Bio Chapter 5 Quiz

51. Ocean fish has been suggested to provide health benefits if eaten on a regular basis. What would be your recommendation for whether or not to eat fish? a. Fatty fish has been shown in studies to be beneficial in reducing cardiovascular disease. b. DHA in fish is harmful to eye development in the fetus if eaten during pregnancy. c. Eating fried fish will provide the greatest benefit from the omega-3 fats it contains. d. People with existing heart disease should never eat fish because of the danger of mercury contamination.

A: Fatty fish has been shown in studies to be beneficial in reducing cardiovascular disease.

53. A woman who is pregnant is concerned about eating fish because of its potential contamination with mercury. What would you tell her? a. She can select fish species that provide EPA and DHA but are low in mercury such as salmon or European sea bass. b. She can substitute foods with high omega-6 fatty acid content because it can be converted to omega-3 fatty acids. c. She needs to increase her intake of omega-6 fatty acids to provide protection from heart disease. d. Margarines and vegetable oils are excellent sources of omega-3 fatty acids and can be used instead of fish.

A: She can select fish species that provide EPA and DHA but are low in mercury such as salmon or European sea bass.

77. Scientists have observed that people who regularly eat high-fat nuts tend to: a. be leaner than others. b. have more body fat than others. c. exceed their calorie needs. d. eat too much total fat.

A: be leaner than others.

36. To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____. a. canola oil, butter b. safflower oil, olive oil c. stick margarine, canola oil d. butter, olive oil

A: canola oil, butter

70. The main beneficial contribution of this oil to your diet is: a. linolenic acid. b. vitamin A. c. cholesterol. d. saturated fat.

A: linolenic acid.

72. The current advice on following a diet to prevent heart disease is to: a. reduce the total fat content to 20% so as to result in a reduction of total calorie intake. b. switch to butter on your foods because margarine is higher in trans fats. c. substitute polyunsaturated fats for solid fats. d. use the Mediterranean diet recommendations because it is a low-fat diet.

A: reduce the total fat content to 20% so as to result in a reduction of total calorie intake.

2.About 95% of the lipids in foods and in the human body are: a. triglycerides. b. phospholipids. c. sterols. d. cholesterol.

A: triglycerides

33. 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.

A: triglycerides, which are made up of fatty acids and glycerol.

4. one of the sterols manufactured in the body

A:cholesterol

31. Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat? a. 44% b. 50% c. 67% d. 72%

B: 50%<<(11*9=99;then 99/200=.495~50%)

8. Which one of the following statements 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.

B: Fat in foods contributes to satiety.

42. As fatty acids are absorbed through the intestinal lining for transport through the body, which of the following actions takes place? a. Short-chain fatty acids 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.

B: Large-chain fatty acids are formed into lipoproteins for transport in the blood.

57. What is the most accurate statement to make about the process of hydrogenation of liquid vegetable oils? a. Hydrogenation makes the oils more healthy because of the addition of hydrogen to keep them liquid in food products. b. Oils that have been hydrogenated are more resistant to oxidation that will spoil them and make them rancid. c. Hydrogenation will increase the activity of vitamins found in the oils. d. Eating hydrogenated oils has the same health benefits as eating liquid vegetable oils.

B: Oils that have been hydrogenated are more resistant to oxidation that will spoil them and make them rancid.

55. When you are selecting the type of fish to eat, which of the following should you consider? a. Farm-raised fish are protected from contaminants so they are much safer to eat. b. The species of fish chosen for grilled, baked, or broiled dishes contain higher levels of EPA and DHA. c. Consumption of any amount of fish that might contain mercury should be avoided. d. Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.

B: The species of fish chosen for grilled, baked, or broiled dishes contain higher levels of EPA and DHA.

20. The best way to increase consumption of omega-3 fatty acids is to: a. increase intake of seed oils. b. choose fish as a protein food often. c. limit intake of polyunsaturated fats. d. take fish oil supplements.

B: choose fish as a protein food often.

11. The role of bile in fat digestion is to: a. digest fats in the stomach. b. emulsify fats in the small intestine. c. transport fats through the circulatory system. d. split fatty acids into smaller components.

