exam · b) beneficial gi bacteria produce phospholipids. c) phospholipids are not naturally found...

Exam

Name___________________________________

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

1)Which of the following is TRUE about essential fatty acids? 1)A) No vegetables contain essential fatty acids.B)Consumption of essential fatty acids raises an individual's risk for cardiovascular disease.C)The body produces essential fatty acids.D) We need to obtain omega-3 fatty acids and omega-6 fatty acids from food.

Answer:DExplanation: A)

B)C)D)

2)Which of the following food items would contain the highest amount of saturated fat? 2)A) canola oil B)butterC)skim milk D) steamed broccoli

Answer:BExplanation: A)

B)C)D)

3)What role do polyunsaturated fatty acids play in the brain and spinal cord? 3)A) They regulate calcium within normal ranges.B)They block the production of vessel- clogging cholesterol.C)They deplete the brain's glycogen levels.D) They help transmit information between cells of the brain and spinal cord.


B)C)D)

4)One of the two essential fatty acids is alpha- linolenic acid. What is the other one? 4)A) cis B)linoleic C)butyric D) cholesterol


B)C)D)

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5)How many Calories does 25 grams of fat provide? 5)A) 2,250 kilocalories B)23 kilocaloriesC)225 kilocalories D) 100 kilocalories

Answer:CExplanation: A)

B)C)D)

6)A fatty acid that contains a chain of ten carbons and one double bond is a 6)A) monounsaturated, long- chain fatty acid.B)monounsaturated, medium- chain fatty acid.C)saturated, long- chain fatty acid.D) saturated, medium- chain fatty acid.


B)C)D)

7)Where in the body are the majority of triglycerides stored for future energy needs? 7)A) liver B)adipose tissueC) lipoproteins D) beta cells of the pancreas


B)C)D)

8)The American Heart Association advises consumers to 8)A) avoid butter and margarine all together.B)choose butter over trans fat free margarine.C)use mayonnaise instead or butter or margarine.D) choose trans fat free margarines over butter.


B)C)D)

9)Research has found the strongest association between dietary fat intake and what type of cancer?9)A) breast B)prostate C) lung D) colon


B)C)D)

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10)Fatty acids released from storage travel in the blood attached to the protein 10)A) methionine. B)lysine. C)albumin. D) cysteine.


B)C)D)

11)Which of the following ingredients would alert you to the likely presence of trans fatty acids in aproduct?

11)

A) lecithin B)liquid corn oilC)vitamin E D) partially hydrogenated vegetable oil


B)C)D)

12)What is the daily recommended intake of saturated fat? 12)A) no more than 5% of total energy intake B)no more than 10% of total energy intakeC)as little as possible D) no more than 2% of total energy intake


B)C)D)

13)Medium- chain fatty acids are how many carbon atoms in length? 13)A) 2 B)4 C)at least 6 D) at least 14


B)C)D)

14)The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called14)A) deamination. B)hydrogenation. C)emulsification. D) pressurization.


B)C)D)

15)Which of the following is a fat replacer? 15)A) phosphate B)olestra C) trans fat D) saccharin


B)C)D)

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16)Nuts are a good source of 16)A) lean protein. B)sodium.C)healthful unsaturated fats. D) unnecessary Calories.


B)C)D)

17)Which of the following fatty acids is generally solid at room temperature? 17)A) saturated B)monounsaturatedC)short- chain D) polyunsaturated

Answer:AExplanation: A)

B)C)D)

18)Which of the following health problems has been associated with consumption of fat replacers?18)A) hypertension B)elevated blood cholesterol levelsC)mild gastrointestinal discomfort D) allergies


B)C)D)

19)The major form of fat in both food and the body is 19)A) glycerols. B)triglycerides. C)sterols. D) phospholipids.


B)C)D)

20)Sex hormones and adrenal hormones are substances derived from which class of lipid? 20)A) phospholipids B)fatty acids C) triglycerides D) sterols


B)C)D)

21)Which of the following foods are rich sources of monounsaturated fatty acids? 21)A) safflower and corn oils B)coconut and palm oilsC)olive oil and cashew nuts D) butter and lard


B)C)D)

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22)How many double bonds does a saturated fatty acid contain between carbons? 22)A) none B)one C) two D) more than two


B)C)D)

23)The vast majority of fat digestion and absorption occurs in the 23)A) stomach. B)liver. C) large intestine. D) small intestine.


