Chapter 5 quiz questions
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Chapter 5 quiz questions

Course Number: FSHN 120 fshn 120, Spring 2009

College/University: UIllinois

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Chapter 5 1. ________ are the major form of fat in both food and the body. Student Response a. Glycerols b. Triglycerides c. Phospholipids d. Sterols 2. Which of the following foods is the richest source of omega-3 fatty acids? Student Response a. sirloin steak b. broccoli c. salmon d. tofu Value 0% 0% 100% 0% Correct Answer Value 0% 100% 0% 0% Correct Answer 3. Beginning January 1, 2006, the U.S. Food and Drug...

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5 1. Chapter ________ are the major form of fat in both food and the body. Student Response a. Glycerols b. Triglycerides c. Phospholipids d. Sterols 2. Which of the following foods is the richest source of omega-3 fatty acids? Student Response a. sirloin steak b. broccoli c. salmon d. tofu Value 0% 0% 100% 0% Correct Answer Value 0% 100% 0% 0% Correct Answer 3. Beginning January 1, 2006, the U.S. Food and Drug Administration required food manufacturers to list ________ content on the Nutrition Facts Panel of their products. Student Response a. essential fatty acid b. sterol c. trans fatty acid d. phospholipid 4. Diets high in trans-fatty acids are associated with: Student Response a. increased blood cholesterol levels. b. decreased blood glucose levels. c. decreased cancer risk. d. osteoporosis. Value 100% 0% 0% 0% Correct Answer Value 0% 0% 100% 0% Correct Answer 5. Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. What percentage of calories of her day's intake came from fat? Student Response a. 15% b. 13% c. 29% d. 35% Value 0% 0% 100% 0% Correct Answer 6. Across all racial and ethnic groups, heart disease is the leading cause of death in the United States. Student Response True Value 100% Correct Answer True 7. People attempting to lose weight will be most successful if they limit their consumption of fat to less than 15% of kilocalories. Student Response False Value 100% Correct Answer False 8. The addition of fat to a product increases its susceptibility to oxidation and shortens its shelf life. Student Response True Value 100% Correct Answer True 9. Research has demonstrated a very strong relationship between dietary fat consumption and an increased risk for breast cancer. Student Response False Value 100% Correct Answer False 10. Saturated fats are typically liquid at room temperature. Student Response False Value 100% Correct Answer False 11. The vast majority of fat digestion and absorption occurs in the: Student Response a. stomach. b. small intestine. c. liver. d. large intestine. Value Correct Answer 0% 100% 0% 0% 12. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are metabolic derivatives of: Student Response a. linoleic acid. b. cholesterol. c. alpha-linolenic acid. d. trans fat. 13. Why are phospholipids NOT an essential nutrient? Student Response a. Phospholipids are not naturally found in the healthy body. b. They provide no useful function in the human body. c. Beneficial GI bacteria produce phospholipids. d. Our bodies manufacture phospholipids. Value Correct Answer 0% 0% 100% 0% Value Correct Answer 0% 0% 0% 100% 14. Diets high in ________ have been shown to increase blood levels of high-density lipoproteins (HDL). Student Response a. saturated fatty acids b. omega-6 fatty acids c. omega-3 fatty acids d. trans fatty acids Value Correct Answer 0% 0% 100% 0% 15. Studies show that the use of fat replacers will reduce the risk of cardiovascular disease and obesity. Student Response False Value 100% False Correct Answer 16. Diabetes decreases an individual's risk for developing heart disease. Student Response False Value 100% False Correct Answer 17. Carbohydrate and protein are digested more quickly than fat. Student Response True Value 100% True Correct Answer 18. Americans consume adequate omega-3 fatty acids but are deficient in omega-6 fatty acids. Student Response False Value 100% False Correct Answer 19. The human body synthesizes cholesterol. Student Response True 20. The two essential fatty acids are: Student Response a. butyric and stearic acid. Value 100% True Correct Answer Value 0% 100% 0% 0% Correct Answer b. linoleic and alpha-linolenic acid. c. cis and trans. d. cholesterol and bile. 21. What is the primary form of lipid in the diet? Student Response a. triglycerides b. glycerols c. sterols d. phospholipids Value 100% 0% 0% 0% Correct Answer 22. All of the following organs assist in the digestion of lipids EXCEPT the: Student Response a. pancreas. b. liver. c. gallbladder. d. large intestine. 23. Fat is the most energy dense of all the macronutrients. Student Response True Value 100% Correct Answer True Value 0% 0% 0% 100% Correct Answer 24. Olive oil is a low-calorie alternative to butter and margarine. Student Response False Value 100% Correct Answer False 25. All low-fat products are low calorie. Student Response False Value 100% Correct Answer False 26. Which type of dietary fat is known to elevate blood cholesterol levels? Student Response a. trans b. saturated c. monounsaturated d. both A and B 27. A triglyceride includes: Student Response a. 3 phospholipids and 1 glycerol. b. 3 glycerols and 1 fatty acid. c. 3 glycerols and 1 phospholipid. d. 3 fatty acids and 1 glycerol. Value Correct Answer 0% 0% 0% 100% Value Correct Answer 0% 0% 0% 100% 28. Which of the following is a rich source of polyunsaturated fatty acids? Student Response a. coconut oil b. corn oil c. beef fat d. butter Value Correct Answer 0% 100% 0% 0% 29. ________ is(are) the key structural component of a cell's membrane. Student Response a. Triglycerides b. Estrogen c. Glycerol d. Phospholipids Value Correct Answer 0% 0% 0% 100% 30. During times of inadequate intake, the body can synthesize all of the fat it needs. Student Response False Value 100% False Correct Answer 31. Women are advised to avoid all fish products during pregnancy. Student