Understanding Normal and Clinical Nutrition 10th Edition by Sharon Rady Rolfes - Test Bank

Understanding Normal and Clinical Nutrition 10th Edition by Sharon Rady Rolfes – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

1. In which form are most dietary lipids found?   a. Sterols b. Glycerols   c. Triglycerides d. Monoglycerides   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

2. Lipids that are solid at room temperature are known as   a. oils. b. fats.   c. omegas. d. glycerols.   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

3. Lipids that are liquid at room temperature are known as   a. oils. b. fats.   c. omegas. d. glycerols.   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

4. What is the chemical composition of fats?   a. Hexose polymers   b. Glycogen granules   c. Fatty acids and glycerol   d. Combinations of long-chain fatty acids   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

5. A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a   a. diglyceride. b. triglyceride.   c. phospholipid. d. monoglyceride.   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

6. What compound is composed of 3 fatty acids and glycerol?   a. Steroid b. Lecithin   c. Triglyceride d. Monoglyceride   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

7. How many double bonds are present in stearic acid?   a. 0 b. 1   c. 2 d. 3   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

8. What is the simplest 18-carbon fatty acid?   a. Stearic acid b. Linoleic acid   c. Palmitic acid d. Linolenic acid   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

9. Which of the following is a property of dietary lipids?   a. Omega-3 fatty acids are always unsaturated   b. Lipids that are solid at room temperature are classified as oils   c. The fatty acids in triglycerides may be of chain length 2 to 25 carbons   d. The most common fatty acid chain length in triglycerides is 10 carbons   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

10. Which of the following represents a chief source of short-chain and medium-chain fatty acids?   a. Fish b. Eggs   c. Dairy d. Soybeans   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

11. How many hydrogen atoms are attached to each carbon adjacent to a double bond?   a. 1 b. 2   c. 4 d. 6   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

12. Like _____, lipids are made of _____ atoms.   a. vitamins; C, N, and O b. carbohydrates; C, H, and O   c. protein; C, H, O, and N d. water; C, H, and O   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

13. Lipids differ in their degree of saturation or unsaturation due to their number of   a. amino acids. b. double bonds.   c. saccharide units. d. peptide linkages.   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

14. Which of the following is a common dietary saturated fatty acid?   a. Oleic acid b. Stearic acid   c. Linolenic acid d. Arachidonic acid   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

15. Approximately how many carbons are contained in a medium-chain fatty acid?   a. 2-4 b. 6-10   c. 12-22 d. 24-26   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

16. Which of the following is a common source of medium-chain fatty acids?   a. Fish oils b. Beef products   c. Vegetable oils d. Dairy products   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

17. Which of the following describes a fatty acid that has one double bond?   a. Saturated b. Hydrogenated   c. Monounsaturated d. Polyunsaturated   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

18. What type of fatty acid is found in high amounts in olive oil?   a. Saturated b. Monounsaturated   c. Polyunsaturated d. Partially hydrogenated   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

19. Which one of the following compounds is missing 4 or more hydrogen atoms?   a. Monounsaturated fatty acid b. Polyunsaturated fatty acid   c. Long-chain saturated fatty acid d. Short-chain saturated fatty acid   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

20. Which of the following is a polyunsaturated fatty acid in foods?   a. Oleic acid b. Acetic acid   c. Stearic acid d. Linoleic acid   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

21. A person wishing to increase consumption of polyunsaturated fats should choose   a. coconut oil. b. beef products.   c. vegetable oils. d. dairy products.   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

22. An omega-3 fatty acid has its first double bond on the   a. third carbon from the acid end. b. first 3 carbons from the acid end.   c. third carbon from the methyl end. d. first 3 carbons from the methyl end.   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

23. What is a triacylglycerol?   a. A triglyceride b. A phospholipid   c. A partially hydrolyzed lipid d. A lipid found only in cold-water fish   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

24. The easiest way to increase intake of oleic acid is to consume more   a. lard oil. b. corn oil.   c. olive oil. d. safflower oil.   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

25. A triglyceride always contains 3   a. carbons. b. glycerols.   c. fatty acids. d. double bonds.   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

26. Which of the following is a feature of polyunsaturated fats?   a. Low melting point b. High melting point   c. Solid at room temperature d. Solid at refrigerator temperature   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

27. Which of the following is known as a tropical oil?   a. Coconut oil b. Flaxseed oil   c. Safflower oil d. Conjugated linoleic acid   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

28. Which of the following is a factor that determines the hardness of a fat at a given temperature?   a. Origin of the fat b. Degree of saturation   c. Number of acid groups d. Number of oxygen atoms   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

29. Which of the following sources would yield the softest lipids at room temperature?   a. Lard b. Beef   c. Pork d. Safflower   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

30. A major cause of rancidity of lipids in foods is exposure to   a. heat and oxygen. b. fluorescent lighting.   c. freezer temperatures. d. enrichment additives.   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

31. Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?   a. Chain length   b. Number of double bonds   c. Position of first saturated bond   d. Size of adjacent fatty acids on the triglyceride molecule   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