B)C)D)

24)Which of the following is a rich source of omega-6 fatty acids? 24)A) flax seed oilB)margarine made from corn or safflower oilC) leafy green vegetablesD) salmon


B)C)D)

25)One of your friends is trying to decrease his intake of saturated fat. Which of the following itemswould you recommend he choose to add to his coffee?

25)

A) half- and-half B)fat- free milk or 1% milkC)whipping cream D) nondairy creamer


B)C)D)

26)How much trans fat is recommended in the diet? 26)A) 20% of total energy intake B)as little as possibleC)9% of total energy intake D) 3% of total energy intake


B)C)D)

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27)The Acceptable Macronutrient Distribution Range (AMDR) for fat is what percentage of totalenergy intake?

27)

A) no more than 35% B)no more than 20%C)no more than 50% D) no more than 15%


B)C)D)

28)Which type of fatty acid has hydrogen atoms located on the same side of the double bond?28)A) trans B)glycerol C)saturated D) cis


B)C)D)

29)The most common sterol in our diet is 29)A) phytosterol. B)stanol. C)olestra. D) cholesterol.


B)C)D)

30)Yesterday Nadia consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat.What percentage of Calories of her day's intake came from fat?

30)

A) 29% B)15% C)13% D) 35%Answer:AExplanation: A)

B)C)D)

31)A triglyceride is comprised of 31)A) three glycerols and one phospholipid. B)three glycerols and one fatty acid.C) three phospholipids and one glycerol. D) three fatty acids and one glycerol.


B)C)D)

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32)Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can be derived in limited quantitiesfrom

32)

A) cholesterol. B)linoleic acid.C) trans fat. D) alpha- linolenic acid.


B)C)D)

33)Which of the following are NOT major classes of dietary lipids? 33)A) phospholipids B)glycogens C) triglycerides D) sterols


B)C)D)

34)Which of the following statements is FALSE about sterols? 34)A) Cholesterol is the most common sterol found in the human diet.B)The human body produces sterols.C)Sterols contain a glycerol backbone and one fatty acid.D) Sterols are found in both plant and animal foods.


B)C)D)

35)Which of the following are excellent sources of unsaturated fats? 35)A) meat B)nuts and nut buttersC) full- fat dairy products D) beans and rice


B)C)D)

36)Saturated fats are 36)A) found primarily in foods derived from plants.B)protective for our health.C) liquid at room temperature.D) found in whole milk and beef.


B)C)D)

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37)Which of the following groups would have the lowest risk for toxicity from eating shark and otherfish with high levels of environmental contaminants?

37)

A) children B)breastfeeding womenC)pregnant women D) teenage boys


B)C)D)

38)Which of the following foods contains hidden fats? 38)A) chocolate cake B)butter C)olive oil D) zucchini


B)C)D)

39)Which lipoprotein transports dietary fat out of the small intestine? 39)A) sterol B)low-density lipoprotein (LDL)C)phospholipid D) chylomicron


B)C)D)

40)Which of the following statements is FALSE regarding the process of hydrogenation? 40)A) Hydrogenation makes a product more solid at room temperature.B)Hydrogenation is the process in which hydrogen atoms are added to double bonds.C)Hydrogenation creates a "heart healthy" product.D) Hydrogenation creates trans fatty acids.


B)C)D)

41)Which of the following will help keep saturated fat intake at a healthy level? 41)A) avoiding fatty fish, such as salmonB)choosing hydrogenated vegetable shortening instead of butterC)eating fewer than 1,500 cal per dayD) keeping cholesterol intake below 300 mg/day


B)C)D)

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42)Which of the following is NOT a function of fat in the human body? 42)A) Fat maintains the integrity of cell membranes.B)Fat provides insulation to help retain body heat.C)Fats make us feel hungry.D) Fat assists in the transport of fat- soluble vitamins.


B)C)D)

43)To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as43)A) lipase. B)bile.C)bicarbonate. D) hydrochloric acid.


B)C)D)

44)Why are phospholipids NOT essential nutrients? 44)A) Our bodies manufacture phospholipids.B)Beneficial GI bacteria produce phospholipids.C)Phospholipids are not naturally found in the healthy body.D) Phospholipids serve no useful function in the human body.


