Personal Nutrition 9th Edition by Marie A. Boyle - Test Bank

Personal Nutrition 9th Edition by Marie A. Boyle – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

True / False

1. The body can store fat in practically unlimited amounts.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

2. High concentrations of high-density lipoproteins are associated with a high risk of heart attack.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

3. Cholesterol is found in plant and animal foods.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
LEARNING OBJECTIVES: PNUT.BOYL.16.5.3 – Describe food sources and roles of phospholipids and cholesterol.

4. Based on a 2,000-calorie diet, the DV for saturated fat is 20 grams.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

5. Palm and coconut oils are examples of polyunsaturated fats.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

6. Running is the only exercise that raises HDL levels.
a. True
b. False
ANSWER: False
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

7. Foam cells play an important role in preventing heart disease progression.
a. True
b. False
ANSWER: False
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

8. To lower blood cholesterol, an atherogenic diet plan advocates keeping saturated fat to less than five to six percent of daily calories.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

9. The human body can synthesize all the fatty acids it needs from carbohydrate, fat, or protein.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

10. Flaxseed is rich in omega-3 fatty acids.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

11. Hydrogenation makes unsaturated fats more saturated.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

12. All food fats contain a mixture of saturated and unsaturated fatty acids.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

13. Nonsmokers have uniformly lower HDL levels than do smokers.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

14. Some studies show that garlic may reduce blood pressure.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

15. Long-chain fatty acids are water soluble and travel freely in blood and lymph.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

16. The Mediterranean diet provides about 30 to 35 percent of calories from fat.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

17. Based on research at Harvard University, more than 30,000 American deaths each year are attributable to trans fatty acids.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

18. Eating more fiber promotes fat and cholesterol excretion.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Nourish the Heart
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

19. Phytosterols are phytochemicals that facilitate the absorption of dietary cholesterol from the intestine.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

20. Lecithin is a major constituent of cell membranes.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

21. Linolenic acid is one of the fatty acids synthesized by the human body.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

22. Vitamin C and vitamin E are natural antioxidants.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

23. Fat provides the optimal form of energy for the brain.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

24. The health benefits of olive oil are primarily due to its lower calorie content than other oils.
a. True
b. False
ANSWER: False
DIFFICULTY: Understand
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

25. Lecithin is often used as a food additive to keep the fats evenly dispersed with the other ingredients.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
LEARNING OBJECTIVES: PNUT.BOYL.16.5.3 – Describe food sources and roles of phospholipids and cholesterol.

26. A high-fiber diet is typically high in dietary cholesterol.
a. True
b. False
ANSWER: False
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Nourish the Heart
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

27. Moderate drinking, defined as no more than one drink a day for most women, and no more than two drinks a day for most men, is associated with higher HDL levels.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

28. Prior to menopause, estrogen may protect women from cardiovascular disease.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

29. One of the functions of fat is storing genetic information.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

Multiple Choice

30. One pound of body fat provides _____ calories.
a. 1,000
b. 2,500
c. 3,000
d. 3,500
e. 4,000
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

31. Fats provide _____ by _____.
a. an energy reserve; promoting hunger
b. satiety; slowing stomach emptying
c. climate control; cushioning organs
d. shock absorption; coating cell membranes
e. body temperature homeostasis; dissipating excess body heat
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

32. Which substance makes up 95 percent of the lipids in foods and in the human body?
a. triglycerides
b. cholesterol
c. phospholipids
d. sucrose
e. sterols
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

33. What lipid is an essential fatty acid?
a. lecithin
b. cholesterol
c. linoleic acid
d. stearic acid
e. butyric acid
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

34. Which statement best describes a function of cholesterol?
a. It mixes with fat and water to suspend fat molecules within fluid.
b. It is an important lipid in the structure of brain and nerve cells.
c. It protects other compounds by reacting with oxygen.
d. It reduces inflammation in arthritis and asthma sufferers.
e. It changes the chain length of carbon atoms in fatty acids.
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
LEARNING OBJECTIVES: PNUT.BOYL.16.5.3 – Describe food sources and roles of phospholipids and cholesterol.

