NFS Ch. 5 topcoat questions
A dietary approach that protects against heart disease is the consumption of foods high in: A omega-3 fatty acids. B long chain fatty acids. C omega-6 fatty acids. D all of these provide protection against heart disease.
A
The physical characteristics, texture and taste of fatty acids are determined by: A the length of the fatty acid chain and the types of bonds between the carbon atoms. B the number of acid groups. C the extent of digestion in the body. D the number of fatty acid chains bound to each glycerol molecule.
A
A fatty acid with only single bonds between carbon atoms is called a(n) ______________ fatty acid. A saturated B unsaturated C hydrophobic D hydrophilic
a
A(n) ______________ fatty acid has a carbon-carbon double bond with the hydrogen atoms on the same side of the double bond. A cis B trans C essential D nonessential
a
Chylocmicrons are formed in the: A intestine. B liver. C lymph. D blood.
a
Which of the following is used as an emulsifier in foods? A Lecithin B Trans fatty acids C Arachidonic Acid D Safflower oil
a
_ can help fat and water mix by breaking large fat globules into smaller ones. A Bile B Pancreatic lipase C Eicosanoids D Cholesterol
a
If you were to analyze the composition of adipose tissue, you would likely find an abundance of: A micelles. B triglycerides. C eicosanoids. D cholesterol.
b
Which of the following lipoproteins contains the highest percentage of cholesterol? A Chylomicrons B Low-density lipoproteins C High-density lipoproteins D Very-low density lipoproteins
b
Which organ produces the lipase enzyme that accomplishes the bulk of lipid digestion? A Stomach B Pancreas C Mouth D Liver
b
Which of the following diets provides approximately 18% of the total Calories (kcal) from fat? A 41 grams of fat; 2,385 kcal B 67 grams of fat; 3,268 kcal C 36 grams of fat; 1,154 kcal D 17 grams of fat; 2,392 kcal
B
Which of the following foods is most likely to contain significant amounts of trans fats? A Fish B Commercially made crackers and cookies C Salad dressings D Avocado
B
Which of the following is used to make the lipid bilayer found in cell membranes in the body? A Saturated fatty acids. B Phospholipids. C Trans fatty acids. D Eicosanoids.
B
Over the past 40 years, the fat intake of Americans has: A significantly declined, resulting in less obesity. B declined as a proportion of total kcalories consumed. C declined as people tend to cook at home more frequently. D risen significantly.
b
The oxidation of LDLs: A recruits macrophages with scavenger receptors to the site. B increases inflammation. C results in the formation of foam cells. D All of these statements are true.
D
What is the Dietary Reference Intake [DRI] for total fat intake for adults? A less than 10 percent. B 10-to-15 percent. C 15-to-20 percent. D 20-to-35 percent.
D
What is the most likely reason that high fat diets contribute to weight gain and obesity? A Fat provides more kcals per gram than carbohydrate or protein. B Lipids make foods appealing by contributing to their texture, flavor, and aroma. C The conversion of dietary fat to stored fat is very efficient. D All of these contribute.
D
Essential fatty acids can be used by the body to synthesize: A eicosanoids. B cholesterol. C vitamin D. D phosphoglycerides.
a
Foods consisting mostly of fatty acids with only single bonds tend to be: A solid at room temperature. B soluble in water. C liquid at room temperature. D less stable than fatty acids with double bonds.
a
Hormone sensitive lipase: A is activated during periods of fasting . B is needed to deposit fatty acids into adipose tissue. C is needed for phosphoglyceride digestion. D is required for lipid digestion by cells lining blood vessels.
a
Omega-3 and omega-6 fatty acids are examples of: A polyunsaturated fatty acids. B saturated fatty acids. C hydrogenated fats. D phospholipids.
a
The end of a fatty acid chain containing a methyl group is also referred to as the ______________ end. A omega B alpha C delta D acid
a
______________ promotes the uptake of fatty acids and glycerol by cells to be used as fuel or for storage. A Lipoprotein lipase B Lingual lipase C Pancreatic lipase D Glycerase
a
The function of bile in triglyceride digestion is: A to hydrolyze (split) the bond that attaches fatty acids to glycerol. B to break fat into small globules. C facilitate the formation of chylomicrons. D to bind and transport lipids in the blood.
b
What is true about omega-3 and omega-6 fatty acids? A The ratio of omega-3 to omega-6 fatty acids in the diet is important in regulating body processes. B Omega-6 fatty acids are abundant in fish oil. C They are used to extend the shelf-life of processed foods. D They are needed to synthesize vitamin D in the skin.
A
Which of the following is FALSE about eating a healthy diet? a. It is essential for most people to reduce total fat consumption by 25-50%. B.A healthy diet is low in saturated fat from meat and dairy. C. A healthy diet is low in processed fats like shortenings. D. Healthy diets include fats from fish, nuts and olive oil.
