Which of the following is FALSE about eating a healthy diet?
a. It is essential for most people to reduce total fat consumption by 25-50%.
B.A healthy diet is low in saturated fat from meat and dairy.
C. A healthy diet is low in processed fats like shortenings.
D. Healthy diets include fats from fish, nuts and olive oil.
answer
A
question
An omega-6 fatty acid is an example of a(n):
A saturated fatty acid.
B trans fatty acid formed by hydrogenation.
C unsaturated fatty acid.
D a fatty acid found in tropical oils.
answer
c
question
Most fatty acids in food and in the body are bound to a molecule called:
A cholesterol.
B phospholipids.
C lecithin.
D glycerol.
answer
d
question
The end of a fatty acid chain containing a methyl group is also referred to as the ______________ end.
A omega
B alpha
C delta
D acid
answer
a
question
Fatty acids are categorized based on the carbon chain length as well as:
A the number of sulfur-containing groups.
B their solubility in water.
C the types and locations of bonds between the carbons.
D the number of acid groups in the fatty acid chain.
answer
c
question
A fatty acid with only single bonds between carbon atoms is called a(n) ______________ fatty acid.
A saturated
B unsaturated
C hydrophobic
D hydrophilic
answer
a
question
Foods consisting mostly of fatty acids with only single bonds tend to be:
A solid at room temperature.
B soluble in water.
C liquid at room temperature.
D less stable than fatty acids with double bonds.
answer
a
question
Over the past 40 years, the fat intake of Americans has:
A significantly declined, resulting in less obesity.
B declined as a proportion of total kcalories consumed.
C declined as people tend to cook at home more frequently.
D risen significantly.
answer
b
question
Omega-3 and omega-6 fatty acids are examples of:
A polyunsaturated fatty acids.
B saturated fatty acids.
C hydrogenated fats.
D phospholipids.
answer
a
question
A(n) ______________ fatty acid has a carbon-carbon double bond with the hydrogen atoms on the same side of the double bond.
A cis
B trans
C essential
D nonessential
answer
a
question
Hormone sensitive lipase:
A is activated during periods of fasting .
B is needed to deposit fatty acids into adipose tissue.
C is needed for phosphoglyceride digestion.
D is required for lipid digestion by cells lining blood vessels.
answer
a
question
Essential fatty acids can be used by the body to synthesize:
A eicosanoids.
B cholesterol.
C vitamin D.
D phosphoglycerides.
answer
a
question
Phospholipids consist of glycerol with ______________ attached.
A three fatty acids
B three amino acids
C two fatty acids and a phosphate group
D two fatty acids and lecithin
answer
c
question
The primary function of lipoprotein lipase is to:
A convert nonessential fatty acids into essential fatty acids.
B transport lipids through the blood.
C convert cis fatty acids into trans fatty acids.
D help clear triglycerides from circulating lipoproteins in the blood.
answer
d
question
Which of the following is used as an emulsifier in foods?
A Lecithin
B Trans fatty acids
C Arachidonic Acid
D Safflower oil
answer
a
question
Dietary sources of cholesterol include all of the following EXCEPT:
A meat.
B eggs.
C fish.
D peanut butter.
answer
d
question
Which of the following most accurately describes the chemical structure of a fatty acid?
A A three carbon molecule bound to nitrogen.
B A carbon chain bound to a phosphate group.
C A multiple ring structure with a sugar group attached.
D A chain of carbon atoms linked together by chemical bonds.
answer
d
question
Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion?
A Stomach
B Pancreas
C Mouth
D Liver
answer
b
question
The function of bile in triglyceride digestion is:
A to hydrolyze (split) the bond that attaches fatty acids to glycerol.
B to break fat into small globules.
C facilitate the formation of chylomicrons.
D to bind and transport lipids in the blood.
answer
b
question
If you were to analyze the composition of adipose tissue, you would likely find an abundance of:
A micelles.
B triglycerides.
C eicosanoids.
D cholesterol.
answer
b
question
The precursor(s) for eicosanoids with health promoting properties is/are:
A arachidonic acid.
B omega-6 fatty acids.
C omega-3 fatty acids.
