Complete Test Bank With Answers
Sample Questions Posted Below
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1. Fatty acids in foods consumed influence the composition of fats in the body.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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A Close Look at Lipids
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/28/2015 11:55 PM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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2. According to the USDA Food Intake Patterns, most adults should limit protein foods intake to 5-7 oz./day.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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Fat in the Diet
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/28/2015 11:58 PM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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3. Pork loin is an example of a lean cut of meat from which the fat can be trimmed.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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Fat in the Diet
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:00 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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4. Some ground turkey and chicken products in which the skin is ground in are much higher in solid fats than lean beef.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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Fat in the Diet
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:01 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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5. Phospholipids make up most of the lipid present both in the body and in food.
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ANSWER:
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False
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POINTS:
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1
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REFERENCES:
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A Close Look at Lipids
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:03 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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6. A majority of fat digestion takes place in the stomach.
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ANSWER:
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False
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POINTS:
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1
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REFERENCES:
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Lipids in the Body
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.3 – Explain the processes of digestion, absorption, and transportation of lipids in the body.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:05 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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7. High blood LDL concentrations warn of an increased risk of heart attack.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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Dietary Fat, Cholesterol, and Health
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:07 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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8. The best food source of omega-6 fatty acids is fish and seafood.
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ANSWER:
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False
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POINTS:
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1
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REFERENCES:
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Essential Polyunsaturated
Fatty Acids
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:09 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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9. Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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The Effects of Processing on Unsaturated Fats
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:10 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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Controversy 5 True/False Items
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10. The Seven Countries Study found that that total fat intake alone could not account for differences in risks of CVD.
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ANSWER:
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True
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POINTS:
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1
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REFERENCES:
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Is Butter Really Back? The Lipid Guidelines Debate
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QUESTION TYPE:
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True / False
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HAS VARIABLES:
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False
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PREFACE NAME:
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Controversy T/F
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.105 – State the health implications of blood lipoproteins and dietary fats.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:12 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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Comprehension-Level Multiple-Choice Items
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11. The term for the “family” of organic compounds that is soluble in organic solvents but not in water is:
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a.
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triglycerides.
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b.
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lipids.
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c.
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fats.
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d.
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oils.
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e.
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bile acids.
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ANSWER:
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b
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
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QUESTION TYPE:
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Multiple Choice
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HAS VARIABLES:
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False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:18 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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12. About 95% of the lipids in foods and in the human body are:
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a.
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triglycerides.
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b.
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phospholipids.
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c.
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sterols.
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d.
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cholesterol.
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e.
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saturated fats.
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ANSWER:
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a
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
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QUESTION TYPE:
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Multiple Choice
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HAS VARIABLES:
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False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:26 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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13. Cholesterol is the best known of the:
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a.
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phospholipids.
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b.
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lipoproteins.
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c.
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sterols.
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d.
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triglycerides.
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e.
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saturated fats.
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ANSWER:
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c
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
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QUESTION TYPE:
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Multiple Choice
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HAS VARIABLES:
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False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:30 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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14. All of the following are found mainly in foods that contain fat except:
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a.
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vitamin A.
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b.
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vitamin E.
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c.
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vitamin D.
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d.
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vitamin K.
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e.
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vitamin C.
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ANSWER:
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e
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
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QUESTION TYPE:
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Multiple Choice
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HAS VARIABLES:
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False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:42 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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15. Which of the following is not a function of fat in the human body?
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a.
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protects the body from temperature extremes
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b.
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cushions the internal organs from physical shock
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c.
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carries the water-soluble nutrients
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d.
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provides the major material from which cell membranes are made
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e.
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provides a source of energy
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ANSWER:
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c
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
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QUESTION TYPE:
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Multiple Choice
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HAS VARIABLES:
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False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:46 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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16. Fatty acids may differ from one another:
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a.
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in chain length and in number of nitrogen atoms.
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b.
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in degree of saturation and in number of calories.
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c.
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in number of calories and in whether or not they contain carbon.
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d.
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in chain length and in degree of saturation.
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e.
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in whether or not they contain carbon and in degree of saturation.
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ANSWER:
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d
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POINTS:
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1
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REFERENCES:
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A Close Look at Lipids
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QUESTION TYPE:
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Multiple Choice
|
|
HAS VARIABLES:
|
False
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PREFACE NAME:
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Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:48 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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17. Triglycerides consist of:
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a.
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three fatty acids bonded to each other.
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b.
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trans fatty acids.
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c.
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three glycerol molecules.
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d.
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branched chains of carbon atoms.
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e.
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three fatty acids attached to glycerol.
