Deck 5: Fats

Question 1

If dietary analysis shows that fat provides 31% of an individual's energy intake,their fat intake would be

A) considered below the recommended range.
B) considered within the recommended range.
C) considered above the recommended range.
D) generally recognized as safe.

Answer 1

B
The Acceptable Macronutrient Distribution Range for fat is 20% to 35% of kilocalories;therefore,31% is within the recommended range."Generally recognized as safe" is a term used for food additives.

Question 2

Sources of invisible fat include

A) pastries and pies.
B) bacon and chicken with skin.
C) butter and sour cream.
D) oil and vinegar salad dressing.

Answer 2

A
In baked goods such as pastries and pies,the fat cannot be seen;it is absorbed into the flour,which makes it invisible.Bacon has visible strips of white fat,chicken skin is visibly fatty,butter and sour cream can be seen unless they are melted into toast or potatoes,and oil can be seen floating on top of the vinegar in salad dressing.

Question 3

A client who wishes to avoid blood clots may benefit from regular intake of

A) fish oil capsules.
B) salmon.
C) lecithin.
D) olives and olive oil.

Answer 3

B
Omega-3 fatty acids help decrease risk of blood clots.The best source of omega-3 fatty acids is fatty fish,such as salmon;fish oil capsules are not recommended because large doses may decrease immunity.Lecithin and the monounsaturated fatty acids found in olive oil do not decrease risk of blood clotting.

Question 4

The number of double bonds present in the fatty acid chain determines the

A) number of fatty acids attached to the glycerol molecule.
B) number of glycerol molecules attached to a fatty acid.
C) degree of saturation or unsaturation of a fatty acid.
D) degree of saturation or unsaturation of the glycerol molecule.

Question 5

Overall energy intake can be greatly affected by relatively small changes in intake of

A) protein.
B) carbohydrate.
C) fat.
D) alcohol.

Question 6

The most beneficial function of cholesterol in the body is

A) formation of sex hormones,bile,and vitamin D.
B) depositing plaques in arteries.
C) being part of cell membrane structure.
D) solubility in both water and fat.

Question 7

Of the following fats,the one that is most likely to be liquid is

A) milk fat.
B) beef drippings.
C) coconut oil.
D) peanut oil.

Question 8

If a salad dressing is made with olive oil,it would contain mostly _____ fatty acids.

A) trans
B) saturated
C) polyunsaturated
D) monounsaturated

Question 9

For someone with coronary heart disease,what would be the most helpful piece of information on a food label?

A) Total calories per serving
B) Milligrams of cholesterol per serving
C) Grams of saturated fat per serving
D) Grams of total fat per serving

Question 10

A triglyceride is a compound composed of

A) glycerol with two fatty acids attached.
B) glycerol with three amino acids attached.
C) glycerol with three fatty acids attached.
D) organic molecules formed in triangular chains.

Question 11

If a food that is usually made with hydrogenated oil is made with vegetable oil instead,one potential concern is that the

A) flavor will be significantly different.
B) food will feel oily to the touch.
C) food will contribute more to cardiovascular risk.
D) food will have a shorter shelf life.

Question 12

Of the following,the food that would provide the most energy per ounce is

A) butter.
B) tuna.
C) pasta.
D) hard candy.

Question 13

An alternative to hydrogenation to increase the shelf life of polyunsaturated fat is the addition of

A) vitamin E.
B) vitamin D.
C) hydrogen.
D) zinc.

Question 14

If a client wants to lose 1 lb of body fat each week,he or she would need to make sure that the daily calorie intake was lower than the daily energy needs by _____ kcal/day.

A) 350
B) 500
C) 900
D) 3500

Question 15

The best description of a fat with high amounts of trans fatty acids is that it is

A) liquid at room temperature.
B) found naturally in tropical oils.
C) easily transformed from one state to another.
D) produced by hydrogenation of plant oils.

Question 16

To decrease intake of saturated fatty acids and increase intake of polyunsaturated fatty acid,one dietary change would be from using _____ to using _____ oil.

A) shortening;coconut
B) margarine;olive
C) soybean oil;canola
D) butter;sunflower

Question 17

If a patient receiving parenteral nutrition develops eczema,the patient probably has

A) vitamin C deficiency.
B) essential fatty acid deficiency.
C) protein-energy malnutrition.
D) phospholipid and sterol deficiency.

Question 18

An example of emulsification is

A) chewing of food in the mouth.
B) use of egg yolk to make mayonnaise.
C) commercial hydrogenation of liquid oils.
D) digestion of fat in the small intestine.

Question 19

The number of kilocalories provided by 23 g of fat is

A) 92.
B) 161.
C) 207.
D) 230.

Question 20

The most important property of phospholipids that makes them valuable both in foods and in the body is that they

A) carry fat-soluble vitamins.
B) are useful as low-energy fat substitutes.
C) are soluble in water and fat at the same time.
D) function as natural antioxidants.

Question 21

Most fat enters the lymphatic system after

A) absorption.
B) circulation.
C) metabolism.
D) hydrogenation.

Question 22

A client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea.You may want to find out whether he or she has

A) eaten foods made with the fat substitute carrageenan.
B) eaten foods made with the fat substitute olestra.
C) greatly increased intake of fish and seafood.
D) developed essential fatty acid deficiency.

Question 23

High levels of low-density lipoprotein cholesterol (LDLc)are associated with an increased risk of

A) diabetes mellitus.
B) high levels of high-density lipoprotein cholesterol (HDLc).
C) coronary artery disease.
D) high blood pressure and stroke.

Question 24

If a person did not produce bile,

A) fats would pass through the intestines undigested.
B) fats would be digested and absorbed too quickly.
C) fat digestion may occur more slowly.
D) digestion of fat would be unaffected.

Question 25

Jacob usually eats a sandwich with salami,mayonnaise,lettuce,and tomato on wheat bread for lunch.What change would be most helpful in decreasing his risk of cardiovascular disease?

A) Add sprouts instead of tomato.
B) Switch to whole-wheat bread.
C) Omit the mayonnaise.
D) Replace the salami with turkey.

Question 26

The client most likely to benefit from use of medium-chain triglycerides is one who

A) has essential fatty acid deficiency.
B) has malabsorption because of removal of part of the small intestine.
C) needs to gain weight after surgery and chemotherapy to treat bowel cancer.
D) has high levels of both serum total cholesterol and low-density lipoprotein cholesterol.

Question 27

A good lunch choice for someone who wants to increase intake of omega-3 fatty acids would be

A) peanut butter and jelly sandwich.
B) lentil soup.
C) salad with olive oil dressing.
D) grilled tuna sandwich.

Question 28

A client who is a bodybuilder eats large quantities of tuna,chicken,and lean meats every day.Any extra energy from these foods that the client's body does not need will be stored as

A) adipose tissue.
B) essential body fat.
C) muscle tissue.
D) glycogen.

Question 29

A client grew up on a farm and learned to prepare foods with butter and lard produced by the farm animals.She is now in her 60s and has just learned that she has coronary artery disease.To best meet her physical needs,as well as psychological needs,the health practitioner should

A) suggest that she adopt a low-fat vegetarian dietary pattern.
B) ask how she usually prepares foods and suggest ways to reduce the use of animal fat.
C) advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil.
D) advise her to avoid adding fat to foods and eat only very lean poultry and fish.

Question 30

A healthy daily fat intake for someone who eats 3000 kcal per day is _____g.

A) 100
B) 33 to 83
C) 67 to 117
D) 600 to 1050