D oleic acid.
answer
c
question
_ can help fat and water mix by breaking large fat globules into smaller ones.
A Bile
B Pancreatic lipase
C Eicosanoids
D Cholesterol
answer
a
question
Chylocmicrons are formed in the:
A intestine.
B liver.
C lymph.
D blood.
answer
a
question
______________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage.
A Lipoprotein lipase
B Lingual lipase
C Pancreatic lipase
D Glycerase
answer
a
question
Which of the following lipoproteins contains the highest percentage of cholesterol?
A Chylomicrons
B Low-density lipoproteins
C High-density lipoproteins
D Very-low density lipoproteins
answer
b
question
Which of the following is required for cells to take up low-density lipoproteins?
A Lipoprotein lipase
B Homocysteine
C LDL receptors
D Insulin
answer
c
question
Reverse cholesterol transport is accomplished by:
A chylomicrons.
B LDLs.
C VLDLs.
D HDLs.
answer
d
question
High levels of HDL in the blood are associated with:
A
improved immune function.
B
a reduced risk of heart disease.
C
increased risk of colon cancer.
D
increased risk of breast and prostate cancer.
answer
B
question
When energy is ingested in excess of needs, the excess:
A
is lost as heat.
B
is converted into triglycerides and stored in adipose tissue.
C
is converted into cholesterol and stored in the liver.
D
is metabolized by the muscles and stored as ATP.
answer
B
question
__fatty acids are not synthesized by the body.
A
Nonessential
B
Saturated
C
Short chain
D
Essential
answer
D
question
In general, populations that have a high intake of total fat have a higher incidence of ______________ than populations that have a lower intake.
A
certain types of cancer
B
heart disease
C
obesity
D
all of these choices are correct
answer
D
question
Which of the following is characteristic of atherosclerosis?
A
Oxidation of LDL particles
B
Inflammation of the lining of the colon
C
High HDL levels
D
Production of chylomicrons by cells lining the blood vessels
answer
A
question
All of the following foods EXCEPT help reduce LDL cholesterol and reduce the risk of heart disease.
A
oats
B
flaxseed
C
nuts
D
margarine containing partially hydrogenated vegetable oils
answer
D
question
Women tend to develop heart disease later than men because:
A
women have lower levels of HDLs compared to men.
B
women tend to consume more trans fatty acids than men.
C
the hormone estrogen has a protective effect in women before menopause.
D
women have a greater density of blood vessels than men which helps blood to circulate more efficiently.
answer
C
question
Trans fatty acids are most abundant in foods that contain:
A
animal products.
B
tropical oils.
C
partially hydrogenated oils.
D
omega-3 and omega-6 fatty acids.
answer
C
question
A dietary approach that protects against heart disease is the consumption of foods high in:
A
omega-3 fatty acids.
B
long chain fatty acids.
C
omega-6 fatty acids.
D
all of these provide protection against heart disease.
answer
A
question
Which of the following dietary practices does NOT help to protect a person from developing heart disease?
A
Consuming recommended amounts of dietary fiber.
B
Adequate consumption of antioxidant nutrients.
C
Substituting monounsaturated fats for saturated fats.
D
A diet which substitutes beef for fish.
answer
D
question
Current recommendations regarding fat intake suggest a healthy diet should:
A
contain at least 20% of total kcals from saturated fats.
B
provide 20 to 35% of total calories (kcal) from fat.
C
limit the intake of foods high in monounsaturated fatty acids.
D
All of these are healthy recommendations regarding fat intake.
answer
B
question
Fish oils are a good dietary source of:
A
emulsifiers.
B
tropical oils.
C
omega-3 fatty acids.
D
trans fatty acids.
answer
C
question
Which of the following diets provides approximately 18% of the total Calories (kcal) from fat?
A
41 grams of fat; 2,385 kcal
B
67 grams of fat; 3,268 kcal
C
36 grams of fat; 1,154 kcal
D
17 grams of fat; 2,392 kcal
answer
B
question
Bile, vitamin D, and some hormones such as testosterone and estrogen are derived from:
A
essential fatty acids.
B
cholesterol.
C
trans fatty acids.
D
phospholipids.
answer
B
question
Which of the following is an example of tropical oil?
