Ch6 Test Bank Fats And Other Lipids Test Questions & Answers

Chapter 06 Test Bank: Fats and Other Lipids

Comparing Saturated Fat Contents

1. Mason would like to compare amounts of saturated fat in salad dressings. To obtain this information, he should read the ___ on the products' labels.A. structure/functions claimsB. Nutrition Facts panelC. list of ingredientsD. country of origin informationAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.05.01 Use the Nutrition Facts panel to determine amounts of total fat and various types of fatty acids in a serving of a packaged food.Section: 6.05Topic: Food and supplement labelingTopic: Food sourcesTopic: LipidsComparing Polyunsaturated Fat Contents

2. Sari would like to compare amounts of polyunsaturated fat in two brands of canned tuna. She should read the ___ on each product's label.A. country of origin informationB. Nutrition Facts panelC. structure/functions claimsD. list of ingredientsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.05.01 Use the Nutrition Facts panel to determine amounts of total fat and various types of fatty acids in a serving of a packaged food.Learning Outcome: 06.05.02 Compare total fat and saturated fat contents of packaged foods.Section: 6.05Topic: Food and supplement labelingTopic: LipidsComparing Total Fat Contents

3. Stanley would like to compare the total fat contents of packaged hotdogs. He should read the ___ on the products' labels.A. Nutrition Facts panelB. nutrient claimsC. country of origin informationD. structure/functions claimsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.05.02 Compare total fat and saturated fat contents of packaged foods.Section: 6.05Topic: Food and supplement labelingTopic: LipidsDietary Guidelines and Fats

4. Sarah consumes approximately 2000 kcal/day. According to recommendations of the 2015-2020 edition of the Dietary Guidelines for Americans, she should limit her saturated fat intake to fewer than ____ kcal/day.A. 250B. 450C. 200D. 350Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes.Section: 6.04Topic: LipidsTopic: Nutrition computationsLipids and the Dietary Guidelines

5. Amanda consumes approximately 2500 kcal/day. According to recommendations of the 2015-2020 version of the Dietary Guidelines for Americans, she should limit her saturated fat intake to fewer than ____ kcal/day.A. 150B. 450C. 250D. 350Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes.Section: 6.04Topic: LipidsTopic: Nutrition computationsFat Intake and the Dietary Guidelines (2015-2020)

6. Reggie consumes approximately 3000 kcal/day. According to recommendations of the Dietary Guidelines for Americans (2015-2020 version), he should limit his saturated fat intake to fewer than ____ kcal/day.A. 100B. 300C. 450D. 250Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes.Section: 6.04Topic: LipidsTopic: Nutrition computationsAdipose Cells

7. The primary function of an adipose cell is ________.A. storing fatB. metabolizing glycogenC. making insulinD. transporting cholesterol within tissuesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.03 Explain the primary role of adipose cells.Section: 6.03Topic: LipidsRole of Adipose Cells

8. The primary role of adipose cells is producing chylomicrons from phospholipids.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.03.03 Explain the primary role of adipose cells.Section: 6.03Topic: MetabolismPrimary Role of Adipose Cells

9. Adipose cells ________.A. metabolize glycogenB. transport cholesterol away from other cellsC. secrete insulinD. store triglyceridesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.03 Explain the primary role of adipose cells.Section: 6.03Topic: LipidsTopic: MetabolismTopic: TriglyceridesRoles of Lipids

10. In the body, fat ________.A. are necessary for the absorption of dietary fiberB. stimulate the production of vitamins and mineralsC. provide insulation against cold temperaturesD. are needed for proper cholesterol digestionAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.02 List at least six functions of lipids in the body.Section: 6.01Topic: LipidsTopic: Nutrient functionsFunctions of Lipids

11. In the body, certain lipids ________.A. stimulate the production of vitamins and mineralsB. are necessary for the absorption of dietary fiberC. contribute to proper body hydrationD. help maintain cell membranesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.02 List at least six functions of lipids in the body.Section: 6.01Topic: LipidsTopic: Nutrient functionsFat in the Body

12. In the body, fat ________.A. are necessary for the absorption of dietary fiberB. are used to make mineralsC. stimulate the production of vitaminsD. provide energyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.02 List at least six functions of lipids in the body.Section: 6.01Topic: LipidsTopic: Nutrient functionsTopic: TriglyceridesLipid Chemistry

13. Triglycerides have _____ in their chemical structures.A. amino acidsB. nitrogen and sulfurC. fatty acidsD. glucose polymersAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsTopic: TriglyceridesFatty Acids

14. Which of the following statements is true?A. A fatty acid has a chain of carbons bonded to each other and to hydrogen atoms.B. The omega end of a fatty acid molecule is the acid portion of the molecule.C. Most fatty acids in food are water soluble.D. A fatty acid is a polymer of glucose molecules.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsIdentifying Essential Fatty Acids

15. Which of the following fatty acids is an essential fatty acid?A. Stearic acidB. Oleic acidC. Palmitic acidD. Alpha-linolenic acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsEssential Fatty Acids

