Chapter 4

Discipline: Nutrition/Dietary

Type of Paper: Question-Answer

Academic Level: High school

Paper Format: APA

Pages: 1 Words: 275

Question

The body can store fats in virtually unlimited amounts.
True
False
True

Dietary cholesterol is found only in animal foods.
True
False
True

A person's blood level of cholesterol is a predictor of that person's risk of having a heart attack.
True
False
True

For the health of your heart, the fat you should avoid eating, most of all, is cholesterol.
True
False
False

The more monounsaturated fats you consume, the better it is for your health.
True
False
False

Fruits are essentially fat free.
True
False
True

In general, the softest margarines are the most polyunsaturated.
True
False
True

Polyunsaturated fat has the same number of calories as saturated fat.
True
False
True

All the foods you eat should contain less than 10 percent of calories from saturated fat.
True
False
False

No one is free of atherosclerosis.
True
False
True

Functions of Fats in the Body:
  • Provide a concentrated source of energy.
  • Serve as an energy reserve.
  • Form the major components of cell membranes.
  • Nourish skin and hair.
  • Insulate the body from extremes of temperature.
  • Cushion the vital organs to protect them from shock.

Fats in foods...
  • Provide calories
  • Provide satiety
  • Carry fat-soluble vitamins and essential fatty acids.
  • Contribute aroma and flavor.

After eating, the body stores some fat as an ______ _______.
energy reserve

Excess _______ and _____ can be converted to fat, but they cannot be made from fat.
carbohydrate and protein

All of the following are functions of fat in the body except:
A. to provide energy B. to form components of cell membranes C. to insulate the body D. to store genetic information

D. to store genetic information
One pound of body fat provides ____ calories.
A. 1,000 B. 2,500 C. 3,500 D. 4,000
C. 3,500

Which of the following does not describe a function of fat?
A. It is a carrier of fat-soluble vitamins. B. It is an essential component of cell membranes C. It is the best source of energy for the brain D. It is a storage form of energy E. It adds flavor and aroma to food
C. It is the best source of energy for the brain

What is satiety?
The feeling of fullness or satisfaction that people feel after meals.

What is unsaturated fatty acid?
  • A fatty acid with 1+ points of unsaturation.
  • Found in foods from plant AND animal sources.
  • Further divided into monounsaturated fatty acids and polyunsaturated fatty acids.

What is monounsaturated fatty acid?
  • A fatty acid containing one point of unsaturation.
  • Found mostly in vegetable oils suchas olive, canola, and peanut.

What is an essential fatty acid?
A fatty acid that cannot be synthesized in the body in amounts sufficient to meet physiological need.

What are the two types of polyunsaturated fatty acids?
Linoleic and linolenic - essential for human beings.

Cholesterol:
A. should, if possible, be avoided altogether. B. has no use in the human body. C. can be synthesized by the body D. has no relation to heart disease according to present-day research.
C. can be synthesized by the body

Types of lipoproteins include all of the following except:
A. HDL B. triglycerides C. VLDL D. chylomicrons
B. trigylcerides

Types of lipoproteins:
  • Chylomicron
  • VLDL (very-low-density lipoprotein)
  • LDL (low-density lipoprotein)
  • HDL (high-density lipoprotein)


Which lipoprotein is considered the "good" and "bad" cholesterol?
HDL - Good LDL - Bad

What is atherosclerosis?
As LDL particles penetrate the walls of the arteries, they becomes oxidized-LDL and next are scavenged by the body's white blood cells.

Leading risk factors for heart disease you CAN change:
-High LDL cholesterol
-Low HDL cholesterol
-Cigarette smoking
-Diabetes
-Physical inactivity
-Obesity
-An "atherogenic" diet (high in sat. & trans fats low in fruits, veggies, legumes, and whole grains)
-Stress


Leading risk factors for heart disease you CANNOT change:
  • Age
  • Gender
  • Genetics

All of the following are rich is polyunsaturated fat except:
A. safflower oil B. corn oil C. palm oil D. sunflower oil
C. palm oil

Which type of lipoprotein transports newly digested fat from the intestine through the lymph and blood?
A. HDL B. LDL C. Chylomicron D. VLDL
C. chylomicron

How to determine the max. # of calories that should come from saturated fat in 1 day:
1. Total daily calories x 0.10 (10%) = total saturated fat calories
2. Total saturated fat calories/ 9 (calories from saturated fat) = total saturated fat grams

How to determine an/the acceptable range for total fat intake:
1. Total daily calories x 0.20 (20%) = total fat calories
2. Total fat calories/ 9 = total fat grams

How to determine the max. amount of calories from fat:
1. Total daily calories x 0.35 (from 20%-35% of calories) = total fat calories
2. Total fat calories/ 9 = total fat grams

What is required to be on a food label?
  • Total fat
  • Saturated fat
  • Trans fat
  • Cholesterol

How many bonds do polyunsaturated fats have?
2+ bonds in chain

How many bonds do monounsaturated fats have?
ONE double bond in chain.