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ANSWER:
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e
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POINTS:
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1
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REFERENCES:
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A Close Look at Lipids
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QUESTION TYPE:
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Multiple Choice
|
|
HAS VARIABLES:
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False
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PREFACE NAME:
|
Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
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KEYWORDS:
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Bloom’s: Understand
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DATE CREATED:
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12/29/2015 12:52 AM
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DATE MODIFIED:
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1/4/2016 6:40 AM
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18. Which statement about fatty foods is true?
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a.
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Fatty foods are low in energy density.
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b.
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Fat in foods contributes to satiety.
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c.
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People prefer the taste of foods low in fat over those high in fat.
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d.
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Fat gives foods a tough texture.
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e.
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Fat impairs the absorption of some phytochemicals.
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ANSWER:
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b
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POINTS:
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1
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REFERENCES:
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Introducing the Lipids
|
|
QUESTION TYPE:
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Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 12:55 AM
|
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DATE MODIFIED:
|
1/4/2016 6:40 AM
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19. If the fat in a container is solid at room temperature, what type of fat is it?
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a.
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polyunsaturated fat
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b.
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monounsaturated fat
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c.
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saturated fat
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d.
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short-chain fatty acids
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e.
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trans fat
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ANSWER:
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c
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POINTS:
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1
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REFERENCES:
|
A Close Look at Lipids
|
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QUESTION TYPE:
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Multiple Choice
|
|
HAS VARIABLES:
|
False
|
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PREFACE NAME:
|
Comprehension-Level MC
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LEARNING OBJECTIVES:
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NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
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KEYWORDS:
|
Bloom’s: Understand
|
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DATE CREATED:
|
12/29/2015 12:58 AM
|
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DATE MODIFIED:
|
1/4/2016 6:40 AM
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20. Which statement concerning lecithin is FALSE?
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a.
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It plays a key role in the structure of cell membranes.
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b.
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It is an emulsifier.
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c.
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It has the ability to lower blood cholesterol.
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d.
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It has no special ability to promote health.
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e.
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It is a phospholipid.
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ANSWER:
|
c
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POINTS:
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1
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REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
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Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
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KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:00 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
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|
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21. The role of bile in fat digestion is to:
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a.
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digest fats in the stomach.
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b.
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emulsify fats in the small intestine.
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c.
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transport fats through the circulatory system.
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d.
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split fats into smaller components.
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|
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e.
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hydrogenate the double bonds of fatty acids.
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ANSWER:
|
b
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POINTS:
|
1
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REFERENCES:
|
Lipids in the Body
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.3 – Explain the processes of digestion, absorption, and transportation of lipids in the body.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:02 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
22. Which of the following is a DRI recommendation concerning intakes of fats?
|
|
a.
|
Limit intakes of linoleic acid to <5% of calories.
|
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b.
|
Keep saturated fat intake low: less than 20% of calories.
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|
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c.
|
Consume at least 100 mg of cholesterol per day.
|
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|
d.
|
Consume up to 35% of calories as fat.
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|
|
e.
|
Emphasize animal over plant sources of fats.
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ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:05 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
23. The main dietary factor associated with elevated blood cholesterol is:
|
|
a.
|
high cholesterol intake.
|
|
|
b.
|
high total fat intake.
|
|
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c.
|
high saturated and trans fat intakes.
|
|
|
d.
|
high polyunsaturated fat intake.
|
|
|
e.
|
high essential fatty acid intake.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:08 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
24. Which of the following is characteristic of a diet to reduce heart disease risk?
|
|
a.
|
high in saturated fats
|
|
|
b.
|
low in vegetables and fruits
|
|
|
c.
|
low in trans fats
|
|
|
d.
|
low in whole grains and legumes
|
|
|
e.
|
low in essential fatty acids
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:12 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
25. Which of the following is NOT a desirable blood lipid value?
|
|
a.
|
low total cholesterol
|
|
|
b.
|
high LDL
|
|
|
c.
|
high HDL
|
|
|
d.
|
low blood triglycerides
|
|
|
e.
|
fewer lipoproteins that are larger, lighter, and rich in cholesterol
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:14 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
26. The essential fatty acids:
|
|
a.
|
are all obtained primarily from fish oils.
|
|
|
b.
|
can be made from other substances in the body.
|
|
|
c.
|
are monounsaturated fatty acids.
|
|
|
d.
|
are deficient in the U.S. food supply.
|
|
|
e.
|
must be supplied by the diet.