16. _____ acid is an essential fatty acid.A. PalmiticB. LauricC. LinoleicD. StearicAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsOmega-3 Fatty Acids

17. _____ acid is an omega-3 fatty acid.A. EicosapentaenoicB. StearicC. LinoleicD. LauricAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Essential fatty acidsTopic: LipidsAn Essential Fatty Acid

18. Oleic acid is an essential fatty acid that is in whole milk.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsLinoleic Acid

19. Human cells can convert linoleic acid, an omega-6 fatty acid, to arachidonic acid.TRUEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Essential fatty acidsTopic: LipidsIdentifying Omega-3 Fatty Acids

20. _____ acid is an omega-3 fatty acid.A. LauricB. StearicC. DocosahexaenoicD. LinoleicAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsHormonelike Function

21. Which of the following substances have hormonelike functions in the body?A. ChylomicronsB. Trans fatsC. Fatty acidsD. ProstaglandinsAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsOmega-6 Fatty Acids

22. _____ acid is an omega-6 fatty acid.A. Alpha-linolenicB. DocosahexaenoicC. LinoleicD. EicosapentaenoicAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsFunctions of Essential Fatty Acids

23. The body can make limited amounts of _____ acid from alpha-linoleic acid.A. oleicB. stearicC. hydrochloricD. eicosapentaenoicAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: Essential fatty acidsTopic: LipidsTopic: Nutrient functionsEssential Fatty Acid Deficiency

24. A 10-month old baby whose diet is low in fat has ____, which is a sign of an essential fatty acid deficiency.A. arterial plaqueB. poor growthC. sleep apneaD. heart failureAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.04 Discuss signs and symptoms of an essential fatty acid deficiency.Section: 6.02Topic: Deficiency and toxicity diseasesTopic: Essential fatty acidsCharacteristics of Fatty Acids

25. Which of the following statements is true?A. A fatty acid is a polymer of glucose molecules.B. Most fatty acids in food are water soluble.C. The omega end of a fatty acid molecule is the acid portion of the molecule.D. In nature, fatty acids typically have even numbers of carbon atoms.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.01 Identify the major kinds of lipids, including triglycerides and cholesterol.Learning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.01Section: 6.02Topic: LipidsTopic: Nutritional biochemistryFats in Foods

26. Which of the following statements is true?A. Fat contributes to the flavor of foods.B. Food fat is not a source of essential nutrients.C. Each gram of fat contributes 4 kcal.D. Adding fat to a food reduces the food's "mouth feel."Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.03 List at least three important functions of lipids in foods.Section: 6.01Topic: LipidsTopic: Nutrient functionsSubcutaneous Fat

27. Subcutaneous fat does not ________.A. stimulate red blood cell productionB. insulate the body against cold temperaturesC. protect against minor bruisingD. store energyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.01.02 List at least six functions of lipids in the body.Section: 6.01Topic: LipidsTopic: Nutrient functionsLecithin

28. Lecithin is a type of ________.A. sterolB. phospholipidC. triglycerideD. fatty acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: LipidsTopic: PhospholipidsWhat is Lecithin?

29. Lecithin is a type of sterol.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: LipidsTopic: PhospholipidsChylomicrons

30. A chylomicron is a type of ________.A. lipoproteinB. fatty acidC. phospholipidD. sterolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Section: 6.03Topic: Digestion, absorption, and transportTopic: LipidsLipoproteins

31. Which of the following lipoproteins contains the highest percentage of cholesterol?A. LDLB. ChylomicronC. HDLD. VLDLAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.03Section: 6.06Topic: Digestion, absorption, and transportTopic: LipoproteinsHDL

32. High-density lipoproteins contain more protein than low-density lipoproteins.TRUEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.03Section: 6.06Topic: Digestion, absorption, and transportTopic: LipoproteinsCholesterol in Lipoproteins

33. High-density lipoproteins carry more cholesterol than low-density lipoproteins.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.03Section: 6.06Topic: Digestion, absorption, and transportTopic: LipoproteinsLipoproteins and Health

34. Which of the following statements is true?A. Hydrolyzed HDL is a toxic lipoprotein that contributes to cardiovascular disease.B. All forms of LDL cholesterol are considered unhealthy, because they increase the risk of diabetes.C. The cholesterol carried by oxidized LDL is taken up by certain arterial cells and deposited in plaque.D. VLDLs transport most forms of cholesterol in blood to the liver for disposal.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Learning Outcome: 06.06.01 Explain the process of atherosclerosis.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.03Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsTopic: LipoproteinsAlcohol Metabolism

35. Which of the following organs is the main site for detoxifying alcohol?A. LiverB. StomachC. KidneysD. SpleenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.03 Identify factors that affect alcohol metabolism.Section: 6.07Topic: AlcoholTopic: MetabolismTrans Fatty Acids

36. Compared to an unsaturated fatty acid, a trans fatty acid ________.A. is less likely to undergo oxidationB. contains no double bondsC. has a kink in its molecular structure that keeps it from being straightD. is comprised of glucose moleculesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsBanned Fats

