty acids
b) three amino acids
c) two fatty acids and a phosphate group
d) two fatty acids and lecithin
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes to their function.
Section Reference: Section 5.2 Types of Lipids
14) __________ can help fat and water mix by breaking large fat globules into smaller ones.
a) Bile
b) Pancreatic lipase
c) Eicosanoids
d) Cholesterol
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes to their function.
Section Reference: Section 5.2 Types of Lipids
15) Which of the following is used as an emulsifier in foods?
a) Lecithin
b) Trans fatty acids
c) Arachidonic Acid
d) Safflower oil
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes to their function.
Section Reference: Section 5.2 Types of Lipids
16) Bile, vitamin D, and some hormones such as testosterone and estrogen are derived from:
a) essential fatty acids.
b) cholesterol.
c) trans fatty acids.
d) phospholipids.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not essential in the diet.
Section Reference: Section 5.2 Types of Lipids
17) Dietary sources of cholesterol include all of the following EXCEPT:
a) meat.
b) eggs.
c) fish.
d) peanut butter.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not essential in the diet.
Section Reference: Section 5.2 Types of Lipids
18) Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?
a) Stomach
b) Pancreas
c) Mouth
d) Liver
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
19) The function of bile in triglyceride digestion is:
a) to hydrolyze (split) the bond that attaches fatty acids to glycerol.
b) to break fat into small globules.
c) facilitate the formation of chylomicrons.
d) to bind and transport lipids in the blood.
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
20) Which of the following is formed in the LUMEN of the small intestine during lipid digestion?
a) Micelles
b) Cis fatty acids
c) Chylomicrons
d) LDL particles
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.2 Explain how micelles facilitate lipid absorption.
Section Reference: Section 5.3 Lipids in the Digestive Tract
21) If you were to analyze the composition of adipose tissue, you would likely find an abundance of:
a) micelles.
b) triglycerides.
c) eicosanoids.
d) cholesterol.
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
22) The precursor(s) for eicosanoids with health promoting properties is/are:
a) arachidonic acid.
b) omega-6 fatty acids.
c) omega-3 fatty acids.
d) oleic acid.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
23) The primary function of lipoprotein lipase is to:
a) convert nonessential fatty acids into essential fatty acids.
b) transport lipids through the blood.
c) convert cis fatty acids into trans fatty acids.
d) help clear triglycerides from circulating lipoproteins in the blood.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and cells.
Section Reference: Section 5.4 Lipid Transport in the Body
24) Chylocmicrons are formed in the:
a) intestine.
b) liver.
c) lymph.
d) blood.
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and cells.
Section Reference: Section 5.4 Lipid Transport in the Body
25) ___________________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.
a) Lipoprotein lipase
b) Lingual lipase
c) Pancreatic lipase
d) Glycerase
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and cells.
Section Reference: Section 5.4 Lipid Transport in the Body
26) Which of the following lipoproteins contains the highest percentage of cholesterol?
a) Chylomicrons
b) Low-density lipoproteins
c) High-density lipoproteins
d) Very-low density lipoproteins
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
27) Which of the following is required for cells to take up low-density lipoproteins?
a) Lipoprotein lipase
b) Homocysteine
c) LDL receptors
d) Insulin
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
28) Reverse cholesterol transport is accomplished by:
a) chylomicrons.
b) LDLs.
c) VLDLs.
d) HDLs.
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
29) High levels of HDL in the blood are associated with:
a) improved immune function.
b) a reduced risk of heart disease.
c) increased risk of colon cancer.
d) increased risk of breast and prostate cancer.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.2 Compare and contrast the functions of LDLs and HDLs.
Section Reference: Section 5.4 Lipid Transport in the Body
30) When energy is ingested in excess of needs, the excess:
a) is lost as heat.
b) is converted into triglycerides and stored in adipose tissue.
c) is converted into cholesterol and stored in the liver.
d) is metabolized by the muscles and stored as ATP.
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.1 List four functions of lipids in the body.
