Nutrition Chapter 3

Which of the following would a nurse instruct a patient to use for one fat exchange? 1. 1 tablespoon of butter 2. 1/2 ounce of cream cheese 3. Two slices of bacon 4. 3 tablespoons of mayonnaise

2. 1/2 ounce of cream cheese

Compared with those made with unsaturated fats, grocery items containing saturated fats have: 1. Longer shelf lives 2. More valid health claims on the labels 3. Fewer kilocalories 4. Permanent protection against becoming rancid

1. Longer shelf lives

A patient tells the nurse that he chooses "fat-free" foods whenever possible. The nurse understands that this labeling indicates that the food contains no more than ______ g of fat per serving. 1. 0.1 2. 0.5 3. 1 4. 5

2. 0.5

Cells that store fat

Adipose cells

Exces triglyceride storage in the body

Adipose tissue

Fat serves as an integral part of ____ and provides a barrier against water-soluble substances

Cell membranes

A chemical connection between 2 carbon atoms, each lacking one hydrogen atom

Double bond

Applies to a liquid dispersed into another liquid with which it usually does not mix

Emulsion

Fuel supply also called an

Energy source

A fat can have from 1 to 3

Fatty acids

Backbone of a fat molecule

Glycerol

Adding hydrogen to a fat

Hydrogenation

Subcutaneous layer of fat helps to ____ from excessive heat to cold.

Insulation

Some is needed everyday because it is n essential nutrient

Linoleic Acid

Most americans need to increase their intake of this kind of fat

Monounsaturated

One very lean meat exchange contains _____g of fat

greater than or equal to 1

Recommended dietary allowance for fat

none

Fats cushion and _____ body organs

protect

Which of the following would appear on the fat exchange list? 1. Avocado 2. Baked beans 3. Banana 4. Sweet potato

1. Avocado

Which of the following is not a function of fat in the body? 1. Build scar tissue 2. Lubricate body tissues 3. Pad vital organs 4. Provide energy

1. Build scar tissue

Solid at room temp

Saturated fat

Type of fat most Americans need to decrease in their diets

Saturated fats

Dairy product low in fat

Skim milk

To lower fat intake use this kind of dairy food

Skim milk

Meat exchange that contains 5 g of fat and is derived from soy

Tofu

When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following? 1. Trans fats 2. Cholesterol 3. Monounsaturated 4. Sucrose

1. Trans fats FEEDBACK: Currently it is recommended that individuals limit trans fats as much as possible in the diet because they are not essential and may be linked to increasing the risk of cardiovascular disease. Cholesterol should be consumed but in amounts less than 300 mg/day. Monounsaturated fats are recommended in part to help decrease the risk of nonfatal myocardial infarction and coronary death.

To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving. 1. 5 2. 10 3. 15 4. 20

2. 10 FEEDBACK: Lean can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100-gram serving (3.5 ounces).

What percentage range of an adult's kilocalories is recommended as the maximum to be obtained from fat? 1. 20 to 30 2. 20 to 35 3. 30 4. More than 50

2. 20 to 35

In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following? 1. Availability of low-cost fruits and vegetables 2. Availability of cheap energy-dense foods 3. Home-cooked meals 4. Children exercising too much

2. Availability of cheap energy-dense foods FEEDBACK: Changes in diet, food availability, and lifestyle are all components of transition as countries modernize. However, obesity in adults has been linked to the availability of cheap, energy-dense foods (including those from street vendors and fast-food restaurants) that facilitate the consumption of more fat. In addition, the introduction of low-cost vegetable oils from industrialized countries greatly increases the amount of fat in the average diet.

Which type of oil would a nurse instruct a patient to avoid because it is high in saturated fatty acids? 1. Canola 2. Coconut 3. Corn 4. Olive

2. Coconut

Trans fats are commonly found in which of the following? 1. Olive oil 2. Commercially baked goods 3. Shortening 4. Egg yolks

2. Commercially baked goods

Which of the following would a nurse instruct a client about as being on the high-fat meat exchange lists? 1. Chicken with skin, pork chops, and mozzarella cheese 2. Spare ribs, cheddar cheese, and bologna 3. Round steak, pork tenderloin, and cottage cheese 4. Fried salmon, ground beef, and eggs

