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Q:
What is the relationship between body proteins and water? a. Proteins attract water. b. Water attracts proteins. c. Water degrades proteins. d. Proteins form polymers of water. e. Proteins repel water.
Q:
What type of protein would the body make in order to heal a wound? a. Ferritin b. Albumin c. Collagen d. Hemoglobin e. Enzyme
Q:
A common genetic variation which causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease ____. a. diabetes b. marasmus c. phenylketonuria d. sickle-cell anemia e. hemolytic anemia
Q:
What is a ribosome? a. A template for protein synthesis b. A hard knot of subcutaneous protein mass c. A structure upon which proteins are assembled d. An antibody synthesized by specialized immune cells e. The product of failed protein synthesis
Q:
The process whereby messenger RNA is made from a DNA template is ____. a. expression b. sequencing c. transcription d. ribosome assembly e. translation
Q:
What best describes the structure of pepsin? a. Lipid b. Protein c. Nucleic acid d. Carbohydrate e. Sterol
Q:
What is the usual fate of orally ingested enzyme supplements? a. Digestion by gastrointestinal proteases b. Rapidly degradation by salivary secretions c. Almost complete absorption in original form from the stomach d. Complete absorption in original form from the jejunum e. Rapid excretion through the digestive system
Q:
The chief function of pepsin is to ____. a. emulsify dietary proteins b. activate hydrochloric acid c. activate pancreatic proteases d. cleave proteins into smaller polypeptides e. renature nonessential proteins
Q:
The function of a protease is to ____. a. hydrolyze proteins b. synthesize proteins c. hydrolyze ribosomes d. synthesize ribosomes e. synthesize macrophages
Q:
What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid? a. Pepsin b. Transaminase c. Pancreatic protease d. Intestinal peptidase e. Salivary protease
Q:
In what organ is pepsin active? a. Stomach b. Pancreas c. Small intestine d. Large intestine e. Liver
Q:
The application of heat or acid to a protein that causes its shape to change is known as ____. a. stiffening b. condensation c. denaturation d. destabilization e. hydrolization
Q:
What is the process by which heat or acidity disrupts the normal shape of a protein chain? a. Digestion b. Condensation c. Denaturation d. Hydrogenation e. Hydrolysis
Q:
An example of a protein with quaternary polypeptide structures is ____. a. insulin b. tryptophan c. hemoglobin d. disulfide bridges e. valine
Q:
Which of the following is a feature of hemoglobin? a. It has no tertiary structure. b. It holds the mineral calcium. c. It is constructed of four polypeptide chains. d. It has no primary or secondary structure. e. It is a ring protein.
Q:
When two amino acids are chemically joined together, the resulting structure is called a ____. a. dipeptide b. diglyceride c. polypeptide d. disaccharide e. polysaccharide
Q:
What type of reaction is required to bind two molecules of glycine together and release a molecule of water? a. Hydrolysis b. Deamination c. Denaturation d. Condensation e. Transnaturation
Q:
What amino acid is classified as conditionally essential when dietary intake of phenylalanine is insufficient or the body cannot normally metabolize phenylalanine? a. Cysteine b. Tyrosine c. Glutamine d. Isoleucine e. Asparagine
Q:
Which item is an essential amino acid? a. Cysteine b. Leucine c. Glutamine d. Serine e. Alanine
Q:
Which item is a nonessential amino acid in human nutrition? a. Proline b. Threonine c. Methionine d. Tryptophan e. Phenylalanine
Q:
What is the simplest amino acid? a. Valine b. Glycine c. Alanine d. Methionine e. Tryptophan
Q:
Which item is contained in an amino acid? a. An acid group b. An ester group c. An aldehyde group d. A central hydrogen atom e. A central oxygen atom
Q:
Which term is used to classify amino acids in the diet? a. Essential b. Unessential c. Partially essential d. Moderately essential e. Rarely essential
Q:
Which element is found in certain amino acids? a. Iron b. Sulfur c. Calcium d. Potassium e. Mercury
Q:
What is the primary factor that differentiates one amino acid from another? a. The side group b. The central carbon atom c. The number of oxygen atoms d. The number of nitrogen atoms e. The presence of a central hydrogen atom
Q:
What is a conjugated linoleic acid? a. A type of cis-fatty acid b. A partially hydrogenated omega-6 lipid c. 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 e. A nitrogen-containing compound found in foods and made in the body from the amino acid methionine.
Q:
Which product is considered a major source of polyunsaturated fat? a. Corn oil b. Palm oil c. Peanut oil d. Chicken fat e. Olive oil
Q:
Which product provides abundant amounts of omega-3 fatty acids? a. Palm oil b. Walnut oil c. Soybean oil d. Flaxseed oil e. Corn oil
Q:
Which product has the highest percentage of its fat in polyunsaturated form? a. Butter b. Corn oil c. Beef tallow d. Coconut oil e. Palm oil
Q:
What product has the highest percentage of its fat in saturated form? a. Butter b. Walnut oil c. Beef tallow d. Coconut oil e. Chicken fat
Q:
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 e. tallow oil
Q:
Which compound is missing four or more hydrogen atoms? a. Monounsaturated fatty acid b. Polyunsaturated fatty acid c. Long-chain saturated fatty acid d. Short-chain saturated fatty acid e. Triglycerides
Q:
What is a common dietary saturated fatty acid? a. Oleic acid b. Stearic acid c. Linolenic acid d. Arachidonic acid e. Lineolic acid
Q:
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 e. oxygen atoms
Q:
Which item is a chief source of short-chain and medium-chain fatty acids? a. Fish b. Eggs c. Dairy d. Soybeans e. Fruit
Q:
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 e. Esters of carbon and hydrogen
Q:
Lipids that are liquid at room temperature are known as ____. a. oils b. fats c. omegas d. glycerols e. phospholipids
Q:
Lipids that are solid at room temperature are known as ____. a. oils b. fats c. omegas d. glycerols e. phospholipids
Q:
In which form are most dietary lipids found? a. Sterols b. Glycerols c. Triglycerides d. Monoglycerides e. Polyglycerides
Q:
Which statement characterizes 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 e. Pancreatic lipase forms emulsified fats from monoglycerides
Q:
What term may be used to describe a hydrophobic substance? a. Lipophilic b. Lipophobic c. Glycerophilic d. Glycerophobic e. Emulsifiable
Q:
Which of the following is a characteristic of cholesterol? a. It is absorbed directly into the blood b. 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 e. It has no functions in the healthy body.
