Chapter 4

Which of the following is a rich source of monounsaturated fat? a. olive oil b. coconut oil c. sunflower oil d. corn oil

a. olive oil

Due to their roles in prevention of heart disease and brain development, Americans need to consume more: a. omega-3 fatty acids. b. omega-6 fatty acids. c. monounsaturated fatty acids. d. essential fatty acids.

a. omega-3 fatty acids.

A triglyceride must contain specific combinations of fatty acids.

False

High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

False

Research has shown that fat substitutes are always effective at promoting weight loss.

False

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

True

Which of the following does not describe a function of fat? a. It provides insulation to the body. b. It is an essential constituent of cell membranes. c. It is the best source of energy for the brain. d. It is a storage form of energy.

c. It is the best source of energy for the brain

Recommendations for fat intake have changed over the years due to: a. poor interpretation of the results of scientific research. b. increased scientific understanding about types of fat and how they affect health. c. misinterpretation of recommendations by the media. d. disagreement between the medical community and government agencies.

b. increased scientific understanding about types of fat and how they affect health.

Which of the following is not a sterol? a. cholesterol b.lecithin c. vitamin D d. sex hormones

b. lecithin

EPA and DHA are: a. omega-6 fatty acids. b. omega-3 fatty acids. c. found primarily in plant oils and seeds. d. made from linoleic acid.

b. omega-3 fatty acids.

A fatty acid with two or more double bonds is described as: a. monounsaturated. b. polyunsaturated. c. emulsified. d. homogenized.

b. polyunsaturated.

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to: a. the fact that food manufacturers are not allowed to use trans fats. b. the liberal use of olive oil. c. decreased sodium intake. d. the liberal use of safflower oil.

b. the liberal use of olive oil.

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat. a. 500 b. 550 c. 55 d. 15

c. 55

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him? a. Use margarine instead of butter because it contains no cholesterol and protects against heart disease. b. Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. c. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. d. Eliminate both butter and margarine from your diet.

c. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter.

_____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases. a. Monounsaturated b. Saturated c. Omega-3 d. Omega-6

c. Omega-3

Which of the following is not true regarding plant sterols? a. They are structurally similar to cholesterol. b. They interfere with cholesterol absorption. c. They raise blood cholesterol levels. d. They help to reduce blood cholesterol levels.

c. They raise blood cholesterol levels.

The Dietary Guidelines recommend: a. replacing liquid oils with solid fats. b. severely restricting intake of all lipids. c. consuming less cream, coconut oil, and shortening. d. selecting the most energy-dense foods from each food group.

c. consuming less cream, coconut oil, and shortening

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie? a. increase consumption of vegetable oils b. take omega-3 supplements c. eat a variety of different types of coldwater fatty fish d. increase consumption of nuts

c. eat a variety of different types of coldwater fatty fish

The main route for excretion of cholesterol from the body is: a. via the lungs. b. in the urine. c. in the feces. d. through the skin.

c. in the feces.

The lecithin needed for building cell membranes and other functions: a. should be consumed as a supplement. b. must be furnished in the diet. c. is manufactured by the body. d. is an essential nutrient.

c. is manufactured by the body.

An unsaturated fat: a. contains carbon chains of fewer than ten carbons. b. lacks glycerol. c. is missing hydrogens within its fatty acid chains. d. is solid at room temperature.

c. is missing hydrogens within its fatty acid chains.

An essential fatty acid is one that: a. is necessary and made by the body in large quantities. b. is necessary and made by the body in adequate quantities. c. is necessary and must be supplied by food. d. comes only from animal sources.

c. is necessary and must be supplied by food.

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs? a. lecithin b. cholesterol c. linoleic acid d. glycogen

c. linoleic acid

Which of the following food groups always contains fat? a. fruits b. grains c. meats d. vegetables

c. meats

Vegetable oils contain large amounts of: a. short-chain fatty acids. b. saturated fatty acids. c. polyunsaturated fatty acids. d. medium-chain fatty acids.

c. polyunsaturated fatty acids.

Which of the following high-fat foods would be the least heart-healthy to consume daily? a. avocados b. walnuts c. potato chips d. canned tuna

c. potato chips

When exposed to oxygen, fats can become _____. a. saturated b. hydrogenated c. rancid d. trans fats

c. rancid

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except: a. adding water to the food. b. whipping air into the food. c. rearranging the molecules in the fat. d. baking foods instead of frying them.

c. rearranging the molecules in the fat.

