Understanding Nutrition International Edition 13th Edition By Eleanor Noss Whitney – Test Bank

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

64

Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols

Multiple Choice

1. 2. 3. 4. 5. 6. 7. In which form are most dietary lipids found?

a. Sterols

b. Glycerols

c. Triglycerides

d. Monoglycerides

Lipids that are solid at room temperature are

known as

a. oils.

b. fats.

c. omegas.

d. glycerols.

Lipids that are liquid at room temperature are

known as

a. oils.

b. fats.

c. omegas.

d. glycerols.

What is the chemical composition of fats?

a. Hexose polymers

b. Glycogen granules

c. Fatty acids and glycerol

d. Combinations of long-chain fatty acids

A compound composed of carbon, hydrogen, and

oxygen with 3 fatty acids attached to a molecule

of glycerol would be known as a

a. diglyceride.

b. triglyceride.

c. phospholipid.

d. monoglyceride.

What compound is composed of 3 fatty acids and

glycerol?

a. Steroid

b. Lecithin

c. Triglyceride

d. Monoglyceride

How many double bonds are present in stearic

acid?

a. 0

b. 1

c. 2

d. 3

8. Which of the following is a property of dietary

lipids?

a. Omega-3 fatty acids are always unsaturated

b. Lipids that are solid at room temperature are

classified as oils

c. The fatty acids in triglycerides may be of

chain length 2 to 25 carbons

d. The most common fatty acid chain length in

triglycerides is 10 carbons

9. What is the simplest 18-carbon fatty acid?

a. Stearic acid

b. Linoleic acid

c. Palmitic acid

d. Linolenic acid

10. Which of the following represents a chief source

of short-chain and medium-chain fatty acids?

a. Fish

b. Eggs

c. Dairy

d. Soybeans

11. How many hydrogen atoms are attached to each

carbon adjacent to a double bond?

a. 1

b. 2

c. 4

d. 6

12. Like _____, lipids are made of _____ atoms.

a. b. c. d. vitamins; C, N, and O

carbohydrates; C, H, and O

protein; C, H, O, and N

water; C, H, and O

13. Lipids differ in their degree of saturation or

unsaturation due to their number of

a. amino acids.

b. double bonds.

c. saccharide units.

d. peptide linkages.

14. Which of the following is a common dietary

saturated fatty acid?

a. Oleic acid

b. Stearic acid

c. Linolenic acid

d. Arachidonic acid

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15. Approximately how many carbons are contained

in a medium-chain fatty acid?

a. 2-4

b. 6-10

c. 12-22

d. 24-26

16. Which of the following is a common source of

medium-chain fatty acids?

a. Fish oils

b. Beef products

c. Vegetable oils

d. Dairy products

17. Which of the following describes a fatty acid that

has one double bond?

a. Saturated

b. Hydrogenated

c. Monounsaturated

d. Polyunsaturated

18. What type of fatty acid is found in high amounts

in olive oil?

a. Saturated

b. Monounsaturated

c. Polyunsaturated

d. Partially hydrogenated

19. Which one of the following compounds is

missing 4 or more hydrogen atoms?

a. Monounsaturated fatty acid

b. Polyunsaturated fatty acid

c. Long-chain saturated fatty acid

d. Short-chain saturated fatty acid

20. Which of the following is a polyunsaturated fatty

acid in foods?

a. Oleic acid

b. Acetic acid

c. Stearic acid

d. Linoleic acid

21. A person wishing to increase consumption of

polyunsaturated fats should choose

a. coconut oil.

b. beef products.

c. vegetable oils.

d. dairy products.

22. An omega-3 fatty acid has its first double bond

on the

a. b. c. d. third carbon from the acid end.

first 3 carbons from the acid end.

third carbon from the methyl end.

first 3 carbons from the methyl end.

23. What is a triacylglycerol?

a. A triglyceride

b. A phospholipid

c. A partially hydrolyzed lipid

d. A lipid found only in cold-water fish

24. The easiest way to increase intake of oleic acid is

to consume more

a. lard oil.

b. corn oil.

c. olive oil.

d. safflower oil.

25. A triglyceride always contains 3

a. carbons.

b. glycerols.

c. fatty acids.

d. double bonds.

26. Which of the following is a feature of

polyunsaturated fats?

a. Low melting point

b. High melting point

c. Solid at room temperature

d. Solid at refrigerator temperature

27. Which of the following is known as a tropical

oil?

a. Coconut oil

b. Flaxseed oil

c. Safflower oil

d. Conjugated linoleic acid

28. Which of the following is a factor that

determines the hardness of a fat at a given

temperature?

a. Origin of the fat

b. Degree of saturation

c. Number of acid groups

d. Number of oxygen atoms

29. Which of the following sources would yield the

softest lipids at room temperature?

a. Lard

b. Beef

c. Pork

d. Safflower

30. A major cause of rancidity of lipids in foods is

exposure to

a. heat and oxygen.

b. fluorescent lighting.

c. freezer temperatures.

d. enrichment additives.

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31. Which of the following structural features of

fatty acids determines their susceptibility to

spoilage by oxygen?

a. Chain length

b. Number of double bonds

c. Position of first saturated bond

d. Size of adjacent fatty acids on the

triglyceride molecule

32. Which of the following is a characteristic of

lipids?

a. A quick way to spoil fats is by exposure to

carbon dioxide

b. Typically, the shorter the carbon chain, the

firmer the fat at 75°

c. Corn and sunflower oils are more prone to

spoilage than palm kernel oil

d. Palm oil and coconut oil are very liquid due

to their longer carbon chains

33. 34. 35. 36. When stored at room temperature in loosely

capped containers, which of the following

dietary lipids would turn rancid in the shortest

time?

a. Lard

b. Peanut oil

c. Soybean oil

d. Coconut oil

Which of the following would be least effective

at preventing oxidation of the polyunsaturated

fatty acids in processed foods?

a. Refrigeration

b. Addition of BHT

c. Partial hydrogenation

d. Addition of phosphorus

Which of the following is NOT a method used

by food processors to stabilize the lipids in food

products?

a. Refrigeration

b. Hydrogenation

c. Tightly sealed packaging

d. Addition of oxidizing chemicals

Characteristics of hydrogenated oils include all

of the following EXCEPT

a. b. they are stored in adipose tissue.

they lower HDL and raise LDL cholesterol

in the body.

c. some of their fatty acids change shape from

cis to trans.

d. products containing them become rancid

sooner, contributing to a shorter shelf life.

37. Which of the following has the highest

percentage of its fat in saturated form?

a. Butter

b. Walnut oil

c. Beef tallow

d. Coconut oil

38. Which of the following has the highest

percentage of its fat in polyunsaturated form?

a. Butter

b. Corn oil

c. Beef tallow

d. Coconut oil

39. Which of the following characteristics is shared

by olive oil and canola oil?

a. Neither is liquid at room temperature

b. Neither contains saturated fatty acids

c. Both contain high levels of polyunsaturated

fatty acids

d. Both contain high levels of monounsaturated

fatty acids

40. Which of the following provides abundant

amounts of omega-3 fatty acids?

a. Palm oil

b. Walnut oil

c. Soybean oil

d. Flaxseed oil

41. The food industry often carries out the process of

hydrogenation on which of the following lipids?

a. Corn oil

b. Olive oil

c. Beef tallow

d. Coconut oil

42. Which of the following is considered a major

source of polyunsaturated fat?

a. Corn oil

b. Palm oil

c. Peanut oil

d. Chicken fat

43. Which of the following lipids contain(s)

saturated fat?

a. Butter only

b. Soybean oil only

c. Cottonseed oil only

d. Butter, cottonseed oil, and soybean oil

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44. All of the following are rich sources of

polyunsaturated fatty acids EXCEPT

a. palm oil.

b. fish oils.

c. soybean oil.

d. safflower oil.

