Deck 4: Protein

Question 1

Fat functions in the body to:

A)provide energy.
B)regulate body processes.
C)build muscle tissue.
D)synthesize enzymes.
E)transport oxygen.

Answer 1

A

Question 2

Adipose cells store nothing but glucose.

Answer 2

False

Question 3

Which contains the softest fat?

A)pork fat
B)safflower oil
C)beef tallow
D)lard
E)chicken fat

Answer 3

B

Question 4

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

Question 5

The body fuel that can be stored in nearly unlimited amounts is:

A)glycogen.
B)fat.
C)protein.
D)glucose.
E)creatine.

Question 6

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

Question 7

The term "saturated fatty acid" means that:

A)its carbon chains contain fewer than ten carbons.
B)the fat lacks glycerol.
C)each carbon is filled to capacity with hydrogen atoms.
D)the fat is solid at room temperature.
E)the fat comes from animal sources.

Question 8

Olestra is fully absorbed by the body during digestion.

Question 9

It is possible to consume too little fat.

Question 10

A three carbon molecule present in triglycerides is:

A)glycerol.
B)glycogen.
C)glucose.
D)sucrose.
E)lactose.

Question 11

Which is a function of fat?

A)It provides insulation to the body.
B)It is an essential component of DNA.
C)It is the best source of energy for the brain.
D)It is the storage form of energy in the muscles.
E)It helps eliminate excess fat-soluble vitamins.

Question 12

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

Question 13

When exposed to oxygen, fats can become:

A)saturated.
B)hydrogenated.
C)rancid.
D)trans fats.
E)solid.

Question 14

Removing fat from foods does not remove energy.

Question 15

A triglyceride contains more than three fatty acids.

Question 16

The compound that forms the backbone of triglycerides is called:

A)glycerol.
B)fatty acid.
C)acetic acid.
D)glycogen.
E)adipose.

Question 17

Which is the predominant fat in the diet and in the body?

A)triglycerides
B)cholesterol
C)phospholipids
D)lecithins
E)ketones

Question 18

Olive oil is known to help protect against heart disease.

Question 19

A fatty acid with two or more double bonds is described as:

A)monounsaturated.
B)polyunsaturated.
C)emulsified.
D)homogenized.
E)disaturated.

Question 20

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

Question 21

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.
E)is fully absorbed in the body.

Question 22

Lecithin:

A)should be consumed as a supplement.
B)must be furnished in the diet.
C)is synthesized by the body.
D)is an essential nutrient.
E)is made by bacterial respiration in the gut.

Question 23

Excessive consumption of saturated fat or trans fat may result in:

A)weight loss due to extra digestive involvement.
B)reduced serum cholesterol levels.
C)storage of the essential fatty acid, linoleic acid.
D)an increased risk of developing cardiovascular disease.
E)muscle atrophy.

Question 24

Food producers hydrogenate unsaturated fatty acids in order to:

A)make them softer.
B)give foods a longer shelf life.
C)make them healthier.
D)reduce the kcalories in a food.
E)increase the kcalories in a food.

Question 25

Plant sterols:

A)are structurally similar to phospholipids.
B)interfere with cholesterol absorption.
C)raise blood cholesterol levels.
D)help to reduce blood cholesterol levels.
E)are essential fatty acids.

Question 26

The liver can make cholesterol from:

A)carbohydrate, protein, or fat.
B)carbohydrate or protein.
C)phospholipids or bile.
D)phospholipids or protein.
E)fat or bile.

Question 27

Which substance is a sterol?

A)lecithin
B)testosterone
C)EPA
D)DHA
E)choline

Question 28

Trans -fatty acids are:

A)naturally found in some foods.
B)beneficial to health.
C)created by an oxidation reaction.
D)essential to health.
E)a kind of antioxidant.

Question 29

Which food contains cholesterol?

A)corn
B)fruit
C)peanut butter
D)milk
E)bran

Question 30

Trans -fatty acids are found in the greatest amounts in:

A)animal foods.
B)plant foods.
C)foods made with partially hydrogenated oils.
D)the essential fatty acids.
E)artificially sweetened beverages.

Question 31

An essential fatty acid is one which:

A)is necessary and made by the body in large quantities.
B)comes only from plant foods.
C)is necessary and must be supplied by food.
D)comes only from animal sources.
E)is essentially fully absorbed in the body.

Question 32

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.
E)preservatives.