37. In 2015, the U.S. Food and Drug Administration proposed a ban on the use of partially-hydrogenated oils in foods.TRUEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsSources of Monounsaturated Fatty Acids

38. Which of the following foods is a naturally rich source of monounsaturated fatty acids?A. Baked chickenB. Canola oilC. Corn oilD. Green beansAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsMonounsaturated Fats

39. Which of the following foods is a naturally rich source of monounsaturated fatty acids?A. MilkB. AvocadoC. ChickenD. WalnutsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsComparing Food Fats

40. Peanut oil is a richer source of polyunsaturated fatty acids than high linoleic sunflower seed oil.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsFood Sources of Fats

41. Which of the following foods is a naturally rich source of monounsaturated fatty acids?A. 1% MilkB. BeefC. PeanutsD. CherriesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsSources of Polyunsaturated Fat

42. Which of the following foods is a naturally rich source of polyunsaturated fatty acids?A. Ground beefB. Whole milkC. Corn oilD. Raw carrotsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsPolyunsaturated Fats

43. Which of the following foods is a naturally rich source of polyunsaturated fatty acids?A. Roast beefB. Green beansC. Soybean oilD. Whole milkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsFood Sources of Polyunsaturated Fatty Acids

44. Which of the following foods is a naturally rich source of polyunsaturated fatty acids?A. Stick margarineB. Cottonseed oilC. Roast beefD. Green beansAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Table 6.2Topic: Food sourcesTopic: LipidsSources of Omega-3 Fats

45. April wants to add _____ to her salad, because the food is a naturally rich source of omega-3 fats.A. bread cubesB. walnutsC. coconut oilD. cheddar cheeseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Food sourcesTopic: LipidsOmega-3 Fats

46. Which of the following foods is a naturally rich source of omega-3 fatty acids?A. Tuna fishB. Ground beefC. Fried chickenD. Whole-wheat breadAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Food sourcesTopic: LipidsIdentifying Sources of Omega-3 Fats

47. Which of the following foods is a naturally rich source of omega-3 fatty acids?A. Fried chickenB. Roast beefC. Canned salmonD. Whole-wheat breadAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Food sourcesTopic: LipidsRich Food Sources of Omega-3s

48. Which of the following foods is a naturally rich source of omega-3 fatty acids?A. Baked beansB. Whole-wheat breadC. Canned peachesD. Baked troutAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Food sourcesTopic: LipidsIncreasing Intake of Omega-3 Fats

49. Brett eats _____ to increase his intake of omega-3 fatty acids.A. fresh strawberriesB. baked beansC. whole-wheat breadD. canned sardinesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Food sourcesTopic: LipidsFunctions of Cholesterol

50. The liver uses cholesterol to make ________.A. WaterB. BileC. Vitamin AD. Fatty acidsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: LipidsTopic: Nutrient functionsTopic: SterolsRoles of Cholesterol

51. The body uses cholesterol to make ________.A. vitamin AB. steroid hormonesC. waterD. fatty acidsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: LipidsTopic: Nutrient functionsTopic: SterolsCholesterol in the Body

52. The body uses cholesterol to make vitamin ____.A. B-12B. DC. AD. EAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body.Section: 6.02Topic: LipidsTopic: Nutrient functionsTopic: SterolsLipid Chemistry

53. Which of the following statements is true?A. A saturated fat has a triple bond between two carbons in the hydrocarbon chain.B. A polyunsaturated fatty acid has two or more double bonds between carbons in the hydrocarbon chain.C. The omega end of a fatty acid molecule contains the acid group.D. Fatty acids contain nitrogen, hydrogen, and carbon.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsCholecystokinin

54. Cholecystokinin (CCK) is a hormone that ________.A. increases the production of salivary amylaseB. decreases the excretion of sodium ions from kidneysC. stimulates the gallbladder to secrete bile into the small intestineD. enables glucose to enter muscle cellsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body.Section: 6.03Topic: Digestion, absorption, and transportTopic: LipidsEnterohepatic Circulation

55. Which of the following organs relies on enterohepatic circulation to recycle bile salts?A. EsophagusB. LiverC. ThyroidD. BrainAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.02 Describe effects of enterohepatic circulation on cholesterol metabolism.Section: 6.03Topic: Digestion, absorption, and transportTopic: LipidsRecycling Bile Salts

56. The liver recycles bile salts to make new ________.A. white blood cellsB. bileC. hemoglobinD. glycogenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.03.02 Describe effects of enterohepatic circulation on cholesterol metabolism.Section: 6.03Topic: Digestion, absorption, and transportTopic: LipidsFat and the AMDR

57. Chase is a 22-year-old college student. According to recommendations of the Acceptable Macronutrient Distribution Range (AMDR), fat should comprise _____% of his total energy intake each day.A. 20 to 35B. 35 to 45C. 5 to 10D. 10 to 20Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsRisk Factors for Cardiovascular Disease