32. Which of the following is a characteristic of lipids?   a. A quick way to spoil fats is by exposure to carbon dioxide   b. Typically, the shorter the carbon chain, the firmer the fat at 75°   c. Corn and sunflower oils are more prone to spoilage than palm kernel oil   d. Palm oil and coconut oil are very liquid due to their longer carbon chains   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

33. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?   a. Lard b. Peanut oil   c. Soybean oil d. Coconut oil   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

34. Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?   a. Refrigeration b. Addition of BHT   c. Partial hydrogenation d. Addition of phosphorus   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

35. Which of the following is NOT a method used by food processors to stabilize the lipids in food products?   a. Refrigeration b. Hydrogenation   c. Tightly sealed packaging d. Addition of oxidizing chemicals   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

36. Characteristics of hydrogenated oils include all of the following EXCEPT   a. they are stored in adipose tissue.   b. they lower HDL and raise LDL cholesterol in the body.   c. some of their fatty acids change shape from cis to trans.   d. products containing them become rancid sooner, contributing to a shorter shelf life.   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

37. Which of the following has the highest percentage of its fat in saturated form?   a. Butter b. Walnut oil   c. Beef tallow d. Coconut oil   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

38. Which of the following has the highest percentage of its fat in polyunsaturated form?   a. Butter b. Corn oil   c. Beef tallow d. Coconut oil   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

39. Which of the following characteristics is shared by olive oil and canola oil?   a. Neither is liquid at room temperature   b. Neither contains saturated fatty acids   c. Both contain high levels of polyunsaturated fatty acids   d. Both contain high levels of monounsaturated fatty acids   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

40. Which of the following provides abundant amounts of omega-3 fatty acids?   a. Palm oil b. Walnut oil   c. Soybean oil d. Flaxseed oil   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

41. The food industry often carries out the process of hydrogenation on which of the following lipids?   a. Corn oil b. Olive oil   c. Beef tallow d. Coconut oil   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

42. Which of the following is considered a major source of polyunsaturated fat?   a. Corn oil b. Palm oil   c. Peanut oil d. Chicken fat   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

43. Which of the following lipids contain(s) saturated fat?   a. Butter only   b. Soybean oil only   c. Cottonseed oil only   d. Butter, cottonseed oil, and soybean oil   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

44. All of the following are rich sources of polyunsaturated fatty acids EXCEPT   a. palm oil. b. fish oils.   c. soybean oil. d. safflower oil.   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

45. In the process of fat hydrogenation, hydrogen atoms are added to which part of the molecule?   a. Oxygen b. Carbon   c. Glycerol d. Other hydrogens   ANSWER:   b POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

46. What is a conjugated linoleic acid?   a. A type of cis-fatty acid   b. A partially hydrogenated omega-6 lipid   c. A fatty acid with the chemical make-up of linoleic acid but with a different configuration   d. A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract   ANSWER:   c POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

47. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from   a. cis to trans. b. solid to liquid.   c. covalent to ionic. d. saturated to unsaturated.   ANSWER:   a POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Apply

 

48. Which of the following is descriptive of fatty acid configuration?   a. A cis-fatty acid has an extended, linear formation   b. A trans-fatty acid has a folded, U-shape formation   c. Trans-fatty acids are made only from polyunsaturated fats   d. Naturally occurring trans-fatty acids are found in dairy products   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

49. Which of the following describes a feature of cis-fatty acids and trans-fatty acids?   a. In nature, most double bonds are trans   b. Hydrogenation converts trans-fatty acids to cis-fatty acids   c. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants   d. In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats   ANSWER:   d POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

50. Which of the following is a feature of phospholipids?   a. Resistant to digestion b. Soluble in both water and fat   c. Highly susceptible to oxidation d. Found naturally only in animal foods   ANSWER:   b POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

51. Which of the following is NOT a component of lecithin?   a. Choline b. Phosphate   c. Fatty acids d. Magnesium   ANSWER:   d POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

52. What type of compound is lecithin?   a. Bile salt b. Glycolipid   c. Lipoprotein d. Phospholipid   ANSWER:   d POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

53. What is the usual fate of dietary lecithin?   a. Hydrolyzed in the intestines   b. Unabsorbed and passes out in the feces   c. Absorbed intact and incorporated into tissues   d. Absorbed intact and broken down by the liver   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

54. Which of the following is a feature of choline?   a. It is a part of lecithin b. It is a type of cis-fatty acid   c. It is a type of trans-fatty acid d. It is attached to omega-3 fatty acids   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

55. Which of the following is NOT a feature of lecithin?   a. Widespread in foods b. Found in cell membranes   c. Contains a sulfate group d. Manufactured by the body   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

56. Which of the following characteristics are shared by cholesterol and lecithin?   a. Both are sterols b. Both are phospholipids   c. Both are synthesized in the body d. Both are essential dietary nutrients   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Apply

 

57. Which of the following does NOT act as an emulsifier in the intestinal tract?   a. Lecithin b. Bile acids   c. Pancreatic lipase d. Bile phospholipids   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Apply

 