Question 33

Normal growth and development requires ____ fatty acids, which may also play an important role in the prevention and treatment of many chronic diseases.

A)monounsaturated
B)saturated
C)omega-3
D)omega-6
E)polyunsaturated

Question 34

Which food is not a source of omega-3 fatty acids?

A)human milk
B)walnuts
C)oysters
D)poultry fat
E)clams

Question 35

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.
E)in sweat.

Question 36

The shorter chain fatty acids are:

A)typically saturated.
B)trans fats.
C)harder at room temperature.
D)softer at room temperature.
E)melt at a higher temperature.

Question 37

Which statement characterizes cholesterol?

A)Cholesterol in food is the main influential factor in raising blood cholesterol.
B)Some vegetable fats can contribute to high blood levels of cholesterol.
C)Cholesterol is not usually found in animal foods.
D)Cholesterol is an ideal energy source for working muscles.
E)High blood levels of HDL cholesterol raise the risk of heart disease.

Question 38

Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?

A)lecithin
B)cholesterol
C)linoleic acid
D)glycogen
E)ketones

Question 39

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.
E)prevents phospholipids from dissolving in water.

Question 40

Linoleic acid is found primarily in:

A)plant oils.
B)fish oils.
C)fast foods.
D)refined grains.
E)emulsifiers.

Question 41

Which of the listed fats is mostly monounsaturated?

A)canola oil
B)corn oil
C)soybean oil
D)margarine
E)olestra

Question 42

Which oil is a rich source of monounsaturated fat?

A)olive oil
B)coconut oil
C)sunflower oil
D)corn oil
E)chicken fat

Question 43

Invisible fats include those in:

A)margarine.
B)fried foods.
C)shortening.
D)sour cream.
E)sweetened beverages.

Question 44

Assuming that we eat plenty of vegetable cooking oils due to their increased production and use by food manufacturers, Americans need to consume more:

A)omega-3 fatty acids.
B)omega-6 fatty acids.
C)monounsaturated fatty acids.
D)essential fatty acids.
E)trans -fatty acids.

Question 45

Rich sources of polyunsaturated fatty acids are found in:

A)lamb.
B)egg yolk.
C)milk.
D)sunflower oil.
E)fish eggs.

Question 46

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which recommendation would you make?

A)Increase consumption of vegetable oils.
B)Take omega-3 supplements.
C)Eat a variety of different types of fatty fish.
D)Increase consumption of nuts.
E)Decrease consumption of fatty fish.

Question 47

The American Heart Association recommends that individuals consume at least two servings of ____ each week as a source of EPA and DHA.

A)vegetables
B)fatty fish
C)potatoes
D)meat
E)whole grain pasta

Question 48

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain approximately ____ grams of fat.

A)500
B)550
C)55
D)15
E)250

Question 49

Polyunsaturated fats:

A)are more abundant in plant foods than in animal products.
B)are more solid than saturated fats.
C)do not spoil as easily as saturated fats.
D)do not have any health benefits.
E)do not have any health-related problems.

Question 50

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.
E)a less reliable source of energy.

Question 51

What are the current dietary guidelines regarding fat intake?

A)Total fat intake can exceed 35% of kcalories.
B)Saturated fats should contribute more than 10% of kcalories.
C)The upper limit of daily cholesterol consumption is100 milligrams.
D)The upper limit of daily cholesterol consumption is 300 milligrams.
E)Polyunsaturated fats should provide at least 10% of kcalories.

Question 52

Food manufacturers are required to list the amount of ____ fatty acids on food labels.

A)trans
B)polyunsaturated
C)monounsaturated
D)essential
E)disaturated

Question 53

Which fish is most likely to contain the highest levels of mercury?

A)salmon
B)catfish
C)pollock
D)shark
E)sardine

Question 54

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 because 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.
E)Use lard as an alternative, because both margarine and butter are more harmful.

Question 55

Many v egetable oils contain large amounts of:

A)short-chain fatty acids.
B)saturated fatty acids.
C)omega-6 polyunsaturated fatty acids.
D)medium-chain fatty acids.
E)omega-3 poly unsaturated fatty acids.

Question 56

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:

A)the lack of trans fats.
B)the liberal use of olive oil.
C)decreased sodium intake.
D)the liberal use of safflower oil.
E)increased vitamin D absorption from sunlight.