35. The American Heart Association recommends a saturated fat intake of ____ of total calories.
a. 21-25 percent
b. 15-20 percent
c. 10-12 percent
d. 5-6 percent
e. 2-4 percent
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

36. To adhere to dietary recommendations of both the American Heart Association and Dietary Guidelines for Americans, cholesterol intake in persons at high risk for heart disease or diabetes should be below _____ milligrams per day
a. 200
b. 250
c. 300
d. 350
e. 400
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

37. What fat replacer was the first to gain the approval of the Food and Drug Administration (FDA)?
a. Simplesse
b. Olestra
c. Caprenin
d. Stevia
e. Placebo
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

38. Which oil is highest in saturated fats?
a. safflower oil
b. corn oil
c. coconut oil
d. sunflower oil
e. soybean oil
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

39. What fat replacer is a noncaloric artificial fat made from fatty acids and sucrose?
a. Caprenin
b. Stevia
c. Simplesse
d. Splenda
e. Olestra
ANSWER: e
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

40. Which type of lipoprotein transports newly digested fat from the intestine through the lymph and blood?
a. high-density lipoprotein
b. low-density lipoprotein
c. chylomicron
d. very-low-density lipoprotein
e. triglycerides
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

41. Health experts advise that you decrease consumption of foods rich in _____ and increase the intake of _____ to achieve a more healthful balance.
a. omega-6 fatty acids; omega-3 fatty acids
b. saturated fat; cholesterol
c. omega-3 fatty acids; omega-9 fatty acids
d. chylomicrons; LDL-cholesterol
e. HDL-cholesterol; LDL-cholesterol
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

42. What food is a good source of polyunsaturated fatty acids?
a. palm oil
b. beef tallow
c. safflower oil
d. cocoa butter
e. butter
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

43. Which factor is associated with lower HDL levels?
a. Being a non-smoker, as opposed to a smoker
b. Losing weight
c. Being male, as opposed to being female
d. Consuming fish rather than red meat
e. Engaging in moderate alcohol consumption
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

44. Which food contains cholesterol?
a. peanut butter
b. corn oils
c. avocados
d. beef liver
e. garlic cloves
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
LEARNING OBJECTIVES: PNUT.BOYL.16.5.3 – Describe food sources and roles of phospholipids and cholesterol.

45. For most Americans, the most important dietary change to make in order to reduce blood LDL-cholesterol levels is to reduce intake of ____.
a. polyunsaturated fat
b. cholesterol
c. saturated and trans fats
d. monounsaturated fat
e. fish oils
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

46. Americans are urged to eat more fish due to its high content of ____.
a. omega-3 fatty acids
b. HDL-cholesterol
c. vitamin A
d. lecithin
e. sterols
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

47. A desirable level of total blood cholesterol in adults is ____.
a. < 200 mg/dL
b. 200-239 mg/dL
c. 240-259 mg/dL
d. 260-274 mg/dL
e. 275-300 mg/dL
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Diseas
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

48. Which food has the most grams of saturated fat per serving portion?
a. skim milk
b. salmon
c. regular cheddar cheese
d. extra lean ham
e. mixed nuts
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

49. Monounsaturated fats are better than polyunsaturated fats in the diet because they ____.
a. are lower in calories per tablespoon
b. increase total cholesterol
c. decrease LDL and decrease HDL
d. decrease LDL without decreasing HDL
e. increase triglycerides
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

50. To reduce added fats in your diet when preparing home-cooked meals, use ____ to coat pans.
a. nonstick sprays
b. shortening
c. butter
d. canola oil
e. corn oil margarine
ANSWER: a
DIFFICULTY: Understand
REFERENCES: The Savvy Diner: Choose Fats Sensibly
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

51. Joy decides to cook dinner with less fat tonight and instead of two tablespoons of butter, she uses one tablespoon on her baked potato. Approximately how many grams of fat did Joy remove from her meal?
a. 5 grams
b. 12 grams
c. 25 grams
d. 50 grams
e. 100 grams
ANSWER: b
DIFFICULTY: Apply
REFERENCES: The Savvy Diner: Choose Fats Sensibly
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

