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Q:
high intakes of omega-3 polyunsaturated fatty acids are known to increase the risk for all of the following except a.poor wound healing b.higher ldl cholesterol c.suppressed immune function d.inflammation of the pancreas
Q:
which of the following is a characteristic of fish consumption? a.fish is a good source of iron b.fatty fish contain the highest amounts of omega-3 fatty acids c.the minimum intake to gain any benefit is 3 servings per week d.even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats
Q:
a person who regularly consumes fish such as shark, king mackerel, and swordfish is at risk for ingesting potentially toxic amounts of a.epa b.dha c.mercury d.cadmium
Q:
a lacto-ovo vegetarian wishing to ensure a liberal intake of linolenic acid should consume a.eggs and milk b.canola oil and walnuts c.safflower oil margarine d.corn oil and sunflower oil
Q:
a meal contains the following amounts of long-chain fatty acids: 3 g epa, 1 g dha, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3g arachidonic acid. what is the approximate ratio of omega-6 to omega-3 fatty acids? a.0.4 : 1.0 b.1.0 : 1.0 c.1.6 : 1.0 d.2.4 : 1.0
Q:
which of the following is a feature of the lipid content of foods? a.omega-3 fats are found in fish b.cholesterol is found in peanuts c.essential fatty acids are found in olestra d.low-density lipoproteins are found in coconut oil
Q:
what percentage of the dv for saturated fats in the u.s. diet is provided by one egg? a.5 b.20 c.45 d.75
Q:
ronnie eats a fairly balanced diet, but wants to include a good source of omega-3 fats. which of the following should be your recommendation? a.eggs b.salmon c.low-fat cheeses d.lean chicken breast
Q:
which of the following is a feature of butter and margarine? a.butter is a major source of trans fatty acids b.butter contains more saturated fat and cholesterol than margarine does c.margarine contains approximately half as much cholesterol as butter does d.stick margarine contains half as much trans-fatty acids as soft margarine does
Q:
all of the following statements are characteristics of lipid intake among u.s. adults except a.trans-fatty acid intake averages about 1 g per day b.fat provides about 34% of total energy intake c.cholesterol intake averages about 360 mg per day for men d.saturated fat intake represents about onethird of total fat intake
Q:
which of the following vegetable oils is a good source of omega-3 fatty acids? a.corn b.sesame c.coconut d.flaxseed
Q:
which of the following is a characteristic of eggs in nutrition? a.consumption of one egg per day by most people is not considered detrimental b.the omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil c.the amount of cholesterol in one egg is about the same as in one serving of ice cream d.the cholesterol is found in approximately equal amounts in the yolk and the white (albumin)
Q:
approximately how many milligrams of cholesterol are found in an egg? a.100 b.200 c.300 d.450
Q:
when consumed regularly, which of the following fatty acids helps prevent the formation of blood clots? a.oleic acid b.stearic acid c.arachidonic acid d.eicosapentaenoic acid
Q:
major sources of cholesterol include all of the following except a.meat b.shrimp c.avocados d.hamburger
Q:
although eating fish supports heart health and fish provides many vitamins and minerals, it is notably poor in a.iron b.protein c.unsaturated fats d.omega-3 fatty acids
Q:
which of the following contains the least cholesterol per serving? a.steamed fish b.steamed corn c.broiled chicken d.very lean grilled steak
Q:
what is the approximate average daily trans-fatty acid intake in the united states? a.500 mg b.2 g c.6 g d.12 g
Q:
which of the following is a characteristic of the blood cholesterol level? a.the desirable upper range is 250 mg per 100 ml b.it can be reduced by increasing dietary intake of insoluble fiber c.it can be lowered by increasing dietary intake of trans-fat d.it can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol
Q:
which of the following is a feature of fat intake and health? a.intake of saturated fat raises blood cholesterol more than intake of cholesterol b.high intakes of fish oil lower bleeding time and improve diabetes and wound healing c.high intakes of short- and medium-chain fatty acids raise high-density lipoprotein levels d.trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats alter blood cholesterol levels
Q:
your roommate jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. which of the following should be recommended? a.corn oil b.canola oil c.safflower oil d.liquefied lard