Today's recommendations for fat intake emphasize: a. lowering the intake of all types of fat. b. low-fat diets only for those at risk for heart disease. c. replacing saturated and trans fats with unsaturated fats. d. consuming no more than 20 grams of fat per day.

c. replacing saturated and trans fats with unsaturated fats.

Researchers are steering away from population-wide recommendations for low-fat diets because: a. most people don't follow them anyway. b. there have been reports of nutrient deficiencies associated with low-fat diets. c. some sources of fat are valuable to health and should not be avoided. d. low-fat diets really aren't beneficial after all.

c. some sources of fat are valuable to health and should not be avoided

Which snack food exerts the most favorable effect on blood lipid levels? a. pretzels b. cheese and crackers c. walnuts and almonds d. microwave popcorn

c. walnuts and almonds

It is possible to consume too little fat.

True

Not all fatty acids have the same cholesterol-raising effect.

True

Which of the following would be the best way to increase your intake of omega-3 fatty acids? a. Eat more fish. b. Eat more seed oils. c. Take supplements. d. Eat more plants.

a. Eat more fish.

Which of the following statements is true? a. Saturated fatty acids elevate LDL blood cholesterol. b. Polyunsaturated fatty acids elevate LDL blood cholesterol. c. Monounsaturated fatty acids elevate LDL blood cholesterol. d. Trans fatty acids lower LDL blood cholesterol.

a. Saturated fatty acids elevate LDL blood cholesterol.

Polyunsaturated fats: a. are more abundant in plant foods than in animal products. b. are more solid than saturated fats. c. don't spoil as easily as saturated fats. d. do not have any health benefits.

a. are more abundant in plant foods than in animal products.

A change from whole milk to nonfat milk would: a. decrease the amount of saturated fat. b. increase the number of kcalories. c. decrease the amount of calcium. d. increase vitamin consumption.

a. decrease the amount of saturated fat.

The phosphate group on a phospholipid: a. enables phospholipids to dissolve in water. b. makes the phospholipid saturated. c. prevents the digestion of lecithin supplements. d. competes with fatty acids.

a. enables phospholipids to dissolve in water.

Fatty acids are packaged with _____ to make a triglyceride. a. glycerol b. glycogen c. glucose d. sucrose

a. glycerol

The compound that forms the backbone of triglycerides is called: a. glycerol. b. a fatty acid. c. acetic acid. d. stearic acid. e. glycogen.

a. glycerol

Enzymes called _____ digest fats in the mouth, stomach, and intestine. a. lipases b. amylases c. bile acids d. cholecystokinins

a. lipases

Virtually unlimited amounts of body fuel can be stored by the: a. liver as glycogen. b. adipose tissue. c. muscle proteins. d. blood as glucose.

a. liver as glycogen.

The _____ can make cholesterol from _____. a. liver; fragments of energy nutrients b. muscles; protein c. liver; dietary choline d. muscles; carbohydrate and fat

a. liver; fragments of energy nutrients

Trans-fatty acids are: a. naturally found in some foods. b. beneficial to health. c. created by an oxidation reaction. d. essential.

a. naturally found in some foods.

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast? a. peanut butter b. margarine c. butter d. cream cheese

a. peanut butter

Trans-fatty acids contribute to heart disease by: a. producing inflammation in the arteries. b. contributing to high blood pressure. c. causing blood clots. d. causing irregular heartbeats.

a. producing inflammation in the arteries.

Fat functions in the body to: a. provide energy. b. regulate body processes. c. build muscle tissue. d. synthesize enzymes.

a. provide energy.

Unsaturated fats should be consumed in moderation because: a. they are high in kcalories. b. they raise LDL levels. c. the foods that contain them are not nutritious. d. they reduce blood clotting factors.

a. they are high in kcalories.

Which of the following fats predominates in the diet and in the body? a. triglycerides b. cholesterol c. phospholipids d. lecithins

a. triglycerides

Linoleic acid is found primarily in: a. vegetable oils. b. fish oils. c. fast foods. d. refined grains.

a. vegetable oils.

