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Q:
in comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique? a.carbon b.oxygen c.nitrogen d.hydrogen
Q:
what element is found in proteins but not in carbohydrates and fats? a.carbon b.oxygen c.calcium d.nitrogen
Q:
describe the content of traditional mediterranean diets and explain the benefits of these foods to cardiovascular health.
Q:
discuss the most common food sources of harmful fats and ways to reduce their intake.
Q:
how are omega-3 fats thought to protect against heart disease?
Q:
discuss the health benefits of substituting nuts for other sources of fat in the diet.
Q:
discuss the potential health benefits of substituting olive oil for other cooking fats.
Q:
how are nuts thought to protect against heart disease?
Q:
discuss the benefits and possible hazards of dietary fat replacers in the diet.
Q:
explain the position of the american heart association concerning intake of butter and margarine.
Q:
give 3 examples each of good dietary sources of linoleic acid, epa, linolenic acid, and dha.
Q:
what is meant by solid fat? list three common dietary sources of solid fats.
Q:
provide examples of how food manufacturers are able to reduce the amount of lipids in their food products.
Q:
list strategies for lowering fat intake with minimal impact on diet palatability.
Q:
your aunt lillie has a heart condition and insists that taking liberal amounts of fish oil capsules every day will help her ailment. what are the possible adverse effects from this practice?
Q:
your friend does not like the taste of any kind of fish, but wishes to consume more omega-3 fats. what advice is appropriate?
Q:
your uncle discloses that he was found to have a high blood level of ldl and a low concentration of hdl. what changes in lifestyle would help in reversing the ldl and hdl ratio?
Q:
discuss the relationship of dietary fats to atherosclerosis. what dietary changes bring about the greatest reductions in blood lipids?
Q:
explain the possible links between dietary fat intake and cancer.
Q:
compare and contrast the risks from consuming margarine or butter.
Q:
discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.
Q:
explain the chemical differences between fish oil and corn oil. discuss the health benefits of fish oil. what are some of the possible disadvantages of increasing the consumption of fish and fish oil supplements?
Q:
list the essential fatty acids (efa) for human beings. what are the signs of efa deficiency? what is the minimum amount of efa required to prevent a deficiency? what foods are rich sources of efa?
Q:
how do eicosanoids differ from hormones?
Q:
discuss the functions of lipids in the body. what is the role of the liver in metabolizing and processing fats?
Q:
what factors raise hdl and/or lower ldl?
Q:
discuss the composition and function of the major circulating lipoproteins.
Q:
what is the role of micelles in the absorption of lipids and how are they formed?
Q:
the fat content of a new snack food is composed of mixed triglycerides in which the three fatty acids attached to the glycerol are a short-chain, a medium-chain, and a long-chain fatty acid. explain the digestion, absorption, and transport of this lipid.
Q:
compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.
Q:
discuss the roles for the lipases that originate in the mouth, stomach, pancreas, and small intestine.
Q:
discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols.
Q:
while shopping at the supermarket, you overhear a man say that, because he was diagnosed with a mild case of atherosclerosis, he intends to become a vegan so as to eliminate all cholesterol from his diet and his body. discuss the validity of his rationale.
Q:
discuss the role of dietary cholesterol and the endogenous production of cholesterol and heart disease. what is meant by good and bad cholesterol?
Q:
discuss the meaning and significance of trans-fatty acids in the diet. list four common food sources.
Q:
describe the process of fat hydrogenation and discuss its advantages and disadvantages.
Q:
what methods are used by the food industry to inhibit rancidity of the unsaturated lipids in foods?
Q:
describe how fatty acids may differ in terms of chain length, saturation and unsaturation, position of the first double bond, and effects of partial hydrogenation, and explain how these differences influence the characteristics of the fatty acids.