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:17 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
27. A deficiency of fatty acids can cause:
|
|
a.
|
extreme weight loss in adults.
|
|
|
b.
|
low blood pressure.
|
|
|
c.
|
diabetes.
|
|
|
d.
|
vision impairment in infants.
|
|
|
e.
|
atherosclerotic plaque buildup.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:28 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
28. EPA and DHA are:
|
|
a.
|
not important in nutrition.
|
|
|
b.
|
abundantly made by the body.
|
|
|
c.
|
found in the oils of fish.
|
|
|
d.
|
omega-6 fatty acids.
|
|
|
e.
|
made from linoleic acid.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:31 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
29. Health authorities recommend that adults consume _____ ounces of seafood per week.
|
|
a.
|
8-12
|
|
|
b.
|
3-6
|
|
|
c.
|
14-21
|
|
|
d.
|
5-7
|
|
|
e.
|
2.5
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 6:06 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
30. The best way to increase consumption of omega-3 fatty acids is to:
|
|
a.
|
increase intake of seed oils.
|
|
|
b.
|
choose fish as a protein food often.
|
|
|
c.
|
limit intake of polyunsaturated fats.
|
|
|
d.
|
take fish oil supplements.
|
|
|
e.
|
increase intake of vegetable oils.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:44 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
31. To protect yourself from consuming too much _____, you would limit your consumption of swordfish, king mackerel, and shark.
|
|
a.
|
lead
|
|
|
b.
|
arsenic
|
|
|
c.
|
iodine
|
|
|
d.
|
mercury
|
|
|
e.
|
iron
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:46 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
32. Cooking oils should be stored in tightly covered containers in order to:
|
|
a.
|
increase their smoking point.
|
|
|
b.
|
retard the conversion of their fatty acids to the trans shape.
|
|
|
c.
|
prevent them from losing fat-soluble vitamins.
|
|
|
d.
|
retard the oxidation process.
|
|
|
e.
|
protect them from attack by hydrogen damage.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:48 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
33. Vegetable oils comprise most of the added fat in the diet because:
|
|
a.
|
they are appropriate for vegetarians as well as omnivores.
|
|
|
b.
|
consumers prefer their taste.
|
|
|
c.
|
consumers tend to choose butter over margarine.
|
|
|
d.
|
they have a reputation as a “comfort” or “luxury” food.
|
|
|
e.
|
food manufacturers add them to processed foods.
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:51 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
34. Which statement about spreadable margarines made from polyunsaturated oils is true?
|
|
a.
|
If the label reads “0 g trans fat,” this guarantees the product is completely trans fat free.
|
|
|
b.
|
The oil remains a liquid at lower temperatures after the hydrogen is added.
|
|
|
c.
|
The margarine becomes less saturated than the original oil.
|
|
|
d.
|
Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.
|
|
|
e.
|
The oil is treated with preservative additives such as BHA and BHT during processing.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:55 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
35. BHA and BHT are examples of:
|
|
a.
|
hydrogenated fats.
|
|
|
b.
|
unsaturated fatty acids.
|
|
|
c.
|
antioxidants.
|
|
|
d.
|
snack foods.
|
|
|
e.
|
emulsifiers.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 1:58 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
36. Which statement about trans fatty acids is true?
|
|
a.
|
They are made by the body.
|
|
|
b.
|
Their amounts are never listed on food labels.
|
|
|
c.
|
They arise when polyunsaturated oils are hydrogenated.
|
|
|
d.
|
They occur naturally in foods to a large extent.
|
|
|
e.
|
They have a beneficial effect on cholesterol transport throughout the body.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:00 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
37. Foods with hidden or invisible fat include:
|
|
a.
|
butter.
|
|
|
b.
|
baked potatoes.
|
|
|
c.
|
bananas.
|
|
|
d.
|
biscuits.
|
|
|
e.
|
coffee.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Fat in the Diet
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:03 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
38. Which statement is true?
|
|
a.
|
All meats are higher in protein than in fat.
|
|
|
b.
|
All dairy products are saturated fat sources.
|
|
|
c.
|
Grain products are solid fat free.
|
|
|
d.
|
Cream and butter are a source of solid fats.
|
|
|
e.
|
Skim milk contains some solid fat.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Fat in the Diet
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Comprehension-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:05 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
Application-Level Multiple-Choice Items
|
|
39. You are deciding how much fat to include in your dinner casserole recipe. What should you take into consideration?
|
|
a.
|
Foods containing fat are much bulkier and heavier than low-fat foods.
|
|
|
b.
|
Fat in foods will create a strong odor that may reduce your appetite.
|
|
|
c.
|
When fat is eaten with phytochemicals it will block their absorption.
|
|
|
d.
|
Fat in your meal will contribute to satiety, the feeling of fullness after a meal.
|
|
|
e.
|
Fat should be emphasized because the fat-storing capacity of the body is virtually limitless.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Introducing the Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:14 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
40. Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat?
|
|
a.
|
44%
|
|
|
b.
|
50%
|
|
|
c.
|
67%
|
|
|
d.
|
72%
|
|
|
e.
|
11%
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Introducing the Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:17 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
41. A long-distance hiker is trying to choose the most energy-dense 250-calorie snack for her hike. Which should she take?