A
Which of the following is a good source of essential fatty acids? A Walnuts B Coconut oil C Beef D Milk
A
Which of the following is an example of tropical oil? A Palm kernel oil. B Soybean oil. C Olive oil. D Corn oil.
A
Which of the following is characteristic of atherosclerosis? A Oxidation of LDL particles B Inflammation of the lining of the colon C High HDL levels D Production of chylomicrons by cells lining the blood vessels
A
Which of the following is true about heart disease risk? A The extent to which cholesterol intake affects blood levels depends on individual genes. B Dietary cholesterol has no influence on blood clotting. C Dietary cholesterol comes mainly from plant foods. D Dietary saturated fat decreases blood cholesterol.
A
Which of the following organs is able to manufacture cholesterol? A Liver. B Pancreas. C Gallbladder. D All of these organs manufacture cholesterol.
A
Which one of the following dietary lipids protects against atherosclerosis? A Monounsaturated fatty acids B Saturated fats C Trans fats D Dietary cholesterol
A
A reduced fat food that contains a fat replacer consisting of millions of microscopic balls that slide over each other to give the creamy texture of fats is: A a carbohydrate-based fat replacer. B a protein-based fat replacer. C mucilage. D olestra.
B
Bile, vitamin D, and some hormones such as testosterone and estrogen are derived from: A essential fatty acids. B cholesterol. C trans fatty acids. D phospholipids.
B
Current recommendations regarding fat intake suggest a healthy diet should: A contain at least 20% of total kcals from saturated fats. B provide 20 to 35% of total calories (kcal) from fat. C limit the intake of foods high in monounsaturated fatty acids. D All of these are healthy recommendations regarding fat intake.
B
High levels of HDL in the blood are associated with: A improved immune function. B a reduced risk of heart disease. C increased risk of colon cancer. D increased risk of breast and prostate cancer.
B
How does fat intake affect our health? A Diets high in unsaturated fat and cholesterol are associated with heart disease and cancer. B The type of fat may be more important than total fat in reducing the risk of chronic diseases. C Red meats and dairy products are low in saturated fat and cholesterol. D Meals prepared at home tend to be higher in energy and fat than restaurant meals.
B
Immune cells within the lining of blood vessels have receptors which mediate the uptake of oxidized LDL cholesterol. A LDL B scavenger C foam D insulin
B
When energy is ingested in excess of needs, the excess: A is lost as heat. B is converted into triglycerides and stored in adipose tissue. C is converted into cholesterol and stored in the liver. D is metabolized by the muscles and stored as ATP.
B
When needed for a source of energy, fatty acids are broken down into: A pyruvate. B acetyl CoA. C glucose. D chylomicrons.
B
The anti-inflammatory effects of omega-3 fats are beneficial in regards to: A heart disease. B rheumatoid arthritis. C multiple sclerosis. D All of these choices are correct.
D
Which of the following profiles is associated with an increased risk of atherosclerosis? A Total blood cholesterol in adults below 120 mg/100 mL of blood B HDL cholesterol below 40 mg/100 mL of blood C LDL levels between 120 and 129 mg/100 mL of blood D All of these are associated with increased atherosclerosis risk.
B
What is true about saturated fatty acids? A They contain a phosphate group. B Each carbon is bound to 2 hydrogen atoms. C They are found most often in plant products. D They tend to be liquid at room temperature.
BB
What is true about triglycerides? A They always contain a phosphate group. B They may contain any combination of fatty acids. C They act as emulsifiers. D Their structure consists of multiple rings.
BB
Consumption of all of the following tend to increase blood cholesterol EXCEPT: A trans fatty acids. B saturated fatty acids. C monounsaturated fatty acids. D dietary cholesterol.
C
During fasting, A excess fat is transported to adipose tissue. B lipoprotein lipase allows fatty acids to enter adipose cells. C hormone sensitive lipase releases fatty acids from stored triglycerides. D fatty acids are used to make glucose.
C
Fish oils are a good dietary source of: A emulsifiers. B tropical oils. C omega-3 fatty acids. D trans fatty acids.
C
Sarah consumed 2000 calories with 67 grams of fat. What is the percentage of kilocalories from fat in her diet? A 20% B 25% C 30% D 35%
C
The AMDR for fat intake: A is constant throughout the life cycle. B is highest during adolescence. C is highest for 1-3 year olds. D increases over the life cycle.
C
Trans fatty acids are most abundant in foods that contain: A animal products. B tropical oils. C partially hydrogenated oils. D omega-3 and omega-6 fatty acids.
C
What initially causes an atherosclerotic plaque to begin developing? A An essential fatty acid deficiency. B Low blood pressure. C An injury to the artery wall. D All of these choices are correct.