2. Spare ribs, cheddar cheese, and bologna

The primary care provider orders a calorie count for a patient who is malnourished. Over a 24-hour period, the patient consumes 24 grams of fat. Which of the following denotes the patient's caloric intake of fat? 1. 96 2. 120 3. 216 4. 240

3. 216

If a client has been maintaining a stable, healthy body weight by consuming 1800 kcal, what is the maximum fat recommended for him or her? 1. 26 grams 2. 40 grams 3. 70 grams 4. 85 grams

3. 70 grams

A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client? 1. Cholesterol is a component of adrenal hormones and sex hormones. 2. Cell membranes require cholesterol as part of their structure. 3. Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream. 4. Plant products never increase blood cholesterol levels.

3. Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream. FEEDBACK: Cholesterol is important for the production of adrenal hormones and sex hormones, estrogen and testosterone. Cholesterol is an essential component of all cell membranes. The Food and Nutrition Board of the Institute of Medicine stated that saturated fat and cholesterol provide no known beneficial role in preventing chronic diseases and are not required at any level in the diet. However, the complete elimination of saturated fat and cholesterol from the diet would make it difficult to meet other nutritional guidelines. Cholesterol is present only in animal foods. Therefore, foods from plants do not provide cholesterol.

The manufacturing process that helps to make a fat harder is: 1. Saturation 2. Modification 3. Hydrogenation 4. Emulsification

3. Hydrogenation FEEDBACK: Saturation refers to the extent to which hydrogen is joined to the carbon atoms present. Modification refers to the changes individuals make. Hydrogenation refers to the process of adding hydrogen to a fat of vegetable origin to extend the shelf life or make the fat harder. Emulsification refers to the blending of two substances into one liquid form.

The descriptive name for fats of all kinds is: 1. Complete 2. Essential 3. Lipids 4. Saturated

3. Lipids FEEDBACK: The descriptive name for all fats is lipids and includes true fats and oils as well as related fat compounds such as lipoids and sterols.

A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body? 1. Carrier of fat-soluble vitamins 2. Contribute to satiety 3. Preferred source of immediate energy 4. Provide insulation protection from heat and cold

3. Preferred source of immediate energy FEEDBACK: Fat act as a vehicle for vitamins A, D, E, and K, the fat-soluble vitamins. Fats contribute to the sensations of fullness and satisfaction after eating. Fats function as the body's main fuel reserve, being released when an individual does not eat enough to meet the body's energy demands. The subcutaneous layer of fat under the skin helps to insulate the body by protecting it from excessive heat and cold.

Which of the following would a nurse suggest as a lean meat? 1. Ground beef, pork chops, and mozzarella cheese 2. Corned beef, spare ribs, and Swiss cheese 3. Round steak, pork tenderloin, and cottage cheese 4. Dark-meat chicken, eggs, and bologna

3. Round steak, pork tenderloin, and cottage cheese

Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following? 1. Appearance after cooking 2. Source, whether animal or vegetable 3. Type of chemical bonds in their fatty acids 4. Ease of emulsification

3. Type of chemical bonds in their fatty acids

If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat? 1. 5% 2. 21% 3. 37% 4. 48%

4. 48% FEEDBACK: To determine the percent of kilocalories derived from fat, multiply the number of grams of fat per serving by 9 and divide this number by 150 kcal and then multiply the result by 100. 8 × 9 = 72/150 = 0.48 × 100 = 48%

Fat contains ______ kcal/g. 1. 2.2 2. 4 3. 7 4. 9

4. 9

After teaching a group of students about fatty acids, the students demonstrate a need for additional teaching when they identify fatty acids as varying based on which of the following?: 1. Length of the carbon chain 2. Composition 3. Degree of saturation 4. Lack of carbon in the chain

4. Lack of carbon in the chain

Which of the following lipids is an omega-6 fatty acid? 1. Arachidonic acid 2. Linolenic 3. Cholesterol 4. Linoleic acid

4. Linoleic acid FEEDBACK: Linoleic acid is called an omega-6 fatty acid and plays a major role in the transport and metabolism of cholesterol.

Most of the fat in our diets and in our bodies is in which form? 1. Fatty acids 2. Glycerol 3. Sterols 4. Triglycerides

4. Triglycerides

Each fat exchange provides ___ g of fat

5

Grams of fat in 1 cup of 2% milk

5

Compound fat

Lipoprotein