Chapter 5 Review Questions


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Chapter 5 Review Questions

  1. 1. Wardlaw’s Contemporary Nutrition, Seventh Edition Copyright © The McGraw-Hill Companies, InC) Permission required for reproduction or display. Gordon M. Wardlaw Anne M. Smith Chapter 5
  2. 2. Question 1 <ul><li>A saturated fatty acid contains </li></ul><ul><li>A. no double bonds. </li></ul><ul><li>B. one double bond. </li></ul><ul><li>C. 2 to 12 double bonds. </li></ul><ul><li>D. 14 to 24 double bonds. </li></ul>
  3. 3. Question 2 <ul><li>Cardiovascular disease risk factors include </li></ul><ul><li>A. total blood cholesterol >200 mg/dl. </li></ul><ul><li>B. hypertension. </li></ul><ul><li>C. HDL cholesterol > 40 mg/dl. </li></ul><ul><li>D. blood triglycerides > 200 mg/dl. </li></ul>
  4. 4. Question 3 <ul><li>Which of the following is not a rich source of polyunsaturated fatty acids? </li></ul><ul><li>A. Corn oil </li></ul><ul><li>B. Soybean oil </li></ul><ul><li>C. Palm oil </li></ul><ul><li>D. Safflower oil </li></ul>
  5. 5. Question 4 <ul><li>Olive oil contains abundant amounts of which type of fatty acid? </li></ul><ul><li>A. Saturated </li></ul><ul><li>B. Monounsaturated </li></ul><ul><li>C. Polyunsaturated </li></ul><ul><li>D. Partially hydrogenated </li></ul>
  6. 6. Question 5 <ul><li>In which form are most dietary lipids found? </li></ul><ul><li>A. Sterols </li></ul><ul><li>B. Phospholipids </li></ul><ul><li>C. Triglycerides </li></ul><ul><li>D. Monoglycerides </li></ul>
  7. 7. Question 6 <ul><li>All of the following describe the characteristics of fat cells except </li></ul><ul><li>A. the number of fat cells decreases when fat is lost from the body. </li></ul><ul><li>B. the storage capacity for fat depends on both fat cell number and fat cell size. </li></ul><ul><li>C. the number increases when storage capacity has reached its limit. </li></ul><ul><li>D. the body’s ability to store fat is limitless. </li></ul>
  8. 8. Question 7 <ul><li>All of the following are sources of cholesterol except </li></ul><ul><li>A. butter. </li></ul><ul><li>B. whole milk. </li></ul><ul><li>C. turkey meat. </li></ul><ul><li>D. peanut butter. </li></ul>
  9. 9. Question 8 <ul><li>According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kcalories per day? </li></ul><ul><li>A. 44 </li></ul><ul><li>B. 78 </li></ul><ul><li>C. 30 </li></ul><ul><li>D. 93 </li></ul>
  10. 10. Question 9 <ul><li>Which of the following describes a fatty acid that has one double bond? </li></ul><ul><li>A. Saturated </li></ul><ul><li>B. Hydrogenated </li></ul><ul><li>C. Monounsaturated </li></ul><ul><li>D. Polyunsaturated </li></ul>
  11. 11. Question 10 <ul><li>An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called? </li></ul><ul><li>A. Linoleic acid </li></ul><ul><li>B. Diglyceride </li></ul><ul><li>C. Alpha-linoleic acid </li></ul><ul><li>D. Cholesterol </li></ul>
  12. 12. Question 11 <ul><li>What is the composition of the triglyceride form of fats? </li></ul><ul><li>A. Fatty acids, glycerol, and sterols </li></ul><ul><li>B. Fatty acids, glycerol, and phosphorus </li></ul><ul><li>C. Fatty acids and glycerol </li></ul><ul><li>D. Fatty acids, glycerol, phosphorus, and sterols </li></ul>
  13. 13. Question 12 <ul><li>Which of the following does not describe a function of fat? </li></ul><ul><li>A. Adds flavor to food </li></ul><ul><li>B. Carrier of fat-soluble vitamins </li></ul><ul><li>C. Best source of energy for the brain </li></ul><ul><li>D. Insulates and protects the body </li></ul>
  14. 14. Question 13 <ul><li>If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature. </li></ul><ul><li>A. liquid </li></ul><ul><li>B. solid </li></ul><ul><li>C. rancid </li></ul><ul><li>D. soft </li></ul>
  15. 15. Question 14 <ul><li>Which of the following would be a good source of polyunsaturated fatty acids? </li></ul><ul><li>A. Beef </li></ul><ul><li>B. Chicken </li></ul><ul><li>C. Olive oil </li></ul><ul><li>D. Safflower oil </li></ul>
  16. 16. Question 15 <ul><li>Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content? </li></ul><ul><li>A. Stick margarine made with canola oil </li></ul><ul><li>B. Semisolid shortening made with olive oil </li></ul><ul><li>C. Soft margarine in a tub, made from corn oil </li></ul><ul><li>D. Liquid, squeezable margarine, made from safflower oil </li></ul>
  17. 17. Question 16 <ul><li>Which of the following is an essential fatty acid? </li></ul><ul><li>A. Oleic </li></ul><ul><li>B. Linoleic </li></ul><ul><li>C. Palmitic </li></ul><ul><li>D. Stearic </li></ul>
  18. 18. Question 17 <ul><li>Which of the following contains a rich supply of omega-3 fatty acids? </li></ul><ul><li>A. Broccoli </li></ul><ul><li>B. Sirloin </li></ul><ul><li>C. Salmon </li></ul><ul><li>D. Chicken breast </li></ul>
  19. 19. Question 18 <ul><li>Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid. </li></ul><ul><li>A. Phospholipids </li></ul><ul><li>B. Eicosapentaenoic Acid (EPA) </li></ul><ul><li>C. Steroids </li></ul><ul><li>D. Omega-6 fatty acids </li></ul>
  20. 20. Question 19 <ul><li>Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed? </li></ul><ul><li>A. The protein in fish lowers the blood cholesterol. </li></ul><ul><li>B. Fish is low in cholesterol. </li></ul><ul><li>C. Fish contain fatty acids that decrease blood clotting. </li></ul><ul><li>D. The carbohydrate in fish lowers blood cholesterol. </li></ul>
  21. 21. Question 20 <ul><li>The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to </li></ul><ul><li>A. consume fish oil capsules daily. </li></ul><ul><li>B. eat 3 to 5 servings of vegetables daily. </li></ul><ul><li>C. take cod liver oil 3 times a week. </li></ul><ul><li>D. eat oily fish, such as salmon, 2 times a week. </li></ul>
  22. 22. Answer Key – Chapter 5 <ul><li>A </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>A </li></ul><ul><li>D </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>C </li></ul><ul><li>B </li></ul><ul><li>D </li></ul><ul><li>D </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>B </li></ul><ul><li>C </li></ul><ul><li>D </li></ul>