Chapter 5 quiz questions - Chapter 5 1. ________ are the...

Chapter 5 quiz questions
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Chapter 5 1. ________ are the major form of fat in both food and the body. Student Response Value Correct Answer a. Glycerols 0% b. Triglycerides 100% c. Phospholipids 0% d. Sterols 0% 2. Which of the following foods is the richest source of omega-3 fatty acids? Student Response Value Correct Answer a. sirloin steak 0% b. broccoli 0% c. salmon 100% d. tofu 0% 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 Value Correct Answer a. essential fatty acid 0% b. sterol 0% c. trans fatty acid 100% d. phospholipid 0% 4. Diets high in trans -fatty acids are associated with: Student Response Value Correct Answer a. increased blood cholesterol levels. 100% b. decreased blood glucose levels. 0% c. decreased cancer risk. 0% d. osteoporosis. 0% 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?
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Student Response Value Correct Answer a. 15% 0% b. 13% 0% c. 29% 100% d. 35% 0% 6. Across all racial and ethnic groups, heart disease is the leading cause of death in the United States. Student Response Value Correct Answer True 100% 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 Value Correct Answer False 100% False 8. The addition of fat to a product increases its susceptibility to oxidation and shortens its shelf life. Student Response Value Correct Answer True 100% True 9. Research has demonstrated a very strong relationship between dietary fat consumption and an increased risk for breast cancer. Student Response Value Correct Answer False 100% False 10. Saturated fats are typically liquid at room temperature. Student Response Value Correct Answer False 100% False 11. The vast majority of fat digestion and absorption occurs in the: Student Response Value Correct Answer a. stomach. 0% b. small intestine. 100% c. liver. 0% d. large intestine. 0% 12. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are metabolic derivatives of:
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Student Response Value Correct Answer a. linoleic acid. 0% b. cholesterol. 0% c. alpha-linolenic acid. 100% d. trans fat. 0% 13. Why are phospholipids NOT an essential nutrient? Student Response Value Correct Answer a. Phospholipids are not naturally found in the healthy body. 0% b. They provide no useful function in the human body. 0% c. Beneficial GI bacteria produce phospholipids. 0% d. Our bodies manufacture phospholipids. 100% 14.
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