Nutrition Chapter 5 Practice Questions
A high-fiber diet is typically high in dietary cholesterol. a. True b. False
FALSE
Based on a 2,000-calorie diet, the DV for saturated fat is 10 grams. a. True b. False
FALSE
Cholesterol is found in both plant and animal foods. a. True b. False
FALSE
Fat in a meal increases the rate that the stomach empties which helps provide satiety. a. True b. False
FALSE
Foam cells play an important role in preventing heart disease progression. a. True b. False
FALSE
Linoleic and linolenic acids are monounsaturated fatty acids that are essential in the diet. a. True b. False
FALSE
Linolenic acid is one of the fatty acids synthesized by the human body. a. True b. False
FALSE
Long-chain fatty acids are water soluble and travel freely in blood and lymph. a. True b. False
FALSE
Low concentrations of low-density lipoproteins are associated with a high risk of heart attack. a. True b. False
FALSE
Palm and coconut oils are examples of polyunsaturated fats. a. True b. False
FALSE
Regular physical activity is associated with lower high-density lipoprotein (HDL) levels. a. True b. False
FALSE
The Mediterranean diet provides about 20 to 25 percent of calories from fat. a. True b. False
FALSE
The body has a limited capacity to store fat. a. True b. False
FALSE
The health benefits of olive oil are primarily due to its lower calorie content than other oils. a. True b. False
FALSE
All food fats contain a mixture of saturated and unsaturated fatty acids. a. True b. False
TRUE
Eating more fiber promotes fat and cholesterol excretion. a. True b. False
TRUE
Flaxseed is rich in omega-3 fatty acids. a. True b. False
TRUE
Incorporating some fat into one's diet is essential to maintaining good health. a. True b. False
TRUE
Lecithin is a major constituent of cell membranes. a. True b. False
TRUE
Lecithin is often used as a food additive to keep the fats evenly dispersed with the other ingredients. a. True b. False
TRUE
Moderate drinking, defined as no more than one drink a day for most women, and no more than two drinks a day for most men, is associated with higher HDL levels. a. True b. False
TRUE
Phytosterols are phytochemicals that block the absorption of dietary cholesterol from the intestine. a. True b. False
TRUE
Prior to menopause, estrogen may protect women from cardiovascular disease. a. True b. False
TRUE
Some studies show that garlic may reduce blood pressure. a. True b. False
TRUE
The Dietary Guidelines for saturated fat are the same for children age 2 years and older as they are for adults. a. True b. False
TRUE
The type of fat consumed is more important than the amount of fat consumed. a. True b. False
TRUE
To lower blood cholesterol, an atherogenic diet plan advocates keeping saturated fat to less than five to six percent of daily calories. a. True b. False
TRUE
Unsaturated fats are more prone to going rancid than saturated fats due to the "weak spots" in the unsaturated fatty acid. a. True b. False
TRUE
Vitamin C and vitamin E are natural antioxidants that may be added to foods to increase shelf life. a. True b. False
TRUE
Which of the following values represents a desirable level of total blood cholesterol in adults? a. 190 mg/dL b. 212 mg/dL c. 239 mg/dL d. 250 mg/dL e. 280 mg/dL
a. 190 mg/dL
Which type of lipoprotein transports cholesterol from body cells to the liver? a. High-density lipoprotein b. Low-density lipoprotein c. Chylomicron d. Very-low-density lipoprotein e. Triglycerides
a. High-density lipoprotein
The most important difference between the typical American diet and the typical Mediterranean diet is that ____. a. Mediterraneans eat less saturated fat b. Mediterraneans eat less fruits c. Americans exercise less d. Americans eat more monounsaturated fat e. Americans consume more of their food earlier in the day
a. Mediterraneans eat less saturated fat
______ was the first fat replacer to gain the approval of the Food and Drug Administration (FDA). a. Simplesse b. Olestra c. Caprenin d. Stevia e. Placebo
a. Simplesse
Bob went out to dinner and ordered a steak, French fries, broccoli sautéed in canola oil, sweet tea, and sorbet for dessert. Which food is highest in cholesterol? a. Steak b. Sweet tea c. French fries d. Broccoli sautéed in canola oil e. Sorbet
a. Steak
_________ make up 95 percent of the lipids in foods and in the human body. a. Triglycerides b. Cholesterol c. Phospholipids d. Sucrose e. Sterols
a. Triglycerides
Bob wants to lower his blood cholesterol. What piece of advice should he ignore? a. You should lower your intake of trans fats only, not of other types of fat. b. Lowering your saturated fat intake may be 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. e. Bake or grill fish to avoid adding unhealthy fats.
a. You should lower your intake of trans fats only, not of other types of fat.