58. What is the major sterol in an omnivorous diet?   a. Palm oil b. Lecithin   c. Cholesterol d. Arachidonic acid   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

59. About how much cholesterol is synthesized by the liver every day?   a. None b. A few mg   c. Less than 300 mg d. At least 800 mg   ANSWER:   d POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

60. Which of the following foods contains cholesterol?   a. Corn b. Olives   c. Roasted turkey d. Roasted peanuts   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Apply

 

61. What is the major source of “good” cholesterol?   a. Fatty fish   b. Fatty meat   c. Endogenous synthesis   d. Monounsaturated and polyunsaturated fatty acids   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Apply

 

62. A common feature of the plant sterols is they   a. raise LDL and lower HDL.   b. inhibit absorption of dietary cholesterol.   c. inhibit absorption of “bad” cholesterol.   d. enhance absorption of omega-3 fatty acids.   ANSWER:   b POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

63. Which of the following CANNOT be found in plants?   a. Cholesterol b. Triglycerides   c. Essential fatty acids d. Nonessential fatty acids   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Apply

 

64. Which of the following is a feature of cholesterol?   a. Synthesized by the body b. No relation to heart disease   c. Recommended intake is zero d. No function in the human body   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

65. Which of the following is a feature of cholesterol?   a. Only about 10% of the body’s total cholesterol is extracellular   b. “Bad” cholesterol is a form of cholesterol found in plant foods   c. “Good” cholesterol is a form of cholesterol found in plant foods   d. Exogenous cholesterol absorption is reduced by lecithin supplements   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

66. Which of the following is a characteristic of cholesterol?   a. It is absorbed directly into the blood   b. It is a precursor for bile and vitamin D synthesis   c. It is not formed in the body when provided by the diet   d. It is found in abundance in tropical fats such as palm oil   ANSWER:   b POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

67. Which of the following is a feature of cholesterol?   a. Its Daily Value is 300 mg   b. Its structure is similar to that of lecithin   c. Most of the body’s cholesterol is found circulating in the bloodstream   d. The amount consumed in the diet usually exceeds the amount synthesized in the body   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

68. All of the following compounds may be synthesized from cholesterol EXCEPT   a. bile. b. glucose.   c. vitamin D. d. sex hormones.   ANSWER:   b POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

69. Which of the following is NOT a destination for cholesterol?   a. Synthesized into bile b. Excreted in the feces   c. Accumulates on walls of veins d. Accumulates on walls of arteries   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols 5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

70. What term may be used to describe a substance that is hydrophobic?   a. Lipophilic b. Lipophobic   c. Glycerophilic d. Glycerophobic   ANSWER:   a POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. KEYWORDS:   Bloom’s: Remember

 

71. Which of the following is characteristic of the lipase enzymes?   a. Gastric lipase plays a significant role in fat digestion in adults   b. Intestinal mucosal lipase is responsible for most dietary fat digestion   c. Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants   d. Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and free fatty acids   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

72. Which of the following is NOT a feature of the bile acids?   a. Stored in the gallbladder   b. Synthesized from cholesterol   c. Manufactured by the gallbladder   d. Released into the small intestine whenever fat is present   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

73. Which of the following organs is NOT known to secrete a lipase?   a. Liver b. Stomach   c. Pancreas d. Salivary glands   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

74. In the digestion of fats, emulsifiers function as   a. enzymes. b. hormones.   c. detergents. d. chylomicrons.   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

75. What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?   a. Mouth b. Stomach   c. Small intestine d. Large intestine   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

76. Chylomicrons are synthesized within the   a. liver. b. intestinal cells.   c. lymphatic system. d. storage compartment of plant seeds.   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

77. How is soluble fiber in the diet thought to help lower blood cholesterol level?   a. It denatures cholesterol in the stomach   b. It hydrolyzes cholesterol in the intestinal tract   c. It traps cholesterol in the intestinal tract and thus inhibits its absorption   d. It enhances excretion of bile leading to increased cholesterol turnover   ANSWER:   d POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

78. Bile is known to assist in the absorption of   a. fat only. b. all nutrients.   c. carbohydrate and fat only. d. carbohydrate, fat, and protein only.   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

79. What is the storage site of bile?   a. Liver b. Pancreas   c. Gallbladder d. Intestinal epithelial cells   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

80. Spherical complexes of emulsified fats are known as   a. micelles. b. chylomicrons.   c. monolipomicrons. d. endogenous bilayer aggregates.   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

81. Which of the following substances CANNOT be absorbed directly into the blood?   a. Glycerol b. Long-chain fatty acids   c. Short-chain fatty acids d. Medium-chain fatty acids   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

82. After a meal, most of the fat that eventually empties into the blood is in the form of particles known as   a. micelles. b. chylomicrons.   c. low-density lipoproteins. d. very-low-density lipoproteins.   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

83. Your aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about 5 points. Which of the following is the most likely explanation for this effect?   a. Oatmeal is a low-fat food and inhibits the body’s synthesis of cholesterol   b. Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes   c. Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods   d. Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement   ANSWER:   d POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

