Question 1

Due to their roles in prevention of heart disease and brain development, Americans need to consume more:

Accepted Answer

A)  omega-3 fatty acids.
B)  omega-6 fatty acids.
C)  monounsaturated fatty acids.
D)  essential fatty acids.E) None of the above
F) C) and D)

Question 2

Today's recommendations for fat intake emphasize:

Accepted Answer

A)  lowering the intake of all types of fat.
B)  low-fat diets only for those at risk for heart disease.
C)  replacing saturated and trans fats with unsaturated fats.
D)  consuming no more than 20 grams of fat per day.E) B) and C)
F) A) and B)

Question 3

Describe the various functions of fat in the human body.

Accepted Answer

The answer of Describe the various functions of fat in...

Question 4

Fat functions in the body to:

Accepted Answer

A)  provide energy.
B)  regulate body processes.
C)  build muscle tissue.
D)  synthesize enzymes.E) A) and B)
F) A) and C)

Question 5

Which snack food exerts the most favorable effect on blood lipid levels?

Accepted Answer

A)  pretzels
B)  cheese and crackers
C)  walnuts and almonds
D)  microwave popcornE) A) and D)
F) B) and D)

Question 6

Fatty acids are packaged with _____ to make a triglyceride.

Accepted Answer

A)  glycerol
B)  glycogen
C)  glucose
D)  sucroseE) B) and C)
F) A) and D)

Question 7

The _____ can make cholesterol from _____.

Accepted Answer

A)  liver; fragments of energy nutrients
B)  muscles; protein
C)  liver; dietary choline
D)  muscles; carbohydrate and fatE) A) and C)
F) B) and D)

Question 8

Which of the following is not a sterol?

Accepted Answer

A)  cholesterol
B)  lecithin
C)  vitamin D
D)  sex hormonesE) C) and D)
F) All of the above

Question 9

Which of the following statements about cholesterol is false?

Accepted Answer

A)  Cholesterol in food is not the main factor in raising blood cholesterol.
B)  High blood levels of HDL cholesterol raise the risk of heart disease.
C)  Cholesterol is found only in animal foods.
D)  Some vegetable fats can contribute to high blood levels of cholesterol.E) None of the above
F) A) and D)

Question 10

The phosphate group on a phospholipid:

Accepted Answer

A)  enables phospholipids to dissolve in water.
B)  makes the phospholipid saturated.
C)  prevents the digestion of lecithin supplements.
D)  competes with fatty acids.E) All of the above
F) A) and B)

Question 11

A rich source of polyunsaturated fatty acids is:

Accepted Answer

A)  lamb.
B)  egg yolk.
C)  milk.
D)  sunflower oil.E) B) and D)
F) A) and D)

Question 12

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?

Accepted Answer

A)  eliminate dairy foods from her diet
B)  eat less meat and include more fruits, vegetables, and whole grains in her diet
C)  eat more eggs and less meat
D)  eliminate beef and pork from her dietE) None of the above
F) A) and B)

Question 13

Which of the following contains the softest fat?

Accepted Answer

A)  butter
B)  chicken fat
C)  beef tallow
D)  lardE) All of the above
F) A) and B)

Question 14

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

Accepted Answer

A)  12
B)  15
C)  27
D)  30E) C) and D)
F) None of the above

Question 15

Which of the following statements is true?

Accepted Answer

A)  Saturated fatty acids elevate LDL blood cholesterol.
B)  Polyunsaturated fatty acids elevate LDL blood cholesterol.
C)  Monounsaturated fatty acids elevate LDL blood cholesterol.
D)  Trans fatty acids lower LDL blood cholesterol.E) A) and B)
F) B) and C)

Question 16

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Accepted Answer

A)  500
B)  550
C)  55
D)  15E) A) and B)
F) B) and C)

Question 17

Trans-fatty acids are most abundant in:

Accepted Answer

A)  animal foods.
B)  plant foods.
C)  foods made with partially hydrogenated oils.
D)  the essential fatty acids.E) C) and D)
F) A) and D)

Question 18

Characteristics of olestra include all of the following except:

Accepted Answer

A)  it is made with sucrose.
B)  it cannot be absorbed by the body.
C)  it is used in some snack foods.
D)  it can be toxic.E) C) and D)
F) None of the above

Question 19

When exposed to oxygen, fats can become _____.

Accepted Answer

A)  saturated
B)  hydrogenated
C)  rancid
D)  trans fatsE) A) and B)
F) B) and D)

Question 20

Food producers hydrogenate unsaturated fatty acids in order to:

Accepted Answer

A)  make them softer.
B)  give foods a longer shelf life.
C)  make them more healthy.
D)  reduce the kcalories in a food.E) None of the above
F) B) and C)

Exam 4: Lipids

When exposed to oxygen, fats can become _____.

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Characteristics of olestra include all of the following except:

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Which of the following contains the softest fat?

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Food producers hydrogenate unsaturated fatty acids in order to:

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Trans-fatty acids are most abundant in:

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Which of the following is not a sterol?

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The _____ can make cholesterol from _____.

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Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

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The phosphate group on a phospholipid:

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Today's recommendations for fat intake emphasize:

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A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

Correct AnswerverifiedShow Answer

Due to their roles in prevention of heart disease and brain development, Americans need to consume more:

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Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?

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Which of the following statements is true?

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Which of the following statements about cholesterol is false?

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A rich source of polyunsaturated fatty acids is:

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Describe the various functions of fat in the human body.

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Fatty acids are packaged with _____ to make a triglyceride.

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Fat functions in the body to:

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Which snack food exerts the most favorable effect on blood lipid levels?

Correct AnswerverifiedShow Answer

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The _ can make cholesterol from _.

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