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Self assessment 4

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created 5 years ago by jenkarmata
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Nutrition 200

Grade levels:
College: Second year

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1

Which of the following is not a feature of the artificial fat replacer olestra?

It leads to constipations in some individuals

2

In most nuts, what is the distributions of saturated & unsaturated fats, in order of hightest to lowest amounts?

Monounsaturated, polyunsaturated, saturated

3

Which of the following is not a destination for cholesterol?

Accumulates on walls of veins

4

What is the storage site of bile?

Gallbladder

5

Chylomicrons are synthesized within the

intestinal cells

6

Which of the following foods contains cholesterol?

Roasted turkey

7

Each of the follwing is known to be linked to excessive intake of fats except

lactose intolerance

8

What type of fatty acid is found in high amounts in olive oil?

Monounsaturated

9

What is the simplest 18-carbon fatty acid?

Stearic acid

10

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?

Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement.

11

A triglyceride always contains 3

fatty acids

12

A high risk of heart attack correlates w/high blood levels of

low-density lipoproteins.

13

Lipids that are liquid at room temperature are known as

oils.

14

A major feature of the mediterranean diet is liberal intake of

olive oil.

15

Which of the following is a drawback of olestra consumption?

It inhibits absorption of vitamin E

16

Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from

cis to trans

17

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

triglyceride.

18

Which of the following is a characteristic of the blood cholesterol level?

It can be lowered more effectively by reducing dietary intake of saturated fat than cholesterol.

19

A meal providing 1200 kcalories contains 10g of saturated fats, 14g of monounsaturated fats, & 20g of polyunsaturated fats. What is the percentage of energy supplied by the lipids?

33

20

Which of the following is a common source of medium-chain fatty acids?

Dairy products

21

According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet?

300mg

22

What percentage of stored body fat is in the form of triglcerides?

99

23

Which of the following is a characteristic of fish consumption?

Fatty fish contain the highest amounts of omega-3 fatty acids

24

All of the following foods contain liberal amounts of eicosapentaenoic & docosahexaenoic acid except

soybean oil.

25

The easiest way to increase intake of oleic acid is to consume more

olive oil.

26

What lipoprotein is responsible for transporting cholesterol back to the liver from the perphery?

High-density lipoprotein

27

As a percentage of daily energy intake, what is the recommended range for the essential fatty acids?

5.6-11.2

28

Which of the following is a feature of olestra in foods?

It causes no net loss of fat-soluble vitamins from the digestive tract

29

What is the major source of "good" cholesterol?

Endogenous synthesis

30

Which of the following is used by the body to synthesize arachidonic acid?

Linoleic acid

31

An omega-3 fatty acid has its first double bond on the

third carbon from the methly end.

32

Which of the following has the highest percentage of its fat in saturated form?

Coconut oil

33

Important factors in the selection of a margarine product include all of the following except

it should contain primarily omega-3 fatty acids.

34

What percentage of the DV for saturated fats in the U.S. diet is provided by one egg?

5

35

Which of the following is a feature of phospholipids?

soluble in both water & fat

36

Major sources of cholesterol include all of the following except

Avocados

37

Which of the following is a feature of polyunsaturated fats?

Low melting point

38

Lipids that are solid at room temperature are known as

fats.

39

Which of the following is not common dietary source of trans fats?

Whole milk

40

Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

2.0

41

Thank you for using my notecards
These are the actual questions & answers of the self assessments from 2012 Nutrition 200 class taken this past spring semester.

Please leave comments, thank you~