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

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