Nutrition Chapter 5

A desirable level of total blood cholesterol in adults is ____.

A. B. 200-239 mg/dL C. 240-259 mg/dL D. 260-274 mg/dL E. 275-300 mg/dL *A*

One pound of body fat provides _____ calories.

A. 1,000 B. 2,500 C. 3,000 D. 3,500 E. 4,000 *D*

To adhere to dietary recommendations of both the American Heart Association and Dietary Guidelines for Americans, cholesterol intake in persons at high risk for heart disease or diabetes should be below _____ milligrams per day

A. 200 B. 250 C. 300 D. 350 E. 400 *A*

The American Heart Association recommends a saturated fat intake of ____ of total calories.

A. 21-25 percent B. 15-20 percent C. 10-12 percen D. 5-6 percent E. 2-4 percent *D*

Joy decides to cook dinner with less fat tonight and omits two tablespoons of vegetable oil from her recipe for rice pilaf. This change reduces the calories from fat in this recipe by approximately ____.

A. 24 calories B. 50 calories C. 100 calories D. 200 calories E. 350 calories *D*

Which substance makes up 95 percent of the lipids in foods and in the human body?

A. triglycerides B. cholesterol C. phospholipids D. sucrose E. sterols *A*

Joy decides to cook dinner with less fat tonight and instead of two tablespoons of butter, she uses one tablespoon on her baked potato. Approximately how many grams of fat did Joy remove from her meal?

A. 5 grams B. 12 grams C. 25 grams D. 50 grams E. 100 grams *B*

How is a transfatty acid different from other unsaturated fatty acids?

A. A trans fatty acid has at least two hydrogen atoms attached to each carbon atom in the chain. B. At atransfatty acid's point of unsaturation, the hydrogens are on opposite sides of the carbon chain instead of on the same side. 9 C. Atransfatty acid's carbon chain contains at least one double bond between two carbon atoms instead of all single bonds. D. At atransfatty acid's point of unsaturation, the hydrogens are on the same side of the carbon chain instead of on opposite sides. E. Atransfatty acid has two additional carbon atoms and two additional hydrogen atoms. *B*

The most important difference between the typical American diet and the typical Mediterranean diet is that ____.

A. Americans eat more saturated fat B. Americans eat more fruits C. Americans exercise less D. Americans eatmore monounsaturated fat E. Americans consume more of their food earlier in the day A *A*

What factor is associated with the process of atherosclerosis?

A. Artery walls become more elastic B. Passage through the arteries narrows C. White blood cells remove plaque formations 7 D. HDL particles penetrate the walls of the arteries E. Red blood cells + oxidized LDL create plaque formations *B*

Which factor is associated withlowerHDL levels?

A. Being a non-smoker, as opposed to a smoker B. Weight loss C. Being male, as opposed to female D. Consumption of fish rather than meat E. Moderate alcohol consumption *C*

What fat replacer is a noncaloric artificial fat made from fatty acids and sucrose?

A. Caprenin B. Stevia C. Simplesse D. Splenda E. Olestra *E*

_____ diffuse easily into intestinal cells, which release them into capillaries without further processing.

A. Glycerol and short-chain fatty acids B. Glycerol and long-chain fatty acids C. Cholesterol and phospholipids D. Cholesterol and short-chain fatty acids E. Cholesterol and long-chain fatty acids *A*

Which statement accurately describes Jack's test results?

A. His total cholesterol is in the desirable range. B. His LDL-cholesterol puts him at high risk for CVD. C. His triglycerides are in the desirable range. D. His HDL is borderline for high risk for CVD. E. His ratio of LDL to HDL is optimal. *D*

What process occurs in atherosclerosis?

A. Oxidized LDL is incorporated into the lining of arteries. 11 B. A blood clot travels to the brain and causes a stroke. C. Chylomicrons cause veins to lose their elasticity .D. Blood pressure becomes too low and leads to dizziness E. o-LDL levels increase due to reactions with antioxidants. *A*

Which choice would be best in order for Jack to lower his LDL-cholesterol without decreasing his HDL-cholesterol?

A. Reduce exercise B. Eat an atherogenic diet. C. Switch back to butter instead of margarine .D. Eat cashews and use olive oil .E. Eat more transfats when possible. *D*

Which dietary change would be most effective for lowering one's LDL?