58. Which of the following characteristics is a major risk factor for cardiovascular disease (CVD)?A. Low income levelB. Increasing ageC. High intakes of vitamin CD. Asian ancestryAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsRisk of Cardiovascular Disease

59. Which of the following characteristics increases a person's risk of cardiovascular disease (CVD)?A. Higher than average intakes of calciumB. Female sexC. Asian ancestryD. Type 2 diabetesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsIncreasing Risk of Cardiovascular Disease

60. Which of the following characteristics or conditions increases a person's risk of cardiovascular disease (CVD)?A. Low body weightB. Asian ancestryC. Female sexD. HypertensionAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsMajor CVD Risk Factor

61. Which of the following characteristics or conditions is a major risk factor for cardiovascular disease (CVD)?A. Household incomeB. Low body fatC. Vitamin D intakeD. Male sexAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsHigh Risk for Cardiovascular Disease

62. Jared has a high risk of cardiovascular disease, because he has ________.A. high blood levels of HDL cholesterolB. a family history of cystic fibrosisC. chronic high blood pressureD. Asian ancestryAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsMajor Risk Factor for Cardiovascular Disease

63. Layla has a high risk of cardiovascular disease, because of her family history and ________.A. physically active lifestyleB. low blood pressureC. high blood levels of LDL cholesterolD. European ancestryAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.01 Explain the process of atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsCholesterol Transport

64. Which of the following substances carries cholesterol away from tissues?A. InsulinB. Insoluble fiberC. LDLD. HDLAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsTopic: LipoproteinsLipids and Health

65. Which of the following statements is true?A. Oxidized LDL contributes to arterial plaque buildup.B. Foods that contain cholesterol should be avoided because the substance is toxic to human cells.C. A diet that is high in saturated fat helps reduce high blood cholesterol levels.D. High levels of HDL cholesterol are associated with increased risk of heart disease.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.01 Explain the process of atherosclerosis.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Section: 6.06Topic: Cardiovascular DiseaseTopic: Digestion, absorption, and transportTopic: LipidsTopic: LipoproteinsBoosting Omega-3 Fat Intake

66. Which of the following foods is a good source of omega-3 fatty acids?A. ApplesB. Leaf lettuceC. Fat-free milkD. FlaxseedsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Cardiovascular DiseaseTopic: Essential fatty acidsTopic: LipidsBlood Component and CVD Risk

67. Having high blood levels of _____ may increase a person's risk of CVD.A. aspartic acidB. tryptophanC. HDLD. homocysteineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsAssessing Cardiovascular Disease Risk

68. Albert is a healthy, 23-year-old college student. He would like to know more about his risk of cardiovascular disease, so he can take preventive measures, if they are necessary. Albert should ________.A. have a chest x-rayB. undergo cardiac catheterization to determine the ejection factor of his heartC. test his urine for the presence of glucocorticoidsD. have a lipoprotein profile performed on a sample of his bloodAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsStandard Drinks

69. Theresa drank 5 ounces of wine. This amount of wine has about as much alcohol as the amount that is in ________.A. 3 ounces of liquorB. 12 ounces of beerC. 5 ounces of beerD. 1 ounce of liquorAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.01 Identify amounts of beer, wine, and distilled spirits in a standard drink.Section: 6.07Topic: AlcoholAlcohol Basics

70. Which of the following statements is true?A. In the United States, a BAC of 0.08% is the legal limit for intoxication for adult drivers.B. The pancreas is the primary site for alcohol metabolism.C. Alcohol is stored in body fat.D. Rapid heart rate is a sign of alcohol poisoning.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.03 Identify factors that affect alcohol metabolism.Learning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholHealth Effects of Alcohol Abuse

71. Chronic alcohol abuse ________.A. reduces fat deposits in the abdominal regionB. lowers blood pressureC. increases alertnessD. damages the heart muscleAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholAbusing Alcohol

72. Chronic alcohol abuse ________.A. increases the size of the adrenal glandsB. causes the heart to shrinkC. increases fat deposits in the abdominal regionD. lowers blood pressureAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholAlcohol Abuse and Cancer Risk

73. Chronic alcohol abuse increases the risk of ____ cancer.A. pancreaticB. skinC. muscleD. thyroidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholAlcohol and Health Risks

74. Chronic alcohol abuse increases the risk of ________.A. vitamin D and A toxicity syndromesB. essential fatty acid deficiency and cystic fibrosisC. colon and rectal cancerD. arthritis and low blood pressureAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholConsequences of Alcohol Abuse

75. Chronic alcohol abuse increases the risk of ________.A. shrunken heart syndromeB. low blood pressureC. skin tumorsD. liver cancerAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholIdentifying Organic Compounds

76. A scientist has discovered a new molecular compound that is a long chain of 26 carbons bonded together, with a methyl group on one end and an acid group on the other end of the molecule. The compound does not contain any nitrogen or sulfur atoms. Based on this information, the compound is a(an) ________.A. amino acidB. phospholipidC. fatty acidD. sterolAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsIdentifying Fatty Acids