|
|
a.
|
granola bar, cherry tomatoes, dried apricots
|
|
|
b.
|
baby carrots, yogurt, apple, wheat crackers
|
|
|
c.
|
juice box, pretzels, banana, 2 oz. string cheese
|
|
|
d.
|
bagel, fresh grapes, sports drink
|
|
|
e.
|
2 oz. string cheese, roasted nuts, avocado
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Introducing the Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:19 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
42. The major storage form of fats in our body is:
|
|
a.
|
triglycerides, which are made up of fatty acids and glycerol.
|
|
|
b.
|
fatty acids, which are made up of trans fats and bile.
|
|
|
c.
|
cholesterol, which is stored in the blood.
|
|
|
d.
|
lecithin, which is stored in the liver.
|
|
|
e.
|
lipoproteins, which carry fatty acids in the blood.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Introducing the Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:21 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
43. What does the term point of unsaturation mean?
|
|
a.
|
the area on a fatty acid chain where the carbon bond is holding a hydrogen
|
|
|
b.
|
the area on a fatty acid chain where a nitrogen is attached
|
|
|
c.
|
the area on a fatty acid chain where a hydrogen is missing from the bond
|
|
|
d.
|
the area on a fatty acid chain where there is a zig-zag formation
|
|
|
e.
|
the area on a fatty acid chain where carbon forms a double bond with oxygen
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:24 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
44. How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?
|
|
a.
|
All plant oils are unsaturated because they are liquid at room temperature.
|
|
|
b.
|
Solid fats that melt at a high temperature are unsaturated.
|
|
|
c.
|
Oils that remain liquid at room temperature are primarily unsaturated.
|
|
|
d.
|
Beef fat is considered unsaturated because cattle eat only plant foods.
|
|
|
e.
|
All fat that is solid at low temperatures is unsaturated.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:27 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
45. To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____.
|
|
a.
|
canola oil; butter
|
|
|
b.
|
safflower oil; olive oil
|
|
|
c.
|
stick margarine; canola oil
|
|
|
d.
|
butter; olive oil
|
|
|
e.
|
coconut oil; canola oil
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:29 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
46. Which of the following fats is the most saturated?
|
|
a.
|
safflower oil
|
|
|
b.
|
peanut oil
|
|
|
c.
|
olive oil
|
|
|
d.
|
coconut oil
|
|
|
e.
|
canola oil
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:33 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
47. Which statements concerning cholesterol is FALSE?
|
|
a.
|
It is a part of every cell.
|
|
|
b.
|
It is an essential nutrient.
|
|
|
c.
|
It is a component of bile.
|
|
|
d.
|
It can be made by the body.
|
|
|
e.
|
It forms the major part of the plaques that narrow the arteries in atherosclerosis.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:36 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
48. Which statement best describes individuals who have had their gallbladder removed?
|
|
a.
|
The liver stops producing bile.
|
|
|
b.
|
They cannot digest food.
|
|
|
c.
|
Bile is released directly into the small intestine.
|
|
|
d.
|
Bile is not delivered into the small intestine.
|
|
|
e.
|
They must eat a fat-free diet.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Lipids in the Body
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.3 – Explain the processes of digestion, absorption, and transportation of lipids in the body.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:38 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
49. As fatty acids are absorbed through the intestinal lining for transport throughout the body, which action takes place?
|
|
a.
|
Small triglycerides pass directly through the blood to individual body cells.
|
|
|
b.
|
Large-chain fatty acids are formed into lipoproteins for transport in the blood.
|
|
|
c.
|
Fatty acids are transported through the blood as a separate top layer.
|
|
|
d.
|
Only a small percentage of fats are absorbed through the intestinal lining.
|
|
|
e.
|
Triglycerides are stored in VLDL for transport in the blood.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Lipids in the Body
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.3 – Explain the processes of digestion, absorption, and transportation of lipids in the body.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:41 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
50. Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves:
|
|
a.
|
retrieving fatty acids that have been stored in the liver.
|
|
|
b.
|
transporting cholesterol to the muscles to be broken down for energy.
|
|
|
c.
|
dismantling stored fat in fat cells and releasing components into blood.
|
|
|
d.
|
converting glucose into fat as a more efficient method of producing energy.
|
|
|
e.
|
using fatty acids that are available in the cell’s lipid layer.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Storing and Using the Body’s Fat
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.4 – Discuss how fats are stored and used by the body.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:46 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
51. Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within recommendations for heart health?
|
|
a.
|
Yes, because the energy from saturated fat is within the recommended percentage range.
|
|
|
b.
|
No, because the energy from saturated fat is higher than the recommended percentage.
|
|
|
c.
|
Yes, because trans fat intake is within the recommended range.
|
|
|
d.
