Deck 4: Fats: Essential Energy-Supplying Nutrients

Question 1

Which of the following describes lipids?

A) nutrients that contain nitrogen
B) nutrients that are synthesized from amino acids
C) nutrients that are insoluble in water
D) nutrients that are Calorie free

Answer 1

nutrients that are insoluble in water

Question 2

Which lipid is soluble in water?

A) fatty acids
B) triglycerides
C) sterols
D) phospholipids

Answer 2

phospholipids

Question 3

Most fat in the diet is in the form of

A) sterols.
B) triglycerides.
C) phospholipids.
D) glycerols.

Answer 3

triglycerides.

Question 4

Which of the following foods are high in saturated fatty acids?

A) corn and soybean oils
B) salmon and trout
C) butter and lard
D) cashew nuts

Question 5

A fatty acid that contains no double bonds is termed

A) saturated.
B) unsaturated.
C) essential.
D) nonessential.

Question 6

Which of the following foods are rich sources of monounsaturated fatty acids?

A) palm and coconut oils
B) olive and canola oils
C) soy and corn oils
D) butter and lard

Question 7

Transport vehicles for most lipids in the blood are called

A) lipoproteins.
B) peptides.
C) monoglycerides.
D) glycerols.

Question 8

Sterols can be distinguished from other lipids due to their distinctive

A) multiple ring structure.
B) double bonds.
C) two glycerols and one fatty acid.
D) 20-carbon structure.

Question 9

Sex hormones, corticosteroids, and bile are substances derived from which class of lipid?

A) fatty acids
B) triglycerides
C) phospholipids
D) sterols

Question 10

Which property of lipids makes their digestion, absorption, and transport in the body different than the processing of carbohydrates and proteins?

A) Lipids are soluble in water.
B) Lipids are not soluble in water.
C) Lipids contain carbon.
D) Lipids are undigestible.

Question 11

Small amounts of trans fats are found naturally in

A) margarine.
B) whole milk.
C) crackers.
D) cashews.

Question 12

Yesterday Margie consumed 1,560 kcal. Her meals included a total of 50 grams of fat. What percentage of Calories of her day's intake came from fat?

A) 13%
B) 15%
C) 29%
D) 32%

Question 13

Which type of lipoprotein transports dietary fat through the blood?

A) enterocytes
B) lipases
C) chylomicrons
D) biles

Question 14

The longer a person exercises, which of the following is used more for energy?

A) fat
B) glycogen
C) glucose
D) amino acids

Question 15

Which of the following statements does NOT describe alpha-linolenic acid?

A) It is an omega-3 fatty acid.
B) In the body it is transformed into arachidonic acid.
C) Major dietary sources include leafy green vegetables and flaxseed oil.
D) It has been shown to reduce blood clotting and blood pressure.

Question 16

One potential problem with a very low-fat diet is that it may be deficient in

A) phosphorus.
B) cholesterol.
C) trans fatty acids.
D) essential fatty acids.

Question 17

Which of the following types of dietary fat is known to elevate blood cholesterol levels?

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

Question 18

Which of the following health problems has been associated with consuming fat blockers?

A) allergies
B) gastrointestinal distress
C) elevated blood cholesterol levels
D) hypertension

Question 19

Diets high in which of the following have been shown to decrease blood levels of very-low-density lipoproteins (VLDL)?

A) saturated fatty acids
B) trans fatty acids
C) omega-3 fatty acids
D) omega-6 fatty acids

Question 20

LDL-cholesterol levels can be lowered by

A) aerobic exercise.
B) consuming simple carbohydrates.
C) decreasing percentage of Calories from protein.
D) increasing dietary cholesterol.

Question 21

Which of the following type of fish would be the most likely to contain contaminants?

A) flounder
B) sole
C) swordfish
D) mahi mahi

Question 22

The lipoprotein with the most protein is

A) chylomicron.
B) high-density lipoprotein.
C) low-density lipoprotein.
D) very-low-density lipoprotein.

Question 23

The U.S. Food and Drug Administration requires food manufacturers to list content information for which of the following on the Nutrition Facts panel of their products?

A) phospholipid
B) sterol
C) essential fatty acid
D) trans fatty acid

Question 24

Triglycerides, phospholipids, and sterols are the three types of

A) steroids.
B) lipids.
C) proteins.
D) carbohydrates.

Question 25

Trans fats are worse for our health than saturated fats because trans fats

A) become rancid more easily.
B) have more kinks in their fatty-acid chains.
C) lower blood LDL-cholesterol levels.
D) change cell membrane function and impair blood cholesterol removal.

Question 26

Which of the following are lipids that contain multiple carbon-ring structures?

A) triglycerides
B) phospholipids
C) sterols
D) polyphenols

Question 27

The recommended intake of saturated fat should be no more than what percentage of total energy?