77. A scientist has isolated a fatty acid that has 26 carbons bonded together. All of the carbon atoms in the chain are connected by single bonds. The only other elements in the compound are hydrogen and oxygen. Based on this information, the compound is a (an) _____ fatty acid.A. saturatedB. monounsaturatedC. essentialD. polyunsaturatedAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsRecognizing Fatty Acids

78. A scientist has isolated a fatty acid that has 26 carbons. Most of the carbon atoms in the fatty acid chain are connected by single bonds, except there is a double bond between the number 3 and 4 carbons as well as the number 9 and 10 carbons. The only other elements in the compound are hydrogen and oxygen. Based on this information, the compound is a _____ fatty acid.A. monounsaturatedB. polyunsaturatedC. hydroxytransylatedD. saturatedAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.01.01 Identify the major kinds of lipids, including triglycerides and cholesterol.Section: 6.01Topic: LipidsFatty Acid Chemistry

79. A scientist has isolated a fatty acid that has 26 carbons bonded together. Most of the carbon atoms in the chain are connected by single bonds, but there is a double bond between the number 9 and 10 carbons in the chain. The only other elements in the compound are hydrogen and oxygen. Based on this information, the compound is a (an) _____ fatty acid.A. polyunsaturatedB. saturatedC. essentialD. monounsaturatedAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.02Topic: LipidsIdentifying Lipids

80. A scientist has isolated a chemical compound that is partially soluble in water. The chemical helps keep water-soluble substances mixed with fats. When analyzing the composition of the chemical, the scientist determined that in addition to carbon, hydrogen, and oxygen, the compound contains nitrogen and phosphorus atoms. Based on this information, the compound is a (an) ________.A. phospholipidB. sterolC. nutrinoD. essential fatty acidAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.01.01 Identify the major kinds of lipids, including triglycerides and cholesterol.Section: 6.01Topic: LipidsTopic: PhospholipidsFood Ingredients

81. Victor is making cake batter. When he added corn oil, fat-free milk, baking powder, and salt together, the oil and milk separated into two layers. To make a mixture that does not separate into oily and watery components, Victor should add _____ and stir the ingredients together.A. egg yolksB. whey proteinC. fruit juiceD. high-fructose corn syrupAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.01.03 List at least three important functions of lipids in foods.Section: 6.01Topic: Food sourcesTopic: LipidsTopic: PhospholipidsAnalyzing Dietary Components

82. Duncan was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, he was given a synthetic formula diet that provided vitamins, minerals, animal protein, purified water, and corn starch. Within a few weeks, Duncan developed patches of scaly skin on his arms and legs and bald spots on his head. When _____ was added to his formula, the signs of the nutritional deficiency disappeared.A. polyunsaturated fatB. lipaseC. oleic acidD. calcium citrateAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.02.04 Discuss signs and symptoms of an essential fatty acid deficiency.Section: 6.02Topic: Deficiency and toxicity diseasesTopic: Essential fatty acidsTopic: LipidsAnalyzing Formula Diets

83. Maggie was a subject in a clinical study that was designed to determine the effects of certain diets on health. While participating in the study, she was given a synthetic formula diet that provided vitamins, minerals, egg protein, purified water, and potato starch. Within a few weeks, Maggie's hair began to fall out and she developed patches of scaly skin on her arms and legs. Which of the following substances should be added to her formula to treat her nutritional deficiency?A. Bile saltsB. Cholesterol estersC. Glucose polymersD. Essential fatty acidsAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 06.02.04 Discuss signs and symptoms of an essential fatty acid deficiency.Section: 6.02Topic: Deficiency and toxicity diseasesTopic: Essential fatty acidsTopic: LipidsSources of Unsaturated Fat

84. When she prepares food, Felicia wants to use a product that is a rich source of unsaturated fat. Based on this information, which of the following fats should she select?A. Coconut oilB. Cream cheeseC. Olive oilD. Unsalted butterAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsReducing Trans Fat Intake

85. When he prepares food, Edgar wants to use ingredients that are not high in trans fat. Based on this information, which of the following fats should he include in his recipes?A. Corn oilB. Partially-hydrogenated peanut oilC. ShorteningD. Stick margarine made with olive oilAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsRich Sources of Unsaturated Fat

86. When he prepares food, Nick wants to use a product that is a rich source of unsaturated fat. Based on this information, which of the following fats should he select?A. Coconut oilB. Partially hydrogenated shorteningC. Unsalted butterD. Canola oilAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsSources of Fats

87. Layla loves to cook, but she is concerned about the effects that certain dietary lipids may have on her health. She wants to prepare foods with fats that are naturally low in saturated fatty acids and high in polyunsaturated fatty acids. Based on this information, which of the following ingredients should she select?A. Corn oilB. ButterC. Coconut oilD. LardAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsBasics of Fatty Acids