All of the following are important functions of fat in the body except to _________. a. build muscle tissue b. serve as the body's main energy reserve c. nourish the hair and skin d. help the body to regulate temperature e. cushion major organs to protect them
a. build muscle tissue
Trans fats are ____. a. formed when margarine is hydrogenated b. created when oils become rancid c. omitted on food labels d. naturally found in legumes and some nuts e. unsaturated fatty acids with hydrogen atoms attached on the same side of the points of unsaturation
a. formed when margarine is hydrogenated
Bob read an article about fat and its relationship to health. He learned that ______. a. intake of saturated fat raises blood cholesterol more than intake of cholesterol b. high intakes of fish oil lower bleeding time and improve diabetes c. high intakes of short- and medium-chain fatty acids will raise HDL-cholesterol levels d. HDL carries fats to body cells increasing total cholesterol e. elevated HDL levels have associated with an increased risk of heart attacks
a. intake of saturated fat raises blood cholesterol more than intake of cholesterol
You can typically judge the healthfulness of a fat by looking at ________. a. its hardness at room temperature b. its consistency when heated c. the amount of trans fats on the Nutrition Facts panel d. the total amount of cholesterol per serving e. its consistency when refrigerated
a. its hardness at room temperature b. its consistency when heated
In comparison to a low-density lipoprotein, a high-density lipoprotein contains ________. a. less lipid b. less protein c. more cholesterol d. more carbohydrate e. more triglyceride
a. less lipid
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. omega-6 fatty acids; omega-3 fatty acids
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. protein; density
Glycerol and _____ diffuse easily into intestinal cells, which release them into capillaries without further processing. a. short-chain fatty acids b. long-chain fatty acids c. phospholipids d. cholesterol e. lecithin
a. short-chain fatty acids
Americans are urged to eat fish at least _____ a week due to its high content of ____. a. two times; omega-3 fatty acids b. two times; HDL-cholesterol c. three times; omega-3 fatty acids d. three times; HDL-cholesterol e. two times; omega-6 fatty acids
a. two times; omega-3 fatty acids
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. 12 grams
What source of lipids should be substituted for saturated fats to help lower blood cholesterol levels? a. Butter b. Canola oil c. Coconut oil d. Stick margarine e. Shortening
b. Canola oil
Jack lacks control over which risk factor? a. Obesity b. Genetics c. Stress d. Atherogenic diet e. Physical inactivity
b. Genetics
Which statement best describes a function of cholesterol? a. It is absorbed directly into the bloodstream. b. It is an important lipid in the structure of brain and nerve cells. c. It protects other compounds by reacting with oxygen. d. It reduces inflammation in arthritis and asthma sufferers. e. It is not formed in the body when provided by the diet.
b. It is an important lipid in the structure of brain and nerve cells.
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 d. HDL particles penetrate the walls of the arteries e. Red blood cells and oxidized LDL create plaque formations
b. Passage through the arteries narrows
_____ are the part of the body responsible for sensing blood pressure. a. The heart b. The kidneys c. The liver d. The pancreas e. The skin
b. The kidneys
Sue is trying to lose weight by decreasing her energy intake by 500 calories. If she does this for three weeks, how many pounds can she lose? a. Two pounds b. Three pounds c. Five pounds d. Seven pounds e. Ten pounds
b. Three pounds
A characteristic of saturated fats is that they ____. a. are liquid at room temperature b. are usually solid at room temperature c. function as emulsifiers in the small intestine d. provide four calories per gram e. are found mostly in vegetable oils
b. are usually solid at room temperature
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. immediately emulsified by bile from the gallbladder c. absorbed as is through the villi packaged as a chylomicron
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. lowering blood cholesterol
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
b. satiety; slowing stomach emptying
An optimal LDL-cholesterol level is ____, while an optimal HDL-cholesterol level is ____. a. ≥240 mg/dL; <40 mg/dL b. 70-159 mg/dL; >30 mg/dL c. <70 mg/dL; ≥50 mg/dL d. <150 mg/dL; ≥40 mg/dL e. It is irrelevant as long as your total cholesterol is lower than 170 mg/dL.