A
Palm kernel oil.
B
Soybean oil.
C
Olive oil.
D
Corn oil.
answer
A
question
The physical characteristics, texture and taste of fatty acids are determined by:
A
the length of the fatty acid chain and the types of bonds between the carbon atoms.
B
the number of acid groups.
C
the extent of digestion in the body.
D
the number of fatty acid chains bound to each glycerol molecule.
answer
A
question
Which of the following is used to make the lipid bilayer found in cell membranes in the body?
A
Saturated fatty acids.
B
Phospholipids.
C
Trans fatty acids.
D
Eicosanoids.
answer
B
question
Cholesterol is an example of a(n):
A
trans fatty acid.
B
phospholipid.
C
essential nutrient.
D
sterol.
answer
D
question
Foods containing fat replacers:
A
provide less fat and kcalories.
B
cause fat soluble vitamins to be poorly absorbed.
C
are not necessarily nutrient dense.
D
All of these choices are correct
answer
D
question
Eicosanoids are:
A
hormone-like compounds.
B
synthesized from omega-3 and omega-6 fatty acids.
C
needed to regulate important body processes.
D
All of these statements are true.
answer
D
question
Chylomicrons:
A
transport lipids, from the food we eat into the body.
B
are absorbed into the lymphatic system.
C
are formed by the intestinal mucosal cell.
D
All of these statements are true.
answer
D
question
When needed for a source of energy, fatty acids are broken down into:
A
pyruvate.
B
acetyl CoA.
C
glucose.
D
chylomicrons.
answer
B
question
The anti-inflammatory effects of omega-3 fats are beneficial in regards to:
A
heart disease.
B
rheumatoid arthritis.
C
multiple sclerosis.
D
All of these choices are correct.
answer
D
question
Which of the following health problems can increase a person's risk of developing heart disease?
A
Type 2 diabetes
B
High blood pressure
C
Obesity
D
All of these increase the risk
answer
D
question
Which of the following profiles is associated with an increased risk of atherosclerosis?
A
Total blood cholesterol in adults below 120 mg/100 mL of blood
B
HDL cholesterol below 40 mg/100 mL of blood
C
LDL levels between 120 and 129 mg/100 mL of blood
D
All of these are associated with increased atherosclerosis risk.
answer
B
question
What initially causes an atherosclerotic plaque to begin developing?
A
An essential fatty acid deficiency.
B
Low blood pressure.
C
An injury to the artery wall.
D
All of these choices are correct.
answer
C
question
Immune cells within the lining of blood vessels have receptors which mediate the uptake of oxidized LDL cholesterol.
A
LDL
B
scavenger
C
foam
D
insulin
answer
B
question
An injury to an artery wall leading to inflammation could be caused by:
A
high blood glucose.
B
infectious microorganisms.
C
free radicals formed during cigarette smoking.
D
All of these choices are correct.
answer
D
question
The oxidation of LDLs:
A
recruits macrophages with scavenger receptors to the site.
B
increases inflammation.
C
results in the formation of foam cells.
D
All of these statements are true.
answer
D
question
Consumption of all of the following tend to increase blood cholesterol EXCEPT:
A
trans fatty acids.
B
saturated fatty acids.
C
monounsaturated fatty acids.
D
dietary cholesterol.
answer
C
question
A strong correlation exists between the development of colon cancer and diets:
A
high in fish.
B
high in grains and cereals.
C
with moderate amounts of alcohol.
D
high in animal fats.
answer
D
question
What is the most likely reason that high fat diets contribute to weight gain and obesity?
A
Fat provides more kcals per gram than carbohydrate or protein.
B
Lipids make foods appealing by contributing to their texture, flavor, and aroma.
C
The conversion of dietary fat to stored fat is very efficient.
D
All of these contribute.
answer
D
question
Which of the following foods is most likely to contain significant amounts of trans fats?
A
Fish
B
Commercially made crackers and cookies
C
Salad dressings
D
Avocado
answer
B
question
The AMDR for fat intake:
A
is constant throughout the life cycle.
B
is highest during adolescence.
C
is highest for 1-3 year olds.