B)C)D)

45)Which of the following is a rich source of monounsaturated fatty acids, yet neutral in flavor,making it a good choice for cooking oil?

45)

A) canola oil B)coconut oil C)corn oil D) butterAnswer:AExplanation: A)

B)C)D)

46)A key component(s) of a cell's membrane is/are 46)A) triglycerides. B)estrogen. C)phospholipids. D) glycerol.


B)C)D)

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47)Which of the following organs does NOT assist in the digestion of lipids? 47)A) liver B)large intestine C)pancreas D) gallbladder


B)C)D)

48)Which of the following describes lipids? 48)A) inorganic nutrients that are insoluble in fatB)organic nutrients that are insoluble in fatC) inorganic nutrients that are insoluble in waterD) organic nutrients that are insoluble in water


B)C)D)

49)What is the primary form of fat in the diet? 49)A) phospholipids B)sterols C) triglycerides D) glycerols


B)C)D)

50)In people who are physically active, extra fat consumed in the diet is stored first in 50)A) adipose cells. B)the liver.C) lymphatic tissue. D) muscle tissue.


B)C)D)

51)Which of the following foods contain a large quantity of saturated fatty acids? 51)A) cottonseed and corn oils B)cashew nuts and almondsC)olive and canola oils D) palm kernel and coconut oils


B)C)D)

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52)Diets high in trans and what other type of fatty acid contribute to chronic diseases, including heartdisease and cancer?

52)

A) saturated B)polyunsaturatedC)monounsaturated D) linoleic


B)C)D)

53)The label on a box of chocolate cookies claims that they are "low- fat." By law, each serving mustcontain

53)

A) less than 0.5 grams of fat.B)at least 50% less fat as compared to a standard serving.C)at least 25% less fat as compared to a standard serving.D) 3 grams or less of fat.


B)C)D)

54)Which of the following types of fat is required to be listed on the Nutrition Facts Panel by the U.S.Food and Drug Administration?

54)

A) sterols B)phospholipidsC) trans fatty acids D) essential fatty acids


B)C)D)

55)The spherical compounds made up of bile and phospholipids that transport dietary fat into theintestinal mucosal cells are the

55)

A) chylomicrons. B)albumins.C)salivary enzymes. D) micelles.


B)C)D)

56)Which of the following is a rich source of polyunsaturated fatty acids? 56)A) butter B)beef fat C)corn oil D) coconut oil


B)C)D)

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57)During exercise, which of the following triggers the breakdown of stored fat? 57)A) insulin B)lipoprotein lipaseC)estrogen D) adrenaline


B)C)D)

58)Which of the following species of fish would likely contain the highest levels of contaminants?58)A) mahi-mahi B)flounder C)swordfish D) salmon


B)C)D)

59)Which of the following statements is TRUE about trans fatty acids? 59)A) They are made by the body in large quantities.B)They are created during the hydrogenation process.C)They decrease the risk of developing heart disease.D) They are found only in plant products.


B)C)D)

60)Fat leaves the chylomicron and moves into adipose cells when the chylomicron comes into contactwith

60)

A) insulin. B)trypsin.C)adrenaline. D) lipoprotein lipase.


B)C)D)

TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false.

61)Lipids that contain multiple carbon- ring structures are known as phospholipids. 61)Answer: True FalseExplanation:

62)The human body cannot make cholesterol; thus, it is an essential nutrient we must consume in ourdiet in moderation.

62)

Answer: True FalseExplanation:

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63)Lipids can be either solid or liquid at room temperature. 63)Answer: True FalseExplanation:

64)Saturated fats are typically liquid at room temperature. 64)Answer: True FalseExplanation:

65)Unless labeled as zero trans fatty acids, most margarines will have more trans fatty acids thanbutter.

65)


66)Saturated fatty acids can occur in either a cis or trans shape. 66)Answer: True FalseExplanation:

67)Short- and medium- chain fatty acids are absorbed and transported more quickly than long- chainfatty acids.