What depends on if omega fats are good for you?
The position of the double bond in the fatty acid chain.

The American Heart Association diet recommends a total intake of no more than ____% of calories.
A. 10 B. 20 C. 30 D. 40
C. 30%

To adhere to dietary recommendations of the American Heart Association, cholesterol intake should be below ____ milligrams per day.
A. 200 B. 300 C. 350 D. 400
B. 300

Health experts advise that you decrease consumption of foods rich in ____ and increase the intake of _____ to achieve a more healthful balance.
A. omega-6 fatty acids; omega-3 fatty acids B. saturated fat; cholesterol C. omega-3 fatty acids; omega-9 fatty acids D. chylomicrons; LDL
A. omega-6 fatty acids; omega-3 fatty acids

All of the following are correct about unsaturated fats except:
A. they may be monounsaturated or polyunsaturated B. they are usually liquid at room temperature C. they are found mostly in plants foods D. they belong to the sterol group of lipids

D. they belong to the sterol group of lipids
All of the following are correct about hydrogenation of oil except:
A. it makes the oil more saturated B. it makes the oil healthier to consume C. it makes the oil more solid D. it results in the formation of trans fatty acids
B. it makes the oil healthier to consume

A major source of saturated fat in the U.S. diet is:
A. olive oil B. nuts C. cheese D. legumes
C. cheese

All of the following foods contain trans fatty acids except:
A. fast-food french fries B. shortening C. some margarines D. avocado
D. avocado

28. Which of the following fat replacers can inhibit the absorption of fat-soluble vitamins?
A. simplesse B. caprenin C. K-Blazer D. olestra
D. olestra

All of the following are correct about olestra except:
A. it is digestible.

B. it is an artificial fat.
C. it is a combination of sucrose and fatty acids.
D. it does not contribute calories to food.
A. it is digestible.
All of the following are associated with higher HDL levels except:
A. non-smokers.
B. weight loss

C. men.
D. consumption of fish rather than meat.
B. Weight loss
Of the following factors, the most powerful influence on HDL levels is:
A. alcohol consumption.
B. regular exercise.

C. weight loss.
D. fiber consumption.
B. regular exercise
Which of these foods contains cholesterol?

A. peanut butter
B. corn oils
C. avocados
D. lean turkey
D. lean turkey

The single most important dietary factor that raises blood LDL-cholesterol levels is:
A. polyunsaturated fat B. cholesterol. C. saturated and trans fat. D. monounsaturated fat. E. fish oils.
C. saturated and trans fat.

A desirable level of total blood cholesterol in adults is:
A. < 200 mg/dL. B. 200 - 300 mg/dL. C. > 240 mg/dL. D. < 300 mg/dL.
A. <200 mg/dL.

Carregeenan, guar gum, xanthum gum, and malodextrins are all:
A. types of preservatives added to ground beef. B. carbohydrate-based fat replacers. C. protein-based fat replacers. D. types of chewing gum that do not promote tooth decay.
B. carbohydrate-based fat replacers.

Caprenin and salatrim are:
A. protein-based fat replacers. B. carbohydrate-based fat replacers. C. fat-based fat replacers. D. fiber-based fat replacers.
C. fat-based replacers

All of the following are correct about Simplesse except:
A. it is made of lipids that are not absorbed by the body. B. it feels like fat in the mouth. C. creamy. D. it has only 1 to 2 calories per gram. E. it cannot be used for frying or baking.
A. it is made of lipids that are not absorbed by the body.

One of the concern regarding Olestra is:
A. it increases the risk of obesity by providing 9 calories per gram. B. it increases the risk of high blood pressure in sensitive individuals. C. it can inhibit the absorption of some vitamins. D. it is hard to avoid because it is naturally found in foods.
C. it can inhibit the absorption of some vitamins.

Most people have well-developed plaques in their arteries by the time they are:
A. 30. B. 45. C. 65. D. 70
A. 30.

Which organ regulates the body's blood pressure?
A. heart B. kidney C. liver D. pancreas
B. kidney
All of the following are risk factors for heart disease except:
A. heredity. B. low HDL-cholesterol C. being a woman D. smoking
C. being a woman

Why is heart disease the major cause of death among women after menopause? A. Because osteoporosis is so common and weakens the heart. B. Because women tend to eat more fat in their diets after they reach 55. C. Because low estrogen levels lower HDL and raise LDL.     D. Because menopause leads to the overproduction of chylomicrons.
C. Because low estrogen levels lower HDL and raise LDL.

High homocysteine levels are associated with more heart attacks and strokes. Which of the following can lower these levels?
A. Generous amounts of iron B. Generous amounts of the B vitamins C. Lowered intakes of sodium D. Eating 35 grams of fiber per day
B. Generous amounts of the B vitamins.