45. In the process of fat hydrogenation, hydrogen

atoms are added to which part of the molecule?

a. Oxygen

b. Carbon

c. Glycerol

d. Other hydrogens

46. What is a conjugated linoleic acid?

a. b. c. A type of cis-fatty acid

A partially hydrogenated omega-6 lipid

A fatty acid with the chemical make-up of

linoleic acid but with a different

configuration

d. A fatty acid resulting from the partial

hydrolysis of dietary phospholipids in the

intestinal tract

47. Oil that is partially hydrogenated sometimes

changes one or more of its double bond

configurations from

a. cis to trans.

b. solid to liquid.

c. covalent to ionic.

d. saturated to unsaturated.

48. Which of the following is descriptive of fatty

acid configuration?

a. A cis-fatty acid has an extended, linear

formation

b. A trans-fatty acid has a folded, U-shape

formation

c. Trans-fatty acids are made only from

polyunsaturated fats

d. Naturally occurring trans-fatty acids are

found in dairy products

49. Which of the following describes a feature of

cis-fatty acids and trans-fatty acids?

a. b. In nature, most double bonds are trans

Hydrogenation converts trans-fatty acids to

cis-fatty acids

c. The conversion of cis-fatty acids to trans–

fatty acids is inhibited by the presence of

antioxidants

d. In the body, trans-fatty acids are

metabolized more like saturated fats than

like unsaturated fats

50. Which of the following is a feature of

phospholipids?

a. Resistant to digestion

b. Soluble in both water and fat

c. Highly susceptible to oxidation

d. Found naturally only in animal foods

51. Which of the following is NOT a component of

lecithin?

a. Choline

b. Phosphate

c. Fatty acids

d Magnesium

52. What type of compound is lecithin?

a. Bile salt

b. Glycolipid

c. Lipoprotein

d. Phospholipid

53. What is the usual fate of dietary lecithin?

a. Hydrolyzed in the intestines

b. Unabsorbed and passes out in the feces

c. Absorbed intact and incorporated into

tissues

d. Absorbed intact and broken down by the

liver

54. Which of the following is a feature of choline?

a. b. c. d. It is a part of lecithin

It is a type of cis-fatty acid

It is a type of trans-fatty acid

It is attached to omega-3 fatty acids

55. Which of the following is NOT a feature of

lecithin?

a. Widespread in foods

b. Found in cell membranes

c. Contains a sulfate group

d. Manufactured by the body

56. Which of the following characteristics are

shared by cholesterol and lecithin?

a. Both are sterols

b. Both are phospholipids

c. Both are synthesized in the body

d. Both are essential dietary nutrients

57. Which of the following does NOT act as an

emulsifier in the intestinal tract?

a. Lecithin

b. Bile acids

c. Pancreatic lipase

d. Bile phospholipids

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58. What is the major sterol in an omnivorous diet?

a. Palm oil

b. Lecithin

c. Cholesterol

d. Arachidonic acid

59. About how much cholesterol is synthesized by

the liver every day?

a. None

b. A few mg

c. Less than 300 mg

d. At least 800 mg

60. Which of the following foods contains

cholesterol?

a. Corn

b. Olives

c. Roasted turkey

d. Roasted peanuts

61. What is the major source of “good” cholesterol?

a. Fatty fish

b. Fatty meat

c. Endogenous synthesis

d. Monounsaturated and polyunsaturated fatty

acids

62. A common feature of the plant sterols is they

a. b. c. d. raise LDL and lower HDL.

inhibit absorption of dietary cholesterol.

inhibit absorption of “bad” cholesterol.

enhance absorption of omega-3 fatty acids.

63. Which of the following CANNOT be found in

plants?

a. Cholesterol

b. Triglycerides

c. Essential fatty acids

d. Nonessential fatty acids

64. Which of the following is a feature of

cholesterol?

a. Synthesized by the body

b. No relation to heart disease

c. Recommended intake is zero

d. No function in the human body

65. Which of the following is a feature of

cholesterol?

a. Only about 10% of the body’s total

cholesterol is extracellular

b. “Bad” cholesterol is a form of cholesterol

found in plant foods

c. “Good” cholesterol is a form of cholesterol

found in plant foods

d. Exogenous cholesterol absorption is reduced

by lecithin supplements

66. Which of the following is a characteristic of

cholesterol?

a. b. It is absorbed directly into the blood

It is a precursor for bile and vitamin D

synthesis

c. It is not formed in the body when provided

by the diet

d. It is found in abundance in tropical fats such

as palm oil

67. Which of the following is a feature of

cholesterol?

a. Its Daily Value is 300 mg

b. Its structure is similar to that of lecithin

c. Most of the body’s cholesterol is found

circulating in the bloodstream

d. The amount consumed in the diet usually

exceeds the amount synthesized in the body

68. All of the following compounds may be

synthesized from cholesterol EXCEPT

a. bile.

b. glucose.

c. vitamin D.

d. sex hormones.

69. Which of the following is NOT a destination for

cholesterol?

a. Synthesized into bile

b. Excreted in the feces

c. Accumulates on walls of veins

d. Accumulates on walls of arteries

70. What term may be used to describe a substance

that is hydrophobic?

a. Lipophilic

b. Lipophobic

c. Glycerophilic

d. Glycerophobic

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71. Which of the following is characteristic of the

lipase enzymes?

a. Gastric lipase plays a significant role in fat

digestion in adults

b. Intestinal mucosal lipase is responsible for

most dietary fat digestion

c. Salivary gland lipase (lingual lipase) plays

an active role in fat digestion in infants

d. Pancreatic lipase hydrolyzes most dietary

triglycerides completely to glycerol and free

fatty acids

72. Which of the following is NOT a feature of the

bile acids?

a. Stored in the gallbladder

b. Synthesized from cholesterol

c. Manufactured by the gallbladder

d. Released into the small intestine whenever

fat is present

73. Which of the following organs is NOT known to

secrete a lipase?

a. Liver

b. Stomach

c. Pancreas

d. Salivary glands

74. In the digestion of fats, emulsifiers function as

a. enzymes.

b. hormones.

c. detergents.

d. chylomicrons.

75. What part of the gastrointestinal tract is the

predominant site of dietary fat hydrolysis?

a. Mouth

b. Stomach

c. Small intestine

d. Large intestine

76. Chylomicrons are synthesized within the

a. liver.

b. intestinal cells.

c. lymphatic system.

d. storage compartment of plant seeds.

77. How is soluble fiber in the diet thought to help

lower blood cholesterol level?

a. b. It denatures cholesterol in the stomach

It hydrolyzes cholesterol in the intestinal

tract

c. It traps cholesterol in the intestinal tract and

thus inhibits its absorption

d. It enhances excretion of bile leading to

increased cholesterol turnover

78. Bile is known to assist in the absorption of

a. fat only.

b. all nutrients.

c. carbohydrate and fat only.

d. carbohydrate, fat, and protein only.

79. What is the storage site of bile?

a. Liver

b. Pancreas

c. Gallbladder

d. Intestinal epithelial cells

80. Spherical complexes of emulsified fats are

known as

a. micelles.

b. chylomicrons.

c. monolipomicrons.

d. endogenous bilayer aggregates.

81. Which of the following substances CANNOT be

absorbed directly into the blood?

a. Glycerol

b. Long-chain fatty acids

c. Short-chain fatty acids

d. Medium-chain fatty acids

82. After a meal, most of the fat that eventually

empties into the blood is in the form of particles

known as

a. micelles.

b. chylomicrons.

c. low-density lipoproteins.

d. very-low-density lipoproteins.