|
No, because the energy from trans fat is lower than the recommended percentage.
|
|
|
e.
|
Yes, because the percentage of energy from total fat is within the recommended range.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:50 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
52. How do the lipoproteins LDL and HDL influence heart disease risk?
|
|
a.
|
LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
|
|
|
b.
|
HDL are affected by the amount of cholesterol we eat in our diet.
|
|
|
c.
|
LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
|
|
|
d.
|
HDL play an important role in scavenging cholesterol from the tissues for disposal.
|
|
|
e.
|
HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:54 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
53. A 26-year-old male works in a high-stress sales position. He has a family history of premature heart disease and he is physically inactive. How many risk factors for CVD does he have?
|
|
a.
|
one
|
|
|
b.
|
two
|
|
|
c.
|
three
|
|
|
d.
|
four
|
|
|
e.
|
five
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:56 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
54. It is not recommended that healthy people strictly limit their dietary cholesterol because:
|
|
a.
|
cholesterol is so widespread in all foods that this would result in a monotonous diet.
|
|
|
b.
|
cholesterol-containing foods tend to lower blood LDL levels in most people.
|
|
|
c.
|
cholesterol is an essential nutrient, though required in only small amounts.
|
|
|
d.
|
blood cholesterol levels, though greatly affected by dietary cholesterol, are not really important.
|
|
|
e.
|
cholesterol-containing foods have a minimal effect on blood cholesterol in most people.
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 2:59 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
55. Ocean fish has been suggested to provide health benefits if eaten on a regular basis. What would be your recommendation for whether or not to eat fish?
|
|
a.
|
Fatty fish has been shown in studies to be beneficial in reducing blood clotting.
|
|
|
b.
|
DHA in fish is harmful to eye development in the fetus if eaten during pregnancy.
|
|
|
c.
|
Eating fried fish will provide the greatest benefit from the omega-3 fats it contains.
|
|
|
d.
|
People with existing heart disease should never eat fish because of the danger of mercury contamination.
|
|
|
e.
|
Eating farm-raised fish would be a better option because it does not contain mercury.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:38 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
56. Research on the benefits of fatty acids and their components has shown that:
|
|
a.
|
within the brain, DHA may enhance inflammation associated with aging.
|
|
|
b.
|
omega-3 fatty acids have shown a definite benefit in preventing all forms of cancer.
|
|
|
c.
|
supplements of fish oil have improved depression.
|
|
|
d.
|
seafood-consuming populations have a lower rate of death from heart disease.
|
|
|
e.
|
every study reports lower cardiovascular risks with higher EPA and DHA intakes.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
KEYWORDS:
|
NUCC.SIZR.17.5.6
|
|
NOTES:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:40 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
57. A woman who is pregnant is concerned about eating fish because of its potential contamination with mercury. What would you tell her?
|
|
a.
|
She can select fish species that provide EPA and DHA but are low in mercury such as salmon.
|
|
|
b.
|
She can substitute foods with high omega-6 fatty acid content because it can be converted to omega-3 fatty acids.
|
|
|
c.
|
She needs to increase her intake of omega-6 fatty acids to provide protection from heart disease.
|
|
|
d.
|
Margarines and vegetable oils are excellent sources of omega-3 fatty acids and can be used instead of fish.
|
|
|
e.
|
She can eat any farm-raised fish and be guaranteed to receive the omega-3 benefit without the mercury risk.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:42 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
58. When you are selecting the type of fish to eat, which of the following should you consider?
|
|
a.
|
Farm-raised fish are protected from contaminants so they are much safer to eat.
|
|
|
b.
|
Grilled, baked, or broiled fish will provide the most heart-healthy benefit.
|
|
|
c.
|
Consumption of any amount of fish that might contain mercury should be avoided.
|
|
|
d.
|
Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.
|
|
|
e.
|
Frying fish will make its essential fatty acids more bioavailable.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:44 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
59. Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
|
|
a.
|
BHA or BHT
|
|
|
b.
|
liquid corn oil
|
|
|
c.
|
chicken fat
|
|
|
d.
|
peanut oil
|
|
|
e.
|
hydrogenated vegetable oil
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:46 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
60. Current recommendations for heart health are to reduce intake of trans fats in the diet. How would this be best accomplished?
|
|
a.
|
Select foods containing manufactured rather than naturally occurring trans fats.
|
|
|
b.
|
Read labels to select foods that say “trans-fat free” because all are healthier food selections.
|
|
|
c.
|
Choose foods with <10% of the DV for saturated fat per serving and no hydrogenated oils in the ingredients list.
|
|
|
d.
|
Use fat replacers such as olestra, which provide the same nutrient content as regular fats without being saturated.
|
|
|
e.