C
Which of the following carry cholesterol away from the cells and return it to the liver? A Very low density lipoproteins - VLDLs B Low density lipoproteins - LDLs C High density lipoproteins - HDLs D Chylomicrons
C
Which statement is true about hamburger that is labeled 80% lean? A 80% of the kcalories are from protein and 20% are from fat B This is the leanest ground beef that can be purchased. C 20% of the weight of the meat is fat D 80% of the kcalories are from fat
C
Women tend to develop heart disease later than men because: A women have lower levels of HDLs compared to men. B women tend to consume more trans fatty acids than men. C the hormone estrogen has a protective effect in women before menopause. D women have a greater density of blood vessels than men which helps blood to circulate more efficiently.
C
A strong correlation exists between the development of colon cancer and diets: A high in fish. B high in grains and cereals. C with moderate amounts of alcohol. D high in animal fats.
D
All of the following foods EXCEPT help reduce LDL cholesterol and reduce the risk of heart disease. A oats B flaxseed C nuts D margarine containing partially hydrogenated vegetable oils
D
An injury to an artery wall leading to inflammation could be caused by: A high blood glucose. B infectious microorganisms. C free radicals formed during cigarette smoking. D All of these choices are correct.
D
Cholesterol is an example of a(n): A trans fatty acid. B phospholipid. C essential nutrient. D sterol.
D
Chylomicrons: A transport lipids, from the food we eat into the body. B are absorbed into the lymphatic system. C are formed by the intestinal mucosal cell. D All of these statements are true.
D
Eicosanoids are: A hormone-like compounds. B synthesized from omega-3 and omega-6 fatty acids. C needed to regulate important body processes. D All of these statements are true.
D
Foods containing fat replacers: A provide less fat and kcalories. B cause fat soluble vitamins to be poorly absorbed. C are not necessarily nutrient dense. D All of these choices are correct
D
In general, populations that have a high intake of total fat have a higher incidence of ______________ than populations that have a lower intake. A certain types of cancer B heart disease C obesity D all of these choices are correct
D
What is true about essential fatty acids? A The body can synthesize essential fatty acids from glucose and other sources of carbon, hydrogen, and oxygen. B They are necessary for normal bone development in infants and young children. C Essential fatty acid deficiency is common in the United States. D They have anti-inflammatory properties that protect against heart disease.
D
What is true about fats in the digestive tract? A Bile from the stomach helps to break fat into small globules. B Most of the fat digestion takes place in the large intestine. C Micelles facilitate the digestion of fat into the mucosal cells of the large intestine. D Absorption of fat soluble substances is dependent on presence of dietary fat.
D
Which of the following describes the quality that fat adds to food? A Americans reduced their percentage of kilocalories from fat. B Reduced-fat products taste better than the original product. C High-fat muffins and croissants replace eggs for breakfast. D Fat imparts flavor, aroma, and texture to foods.
D
Which of the following dietary practices does NOT help to protect a person from developing heart disease? A Consuming recommended amounts of dietary fiber. B Adequate consumption of antioxidant nutrients. C Substituting monounsaturated fats for saturated fats. D A diet which substitutes beef for fish.
D
Which of the following health problems can increase a person's risk of developing heart disease? A Type 2 diabetes B High blood pressure C Obesity D All of these increase the risk
D
__fatty acids are not synthesized by the body. A Nonessential B Saturated C Short chain D Essential
D
An omega-6 fatty acid is an example of a(n): A saturated fatty acid. B trans fatty acid formed by hydrogenation. C unsaturated fatty acid. D a fatty acid found in tropical oils.
c
Fatty acids are categorized based on the carbon chain length as well as: A the number of sulfur-containing groups. B their solubility in water. C the types and locations of bonds between the carbons. D the number of acid groups in the fatty acid chain.
c
Phospholipids consist of glycerol with ______________ attached. A three fatty acids B three amino acids C two fatty acids and a phosphate group D two fatty acids and lecithin
c
The precursor(s) for eicosanoids with health promoting properties is/are: A arachidonic acid. B omega-6 fatty acids. C omega-3 fatty acids. D oleic acid.
c
Which of the following is required for cells to take up low-density lipoproteins? A Lipoprotein lipase B Homocysteine C LDL receptors D Insulin
c
Dietary sources of cholesterol include all of the following EXCEPT: A meat. B eggs. C fish. D peanut butter.
d
Most fatty acids in food and in the body are bound to a molecule called: A cholesterol. B phospholipids. C lecithin. D glycerol.
d
Reverse cholesterol transport is accomplished by: A chylomicrons. B LDLs. C VLDLs. D HDLs.
d
The primary function of lipoprotein lipase is to: A convert nonessential fatty acids into essential fatty acids. B transport lipids through the blood. C convert cis fatty acids into trans fatty acids. D help clear triglycerides from circulating lipoproteins in the blood.
d
Which of the following most accurately describes the chemical structure of a fatty acid? A A three carbon molecule bound to nitrogen. B A carbon chain bound to a phosphate group. C A multiple ring structure with a sugar group attached. D A chain of carbon atoms linked together by chemical bonds.
d