Section Reference: Section 5.5 Lipid Functions in the Body
31) Hormone sensitive lipase:
a) is activated during periods of fasting .
b) is needed to deposit fatty acids into adipose tissue.
c) is needed for phosphoglyceride digestion.
d) is required for lipid digestion by cells lining blood vessels.
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.4 Discuss how fat is stored after a meal, and how stored fat is retrieved between meals and during fasting.
Section Reference: Section 5.5 Lipid Functions in the Body
32) In general, populations that have a high intake of total fat have a higher incidence of __________ than populations that have a lower intake.
a) certain types of cancer
b) heart disease
c) obesity
d) all of these choices are correct
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6 Describe the role of lipids in health and disease.
Section Reference: Section 5.6 Lipids and Health
33) Which of the following is characteristic of atherosclerosis?
a) Oxidation of LDL particles
b) Inflammation of the lining of the colon
c) High HDL levels
d) Production of chylomicrons by cells lining the blood vessels
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
34) Immune cells within the lining of blood vessels have _____________ receptors which mediate the uptake of oxidized LDL cholesterol.
a) LDL
b) scavenger
c) foam
d) insulin
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
35) Women tend to develop heart disease later than men because:
a) women have lower levels of HDLs compared to men.
b) women tend to consume more trans fatty acids than men.
c) the hormone estrogen has a protective effect in women before menopause.
d) women have a greater density of blood vessels than men which helps blood to circulate more efficiently.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
36) Trans fatty acids are most abundant in foods that contain:
a) animal products.
b) tropical oils.
c) partially hydrogenated oils.
d) omega-3 and omega-6 fatty acids.
Answer: c
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
37) A dietary approach that protects against heart disease is the consumption of foods high in:
a) omega-3 fatty acids.
b) long chain fatty acids.
c) omega-6 fatty acids.
d) all of these provide protection against heart disease.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
38) Which of the following dietary practices does NOT help to protect a person from developing heart disease?
a) Consuming recommended amounts of dietary fiber.
b) Adequate consumption of antioxidant nutrients.
c) Substituting monounsaturated fats for saturated fats.
d) A diet which substitutes beef for fish.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
39) Current recommendations regarding fat intake suggest a healthy diet should:
a) contain at least 20% of total kcals from saturated fats.
b) provide 20 to 35% of total calories (kcal) from fat.
c) limit the intake of foods high in monounsaturated fatty acids.
d) All of these are healthy recommendations regarding fat intake.
Answer: b
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
40) Which of the following diets provides approximately 18% of the total Calories (kcal) from fat?
a) 41 grams of fat; 2,385 kcal
b) 67 grams of fat; 3,268 kcal
c) 36 grams of fat; 1,154 kcal
d) 17 grams of fat; 2,392 kcal
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
41) Which of the following most accurately describes the chemical structure of a fatty acid?
a) A three carbon molecule bound to nitrogen.
b) A carbon chain bound to a phosphate group.
c) A multiple ring structure with a sugar group attached.
d) A chain of carbon atoms linked together by chemical bonds.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.1 Describe the structure of a triglyceride.
Section Reference: Section 5.2 Types of Lipids
42) Which of the following is an example of tropical oil?
a) Palm kernel oil.
b) Soybean oil.
c) Olive oil.
d) Corn oil.
Answer: a
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
43) Fish oils are a good dietary source of:
a) emulsifiers.
b) tropical oils.
c) omega-3 fatty acids.
d) trans fatty acids.
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
44) The physical characteristics, texture and taste of fatty acids are determined by:
a) the length of the fatty acid chain and the types of bonds between the carbon atoms.
b) the number of acid groups.
c) the extent of digestion in the body.
d) the number of fatty acid chains bound to each glycerol molecule.
Answer: a
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
45) Which of the following is used to make the lipid bilayer found in cell membranes in the body?
a) Saturated fatty acids.
b) Phospholipids.
c) Trans fatty acids.
d) Eicosanoids.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.3 Describe how the structure of phospholipids contributes to their function.