84. Which of the following is an example of enterohepatic circulation?   a. Chylomicron conversion to LDLs and HDLs   b. Recycling of bile from the intestine to the liver   c. Hormonal control of pancreatic digestive secretions   d. Liver secretion of eicosanoids that promote absorption of eicosanoid precursors   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

85. What lipoprotein is largest in size?   a. Chylomicron b. High-density lipoprotein   c. Low-density lipoprotein d. Very-low-density lipoprotein   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

86. In comparison to a low-density lipoprotein, a high-density lipoprotein contains   a. less lipid. b. less protein.   c. more cholesterol. d. more carbohydrate.   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

87. Which of the following lipoproteins contains the highest percentage of cholesterol?   a. Chylomicron b. Low-density lipoprotein   c. High-density lipoprotein d. Very-low-density lipoprotein   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

88. After a fat-containing meal is absorbed, about how many hours does it take the body to remove the chylomicrons from the blood?   a. 2 b. 5   c. 10 d. 14   ANSWER:   d POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Apply

 

89. Among the following, which would be the least effective method to control blood cholesterol levels?   a. Control body weight b. Eat more insoluble fiber   c. Consume less saturated fat d. Engage in physical activity   ANSWER:   b POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

90. What tissue contains special receptors for removing low-density lipoproteins from the circulation?   a. Liver b. Adipose   c. Arterial walls d. Skeletal muscle   ANSWER:   a POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

91. A high risk of heart attack correlates with high blood levels of   a. free fatty acids. b. high-density lipoproteins.   c. low-density lipoproteins. d. very low-density lipoproteins.   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

92. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?   a. Chylomicron b. Low-density lipoprotein   c. High-density lipoprotein d. Very-low density lipoprotein   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

93. A low risk of cardiovascular disease correlates with high blood levels of   a. triglycerides. b. free fatty acids.   c. high-density lipoproteins. d. very-low-density lipoproteins.   ANSWER:   c POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

94. What are the substances resistin and adiponectin?   a. Glycolipids that regulate synthesis of lipoproteins   b. Intestinal cell hormones that regulate secretion of bile   c. Intestinal cell hormones that trigger secretion of pancreatic juice   d. Proteins secreted from fat cells that help regulate energy balance   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

95. An important function of fat in the body is to   a. build muscle tissue.   b. regulate blood glucose levels.   c. protect vital organs against shock.   d. provide precursors for glucose synthesis.   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

96. Which of the following lipids is an essential nutrient?   a. Lecithin b. Cholesterol   c. Stearic acid d. Linoleic acid   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

97. Which of the following is used by the body to synthesize arachidonic acid?   a. Oleic acid b. Linoleic acid   c. Palmitic acid d. Linolenic acid   ANSWER:   b POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

98. Which of the following is an omega-3 fat?   a. Acetic acid b. Palmitic acid   c. Linoleic acid d. Docosahexaenoic acid   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

99. What is the immediate precursor for the eicosanoids?   a. Glucose b. Hormones   c. Fatty acids d. Cholesterol   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

100. Aspirin works to reduce the symptoms of infection or pain by retarding the synthesis of   a. arachidonic acid. b. certain eicosanoids.   c. certain saturated fatty acids. d. certain unsaturated fatty acids.   ANSWER:   b POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Apply

 

101. Which of the following foods provide(s) essential fatty acids?   a. Fish only b. Beef only   c. Plants only d. Fish, beef, and plants   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

102. What are the precursors for synthesis of the eicosanoids?   a. Steroids   b. Short-chain fatty acids   c. Medium-chain saturated fatty acids   d. Long-chain polyunsaturated fatty acids   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

103. Which of the following is a feature of adipose cell lipoprotein lipase?   a. The enzyme’s activity is reduced by high-fat diets   b. The enzyme’s activity is increased by signals from epinephrine and glucagon   c. The enzyme works to promote uptake of circulating triglycerides into storage triglycerides   d. The enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

104. What is the function of lipoprotein lipase?   a. Synthesizes lipoproteins in liver cells   b. Synthesizes triglycerides in adipose cells   c. Assembles lipid particles into chylomicrons   d. Hydrolyzes blood triglycerides for uptake into cells   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

105. Which of the following is a feature of fat metabolism?   a. Cholesterol is stored primarily on the surface of veins   b. High-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells   c. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells   d. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

106. The optimal omega-6 : omega-3 fat ratio   a. has not been established by research.   b. falls within the range of 4:1 to 10:1.   c. has been proven to improve heart health.   d. has not been studied in humans.   ANSWER:   a POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

107. What is the function of adipose cell hormone-sensitive lipase?   a. Hydrolyzes hormones involved in fat breakdown   b. Synthesizes new adipose cells from simple fatty acids   c. Hydrolyzes triglycerides to provide fatty acids for other cells   d. Synthesizes long-chain fatty acids to provide precursors for other cells   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

108. Approximately what percentage of the body’s energy needs at rest is supplied by fat?   a. 5 b. 25   c. 40 d. 60   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