83. Your aunt Gladys has a family history of heart

disease. She decides to begin eating a bowl of

oatmeal every morning to help lower her blood

cholesterol. After about a month of following

this routine, her cholesterol declined about 5

points. Which of the following is the most likely

explanation for this effect?

a. Oatmeal is a low-fat food and inhibits the

body’s synthesis of cholesterol

b. Oatmeal is high in complex fibers that

inhibit cholesterol-synthesizing enzymes

c. Oatmeal consumed on a regular basis

suppresses the craving for high-cholesterol

foods

d. Oatmeal is high in soluble fibers that trap

bile, causing the body to use more

cholesterol for bile replacement

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.84. Which of the following is an example of

enterohepatic circulation?

a. Chylomicron conversion to LDLs and HDLs

b. Recycling of bile from the intestine to the

liver

c. Hormonal control of pancreatic digestive

secretions

d. Liver secretion of eicosanoids that promote

absorption of eicosanoid precursors

85. What lipoprotein is largest in size?

a. Chylomicron

b. High-density lipoprotein

c. Low-density lipoprotein

d. Very-low-density lipoprotein

86. In comparison to a low-density lipoprotein, a

high-density lipoprotein contains

a. less lipid.

b. less protein.

c. more cholesterol.

d. more carbohydrate.

87. Which of the following lipoproteins contains the

highest percentage of cholesterol?

a. Chylomicron

b. Low-density lipoprotein

c. High-density lipoprotein

d. Very-low-density lipoprotein

88. After a fat-containing meal is absorbed, about

how many hours does it take the body to remove

the chylomicrons from the blood?

a. 2

b. 5

c. 10

d. 14

89. Among the following, which would be the least

effective method to control blood cholesterol

levels?

a. Control body weight

b. Eat more insoluble fiber

c. Consume less saturated fat

d. Engage in physical activity

90. What tissue contains special receptors for

removing low-density lipoproteins from the

circulation?

a. Liver

b. Adipose

c. Arterial walls

d. Skeletal muscle

70

91. A high risk of heart attack correlates with high

blood levels of

a. free fatty acids.

b. high-density lipoproteins.

c. low-density lipoproteins.

d. very low-density lipoproteins.

92. What lipoprotein is responsible for transporting

cholesterol back to the liver from the periphery?

a. Chylomicron

b. Low-density lipoprotein

c. High-density lipoprotein

d. Very-low density lipoprotein

93. A low risk of cardiovascular disease correlates

with high blood levels of

a. triglycerides.

b. free fatty acids.

c. high-density lipoproteins.

d. very-low-density lipoproteins.

94. What are the substances resistin and

adiponectin?

a. Glycolipids that regulate synthesis of

lipoproteins

b. Intestinal cell hormones that regulate

secretion of bile

c. Intestinal cell hormones that trigger

secretion of pancreatic juice

d. Proteins secreted from fat cells that help

regulate energy balance

95. An important function of fat in the body is to

a. build muscle tissue.

b. regulate blood glucose levels.

c. protect vital organs against shock.

d. provide precursors for glucose synthesis.

96. Which of the following lipids is an essential

nutrient?

a. Lecithin

b. Cholesterol

c. Stearic acid

d. Linoleic acid

97. Which of the following is used by the body to

synthesize arachidonic acid?

a. Oleic acid

b. Linoleic acid

c. Palmitic acid

d. Linolenic acid

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98. Which of the following is an omega-3 fat?

a. Acetic acid

b. Palmitic acid

c. Linoleic acid

d. Docosahexaenoic acid

99. What is the immediate precursor for the

eicosanoids?

a. Glucose

b. Hormones

c. Fatty acids

d. Cholesterol

100.Aspirin works to reduce the symptoms of

infection or pain by retarding the synthesis of

a. arachidonic acid.

b. certain eicosanoids.

c. certain saturated fatty acids.

d. certain unsaturated fatty acids.

101.Which of the following foods provide(s)

essential fatty acids?

a. Fish only

b. Beef only

c. Plants only

d. Fish, beef, and plants

102.What are the precursors for synthesis of the

eicosanoids?

a. Steroids

b. Short-chain fatty acids

c. Medium-chain saturated fatty acids

d. Long-chain polyunsaturated fatty acids

103.Which of the following is a feature of adipose

cell lipoprotein lipase?

a. The enzyme’s activity is reduced by high-fat

diets

b. The enzyme’s activity is increased by

signals from epinephrine and glucagon

c. The enzyme works to promote uptake of

circulating triglycerides into storage

triglycerides

d. The enzyme is involved in release of free

fatty acids from stored triglyceride into the

bloodstream

104.What is the function of lipoprotein lipase?

a. b. c. d. Synthesizes lipoproteins in liver cells

Synthesizes triglycerides in adipose cells

Assembles lipid particles into chylomicrons

Hydrolyzes blood triglycerides for uptake

into cells

105.Which of the following is a feature of fat

metabolism?

a. Cholesterol is stored primarily on the

surface of veins

b. High-density lipoproteins represent the

major transport vehicle for delivering fat to

the adipose cells

c. Fat storage is highly efficient due to the

rapid uptake of the intact triglyceride

molecule by adipose cells

d. Triglycerides in the blood must first be

broken down to monoglycerides, fatty acids,

and glycerol prior to uptake by the adipose

cells

106.The optimal omega-6 : omega-3 fat ratio

a. b. c. d. has not been established by research.

falls within the range of 4:1 to 10:1.

has been proven to improve heart health.

has not been studied in humans.

107.What is the function of adipose cell hormone-

sensitive lipase?

a. Hydrolyzes hormones involved in fat

breakdown

b. Synthesizes new adipose cells from simple

fatty acids

c. Hydrolyzes triglycerides to provide fatty

acids for other cells

d. Synthesizes long-chain fatty acids to provide

precursors for other cells

108.Approximately what percentage of the body’s

energy needs at rest is supplied by fat?

a. 5

b. 25

c. 40

d. 60

109.Which of the following is a feature of essential

fatty acid deficiency?

a. It is very rare

b. It is seen chiefly in Native Americans

c. The most common symptoms include

insulin resistance and pancreatitis

d. Most diets in the United States and Canada

are deficient in one or both essential fatty

acids

110.What is the approximate kcal content of one

pound of body fat?

a. 1800

b. 2500

c. 3500

d. 4100

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111.What is the highest total blood cholesterol

concentration (mg/dL) that falls within the

desirable range?

a. 50

b. 101

c. 199

d. 299

112.What is the highest blood triglyceride

concentration (mg/dL) that falls within the

desirable range?

a. 99

b. 149

c. 199

d. 299

113.Among the following dietary fatty acids, which

has been found to raise blood cholesterol level

by the least amount?

a. Lauric

b. Stearic

c. Myristic

d. Palmitic

114.The results of blood tests that reveal a person’s

total cholesterol and triglycerides are called a

a. lipid profile.

b. circulating fat count.

c. personal lipids count.

d. degenerative disease assessment.

115.Each of the following is known to be linked to

excessive intake of fats EXCEPT

a. cancer.

b. obesity.

c. heart disease.

d. lactose intolerance.

116.Important factors in the selection of a margarine

product include all of the following EXCEPT

a. it should be trans fat free.

b. it should be soft instead of hard.

c. it should contain primarily omega-3 fatty

acids.

d. it should list liquid vegetable oil as the first

ingredient.

