NUTRITION SCIENCE AND APPLICATIONS BINDER READY VERSION 4TH EDITION – Test Bank

NUTRITION SCIENCE AND APPLICATIONS BINDER READY VERSION 4TH EDITION – Test Bank

Package Title: Test Bank

Course Title: Smolin4e

Chapter Number: 5

Question Type: Multiple Choice

1) Over the past 40 years, the fat intake of Americans has:

a) significantly declined, resulting in less obesity.

b) declined as a proportion of total calories consumed.

c) declined as people tend to cook at home more frequently.

d) risen significantly.

Answer: b

Difficulty: Medium

Learning Objective 1: LO 5.1 Describe sources of fat in food.

Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.

Section Reference: Section 5.1 Fats in Our Food

2) Which of the following is FALSE about eating a healthy diet?

a) It is essential for most people to reduce total fat consumption by 25-50%.

b) A healthy diet is low in saturated fat from meat and dairy.

c) A healthy diet is low in processed fats like shortenings.

d) Healthy diets include fats from fish, nuts and olive oil.

Answer: a

Difficulty: Medium

Learning Objective 1: LO 5.1 Describe sources of fat in food.

Learning Objective 2: LO 5.1.2 Discuss the sources of fat in the American diet.

Section Reference: Section 5.1 Fats in Our Food

3) Most fatty acids in food and in the body are bound to a molecule called:

a) cholesterol.

b) phospholipids.

c) lecithin.

d) glycerol.

Answer: d

Difficulty: Easy

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

4) The end of a fatty acid chain containing a methyl group is also referred to as the __________ end.

a) omega

b) alpha

c) delta

d) acid

Answer: a

Difficulty: Medium

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.1 Describe the structure of a triglyceride.

Section Reference: Section 5.2 Types of Lipids

5) Fatty acids are categorized based on the carbon chain length as well as:

a) the number of sulfur-containing groups.

b) their solubility in water.

c) the types and locations of bonds between the carbons.

d) the number of acid groups in the fatty acid chain.

Answer: c

Difficulty: Medium

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

6) A fatty acid with only single bonds between carbon atoms is called a(n) ________ fatty acid.

a) saturated

b) unsaturated

c) hydrophobic

d) hydrophilic

Answer: a

Difficulty: Easy

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

7) Foods consisting mostly of fatty acids with only single bonds tend to be:

a) solid at room temperature.

b) soluble in water.

c) liquid at room temperature.

d) less stable than fatty acids with double bonds.

Answer: a

Difficulty: Medium

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

8) An omega-6 fatty acid is an example of a(n):

a) saturated fatty acid.

b) trans fatty acid formed by hydrogenation.

c) unsaturated fatty acid.

d) a fatty acid found in tropical oils.

Answer: c

Difficulty: Medium

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

9) Omega-3 and omega-6 fatty acids are examples of:

a) polyunsaturated fatty acids.

b) saturated fatty acids.

c) hydrogenated fats.

d) phospholipids.

Answer: a

Difficulty: Medium

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.

Section Reference: Section 5.5 Lipid Functions in the Body

10) A(n) ___________ fatty acid has a carbon-carbon double bond with the hydrogen atoms on the same side of the double bond.

a) cis

b) trans

c) essential

d) nonessential

Answer: a

Difficulty: Hard

Learning Objective 1: LO 5.2 Classify lipids.

Learning Objective 2: LO 5.2.2 Compare the structures and food sources of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.

Section Reference: Section 5.2 Types of Lipids

11) __________ fatty acids are not synthesized by the body.

a) Nonessential

b) Saturated

c) Short chain

d) Essential

Answer: d

Difficulty: Easy

Learning Objective 1: LO 5.5 Discuss lipid functions in the body.

Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.

Section Reference: Section 5.5 Lipid Functions in the Body

12) Essential fatty acids can be used by the body to synthesize:

a) eicosanoids.

b) cholesterol.

c) vitamin D.

d) phosphoglycerides.

Answer: a

Difficulty: Medium

Learning Objective 1: LO 5.5 Discuss lipid functions in the body.

Learning Objective 2: LO 5.5.2 Explain why enough of, and the right balance of, omega-3 and omega-6 fatty acids are needed in the diet.

Section Reference: Section 5.5 Lipid Functions in the Body