109. Which of the following is a feature of essential fatty acid deficiency?   a. It is very rare   b. It is seen chiefly in Native Americans   c. The most common symptoms include insulin resistance and pancreatitis   d. Most diets in the United States and Canada are deficient in one or both essential fatty acids   ANSWER:   a POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

110. What is the approximate kcal content of one pound of body fat?   a. 1800 b. 2500   c. 3500 d. 4100   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

111. What is the highest total blood cholesterol concentration (mg/dL) that falls within the desirable range?   a. 50 b. 101   c. 199 d. 299   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

112. What is the highest blood triglyceride concentration (mg/dL) that falls within the desirable range?   a. 99 b. 149   c. 199 d. 299   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

113. Among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount?   a. Lauric b. Stearic   c. Myristic d. Palmitic   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

114. The results of blood tests that reveal a person’s total cholesterol and triglycerides are called a   a. lipid profile. b. circulating fat count.   c. personal lipids count. d. degenerative disease assessment.   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

115. Each of the following is known to be linked to excessive intake of fats EXCEPT   a. cancer. b. obesity.   c. heart disease. d. lactose intolerance.   ANSWER:   d POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

116. Important factors in the selection of a margarine product include all of the following EXCEPT   a. it should be trans fat free.   b. it should be soft instead of hard.   c. it should contain primarily omega-3 fatty acids.   d. it should list liquid vegetable oil as the first ingredient.   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

117. Your roommate Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. The doctor recommended he make dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis?   a. Low LDL and high HDL b. Low HDL and high LDL   c. Low DLD and high DHD d. Low LDH and low HDL   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

118. Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?   a. Butter b. Canola oil   c. Coconut oil d. Stick margarine   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

119. Which of the following is a characteristic of egg nutrition?   a. Eggs are high in both cholesterol and saturated fat   b. High omega-3 fat eggs are now available by prescription only   c. Although it is high in cholesterol, the egg is low in saturated fat   d. Even in people with a healthy lipid profile, consumption of one egg/day is detrimental   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

120. Your roommate Jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. Which of the following should be recommended?   a. Corn oil b. Canola oil   c. Safflower oil d. Liquefied lard   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

121. Which of the following is a feature of fat intake and health?   a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol   b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing   c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels   d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

122. Which of the following is a characteristic of the blood cholesterol level?   a. The desirable upper range is 250 mg per 100 mL   b. It can be reduced by increasing dietary intake of insoluble fiber   c. It can be lowered by increasing dietary intake of trans-fat   d. It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol   ANSWER:   d POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

123. What is the approximate average daily trans-fatty acid intake in the United States?   a. 500 mg b. 2 g   c. 6 g d. 12 g   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

124. Which of the following contains the least cholesterol per serving?   a. Steamed fish b. Steamed corn   c. Broiled chicken d. Very lean grilled steak   ANSWER:   b POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

125. Although eating fish supports heart health and fish provides many vitamins and minerals, it is notably poor in   a. iron. b. protein.   c. unsaturated fats. d. omega-3 fatty acids.   ANSWER:   a POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

126. Major sources of cholesterol include all of the following EXCEPT   a. Meat b. Shrimp   c. Avocados d. Hamburger   ANSWER:   c POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

127. When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots?   a. Oleic acid b. Stearic acid   c. Arachidonic acid d. Eicosapentaenoic acid   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

128. Approximately how many milligrams of cholesterol are found in an egg?   a. 100 b. 200   c. 300 d. 450   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

129. Which of the following is a characteristic of eggs in nutrition?   a. Consumption of one egg per day by most people is not considered detrimental   b. The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil   c. The amount of cholesterol in one egg is about the same as in one serving of ice cream   d. The cholesterol is found in approximately equal amounts in the yolk and the white (albumin)   ANSWER:   a POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

130. Which of the following vegetable oils is a good source of omega-3 fatty acids?   a. Corn b. Flaxseed   c. Sesame d. Coconut   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

131. All of the following statements are characteristics of lipid intake among U.S. adults EXCEPT   a. trans-fatty acid intake averages about 1 g per day.   b. fat provides about 34% of total energy intake.   c. cholesterol intake averages about 360 mg per day for men.   d. saturated fat intake represents about one–third of total fat intake.   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

132. Which of the following is a feature of butter and margarine?   a. Butter is a major source of trans fatty acids   b. Butter contains more saturated fat and cholesterol than margarine does   c. Margarine contains approximately half as much cholesterol as butter does   d. Stick margarine contains half as much trans-fatty acids as soft margarine does   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

133. What percentage of the DV for saturated fats in the U.S. diet is provided by one egg?   a. 5 b. 20   c. 45 d. 75   ANSWER:   a POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

134. Ronnie eats a fairly balanced diet, but wants to include a good source of omega-3 fats. Which of the following should be your recommendation?   a. Eggs b. Salmon   c. Low-fat cheeses d. Lean chicken breast   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

135. Which of the following is a feature of the lipid content of foods?   a. Omega-3 fats are found in fish   b. Cholesterol is found in peanuts   c. Essential fatty acids are found in olestra   d. Low-density lipoproteins are found in coconut oil   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