117.Your roommate Bob has just come back from the

doctor, where he was subjected to a blood lipid

profile analysis. The doctor recommended he

make dietary changes because the cholesterol

results put him at increased risk for

cardiovascular disease. Which of the following

results is consistent with the diagnosis?

a. Low LDL and high HDL

b. Low HDL and high LDL

c. Low DLD and high DHD

d. Low LDH and low HDL

118.Which of the following sources of lipids should

be substituted for saturated fats to help lower

blood cholesterol levels?

a. Butter

b. Canola oil

c. Coconut oil

d. Stick margarine

119.Which of the following is a characteristic of egg

nutrition?

a. Eggs are high in both cholesterol and

saturated fat

b. High omega-3 fat eggs are now available by

prescription only

c. Although it is high in cholesterol, the egg is

low in saturated fat

d. Even in people with a healthy lipid profile,

consumption of one egg/day is detrimental

120.Your roommate Jeff wishes to switch from using

corn oil to using one that is a good source of

omega-3 fats. Which of the following should be

recommended?

a. Corn oil

b. Canola oil

c. Safflower oil

d. Liquefied lard

121.Which of the following is a feature of fat intake

and health?

a. Intake of saturated fat raises blood

cholesterol more than intake of cholesterol

b. High intakes of fish oil lower bleeding time

and improve diabetes and wound healing

c. High intakes of short- and medium-chain

fatty acids raise high-density lipoprotein

levels

d. Trans-fatty acids contained in

polyunsaturated fats but not in

monounsaturated fats alter blood cholesterol

levels

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122.Which of the following is a characteristic of the

blood cholesterol level?

a. The desirable upper range is 250 mg per 100

mL

b. It can be reduced by increasing dietary

intake of insoluble fiber

c. It can be lowered by increasing dietary

intake of trans-fat

d. It can be lowered more effectively by

reducing dietary intake of saturated fat than

of cholesterol

123.What is the approximate average daily trans–

fatty acid intake in the United States?

a. 500 mg

b. 2 g

c. 6 g

d. 12 g

124.Which of the following contains the least

cholesterol per serving?

a. Steamed fish

b. Steamed corn

c. Broiled chicken

d. Very lean grilled steak

125.Although eating fish supports heart health and

fish provides many vitamins and minerals, it is

notably poor in

a. iron.

b. protein.

c. unsaturated fats.

d. omega-3 fatty acids.

126.Major sources of cholesterol include all of the

following EXCEPT

a. Meat

b. Shrimp

c. Avocados

d. Hamburger

127.When consumed regularly, which of the

following fatty acids helps prevent the formation

of blood clots?

a. Oleic acid

b. Stearic acid

c. Arachidonic acid

d. Eicosapentaenoic acid

128.Approximately how many milligrams of

cholesterol are found in an egg?

a. 100

b. 200

c. 300

d. 450

129.Which of the following is a characteristic of eggs

in nutrition?

a. Consumption of one egg per day by most

people is not considered detrimental

b. The omega-3 fatty acid content of eggs is

increased by feeding hens more coconut oil

c. The amount of cholesterol in one egg is

about the same as in one serving of ice

cream

d. The cholesterol is found in approximately

equal amounts in the yolk and the white

(albumin)

130.Which of the following vegetable oils is a good

source of omega-3 fatty acids?

a. Corn

b. Sesame

c. Coconut

d. Flaxseed

131.All of the following statements are

characteristics of lipid intake among U.S. adults

EXCEPT

a. trans-fatty acid intake averages about 1 g

per day.

b. fat provides about 34% of total energy

intake.

c. cholesterol intake averages about 360 mg

per day for men.

d. saturated fat intake represents about one–

third of total fat intake.

132.Which of the following is a feature of butter and

margarine?

a. Butter is a major source of trans fatty acids

b. Butter contains more saturated fat and

cholesterol than margarine does

c. Margarine contains approximately half as

much cholesterol as butter does

d. Stick margarine contains half as much trans–

fatty acids as soft margarine does

133.Ronnie eats a fairly balanced diet, but wants to

include a good source of omega-3 fats. Which of

the following should be your recommendation?

a. Eggs

b. Salmon

c. Low-fat cheeses

d. Lean chicken breast

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.134.What percentage of the DV for saturated fats in

the U.S. diet is provided by one egg?

a. 5

b. 20

c. 45

d. 75

135.Which of the following is a feature of the lipid

content of foods?

a. b. c. d. Omega-3 fats are found in fish

Cholesterol is found in peanuts

Essential fatty acids are found in olestra

Low-density lipoproteins are found in

coconut oil

136.A meal contains the following amounts of long-

chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic

acid, 4 g linolenic acid, 10 g linoleic acid, and

3 g arachidonic acid. What is the approximate

ratio of omega-6 to omega-3 fatty acids?

a. 0.4 : 1.0

b. 1.0 : 1.0

c. 1.6 : 1.0

d. 2.4 : 1.0

137.A lacto-ovo vegetarian wishing to ensure a

liberal intake of linolenic acid should consume

a. eggs and milk.

b. canola oil and walnuts.

c. safflower oil margarine.

d. corn oil and sunflower oil.

138.A person who regularly consumes fish such as

shark, king mackerel, and swordfish is at risk for

ingesting potentially toxic amounts of

a. EPA.

b. DHA.

c. mercury.

d. cadmium.

139.Which of the following is a characteristic of fish

consumption?

a. Fish is a good source of iron

b. Fatty fish contain the highest amounts of

omega-3 fatty acids

c. The minimum intake to gain any benefit is 3

servings per week

d. Even fried fish from fast-food restaurants

provide a favorable balance of omega-6 and

omega-3 fats

74

140.High intakes of omega-3 polyunsaturated fatty

acids are known to increase the risk for all of the

following EXCEPT

a. poor wound healing.

b. higher LDL cholesterol.

c. suppressed immune function.

d. inflammation of the pancreas.

141.Which of the following is a good source of

eicosapentaenoic acid?

a. Tuna

b. Butter

c. Salad oil

d. Shortening

142.To achieve a dietary balance of omega-3 and

omega-6 fatty acids, what is the recommended

intake (g) of omega-3 fats for a person who

consumes 30 g of omega-6 fats?

a. 5

b. 10

c. 20

d. There is no specific recommendation based

on omega-6 intake

143.The oils found in walnuts, soybeans, flaxseed,

and wheat germ represent a good source of

preformed

a. eicosanoids.

b. linolenic acid.

c. docosahexaenoic acid.

d. eicosapentaenoic acid.

144.All of the following foods contain liberal

amounts of eicosapentaenoic and

docosahexaenoic acid EXCEPT

a. tuna.

b. salmon.

c. human milk.

d. soybean oil.

145.Which of the following is a likely explanation

for the imbalance between omega-6 and omega-3

lipids in the U.S. diet?

a. High intakes of meat and low intakes of fish

b. Low intakes of vegetable oils and high

intakes of fish

c. High intakes of beef fat and low intakes of

vegetable oils

d. Low intakes of beef fat and high intakes of

vegetable oils

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146.Which of the following describes a recognized

relationship between dietary fat and cancer?

a. Fat from milk does not increase risk for

cancer

b. Dietary fat initiates rather than promotes

cancer formation

c. High intakes of omega-3 fatty acids promote

cancer development in animals

d. The evidence linking fat intake with cancer

is stronger than that linking it with heart

disease

147.According to the DRI, what is the upper limit of

fat (g) that may be consumed by a healthy person

requiring 3000 kcalories per day?

a. 33

b. 66

c. 83

d. 117

148.According to the Dietary Guidelines, what

should be the maximum total fat intake as a

percentage of energy intake?

a. 10

b. 20

c. 35

d. 50

149.Jenny is trying to lose weight by decreasing the

fat in her diet. At the grocery store she is

overwhelmed by all the claims on the food

product labels, and finally chooses an expensive

fat-free frozen dessert. Which of the following

would be an appropriate analysis of Jenny’s

decision?

a. Most frozen desserts are fat free and she

should not pay extra for one with a fat-free

claim

b. Since fats contribute 9 kcalories per gram,

she can eat twice as many kcalories from

this dessert and still lose weight

c. As long as she makes sure to eat the dessert

before 9 p.m. it should not contribute much

to her daily kcaloric intake

d. Fat-free products typically have so much

added sugar that the kcalorie count can be as

high as in the regular-fat product

150.For most adults, what is the recommended

minimum amount of fat that should be

consumed, as a percentage of total energy

intake?

a. 5

b. 15

c. 20

d. 35

151.As a percentage of daily energy intake, what is

the recommended range for the essential fatty

acids?

a. 2.5-5.5

b. 5.6-11.2

c. 12-19

d. 20-35

152.According to the Dietary Guidelines, what

should be the maximum daily intake of

cholesterol on a 2500-kcalorie diet?

a. 50 mg

b. 150 mg

c. 300 mg

d. 1,000 mg

153.Approximately how many grams of fat would be

contained in an 800-kcalorie meal that provides

50% of the energy from carbohydrate, 20% from

protein, and the remainder from fat?

a. 15

b. 22

c. 27

d. 35

154.A meal providing 1200 kcalories contains 10 g

of saturated fats, 14 g of monounsaturated fats,

and 20 g of polyunsaturated fats. What is the

percentage of energy supplied by the lipids?

a. 22

b. 33

c. 44

d. 55

155.Surveys show that U.S. adults’ average intake of

fat as a percentage of total energy intake is

a. 20.

b. 27.

c. 34.

d. 55.