88. Which of the followings statements is true?A. The human body can convert simple carbohydrates into alpha-linolenic acid.B. Trans fatty acids are naturally in many foods.C. Certain fish, such as salmon, are rich sources of omega-3 fatty acids.D. Saturated fatty acid has one double bond within its hydrocarbon chain.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.01.01 Identify the major kinds of lipids, including triglycerides and cholesterol.Learning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids.Section: 6.01Section: 6.02Topic: Food sourcesTopic: LipidsFoods to Lower Blood Cholesterol

89. Carter wants to lower his blood cholesterol level. Based on this information, he should limit his intake of ________.A. fruit juicesB. butter and beefC. whole grain productsD. nuts and seedsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.02Section: 6.06Topic: Cardiovascular DiseaseTopic: Food sourcesTopic: LipidsNatural Sources of Cholesterol

90. Which of the following foods naturally contains cholesterol?A. ChickenB. PeanutsC. BroccoliD. Sunflower seedsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsTopic: SterolsIdentifying Sources of Cholesterol

91. Which of the following foods is a source of cholesterol?A. High-fructose corn syrupB. Organic carrotsC. Rolled oatsD. Pork steakAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsTopic: SterolsRecognizing Sources of Cholesterol

92. Which of the following foods contains cholesterol?A. Roast porkB. White potatoC. Ripe bananaD. Green beansAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsTopic: SterolsCholesterol in Food

93. Stick margarine is one of the main sources of cholesterol in the typical American's diet.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsTopic: SterolsFood Sources of Saturated Fat and Cholesterol

94. Which of the following foods is a rich source of saturated fat and cholesterol?A. Coconut oilB. Whole milkC. Peanut butterD. MargarineAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol.Section: 6.02Topic: Food sourcesTopic: LipidsAnalyzing Diets for Fat Intake

95. Owen usually consumes about 3000 kcal/day. On average, his fat intake is approximately 80 g/day. Based on this information, which of the following statements describes Owen's diet?A. Owen's fat intake meets the RDA for lipids.B. Owen's fat intake is not high enough to support good health.C. Owen's fat intake is too high.D. Owen's fat intake is within the AMDR.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsTopic: Nutrition computationsCalculating Fat Intakes

96. Maria usually consumes about 2000 kcal/day. On average, her fat intake is approximately 90 g/day. Based on this information, which of the following statements describes Maria's diet?A. Maria's fat intake is within the AI.B. Maria's fat intake is higher than the AMDR.C. Maria's fat intake meets the RDA for lipids.D. Maria's fat intake is not high enough to support good health.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsTopic: Nutrition computationsAMDR for Lipids

97. Bill recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record. According to the results of the analysis, his average fat intake was _____ of total calories each day, which is within the Acceptable Macronutrient Distribution Range.A. 25%B. 5%C. 10%D. 15%Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsUnderstanding the AMDR for Lipids

98. Phyllis recorded her food intake for a week and then used a computerized dietary analysis program to analyze her diet record. According to the results of the analysis, her average daily saturated fat intake was 10% of total calories; her average daily unsaturated fat intake was 35% of total calories; and her average daily cholesterol intake was 250 mg. Based on this information, her total fat intake is _____ the Acceptable Macronutrient Distribution Range.A. belowB. aboveC. withinD. More information about Phyllis's omega-6 intake is needed to answer this question.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsTopic: Nutrition computationsTotal Fat Intake and The AMDR

99. Don recorded his food intake for a week and then used a computerized dietary analysis program to analyze his diet record. According to the results of the analysis, his average daily saturated fat intake was 5% of total calories; his average daily unsaturated fat intake was 12% of total calories; and his average daily cholesterol intake was 350 mg. Based on this information, his total fat intake is _____ the Acceptable Macronutrient Distribution Range.A. More information about Don's omega-3 intake is needed to answer this question.B. aboveC. belowD. withinAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat.Section: 6.04Topic: LipidsTopic: Nutrition computationsDetermining Saturated Fat in Food

100. Jason would like to know the amount of saturated fat in a serving of food, but he doesn't have access to a food composition table or the Internet. According to the Nutrition Facts panel on the food's package, one serving has 10 g of fat, 5 g of polyunsaturated fat, 2 g of monounsaturated fat, and 150 mg of cholesterol. Approximately how much saturated fat is in a serving of the food?A. 167 gB. 3 gC. 17 gD. 8 gAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.05.01 Use the Nutrition Facts panel to determine amounts of total fat and various types of fatty acids in a serving of a packaged food.Section: 6.05Topic: LipidsTopic: Nutrition computationsLowering Risk of CVD

101. Bill would like to follow recommendations that would reduce his risk of cardiovascular disease (CVD). Based on this information, Bill should ________.A. gain some body weightB. become more physically activeC. consume more saturated fatD. smoke no more than a pack of cigarettes dailyAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsLimiting CVD Risk

102. Carlos has a family history of premature heart disease and stroke. To lower his risk of cardiovascular disease, Carlos should ________.A. stop smoking cigarettesB. increase his intake of vitamin KC. increase his intake of trans fatD. take medication to increase his blood pressureAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsBlood Cholesterol Levels