Section Reference: Section 5.2 Types of Lipids
46) Cholesterol is an example of a(n):
a) trans fatty acid.
b) phospholipid.
c) essential nutrient.
d) sterol.
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not essential in the diet.
Section Reference: Section 5.2 Types of Lipids
47) Which of the following organs is able to manufacture cholesterol?
a) Liver.
b) Pancreas.
c) Gallbladder.
d) All of these organs manufacture cholesterol.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.4 Explain why cholesterol is needed in the body, but is not essential in the diet.
Section Reference: Section 5.2 Types of Lipids
48) Eicosanoids are:
a) hormone-like compounds.
b) synthesized from omega-3 and omega-6 fatty acids.
c) needed to regulate important body processes.
d) All of these statements are true.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
49) Chylomicrons:
a) transport lipids, from the food we eat into the body.
b) are absorbed into the lymphatic system.
c) are formed by the intestinal mucosal cell.
d) All of these statements are true.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
50) When needed for a source of energy, fatty acids are broken down into:
a) pyruvate.
b) acetyl CoA.
c) glucose.
d) chylomicrons.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.3 Describe how fatty acids are used to generate ATP.
Section Reference: Section 5.5 Lipid Functions in the Body
51) The anti-inflammatory effects of omega-3 fats are beneficial in regards to:
a) heart disease.
b) rheumatoid arthritis.
c) multiple sclerosis.
d) All of these choices are correct.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.5 Discuss lipid functions in the body.
Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.
Section Reference: Section 5.5 Lipid Functions in the Body
52) Which of the following health problems can increase a person’s risk of developing heart disease?
a) Type 2 diabetes
b) High blood pressure
c) Obesity
d) All of these increase the risk
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
53) Which of the following profiles is associated with an increased risk of atherosclerosis?
a) Total blood cholesterol in adults below 120 mg/100 mL of blood
b) HDL cholesterol below 40 mg/100 mL of blood
c) LDL levels between 120 and 129 mg/100 mL of blood
d) All of these are associated with increased atherosclerosis risk.
Answer: b
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.2 Evaluate your risk of heart disease.
Section Reference: Section 5.6 Lipids and Health
54) What initially causes an atherosclerotic plaque to begin developing?
a) An essential fatty acid deficiency.
b) Low blood pressure.
c) An injury to the artery wall.
d) All of these choices are correct.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
55) All of the following foods EXCEPT _____________help reduce LDL cholesterol and reduce the risk of heart disease.
a) oats
b) flaxseed
c) nuts
d) margarine containing partially hydrogenated vegetable oils
Answer: d
Difficulty: Easy
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.3 Choose heart-healthy foods from each section of MyPlate.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
56) An injury to an artery wall leading to inflammation could be caused by:
a) high blood glucose.
b) infectious microorganisms.
c) free radicals formed during cigarette smoking.
d) All of these choices are correct.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
57) The oxidation of LDLs:
a) recruits macrophages with scavenger receptors to the site.
b) increases inflammation.
c) results in the formation of foam cells.
d) All of these statements are true.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
58) Consumption of all of the following tend to increase blood cholesterol EXCEPT:
a) trans fatty acids.
b) saturated fatty acids.
c) monounsaturated fatty acids.
d) dietary cholesterol.
Answer: c
Difficulty: Easy
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
59) A strong correlation exists between the development of colon cancer and diets:
a) high in fish.
b) high in grains and cereals.
c) with moderate amounts of alcohol.
d) high in animal fats.
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.3 Discuss the relationship between dietary fat and cancer.
Section Reference: Section 5.6 Lipids and Health
60) What is the most likely reason that high fat diets contribute to weight gain and obesity?
a) Fat provides more kcals per gram than carbohydrate or protein.
b) Fat does not provide as much satiety as carbohydrate.
c) The conversion of dietary fat to stored fat is very efficient.
d) All of these contribute.