52. Joy decides to cook dinner with less fat tonight and omits two tablespoons of vegetable oil from her recipe for rice pilaf. This change reduces the calories from fat in this recipe by approximately ____.
a. 24 calories
b. 50 calories
c. 100 calories
d. 200 calories
e. 350 calories
ANSWER: d
DIFFICULTY: Apply
REFERENCES: The Savvy Diner: Choose Fats Sensibly
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

53. The Mediterranean diet is low in ____.
a. fiber
b. phytochemicals
c. red meats
d. cheese
e. whole-grain products
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

54. Fat that enters the small intestine is ____.
a. immediately digested by enzymes from the pancreas
b. immediately emulsified by bile from the gallbladder
c. absorbed as is through the villi packaged as a chylomicron
d. trapped in fiber and carried out of the body
e. transported to the large intestine where digestion begins
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

55. Sue overate by 500 calories each day on her recent cruise to the Bahamas. If Sue gained one pound of body fat as a result, how long was her cruise?
a. two days
b. five days
c. seven days
d. 14 days
e. one month
ANSWER: c
DIFFICULTY: Apply
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

56. One concern regarding olestra is that it ____.
a. increases the risk of obesity by providing nine calories per gram
b. increases the risk of high blood pressure in sensitive individuals
c. can inhibit the absorption of vitamins
d. is hard to avoid because it is naturally found in foods
e. increases cravings for sweets
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

57. What part of the body senses blood pressure?
a. heart
b. kidneys
c. liver
d. pancreas
e. skin
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

58. An optimal LDL-cholesterol level is ____, while an optimal HDL-cholesterol level is ____.
a. ≥ 240 mg/dL; < 40 mg/dL
b. 70-159 mg/dL; > 30 mg/dL
c. < 70 mg/dL; ≥ 50 mg/dL
d. <150 mg/dL; ≥ 40 mg/dL
e. It is irrelevant as long as your total cholesterol is lower than 170 mg/dL.
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

59. Heart disease is the major cause of death among women after menopause because ____.
a. osteoporosis is so common and weakens the heart
b. women tend to eat more fat in their diets after they reach 55
c. stress levels increase while activity levels decrease
d. menopause leads to the overproduction of chylomicrons
e. low estrogen levels lower HDL and raise LDL
ANSWER: e
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

60. What factor is associated with the process of atherosclerosis?
a. Artery walls become more elastic
b. Passage through the arteries narrows
c. White blood cells remove plaque formations
d. HDL particles penetrate the walls of the arteries
e. Red blood cells and oxidized LDL create plaque formations
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

61. Trans fats are ____.
a. formed when margarine is hydrogenated
b. created when oils become rancid
c. omitted on food labels
d. naturally found in legumes and some nuts
e. unsaturated fatty acids with hydrogen atoms attached on the same side of the points of unsaturation
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

62. Sam and Regina have a two-year old daughter, Keira. Sam believes they should put Keira on a low-fat diet like the one he and Regina follow. What advice would you give these parents?
a. Try to prevent heart problems by limiting Keira’s fat calories to 20 to 35 percent of calories.
b. Take proactive measures and limit her fat intake to less than 20 percent of calories.
c. Monitor Keira’s fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three.
d. Do not restrict Keira’s fat consumption until she is four years old.
e. Place Keira on a vegan diet, since it is the healthiest option.
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

63. A sizable body of evidence from around the world suggests that garlic may benefit health by ____.
a. reducing blood platelets
b. lowering blood cholesterol
c. keeping arteries rigid
d. lowering HDL
e. increasing the white blood cell count
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

64. The most important difference between the typical American diet and the typical Mediterranean diet is that ____.
a. Americans eat more saturated fat
b. Americans eat more fruits
c. Americans exercise less
d. Americans eat more monounsaturated fat
e. Americans consume more of their food earlier in the day
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