103. Jeanne's total blood cholesterol level is 240 mg/dl. According to this information, ________.A. Jeanne needs to increase her intake of trans fat and decrease her intake of omega-3 fatB. Jeanne needs to reduce her total blood cholesterol level to under 200 mg/dl and increase her HDL level to lower her risk of heart diseaseC. Jeanne's total blood cholesterol level is too low to provide optimal health, and she should consume more foods that are rich sources of saturated fatD. Jeanne's total blood cholesterol level and her ratio of total cholesterol to HDL cholesterol are within healthy limitsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsTopic: LipoproteinsInterpreting Blood Cholesterol Levels

104. Kevin's total blood cholesterol level is 190 mg/dl and his HDL cholesterol level is 60 mg/dl. According to this information, ________.A. Kevin's total blood cholesterol level is within the healthy rangeB. Kevin's HDL cholesterol level is too low to reduce his risk of cardiovascular diseaseC. Kevin's total blood cholesterol level is too low to provide optimal health and he should eat more saturated fatD. Kevin needs to reduce his total blood cholesterol level to under 50 mg/dl to lower his risk of heart diseaseAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis.Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol.Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsTopic: LipoproteinsReducing Blood Cholesterol

105. Dana wants to reduce her blood cholesterol level by eating ________.A. more partially-hydrogenated fatsB. less beefC. more coconut oilD. fewer fruits and vegetablesAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis.Section: 6.06Topic: Cardiovascular DiseaseTopic: LipidsTopic: LipoproteinsAlcohol Concepts

106. While at a party, Jenna drank 24 ounces of beer and 10 ounces of wine. Based on this information, her alcohol consumption was equivalent to ____ standard alcoholic drinks.A. 2B. 8C. 4D. 6Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.07.01 Identify amounts of beer, wine, and distilled spirits in a standard drink.Section: 6.07Topic: AlcoholStandard Alcoholic Beverages

107. While at a bar, Jake drank 3 ounces of whiskey. Based on this information, Jake consumed about the same amount of alcohol that is in _____ 12-oz cans of regular beer.A. twoB. fiveC. fourD. threeAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.07.01 Identify amounts of beer, wine, and distilled spirits in a standard drink.Section: 6.07Topic: AlcoholSobering Up

108. While at a party, Dimitrius became drunk after consuming 6 cans of beer and 2 shots of whiskey. To sober up, he should ________.A. run a mile and then take a cold showerB. stop drinking and give his liver time to metabolize the alcoholC. drink 3 cups of strong coffeeD. drink a glass of orange juice that contains a raw egg and tabasco sauceAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.07.03 Identify factors that affect alcohol metabolism.Section: 6.07Topic: AlcoholMetabolizing Alcohol

109. After drinking too much alcohol at a party, Samantha can sober up rapidly by drinking coffee and taking high doses of vitamin C.FALSEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 06.07.03 Identify factors that affect alcohol metabolism.Section: 6.07Topic: AlcoholBlood Alcohol Concentration

110. Manny's blood alcohol concentration is 0.36. Based on this information, Manny is ________.A. able to drive safelyB. acting more sociable and feeling less tenseC. acting aggressively toward his partnerD. unconsciousAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Table 6.11Topic: AlcoholClassifying Drinkers

111. Christina drinks 1 beer a day. At this level of alcohol consumption, she is ________.A. an abstainerB. an abuserC. a binge drinkerD. a moderate drinkerAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 06.07.02 Classify people who drink alcohol according to their usual pattern of consumption.Section: 6.07Table 6.9Topic: AlcoholClassifying Beer Drinkers

112. Eddie drinks 6 beers a week. At this level of alcohol consumption, he is ________.A. an abuserB. a binge drinkerC. an abstainerD. a moderate drinkerAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.07.02 Classify people who drink alcohol according to their usual pattern of consumption.Section: 6.07Table 6.9Topic: AlcoholClassifying Consumers of Alcohol

113. When Leah parties with her friends, she usually drinks 6 beers during a 2-hour party. At this level of alcohol consumption, she is ________.A. a restrained drinkerB. a moderate drinkerC. an abstainerD. a binge drinkerAccessibility: Keyboard NavigationLearning Outcome: 06.07.02 Classify people who drink alcohol according to their usual pattern of consumption.Section: 6.07Table 6.9Topic: AlcoholAlcohol and Pregnancy

114. Women who are trying to become pregnant or are pregnant should ________.A. drink alcohol only with mealsB. limit their alcohol consumption to beerC. mix distilled alcohol with fruit juice before consuming itD. avoid all forms of alcoholAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholAlcohol Consumption During Pregnancy

115. Lydia thinks she is 6-weeks pregnant. While she was at a party, she _____, because she did not want to endanger the embryo that was developing inside her body.A. refused all alcoholic beveragesB. consumed only dry red winesC. limited her alcohol intake to one shot of liquorD. drank only a few beersAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholConsequences of Alcohol Consumption During Pregnancy