Q:
What is the major source of "good" cholesterol? a. Fatty fish b. Fatty meat c. Endogenous synthesis d. Monounsaturated and polyunsaturated fatty acids e. Dairy foods
Q:
Which food contains cholesterol? a. Corn b. Olives c. Roasted turkey d. Roasted peanuts e. Boiled potatoes
Q:
About how much cholesterol is synthesized by the liver every day? a. 100 to 300 mg b. 300 to 500 mg c. 500 to 800 mg d. 800 to 1500 mg e. 1500 to 2500 mg
Q:
Which statement describes is a feature of choline? a. It is a part of lecithin. b. It is a type of cis-fatty acid. c. It is a type of trans-fatty acid. d. It is attached to omega-3 fatty acids. e. It has a multiple ring structure.
Q:
What type of compound is lecithin? a. Bile salt b. Glycolipid c. Lipoprotein d. Phospholipid e. Sterol
Q:
Which statement describes a feature of trans-fatty acids? a. In nature, most double bonds are trans. b. 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. e. The hydrogen atoms are located on the same side of a double bond.
Q:
Bile is known to assist in the absorption of ____. a. fat b. carbohydrate c. protein d. vitamins e. minerals
Q:
How is soluble fiber in the diet thought to help lower blood cholesterol level? a. It denatures cholesterol in the stomach. b. 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. e. It binds to the fats and denatures them.
Q:
Chylomicrons are synthesized within the ____. a. liver b. intestinal cells c. lymphatic system d. storage compartment of plant seeds e. spleen
Q:
What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis? a. Mouth b. Stomach c. Small intestine d. Large intestine e. Esophagus
Q:
In the digestion of fats, emulsifiers function as ____. a. enzymes b. hormones c. detergents d. chylomicrons e. macrophages
Q:
Which lipoprotein contains the highest percentage of cholesterol? a. Chylomicron b. Low-density lipoprotein c. High-density lipoprotein d. Very-low-density lipoprotein e. Very-high density lipoprotein
Q:
In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____. a. less lipid b. less protein c. more cholesterol d. more carbohydrate e. more triglyceride
Q:
Which example characterizes 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 e. Cholesterol that is made from bile in the small intestine and transported to the liver
Q:
Spherical complexes of emulsified fats are known as ____. a. micelles b. chylomicrons c. monolipomicrons d. endogenous bilayer aggregates e. polymerized lipids
Q:
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 e. Substances that dampen inflammation and decrease insulin resistance
Q:
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 e. omega-3 fatty acids
Q:
What tissue contains special receptors for removing low-density lipoproteins from the circulation? a. Liver b. Adipose c. Arterial walls d. Skeletal muscle e. Smooth muscle
Q:
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 e. 16
Q:
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. e. certain adipokines
Q:
What is the immediate precursor for the eicosanoids? a. Glucose b. Hormones c. Fatty acids d. Cholesterol e. Lipases
Q:
Which acid is an omega-3 fat? a. Acetic acid b. Palmitic acid c. Linoleic acid d. Docosahexaenoic acid e. Arachidonic acid
Q:
Which lipid is an essential nutrient? a. Lecithin b. Cholesterol c. Stearic acid d. Linoleic acid e. Adipokine
Q:
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 e. facilitate reproduction
Q:
Which statement best describes the nutritional value of eggs? 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. e. Egg substitutes often have higher levels of cholesterol than do eggs.
Q:
Which source 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 e. Shortening
Q:
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 e. lipid balance ratio
Q:
How much energy does one gram of fat provide? a. 3 kcal b. 5 kcal c. 7 kcal d. 9 kcal e. 11 kcal
Q:
Approximately what percentage of the body's energy needs at rest is supplied by fat? a. 5 b. 25 c. 40 d. 60 e. 75
Q:
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 e. Regulation of blood pressure and blood clotting
Q:
What is the function of lipoprotein lipase? a. Synthesizes lipoproteins in liver cells b. Synthesizes triglycerides in adipose cells c. Assembles lipid particles into chylomicrons d. Hydrolyzes blood triglycerides for uptake into cells e. Stimulates the release of triglycerides from the liver
Q:
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 e. Monounsaturated fatty acids
Q:
Which statement is true 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. e. It is especially important for female athletes to keep their fat intake to less than 15% of their total kcal.
Q:
The average daily cholesterol intake of U.S. women is about ____. a. 134 mg b. 184 mg c. 224 mg d. 274 mg e. 304 mg
Q:
Surveys show that U.S. adults' average intake of fat as a percentage of total energy intake is ____. a. 14% b. 24% c. 34% d. 44% e. 54%
Q:
What is the recommended range of daily fat consumption for an individual on a 2000 calorie diet? a. 5 to 15 grams b. 20 to 35 grams c. 45 to 75 grams d. 80 to 100 grams e. 125 to 150 grams
Q:
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 e. 45
Q:
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 e. 60