65. Unprocessed oils are best stored in airtight containers because ____.
a. exposure to the air will decrease the likelihood of rancidity
b. airtight storage destroys the natural antioxidants in the oils
c. points of unsaturation in their molecules are vulnerable to oxidation
d. this prevents hydrogenation, which makes them less healthful
e. this allows the oil to be stored long-term without additives
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

66. Heather notices that her favorite breakfast cereal contains BHA and BHT. Why did the manufacturer add these ingredients?
a. To enhance the flavor of the cereal
b. To fortify the cereal with fat soluble vitamins
c. To improve the lipid profile of the cereal
d. To provide essential fatty acids
e. To keep the oil in the cereal from spoiling
ANSWER: e
DIFFICULTY: Understand
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

67. Phospholipids can help fats cross cell membranes because ____.
a. they are so abundant in foods and widespread in the body
b. they are fat soluble but not water soluble
c. they have a large, multiple-ring structure
d. they have water-soluble heads and fat-soluble tails
e. their phosphorus components inhibit water from crossing the membranes
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
LEARNING OBJECTIVES: PNUT.BOYL.16.5.3 – Describe food sources and roles of phospholipids and cholesterol.

68. Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing.
a. short-chain fatty acids
b. long-chain fatty acids
c. phospholipids
d. cholesterol
e. lecithin
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

69. As the amount of _____ in a lipoprotein increases, its _____ also increases.
a. protein; density
b. triglycerides; solubility
c. protein; size
d. triglycerides; density
e. protein; solubility
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

70. How is a trans fatty acid different from other unsaturated fatty acids?
a. A trans fatty acid has at least two hydrogen atoms attached to each carbon atom in the chain.
b. At a trans fatty acid’s point of unsaturation, the hydrogens are on opposite sides of the carbon chain instead of on the same side.
c. A trans fatty acid’s carbon chain contains at least one double bond between two carbon atoms instead of all single bonds.
d. At a trans fatty acid’s point of unsaturation, the hydrogens are on the same side of the carbon chain instead of on opposite sides.
e. A trans fatty acid has two additional carbon atoms and two additional hydrogen atoms.
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

71. Which dietary change would be most effective for lowering one’s LDL?
a. Replacing monounsaturated fats with saturated fats
b. Replacing polyunsaturated fats with hydrogenated fats
c. Choosing whole milk instead of a soda beverage
d. Choosing broiled salmon instead of a bacon burger
e. Replacing two glasses of water with two glasses of red wine per day
ANSWER: d
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Nourish the Heart
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

Vignette #1
Jack has just returned from the hospital where his father is recovering from a heart attack. The doctors told Jack that his dad’s atherosclerosis is very serious. Jack and his wife, Melanie, are worried about Jack’s father and also are starting to think about Jack’s risk of having heart disease in his lifetime. He sets up an appointment at his doctor’s office and has his blood lipid levels evaluated for the first time. Let’s see if you can answer some of the questions that Jack and Melanie have.

72. Jack lacks control over which risk factor?
a. obesity
b. genetics
c. stress
d. atherogenic diet
e. physical inactivity
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
PREFACE NAME: Vignette1
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

73. Jack’s results from his blood lipid level test are as follows:
Total cholesterol 255 mg/dL
LDL 145 mg/dL
HDL 40 mg/dL
Triglycerides, fasting 220 mg/dL
Which statement accurately describes Jack’s test results?
a. His total cholesterol is in the desirable range.
b. His LDL cholesterol puts him at high risk for CVD.
c. His triglycerides are in the desirable range.
d. His HDL is borderline for high risk for CVD.
e. His ratio of LDL to HDL is optimal.
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
PREFACE NAME: Vignette1
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

74. Which choice would be best in order for Jack to lower his LDL cholesterol without decreasing his HDL cholesterol?
a. Reduce exercise.
b. Eat an atherogenic diet.
c. Switch back to butter instead of margarine.
d. Eat cashews and use olive oil.
e. Eat more trans fats when possible.
ANSWER: d
DIFFICULTY: Apply
REFERENCES: 5.6 Fat Can Be Healthy
PREFACE NAME: Vignette1
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