Response False Value 100% False Correct Answer 32. During times of weight gain, fat is primarily stored in the liver and muscle cells. Student Response False 33. Value 100% False Correct Answer Which of the following health problems has been associated with high intakes of fat replacers? Student Response a. gastrointestinal b. distress hypertension c. allergies d. elevated blood cholesterol levels 34. All lipids are solid at room temperature. Student Response False Value 100% Correct Answer False Value 100% 0% 0% 0% Correct Answer 35. Which of the following statements is TRUE about trans fatty acids? Student Response a. They are made by the body in large quantities. b. They decrease the risk of developing heart disease. c. They are found only in plant foods. d. They are created during the hydrogenation process. Value 0% 0% 0% 100% Correct Answer 36. Where in the body are the majority of triglycerides stored for future energy needs? Student Response a. liver b. adipose tissue c. lipoproteins d. beta cells of the pancreas Value 0% 100% 0% 0% Correct Answer 37. Sex hormones and adrenal hormones are substances derived from which class of lipid? Student Response a. phospholipids b. sterols c. triglycerides d. fatty acids Value 0% 100% 0% 0% Correct Answer 38. Most fats are a combination of monounsaturated, polyunsaturated, and saturated fatty acids. Student Response True Value 100% Correct Answer True 39. Despite having decreased their overall percentage of fat calories since the 1960s, Americans are now consuming more calories overall, including total fat. Student Response True Value 100% Correct Answer True 40. Which of the following food items would contain the highest amount of dietary cholesterol? Student Response a. steamed broccoli b. butter c. olive oil d. skim milk Value 0% 100% 0% 0% Correct Answer 41. Short- and medium-chain fatty acids are absorbed and transported more quickly than long-chain fatty acids. Student Response True Value 100% Correct Answer True 42. Transport vehicles for most lipids are called: Student Response a. lipoproteins. b. glycerols. c. monoglycerides. d. peptides. Value 100% 0% 0% 0% Correct Answer 43. The Acceptable Macronutrient Distribution Range for fat is ________ of total energy intake. Student Response a. 10-15% b. 30-50% c. 20-35% d. less than 20% 44. Invisible fats are ones that are translucent at room temperature. Student Response False Value 100% Correct Answer False Value 0% 0% 100% 0% Correct Answer 45. Which of the following describes lipids? Student Response a. organic nutrients that are insoluble in water b. inorganic nutrients that are insoluble in fat c. organic nutrients that are insoluble in fat d. inorganic nutrients that are insoluble in water Value 100% 0% 0% 0% Correct Answer 46. Which of the following statements is FALSE regarding the process of hydrogenation? Student Response a. Hydrogenation is the process in which hydrogen atoms are added to double bonds. b. Hydrogenation creates trans fatty acids. c. Hydrogenation creates a "heart healthy" product. d. Hydrogenation makes a product more solid at room temperature. Value 0% 0% 100% 0% Correct Answer 47. Which of the following foods are rich sources of saturated fatty acids? Student Response a. canola and corn oils b. olive and canola oils c. butter and lard d. cashew nuts 48. Which of the following triggers the breakdown of stored fat? Student Response a. estrogen b. lipoprotein lipase c. insulin d. adrenaline 49. All of the following are major classes of dietary lipids EXCEPT: Student Response a. glycogens. b. phospholipids. c. sterols. d. triglycerides. Value 100% 0% 0% 0% Correct Answer Value 0% 0% 0% 100% Correct Answer Value 0% 0% 100% 0% Correct Answer 50. The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called: Student Response a. deamination. b. hydrogenation. c. emulsification. d. pressurization. Value 0% 100% 0% 0% Correct Answer 51. One potential problem with a very low-fat diet is that it may be deficient in: Student Response a. essential fatty acids. b. phosphorus. c. trans fatty acids. d. cholesterol. 52. How many calories are potentially provided by 25 grams of fat? Student Response a. 100 kilocalories b. 23 kilocalories c. 2,250 kilocalories d. 225 kilocalories Value Correct Answer 0% 0% 0% 100% Value 100% 0% 0% 0% Correct Answer 53. Which of the following ingredients would alert you to the likely presence of trans-fatty acids in a product? Student Response a. vitamin E b. lecithin c. hydrogenated vegetable oil d. liquid corn oil Value Correct Answer 0% 0% 100% 0% 54. Which of the following fatty acids is generally solid at room temperature? Student Response a. short-chain b. saturated c. monounsaturated d. polyunsaturated 55. Which of the following statements is TRUE about trans fatty acids? Value 0% 100% 0% 0% Student Response a. They are made by the body in large quantities. b. Their amounts are currently required on food labels. c. They decrease the risk of developing heart disease. d. They result from the hydrogenation process. 56. A fatty acid that contains a chain of 10 carbons and one double bond is termed a: Student Response A. saturated, medium chain fatty acid. B. monounsaturated, long chain fatty acid. C. monounsaturated, medium chain fatty acid. D. saturated, long chain fatty acid. 57. Which of the following is a fat replacer? Student Response A. trans fat B. phosphate C. olestra D. saccharin 58. How does fat consumption relate to vitamin A, D, E, and K intake? A. B. C. D. Value 0% 100% 0% 100% Student Response These vitamins are insoluble in water and require fats for their absorption and transport. These vitamins are only found in animal sources. These vitamins are normally highly unstable molecules and are stabilized by fatty acids. Fats provide the energy required to move these large molecules across the intestinal wall. The Production of endogenous VLDL is decreased by: A. dietary cholesterol B. extra calories C. exercise [X] D. simple-sugars

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