|
Avoid all processed foods such as bakery items, packaged cookies, and store-bought bread.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:48 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
61. All of the following provide about 5 grams of fat each except:
|
|
a.
|
1 cup sour cream.
|
|
|
b.
|
1 teaspoon oil.
|
|
|
c.
|
1 tablespoon salad dressing.
|
|
|
d.
|
1 1/2 teaspoons margarine.
|
|
|
e.
|
1 cup of reduced-fat (2% fat by weight) milk.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Fat in the Diet
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:50 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
62. A person eating at a restaurant orders a trimmed grilled pork cutlet, tossed green salad with 2 tablespoons of Italian dressing, sweet potatoes with sugar glaze, cheese biscuits, and chocolate mousse for dessert. What comments would you make about the fat contribution of his meal?
|
|
a.
|
The meal does not have much visible fat content so it is low in fat.
|
|
|
b.
|
The calorie content of this meal is high because of the high-fat items chosen.
|
|
|
c.
|
Trimming the pork cutlet has removed the fat from the meat.
|
|
|
d.
|
This meal provides very large amounts of essential fatty acids.
|
|
|
e.
|
This meal would be healthier without the pork because vegetarian diets are always lower in fat.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Fat in the Diet
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:52 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
63. You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of the following would you recommend as a coffee whitener?
|
|
a.
|
cream
|
|
|
b.
|
whipped cream
|
|
|
c.
|
skim milk
|
|
|
d.
|
half and half
|
|
|
e.
|
powdered cream
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Fat in the Diet; Defensive Dining
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.8 – Discuss the sources of fats among the food groups.
NUCC.SIZR.17.5.9 – Identify the ways to reduce solid fats in an average diet.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:54 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
64. A good way for Jason to lower his LDL would be to:
|
|
a.
|
top his usual ice cream dessert with nuts.
|
|
|
b.
|
use vegetable shortening in the place of lard.
|
|
|
c.
|
take peanut oil as a supplement to his current diet.
|
|
|
d.
|
eat more grain-based than milk-based sweets.
|
|
|
e.
|
use olive oil in the place of butter.
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health, Defensive Dining
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
NUCC.SIZR.17.5.9 – Identify the ways to reduce solid fats in an average diet.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 3:57 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
65. An effective way to modify a casserole recipe in order to make it more heart healthy is to:
|
|
a.
|
use a biscuit dough instead of a bread crumb topping.
|
|
|
b.
|
replace half of the meat with kidney beans.
|
|
|
c.
|
omit the olive oil.
|
|
|
d.
|
substitute cream of celery soup for the cream of mushroom.
|
|
|
e.
|
use olive oil instead of canola oil.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Defensive Dining
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.9 – Identify the ways to reduce solid fats in an average diet.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:10 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
66. If the statement “light” appears on the front of an olive oil bottle, this indicates that:
|
|
a.
|
the oil is lower in calories than virgin olive oil.
|
|
|
b.
|
the oil is an organic food.
|
|
|
c.
|
the oil has likely been extracted chemically rather than mechanically.
|
|
|
d.
|
the oil contains no pesticides.
|
|
|
e.
|
the oil is lower in monounsaturated fats than virgin olive oil.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Defensive Dining
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.9 – Identify the ways to reduce solid fats in an average diet.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:12 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
67. Overall, the traditional diets of the people who lived on the Greek island of Crete were:
|
|
a.
|
very high in cholesterol.
|
|
|
b.
|
low in total fat.
|
|
|
c.
|
high in lard and butter.
|
|
|
d.
|
low in plant oils but high in grain products.
|
|
|
e.
|
low in saturated fat.
|
|
ANSWER:
|
e
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Is Butter Really Back? The Lipid Guidelines Debate
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
ACCREDITING STANDARDS:
|
NUCC.SIZR.17.5.10 – Discuss both sides of the scientific debate about current lipid guidelines.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:14 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
68. Susanne wants to change her diet to a more heart-healthy pattern. She should:
|
|
a.
|
eat her bean burrito with avocado instead of sour cream.
|
|
|
b.
|
add a snack of almonds to her usual diet.
|
|
|
c.
|
include olive oil in her meatloaf recipe.
|
|
|
d.
|
eat cheese snack crackers instead of chips.
|
|
|
e.
|
use butter instead of vegetable oil.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Defensive Dining
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.9 – Identify the ways to reduce solid fats in an average diet.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:16 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
69. All of the following foods are major contributors of healthful fatty acids except:
|
|
a.
|
olives, which are high in monounsaturated fats.
|
|
|
b.
|
nondairy creamer, which is high in trans fats.
|
|
|
c.
|
mayonnaise, which is high in omega-6 fatty acids.
|
|
|
d.
|
flaxseed, which is high in omega-3 fatty acids.
|
|
|
e.
