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.

Accepted Answer

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.

Accepted Answer

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.

Accepted Answer

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.

Accepted Answer

The number of double bonds in a fatty acid chain determines the degree of saturation or unsaturation of a fatty acid.The number of fatty acids attached to the glycerol molecule determines whether it is a monoglyceride (one fatty acid),a diglyceride (two fatty acids),or a triglyceride (three fatty acids).There is never more than one glycerol molecule attached to a fatty acid,and glycerol molecules do not vary in the degree of saturation or unsaturation.

Question 5

Overall energy intake can be greatly affected by relatively small changes in intake of
A) protein.
B) carbohydrate.
C) fat.
D) alcohol.

Accepted Answer

Fat contains more energy per gram than any other nutrient (9 kcal/g versus 4 kcal/g for protein and carbohydrate and 9 kcal/g for alcohol).Therefore,relative small increases or decreases in fat intake can result in significant increases or decreases in energy intake.

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.

Accepted Answer

The body uses sterols such as cholesterol to make sex hormones,bile,and vitamin D.Cholesterol does contribute to deposition of arterial plaques,but this is not beneficial to the body.Cell membrane structure and solubility in both water and fat are functions of phospholipids;cholesterol is a sterol,not a phospholipid.

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.

Accepted Answer

In general,plant oils are more liquid and animal fats tend to be solid.Both milk fat (butter)and beef drippings (lard)have high amounts of saturated fatty acids and tend to be solid fats.Coconut oil is a plant oil,but it has high amounts of saturated fatty acids,and so it is usually solid.Peanut oil has high amounts of unsaturated fatty acids and is a liquid 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

Accepted Answer

Olive oil is rich in monounsaturated fatty acids.Trans fatty acids are found in hydrogenated fats.Polyunsaturated fatty acids are found mostly in other liquid vegetable oils.Saturated fatty acids are found in dairy,meat fats,and coconut and palm oil.

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

Accepted Answer

Saturated fat intake has the greatest influence on blood cholesterol levels and coronary heart disease.Intakes of total fat and total energy are important,but not as important as saturated fat.Intake of cholesterol is less important because most cholesterol is made by the body,and dietary sources contribute relatively little.

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.

Accepted Answer

Triglycerides are compounds made up of glycerol and three fatty acids.The compound of glycerol plus two fatty acids is a diglyceride.Glycerol does not combine with amino acids.Triglycerides do not form 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.

Accepted Answer

Hydrogenation of vegetable oils increases their shelf life because the double bonds are removed,which renders the fatty acids less vulnerable to oxidation;therefore,a food made with vegetable oil may have a shorter shelf life.Use of vegetable oil does not necessarily result in a different flavor from use of hydrogenated fat and does not make the food feel more oily.Foods made with vegetable oils are less likely to contribute to cardiovascular disease than those made with hydrogenated fats,which contain saturated and trans fatty acids.

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.

Accepted Answer

Butter would provide the most energy per ounce because fat is the densest energy source.Fat provides 9 kcal/g;protein and carbohydrate each provide 4 kcal/g.Tuna is mostly protein with just a small amount of fat,pasta is mostly carbohydrate,and hard candy is only carbohydrate,and so all of these would provide fewer calories per ounce than would butter.

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.

Accepted Answer

Antioxidants provide a way to preserve unsaturated fats without hydrogenation.Vitamin E is an example of an antioxidant that may be added to unsaturated fats.Vitamin D and zinc do not have antioxidant properties.Hydrogen is added during hydrogenation.

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

Accepted Answer

One pound of body fat contains 3500 kcal.To create a weekly deficit of 3500 kcal,daily energy intake would need to be less than daily energy expenditure by 500 kcal (3500 ÷ 7).

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.

Accepted Answer

Trans fatty acids are formed when liquid plant oils are hydrogenated to form a hard fat,such as margarine or shortening.Trans fatty acids are not naturally present in any fats or oils,and fats with high amounts of trans fatty acids tend to form solid,rather than liquid,fats at room temperature.Trans fatty acids are shelf stable and so are not easily transformed.

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

Accepted Answer

Sunflower oil is rich in polyunsaturated fatty acids,and butter is rich in saturated fatty acids;therefore,this switch would have the best effect.Shortening actually has higher amounts of polyunsaturated fatty acids and lower amounts of saturated fatty acids than does coconut oil.Olive oil contains lower amounts of saturated fatty acids than does margarine,but it is rich in monounsaturated fatty acids,not polyunsaturated fatty acids.Both canola oil and soybean oil have relatively low amounts of saturated fatty acids;canola oil contains mostly monounsaturated fatty acids,whereas soybean oil is rich in polyunsaturated fatty acids.

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.

Accepted Answer

In a patient receiving fat-free parenteral nutrition,eczema may be a sign of essential fatty acid deficiency.Eczema is not caused by vitamin C deficiency;symptoms of vitamin C deficiency include bleeding gums and breakdown of scar tissue.Eczema is not a sign of protein-energy malnutrition.The body makes phospholipids and sterol,and so deficiency does not occur.

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.

Accepted Answer

The lecithin in egg yolk acts as an emulsifier in the making of mayonnaise.Chewing of food is mastication.Hydrogenation of liquid oils does not emulsify them.In the small intestine,bile emulsifies fat to increase the surface area for digestion,but the fat is not actually digested there.

Question 19

The number of kilocalories provided by 23 g of fat is
A) 92.
B) 161.
C) 207.
D) 230.

Accepted Answer

Fat contains 9 kcal/g.Therefore,23 g fat contain 207 kcals (23 * 9).

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.

Accepted Answer

Phospholipids are valuable in foods and in the body because they are soluble in water and fat at the same time.This makes them useful emulsifiers and important components of cell membranes.Phospholipids have no particular role in carrying fat-soluble vitamins.They are not used as fat substitutes.They do not function as antioxidants.

Quiz 5: Fats

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

Sources of invisible fat include

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

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

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

The most beneficial function of cholesterol in the body is

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

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

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

A triglyceride is a compound composed of

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

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

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

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.

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

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

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

An example of emulsification is

The number of kilocalories provided by 23 g of fat is

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