67)


68)Invisible or "hidden" fats are ones that are translucent at room temperature. 68)Answer: True FalseExplanation:

69)Fat is the most energy-dense of all the macronutrients. 69)Answer: True FalseExplanation:

70)Fat is digested more easily than carbohydrate or protein. 70)Answer: True FalseExplanation:

71)Even if the Nutrition Facts panel states 0 g trans fats, the product could still have 1/2 g of trans fatper serving.

71)


72)Triglycerides, phospholipids, and glycerols are the three types of lipids commonly found in foods.72)Answer: True FalseExplanation:

73)Studies show that the use of fat replacers will reduce the risk of cardiovascular disease and obesity.73)Answer: True FalseExplanation:

74)Americans consume adequate amounts of linoleic acid but not enough ALA, EPA, or DHA.74)Answer: True FalseExplanation:

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75)Plant fats provide 80-90% of their energy from saturated fats. 75)Answer: True FalseExplanation:

76)Lipids with a glycerol backbone and two fatty acids with a phosphate group are known as sterols.76)Answer: True FalseExplanation:

77)Several recent research studies have indicated people who eat an ounce or two of nuts each day inaddition to their usual diet did NOT gain weight as would be expected from their increased caloricintake.

77)


78)In 2006 the Food and Drug Administration issued an optional recommendation to list the amountsof trans fatty acids on the Nutrition Facts panel of food products.

78)


79)In general, animal-based fats are high in saturated fats. 79)Answer: True FalseExplanation:

80)If an ingredient label indicates a product contains partially hydrogenated oils, it will almostassuredly contain trans fats.

80)


81)Olive oil, canola oil, and cashew nuts are rich in monounsaturated fatty acids. 81)Answer: True FalseExplanation:

82)Only plants can synthesize cholesterol. 82)Answer: True FalseExplanation:

83)The term "monounsaturated" describes a fatty acid containing one double bond between twocarbon atoms along the chain.

83)


84)People attempting to lose weight will be most successful if they limit their consumption of fat toless than 15% of kilocalories.

84)


85)Women are advised to avoid all fish products during pregnancy. 85)Answer: True FalseExplanation:

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86)Cashews are high in saturated fats. 86)Answer: True FalseExplanation:

ESSAY. Write your answer in the space provided or on a separate sheet of paper.

87)One of your friends has decided to purchase a chitosan supplement to help her lose weight. She is convinced the$40 for a one-month supply is worth it if she can just lose 10 pounds. After examining the data, how would youcounsel your friend? Does the data convince you that fat blockers are worth the money and the side effects?Answer:Answers will vary.

88)Describe the role that fats play in the structure of a cell and its primary functions.Answer:Answers will vary.

89)Describe some specific steps you could take to select foods with a healthier fat content when you are groceryshopping and when you are eating at a restaurant.Answer:Answers will vary.

90)Discuss the impact of environmental contaminants on the current recommendations for safe fish consumption.How does this relate to the advice to consume abundant sources of omega-3 fatty acids?Answer:Answers will vary.

91)What is hydrogenation? Why do food manufacturers utilize this process, and what are the potential healthimpacts of hydrogenation?Answer:Answers will vary.

92)Explain the current scientific understanding of the influence of a diet high in saturated fats on the developmentof cardiovascular disease and cancer.Answer:Answers will vary.

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Answer KeyTestname: C5

1)D2)B3)D4)B5)C6)B7)B8)D9)B

10)C11)D12)B13)C14)B15)B16)C17)A18)C19)B20)D21)C22)A23)D24)B25)B26)B27)A28)D29)D30)A31)D32)D33)B34)C35)B36)D37)D38)A39)D40)C41)D42)C43)B44)A45)A46)C47)B48)D49)C50)D

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Answer KeyTestname: C5

51)D52)A53)D54)C55)D56)C57)D58)C59)B60)D61)FALSE62)FALSE63)TRUE64)FALSE65)TRUE66)FALSE67)TRUE68)FALSE69)TRUE70)FALSE71)TRUE72)FALSE73)FALSE74)TRUE75)FALSE76)FALSE77)TRUE78)FALSE79)TRUE80)TRUE81)TRUE82)FALSE83)TRUE84)FALSE85)FALSE86)FALSE87)Answers will vary.88)Answers will vary.89)Answers will vary.90)Answers will vary.91)Answers will vary.92)Answers will vary.

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exam · b) beneficial gi bacteria produce phospholipids. c) phospholipids are not naturally found...

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