Understanding Nutrition Chapter 5

According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2,500 kcal diet?
A. 50mg
B. 150 mg
C. 300 mg
D. 1,000 mg

C. 300 mg

Which of the following is a feature of fat in the diet of athletes?
A. A minimum of 20% fat energy in the diet is needed by atheletes.
B. Greater endurance is found on a 50% fat diet than on a 10% fat diet.
C. Optimal performance is found with a high carbohydrate, 15% total fat kcalories diet.
D. Diets with at least 10% total kcalories from fat are able to provide the recommended amounts of micronutrients.

B. Greater endurance is found on a 50% fat diet than on a 10% fat diet

Acetic acid

The simplist dietary fatty acid

Stearic acid

A long-chain saturated fatty acid

Tropical oils

A source of short- and medium-chain fatty acids

Canola oil

A good source of monounsaturated fats

Potato chips

Common source of trans-fatty acids

Thromboxane

Example of an eicosanoid

Linolenic acid

An essential fatty acid

Sardines

Good food source of omega-3 fatty acids

Corn Oil

Good food source of omega-6 fatty acids

Lecithin

A phospholipid

Cholesterol

Major dietary precursor for vitamin D synthesis

Pancreas

Major source of lipase

Liver

Source of bile

Cholecystokinin

Signals the release of bile

Chylomicron

A lipoprotein synthesized with in intestinal absorptive cells

Micelle

Structure assisting absorption of long-chain fats

Very-low density lipoprotein

A lipoprotein made primarily by the liver

High-density lipoprotein

The lipoprotein type with the highes percentage of protein

Olestra

Fat replacement product made from fat

Olive oil

Oil that is charistic of the Medeterranian diet

Approximately what percentage of the lipids in foods are triglycerides?
A. 5
B. 30
C. 95
D. 100

C. 95

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a
A. diglyceride.
B. triglyceride.
C. phospholipid.
D. monoglyceride.

B. triglyceride

What percentage of stored body fat is in the form of triglycerides?
A. 2
B. 50
C. 78
D. 99

D. 99

What nutrient is used to form ketosis?
A. Fat
B. Protein
C. Simple Carbohydrates
D. Compley Carbohydrates

A. Fat

Which of the following describes a fatty acid that has one double bond?
A. Saturated
B. Hydrogenated
C. Monounsaturated
D. Polyunsaturated

C. Monounsaturated

What type of fatty acid is found in high amounts in olive oil?
A. Saturated
B. Monounsaturated
C. Polyunsaturated
D. Partially hydrogenated

B. Monounsaturated

Which of the following is a common dietary saturated fatty acid?
A. Oleic acid
B. Steric acid
C. Linolenic acid
D. Arachidonic acid

B. Stearic acid

Which of the following is a polyunsaturated fatty acid in foods?
A. Oleic acid
B. Acetic acid
C. Stearic acid
D. Linoleic acid

D. Linoleic acid

Of the following foods, which has the highest percentage of its fat in polyunsaturated form?
A. Butter
B. Soybean
C. Coconut
D. Beef tallow

B. Soybean

Which of the following sources would yield the loftest lipids at room temperature?
A. Lard
B. Beef
C. Pork
D. Safflower

D. Safflower

All of the following are rich sources of polyunsaturated fatty acids except
A. palm oil.
B. fish oils.
C. soybean oil.
D. safflower oil.

A. palm oil.

Which of the following is a feature of phospholipids?
A. Resistant to digestion
B. soluble in both water and fat
C. Highly susceptible to oxidation
D. Found naturally only in animal foods

B. Soluble in both water and fat

What type of compound is lecithin?
A. Bile salt
B. Glycolipid
C. Lipoprotein
D. Phospholipid

D. Phospholipid

Each of the followin may act as an emulsifier in the intestinal tract except
A. lecithin.
B. bile acids.
C. bile phospholipids.
D. pancreatic lipase.

D. pancreatic lipase.

How much energy is contribued by one gram of lecithin in a dietary supplement?
A. 0 kcal
B. 4 kcal
C. 7 kcal
D. 9 kcal

D. 9 kcal

What is the major sterol in the diet?
A. Palm oil
B. Lecithin
C. Cholesterol
D. Arachidonic acid

C. Cholesterol

Which of the following is a feature of cholesterol?
A. Its Daily Value is 300 mg
B. Its structure is similar to that of lecithin
C. Most of the body’s cholesterol is found circulating in the bloodstream.
D. The amount consumed in the diet usually exceed the amount synthesized in the body

A. Its Daily Value is 300 mg

Which of the following is a characteristic of cholesterol?
A. It is absorbed directly into the blood
B. It is a precursor for bile and vitamin D synthesis
C. It is not formed inthe body when provided by the diet
D. It is found in abundance int tropical fats such as palm oil

B. it is a precursor for bile and vitamin D synthesis.

All of the following compounds may be synthesized from cholesterol except
A. bile.
B. glucose.
C. vitamin D
D. sex horomones.

