nutrition quiz 5

Approximately how many milligrams of cholesterol are found in an egg? A) 100 B) 450 C) 350 D) 200

D) 200

A person is consuming 1600 kcal/day about how many grams of fat should they consume per day? A) 44-78 grams B) 27-47 grams C) 40-70 grams D) 36-62grams

D) 36-62 grams

Which of the following is NOT a feature of dairy products consumption? A) Fermented milk products raise the bacterial population in the colon B) Fat-free milk contains no cholesterol C) Yogurt is known to lower blood cholesterol D) Fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk

D) Fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk

A lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume A) eggs and milk. B) safflower oil margarine. C) corn oil and sunflower oil. D) canola oil and walnuts.

D) canola oil and walnuts

The oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed A) docosahexaenoic acid B) eicosanoids C) eicosapentaenoic acid D) linolenic acid

D) linolenic acid

The results of blood tests that reveal a person's total cholesterol and triglycerides are called a A) personal lipids count B) degenerative disease assessment C) circulating fat count D) lipid profile

D) lipid profile

What type of fatty acid is found in high amounts in olive oil? A) Saturated B) Partially hydrogenated C) Polyunsaturated D) Monounsaturated

D) monounsaturated

Which of the following foods contains the highest amount of cholesterol? A) 3 oz. ground beef 95% Lean B) 3 oz. turkey C) 3 oz. of tuna canned in water D) One boiled egg

D) one boiled egg

Characteristics of hydrogenated oils include all of the following EXCEPT A) they lower HDL and raise LDL cholesterol in the body B) they are stored in adipose tissue C) some of their fatty acids change shape from cis to trans D) products containing them become rancid sooner, contributing to a shorter shelf life

D) products containing them because rancid sooner, contributing to a shorter shelf life

A meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats. What is the percentage of energy supplied by the lipids? A) 33 B) 55 C) 44 D) 22

A) 33

Which of the following describes a fatty acid that has one double bond? A) Monounsaturated B) Saturated C) Polyunsaturated D) Hydrogenated

A) Monounsaturated

Which of the following does NOT describe a function of fat? A) Supplies up to 25% of the body's energy needs during rest B) Is an essential constituent of body tissues C) Serves as a carrier of fat-soluble vitamins D) Adds flavor to food

A) Supplies up to 25% of the body's energy needs during rest

Lipids differ in their degree of saturation or unsaturation due to their number of A) double bonds B) saccharide units C) peptide linkages D) amino acids

A) double bonds

Which of the following is not a lipid? A) glycogen B) cholesterol C) triglycerides D) omega-3 and omega-6 oils E) steroid

A) glycogen

Which of the following lipids is an essential nutrient? A) Linoleic acid B) Stearic acid C) Cholesterol D) Lecithin

A) linoleic acid

According to the DRI, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day? A) 66 B) 117 C) 83 D) 33

B) 117

For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake? A) 15 B) 20 C) 5 D) 35

B) 20

Jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. Which of the following should be recommended? A) Safflower oil B) Canola oil C) Corn oil D) Liquefied lard

B) Canola oil

Which of the following is a property of dietary lipids? A) The most common fatty acid chain length in triglycerides is 10 carbons B) Omega-3 fatty acids are always unsaturated C) Lipids that are solid at room temperature are classified as oils D) The fatty acids in triglycerides may be of chain length 2 to 25 carbons

B) Omega-3 fatty acids are always unsaturated

Which of the following is a characteristic of fish consumption? A) Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats B) Fatty fish contain the highest amounts of omega-3 fatty acids C) The minimum intake to gain any benefit is 3 servings per week D) Fish is a good source of iron

B) fatty fish contains the highest amounts of omega-3 fatty acids

Which of the following is a characteristic of cholesterol? A) It is absorbed directly into the blood B) It is a precursor for bile and vitamin D synthesis C) It is not formed in the body when provided by the diet D) It is found in abundance in tropical fats such as palm oil

B) it is a precursor for bile and vitamin D synthesis

What tissue contains special receptors for removing low-density lipoproteins from the circulation? A) Adipose B) Liver C) Skeletal muscle D) Arterial walls

B) liver

Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. The doctor recommended he make dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis? A) Low LDH and low HDL B) Low HDL and high LDL C) Low DLD and high DHD D) Low LDL and high HDL

B) low HDL and high LDL

Which of the following describes a fatty acid that has NO double bonds? A) Polyunsaturated B) Saturated C) Hydrogenated D) Monounsaturated

B) saturated

An omega-3 fatty acid has its first double bond on the A) first 3 carbons from the methyl end B) third carbon from the methyl end C) third carbon from the acid end D) first 3 carbons from the acid end

B) third carbon from the methyl end

Which of the following describes a feature of cis-fatty acids and trans-fatty acids? A) Hydrogenation converts trans-fatty acids to cis-fatty acids B) The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants C) In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats D) In nature, most double bonds are trans

C) In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats

Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen? A) Chain length B) Position of first saturated bond C) Number of double bonds D) Size of adjacent fatty acids on the triglyceride molecule

C) Number pf double bonds

Which of the following is a common dietary saturated fatty acid? A) Arachidonic acid B) Linolenic acid C) Stearic acid D) Oleic acid

C) Stearic acid

What compound is composed of 3 fatty acids and glycerol? A) Steroid B) Monoglyceride C) Triglyceride D) Lecithin

C) Triglyceride

Which of the following is NOT a feature of the artificial fat replacer olestra? A) It can be used in the frying of foods B) It lowers absorption of vitamins A and K from foods C) It leads to constipation in some individuals D) Its chemical structure is similar to a triglyceride

C) it leads to constipation in some individuals