D
increases over the life cycle.
answer
C
question
Which of the following is true about heart disease risk?
A
The extent to which cholesterol intake affects blood levels depends on individual genes.
B
Dietary cholesterol has no influence on blood clotting.
C
Dietary cholesterol comes mainly from plant foods.
D
Dietary saturated fat decreases blood cholesterol.
answer
A
question
Which statement is true about hamburger that is labeled 80% lean?
A
80% of the kcalories are from protein and 20% are from fat
B
This is the leanest ground beef that can be purchased.
C
20% of the weight of the meat is fat
D
80% of the kcalories are from fat
answer
C
question
A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is:
A
a carbohydrate-based fat replacer.
B
a protein-based fat replacer.
C
mucilage.
D
olestra.
answer
B
question
Which of the following organs is able to manufacture cholesterol?
A
Liver.
B
Pancreas.
C
Gallbladder.
D
All of these organs manufacture cholesterol.
answer
A
question
How does fat intake affect our health?
A
Diets high in unsaturated fat and cholesterol are associated with heart disease and cancer.
B
The type of fat may be more important than total fat in reducing the risk of chronic diseases.
C
Red meats and dairy products are low in saturated fat and cholesterol.
D
Meals prepared at home tend to be higher in energy and fat than restaurant meals.
answer
B
question
Which of the following describes the quality that fat adds to food?
A
Americans reduced their percentage of kilocalories from fat.
B
Reduced-fat products taste better than the original product.
C
High-fat muffins and croissants replace eggs for breakfast.
D
Fat imparts flavor, aroma, and texture to foods.
answer
D
question
What is true about saturated fatty acids?
A
They contain a phosphate group.
B
Each carbon is bound to 2 hydrogen atoms.
C
They are found most often in plant products.
D
They tend to be liquid at room temperature.
answer
BB
question
What is true about triglycerides?
A
They always contain a phosphate group.
B
They may contain any combination of fatty acids.
C
They act as emulsifiers.
D
Their structure consists of multiple rings.
answer
BB
question
What is true about omega-3 and omega-6 fatty acids?
A
The ratio of omega-3 to omega-6 fatty acids in the diet is important in regulating body processes.
B
Omega-6 fatty acids are abundant in fish oil.
C
They are used to extend the shelf-life of processed foods.
D
They are needed to synthesize vitamin D in the skin.
answer
A
question
What is true about fats in the digestive tract?
A
Bile from the stomach helps to break fat into small globules.
B
Most of the fat digestion takes place in the large intestine.
C
Micelles facilitate the digestion of fat into the mucosal cells of the large intestine.
D
Absorption of fat soluble substances is dependent on presence of dietary fat.
answer
D
question
Which of the following carry cholesterol away from the cells and return it to the liver?
A
Very low density lipoproteins - VLDLs
B
Low density lipoproteins - LDLs
C
High density lipoproteins - HDLs
D
Chylomicrons
answer
C
question
What is true about essential fatty acids?
A
The body can synthesize essential fatty acids from glucose and other sources of carbon, hydrogen, and oxygen.
B
They are necessary for normal bone development in infants and young children.
C
Essential fatty acid deficiency is common in the United States.
D
They have anti-inflammatory properties that protect against heart disease.
answer
D
question
Which one of the following dietary lipids protects against atherosclerosis?
A
Monounsaturated fatty acids
B
Saturated fats
C
Trans fats
D
Dietary cholesterol
answer
A
question
What is the Dietary Reference Intake [DRI] for total fat intake for adults?
A
less than 10 percent.
B 10-to-15 percent.
C
15-to-20 percent.
D
20-to-35 percent.
answer
D
question
Sarah consumed 2000 calories with 67 grams of fat. What is the percentage of kilocalories from fat in her diet?
A 20%
B 25%
C 30%
D 35%
answer
C
question
Which of the following is a good source of essential fatty acids?
A Walnuts
B Coconut oil
C Beef
D Milk
answer
A
question
During fasting,
A excess fat is transported to adipose tissue.
B lipoprotein lipase allows fatty acids to enter adipose cells.
C hormone sensitive lipase releases fatty acids from stored triglycerides.
D fatty acids are used to make glucose.
answer
C
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