156.The average daily cholesterol intake (mg) of

U.S. women is about

a. 110.

b. 230.

c. 360.

d. 925.

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.157.Which of the following is a feature of fat in the

diet of athletes?

a. A minimum of 20% fat energy in the diet is

needed

b. Energy derived from fat has very little

bearing on performance

c. Optimal performance is found with a high-

carbohydrate, 15% total fat kcalories diet

d. Diets with at least 10% total kcalories from

fat are still able to provide the recommended

amounts of micronutrients

158.Which of the following does NOT describe a

function of fat?

a. Adds flavor to food

b. Serves as a carrier of fat-soluble vitamins

c. Is an essential constituent of body tissues

d. Supplies up to 25% of the body’s energy

needs during rest

159.Which of the following is the most desirable

quality that fat adds to foods?

a. Color

b. Sweetness

c. Palatability

d. Hydrogenation

160.Which of the following is NOT a feature of dairy

products consumption?

a. Fat-free milk contains no cholesterol

b. Yogurt is known to lower blood cholesterol

c. Fermented milk products raise the bacterial

population in the colon

d. Fat-free milk is lower in kcalories but also

lower in protein and calcium than whole

milk

161.Which of the following is a characteristic of the

lipid content of livestock?

a. The meat from grass-fed animals is similar

in composition to soy protein

b. Grass-fed animals contain more omega-3

fats in the meat than grain-fed animals

c. Grain-fed animals contain more

polyunsaturated fatty acids in the meat

compared with grass-fed animals

d. Grain-fed animals contain lower

concentrations of fat in the meat compared

with grass-fed animals

76

162.Which of the following is appropriate dietary

advice for reducing fat intake?

a. Limit intake of all fried foods because they

contain abundant fat

b. Substitute crackers and cornbread for other

starches because they are likely lower in fat

c. Consume foods with more invisible fat

because this type of fat is not absorbed well

from the digestive tract

d. Increase consumption of soups, such as

cream-of-mushroom soup prepared with

water, because the fat content is usually very

low

163.A food that represents a visible fat would be

a. nuts.

b. butter.

c. avocados.

d. chocolate.

164.Which of the following is NOT a feature of the

artificial fat replacer olestra?

a. It can be used in the frying of foods

b. It leads to constipation in some individuals

c. Its chemical structure is similar to a

triglyceride

d. It lowers absorption of vitamins A and K

from foods

165.You and your friend John are planning a college

graduation party and you want to include healthy

snack alternatives. You select fruit, veggies, low-

fat dips, low-fat cheeses, whole-wheat crackers,

and low-fat potato chips. John says he has heard

about the fat replacer olestra in the potato chips

and asks you how it works. You reply that

olestra

a. slows the pancreas’s release of lipase

enzyme.

b. consists of tight protein-binding molecules

that replace the fat molecules usually present

in potato chips.

c. contains a fat-like substance that the body’s

enzymes can’t break down and therefore

cannot be absorbed.

d. is first subjected to radiation exposure to

desaturate the bonds within the fat

molecules, which reduces the kcalorie

content.

166.Sucrose polyester is another name for

a. BHA.

b. DHA.

c. olestra.

d. trans fat.

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167.Which of the following is a drawback of olestra

consumption?

a. It yields 9 kcalories per gram

b. It imparts off-flavors to foods

c. It raises blood glucose levels

d. It inhibits absorption of vitamin E

168.Which of the following is a feature of olestra in

foods?

a. It has a class II toxicity rating by the FDA

b. It binds to water-soluble vitamins in the

digestive tract

c. It causes no net loss of fat-soluble vitamins

from the digestive tract

d. It causes abdominal cramping and loose

stools in most consumers

169.Which of the following information about the fat

content per serving is NOT on a food label?

a. The total fat content, in g

b. The trans fat content, in g

c. The saturated fat content, in g

d. The percentage of total kcalories contributed

by fat

170.Results of the Seven Countries Study found that

the population groups with highest and lowest

rates of heart disease both consumed at least

40% of their kcalories from fat but the healthier

group was found to ingest more

a. dairy.

b. olive oil.

c. fatty fish.

d. grass-fed livestock.

171.In most nuts, what is the distribution of saturated

and unsaturated fats, in order of highest to lowest

amounts?

a. Monounsaturated, polyunsaturated, saturated

b. Polyunsaturated, monounsaturated, saturated

c. Polyunsaturated, saturated, monounsaturated

d. Saturated, monounsaturated,

polyunsaturated

172.Which of the following is a feature of nut

consumption and improved cardiovascular

health?

a. The benefit is unrelated to the

phytochemical content

b. The benefit is unrelated to changes in LDL

concentration

c. The benefit is found only from ingestion of a

few types of nuts

d. The benefit may be related, in part, to the

high content of monounsaturated fats and

low content of saturated fats

173.Of the total fat content of the most commonly

eaten nuts in the United States, what is the

approximate percentage of monounsaturated fat?

a. 5

b. 30

c. 45

d. 60

174.Studies show that regular consumption of fatty

fish leads to

a. lower blood pressure.

b. higher blood cholesterol.

c. greater tendency of the blood to clot.

d. decreased storage of omega-3 fatty acids.

175.Which of the following fish is generally highest

in mercury?

a. Shark

b. Catfish

c. Salmon

d. Canned light tuna

176.Why does the FDA advise against consumption

of certain fish such as swordfish and tilefish by

women of childbearing age?

a. These fish are a major source of toxic

mercury

b. The omega-3 fatty acids may induce

premature labor

c. The omega-3 fatty acids prolong bleeding

time during delivery

d. These fish contain unusually high amounts

of medium-chain triglycerides

177.A characteristic of farm-raised fish is they are

a. lower in omega-3 fats.

b. higher in soluble fiber.

c. higher in trace elements.

d. usually higher in mercury.

178.Studies show that a 1% increase in dietary

saturated fatty acids will raise the risk of heart

disease by what percentage?

a. 0.5

b. 1.0

c. 2.0

d. 5.0

179.Which of the following is NOT a common

dietary source of trans fats?

a. Fried foods

b. Whole milk

c. Nondairy creamers

d. Microwave popcorn

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180.Which of the following is a good plant source of

omega-3 lipids?

a. Flax seeds

b. Safflower oil

c. Sunflower seeds

d. Corn oil margarine

181.A major feature of the Mediterranean diet is

liberal intake of

a. eggs.

b. olive oil.

c. lean meat.

d. fortified butter.