B. glucose

Whci hof the following foods contains cholesterol?
A. Corn
B. Olives
C. Roasted turkey
D. Roasted peanuts

C. Roasted turkey

Which of the following contains the least cholesterol per serving size?
A. Steamed fish
B. Steamed corn
C. Broiled chilcken
D. Very lean grilled steak

B. Steamed corn

Approximately how many milligrams of cholesterol is found in an egg?
A. 100
B. 200
C. 300
D. 450

B. 200

Surveys show that U.S. adults average daily cholester intake (mg) is
A. 300
B. 400
C. 750
D. 1,000

A. 300

What part of the gastrointestinal tract is the perdominant site of dietary fat hydrolysis?
A. Mouth
B. Stomach
C. Small intestine
D. Large intestine

C. Small intestine

What is the storage site of bile?
A. Liver
B. Pancreas
C. Gallbladder
D. Intestinal epithelial cells

C. Gallbladder

A low risk of cardiovascular disease correlates with high blood levels of
A. triglycerides
B. free fatty acids
C. high-density lipoproteins
D. very-low-density lipoproteins

C. high-density lipoproteins

Which of the following nutrients is an essential nutrient?
A. Lecithin
B. Cholesterol
C. Stearic acid
D. Linoleic acid

D. Linoleic acid

Where can essential fatty acids be found?
A. Fish only
B. Beef only
C. Plants only
D. Fish, beef, and plants

D. Fish, beef, and plants

What is the chemical composition of fats?
A. Hexose polymers
B. Glycogen granules.
C. Fatty acids and glycerol
D. Combinations of long chain fatty acids

C. Fatty acids and glycerol

The results of blood tests that reveal a person’s total cholesterol and triglycerides are called a
A. lipid profile
B. circulating fat count.
C. personal lipids count.
D. degenerative disease assessment.

A. lipid profile.

What compound is composed of 3 fatty acids and glycerol?
A. Steroid
B. Lecithin
C. Triglyceride
D. Monoglyceride

C. Triglyceride

Features consistant with the ingestion of high-fat diets includ all of the following except
A. the diets initate but do not promote cancer formation.
B. the diets leat to a greater efficiency of body fat storage
C. people on these diets typically exceed their energy intake and gain weight
D. people on these diets tend to have more body fat than predicted from their total energy intake.

A. the diets initiate but do not promote cancer formation

What is the simplest fatty acid found in the diet?
A. Oleic acid
B. Acetic acid
C. Linoleic acid
D. Palmitic acid

B. Acetic acid

Which of the following is a feature of fat intake and health?
A. Intake of saturated fat raises blood cholesterol more so than intake of cholesterol.
B. High intakes of fish oil lower bleeding time and imporove diabetes and wound healing
C. High intakes of should and medium-chain fatty acids raise high-density lipoprotein levels
D. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats afer blood cholesterol levels

A. Intake of saturated fat raises blood cholesterol more so than intake of cholesterol

Important factors in the selection of a margarine product include all of the following except
A. it should be trans fat free.
B. it should be soft instead of hard.
C. it contains primarily omega-3 fatty acids.
D. it lists liquid vegetable oil as first ingredient.

C. it contains primarily omega-3 fatty acids.

Which of the following describes a recognized relationship between dietary fat and cancer?
A. Dietary fat initates rather than promotes cancer formation.
B. High saturated fat intake raises the risk for prostate cancer.
C. High intakes of omega-3 fatty acids promote cancer development in animals.
D. The evidence linking fat intake with cancer is stronger than that linking it with heart disease

B. High saturated fat intake raises the risk for prostate cancer

Studies show that regular consumption of fatty fish leads to
A. lower blood pressure.
B. higher blood cholesterol.
C. greater tendency of the blood to clot.
D. decrased storage of omega-3 fatty acids.

A lower blood pressure

Of the following foods, which had the highest percentage of its fat in saturated form?
A. Butter
B. Soybean
C. Coconut
D. Beef fallow

C. Coconut

According to the Dietary Guidelines, what should be the maximum total fat intake as a percent of energy intake?
A. 10
B. 20
C. 30
D. 40

C. 30

Which the following is considered a major source of polyunsaturated fat?
A. Corn oil
B. Palm oil
C. Peanut oil
D. Chickent fat

A. Corn oil

For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?
A. 5
B. 15
C. 20
D. 35

C. 20

Which of the following is a feature of polyunsaturated fats?
A. Low melting point
B. High melting point
C. Solid at room temperature
D. Solid at refrigerator temperature

A. Low melting point

Approximately how many grams of fat would be contained in an 800 kcalorie meal which provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?
A. 15
B. 22
C. 27
D. 35

C. 27

Why does the FDA advise against consumptiion of certain fish such as swordfish and shark by women of childbearing age?
A. These fish are a major source of toxic mercury
B. The omega-3 fatty acids may induce premature labor
C. The omega-3 fatty acids prolong bleeding time during delivery
D. These fish contain unually high amounts of medium-chain triglycerides

A. These fish are a major source of toxic mercury

Which of the following is a feature of cholesterol?
A. Synthesized by the body
B. No realtion to heart disease
C. Recommended intake is zero
D. No function in the human body

A. Synthesized by the body

Which of the following is a feathure of cholestrol?
A. Good cholesterol is a form of cholesterol found in plant foods.
B. Bad cholesterol is a form of cholester found in plant foods.
C. Only about 10% of the body’s total cholesterol is extracellular.
D. Exogenous cholesterol absorption is reduced by lecithin suppliments

C. Only about 10% of the body’s total cholesterol is extracellular.

Which of the following characteristics are shared by cholesterol and lecithin?
A. Both are sterols.
B. Both are phospholipids
C. Both ar essential nutrients
D. Both are synthesized in the body

D. Both are synthesized in the body

Which of the following cannot be found in plants?
A. cholesterol
B. Triglycerides
C. Essential fatty acids
D. Nonessential fatty acids

A. Cholesterol

Among the following, which would be the least effective method to control blood cholesterol levels?
A. Control body weight
B. Eat more insoluble fiber
C. Consume less staurated fat
D. Exercise intsely and frequently

B. Eat more insoluble fiber

A major function of fat in the body is to
A. build muscle tissue.
B. protect vital organs.
C. regulater blood glucose levels.
D. provide precursors for glucose synthesis.

B. protect vital organs

Which of the following vegetable oils is a good source of omega-3 fatty acids?
A. Corn
B. Canola
C. Sesame
D. Coconut

B. Canola