136. A meal contains the following amounts of long-chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3 g arachidonic acid. What is the approximate ratio of omega-6 to omega-3 fatty acids?   a. 0.4 : 1.0 b. 1.0 : 1.0   c. 1.6 : 1.0 d. 2.4 : 1.0   ANSWER:   c POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

137. A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume   a. eggs and milk. b. canola oil and walnuts.   c. safflower oil margarine. d. corn oil and sunflower oil.   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

138. A person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of   a. EPA. b. DHA.   c. mercury. d. cadmium.   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

139. Which of the following is a characteristic of fish consumption?   a. Fish is a good source of iron   b. Fatty fish contain the highest amounts of omega-3 fatty acids   c. The minimum intake to gain any benefit is 3 servings per week   d. Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

140. High intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following EXCEPT   a. poor wound healing. b. higher LDL cholesterol.   c. suppressed immune function. d. inflammation of the pancreas.   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

141. Which of the following is a good source of eicosapentaenoic acid?   a. Tuna b. Butter   c. Salad oil d. Shortening   ANSWER:   a POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

142. To achieve a dietary balance of omega-3 and omega-6 fatty acids, what is the recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega-6 fats?   a. 5   b. 10   c. 20   d. There is no specific recommendation based on omega-6 intake   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Apply

 

143. The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed   a. eicosanoids. b. linolenic acid.   c. docosahexaenoic acid. d. eicosapentaenoic acid.   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

144. All of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid EXCEPT   a. tuna. b. salmon.   c. human milk. d. soybean oil.   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

145. Which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the U.S. diet?   a. High intakes of meat and low intakes of fish   b. Low intakes of vegetable oils and high intakes of fish   c. High intakes of beef fat and low intakes of vegetable oils   d. Low intakes of beef fat and high intakes of vegetable oils   ANSWER:   a POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Apply

 

146. Which of the following describes a recognized relationship between dietary fat and cancer?   a. Fat from milk does not increase risk for cancer   b. Dietary fat initiates rather than promotes cancer formation   c. High intakes of omega-3 fatty acids promote cancer development in animals   d. The evidence linking fat intake with cancer is stronger than that linking it with heart disease   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

147. According to the DRI, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day?   a. 33 b. 66   c. 83 d. 117   ANSWER:   d POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

148. According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?   a. 10 b. 20   c. 35 d. 50   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

149. Jenny is trying to lose weight by decreasing the fat in her diet. At the grocery store she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert. Which of the following would be an appropriate analysis of Jenny’s decision?   a. Most frozen desserts are fat free and she should not pay extra for one with a fat-free claim   b. Since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert and still lose weight   c. As long as she makes sure to eat the dessert before 9 p.m. it should not contribute much to her daily kcaloric intake   d. Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product   ANSWER:   d POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

150. For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?   a. 5 b. 15   c. 20 d. 35   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

151. As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?   a. 2.5-5.5 b. 5.6-11.2   c. 12-19 d. 20-35   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

152. According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?   a. 50 mg b. 150 mg   c. 300 mg d. 1,000 mg   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

153. Approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?   a. 15 b. 22   c. 27 d. 35   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

154. A meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats. What is the percentage of energy supplied by the lipids?   a. 22 b. 33   c. 44 d. 55   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

155. Surveys show that U.S. adults’ average intake of fat as a percentage of total energy intake is   a. 20. b. 27.   c. 34. d. 55.   ANSWER:   c POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

156. The average daily cholesterol intake (mg) of U.S. women is about   a. 110. b. 230.   c. 360. d. 925.   ANSWER:   b POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

157. Which of the following is a feature of fat in the diet of athletes?   a. A minimum of 20% fat energy in the diet is needed   b. Energy derived from fat has very little bearing on performance   c. Optimal performance is found with a high-carbohydrate, 15% total fat kcalories diet   d. Diets with at least 10% total kcalories from fat are still able to provide the recommended amounts of micronutrients   ANSWER:   a POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

158. Which of the following does NOT describe a function of fat?   a. Adds flavor to food   b. Serves as a carrier of fat-soluble vitamins   c. Is an essential constituent of body tissues   d. Supplies up to 25% of the body’s energy needs during rest   ANSWER:   d POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

159. Which of the following is the most desirable quality that fat adds to foods?   a. Color b. Sweetness   c. Palatability d. Hydrogenation   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

160. Which of the following is NOT a feature of dairy products consumption?   a. Fat-free milk contains no cholesterol   b. Yogurt is known to lower blood cholesterol   c. Fermented milk products raise the bacterial population in the colon   d. Fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

161. Which of the following is a characteristic of the lipid content of livestock?   a. The meat from grass-fed animals is similar in composition to soy protein   b. Grass-fed animals contain more omega-3 fats in the meat than grain-fed animals   c. Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals   d. Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

162. Which of the following is appropriate dietary advice for reducing fat intake?   a. Limit intake of all fried foods because they contain abundant fat   b. Substitute crackers and cornbread for other starches because they are likely lower in fat   c. Consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract   d. Increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low   ANSWER:   a POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

