Deck 3: Fats

Question 1

Which of the following would a nurse instruct a client about as being on the high-fat meat exchange lists?
1) Chicken with skin, pork chops, and mozzarella cheese
2) Spare ribs, cheddar cheese, and bologna
3) Round steak, pork tenderloin, and cottage cheese
4) Fried salmon, ground beef, and eggs

Answer 1

2

Question 2

The descriptive name for fats of all kinds is:
1) Complete
2) Essential
3) Lipids
4) Saturated

Answer 2

3

Question 3

A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body?
1) Carrier of fat-soluble vitamins
2) Contribute to satiety
3) Preferred source of immediate energy
4) Provide insulation protection from heat and cold

Answer 3

3

Question 4

Fat contains ______ kcal/g.
1) 2.2
2) 4
3) 7
4) 9

Question 5

Which of the following would a nurse suggest as a lean meat?
1) Ground beef, pork chops, and mozzarella cheese
2) Corned beef, spare ribs, and Swiss cheese
3) Round steak, pork tenderloin, and cottage cheese
4) Dark-meat chicken, eggs, and bologna

Question 6

If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat?
1) 5%
2) 21%
3) 37%
4) 48%

Question 7

In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following?
1) Availability of low-cost fruits and vegetables
2) Availability of cheap energy-dense foods
3) Home-cooked meals
4) Children exercising too much

Question 8

Which of the following would a nurse instruct a patient to use for one fat exchange?
1) 1 tablespoon of butter
2) 1/2 ounce of cream cheese
3) Two slices of bacon
4) 3 tablespoons of mayonnaise

Question 9

Most of the fat in our diets and in our bodies is in which form?
1) Fatty acids
2) Glycerol
3) Sterols
4) Triglycerides

Question 10

Which of the following would appear on the fat exchange list?
1) Avocado
2) Baked beans
3) Banana
4) Sweet potato

Question 11

Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following?
1) Appearance after cooking
2) Source, whether animal or vegetable
3) Type of chemical bonds in their fatty acids
4) Ease of emulsification

Question 12

What percentage range of an adult's kilocalories is recommended as the maximum to be obtained from fat?
1) 20 to 30
2) 20 to 35
3) 30
4) More than 50

Question 13

A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client?
1) Cholesterol is a component of adrenal hormones and sex hormones.
2) Cell membranes require cholesterol as part of their structure.
3) Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream.
4) Plant products never increase blood cholesterol levels.

Question 14

To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving.
1) 5
2) 10
3) 15
4) 20

Question 15

Which type of oil would a nurse instruct a patient to avoid because it is high in saturated fatty acids?
1) Canola
2) Coconut
3) Corn
4) Olive

Question 16

The manufacturing process that helps to make a fat harder is:
1) Saturation
2) Modification
3) Hydrogenation
4) Emulsification

Question 17

Compared with those made with unsaturated fats, grocery items containing saturated fats have:
1) Longer shelf lives
2) More valid health claims on the labels
3) Fewer kilocalories
4) Permanent protection against becoming rancid

Question 18

Which of the following is not a function of fat in the body?
1) Build scar tissue
2) Lubricate body tissues
3) Pad vital organs
4) Provide energy

Question 19

If a client has been maintaining a stable, healthy body weight by consuming 1800 kcal, what is the maximum fat recommended for him or her?
1) 26 grams
2) 40 grams
3) 70 grams
4) 85 grams

Question 20

Which of the following lipids is an omega-6 fatty acid?
1) Arachidonic acid
2) Linolenic
3) Cholesterol
4) Linoleic acid

Question 21

A patient tells the nurse that he chooses "fat-free" foods whenever possible. The nurse understands that this labeling indicates that the food contains no more than ______ g of fat per serving.
1) 0.1
2) 0.5
3) 1
4) 5

Question 22

After teaching a group of students about fatty acids, the students demonstrate a need for additional teaching when they identify fatty acids as varying based on which of the following?:
1) Length of the carbon chain
2) Composition
3) Degree of saturation
4) Lack of carbon in the chain

Question 23

The primary care provider orders a calorie count for a patient who is malnourished. Over a 24-hour period, the patient consumes 24 grams of fat. Which of the following denotes the patient's caloric intake of fat?
1) 96
2) 120
3) 216
4) 240

Question 24

When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following?
1) Trans fats
2) Cholesterol
3) Monounsaturated
4) Sucrose

Question 25

Trans fats are commonly found in which of the following?
1) Olive oil
2) Commercially baked goods
3) Shortening
4) Egg yolks