Q:
matching: 1>an 18-carbon monounsaturated fatty acid 2>a source of medium-chain saturated fatty acids 3>a long-chain saturated fatty acid 4>a good source of monounsaturated fats 5>a phospholipid 6>major dietary precursor for vitamin d synthesis 7>source of bile 8>signals the release of bile 9>major source of lipase 10>structure assisting absorption of long-chain fats 11>a lipoprotein synthesized within intestinal absorptive cells 12>a lipoprotein made primarily by the liver 13>the lipoprotein type with the highest percentage of protein 14>slows the synthesis of eicosanoids 15>an essential fatty acid 16>common source of trans-fatty acids 17>good food source of omega-3 fatty acids 18>good food source of omega-6 fatty acids 19>fat replacement product made from fat 20>oil that is characteristic of the mediterranean diet a.liver b.olestra c.micelle d.aspirin e.lecithin f.corn oil g.olive oil h.sardines i.pancreas j.canola oil k.oleic acid l.stearic acid mcholesterol n.potato chips o.tropical oils p.chylomicron q.linolenic acid r.cholecystokinin s.high-density lipoprotein t.very-low density lipoprotein
Q:
a major feature of the mediterranean diet is liberal intake of a.eggs b.olive oil c.lean meat d.fortified butter
Q:
which of the following is a good plant source of omega-3 lipids? a.flax seeds b.safflower oil c.sunflower seeds d.corn oil margarine
Q:
which of the following is not a common dietary source of trans fats? a.fried foods b.whole milk c.nondairy creamers d.microwave popcorn
Q:
studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage? a.0.5 b.1.0 c.2.0 d.5.0
Q:
a characteristic of farm-raised fish is they are a.lower in omega-3 fats b.higher in soluble fiber c.higher in trace elements d.usually higher in mercury
Q:
why does the fda advise against consumption of certain fish such as swordfish and tilefish by women of childbearing age? a.these fish are a major source of toxic mercury b.the omega-3 fatty acids may induce premature labor c.the omega-3 fatty acids prolong bleeding time during delivery d.these fish contain unusually high amounts of medium-chain triglycerides
Q:
which of the following fish is generally highest in mercury? a.shark b.catfish c.salmon d.canned light tuna
Q:
studies show that regular consumption of fatty fish leads to a.lower blood pressure b.higher blood cholesterol c.greater tendency of the blood to clot d.decreased storage of omega-3 fatty acids
Q:
of the total fat content of the most commonly eaten nuts in the united states, what is the approximate percentage of monounsaturated fat? a.5 b.30 c.45 d.60
Q:
which of the following is a feature of nut consumption and improved cardiovascular health? a.the benefit is unrelated to the phytochemical content b.the benefit is unrelated to changes in ldl concentration c.the benefit is found only from ingestion of a few types of nuts d.the benefit may be related, in part, to the high content of monounsaturated fats and low content of saturated fats
Q:
in most nuts, what is the distribution of saturated and unsaturated fats, in order of highest to lowest amounts? a.monounsaturated, polyunsaturated, saturated b.polyunsaturated, monounsaturated, saturated c.polyunsaturated, saturated, monounsaturated d.saturated, monounsaturated, polyunsaturated
Q:
results of the seven countries study found that the population groups with highest and lowest rates of heart disease both consumed at least 40% of their kcalories from fat but the healthier group was found to ingest more a.dairy b.olive oil c.fatty fish d.grass-fed livestock
Q:
which of the following information about the fat content per serving is not on a food label? a.the total fat content, in g b.the trans fat content, in g c.the saturated fat content, in g d.the percentage of total kcalories contributed by fat
Q:
which of the following is a feature of olestra in foods? a.it has a class ii toxicity rating by the fda b.it binds to water-soluble vitamins in the digestive tract c.it causes no net loss of fat-soluble vitamins from the digestive tract d.it causes abdominal cramping and loose stools in most consumers
Q:
which of the following is a drawback of olestra consumption? a.it yields 9 kcalories per gram b.it imparts off-flavors to foods c.it raises blood glucose levels d.it inhibits absorption of vitamin e
Q:
sucrose polyester is another name for a.bha b.dha c.olestra d.trans fat
Q:
you and your friend john are planning a college graduation party and you want to include healthy snack alternatives. you select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. john says he has heard about the fat replacer olestra in the potato chips and asks you how it works. you reply that olestra a.slows the pancreass release of lipase enzyme b.consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips c.contains a fat-like substance that the bodys enzymes cant break down and therefore cannot be absorbed d.is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content
Q:
which of the following is not a feature of the artificial fat replacer olestra? a.it can be used in the frying of foods b.it leads to constipation in some individuals c.its chemical structure is similar to a triglyceride d.it lowers absorption of vitamins a and k from foods
Q:
a food that represents a visible fat would be a.nuts b.butter c.avocados d.chocolate
Q:
which of the following is appropriate dietary advice for reducing fat intake? a.limit intake of all fried foods because they contain abundant fat b.substitute crackers and cornbread for other starches because they are likely lower in fat c.consume foods with more invisible fat because this type of fat is not absorbed well from the digestive tract d.increase consumption of soups, such as cream-of-mushroom soup prepared with water, because the fat content is usually very low
Q:
which of the following is a characteristic of the lipid content of livestock? a.the meat from grass-fed animals is similar in composition to soy protein b.grass-fed animals contain more omega-3 fats in the meat than grain-fed animals c.grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals d.grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals
Q:
which of the following is not a feature of dairy products consumption? a.fat-free milk contains no cholesterol b.yogurt is known to lower blood cholesterol c.fermented milk products raise the bacterial population in the colon d.fat-free milk is lower in kcalories but also lower in protein and calcium than whole milk
Q:
which of the following is the most desirable quality that fat adds to foods? a.color b.sweetness c.palatability d.hydrogenation
Q:
which of the following does not describe a function of fat? a.adds flavor to food b.serves as a carrier of fat-soluble vitamins c.is an essential constituent of body tissues d.supplies up to 25% of the bodys energy needs during rest
Q:
which of the following is a feature 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
Q:
the average daily cholesterol intake (mg) of u.s. women is about a.110 b.230 c.360 d.925
Q:
surveys show that u.s. adults average intake of fat as a percentage of total energy intake is a.20 b.27 c.34 d.55
Q:
a meal providing 1200 kcalories contains 10 g of saturated fats, 14 g of monounsaturated fats, and 20 g of polyunsaturated fats. what is the percentage of energy supplied by the lipids? a.22 b.33 c.44 d.55
Q:
approximately how many grams of fat would be contained in an 800-kcalorie meal that provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat? a.15 b.22 c.27 d.35
Q:
according to the dietary guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet? a.50 mg b.150 mg c.300 mg d.1,000 mg
Q:
as a percentage of daily energy intake, what is the recommended range for the essential fatty acids? a.2.5-5.5 b.5.6-11.2 c.12-19 d.20-35
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
Q:
jenny is trying to lose weight by decreasing the fat in her diet. at the grocery store she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert. which of the following would be an appropriate analysis of jennys decision? a.most frozen desserts are fat free and she should not pay extra for one with a fat-free claim b.since fats contribute 9 kcalories per gram, she can eat twice as many kcalories from this dessert and still lose weight c.as long as she makes sure to eat the dessert before 9 p.m. it should not contribute much to her daily kcaloric intake d.fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product
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
Q:
according to the dri, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day? a.33 b.66 c.83 d.117
Q:
which of the following describes a recognized relationship between dietary fat and cancer? a.fat from milk does not increase risk for cancer b.dietary fat initiates rather than promotes cancer formation c.high intakes of omega-3 fatty acids promote cancer development in animals d.the evidence linking fat intake with cancer is stronger than that linking it with heart disease
Q:
which of the following is a likely explanation for the imbalance between omega-6 and omega-3 lipids in the u.s. diet? a.high intakes of meat and low intakes of fish b.low intakes of vegetable oils and high intakes of fish c.high intakes of beef fat and low intakes of vegetable oils d.low intakes of beef fat and high intakes of vegetable oils
Q:
all of the following foods contain liberal amounts of eicosapentaenoic and docosahexaenoic acid except a.tuna b.salmon c.human milk d.soybean oil
Q:
the oils found in walnuts, soybeans, flaxseed, and wheat germ represent a good source of preformed a.eicosanoids b.linolenic acid c.docosahexaenoic acid d.eicosapentaenoic acid
Q:
to achieve a dietary balance of omega-3 and omega-6 fatty acids, what is the recommended intake (g) of omega-3 fats for a person who consumes 30 g of omega-6 fats? a.5 b.10 c.20 d.there is no specific recommendation based on omega-6 intake
Q:
which of the following is a good source of eicosapentaenoic acid? a.tuna b.butter c.salad oil d.shortening