116. Paige is 6 weeks pregnant. Although Paige drank alcohol before she became pregnant, she refuses to drink any alcohol now, because she does not want to have a baby born with ________.A. pancreatic cancerB. a fetal alcohol spectrum disorderC. Wernicke-Korsakoff syndromeD. cirrhotic liver diseaseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.07.04 Discuss alcohol’s effects on health.Section: 6.07Topic: AlcoholNutrition Facts Panel

117. According to the original Nutrition Facts panel on a package of reduced fat cream cheese, a 1 oz serving of the cream cheese supplies 70 kcal; 50 of the kcal are from fat. Based on this information, fat contributes about _____ % of total kcal.A. 51B. 91C. 31D. 71Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 06.05.01 Use the Nutrition Facts panel to determine amounts of total fat and various types of fatty acids in a serving of a packaged food.Section: 6.05Topic: Food and supplement labelingTopic: Nutrition computations2015–2020 Dietary Guidelines and Cholesterol

118. According to the 2015–2020 version of the Dietary Guidelines, cholesterol intake should be ________.A. between 300 and 600 mg/dayB. limited to no more than 500 mg/dayC. limited to 2 eggs/day or 5 egg yolks/weekD. kept as low as possible, while eating a healthy dietAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes.Section: 6.04Topic: LipidsDietary Guidelines and Trans Fat

119. According to the 2015–2020 Dietary Guidelines for Americans, adults should keep their trans fat intake as low as possible.TRUEAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes.Section: 6.04Topic: Food and supplement labelingTopic: Lipids

Chapter 06 Test Bank: Fats and Other Lipids Summary

Category # of Questions

Accessibility: Keyboard Navigation 119

Activity Type: New 14

Bloom's Level: 1. Remember 77

Bloom's Level: 2. Understand 11

Bloom's Level: 3. Apply 22

Bloom's Level: 4. Analyze 7

Bloom's Level: 5. Evaluate 1

Learning Outcome: 06.01.01 Identify the major kinds of lipids, including triglycerides and cholesterol. 4

Learning Outcome: 06.01.02 List at least six functions of lipids in the body. 4

Learning Outcome: 06.01.03 List at least three important functions of lipids in foods. 2

Learning Outcome: 06.02.01 Explain the differences in the chemical structures of saturated, monounsaturated, polyunsaturated, and trans fatty acids. 10

Learning Outcome: 06.02.02 Identify major food sources of each kind of lipid, including the essential fatty acids, phospholipids, and cholesterol. 26

Learning Outcome: 06.02.03 Discuss the roles of essential fatty acids, phospholipids, and cholesterol in the body. 11

Learning Outcome: 06.02.04 Discuss signs and symptoms of an essential fatty acid deficiency. 3

Learning Outcome: 06.03.01 Discuss the digestion, absorption, and transport of lipids in the body. 6

Learning Outcome: 06.03.02 Describe effects of enterohepatic circulation on cholesterol metabolism. 2

Learning Outcome: 06.03.03 Explain the primary role of adipose cells. 3

Learning Outcome: 06.04.01 Recall the percentage of fat in the typical American diet and the AMDR for fat. 6

Learning Outcome: 06.04.02 Discuss Dietary Guidelines recommendations for fat and cholesterol intakes. 5

Learning Outcome: 06.05.01 Use the Nutrition Facts panel to determine amounts of total fat and various types of fatty acids in a serving of a packaged food. 4

Learning Outcome: 06.05.02 Compare total fat and saturated fat contents of packaged foods. 2

Learning Outcome: 06.06.01 Explain the process of atherosclerosis. 3

Learning Outcome: 06.06.02 List at least three modifiable risk factors and three modifiable risk factors for atherosclerosis. 10

Learning Outcome: 06.06.03 Distinguish HDL cholesterol from LDL cholesterol. 8

Learning Outcome: 06.06.04 Discuss dietary and other lifestyle actions that can reduce the risk of atherosclerosis. 11

Learning Outcome: 06.07.01 Identify amounts of beer, wine, and distilled spirits in a standard drink. 3

Learning Outcome: 06.07.02 Classify people who drink alcohol according to their usual pattern of consumption. 3

Learning Outcome: 06.07.03 Identify factors that affect alcohol metabolism. 4

Learning Outcome: 06.07.04 Discuss alcohol’s effects on health. 10

Section: 6.01 10

Section: 6.02 50

Section: 6.03 11

Section: 6.04 11

Section: 6.05 5

Section: 6.06 26

Section: 6.07 19

Table 6.11 1

Table 6.2 7

Table 6.9 3

Topic: Alcohol 19

Topic: Cardiovascular Disease 18

Topic: Deficiency and toxicity diseases 3

Topic: Digestion, absorption, and transport 8

Topic: Essential fatty acids 13

Topic: Food and supplement labeling 5

Topic: Food sources 25

Topic: Lipids 94

Topic: Lipoproteins 9

Topic: Metabolism 3

Topic: Nutrient functions 9

Topic: Nutrition computations 9

Topic: Nutritional biochemistry 1

Topic: Phospholipids 4

Topic: Sterols 7

Topic: Triglycerides 3