c. <70 mg/dL; ≥50 mg/dL
Which factor is associated with lower HDL levels? a. Being a non-smoker, as opposed to a smoker b. Losing weight c. Being male, as opposed to being female d. Consuming fish rather than red meat e. Engaging in moderate alcohol consumption
c. Being male, as opposed to being female
What lipid is an essential nutrient? a. Lecithin b. Cholesterol c. Linoleic acid d. Stearic acid e. Butyric acid
c. Linoleic acid
Sam and Regina have a two-year old daughter, Keira. Sam wants Keira to follow the same 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 limit her fat intake to less than 20 percent of 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 Keira's fat consumption until she is four years old. e. Place Keira on a vegan diet, since it is the healthiest option.
c. Monitor Keira's fat intake to include 30 to 40 percent of calories, which is appropriate for children ages one to three.
Why is it recommended that unprocessed oils be stored in airtight containers? a. Exposure to the air will decrease the likelihood of rancidity b. Airtight storage destroys the natural antioxidants in the oils 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. Points of unsaturation in their molecules are vulnerable to oxidation
Which food has the most grams of saturated fat per serving portion? a. Skim milk b. Shrimp c. Regular cheddar cheese d. Extra lean ham e. Mixed nuts
c. Regular cheddar cheese
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. Safflower oil
__________ increase(s) both total cholesterol and LDL-cholesterol. a. Unsaturated fats b. Saturated fats c. Saturated fats and trans fats d. Trans fats e. Cholesterol
c. Saturated fats and trans
Most solids fats in the American diet come from ________. a. condiments, gravies, dressings, and spreads b. beverages c. animal foods d. refined grains e. processed foods
c. animal foods
Chylomicrons are synthesized within the _______. a. liver b. adipose tissue c. intestinal cells d. lymphatic system
c. intestinal cells
The Mediterranean diet is low in _____ while emphasizing ______. a. fiber; animal proteins b. phytochemicals; canola oil c. red meats; olive oil d. cheese; one to two larger meals a day e. whole-grain products; canola oil
c. red meats; olive oil
Matt sprays his pan with cooking spray instead of using the two tablespoons of olive oil that he usually sautés his vegetables with. 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. 200 calories
One pound of body fat provides _____ calories. a. 1,000 b. 2,500 c. 3,000 d. 3,500 e. 4,000
d. 3,500
The American Heart Association recommends a saturated fat intake of ____ of total calories. a. 21 to 25 percent b. 10 to 12 percent c. 10 percent d. 5 to 6 percent e. 2 to 4 percent
d. 5 to 6 percent
Which food contains cholesterol? a. Peanut butter b. Potatoes c. Avocados d. Beef liver e. Olive oil
d. Beef liver
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 burger e. Replacing two glasses of water with two glasses of red wine per day
d. Choosing broiled salmon instead of a bacon burger
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 trans fats when possible
d. Eat cashews and use olive oil
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 in place of some butter when baking brownies. c. Eat salmon and herring twice per week. d. Have no more than three alcoholic drinks per day. e. Drink fat-free or low fat milk.
d. Have no more than three alcoholic drinks per day.
Jack's results from his blood lipid level test are as follows: Total cholesterol 255 mg/dLLDL 145 mg/dLHDL 40 mg/dLTriglycerides, fasting 220 mg/dLWhich 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. His HDL is borderline for high risk for CVD.
Which fats decrease LDL-cholesterol without deceasing HDL-cholesterol? a. Polyunsaturated fat b. Cholesterol c. Saturated fats d. Monounsaturated fat e. Trans fats
d. Monounsaturated fat
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. it is more important to focus on the amount of fat he consumes rather than his energy intake 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 high in fat but low in calories
d. both saturated and unsaturated fats have nine calories per gram
Phospholipids can help fats cross cell membranes because ____. a. they are so abundant in foods and widespread in the body b. they are 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. they have water-soluble heads and fat-soluble tails
________ is a noncaloric artificial fat made from fatty acids and sucrose. a. Caprenin b. Stevia c. Simplesse d. Splenda e. Olestra
e. Olestra
Heather notices that her favorite breakfast cereal contains butylated hydroxyanisole (BHA) and butylated hydroxytoluene (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 of the cereal d. To provide essential fatty acids e. To keep the oil in the cereal from spoiling
e. To keep the oil in the cereal from spoiling
Heart disease is the major cause of death among women after menopause because ____. a. osteoporosis is 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. low estrogen levels lower HDL and raise LDL
e. low estrogen levels lower HDL and raise LDL