Answer: d
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.4 Explain how dietary fat intake is related to obesity.
Section Reference: Section 5.6 Lipids and Health
61) Which of the following foods is most likely to contain significant amounts of trans fats?
a) Fish
b) Commercially made crackers and cookies
c) Salad dressings
d) Avocado
Answer: b
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
62) The AMDR for fat intake:
a) is constant throughout the life cycle.
b) is highest during adolescence.
c) is highest for 1-3 year olds.
d) increases over the life cycle.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
63) Which of the following is a good source of essential fatty acids?
a) Walnuts
b) Coconut oil
c) Beef
d) Milk
Answer: a
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
64) Which statement is true about hamburger that is labeled 80% lean?
a) 80% of the kcalories are from protein and 20% are from fat
b) This is the leanest ground beef that can be purchased.
c) 20% of the weight of the meat is fat
d) 80% of the kcalories are from fat
Answer: c
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.4 Use food labels to choose foods that provide healthy fats.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
65) A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is:
a) a carbohydrate-based fat replacer.
b) a protein-based fat replacer.
c) mucilage.
d) olestra.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.4 Use food labels to choose foods that provide healthy fats.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
66) Foods containing fat replacers:
a) provide less fat and kcalories.
b) cause fat soluble vitamins to be poorly absorbed.
c) are not necessarily nutrient dense.
d) All of these choices are correct
Answer: d
Difficulty: Medium
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.1 List the recommendations for total fat, saturated fat, trans fat and cholesterol intake.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
Question Type: Essay
67) How do the structures of unsaturated and saturated fatty acids differ?
Answer:
Difficulty: Easy
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Solution: Saturated fats have the maximum number of hydrogen ions possible bound to the carbon atoms in the molecule and there are no carbon-carbon double bonds.
Unsaturated fats have one or more carbon-carbon double bonds and therefore contain fewer hydrogen atoms.
68) What is hydrogenation and why do food manufacturers use hydrogenated fats in food production?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.2 Classify lipids.
Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference: Section 5.2 Types of Lipids
Solution: Hydrogen atoms are added to the double bonds of unsaturated fatty acids during the manufacturing process, making them more saturated. Hydrogenated fat is less susceptible to oxidation, increasing the shelf life of a product that contains it. Hydrogenation also changes the melting point, making liquid fats more solid at room temperature.
69) Explain the steps of lipid digestion.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution: Lipid digestion begins with the action of lipases in the mouth and stomach; however, the primary site of digestion is the small intestine. Bile, made in the liver and secreted by the gallbladder, emulsifies fat which makes it possible for lipase from the pancreas to more effectively cleave fatty acids from glycerol. The fatty acids, monoglycerides, cholesterol and other fat soluble substances mix with bile to form micelles, which then enter the mucosal cells of the small intestine.
70) Explain why lipoproteins are necessary for lipid transport.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.4 Explain how lipids are transported to cells in the body.
Learning Objective 2: LO 5.4.1 Describe how lipids are transported in the blood and cells.
Section Reference: Section 5.4 Lipid Transport in the Body
Solution: Lipids are not water soluble. Lipoproteins envelope the insoluble fatty acids and cholesterol within a hydrophilic protein and phospholipid shell that is soluble in aqueous blood, thus acting as a transport system for triglycerides, cholesterol and fat soluble vitamins.
71) Explain what happens after lipids are digested and absorbed into the intestinal cell.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.2 Explain how micelles facilitate lipid absorption.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution: Short and medium chain fatty acids and glycerol can be transported directly into the blood. Long chain fatty acids are reassembled into triglycerides in intestinal cells and these molecules along with cholesterol are formed into lipoprotein particles called chylomicrons. Chylomicrons are transferred into the lacteals of the lymphatic system and eventually enter the blood. They do not pass through the liver before entering the blood.
72) Explain the function of pancreatic lipase, lipoprotein lipase and hormone sensitive lipase.