|
avocados, which are high in unsaturated fats.
|
|
ANSWER:
|
b
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health; Essential Polyunsaturated Fatty Acids
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:19 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
70. The benefits of the Mediterranean diet are a result of:
|
|
a.
|
the elimination of most fat from the diet.
|
|
|
b.
|
the use of olive oil as the only fat source in the diet.
|
|
|
c.
|
a combination of vegetables, fruits, legumes, whole grains, and seafood.
|
|
|
d.
|
the addition of larger portions of chicken and fish.
|
|
|
e.
|
a combination of increasing fat intake and reducing carbohydrate and protein intakes.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Application-Level MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:22 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
Controversy Multiple-Choice Items
|
|
71. Which problem is NOT associated with the oversimplified dietary advice to “reduce total fat”?
|
|
a.
|
People equate “fat free” with “eat all you want.”
|
|
|
b.
|
Low-fat foods are not necessarily low-calorie foods.
|
|
|
c.
|
Low-fat foods are not always nutrient-dense choices.
|
|
|
d.
|
Nutrient deficiencies are likely to result.
|
|
|
e.
|
Fat calories may simply be replaced with empty carbohydrate calories.
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Is Butter Really Back? The Lipid Guidelines Debate
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Controversy MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.10 – Discuss both sides of the scientific debate about current lipid guidelines.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:27 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
72. The current advice on following a diet to prevent heart disease is to:
|
|
a.
|
reduce the total fat content to 20% so as to result in a reduction of total calorie intake.
|
|
|
b.
|
switch to butter on your foods because margarine is higher in trans fats.
|
|
|
c.
|
substitute polyunsaturated fats for solid fats.
|
|
|
d.
|
use the Mediterranean diet recommendations because it is a low-fat diet.
|
|
|
e.
|
limit total fat intake because total fat alone accounts for CVD risk.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Is Butter Really Back? The Lipid Guidelines Debate
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Controversy MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.10 – Discuss both sides of the scientific debate about current lipid guidelines.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:29 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
73. Key heart-healthy foods in the Mediterranean diet include all of the following except:
|
|
a.
|
nuts.
|
|
|
b.
|
fish.
|
|
|
c.
|
red meat.
|
|
|
d.
|
olive oil.
|
|
|
e.
|
legumes.
|
|
ANSWER:
|
c
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Controversy MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:31 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
74. Intake of which substance is associated with atrial fibrillation, a dangerous form of irregular heartbeat?
|
|
a.
|
omega-3 acid
|
|
|
b.
|
monounsaturated fat
|
|
|
c.
|
polyunsaturated fat
|
|
|
d.
|
palmitic acid
|
|
|
e.
|
stearic acid
|
|
ANSWER:
|
d
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Is Butter Really Back? The Lipid Guidelines Debate
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Controversy MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.10 – Discuss both sides of the scientific debate about current lipid guidelines.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:33 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
75. Replacing saturated fats with carbohydrates:
|
|
a.
|
reduces total and LDL cholesterol but significantly increases blood triglycerides and reduces HDL cholesterol.
|
|
|
b.
|
raises LDL and HDL cholesterol, and in addition, significantly increases blood triglycerides.
|
|
|
c.
|
reduces LDL and HDL cholesterol and significantly decreases blood triglycerides.
|
|
|
d.
|
raises total and LDL cholesterol but significantly decreases blood triglycerides and reduces HDL cholesterol.
|
|
|
e.
|
raises LDL cholesterol, decreases blood triglycerides, and significantly reduces HDL cholesterol.
|
|
ANSWER:
|
a
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Is Butter Really Back? The Lipid Guidelines Debate
|
|
QUESTION TYPE:
|
Multiple Choice
|
|
HAS VARIABLES:
|
False
|
|
PREFACE NAME:
|
Controversy MC
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.10 – Discuss both sides of the scientific debate about current lipid guidelines.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:35 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
76. Describe the functions of fats in the body.
|
ANSWER:
|
Fat provides the majority of the energy needed to perform much of the body’s muscular work. Fat is also the body’s chief storage form for the energy from food eaten in excess of need. The storage of fat is a valuable survival mechanism for people who live a feast-or-famine existence: stored during times of plenty, fat enables them to remain alive during times of famine. Most body cells can store only limited fat, but some cells are specialized for fat storage. These fat cells seem able to expand almost indefinitely—the more fat they store, the larger they grow. Adipose (fat) tissue secretes hormones that help to regulate appetite and influence other body functions in ways critical to health. Additionally, fats protect the internal organs from shock, cushioning them with fat pads inside the body cavity. Fats insulate against temperature extremes by forming a fat layer under the skin and form the major material of cell membranes. Lipids are converted to other compounds, such as hormones, bile, and vitamin D, as needed.
