Which of the following is characteristic of a diet to reduce heart disease risk?
a. high in saturated fats
b. low in vegetables and fruits
c. low in trans fats
d. low in whole grains and legumes
e. low in essential fatty acids
answer
c
question
Health authorities recommend that adults consume _____ ounces of seafood per week.
a. 8-12
b. 3-6
c. 14-21
d. 5-7
e. 2.5
answer
a
question
You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?
a. Foods containing fat are much bulkier and heavier than low-fat foods.
b. Fat in foods will create a strong odor that may reduce your appetite.
c. When fat is eaten with phytochemicals it will block their absorption.
d. Fat in your meal will contribute to satiety, the feeling of fullness after a meal.
e. Fat should be emphasized because the fat-storing capacity of the body is virtually limitless.
answer
d
question
Some ground turkey and chicken products in which the skin is ground in are much higher in solid fats than lean beef.
True
False
answer
True
question
Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:
a. retrieving fatty acids that have been stored in the liver.
b. transporting cholesterol to the muscles to be broken down for energy.
c. dismantling stored fat in fat cells and releasing components into blood.
d. converting glucose into fat as a more efficient method of producing energy.
e. using fatty acids that are available in the cell's lipid layer.
answer
c
question
The major storage form of fats in our body is:
a. triglycerides, which are made up of fatty acids and glycerol.
b. fatty acids, which are made up of trans fats and bile.
c. cholesterol, which is stored in the blood.
d. lecithin, which is stored in the liver.
e. lipoproteins, which carry fatty acids in the blood.
answer
a
question
How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?
a. All plant oils are unsaturated because they are liquid at room temperature.
b. Solid fats that melt at a high temperature are unsaturated.
c. Oils that remain liquid at room temperature are primarily unsaturated.
d. Beef fat is considered unsaturated because cattle eat only plant foods.
e. all fat that is solid at low temperatures is unsaturated.
answer
c
question
As fatty acids are absorbed through the intestinal lining for transport throughout the body, which action takes place?
a. Small triglycerides pass directly through the blood to individual body cells.
b. Large-chain fatty acids are formed into lipoproteins for transport in the blood.
c. Fatty acids are transported through the blood as a separate top layer.
d. Only a small percentage of fats are absorbed through the intestinal lining.
e. Triglycerides are stored in VLDL for transport in the blood.
answer
b
question
According to the USDA Food Intake Patterns, most adults should limit protein foods intake to 5-7 oz./day.
True
False
answer
True
question
A deficiency of fatty acids can cause:
a. extreme weight loss in adults.
b. low blood pressure.
c. diabetes.
d. vision impairment in infants.
e. atherosclerotic plaque buildup.
answer
d
question
Triglycerides consist of:
a. three fatty acids bonded to each other.
b. trans fatty acids.
c. three glycerol molecules.
d. branched chains of carbon atoms.
e. three fatty acids attached to glycero
answer
e
question
High blood LDL concentrations warn of an increased risk of heart attack.
True
False
answer
True
question
All of the following are found mainly in foods that contain fat except:
a. vitamin A.
b. vitamin E.
c. vitamin D.
d. vitamin K.
e. vitamin C.
answer
e
question
Which statement is true?
a. All meats are higher in protein than in fat.
b. All dairy products are saturated fat sources.
c. Grain products are solid fat free.
d. Cream and butter are a source of solid fats.
e. Skim milk contains some solid fat.
answer
d
question
Which statement about fatty foods is true?
a. Fatty foods are low in energy density.
b. Fat in foods contributes to satiety.
c. People prefer the taste of foods low in fat over those high in fat.
d. Fat gives foods a tough texture.
e. Fat impairs the absorption of some phytochemicals.
answer
b
question
BHA and BHT are examples of:
a. hydrogenated fats.
b. unsaturated fatty acids.
c. antioxidants.
d. snack foods.
e. emulsifiers.
answer
c
question
Which statement about spreadable margarines made from polyunsaturated oils is true?
a. If the label reads "0 g trans fat," this guarantees the product is completely trans fat free.
b. The oil remains a liquid at lower temperatures after the hydrogen is added.
c. The margarine becomes less saturated than the original oil.
d. Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.
e. The oil is treated with preservative additives such as BHA and BHT during processing.
answer
d
question
EPA and DHA are:
a. not important in nutrition.
b. abundantly made by the body.
c. found in the oils of fish.
d. omega-6 fatty acids.
e. made from linoleic acid.
answer
c
question
Foods with hidden or invisible fat include:
a. butter.
b. baked potatoes.
c. bananas.
d. biscuits.
e. coffee.
answer
d
question
Which of the following fats is the most saturated?
a. safflower oil
b. peanut oil
c. olive oil
d. coconut oil
e. canola oil
answer
d
question
Fatty acids in foods consumed influence the composition of fats in the body
answer
true
question
A majority of fat digestion takes place in the stomach.
True False
answer
False
question
About 95% of the lipids in foods and in the human body are:
a. triglycerides.
b. phospholipids.
c. sterols.
d. cholesterol.
e. saturated fats.
answer
a
question
Which statement about trans fatty acids is true?
a. They are made by the body.
b. Their amounts are never listed on food labels.
c. They arise when polyunsaturated oils are hydrogenated.
d. They occur naturally in foods to a large extent.
e. They have a beneficial effect on cholesterol transport throughout the body.
answer
c
question
The main dietary factor associated with elevated blood cholesterol is:
a. high cholesterol intake.
b. high total fat intake.
c. high saturated and trans fat intakes.
d. high polyunsaturated fat intake. e. high essential fatty acid intake.
answer
c
question
Phospholipids make up most of the lipid present both in the body and in food.
True False
answer
False (triglycerides do)
question
The essential fatty acids:
a. are all obtained primarily from fish oils.
b. can be made from other substances in the body.
c. are monounsaturated fatty acids.
d. are deficient in the U.S. food supply.
e. must be supplied by the diet.
answer
e
question
Cholesterol is the best known of the:
a. phospholipids.
b. lipoproteins.
c. sterols.
d. triglycerides.
e. saturated fats.
answer
c
question
The increase in added sugars in the diet has been proven to be the main cause of the increase in obesity today.
True False