75. What process occurs in atherosclerosis?
a. Oxidized LDL is incorporated into the lining of arteries.
b. A blood clot travels to the brain and causes a stroke.
c. Chylomicrons cause veins to lose their elasticity.
d. Blood pressure becomes too low and leads to dizziness.
e. HDL transports cholesterol to the liver for disposal.
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
PREFACE NAME: Vignette1
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

76. Because he is now better informed, Jack wants to cook healthier meals. Which recommendation should he avoid?
a. Use fruit jam instead of margarine on toast.
b. Use applesauce instead of butter when baking brownies.
c. Eat salmon and herring twice per week.
d. Have no more than three alcoholic drinks per day.
e. Drink fat-free or low fat milk.
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
PREFACE NAME: Vignette1
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

Vignette #2
Bob is committed to losing weight but knows little about nutrition. He has heard his friends discussing types of fat, such as saturated and unsaturated. He has no idea what the terms mean or how they relate to his health and diet. He also has read that the most important improvement a person can make in his or her diet is to eat less cholesterol. Let’s answer these questions and help Bob understand this topic better.

77. A characteristic of saturated fats is that they ____.
a. are liquid at room temperature
b. carry the maximum possible number of hydrogens
c. function as emulsifiers in the small intestine
d. provide four calories per gram
e. are found mostly in vegetable oils
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 5.2 A Closer View of Fats
PREFACE NAME: Vignette 2
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

78. Which food is rich in saturated fat?
a. steak
b. banana
c. avocado
d. broccoli
e. canola oil
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.2 A Closer View of Fats
PREFACE NAME: Vignette 2
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

79. Bob read an article about how fat travels in his body. He learned that ____.
a. blood cholesterol is carried in LDLs and deposited in plaque inside his arteries
b. chylomicrons travel in HDLs and are taken back to his liver for disposal
c. fat from a recent meal is carried in HDL to his liver for storage
d. HDL makes fat available to body cells via dietary enzymes
e. HDL is soluble in water and its particles are carried through plasma into the lymph system
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
PREFACE NAME: Vignette 2
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

80. Bob wants to lower his blood cholesterol. What piece of advice should he ignore?
a. You should lower your intake of trans fats only, not of other types of fat.
b. Lowering your saturated fat intake may be more important than reducing dietary cholesterol.
c. Eat more plant sources of fats to lower total blood cholesterol and LDL cholesterol.
d. Eat more high-soluble fiber foods such as legumes.
e. Bake or grill fish to avoid adding unhealthy fats.
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
PREFACE NAME: Vignette 2
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

81. Bob knows he needs to take in fewer calories to lose weight. Bob should be aware that ____.
a. individual food items eaten should contain less than 10 percent calories from saturated fat
b. saturated fats lose approximately 30 percent of their calories when melted
c. monounsaturated fats accumulate as adipose tissue primarily around the waist
d. both saturated and unsaturated fats have nine calories per gram
e. high intakes of nuts as snacks are encouraged by the American Medical Association
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 5.5 Fat in the Diet
PREFACE NAME: Vignette 2
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

Matching

Match the term with the short phrase or description that best matches it.
a. a type of lipoprotein that transports newly digested fat from the intestine through lymph and blood
b. clusters of lipids associated with protein that serve as transport vehicles for lipids in blood and lymph
c. carries fats packaged or made by the liver to various tissues in the body
d. carries cholesterol to body cells
e. carries cholesterol in the blood back to the liver for recycling or disposal
f. the cholesterol in LDLs that is attacked by reactive oxygen molecules inside the walls of the arteries
g. cells from the immune system containing scavenged oxidized LDL cholesterol that are thought to initiate arterial plaque formation
h. highly toxic compounds created in the body as a result of chemical reactions that involve oxygen
DIFFICULTY: Remember
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

