front 1 Which of the following is not a feature of the artificial fat replacer olestra? | back 1 It leads to constipations in some individuals |
front 2 In most nuts, what is the distributions of saturated & unsaturated fats, in order of hightest to lowest amounts? | back 2 Monounsaturated, polyunsaturated, saturated |
front 3 Which of the following is not a destination for cholesterol? | back 3 Accumulates on walls of veins |
front 4 What is the storage site of bile? | back 4 Gallbladder |
front 5 Chylomicrons are synthesized within the | back 5 intestinal cells |
front 6 Which of the following foods contains cholesterol? | back 6 Roasted turkey |
front 7 Each of the follwing is known to be linked to excessive intake of fats except | back 7 lactose intolerance |
front 8 What type of fatty acid is found in high amounts in olive oil? | back 8 Monounsaturated |
front 9 What is the simplest 18-carbon fatty acid? | back 9 Stearic acid |
front 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? | back 10 Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement. |
front 11 A triglyceride always contains 3 | back 11 fatty acids |
front 12 A high risk of heart attack correlates w/high blood levels of | back 12 low-density lipoproteins. |
front 13 Lipids that are liquid at room temperature are known as | back 13 oils. |
front 14 A major feature of the mediterranean diet is liberal intake of | back 14 olive oil. |
front 15 Which of the following is a drawback of olestra consumption? | back 15 It inhibits absorption of vitamin E |
front 16 Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from | back 16 cis to trans |
front 17 A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a | back 17 triglyceride. |
front 18 Which of the following is a characteristic of the blood cholesterol level? | back 18 It can be lowered more effectively by reducing dietary intake of saturated fat than cholesterol. |
front 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? | back 19 33 |
front 20 Which of the following is a common source of medium-chain fatty acids? | back 20 Dairy products |
front 21 According to the Dietary Guidelines, what should be the maximum daily intake of cholesterol on a 2500-kcalorie diet? | back 21 300mg |
front 22 What percentage of stored body fat is in the form of triglcerides? | back 22 99 |
front 23 Which of the following is a characteristic of fish consumption? | back 23 Fatty fish contain the highest amounts of omega-3 fatty acids |
front 24 All of the following foods contain liberal amounts of eicosapentaenoic & docosahexaenoic acid except | back 24 soybean oil. |
front 25 The easiest way to increase intake of oleic acid is to consume more | back 25 olive oil. |
front 26 What lipoprotein is responsible for transporting cholesterol back to the liver from the perphery? | back 26 High-density lipoprotein |
front 27 As a percentage of daily energy intake, what is the recommended range for the essential fatty acids? | back 27 5.6-11.2 |
front 28 Which of the following is a feature of olestra in foods? | back 28 It causes no net loss of fat-soluble vitamins from the digestive tract |
front 29 What is the major source of "good" cholesterol? | back 29 Endogenous synthesis |
front 30 Which of the following is used by the body to synthesize arachidonic acid? | back 30 Linoleic acid |
front 31 An omega-3 fatty acid has its first double bond on the | back 31 third carbon from the methly end. |
front 32 Which of the following has the highest percentage of its fat in saturated form? | back 32 Coconut oil |
front 33 Important factors in the selection of a margarine product include all of the following except | back 33 it should contain primarily omega-3 fatty acids. |
front 34 What percentage of the DV for saturated fats in the U.S. diet is provided by one egg? | back 34 5 |
front 35 Which of the following is a feature of phospholipids? | back 35 soluble in both water & fat |
front 36 Major sources of cholesterol include all of the following except | back 36 Avocados |
front 37 Which of the following is a feature of polyunsaturated fats? | back 37 Low melting point |
front 38 Lipids that are solid at room temperature are known as | back 38 fats. |
front 39 Which of the following is not common dietary source of trans fats? | back 39 Whole milk |
front 40 Studies show that a 1% increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage? | back 40 2.0 |
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