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad? a. 12 b. 15 c. 27 d. 30

b. 15

The Dietary Guidelines recommend that individuals consume _____ ounces of fatty fish each week. a. 6-8 b. 8-12 c. 6-10 d. 12-14

b. 8-12

Which of the following statements about cholesterol is false? a. Cholesterol in food is not the main factor in raising blood cholesterol. b. High blood levels of HDL cholesterol raise the risk of heart disease. c. Cholesterol is found only in animal foods. d. Some vegetable fats can contribute to high blood levels of cholesterol.

b. High blood levels of HDL cholesterol raise the risk of heart disease.

If Ann is watching her weight, which of the following suggestions would be most beneficial to her? a. Use margarine instead of butter. b. Switch from whole milk to fat-free milk. c. Eliminate fat from your diet. d. Choose processed meats instead of fresh meats.

b. Switch from whole milk to fat-free milk.

Consumers should keep the following in mind about foods made with fat substitutes: a. They are a weight-loss wonder. b. They still provide kcalories. c. They aid in the absorption of certain vitamins. d. They adversely affect the taste and texture of foods.

b. They still provide kcalories.

Compared to carbohydrate, fat is: a. not useful for providing energy b. a more concentrated form of energy. c. a faster source of energy. d. a less concentrated form of energy.

b. a more concentrated form of energy.

Linolenic acid is classified as an essential fatty acid because it: a. neutralizes cholesterol. b. cannot be made from other substances in the body. c. is a monounsaturated fatty acid. d. is found in both animal and plant foods.

b. cannot be made from other substances in the body.

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do? a. eliminate dairy foods from her diet b. eat less meat and include more fruits,vegetables, and whole grains in her diet c. eat more eggs and less meat d. eliminate beef and pork from her diet

b. eat less meat and include more fruits, vegetables, and whole grains in her diet

Invisible fats include the fats in: a. margarine. b. fried foods. c. shortening. d. sour cream.

b. fried foods

Food producers hydrogenate unsaturated fatty acids in order to: a. make them softer. b. give foods a longer shelf life. c. make them more healthy. d. reduce the kcalories in a food.

b. give foods a longer shelf life.

Trans-fatty acids are most abundant in: a. animal foods. b. plant foods. c. foods made with partially hydrogenated oils. d. the essential fatty acids.

c. foods made with partially hydrogenated oils.

Which of the following fats is mostly monounsaturated? a. canola oil b. corn oil c. soybean oil d. margarine

a. canola oil

Which of the following contains the softest fat? a. butter b. chicken fat c. beef tallow d. lard

b. chicken fat

Five grams of fat provide _____ kcalories. a. 5 b. 20 c. 45 d. 65

c. 45

Which of the following foods does not contain cholesterol? a. eggs b. cheese c. milk d. peanut butter

d. peanut butter

Excessive consumption of saturated fat or trans fat may result in: a. weight loss due to poor absorption. b. reduced serum cholesterol levels. c. storage of the essential fatty acid, linoleic acid. d. an increased risk of developing cardiovascular disease.

d. an increased risk of developing cardiovascular disease.

Linoleic and linolenic fatty acids are both: a. phospholipids. b. trans fats. c. monounsaturated fatty acids. d. essential fatty acids.

d. essential fatty acids.

Characteristics of olestra include all of the following except: a. it is made with sucrose. b. it cannot be absorbed by the body. c. it is used in some snack foods. d. it can be toxic.

d. it can be toxic.

Extra virgin olive oil is an excellent choice as a replacement for butter because: a. it has a less bitter flavor than lighter oils. b. it is lower in kcalories than butter. c. its monounsaturated fats raise HDL cholesterol. d. its phytochemicals interfere with the inflammatory process.

d. its phytochemicals interfere with the inflammatory process.

All of the following are examples of omega-3 fatty acids except: a. EPA. b. linolenic acid. c. DHA. d. linoleic acid.

d. linoleic acid.

Current dietary guidelines regarding fat include all of the following except: a. total fat intake should not exceed 35% of kcalories. b. saturated fats should contribute less than 10% of kcalories. c. an upper limit of 300 milligrams cholesterol daily. d. polyunsaturated fats should provide at least 10% of kcalories.

d. polyunsaturated fats should provide at least 10% of kcalories.

Which fish would be most likely to contain high levels of mercury? a. salmon b. catfish c. pollock d. shark

d. shark

A rich source of polyunsaturated fatty acids is: a. lamb. b. egg yolk. c. milk. d. sunflower oil.

d. sunflower oil.