B: emulsify fats in the small intestine.

15. Which of the following is not a desirable blood lipid value? a. low total cholesterol b. high LDL c. high HDL d. low blood triglycerides

B: high LDL

50. When attempting to increase intake of the essential fatty acids it would be best to adjust your diet to: a. eat more omega-6 fatty acids because they are more abundant in foods than omega-3 fatty acids. b. increase intake of fish containing EPA and DHA because of heart health benefits. c. consume foods that help the body to make linoleic and linolenic acid. d. include a fish oil supplement to make up for the deficiency in omega-3 fatty acids in your diet.

B: increase intake of fish containing EPA and DHA because of heart health benefits.

38. All of the following statements concerning cholesterol are true except: a. it is a part of every cell. b. it is an essential nutrient. c. it is a component of bile. d. it can be made by the body.

B: it is an essential nutrient.

39. Cholesterol is important in nutrition because: a. your body is not able to produce it and it is thus an essential nutrient. b. it is necessary for the production of the emulsifier bile by the liver. c. it is found in most foods we consume, though its main source is plants. d. it can contribute to weight loss when too much is eaten.

B: it is necessary for the production of the emulsifier bile by the liver.

68. Which type of fat is the most abundant in this product? a. saturated fat b. monounsaturated fat c. polyunsaturated fat d. trans fat

B: monounsaturated fat

29. Is it a good idea for an athlete to eliminate all fat from his diet in order to stay lean? a. yes, because dietary fat is stored easily in fat cells in and can't be used for energy b. no, because fats provide most of the energy to fuel the work of our muscles c. yes, because fat is stored under the skin and causes our bodies to overheat d. no, because excess fat is converted to glycogen and stored in the muscles

B: no, because fats provide most of the energy to fuel the work of our muscles

45. Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within recommendations for heart health? a. yes, because the energy from saturated fat is within the recommended percentage range b. no, because the energy from saturated fat is higher than the recommended percentage c. yes, because trans fat intake is within the recommended range d. no, because the energy from trans fat is lower than the recommended percentage

B: no, because the energy from saturated fat is higher than the recommended percentage

6. one of the three main classes of lipids, with a structure similar to a triglyceride

B:phospholipid

4.All of the following are found mainly in foods that contain fat except: a. vitamin A. b. vitamin C. c. vitamin D. d. vitamin K.

B:vitamin C.

48. A 26-year-old male works in a high-stress sales position. He has a family history of premature heart disease and he is physically inactive. How many risk factors for CVD does he have? a. 1 b. 2 c. 3 d. 4

C: 3

40. Which of the following mechanisms is important for the digestion of fat in foods? a. In the mouth, chewing and enzyme action dissolve the fat in saliva. b. Lecithin in the stomach emulsifies the fat and begins its digestion. c. Bile in the small intestine emulsifies the fat for enzyme action. d. If the gallbladder is removed, the body is not able to digest fat.

C: Bile in the small intestine emulsifies the fat for enzyme action.

41. Which of the following statements best describes individuals who have had their gallbladder removed? a. The liver stops producing bile. b. They cannot digest food. c. Bile is released directly into the small intestine. d. Bile is not delivered into the small intestine.

C: Bile is released directly into the small intestine.

59. Current recommendations for heart health are to reduce intake of trans fats in the diet. How would this be best accomplished? a. Select foods containing manufactured rather than naturally occurring trans fats. b. Read labels to select foods that say "trans-fat free" because all are healthier food selections. c. Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list. d. Use fat replacers such as olestra, which provide the same nutrient content as regular fats without being saturated.

C: Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list.

69. If you wish to promote heart health, what should your intake of this oil be? a. You should avoid it because it contains saturated fat. b. You can have unlimited amounts because it contains no trans fats. c. It can be consumed in moderate amounts because it is high in monounsaturated fats. d. It should be limited because it is not a good source of omega-3 fatty acids.

C: It can be consumed in moderate amounts because it is high in monounsaturated fats.