163. A food that represents a visible fat would be   a. nuts. b. butter.   c. avocados. d. chocolate.   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

164. Which of the following is NOT a feature of the artificial fat replacer olestra?   a. It can be used in the frying of foods   b. It leads to constipation in some individuals   c. Its chemical structure is similar to a triglyceride   d. It lowers absorption of vitamins A and K from foods   ANSWER:   b POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

165. You and your friend John are planning a college graduation party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra   a. slows the pancreas’s release of lipase enzyme.   b. consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips.   c. contains a fat-like substance that the body’s enzymes can’t break down and therefore cannot be absorbed.   d. is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

166. Sucrose polyester is another name for   a. BHA. b. DHA.   c. olestra. d. trans fat.   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

167. Which of the following is a drawback of olestra consumption?   a. It yields 9 kcalories per gram b. It imparts off-flavors to foods   c. It raises blood glucose levels d. It inhibits absorption of vitamin E   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

168. Which of the following is a feature of olestra in foods?   a. It has a class II toxicity rating by the FDA   b. It binds to water-soluble vitamins in the digestive tract   c. It causes no net loss of fat-soluble vitamins from the digestive tract   d. It causes abdominal cramping and loose stools in most consumers   ANSWER:   c POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

169. Which of the following information about the fat content per serving is NOT on a food label?   a. The total fat content, in g   b. The trans fat content, in g   c. The saturated fat content, in g   d. The percentage of total kcalories contributed by fat   ANSWER:   d POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

170. Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more   a. dairy. b. olive oil.   c. fatty fish. d. grass-fed livestock.   ANSWER:   b POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

171. In most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts?   a. Monounsaturated, polyunsaturated, saturated   b. Polyunsaturated, monounsaturated, saturated   c. Polyunsaturated, saturated, monounsaturated   d. Saturated, monounsaturated, polyunsaturated   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

172. Which of the following is a feature of nut consumption and improved cardiovascular health?   a. The benefit is unrelated to the phytochemical content   b. The benefit is unrelated to changes in LDL concentration   c. The benefit is found only from ingestion of a few types of nuts   d. The benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats   ANSWER:   d POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

173. Of the total fat content of the most commonly eaten nuts in the United States, what is the approximate percentage of monounsaturated fat?   a. 5 b. 30   c. 45 d. 60   ANSWER:   d POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

174. Studies show that regular consumption of fatty fish leads to   a. lower blood pressure.   b. higher blood cholesterol.   c. greater tendency of the blood to clot.   d. decreased storage of omega-3 fatty acids.   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

175. Which of the following fish is generally highest in mercury?   a. Shark b. Catfish   c. Salmon d. Canned light tuna   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

176. Why does the FDA advise against consumption of certain fish such as swordfish and tilefish by women of childbearing age?   a. These fish are a major source of toxic mercury   b. The omega-3 fatty acids may induce premature labor   c. The omega-3 fatty acids prolong bleeding time during delivery   d. These fish contain unusually high amounts of medium-chain triglycerides   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Apply

 

177. A characteristic of farm-raised fish is they are   a. lower in omega-3 fats. b. higher in soluble fiber.   c. higher in trace elements. d. usually higher in mercury.   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

178. Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?   a. 0.5 b. 1.0   c. 2.0 d. 5.0   ANSWER:   c POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

179. Which of the following is NOT a common dietary source of trans fats?   a. Fried foods b. Whole milk   c. Nondairy creamers d. Microwave popcorn   ANSWER:   b POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

180. Which of the following is a good plant source of omega-3 lipids?   a. Flax seeds b. Safflower oil   c. Sunflower seeds d. Corn oil margarine   ANSWER:   a POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

181. A major feature of the Mediterranean diet is liberal intake of   a. eggs. b. olive oil.   c. lean meat. d. fortified butter.   ANSWER:   b POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

182. Describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first double bond, and effects of partial hydrogenation, and explain how these differences influence the characteristics of the fatty acids. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

183. What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

184. Describe the process of fat hydrogenation and discuss its advantages and disadvantages. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. KEYWORDS:   Bloom’s: Remember

 

185. Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

186. Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is meant by “good” and “bad” cholesterol? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols 5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

187. While shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body. Discuss the validity of his rationale. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.2 The Chemist’s View of Phospholipids and Sterols LEARNING OBJECTIVES:   UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols.

 

188. Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

189. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Rememner

 

190. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

191. The fat content of a new snack food is composed of mixed triglycerides in which the three fatty acids attached to the glycerol are a short-chain, a medium-chain, and a long-chain fatty acid. Explain the digestion, absorption, and transport of this lipid. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport.