Matching

1. An 18-carbon monounsaturated fatty acid

2. A source of medium-chain saturated fatty acids

3. A long-chain saturated fatty acid

4. A good source of monounsaturated fats

5. A phospholipid

6. Major dietary precursor for vitamin D synthesis

7. Source of bile

8. Signals the release of bile

9. Major source of lipase

10. Structure assisting absorption of long-chain fats

11. A lipoprotein synthesized within intestinal absorptive cells

12. A lipoprotein made primarily by the liver

13. The lipoprotein type with the highest percentage of protein

14. Slows the synthesis of eicosanoids

15. An essential fatty acid

16. Common source of trans-fatty acids

17. Good food source of omega-3 fatty acids

18. Good food source of omega-6 fatty acids

19. Fat replacement product made from fat

20. Oil that is characteristic of the Mediterranean diet

A. Liver

B. Olestra

C. Micelle

D. Aspirin

E. Lecithin

F. Corn oil

G. Olive oil

H. Sardines

I. Pancreas

J. Canola oil

K. Oleic acid

L. Stearic acid

M Cholesterol

N. Potato chips

O. Tropical oils

P. Chylomicron

Q. Linolenic acid

R. Cholecystokinin

S. High-density lipoprotein

T. Very-low density lipoprotein

Essay

1. 2. 3. 4. 5. 6. Describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first

double bond, and effects of partial hydrogenation, and explain how these differences influence the

characteristics of the fatty acids.

What methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?

Describe the process of fat hydrogenation and discuss its advantages and disadvantages.

Discuss the meaning and significance of trans-fatty acids in the diet. List four common food sources.

Discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. What is

meant by “good” and “bad” cholesterol?

While shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of

atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body.

Discuss the validity of his rationale.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.79

7. Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.

8. Discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine.

9. Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.

10. The fat content of a new snack food is composed of mixed triglycerides in which the three fatty acids attached

to the glycerol are a short-chain, a medium-chain, and a long-chain fatty acid. Explain the digestion, absorption,

and transport of this lipid.

11. What is the role of micelles in the absorption of lipids and how are they formed?

12. Discuss the composition and function of the major circulating lipoproteins.

13. What factors raise HDL and/or lower LDL?

14. Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats?

15. How do eicosanoids differ from hormones?

16. List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the

minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?

17. Explain the chemical differences between fish oil and corn oil. Discuss the health benefits of fish oil. What are

some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?

18. Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.

19. Compare and contrast the risks from consuming margarine or butter.

20. Explain the possible links between dietary fat intake and cancer.

21. Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest

reductions in blood lipids?

22. Your uncle discloses that he was found to have a high blood level of LDL and a low concentration of HDL.

What changes in lifestyle would help in reversing the LDL and HDL ratio?

23. Your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. What advice

is appropriate?

24. Your aunt Lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will

help her ailment. What are the possible adverse effects from this practice?

25. List strategies for lowering fat intake with minimal impact on diet palatability.

26. Provide examples of how food manufacturers are able to reduce the amount of lipids in their food products.

27. What is meant by “solid fat”? List three common dietary sources of solid fats.

28. Give 3 examples each of good dietary sources of linoleic acid, EPA, linolenic acid, and DHA.

29. Explain the position of the American Heart Association concerning intake of butter and margarine.

30. Discuss the benefits and possible hazards of dietary fat replacers in the diet.

31. How are nuts thought to protect against heart disease?

32. Discuss the potential health benefits of substituting olive oil for other cooking fats.

33. Discuss the health benefits of substituting nuts for other sources of fat in the diet.

34. How are omega-3 fats thought to protect against heart disease?

35. Discuss the most common food sources of harmful fats and ways to reduce their intake.

36. Describe the content of traditional Mediterranean diets and explain the benefits of these foods to cardiovascular

health.

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Answer Key (ANS = correct answer, REF = page reference, DIF = difficulty, OBJ = learning objective)