82. chylomicron
ANSWER: a

83. foam cells
ANSWER: g

84. HDL
ANSWER: e

85. LDL

ANSWER: d

86. lipoproteins
ANSWER: b

87. oxidized LDL cholesterol
ANSWER: f

88. VLDL
ANSWER: c

Match the term with the short phrase or description that best matches it.
a. a type of lipoprotein that transports newly digested fat from the intestine through lymph and blood
b. clusters of lipids associated with protein that serve as transport vehicles for lipids in blood and lymph
c. carries fats packaged or made by the liver to various tissues in the body
d. carries cholesterol to body cells
e. carries cholesterol in the blood back to the liver for recycling or disposal
f. the cholesterol in LDLs that is attacked by reactive oxygen molecules inside the walls of the arteries
g. cells from the immune system containing scavenged oxidized LDL cholesterol that are thought to initiate arterial plaque formation
h. highly toxic compounds created in the body as a result of chemical reactions that involve oxygen
DIFFICULTY: Remember
REFERENCES: Eat Well Be Well: Nourish the Heart
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

89. free radicals
ANSWER: h

Match the term with the short phrase or description that best matches it.
a. a phospholipid
b. one of the sterols
c. a fatty acid carrying the maximum possible number of hydrogen atoms
d. a fatty acid with one or more points of unsaturation
e. a fatty acid containing one point of unsaturation
f. a fatty acid in which two or more points of unsaturation occur
g. one of the polyunsaturated fatty acids that is essential for human beings
h. a fatty acid that cannot be synthesized in the body in amounts sufficient to meet physiological need
i. polyunsaturated fatty acids that have their end-most double bonds after the sixth carbon in the chain
j. polyunsaturated fatty acids that have their end-most double bonds after the third carbon in the chain
k. a type of fatty acid created when an unsaturated fat is hydrogenated
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

90. cholesterol
ANSWER: b

91. essential fatty acid
ANSWER: h

92. lecithin
ANSWER: a

93. linoleic acid
ANSWER: g

94. monounsaturated fatty acid
ANSWER: e

95. omega-3 fatty acids
ANSWER: j

96. omega-6 fatty acids
ANSWER: i

97. polyunsaturated fatty acid
ANSWER: f

98. saturated fatty acid
ANSWER: c

99. unsaturated fatty acid
ANSWER: d

Match the term with the short phrase or description that best matches it.
a. a phospholipid
b. one of the sterols
c. a fatty acid carrying the maximum possible number of hydrogen atoms
d. a fatty acid with one or more points of unsaturation
e. a fatty acid containing one point of unsaturation
f. a fatty acid in which two or more points of unsaturation occur
g. one of the polyunsaturated fatty acids that is essential for human beings
h. a fatty acid that cannot be synthesized in the body in amounts sufficient to meet physiological need
i. polyunsaturated fatty acids that have their end-most double bonds after the sixth carbon in the chain
j. polyunsaturated fatty acids that have their end-most double bonds after the third carbon in the chain
k. a type of fatty acid created when an unsaturated fat is hydrogenated
DIFFICULTY: Remember
REFERENCES: 5.2 A Closer View of Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.2 – Describe the difference between saturated fat, polyunsaturated fat, and monounsaturated fat.

100. trans fatty acid
ANSWER: k

Essay

101. Describe the dietary recommendations for fat intake from the Dietary Guidelines for Americans and the American Heart Association.
ANSWER: Dietary Recommendations from the Dietary Guidelines for Americans:
• Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
• When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
• Consume less than 10 percent of calories as saturated fat with an ultimate goal of limiting saturated fat intake to less than 7 percent of calories, replacing these calories with those from monounsaturated or polyunsaturated fatty acids.
• Limit dietary cholesterol to less than 300 mg per day (and less than 200 mg per day in persons at high risk for heart disease or diabetes).
• Keep trans fatty acid consumption as low as possible, especially by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils.
• Reduce intake of solid fats (major sources of saturated and trans fatty acids).
• Consume two 4-ounce servings of seafood per week as a source of omega-3 fatty acids.
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

102. Describe five functions for lipids in the body.
ANSWER: Fats in the Body:
• Provide a concentrated source of energy to fuel the body’s work
• Serve as the body’s chief energy reserve
• Form the major components of cell membranes
• Nourish skin and hair
• Insulate the body from extremes of temperature
• Cushion the vital organs to protect them from shock
• Provide raw materials for body compounds such as bile and vitamin D
DIFFICULTY: Remember
REFERENCES: 5.1 A Primer on Fats
LEARNING OBJECTIVES: PNUT.BOYL.16.5.1 – Describe the functions of fat in the body.

