Chapter 4 Fat Test Bank Answers

Chapter 4: Fat

TEST QUESTIONS

Multiple Choice

1. Fats are generally:
   1. liquid at room temperature and from animal sources
   2. solid at room temperature and from animal sources
   3. liquid at room temperature and from plant sources
   4. solid at room temperature and from plant sources

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Oils are generally:
   1. liquid at room temperature and from animal sources
   2. solid at room temperature and from animal sources
   3. liquid at room temperature and from plant sources
   4. solid at room temperature and from plant sources

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. In foods, fat enhances:
   1. taste
   2. aroma
   3. tenderness
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Which of the following proteins is lowest in fat?
   1. beef tenderloin roast
   2. chicken breast with skin
   3. flounder
   4. bacon

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Which cut of beef is considered lower in fat?

a. top round

b. 90/10 ground beef

c. flank steak

d. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Which dairy food has the lowest fat and saturated fat content?

a. butter

b. cheddar cheese

c. yogurt made from 1% milk

d. sour cream

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Which of the following food groups generally contain little fat?
   1. fruits and vegetables
   2. meats and poultry
   3. dairy
   4. fats and oils

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Most of the lipids in foods and also in the body are in the form of:
   1. fatty acids
   2. amino acids
   3. triglycerides
   4. cholesterol

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Each triglyeride contains three:

a. amino acids

b. fatty acids

c. glucose

d. sucrose

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. The process of hydrogenating oils to solid fats creates:
   1. polyunsaturated fat
   2. monounsaturated fat
   3. trans fat
   4. cholesterol

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Polyunsaturated fats are found in large amounts in:
   1. soybean oil
   2. corn oil
   3. olive oil
   4. a and b only

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Monounsaturated fats are found in large amounts in:
   1. shortening
   2. soybean oil
   3. olive oil
   4. tub margarine

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Which of the following contains the most saturated fat?

a. olive oil

b. corn oil

c. chicken fat

d. butter

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. The biggest sources of saturated fat in the American diet are:

a. cheese and pizza

b. beef and pork

c. fat and eggs used in desserts

d. whole milk

e. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Margarine is usually made from:
   1. animal fat
   2. vegetable oil
   3. vegetable shortening
   4. lard

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Which of the following foods does NOT contain trans fats?
   1. ready-made frosting
   2. canned peaches
   3. cookies
   4. pie crust

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 4.2

1. Which of the following is the main source of trans fats in the American diet?

a. hydrogenated oils

b. partially hydrogenated oils

c. corn oil

d. coconut oil

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. The fat in nuts is mostly:

a. saturated

b. unsaturated

c. trans fats

d. partially hydrogenated

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Alpha-linolenic acid is found in:
   1. canola oil
   2. walnuts
   3. ground flaxseed
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Canola oil is a good source of:
   1. linoleic acid
   2. alpha-linolenic acid
   3. saturated fat
   4. DHA

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Which is a function of the essential amino acids?

a. improve fertility

b. reduce risk of diabetes

c. growth and development

d. decrease LDL

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. The best sources of the omega-3 fatty acids DHA and EPA are:
   1. vegetable oils
   2. soy foods
   3. fatty fish
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Which of the following is a fatty fish?
   1. cod
   2. tuna
   3. haddock
   4. flounder

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Omega-3 fatty acids are most important for the health of your:
   1. heart
   2. liver
   3. lungs
   4. muscles

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. How much fish should you eat each week?
   1. 4 ounces
   2. 8 ounces
   3. 12 ounces
   4. 15 ounces

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Pregnant women, nursing mothers, and young children should take special precautions to avoid fish containing high levels of _________________.
   1. protein
   2. mercury
   3. hormones
   4. E. coli

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Which seafood is high in mercury?

a. salmon

b. light canned tuna

c. shrimp

d. shark

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. An essential fatty acid is one that:
   1. must be present in the diet
   2. the body can make enough for itself
   3. comes from an animal source
   4. come from a plant source