Q:
which of the following is a characteristic of egg nutrition? 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
Q:
which of the following sources 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
Q:
your roommate bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. the doctor recommended he make dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. which of the following results is consistent with the diagnosis? a.low ldl and high hdl b.low hdl and high ldl c.low dld and high dhd d.low ldh and low hdl
Q:
important factors in the selection of a margarine product include all of the following except a.it should be trans fat free b.it should be soft instead of hard c.it should contain primarily omega-3 fatty acids d.it should list liquid vegetable oil as the first ingredient
Q:
each of the following is known to be linked to excessive intake of fats except a.cancer b.obesity c.heart disease d.lactose intolerance
Q:
the results of blood tests that reveal a persons total cholesterol and triglycerides are called a a.lipid profile b.circulating fat count c.personal lipids count d.degenerative disease assessment
Q:
among the following dietary fatty acids, which has been found to raise blood cholesterol level by the least amount? a.lauric b.stearic c.myristic d.palmitic
Q:
what is the highest blood triglyceride concentration (mg/dl) that falls within the desirable range? a.99 b.149 c.199 d.299
Q:
what is the highest total blood cholesterol concentration (mg/dl) that falls within the desirable range? a.50 b.101 c.199 d.299
Q:
what is the approximate kcal content of one pound of body fat? a.1800 b.2500 c.3500 d.4100
Q:
which of the following is a feature of essential fatty acid deficiency? a.it is very rare b.it is seen chiefly in native americans c.the most common symptoms include insulin resistance and pancreatitis d.most diets in the united states and canada are deficient in one or both essential fatty acids
Q:
approximately what percentage of the bodys energy needs at rest is supplied by fat? a.5 b.25 c.40 d.60
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
Q:
the optimal omega-6 : omega-3 fat ratio a.has not been established by research b.falls within the range of 4:1 to 10:1 c.has been proven to improve heart health d.has not been studied in humans
Q:
which of the following is a feature of fat metabolism? a.cholesterol is stored primarily on the surface of veins b.high-density lipoproteins represent the major transport vehicle for delivering fat to the adipose cells c.fat storage is highly efficient due to the rapid uptake of the intact triglyceride molecule by adipose cells d.triglycerides in the blood must first be broken down to monoglycerides, fatty acids, and glycerol prior to uptake by the adipose cells
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
Q:
which of the following is a feature of adipose cell lipoprotein lipase? a.the enzymes activity is reduced by high-fat diets b.the enzymes activity is increased by signals from epinephrine and glucagon c.the enzyme works to promote uptake of circulating triglycerides into storage triglycerides d.the enzyme is involved in release of free fatty acids from stored triglyceride into the bloodstream
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
Q:
which of the following foods provide(s) essential fatty acids? a.fish only b.beef only c.plants only d.fish, beef, and plants
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
Q:
what is the immediate precursor for the eicosanoids? a.glucose b.hormones c.fatty acids d.cholesterol
Q:
which of the following is an omega-3 fat? a.acetic acid b.palmitic acid c.linoleic acid d.docosahexaenoic acid
Q:
which of the following is used by the body to synthesize arachidonic acid? a.oleic acid b.linoleic acid c.palmitic acid d.linolenic acid
Q:
which of the following lipids is an essential nutrient? a.lecithin b.cholesterol c.stearic acid d.linoleic acid
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
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
Q:
a low risk of cardiovascular disease correlates with high blood levels of a.triglycerides b.free fatty acids c.high-density lipoproteins d.very-low-density lipoproteins
Q:
what lipoprotein is responsible for transporting cholesterol back to the liver from the periphery? a.chylomicron b.low-density lipoprotein c.high-density lipoprotein d.very-low density lipoprotein
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
Q:
