W6 Quiz Evaluating Dietary Lipids

could substitute red grape juice to obtain similar benefits. should not start drinking as the risks outweigh the benefits.

(Case study) In regards to drinking red wine, Paul: (Select two correct answers.) a. could substitute red grape juice to obtain similar benefits. b. should start drinking in moderation to protect his heart health. c. should avoid alcohol except for a small glass of red wine each night to help increase his HDL levels. d. should not start drinking as the risks outweigh the benefits.

Saturated fat.

(Case study) The sausage from Paul's breakfast would mostly contain ______ that may negatively impact his blood cholesterol (lipoprotein) levels. a. All of these answers. b. LDL c. HDL d. Saturated fat.

All of these options

(Case study) Which of the following increases Paul's ris for cardiovascular disease? a. Poor diet b. Elevated LDL levels c. Inactivity d. All of these options

Kevin's total blood cholesterol level is within the healthy range.

Kevin's total blood cholesterol level is 170 mg/dl. According to this information, a. none of the above b. Kevin needs to reduce his total cholesterol level to under 50 mg/dl to reduce his risk of heart disease. c. Kevin's total blood cholesterol level is within the healthy range. d. Kevin's total blood cholesterol level is too low to provide optimal health and he should eat more saturated fat.

20 - 35%

The Acceptable Macronutrient Distribution Range for fat is _____ of total calories each day. a. 10 - 20% b. 5 - 15% c. 15 - 23% d. 20 - 35%

10%

The Dietary Guidelines for Americans recommend getting less than _____ of your total calories from saturated fat. a. 15% b. 5% c. 20% d. 10%

Saturated fatty acids

What is formed in 100% hydrogenation? a. phospholipids b. cholesterol c. saturated fatty acids d. trans-fatty acids

Olive oil

When she prepares food, Felicia wants to use more sources of unsaturated fat than saturated fats. Which of the following fats supplies more unsaturated fat than saturated fat? a. butter b. olive oil c. all of the choices. d. cream cheese

hydrogenation

The process of ______ improves the shelf life of oils and makes them more solid at room temperature. a. hydrogenation b. emulsification c. beta-oxidation d. saponification

Triglycerides

Which lipid is found most abundantly in food? a. Triglycerides b. Sterols c. Phospholipids d. Monoglycerides

High-density lipoprotein

Which lipoprotein is responsible for transporting cholesterol away from tissue to the liver? a. chylomicron b. very-low-density lipoprotein c. low-density lipoprotein d. high-density lipoprotein

All of the choices.

Which of the following foods is a source of omega-3 fatty acids? a. All of the choices b. Flaxseed c. Salmon d. Walnuts

Unsalted butter.

Which of the following foods naturally contains dietary cholesterol? a. all of the choices b. unsalted butter c. corn oil d. cashew nuts

Phospholipids are partially water soluble.

Which of the following statements is true? a. The liver converts soluble fiber into cholesterol. b. Trans-fatty acids are a byproduct of the emulsification process. c. Phospholipids are partially water soluble. d. The human body is unable to synthesize cholesterol.

Alpha-linolenic

_____ acid is an essential fatty acid.