47. Which of the following would be the best dietary advice for someone who needs to lower her blood cholesterol levels? a. Dietary changes will not help if you have a genetic tendency toward high blood cholesterol. b. You need to drastically limit the amount of cholesterol-containing foods in your diet. c. Reduce the saturated and trans fats in your diet to lower LDL levels in the blood. d. Increase HDL levels in your blood by eating more grains, fruits, and vegetables.

C: Reduce the saturated and trans fats in your diet to lower LDL levels in the blood.

26. Which of the following statements 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 partially hydrogenated. d. They occur naturally in foods to a large extent.

C: They arise when polyunsaturated oils are partially hydrogenated.

80. The benefits of the Mediterranean diet are a result of: a. the elimination of all red meats from the diet. b. the use of only olive oil as the preferred fat in the diet. c. a combination of vegetables, fruits, legumes, whole grains, and seafoods. d. the addition of larger portions of chicken and fish.

C: a combination of vegetables, fruits, legumes, whole grains, and seafoods.

43. 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.

C: dismantling stored fat in fat cells and releasing components into blood.

18. EPA and DHA are: a. not important in nutrition. b. trans fats. c. found in the oils of fish. d. omega-6 fatty acids.

C: found in the oils of fish.

13. 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.

C: high saturated and trans fat intakes.

14. 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

C: low in trans fats

74. Key heart-healthy foods in the Mediterranean diet include all of the following except: a. nuts. b. fish. c. margarine. d. olive oil.

C: margarine.

35. 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 a clear color in the refrigerator are unsaturated d. beef fat is considered unsaturated because cattle eat only plant foods

C: oils that remain a clear color in the refrigerator are unsaturated

9. If the fat in a container is solid at room temperature, what type of fat is it? a. polyunsaturated fat b. monounsaturated fat c. saturated fat d. short-chain fatty acids

C: saturated fat

63. You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of the following would you recommend as a coffee whitener? a. cream b. non-dairy creamer c. skim milk d. half and half

C: skim milk

5. one of the three main classes of lipids, with a structure similar to cholesterol

C: sterol

34. What does the term point of unsaturation mean? a. the area on a fatty acid chain where the carbon bond is holding a hydrogen b. the area on a fatty acid chain where a nitrogen is attached c. the area on a fatty acid chain where a carbon is double-bonded to another carbon d. the area on the fatty acid chain where carbon is bound to as many hydrogen atoms as possible

C: the area on a fatty acid chain where a carbon is double-bonded to another carbon

5. Which of the following is not a function of fat in the human body? a. protects the body from temperature extremes b. cushions the internal organs from physical shock c. carries the water-soluble nutrients d. provides the major material from which cell membranes are made

C:carries the water-soluble nutrients

67. What percentage of calories provided by this oil come from fat? a. 0 b. 5 c. 22 d. 100

D: 100

46. The lipoproteins LDL and HDL are thought to influence heart disease risk because: a. LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells. b. HDL are affected by the amount of cholesterol we eat in our diet. c. LDL benefit the heart by transporting cholesterol to the tissues and away from blood. d. HDL play an important role in scavenging cholesterol from the tissues for disposal.

D: HDL play an important role in scavenging cholesterol from the tissues for disposal.

78. _____ appear at the tip (top) of the Mediterranean Diet Pyramid to show that intakes of these foods should be limited. a. Plant oils b. Yogurt and cheese c. Shrimp and shellfish d. Meats and sweets

D: Meats and sweets

24. Which of the following is a true statement about spreadable margarines made from polyunsaturated oils? a. Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it. b. The oil becomes harder after the hydrogen is added. c. The margarine becomes less saturated than the original oil. d. a and b e. b and c

D: a and b ( Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it AND The oil becomes harder after the hydrogen is added.)

12. DRI recommendations concerning intakes of fats include: a. consume up to 35% of calories as fat. b. keep saturated fat intake low: less than 10% of calories. c. minimum cholesterol intake is 300 mg. d. a and b e. b and c

D: a and b ( consume up to 35% of calories as fat AND keep saturated fat intake low: less than 10% of calories)

6. Fatty acids may differ from one another: a. in chain length. b. in degree of saturation. c. in number of bonds. d. a and b e. b and c

D: a and b ( in chain length AND in degree of saturation.)