what tissue contains special receptors for removing low-density lipoproteins from the circulation? a.liver b.adipose c.arterial walls d.skeletal muscle
Q:
among the following, which would be the least effective method to control blood cholesterol levels? a.control body weight b.eat more insoluble fiber c.consume less saturated fat d.engage in physical activity
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
Q:
which of the following lipoproteins contains the highest percentage of cholesterol? a.chylomicron b.low-density lipoprotein c.high-density lipoprotein d.very-low-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
Q:
what lipoprotein is largest in size? a.chylomicron b.high-density lipoprotein c.low-density lipoprotein d.very-low-density lipoprotein
Q:
which of the following is an example of 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
Q:
your aunt gladys has a family history of heart disease. she decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. after about a month of following this routine, her cholesterol declined about 5 points. which of the following is the most likely explanation for this effect? a.oatmeal is a low-fat food and inhibits the bodys synthesis of cholesterol b.oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes c.oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods d.oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement
Q:
after a meal, most of the fat that eventually empties into the blood is in the form of particles known as a.micelles b.chylomicrons c.low-density lipoproteins d.very-low-density lipoproteins
Q:
which of the following substances cannot be absorbed directly into the blood? a.glycerol b.long-chain fatty acids c.short-chain fatty acids d.medium-chain fatty acids
Q:
spherical complexes of emulsified fats are known as a.micelles b.chylomicrons c.monolipomicrons d.endogenous bilayer aggregates
Q:
what is the storage site of bile? a.liver b.pancreas c.gallbladder d.intestinal epithelial cells
Q:
bile is known to assist in the absorption of a.fat only b.all nutrients c.carbohydrate and fat only d.carbohydrate, fat, and protein only
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
Q:
chylomicrons are synthesized within the a.liver b.intestinal cells c.lymphatic system d.storage compartment of plant seeds
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
Q:
in the digestion of fats, emulsifiers function as a.enzymes b.hormones c.detergents d.chylomicrons
Q:
which of the following organs is not known to secrete a lipase? a.liver b.stomach c.pancreas d.salivary glands
Q:
which of the following is not a feature of the bile acids? a.stored in the gallbladder b.synthesized from cholesterol c.manufactured by the gallbladder d.released into the small intestine whenever fat is present
Q:
which of the following is characteristic of 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
Q:
what term may be used to describe a substance that is hydrophobic? a.lipophilic b.lipophobic c.glycerophilic d.glycerophobic
Q:
which of the following is not a destination for cholesterol? a.synthesized into bile b.excreted in the feces c.accumulates on walls of veins d.accumulates on walls of arteries
Q:
all of the following compounds may be synthesized from cholesterol except a.bile b.glucose c.vitamin d d.sex hormones
Q:
which of the following is a feature of cholesterol? a.its daily value is 300 mg b.its structure is similar to that of lecithin c.most of the bodys cholesterol is found circulating in the bloodstream d.the amount consumed in the diet usually exceeds the amount synthesized in the body
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
Q:
which of the following is a feature of cholesterol? a.only about 10% of the bodys total cholesterol is extracellular b.bad cholesterol is a form of cholesterol found in plant foods c.good cholesterol is a form of cholesterol found in plant foods d.exogenous cholesterol absorption is reduced by lecithin supplements
Q:
which of the following is a feature of cholesterol? a.synthesized by the body b.no relation to heart disease c.recommended intake is zero d.no function in the human body
Q:
which of the following cannot be found in plants? a.cholesterol b.triglycerides c.essential fatty acids d.nonessential fatty acids
Q:
a common feature of the plant sterols is they a.raise ldl and lower hdl b.inhibit absorption of dietary cholesterol c.inhibit absorption of bad cholesterol d.enhance absorption of omega-3 fatty acids
Q:
what is the major source of good cholesterol? a.fatty fish b.fatty meat c.endogenous synthesis d.monounsaturated and polyunsaturated fatty acids