Question 57

An extra five grams of fat are added to a salad per tablespoon of:

A)mayonnaise.
B)salad dressing.
C)bacon bits.
D)sour cream.
E)croutons.

Question 58

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.
E)weakening arterial muscle walls.

Question 59

Which is a recommended way to increase intake of omega-3 fatty acids?

A)Eat more fish.
B)Eat more seed oils.
C)Take supplements.
D)Eat more plants.
E)Eat more lean beef.

Question 60

LDL blood cholesterol is ____ by ____ fatty acids.

A)elevated; saturated
B)elevated; polyunsaturated
C)elevated; monounsaturated
D)lowered; trans
E)lowered; saturated

Question 61

Why aren't low fat diets recommended for healthy people?

A)Low fat diets are always low in kcalories.
B)Low fat diets are typically low in refined carbohydrates.
C)Some fats have dietary benefits.
D)Low fat diets are low in saturated fats.
E)Low fat diets include fatty fish.

Question 62

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.
E)consuming only 5 grams of fat per day.

Question 63

Which statement characterizes fat replacements?

A)The use of sugars and proteins as fat replacers results in higher-kcal products.
B)Unlike a triglyceride, an olestra molecule does not contain fatty acids.
C)The vitamins added to olestra are dietarily insignificant.
D)Because it is not absorbed, olestra does not affect the absorption of nutrients.
E)Trans -fats are much less harmful than cis -fats.

Question 64

Which food item adds the least amount of fat to a bagel?

A)jelly
B)margarine
C)butter
D)reduced-fat cream cheese
E)peanut butter

Question 65

If Ann wants to watch her weight, which practice would you suggest to her?

A)Use margarine instead of butter.
B)Switch from whole milk to fat-free milk.
C)Eliminate fat from her diet.
D)Choose processed meats instead of fresh meats.
E)Eliminate carbohydrates from breakfast.

Question 66

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 very 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.
E)all sources of fat are good for you..

Question 67

Olive oil helps to protect against heart disease because it:

A)lowers HDL levels.
B)enhances the inflammatory response.
C)lowers total and LDL cholesterol.
D)increases blood clotting factors.
E)prevents absorption of fats in the small intestine.

Question 68

A change from whole milk to skim milk:

A)decreases the amount of saturated fat.
B)increases the number of kcalories.
C)decreases the amount of calcium.
D)increases vitamin consumption.
E)increases the amount of saturated fat.

Question 69

Which food group always contains fat?

A)fruits
B)grains
C)meats
D)vegetables
E)breads

Question 70

How do food manufacturers reduce fat and kcalories in food?

A)removing water from the food
B)whipping air into the food
C)adding trans fat to food
D)frying foods instead of baking them
E)avoiding the use of soy protein

Question 71

Nuts may protect against heart disease because they:

A)are high in saturated fat.
B)are low in vegetable protein, fiber, and vitamin E.
C)are high in protein and carbohydrates
D)are high in monounsaturated fats.
E)contain omega-6 fatty acids.

Question 72

Which type of nut seems to exert the most favorable effect on blood lipid levels?

A)peanuts
B)pecans
C)walnuts
D)macadamia
E)Brazil nuts

Question 73

Five grams of fat provide ____ kcalories.

A)​5
B)​20
C)​45
D)​65
E)​70

Question 74

Which snack food (in a reasonable portion size)would be the best choice for a person wanting to decrease his or her risk of heart disease?

A)almonds
B)unsalted crackers
C)baked chips
D)popcorn
E)cookies

Question 75

Olestra is:

A)a naturally occurring fat in fish.
B)fully absorbed in the body.
C)used in all snack foods.
D)made with sucrose.
E)toxic.

Question 76

Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do?

A)Eliminate dairy foods from her diet.
B)Eat less meat and include more fruits, vegetables, and grains in her diet.
C)Eat more eggs and less meat.
D)Eliminate beef and pork from her diet.
E)Eat more meat and less eggs.

Question 77

Which nutritional guidelines emphasize that the human body has no need for saturated or trans fats?

A)MyPyramid
B)RDA
C)DRI
D)Dietary Guidelines for Americans
E)American Heart Association

Question 78

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.
E)consensus among the medical community and the FDA.

Question 79

Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?

A)avocados
B)walnuts
C)potato chips
D)canned tuna
E)salmon

Question 80

What should consumers keep 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.
E)They are toxic in relatively low doses.