37. Which of the following fats is the most saturated? a. safflower oil b. peanut oil c. olive oil d. coconut oil

D: coconut oil

1. a lipid that is solid at room temperature

D: fat

54. If you are considering using fish oil supplements for heart health, you need to consider that: a. fish oil supplements are an excellent way to provide the essential fatty acids you need without the danger of contamination. b. most coldwater fish do not have adequate levels of omega-3 fatty acids to protect the heart. c. fish oil supplements are an excellent source of vitamins A and D to meet RDA levels. d. fish oil supplements contain high levels of omega-3 fatty acids, which may increase bleeding times.

D: fish oil supplements contain high levels of omega-3 fatty acids, which may increase bleeding times.

21. To protect yourself from consuming too much _____, you would limit your consumption of swordfish, king mackerel, and shark. a. omega 3 fatty acids b. saturated fat c. lead d. mercury

D: mercury

52. Research on the benefits of fatty acids and their components has shown that: a. DHA may delay the loss of brain function in aging. b. omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer. c. supplements of fish oil have improved depression. d. seafood-consuming populations have a lower rate of death from heart disease.

D: seafood-consuming populations have a lower rate of death from heart disease.

23. Vegetable oils comprise most of the added fat in the diet because: a. fast-food chains use them for frying. b. consumers prefer their taste. c. food manufacturers add them to processed foods. d. a and b e. a and c

E: a and c ( fast-food chains use them for frying AND food manufacturers add them to processed foods.)

56. Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product? a. partially hydrogenated vegetable oil b. fully hydrogenated vegetable oil c. shortening d. a and b e. a and c

E: a and c ( partially hydrogenated vegetable oil AND shortening)

16. Characteristics of the essential fatty acids include: a. they must be supplied by the diet. b. they can be made from the substances in the body. c. they are polyunsaturated fatty acids. d. b and c e. a and c

E: a and c ( they must be supplied by the diet AND they are polyunsaturated fatty acids.)

7. Triglycerides normally consist of: a. three fatty acids. b. trans fatty acids. c. glycerol. d. a and b e. a and c

E: a and c ( three fatty acids AND glycerol)

64. A good way for Jason to lower his LDL would be to: a. use olive oil in the place of butter. b. use vegetable shortening in the place of lard. c. use peanut oil in the place of vegetable shortening. d. a and b e. a and c

E: a and c ( use olive oil in the place of butter AND use peanut oil in the place of vegetable shortening.)

73. Overall, the traditional diets of the Mediterranean people are: a. low in saturated fat. b. high in animal protein. c. high in complex carbohydrates and fiber. d. a and b e. a and c

E: a and c( low in saturated fat. AND high in complex carbohydrates and fiber.)

22. Cooking oils should be stored in tightly covered containers in order to: a. prevent them from becoming rancid. b. retard the oxidation process. c. prevent them from losing fat-soluble vitamins. d. a and b e. a and c

E: a and c( prevent them from becoming rancid AND prevent them from losing fat-soluble vitamins.)

49. It is not recommended that healthy people strictly limit their dietary cholesterol because: a. cholesterol is so widespread in all foods that this would result in a monotonous diet. b. cholesterol-containing foods have a minimal effect on blood cholesterol in most people. c. many cholesterol-containing foods are nutritious and should not be eliminated from the diet. d. a and b e. b and c

E: b and c ( cholesterol-containing foods have a minimal effect on blood cholesterol in most people AND many cholesterol-containing foods are nutritious and should not be eliminated from the diet.)

2. one of the three main classes of dietary lipids; chief form of fat in foods

E: triglyceride

6. A majority of fat digestion takes place in the stomach.

F

3. a phospholipid that is a major constituent of cell membranes

F:lecithin

7. a lipid that is liquid at room temperature

G: oil

1. Fatty acids in foods influence the composition of fats in the body.(T or F)

T

10. The Mediterranean-type diet is famous for supporting the health of the heart while including foods high in fat.

T

7. High blood LDL concentrations warn of an increased risk of heart attack.

T

8.The best food source of omega-3 fatty acids is fish and seafood.

T

9.Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

T