Nutrition 1010 - Introductory Nutrition » Spring 2021 » Chapter 5 Quiz

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Question #1
What is a primary function of fat in the body?
A.   Fats reduce satiety after consuming a meal.
B.   Fats are converted to proteins as needed.
C.   Fats protect internal organs from overheating.
D.   Fats provide the energy to fuel muscular work.
E.   Fats are stored as glycogen, the body's form of stored energy.
Question #2
The body stores excess energy from food as ________.
A.   chylomicrons
B.   cholesterol
C.   HDL
D.   triglycerides
E.   phospholipids
Question #3
At what part of the digestive tract does fat digestion primarily take place?
A.   stomach
B.   small intestine
C.   pancreas
D.   liver
E.   mouth
Question #4
Which food contains the least healthful type of fat?
A.   garden salad with sliced avocado, sunflower seeds, and vinaigrette
B.   salad in taco shell with chili, cheese, sour cream, and salsa
C.   peanut butter on celery
D.   pasta drizzled with olive oil and garlic
E.   a small handful of mixed nuts
Question #5
__________raises _______ ("bad") cholesterol.
A.   Saturated fat, LDL
B.   Trans fat, LDL
C.   Saturated fat, HDL
D.   Trans fat, HDL
Question #6
All of these are functions of lipids EXCEPT providing ________.
A.   most of the body's resting energy
B.   raw materials for important compounds in the body such as hormones
C.   the main energy source for the brain
D.   most of the body's resting energy, energy storage, the main energy source for the brain, and raw materials for important compounds in the body such as hormones
E.   energy storage
Question #7
Which statement about the lipid guidelines and risk of cardiovascular disease (CVD) is true?
A.   When corn or seed oils replace butter and cheese in the diet, the person's CVD risk increases.
B.   Meat is an important part of a diet low in saturated fats.
C.   Diets high in saturated fat from olive oil are linked with relatively low risks of CVD.
D.   Total fat intake alone cannot account for differences in risks of CVD.
E.   Finland has the highest CVD death rate and the highest consumption of unsaturated fat.
Question #8
Which of the following lipids can serve as an emulsifier?
A.   unsaturated fatty acids
B.   phospholipids
C.   saturated fatty acids
D.   sterols
E.   triglycerides
Question #9
What is the most accurate statement about the process of hydrogenation of liquid vegetable oils?
A.   Hydrogenation maintains the double bond structure found in unsaturated fatty acids.
B.   Eating hydrogenated oils has virtually no effect on blood cholesterol.
C.   Fat-soluble vitamins are more bioavailable in oils that have been hydrogenated.
D.   Oils that undergo hydrogenation are more resistant to oxidation and have a longer shelf-life.
E.   Hydrogenation makes oils healthier because the addition of hydrogen maintains the liquid structure.
Question #10
_________ is/are important for the emulsification of fat in the small intestines, and _________ is/are important for the transport of fat in the blood.
A.   Bile, lipoproteins
B.   Micelles, lipoproteins
C.   Lecithin, phospholipids
D.   Microvilli, lipids
Question #11
Which of the following plant oils is (are) highly saturated?
A.   palm and coconut oils
B.   peanut oil and sesame oils
C.   sesame oil
D.   canola oil
E.   olive oil
Question #12
Ninety-five percent of the fat we consume is in the form of ________.
A.   phospholipids
B.   triglycerides
C.   cholesterol
D.   emulsifiers
E.   lecithin
Question #13
What happens when the body uses its energy stores to provide cellular energy during a time of fasting, when there is not enough food energy?
A.   Cells convert fat into glucose, which is the most efficient method for producing energy.
B.   Ketones are used to make glucose.
C.   Fatty acids are produced by cellular machinery in the liver.
D.   Fat cells break down stored fat and release fatty acids into the blood.
E.   Fatty acids are liberated from a cell's lipid bi-layer and directly used for energy.
Question #14
Which lipid has the greatest influence on blood cholesterol levels?
A.   omega-6 fatty acids
B.   monounsaturated fat
C.   saturated fat
D.   polyunsaturated fat
E.   dietary cholesterol
Question #15
A quarter-pound fast-food hamburger sandwich provides 400 calories and contains 20 grams of fat. What is the percentage of calories from fat?
A.   15 percent
B.   5 percent
C.   25 percent
D.   20 percent
E.   45 percent
Question #16
What is the least effective way to lower your saturated fat intake?
A.   Eat baked chips rather than fried chips.
B.   Eat ice cream instead of sherbet.
C.   Eat nuts instead of French fries.
D.   Use wine, lemon juice, or broth instead of butter.
E.   Prepare rice without butter.
Question #17
Fat is not an essential nutrient and is the main cause of health problems, such as obesity, in the United States.
A.   TRUE
B.   FALSE
Question #18
Your friend Mike wants to start taking fish oil supplements. What should you recommend to your friend regarding fish oil consumption?
A.   Supplements are preferred over eating fish because there is no risk of mercury exposure.
B.   Supplements are a good idea because they have been proven to prevent heart disease.
C.   Taking daily fish oil supplements is hazardous to your health.
D.   Consuming fish in conjunction with a healthy diet is recommended over taking fish oil supplements.
E.   Immune function is improved when taking fish oil supplements.
Question #19
Sterols, phospholipids, and triglycerides are all classes of lipids, and most are phospholipids.
A.   TRUE
B.   FALSE
Question #20
Which lipoprotein is made inside the small intestinal cells and transports dietary fats through the circulatory system to the liver and other tissues?
A.   micelles
B.   LDL
C.   chylomicrons
D.   HDL
E.   VLDL

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