A. Replacing monounsaturated fats with saturated fats B. Replacing polyunsaturated fats with hydrogenated fats C. Choosing whole milk instead of a soda beverage D. Choosing broiled salmon instead of a bacon burge E. Replacing two glasses of water with two glasses of red wine perday *D*

What fat replacer was the first to gain the approval of the Food and Drug Administration (FDA)?

A. Simplesse B. Olestra C. Caprenin D. Stevia E. Placebo *A*

Heather notices that her favorite breakfast cereal contains BHA and BHT. Why did the manufacturer add these ingredients?

A. To enhance the flavor of the cereal B. To fortify the cereal with fat soluble vitamins C. To improve the lipid profile ofthe cerea lD. To provide essential fatty acids E. To keep the oil in the cereal from spoiling *E*

Sam and Regina have a two-year old daughter, Keira. Sam believes they should put Keira on a low-fat diet like the one he and Regina follow. What advice would you give these parents?

A. Try to prevent heart problems by limiting Keira's fat calories to 20 to 35 percent of calories. B. Take proactive measures and should limit her fat intake to less than 20 percentof calories. C. Monitor Keira's fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three. D. Do not restrict a child's fat consumption from birth to two years of age. E. The healthiest diet for everyoneis a vegan diet. *C*

Because he is now better-informed, Jack wants to cook healthier meals. Which recommendation should he avoid?

A. Use fruit jam instead of margarine on toast. B. Use applesauce instead of butter when baking brownies. C. Eat salmon and herring twice per week .D. If exercising daily, eat sweets as desired .E. Drink fat-free or low fat milk. *D*

Bob wants to lower his blood cholesterol. What piece of advice should he ignore?

A. You should lower your intake oftransfats only, not of other types of fat. B. Lowering your saturated fat intake maybe more important than reducing dietary cholesterol. C. Eat more plant sources of fats to lower total blood cholesterol and LDL-cholesterol D. Eat more high-soluble fiber foods such as legumes. 13 E. Bake or grill fish to avoid adding unhealthy fats. *C*

Fats provide _____ by _____.

A. an energy reserve; promoting hunger B. satiety; slowing stomach emptying C. climate control; cushioning organs . D.shock absorption; coating cell membranes E. body temperature homeostasis; dissipating excess body heat *D*

A characteristic of saturated fats is that they ____.

A. are liquid at room temperature B. carry the maximum possible number of hydrogens C. functionas emulsifiers in the small intestine D. provide four calories per gram E. are found mostly in vegetable oils *B*

Monounsaturated fats are better for you than polyunsaturated fats because they ____.

A. are lower in calories per tablespoon B. increase total cholesterol C. decrease LDL and decrease HDL D. decrease LDL and without decreasing HDL E. increase triglycerides *D*

Sue overate by 500 calories each day on her recent cruise to the Bahamas. If Sue gained one pound of body fat as a result, how long was her cruise?

A. two days B. five days C. seven days D. 14 days E. one month *C*

Bob read an article about how fat travels in his body. He learned that ____.

A. bloodcholesterol is carried in LDLs that are taken up by macrophages and deposited in plaque inside his arteries B. saturated fats and trans fats only travel in HDL and are taken back to his liver for disposal C. fat from a recent meal is carried in HDL tohis liver for storage D. HDL is only found in vegetable oils and not in any animal food E. HDL is soluble in water *A*

Unprocessed oils are best stored in airtight containers because ____.

A. exposure to the air will decrease the likelihood of rancidity B. airtight storage destroys the natural antioxidants in the oils 8 C. points of unsaturation in their molecules are vulnerable to oxidation D. this prevents hydrogenation, which makes them less healthful E. this allows the oil to be stored long-term without additives *C*

The Mediterranean diet is low in____.

A. fiberB. phytochemicalsC. red meatsD. cheeseE. whole-grain products

Transfats are ____.

A. formed when margarine is hydrogenated B. created when oils become rancid C. omitted on food labels D. naturallyfound in legumes and some nuts E. unsaturated fatty acids with hydrogen atoms attached on the same side of the points of unsaturation *A*

What part of the body senses blood pressure?

A. heart B. kidneys C. liver D. pancreas E. pituitary gland *B*

Which type of lipoprotein transports newly digested fat from the intestine through the lymph and blood?

A. high-density lipoprotein B. low-density lipoprotein C. chylomicron D. very-low-density lipoprotein E. triglycerides *C*

Fat that enters the small intestine is ____.