Answer:
Difficulty: Medium
Learning Objective 1: LO 5.3 Describe lipid digestion and absorption.
Learning Objective 2: LO 5.3.1 Describe the steps involved in the digestion of triglycerides.
Section Reference: Section 5.3 Lipids in the Digestive Tract
Solution:
Pancreatic lipase breaks down triglycerides into fatty acids and glycerol in the lumen of the small intestine.
Lipoprotein lipase (LPL) is found on the membranes of cells that form the lining of blood vessels. LPL interacts with lipoproteins to remove triglyceride from the core and break them down into fatty acids and glycerol for absorption into cells.
Hormone sensitive lipase is an enzyme in adipose cells that will breakdown triglycerides that are stored there for release into the bloodstream when energy is required.
73) Explain the events that cause the buildup of cholesterol and plaque formation in arterial walls. Why do antioxidant nutrients help slow this process?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.1 Describe the events that lead to the development of atherosclerosis.
Section Reference: Section 5.6 Lipids and Health
Solution:
1. The artery wall is damaged. Possible causes are hypertension, elevated blood glucose, smoking, infections, or free radicals.
2. LDLs enter the injured arterial wall via a means other than LDL receptor, and are modified, often being oxidized
3. Oxidized/modified LDL attracts white blood cells called macrophages into the artery wall; macrophages take up the modified LDL via scavenger receptors and are eventually converting to a foam cell.
4. As foam cells accumulate, plaque is formed.
Antioxidants may reduce the oxidation of LDL and therefore prevent the accumulation of foam cells in the artery wall.
74) Epidemiologists compared heart disease and cancer rates from 2 different communities. One community had significantly lower rates of heart disease, colon cancer and breast cancer than the other. After eliminating many risk factors associated with these diseases, the researchers believe that the high incidence of heart disease and cancers may in part be due to dietary practices. As a follow-up, researchers would like to conduct interviews to evaluate dietary practices within each community. What dietary practices would you investigate and why?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6 Describe the role of lipids in health and disease.
Section Reference: Section 5.6 Lipids and Health
Solution: Dietary practices that protect against cancer and heart disease are similar and are focused on decreasing total and saturated fat and intake, especially from animal sources, and increasing the intake of plant foods. Therefore, the dietary practices that would be of interest are:
-types of plant foods and relative proportion of total caloric intake from groups of plant foods
-the way in which those foods are prepared
-the relative proportion of fat kcal to total kcal intake
-sources (types) of dietary fat
75) A new dietary recommendation promoted to help reduce a person’s risk of developing heart disease is to consume fish on a regular basis. What is the physiological basis for this recommendation?
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.7 Apply recommendations for lipid intake.
Learning Objective 2: LO 5.7.3 Choose heart-healthy foods from each section of MyPlate.
Section Reference: Section 5.7 Meeting Recommendations for Fat Intake
Solution: Fish is a rich source of the omega-3 fatty acids, EPA and DHA. These fatty acids contribute to the production of eicosanoids in the body that help to reduce blood pressure and decrease inflammation. They may also lower blood triglyceride levels. All of these protect against heart disease.
76) Discuss the relationship between the amount of fat in the diet and the incidence of obesity.
Answer:
Difficulty: Hard
Learning Objective 1: LO 5.6 Describe the role of lipids in health and disease.
Learning Objective 2: LO 5.6.4 Explain how dietary fat intake is related to obesity.
Section Reference: Section 5.6 Lipids and Health
Solution: Fat contains twice as many kcalories as carbohydrates and protein. Fat has a lower satiety factor than carbohydrates or proteins. Additionally, the body converts excess energy from dietary fats to energy stores more efficiently than excess energy from carbohydrates or proteins. However, research supports the fact that it is excess kcalorie consumption that promotes weight gain and not the specific composition of the diet that will promote obesity. It is important to choose foods that provide more mono- and polyunsaturated fatty acids for the prevention of specific diseases; however, to manage weight, one should balance kcalorie intake with energy output.
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.