Multiple Choice

1. ANS: c REF: 133 DIF: Knowledge-level OBJ: 5.1

2. ANS: b REF: 133-134 DIF: Knowledge-level OBJ: 5.1

3. ANS: a REF: 133-134 DIF: Knowledge-level OBJ: 5.1

4. ANS: c REF: 130 DIF: Knowledge-level OBJ: 5.1

5. ANS: b REF: 130 DIF: Knowledge-level OBJ: 5.1

6. ANS: c REF: 130 DIF: Knowledge-level OBJ: 5.1

7. ANS: a REF: 131 DIF: Knowledge-level OBJ: 5.1

8. ANS: a REF: 130 DIF: Knowledge-level OBJ: 5.1

9. ANS: a REF: 130 DIF: Knowledge-level OBJ: 5.1

10. ANS: c REF: 131 DIF: Knowledge-level OBJ: 5.1

11. ANS: a REF: 131 DIF: Knowledge-level OBJ: 5.1

12. ANS: b REF: 129 DIF: Knowledge-level OBJ: 5.1

13. ANS: b REF: 131 DIF: Knowledge-level OBJ: 5.1

14. ANS: b REF: 132 DIF: Knowledge-level OBJ: 5.1

15. ANS: b REF: 131 DIF: Knowledge-level OBJ: 5.1

16. ANS: d REF: 131 DIF: Application-level OBJ: 5.1

17. ANS: c REF: 131 DIF: Knowledge-level OBJ: 5.1

18. ANS: b REF: 131|132 DIF: Knowledge-level OBJ: 5.1

19. ANS: b REF: 131 DIF: Application-level OBJ: 5.1

20. ANS: d REF: 131|132 DIF: Knowledge-level OBJ: 5.1

21. ANS: c REF: 131|132 DIF: Application-level OBJ: 5.1

22. ANS: c REF: 132 DIF: Knowledge-level OBJ: 5.1

23. ANS: a REF: 133 DIF: Knowledge-level OBJ: 5.1

24. ANS: c REF: 131|132 DIF: Application-level OBJ: 5.1

25. ANS: c REF: 133 DIF: Application-level OBJ: 5.1

26. ANS: a REF: 133-134 DIF: Application-level OBJ: 5.1

27. ANS: a REF: 148 DIF: Knowledge-level OBJ: 5.5

28. ANS: b REF: 133-134 DIF: Application-level OBJ: 5.1

29. ANS: d REF: 133-134 DIF: Application-level OBJ: 5.1

30. ANS: a REF: 134 DIF: Application-level OBJ: 5.1

31. ANS: b REF: 134 DIF: Application-level OBJ: 5.1

32. ANS: c REF: 134 DIF: Application-level OBJ: 5.1

33. ANS: c REF: 134 DIF: Application-level OBJ: 5.1

34. ANS: d REF: 134 DIF: Application-level OBJ: 5.1

35. ANS: d REF: 134 DIF: Application-level OBJ: 5.1

36. ANS: d REF: 134-135 DIF: Application-level OBJ: 5.1

37. ANS: d REF: 134 DIF: Knowledge-level OBJ: 5.1

38. ANS: b REF: 134 DIF: Application-level OBJ: 5.1

39. ANS: d REF: 133-134 DIF: Application-level OBJ: 5.1

40. ANS: d REF: 134 DIF: Application-level OBJ: 5.1

41. ANS: a REF: 133-134 DIF: Application-level OBJ: 5.1

42. ANS: a REF: 133-134 DIF: Knowledge-level OBJ: 5.1

43. ANS: d REF: 134 DIF: Application-level OBJ: 5.1

44. ANS: a REF: 134 DIF: Application-level OBJ: 5.1

45. ANS: b REF: 134-135 DIF: Application-level OBJ: 5.1

46. ANS: c REF: 135 DIF: Application-level OBJ: 5.1

47. ANS: a REF: 135 DIF: Application-level OBJ: 5.1

48. ANS: d REF: 135 DIF: Knowledge-level OBJ: 5.1

49. ANS: d REF: 135 DIF: Knowledge-level OBJ: 5.1

50. ANS: b REF: 136 DIF: Knowledge-level OBJ: 5.2

51. ANS: d REF: 136 DIF: Knowledge-level OBJ: 5.2

52. ANS: d REF: 136 DIF: Knowledge-level OBJ: 5.2

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.81

53. ANS: a REF: 139 DIF: Application-level OBJ: 5.3

54. ANS: a REF: 136 DIF: Knowledge-level OBJ: 5.2

55. ANS: c REF: 136 DIF: Knowledge-level OBJ: 5.2

56. ANS: c REF: 136-137 DIF: Application-level OBJ: 5.2

57. ANS: c REF: 136-137 DIF: Application-level OBJ: 5.2

58. ANS: c REF: 137 DIF: Knowledge-level OBJ: 5.2

59. ANS: d REF: 137 DIF: Knowledge-level OBJ: 5.2

60. ANS: c REF: 137 DIF: Application-level OBJ: 5.2

61. ANS: c REF: 137 DIF: Application-level OBJ: 5.2

62. ANS: b REF: 137 DIF: Knowledge-level OBJ: 5.2

63. ANS: a REF: 137 DIF: Application-level OBJ: 5.2

64. ANS: a REF: 137 DIF: Knowledge-level OBJ: 5.2

65. ANS: a REF: 137 DIF: Knowledge-level OBJ: 5.2

66. ANS: b REF: 137 DIF: Knowledge-level OBJ: 5.2

67. ANS: a REF: 137 DIF: Knowledge-level OBJ: 5.2

68. ANS: b REF: 137 DIF: Knowledge-level OBJ: 5.2

69. ANS: c REF: 137|140 DIF: Application-level OBJ: 5.2|5.3

70. ANS: a REF: 136 DIF: Knowledge-level OBJ: 5.2

71. ANS: c REF: 138 DIF: Knowledge-level OBJ: 5.3

72. ANS: c REF: 138 DIF: Knowledge-level OBJ: 5.3

73. ANS: a REF: 138 DIF: Knowledge-level OBJ: 5.3

74. ANS: c REF: 138|140 DIF: Knowledge-level OBJ: 5.3

75. ANS: c REF: 138 DIF: Knowledge-level OBJ: 5.3

76. ANS: b REF: 141 DIF: Knowledge-level OBJ: 5.3

77. ANS: d REF: 140 DIF: Application-level OBJ: 5.3

78. ANS: a REF: 138-140 DIF: Knowledge-level OBJ: 5.3

79. ANS: c REF: 138 DIF: Knowledge-level OBJ: 5.3

80. ANS: a REF: 140 DIF: Knowledge-level OBJ: 5.3

81. ANS: b REF: 140-141 DIF: Application-level OBJ: 5.3

82. ANS: b REF: 141-142 DIF: Knowledge-level OBJ: 5.3

83. ANS: d REF: 140 DIF: Application-level OBJ: 5.3

84. ANS: b REF: 141 DIF: Knowledge-level OBJ: 5.3

85. ANS: a REF: 141|142 DIF: Knowledge-level OBJ: 5.3

86. ANS: a REF: 142|143 DIF: Application-level OBJ: 5.3

87. ANS: b REF: 142 DIF: Knowledge-level OBJ: 5.3

88. ANS: d REF: 142 DIF: Application-level OBJ: 5.3

89. ANS: b REF: 144|147 DIF: Application-level OBJ: 5.3|5.5

90. ANS: a REF: 143 DIF: Knowledge-level OBJ: 5.3

91. ANS: c REF: 143 DIF: Knowledge-level OBJ: 5.3

92. ANS: c REF: 143 DIF: Knowledge-level OBJ: 5.3

93. ANS: c REF: 143 DIF: Knowledge-level OBJ: 5.3

94. ANS: d REF: 144 DIF: Knowledge-level OBJ: 5.4

95. ANS: c REF: 145 DIF: Knowledge-level OBJ: 5.4

96. ANS: d REF: 145 DIF: Knowledge-level OBJ: 5.4

97. ANS: b REF: 145 DIF: Knowledge-level OBJ: 5.4

98. ANS: d REF: 145 DIF: Knowledge-level OBJ: 5.4

99. ANS: c REF: 145 DIF: Knowledge-level OBJ: 5.4

100. ANS: b REF: 145-146 DIF: Application-level OBJ: 5.4

101. ANS: d REF: 145 DIF: Application-level OBJ: 5.4

102. ANS: d REF: 145 DIF: Knowledge-level OBJ: 5.4

103. ANS: c REF: 146 DIF: Knowledge-level OBJ: 5.4

104. ANS: d REF: 146 DIF: Knowledge-level OBJ: 5.4

105. ANS: d REF: 146 DIF: Knowledge-level OBJ: 5.4

106. ANS: a REF: 146 DIF: Knowledge-level OBJ: 5.4

107. ANS: c REF: 146 DIF: Knowledge-level OBJ: 5.4

108. ANS: d REF: 146 DIF: Knowledge-level OBJ: 5.4

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109. ANS: a REF: 146 DIF: Knowledge-level OBJ: 5.4