A) 2%
B) 5%
C) 6%
D) 15%

Question 28

The gallbladder aids in the digestion of fat by

A) secreting lingual lipase.
B) secreting gastric lipase.
C) releasing bile.
D) releasing digestive enzymes.

Question 29

The Acceptable Macronutrient Distribution Range (AMDR) suggests total fat intake should be no more than

A) 15% of Calories.
B) 35% of Calories.
C) 40% of Calories.
D) 45% of Calories.

Question 30

Which lipoprotein transports cholesterol from tissues back to the liver for removal?

A) non-dense lipoproteins
B) very-low-density lipoproteins
C) low-density lipoproteins
D) high-density lipoproteins

Question 31

Brad is a gymnast and generally consumes about 2,000 kcal per day. To help him maintain optimal performance, about how many Calories in his diet should come from fat?

A) no more than 130 kcal
B) about 200 kcal
C) at least 400 kcal
D) a maximum of 800 kcal

Question 32

The structures composed of bile and phospholipids that prepare dietary fat for absorption into the intestinal wall are the

A) triglycerides.
B) trans fats.
C) micelles.
D) sterols.

Question 33

The buildup of cholesterol in the arterial wall that hardens and blocks the arteries is known as

A) alpha-linolenic acid.
B) linoleic acid.
C) plaque.
D) invisible fat.

Question 34

Which component of phospholipids allows them to carry digested fats in blood?

A) glycerol
B) fatty acid chains
C) phosphate
D) carbon

Question 35

At Frank's recent checkup, his doctor expressed concern about Frank's risk for heart disease. Which of the following of Frank's symptoms might his doctor be concerned about?

A) a 32-inch waist circumference
B) high HDL-cholesterol
C) low blood pressure
D) metabolic syndrome

Question 36

All lipids are liquid at room temperature.

Question 37

Fat is more energy dense than carbohydrate and protein.

Question 38

Foods that are rich in saturated fatty acids are healthier choices than those that are high in unsaturated fatty acids.

Question 39

Essential fatty acids must be consumed in the diet and cannot be made by our body.

Question 40

Hydrogenation increases a fat's susceptibility to rancidity and shortens its shelf life.

Question 41

The Dietary Guidelines for Americans and the Institute of Medicine recommend that intake of trans fatty acids be kept to an absolute minimum.

Question 42

Research has demonstrated a very strong relationship between dietary fat consumption and an increased risk for breast cancer.

Question 43

Plant-rich diets are generally lower in saturated fats than animal-based diets.

Question 44

Invisible fats are ones that are translucent at room temperature.

Question 45

High blood levels of HDLs are associated with an increased risk of coronary artery disease.

Question 46

Carbohydrate and protein are digested more quickly than fat.

Question 47

Daily consumption of cholesterol is necessary because the body cannot produce it.

Question 48

Avocados are high in cholesterol.

Question 49

Monounsaturated fatty acids contain no double bonds between carbons.

Question 50

Fat provides 9 kcal per gram.

Question 51

Juan has a strong family history of heart disease. What lifestyle and dietary factors are important for Juan to adjust to decrease his risk of heart disease?

Question 52

Why are certain fats essential for good health? List and discuss the various roles of the essential fatty acids in maintaining proper body function.

Question 53

List and discuss the essential internal functions that dietary fat helps the body carry out.

Question 54

Despite consuming high-fat diets, the Inuit have low rates of heart disease. How do researchers explain this surprising finding?

Question 55

Which of the following strategies is recommended for a heart-healthy diet?

A) Snack on crackers made with partially hydrogenated oils (PHOs).
B) Substitute cheddar cheese for parmesan.
C) Choose margarines with at least 2 grams of trans fats per serving.
D) Add foods with omega-3 fatty acids to the diet, such as salmon and flaxseed.

Question 56

Butter and margarine are both rich sources of saturated fat.

Question 57

All low-fat products are low Calorie.

Question 58

Sue is a 59-year-old nurse trying to eat a more heart-healthy diet. Provide five practical suggestions for Sue and explain your rationale for each.

Question 59

Fat-free products are always low-Calorie alternatives to their fat-containing counterparts.

Question 60

One strategy to reduce intake of saturated fat is to replace butter with

A) trans fat free margarine.
B) coconut oil.
C) Alli.
D) hydrogenated oils.

Question 61

According to FDA and USDA regulations, a product labeled "low-fat" contains

A) less than .5 grams of fat.
B) 3 grams or less of fat.
C) 25% less fat compared to a standard serving.
D) 50% less fat compared to a standard serving.

Question 62

At the grocery store, Tanya is trying to select a heart-healthy soup. Explain two ways that Tanya can analyze the Nutrition Facts panels on the cans to help her compare the fat content of each one.

Question 63

Largely undigestible, flaxseeds do not provide any essential fatty acids.