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Introducing the Lipids
|
|
QUESTION TYPE:
|
Essay
|
|
HAS VARIABLES:
|
False
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.1 – Explain the usefulness of lipids in the body and in food.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:37 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
77. Define the term emulsification and describe how the process of emulsification is used by food processors.
|
ANSWER:
|
Food manufacturers blend fat with watery ingredients by way of emulsification. For example, salad dressings separate to form two layers—vinegar (water) on the bottom, oil on top. Other dressings, such as mayonnaise, are also made from vinegar and oil, but they never separate. The difference lies in a special ingredient of mayonnaise, the emulsifier lecithin in egg yolks. Lecithin, a phospholipid, blends the vinegar with the oil to form the stable, spreadable mayonnaise.
|
|
POINTS:
|
1
|
|
REFERENCES:
|
A Close Look at Lipids
|
|
QUESTION TYPE:
|
Essay
|
|
HAS VARIABLES:
|
False
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.2 – Compare the physical and chemical properties and the functions of the three categories of lipids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:38 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
78. Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.
|
ANSWER:
|
Low-density lipoproteins (LDL) are lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; they contain a large proportion of cholesterol. High-density lipoproteins (HDL) pick up cholesterol from body cells and carry it away to the liver for disposal. Both LDL and HDL carry cholesterol, but high blood LDL concentrations warn of an increased risk of heart attack, whereas low HDL concentrations are associated with a greater risk. Thus, some people refer to LDL as “bad” cholesterol and HDL as “good” cholesterol—yet they carry the same kind of cholesterol. The key difference to health between LDL and HDL lies in the proportions of lipids they contain and the tasks they perform, not in the type of cholesterol they carry. When LDL cholesterol is too high, it contributes to lipid buildup in tissues, particularly in the linings of the arteries, that can trigger inflammation and lead to heart disease; HDL cholesterol opposes these effects, and when HDL in the blood drops below the recommended level, heart disease risks rise in response.
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Dietary Fat, Cholesterol, and Health
|
|
QUESTION TYPE:
|
Essay
|
|
HAS VARIABLES:
|
False
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.5 – State the health implications of blood lipoproteins and dietary fats.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:41 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
79. Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.
|
ANSWER:
|
Fish, not fish oil supplements, is the preferred source of omega-3 fatty acids for most healthy people. Evidence is mixed for people with heart disease—several studies show improvements in blood lipids and prevention of further heart disease, whereas others reveal no benefits or even increased metabolic risks from supplements. For people with specific forms of heart disease, however, the American Medical Association recommends 1,000 milligrams (1 gram) or more a day of EPA and DHA. Supplements can help such people to meet this goal, but in large doses they may bring risks, such as increased bleeding, delayed wound healing, and immune suppression. The benefits and risks from EPA and DHA illustrate an important concept in nutrition: too much of a nutrient is often as harmful as too little.
|
|
POINTS:
|
1
|
|
REFERENCES:
|
Essential Polyunsaturated
Fatty Acids
|
|
QUESTION TYPE:
|
Essay
|
|
HAS VARIABLES:
|
False
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.6 – Summarize the functions of essential fatty acids.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:42 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
|
80. What are trans fatty acids and what is their role in the promotion of heart disease?
|
ANSWER:
|
Trans-fatty acids form during hydrogenation. When polyunsaturated oils are hardened by hydrogenation, some of the unsaturated fatty acids end up changing their shapes instead of becoming saturated. This change in chemical structure creates trans unsaturated fatty acids that are similar in shape to saturated fatty acids. The change in shape changes their effects in the body. Consuming manufactured trans fat poses a risk to the heart and arteries by raising blood LDL cholesterol, worsening atherosclerosis, causing heart cell toxicity, and increasing tissue inflammation. In addition, when hydrogenation changes essential fatty acids into their saturated or trans counterparts, the consumer loses the health benefits of the original raw oil. The risk to health from trans fat is similar to or slightly greater than that from saturated fat, so guidelines suggest that people avoid trans fats as much as possible. A small amount of naturally occurring trans fat also comes from animal sources, such as milk and lean beef, but these trans fats have little effect on blood lipids and are under study for potential health benefits.
|
|
POINTS:
|
1
|
|
REFERENCES:
|
The Effects of Processing
on Unsaturated Fats
|
|
QUESTION TYPE:
|
Essay
|
|
HAS VARIABLES:
|
False
|
|
LEARNING OBJECTIVES:
|
NUCC.SIZR.17.5.7 – Outline the process of hydrogenation and its effects on health.
|
|
KEYWORDS:
|
Bloom’s: Understand
|
|
DATE CREATED:
|
12/29/2015 4:44 AM
|
|
DATE MODIFIED:
|
1/4/2016 6:40 AM
|
|
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