A. immediately digested by enzymes from the pancreas B. immediately emulsified by bile from the gallbladder C. absorbed as is through the villi packaged as a chylomicron D. trapped in fiber and carried out of the body E. transported to the large intestine where digestion begins *B*

One concern regarding olestra is that it ____.

A. increases the risk of obesity by providing nine calories per gram B. increases the risk of high blood pressure in sensitive individuals C. can inhibit the absorption of vitamins D. is hard to avoid because it is naturally found in foods E. increases cravings for sweets *C*

Bob knows he needs to take in fewer calories to lose weight. Bob should be aware that ____.

A. individual food items eaten should contain less than 10 percent calories from saturated fat B. saturated fats lose approximately 30 percent of their calories when melted C. monounsaturated fats accumulate as adipose tissue primarily around the waist D. both saturated and unsaturated fats have nine calories per gram E. high intakes of nuts as snacks are encouraged by the American Medical Association *D*

What lipid is an essential fatty acid?

A. lecithin B. cholesterol C. linoleic acid D. stearic acid E. butyric acid *C*

To reduce added fats in your diet when preparing home-cooked meals, use ____ to coat pans.

A. nonstick sprays B. shortening C. butter D. canola oil E. corn oil margarine *A*

Jack lacks control over which risk factor?

A. obesity B. genetics C. stress D. atherogenic diet E. Jack can change all of these risk factors. *B*

Americans are urged to eat more fish due to its high content of ____.

A. omega-3 fatty acids B. HDL-cholesterol C. vitamin A D. lecithin E. sterols *A*

Health experts advise that you decrease consumption of foods rich in _____ and increase the intake of _____ to achieve a more healthful balance.

A. omega-6 fatty acids; omega-3 fatty acids B. saturated fat; cholesterol C. omega-3 fatty acids; omega-9 fatty acids D. chylomicrons; LDL-cholesterol E. HDL-cholesterol; LDL-cholesterol *A*

Heart disease the major cause of death among women after menopause because ____.

A. osteoporosisis so common and weakens the heart B. women tend to eat more fat in their diets after they reach 55 C. stress levels increase while activity levels decrease D. menopause leads to the overproduction of chylomicrons E. lowestrogen levels lower HDL and raise LDL *E*

What food is a good source of polyunsaturated fatty acids?

A. palm oil B. beef tallow C. safflower oil D. cocoa butter E. butter *C*

Which food contains cholesterol?

A. peanut butter B. corn oils C. avocados D. beef liver E. garlic cloves *D*

For most Americans, the most important dietary change to make in order to reduce blood LDL-cholesterol levels is to reduce intake of ____.

A. polyunsaturated fat B. cholesterol C. saturated and transfats D. monounsaturated fat E. fish oils *C*

As the amount of _____ in a lipoprotein increases, its _____ also increases.

A. protein; density B. triglycerides; solubility C. protein; size D. triglycerides; density E. protein; solubility *A*

A sizable body of evidence from around the world suggests that garlic may benefit health by ____.

A. reducing blood platelets B. lowering blood cholesterol C. keeping arteries rigid D. lowering HDL E. increasing the white blood cell count *B*

Which oil is highest in saturated fats?

A. safflower oi B. corn oil C. coconut oil D. sunflower oil E. soybean oil *C*

Cholesterol ____.

A. should, if possible, be avoidedaltogether B. can be synthesized by the body C. has no use in the human body D. has no relation to heart disease according to present-day research E. is synthesized by the gallbladder and stored in the liver *B*

Which food has the most grams of saturated fat per serving portion?

A. skim milk B. salmon C. regular cheddar cheese D. extra lean ham E. mixed nuts *C*

Which food is rich in saturated fat?

A. steak B. banana C. avocado D. broccoli E. canola oil *A*

Phospholipids can help fats cross cell membranes because ____.

A. they are so abundant in foods and widespread in the body B. theyare fat soluble but not water soluble C. they have a large, multiple-ring structure D. they have water-soluble heads and fat-soluble tails E. their phosphorus components inhibit water from crossing the membranes *D*

An optimal LDL-cholesterol level is ____, while an optimal HDL-cholesterol level is ____.

A. ≥ 240 mg/dL; B. 70-159 mg/dL; > 30 mg/dL C. ≥ 50 mg/dL D. ≥ 40mg/dL E. It is irrelevant as long as your total cholesterol is lower than 170 mg/dL. *C*