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Cholesterol is in:
   1. peanut butter
   2. jelly
   3. cheese
   4. bread

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Too much cholesterol in the blood is due mainly to eating too much:
   1. cholesterol
   2. saturated fat
   3. monounsaturated fat
   4. polyunsaturated fat

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. Cholesterol has vital functions in the body such as:
   1. part of every cell in the body
   2. starting material for some hormones
   3. forming cell membranes
   4. making bile
   5. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. About ____ percent of your fat stores are located under the skin where it helps keep you warm and provides a cushion around vital organs.
   1. 30
   2. 50
   3. 70
   4. 90

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4

1. Which is NOT a function of lipids?
   1. provide energy
   2. part of cell membranes
   3. transport the fat-soluble vitamins
   4. vital to making enzymes

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4

1. Which type of cell in your body stores fat?
   1. liver
   2. muscle
   3. adipose
   4. bone

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4

1. Once fats reach the small intestine, the gallbladder is stimulated to release ________ into the intestine to emulsify fat.
   1. lecithin
   2. bile
   3. gastric lipase
   4. lymph

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4

1. Lipoproteins:
   1. transports mostly triglycerides from the intestine through the lymph system to the blood
   2. transports much of the cholesterol found in the blood
   3. contain fat and protein
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4

1. Which of the following fat(s) are the main contributors to high blood cholesterol levels?
   1. saturated fat
   2. monounsaturated fat
   3. trans fat
   4. a and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. In the body, trans fatty acids behave like ________________ and raise blood cholesterol levels.
   1. saturated fat
   2. monounsaturated fat
   3. polyunsaturated fat
   4. sugar

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. High LDL cholesterol increases your risk of:
   1. diabetes
   2. osteoporosis
   3. heart attack
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. Fat intake is recommended for adults to be:
   1. 10 to 20 percent of kcalories
   2. 20 to 25 percent of kcalories
   3. 20 to 35 percent of kcalories
   4. 40 percent of kcalories

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. How much trans fats should you eat?
   1. 10 percent of total kcalories
   2. 30 percent of total kcalories
   3. 0 grams
   4. There are no recommendations for trans fats.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. About ____ percent or less of your kcalories can come from saturated fat.
   1. 10
   2. 15
   3. 20
   4. 25

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. Which of the following are risk factors for heart disease?

a. high LDL levels

b. obesity

c. high blood pressure

d. lack of exercise

e. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. Replace protein foods that are higher in saturated fats with choices that:
   1. are 60 percent fat-free
   2. are rich in solid fats
   3. are sources of oils
   4. contain some trans fats

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. A good alternative to mayonnaise and sour cream in dressings is:

a. ricotta cheese

b. pureed bananas

c. low-fat plain yogurt

d. whipped egg whites

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.6

True/False

1. Much of the fat in meat, milk, cheese and fried foods is invisible.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.1

1. Each fat you eat contains a mix of saturated, monounsaturated, and polyunsaturated fatty acids, but one type of fatty acid usually dominates.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.2

1. Besides the cholesterol in foods, your body makes cholesterol.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. It’s more important to limit the amount of fat you eat than to pay attention to what type of fat you eat.

a. true

b. false

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. Being at a healthy weight and exercising regularly helps prevent heart disease.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.5

1. Add cheese at the most critical part of the preparation, usually just before service, so the richness of the cheese is the first flavor and aroma that reaches the customer.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.6

Essay

1. What kinds of foods are saturated and trans fat found in? Are there any significant health effect(s) for each type of fat? Also, name four foods containing monounsaturated or polyunsaturated fat.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 4.2

1. List two functions of cholesterol.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.3

1. List three functions of lipids in the body and three functions of lipids in food.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 4.4 and 4.1

1. Describe how lipids are digested, absorbed, and transported within the body.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 4.4

1. Why is it preferable in terms of fat to bake your own baked goods?

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 4.5

1. Describe four substitutions you can make to decrease saturated fat intake and increase intake of monounsaturated and polyunsaturated fats.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 4.5