103. Compare and contrast the following lipoproteins: LDL, HDL, VLDL, and chylomicrons. Include their functions in the body and the correlation between high or low levels and heart disease risk.
ANSWER: The following lipoproteins: LDL, HDL, VLDL, and chylomicrons are described below:

LDL (low-density lipoprotein) carries cholesterol (much of it synthesized in the liver) to body cells. LDL travels through blood vessels, is vulnerable to attack by oxygen, and has affinity for linings of artery walls—contributing to plaque buildup. A high blood cholesterol level usually reflects high LDL. High LDL blood cholesterol level increases the risk for heart disease.

HDL (high-density lipoprotein) carries cholesterol in the blood back to the liver for recycling or disposal. Low HDL blood cholesterol level increases the risk for heart disease.

VLDL (very-low-density lipoprotein) carries fats packaged or made by the liver to various tissues in the body.

Chylomicron is a type of lipoprotein that transports newly digested fat (mostly triglyceride) from the intestine through lymph and blood. The structure of a chylomicron arranged with hydrophobic (water-fearing) molecules (the fatty acids) on the inside and hydrophilic (water-loving) molecules (proteins) on the outside allows lipids to travel through the watery fluids of the body.
DIFFICULTY: Understand
REFERENCES: 5.4 How the Body Handles Fat
LEARNING OBJECTIVES: PNUT.BOYL.16.5.4 – Summarize fat digestion, absorption, and transport in the body.

104. Jamal’s girlfriend insists that margarine is better than butter but he learns that she is wrong in his nutrition course. How can Jamal encourage a discussion with his girlfriend to address thenegative aspects of margarine in the diet?
ANSWER: Trans fatty acids found in margarine may be as likely to boost blood levels of “bad” LDL cholesterol as the saturated fat found in butter. What’s more, the research suggests that in large amounts, trans fatty acids lower “good” HDL cholesterol in the blood. In addition, an analysis by researchers at Harvard University suggested that more than 30,000 American deaths each year are attributable to trans fatty acids.
DIFFICULTY: Remember
REFERENCES: 5.5 Fat in the Diet
LEARNING OBJECTIVES: PNUT.BOYL.16.5.5 – Discuss dietary recommendations for fats in the diet.

105. Discuss general tips to achieve the goal of reducing your saturated fat intake to less than 10 percent of total calories and increase your intake of protective fibers and antioxidant nutrients.
ANSWER: General tips to achieve the goal of reducing your saturated fat intake to less than 10 percent of total calories and increase your intake of protective fibers and antioxidant nutrients include:

Become a Savvy Supermarket Shopper.
Learn to read food labels to help you choose nutritious, heart-healthy food products. Read manufacturers’ labels to determine both the amounts and the types of fat contained in foods. When comparing foods, look at the Nutrition Facts panel, and choose the food with the lower amounts of saturated fat, trans fat, and cholesterol.

Keep Blood Cholesterol at or Below the Recommended Levels.
Among the most influential diet-related factors that raise blood cholesterol levels are saturated fat and trans fat intakes. For every one percent reduction in a high blood cholesterol level, there is a two to three percent reduction in the risk of heart attack.
• Substitute highly monounsaturated fats (canola or olive oils) and highly polyunsaturated fats (vegetable oils and fish oils) for saturated fats in the diet, because both lower LDL-cholesterol levels in the blood.
• Replace saturated fats and trans fats with unsaturated fats from vegetables, legumes (beans), and nuts.
• Add bulk. People on high-fiber diets have been shown to excrete more cholesterol and fat than those on low-fiber diets.
• Eat generous amounts of fruits and vegetables—at least five to nine servings a day—as a source of antioxidants and other protective compounds in the diet.