 

192. What is the role of micelles in the absorption of lipids and how are they formed? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

193. Discuss the composition and function of the major circulating lipoproteins. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

194. What factors raise HDL and/or lower LDL? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.3 Digestion, Absorption, and Transport of Lipids LEARNING OBJECTIVES:   UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. KEYWORDS:   Bloom’s: Remember

 

195. Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

196. How do eicosanoids differ from hormones? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

197. List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

198. Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are some of the possible disadvantages of increasing the consumption of fish and fish oil supplements? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

199. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. KEYWORDS:   Bloom’s: Remember

 

200. Compare and contrast the risks from consuming margarine or butter. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

201. Explain the possible links between dietary fat intake and cancer. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol LEARNING OBJECTIVES:   UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

202. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in blood lipids? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

203. Your uncle discloses that he was found to have a high blood level of LDL and a low concentration of HDL. What changes in lifestyle would help in reversing the LDL and HDL ratio? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.4 Lipids in the Body 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

204. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice is appropriate? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Apply

 

205. Your aunt Lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will help her ailment. What are the possible adverse effects from this practice? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

206. List strategies for lowering fat intake with minimal impact on diet palatability. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

207. Provide examples of how food manufacturers are able to reduce the amount of lipids in their food products. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

208. What is meant by “solid fat”? List three common dietary sources of solid fats. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

209. Give 3 examples each of good dietary sources of linoleic acid, EPA, linolenic acid, and DHA. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

210. Explain the position of the American Heart Association concerning intake of butter and margarine. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

211. Discuss the benefits and possible hazards of dietary fat replacers in the diet. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats LEARNING OBJECTIVES:   UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. KEYWORDS:   Bloom’s: Remember

 

212. How are nuts thought to protect against heart disease? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

213. Discuss the potential health benefits of substituting olive oil for other cooking fats. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

214. Discuss the health benefits of substituting nuts for other sources of fat in the diet. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

215. How are omega-3 fats thought to protect against heart disease? ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

216. Discuss the most common food sources of harmful fats and ways to reduce their intake. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

217. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular health. ANSWER:   Answers will vary. POINTS:   1 REFERENCES:   Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

a. Liver b. Olestra c. Micelle d. Aspirin e. Lecithin f. Corn oil g. Olive oil h. Sardines i. Pancreas j. Canola oil k. Oleic acid l. Stearic acid m. Cholesterol n. Potato chips o. Tropical oils p. Chylomicron q. Linolenic acid r. Cholecystokinin s. High-density lipoprotein t. Very-low density lipoprotein   REFERENCES:   5.1 The Chemist’s View of Fatty Acids and Triglycerides 5.2 The Chemist’s View of Phospholipids and Sterols 5.3 Digestion, Absorption, and Transport of Lipids 5.4 Lipids in the Body 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats Highlight.5 High-Fat Foods—Friend or Foe? LEARNING OBJECTIVES:   UNCN.RPW.10.5.1 – 5.1 – Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats. UNCN.RPW.10.5.2 – 5.2 – Describe the chemistry, food sources, and roles of phospholipids and sterols. UNCN.RPW.10.5.3 – 5.3 – Summarize fat digestion, absorption, and transport. UNCN.RPW.10.5.4 – 5.4 – Outline the major roles of fats in the body, including a discussion of essential fatty acids and the omega fatty acids. UNCN.RPW.10.5.5 – 5.5 – Explain the relationships among saturated fat, trans fat, and cholesterol and chronic diseases, noting recommendations. UNCN.RPW.10.5.6 – 5.6 – Explain the relationships between monounsaturated and polyunsaturated fats and health, noting recommendations. UNCN.RPW.10.5.7 – 5.7 – Identify which fats support health and which impair it. KEYWORDS:   Bloom’s: Remember

 

218. An 18-carbon monounsaturated fatty acid ANSWER:   k POINTS:   0

 

219. A source of medium-chain saturated fatty acids ANSWER:   o POINTS:   0

 

220. A long-chain saturated fatty acid ANSWER:   l POINTS:   0

 

221. A good source of monounsaturated fats ANSWER:   j POINTS:   0

 

222. A phospholipid ANSWER:   e POINTS:   0

 

223. Major dietary precursor for vitamin D synthesis ANSWER:   m POINTS:   0

 

224. Source of bile ANSWER:   a POINTS:   0

 

225. Signals the release of bile ANSWER:   r POINTS:   0

 

226. Major source of lipase ANSWER:   i POINTS:   0

 

227. Structure assisting absorption of long-chain fats ANSWER:   c POINTS:   0

 

228. A lipoprotein synthesized within intestinal absorptive cells ANSWER:   p POINTS:   0

 

229. A lipoprotein made primarily by the liver ANSWER:   t POINTS:   0

 

230. The lipoprotein type with the highest percentage of protein ANSWER:   s POINTS:   0

 

231. Slows the synthesis of eicosanoids ANSWER:   d POINTS:   0

 

232. An essential fatty acid ANSWER:   q POINTS:   0

 

233. Common source of trans-fatty acids ANSWER:   n POINTS:   0

 

234. Good food source of omega-3 fatty acids ANSWER:   h POINTS:   0

 

235. Good food source of omega-6 fatty acids ANSWER:   f POINTS:   0

 

236. Fat replacement product made from fat ANSWER:   b POINTS:   0

 

237. Oil that is characteristic of the Mediterranean diet ANSWER:   g POINTS:   0