110. ANS: c REF: 146 DIF: Knowledge-level OBJ: 5.4

111. ANS: c REF: 147 DIF: Application-level OBJ: 5.5

112. ANS: b REF: 147 DIF: Application-level OBJ: 5.5

113. ANS: b REF: 147 DIF: Knowledge-level OBJ: 5.5

114. ANS: a REF: 147 DIF: Knowledge-level OBJ: 5.5

115. ANS: d REF: 147-148 DIF: Knowledge-level OBJ: 5.5

116. ANS: c REF: 154 DIF: Application-level OBJ: 5.6

117. ANS: b REF: 147 DIF: Application-level OBJ: 5.5

118. ANS: b REF: 149 DIF: Application-level OBJ: 5.6

119. ANS: c REF: 153 DIF: Knowledge-level OBJ: 5.6

120. ANS: b REF: 149 DIF: Application-level OBJ: 5.6

121. ANS: a REF: 147-148 DIF: Knowledge-level OBJ: 5.5

122. ANS: d REF: 147-148 DIF: Knowledge-level OBJ: 5.5

123. ANS: c REF: 149 DIF: Knowledge-level OBJ: 5.5

124. ANS: b REF: 137|153 DIF: Application-level OBJ: 5.2|5.6

125. ANS: a REF: 151 DIF: Knowledge-level OBJ: 5.6

126. ANS: c REF: 137|153 DIF: Knowledge-level OBJ: 5.2|5.6

127. ANS: d REF: 149|153 DIF: Knowledge-level OBJ: 5.6

128. ANS: b REF: 153 DIF: Knowledge-level OBJ: 5.6

129. ANS: a REF: 153 DIF: Knowledge-level OBJ: 5.6

130. ANS: d REF: 153 DIF: Knowledge-level OBJ: 5.6

131. ANS: a REF: 149 DIF: Knowledge-level OBJ: 5.5

132. ANS: b REF: 154 DIF: Knowledge-level OBJ: 5.6

133. ANS: b REF: 151 DIF: Application-level OBJ: 5.6

134. ANS: a REF: 153|154 DIF: Application-level OBJ: 5.6

135. ANS: a REF: 153 DIF: Knowledge-level OBJ: 5.5

136. ANS: c REF: 145|153 DIF: Application-level OBJ: 5.4|5.6

137. ANS: b REF: 153 DIF: Application-level OBJ: 5.6

138. ANS: c REF: 153 DIF: Application-level OBJ: 5.6

139. ANS: b REF: 151|153 DIF: Knowledge-level OBJ: 5.6

140. ANS: d REF: 150 DIF: Knowledge-level OBJ: 5.6

141. ANS: a REF: 153 DIF: Application-level OBJ: 5.6

142. ANS: d REF: 146 DIF: Application-level OBJ: 5.4

143. ANS: b REF: 153 DIF: Application-level OBJ: 5.6

144. ANS: d REF: 153 DIF: Knowledge-level OBJ: 5.6

145. ANS: a REF: 145-146 DIF: Application-level OBJ: 5.4

146. ANS: a REF: 148 DIF: Knowledge-level OBJ: 5.5

147. ANS: d REF: 148 DIF: Application-level OBJ: 5.5

148. ANS: c REF: 148 DIF: Knowledge-level OBJ: 5.5

149. ANS: d REF: 148 DIF: Application-level OBJ: 5.5

150. ANS: c REF: 148 DIF: Knowledge-level OBJ: 5.5

151. ANS: b REF: 150 DIF: Knowledge-level OBJ: 5.5

152. ANS: c REF: 148 DIF: Knowledge-level OBJ: 5.5

153. ANS: c REF: 148|156 DIF: Application-level OBJ: 5.5|5.6

154. ANS: b REF: 148|156 DIF: Application-level OBJ: 5.5|5.6

155. ANS: c REF: 149 DIF: Knowledge-level OBJ: 5.5

156. ANS: b REF: 149 DIF: Knowledge-level OBJ: 5.5

157. ANS: a REF: 149 DIF: Application-level OBJ: 5.5

158. ANS: d REF: 146|150 DIF: Application-level OBJ: 5.4|5.6

159. ANS: c REF: 150 DIF: Knowledge-level OBJ: 5.6

160. ANS: d REF: 153 DIF: Knowledge-level OBJ: 5.6

161. ANS: b REF: 151 DIF: Knowledge-level OBJ: 5.6

162. ANS: a REF: 152-154 DIF: Application-level OBJ: 5.6

163. ANS: b REF: 154 DIF: Application-level OBJ: 5.6

164. ANS: b REF: 155-156 DIF: Application-level OBJ: 5.6

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.83

165. ANS: c REF: 155 DIF: Application-level OBJ: 5.6

166. ANS: c REF: 155 DIF: Knowledge-level OBJ: 5.6

167. ANS: d REF: 155-156 DIF: Knowledge-level OBJ: 5.6

168. ANS: c REF: 155-156 DIF: Knowledge-level OBJ: 5.6

169. ANS: d REF: 154 DIF: Application-level OBJ: 5.6

170. ANS: b REF: 159 DIF: Knowledge-level OBJ: 5.7

171. ANS: a REF: 160 DIF: Knowledge-level OBJ: 5.7

172. ANS: d REF: 160 DIF: Knowledge-level OBJ: 5.7

173. ANS: d REF: 160 DIF: Knowledge-level OBJ: 5.7

174. ANS: a REF: 160-161 DIF: Knowledge-level OBJ: 5.7

175. ANS: a REF: 161 DIF: Knowledge-level OBJ: 5.7

176. ANS: a REF: 161 DIF: Application-level OBJ: 5.7

177. ANS: a REF: 161 DIF: Knowledge-level OBJ: 5.7

178. ANS: c REF: 161 DIF: Knowledge-level OBJ: 5.7

179. ANS: b REF: 162 DIF: Knowledge-level OBJ: 5.7

180. ANS: a REF: 162 DIF: Knowledge-level OBJ: 5.7

181. ANS: b REF: 162 DIF: Application-level OBJ: 5.7

Matching

1. ANS: K REF: 131 DIF: Knowledge-level OBJ: 5.1

2. ANS: O REF: 133-134 DIF: Knowledge-level OBJ: 5.1

3. ANS: L REF: 130-131 DIF: Knowledge-level OBJ: 5.1

4. ANS: J REF: 131 DIF: Knowledge-level OBJ: 5.1

5. ANS: E REF: 136 DIF: Knowledge-level OBJ: 5.2

6. ANS: M REF: 137 DIF: Knowledge-level OBJ: 5.2

7. ANS: A REF: 138 DIF: Knowledge-level OBJ: 5.3

8. ANS: R REF: 138 DIF: Knowledge-level OBJ: 5.3

9. ANS: I REF: 138 DIF: Knowledge-level OBJ: 5.3

10. ANS: C REF: 140 DIF: Knowledge-level OBJ: 5.3

11. ANS: P REF: 141 DIF: Knowledge-level OBJ: 5.3

12. ANS: T REF: 142 DIF: Knowledge-level OBJ: 5.3

13. ANS: S REF: 143 DIF: Knowledge-level OBJ: 5.3

14. ANS: D REF: 146 DIF: Knowledge-level OBJ: 5.4

15. ANS: Q REF: 145 DIF: Knowledge-level OBJ: 5.4

16. ANS: N REF: 148 DIF: Knowledge-level OBJ: 5.5

17. ANS: H REF: 149 DIF: Knowledge-level OBJ: 5.6

18. ANS: F REF: 153 DIF: Knowledge-level OBJ: 5.6

19. ANS: B REF: 155 DIF: Knowledge-level OBJ: 5.6

20. ANS: G REF: 162 DIF: Knowledge-level OBJ: 5.7

Essay

1. REF: 130-135 DIF: Knowledge-level OBJ: 5.1

2. REF: 134-135 DIF: Knowledge-level OBJ: 5.1

3. REF: 134-135 DIF: Knowledge-level OBJ: 5.1

4. REF: 135|148 DIF: Knowledge-level OBJ: 5.1|5.5

5. REF: 137|143-144 DIF: Knowledge-level OBJ: 5.2|5.3

6. REF: 137 DIF: Application-level OBJ: 5.2

7. REF: 137-143 DIF: Knowledge-level OBJ: 5.3

8. REF: 138-139 DIF: Knowledge-level OBJ: 5.3

9. REF: 138-141 DIF: Knowledge-level OBJ: 5.3

10. REF: 138-142 DIF: Application-level OBJ: 5.3

11. REF: 140 DIF: Knowledge-level OBJ: 5.3

12. REF: 141-144 DIF: Knowledge-level OBJ: 5.3

13. REF: 143-144 DIF: Knowledge-level OBJ: 5.3

14. REF: 144-146 DIF: Knowledge-level OBJ: 5.4

15. REF: 145-146 DIF: Knowledge-level OBJ: 5.4

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.84

16. REF: 145-146|150|153 DIF: Knowledge-level OBJ: 5.4|5.6

17. REF: 145-146|149-150 DIF: Knowledge-level OBJ: 5.4|5.6

18. REF: 146 DIF: Knowledge-level OBJ: 5.4

19. REF: 147-148|154 DIF: Application-level OBJ: 5.5|5.6

20. REF: 148 DIF: Knowledge-level OBJ: 5.5

21. REF: 144|147-154 DIF: Knowledge-level OBJ: 5.4|5.5|5.6

22. REF: 144|147-154 DIF: Application-level OBJ: 5.4|5.5|5.6

23. REF: 149-150|153 DIF: Application-level OBJ: 5.6

24. REF: 150 DIF: Knowledge-level OBJ: 5.6

25. REF: 150-156 DIF: Knowledge-level OBJ: 5.6

26. REF: 150-151|155-156 DIF: Knowledge-level OBJ: 5.6

27. REF: 154 DIF: Knowledge-level OBJ: 5.6

28. REF: 153 DIF: Knowledge-level OBJ: 5.6

29. REF: 154 DIF: Knowledge-level OBJ: 5.6

30. REF: 155-156 DIF: Knowledge-level OBJ: 5.6

31. REF: 160 DIF: Knowledge-level OBJ: 5.7

32. REF: 159-160 DIF: Knowledge-level OBJ: 5.7

33. REF: 160 DIF: Knowledge-level OBJ: 5.7

34. REF: 160-161 DIF: Knowledge-level OBJ: 5.7

35. REF: 161-162 DIF: Knowledge-level OBJ: 5.7

36. REF: 162-164 DIF: Knowledge-level OBJ: 5.7

© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.