Balance Energy Intake with Energy Needs.
For heart health, maintain a healthy body weight and a level of physical activity that keeps you fit and matches the number of calories you eat
DIFFICULTY: Apply
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

106. Explain the effect of hypertension in contributing to atherosclerosis.
ANSWER: Hypertension makes atherosclerosis worse. A stiffened artery, already strained by each pulse of blood surging through it, is stressed even more if the internal pressure is high. Hypertension causes injured places within the blood vessels to develop more frequently, and plaques grow faster. Hardened arteries also fail to let blood flow freely through the body’s blood-pressure-sensing organs, the kidneys, which respond as if the blood pressure were too low and raise it further.
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

107. For each of the following ingredients, suggest a substitution that is lower in unhealthy fats:

a. cheddar cheese
b. 2% milk
c. mayonnaise
d. one whole egg
e. pastry desserts
f. fish sticks
g. pasta with Alfredo sauce
h. solid shortening (stir-frying)
i. salad dressing
ANSWER: Answers may vary.

Instead of: Substitute:
a. cheddar cheese cheese made from part-skim milk (mozzarella, Swiss lace, farmer) or reduced-fat
cheeses
b. 2% milk fat-free or one percent milk
c. mayonnaise reduced-fat or fat-free mayonnaise
d. one whole egg 2 whipped egg whites or 1/4 cup egg substitute
e. pastry desserts fresh-fruit desserts
f. fish sticks baked salmon
g. pasta with Alfredo sauce whole-grain pasta and sauce made with low-fat milk and cornstarch or flour
h. solid shortening (stir-frying) peanut or olive oil
i. salad dressing fat-free salad dressings or reduced-calorie dressings

DIFFICULTY: Apply
REFERENCES: Eat Well Be Well: Nourish the Heart
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

108. Describe the “French paradox” as it applies to low rates of heart disease.
ANSWER: A strong association between moderate alcohol consumption and low rates of heart disease was first observed in France and then in other wine-drinking areas of the Mediterranean. Researchers have since identified antioxidants and other compounds in red wine that decrease blood clotting, and this may help explain part of the “French paradox” or how a region with high fat intakes could have such low rates of heart disease. Researchers are quick to point out, however, that other factors certainly may contribute to the paradox. For example, the French consume about 57 percent of their day’s calories before 2 p.m., whereas most Americans have consumed only about 38 percent of their calories by that time. Also, the French mostly consume their wine with meals, and they eat more fruits and vegetables and leaner cuts of meat.
DIFFICULTY: Understand
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.

109. What is meant by the “Mediterranean diet,” and what might a typical day’s meal plan look like? What nutrients is this diet particularly high or low in? Comment on your ability to follow this way of eating.
ANSWER: The “Mediterranean diet” refers to the nutritional habits of people living in Greece, France, Italy, and other countries around the Mediterranean Sea. Only a fraction of the heart disease and related deaths experienced by people living in Western, industrial countries like the United States is seen in these particular countries.

The traditional “Mediterranean diet” is rich in fruits, vegetables, grains, fish, and beans, whereas most American diets include much more meat and other animal products known to be high in saturated fat. Thus, the Mediterranean diet is high in the vitamins, minerals, fiber, and phytochemicals that keep bodies healthy and low in saturated fat, because Mediterranean people consume so little meat and butter.
DIFFICULTY: Understand
REFERENCES: 5.6 Fat Can Be Healthy
LEARNING OBJECTIVES: PNUT.BOYL.16.5.6 – List strategies for including heart-healthy fats in the diet.

110. Identify factors that impact HDL levels.
ANSWER: Factors that impact HDL levels:

• One factor is gender. Women have higher HDL cholesterol levels than men. However, heart disease is the major cause of death among women after menopause, when low levels of estrogen lead to a decrease in HDL levels along with an increase in LDL levels.
• Another factor, interestingly, seems to be smoking habits. Nonsmokers have uniformly higher HDL levels than do smokers.
• Still another factor is body weight. Those who are overweight may increase HDL levels by losing weight.
DIFFICULTY: Remember
REFERENCES: 5.7 Spotlight: Diet and Heart Disease
LEARNING OBJECTIVES: PNUT.BOYL.16.5.7 – Describe components of a heart-healthy lifestyle.